We are currently experiencing issues with our gift card processing system. Our team is actively working on a solution to restore service.
Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession Please join us for an all-star panel of New York City culinary VIPs for a look at how the professional cooking profession, restaurants, and American cuisine evolved here in the 1970s and 1980s. What drove an unprecedented number of Americans to pursue a culinary career during those years; what challenges faced them; what were the different paths to education and success; and how did food and restaurants change as a result of their participation? Panelists for this fascinating conversation include chef and entrepreneur Diane Forley, chef and Director of Culinary Affairs at ICE David Waltuck, chef and journalist Mike Colameco, the cofounder of Blue Ribbon, Eric Bromberg, and the chef-owner of the legendary Quilted Giraffe, Barry Wine. Author Andrew Friedman, whose new book, "Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession," occasioned the talk, will also join the panel, and sign books during the reception that follows.
One 2 Hour Lesson
Level 1
$45
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.
Japanese cuisine is a sophisticated affair, where the aesthetics of the final dish are as important as its taste. Sushi, tempura and shabu-shabu are among its most common exports, but only offer a small glimpse at the richness and variety of dishes found throughout the country. This class will offer you an overview of the foods of Japan, along with a discussion of ingredients and equipment. You will make dashi broth and miso soup; beef negimaki; pork katsudon with rice; and shrimp and vegetable tempura.
Chef Herve Mallivert takes you on a “voyage gastronomique” in this hands-on class highlighting Lyonnaise cuisine. Your journey begins with an exploration of Lyonnaise ingredients and techniques that includes rare insights from Chef Herve, a native son of Lyon and a longtime leader of Michelin-starred kitchens throughout France. You will then transform two classic Lyonnaise recipes into dishes fit for fine dining: 1) Quenelle of Pike with Crayfish Emulsion, Roasted Morel and Tarragon Oil; and 2) 24-Hour Braised Short Ribs with Smoked Truffle Cream of Parsnip, Roasted Pearl Onion and Bacon Crisp.
Experience the bold, aromatic flavors of the Caribbean in this "Essentials of West Indian Cooking" class! You’ll make Haitian Soup Joumou and Jamaican Jerk Chicken; Dominican Gandules and Rice with caramelized plantains; and Trinidadian Channa Doubles (a beloved and satisfying street food). It’s a smoky-meets-spicy, sweet-plus-savory menu that gives you a taste of the islands – and the skills to replicate them at home.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
| (Separate multiple addresses with commas like: john@aol.com, jane@aol.com) | |
Login/Register
Calendar
Login/Register
