Whether you are interested in preparing for a competition, learning the most current industry techniques, or expanding the product line in your bakery -- knowing how to manage your time and resources is key. In his workshop at ICE, Chef Scott Green will share his unique method of planning a project, working on time schedules, developing flavors and testing designs -- as you work with him on world-class chocolate dessert production sponsored by Guittard Chocolates. Chef Scott is the Executive Pastry Chef at the award-winning Langham Hotel Chicago and one of Dessert Professional’s Top Ten Pastry Chefs of 2016. Chef Scott has extensive competition experience, competing at the national and international level as well as for television. Chef Scott was a member of Team United States in the 2015 Coupe du Monde de la Patisserie, the world’s most prestigious pastry competition, becoming the first US team in over a decade to reach the medal podium. Chef Scott's undergraduate degree is in Graphic Design from the Art Institute of California, giving him a unique perspective on how to design and create desserts and showpieces. Chef Scott will be sharing his best techniques, strategies, design fundamentals and recipes in this intensive two-day workshop.
Two 8 Hour Lessons
Level 1
$495
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.
Whether you're making a casual dinner or a gourmet multicourse meal. We'll cover techniques including poaching, sautéing, grilling and cooking risotto. Using your newly acquired skills, we'll make and dine on a complete meal of: grilled vegetable gratin; mushroom risotto; pan-seared steak with compound butter and mesclun salad with Dijon vinaigrette.
In this new cinnamon rolls and hot cross buns class, you’ll bake two treats guaranteed to wow your brunch guests (and guaranteed to solidify your position in the friend group as “host with the most”). Aromatic and comforting, cinnamon rolls and hot cross buns are joy-filled food hugs. Sign up to bake them today!
In this fun-focused class, kids and their parents will spend a morning or evening making, and then eating, all kinds of pizza. You'll work together to make, construct and bake: pizza dough; tomato sauce; pizza toppings including prosciutto, fresh herbs and sautéed vegetables; and dessert pizza. *Limit 2 children per adult. All children and teens must be accompanied by an adult. Everybody attending class must be registered.*
By the latter half of the 19th century, bistros were centers of social life in Paris, catering to great painters, writers, musicians and other artists. The simple, down-to-earth food served at such bistros quickly became as celebrated as the eateries' most famous patrons - and it's still celebrated in Paris and around the world today. You will make traditional dishes of that bygone era, such as: steak tartare; frisée salad with apples, lardons and goat cheese in a warm shallot-bacon vinaigrette; moules frites and haricot verts amandine.
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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