Become a cheese master by learning from one! Whether you are a cheese professional or an avid enthusiast, this course will expand your knowledge, enhance your palate, and sharpen your senses on every level when dealing with cheese. Max McCalman, acknowledged as one of the cheese world's living legends due to his expertise, insight, and passion for cheese, will teach this six-session, 12-hour class. Students will sample more than 40 cheeses, and all sessions will include wine pairings. Everyone will receive a diploma acknowledging their successful completion of the class. Session 1: The Basics of Cheese. The various cheese styles (e.g. washed rind, bloomy rind, tomme) and milk types (e.g., goat, sheep, cow); the influences of terroir, animal breeds, and seasons; and how cheeses are classified and categorized. The class will include a brief history of cheese, and introduce cheese nomenclature. Session 2: The Basics of Cheesemaking. Composition of dairy milks and the function of those components; how cultures and rennet fit into the process; and an introduction to cheese ripening (affinage). Students will learn how to make an initial analysis and evaluation of a cheese. Session 3: Cheese Retailing. Students will learn how to properly cut, package, store, and display cheese, and what can go wrong when those steps are done incorrectly; the business and economic sides of cheese in the retail and restaurant environments; what is an A.O.C., P.D.O., or A.O.P. cheese? Session 4: Nutrition. Is cheese good for you? This session will take an in-depth look at cheese nutrition, including how cheese compares with other foods; how milk type contributes to the nutritional content of each cheese; allergies attributed to cheese; the controversy over its fat and salt content; and the view that cheese is "the perfect food." Session 5: The Raw Milk Debate. Should all cheese be pasteurized? Conversely, should all cheese be raw? Is there an answer somewhere in between? Students will hear all sides of the debate, and learn current regulations for imported and domestic cheeses. By the end of the session, students will better know how to tell if a cheese is raw or pasteurized through taste and smell. Session 6: Cheese Tasting and Pairings. Discussions include cooking with cheese; likely accompaniments; and entertaining with cheese. Students will receive suggested readings and resources to further enhance their mastery of cheese.
Six 2 Hour Lessons
Level 4 
$575
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Obsessed with cupcakes? Want to learn to make cupcakes in a variety of delicious flavors and icings, as well as learn ways to further customize them to your liking? Then gather together at ICE to prepare sinfully rich: red velvet cupcakes; cappuccino cupcakes with Baileys buttercream; Boston crème cupcakes; tres leches cupcakes; and hot fudge-and-marshmallow cupcakes.
Discover the bold, aromatic flavors of Ethiopian cuisine in this hands-on plant-based cooking class. Using traditional spices and techniques, we’ll create a vibrant menu of stews, pastries, and vegetables, and we’ll consider the textures and tastes that make Ethiopian cuisine – and the regional cuisines within it – unique. Students will work in groups to prepare Curried Chickpea & Lentil Stew with Warm Injera Bread; Lentil Jalapeño Sambusa Pastries with Cilantro Citrus Relish; Cumin Sizzled Collard Greens with Tomato Chili Confit; Berbere Seared Mushrooms with Charred Eggplant Purée; Orange & Caramelized Leek Wild Rice Pilaf; and Ethiopian Coffee Chocolate Avocado Mousse.
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.
The popularity of Korean BBQ is growing, fueled by the DIY aspect of making dinner with friends and family and eating as you cook. You don’t have to have a table with a built-in grill to enjoy your favorite flavor-packed grilled meats at home: grill pans on your stove or an outdoor grill are great stand-ins. Your menu starts with gyeran jjim (steamed egg custard); then moves to the grilling of sokalbi gui (beef short ribs) and samgyeopsal (pork belly) and assorted banchan (spicy vegetable side dishes) complete the meal.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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