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If you have an idea for a specialty food store, this course will help you to evaluate and develop your idea into a real business. From concept and niche marketing to controlling costs and making money, food marketing and management expert Stephen Zagor will teach you exactly how to navigate all the pitfalls of opening your own business, including: - Developing an overall business plan. - Adding a café, catering or party planning to an existing business. - Finding a location and understanding the lease. - Designing the business. - Figuring out money and budgeting: financial benchmarks. - Controlling revenue and inventory. - Looking for investors. - Hiring the best and training for service. - Advertising and promotion. - Selling psychology. - Knowing the cycle of service for repeat business. Stephen Zagor is the former director of ICE’s Culinary Management program, and a founder and managing director of Hospitality & Culinary Resources, a New York City-based consulting firm. Previously, he developed and owned a multiconcept restaurant/retail group; was the general manager of a $10 million New York City restaurant; and owned and operated an award-winning limited-service restaurant and marketplace. For 10 years, Zagor, who holds a master’s degree from the Cornell School of Hotel Administration, was manager of hospitality consulting services for the hospitality group of Laventhol & Horwath, and later for Coopers & Lybrand.
One 4 Hour Lesson
Level 1
$100
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.
Learn how to make scrumptious dumplings from a wide range of Asian traditions --- all hands-on. We'll also create perfect dipping sauces in each tradition. Together, you'll make and dine on: steamed shrimp shao mai with orange dipping sauce; deep-fried chicken wontons; vegetable gyoza with spicy dipping sauce; and pork and chive dumplings.
Whether you like your pizza with a thick or a thin crust, with tons of sauce or no tomato at all, this class will give you a repertoire that includes just about everyone’s favorite. You’ll start by learning to make pizza dough, and while the dough is rising, prepare various toppings. You’ll learn the best baking techniques and work hands-on to make the following: pizza dough; tomato sauce; pesto sauce; pizza toppings including prosciutto, fresh herbs and sautéed vegetables; and dessert pizza with Nutella and fresh fruit.
Combine light, flaky crust and seasonal summer fruit fillings to wow any crowd! ICE pastry chefs will give you all the secrets for making a perfect pie crust, teaching you the same techniques and tips used by ICE career pastry grads at New York's top restaurants. Working in teams of two, you'll make two 6-inch pies from scratch. Choose from: strawberry rhubarb crumble; peach pie with almond crumble; blueberry lattice; and cherry lattice.
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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