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.
The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: grilled kefta (lamb) kebabs; chicken tagine with preserved lemons and olives; sweet spiced couscous; carrot salad with lemon-herb dressing and harissa.
Enjoy Spain right here in New York as you feast on tapas --- one of the great pleasures of Spanish culture. You'll make merry with these classic and contemporary small plates featuring all the flavors of the Mediterranean. After we cook, the party begins. We'll enjoy: pan con tomate with salt-cured anchovies; patatas bravas with aioli and chives; jamón croquetas; gambas al ajillo; and red wine sangria.
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.
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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