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.
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
This four-session continuation of the Wine Essentials series offers in-depth exploration and tastings of some of the world’s more interesting and unusual wines. Studies will include an expanded array of lesser-known varietals and wines, as each class concentrates on one wine category and delves into the wines’ production, characteristics and uses, including discussions of food and wine pairing. Session 1: Advanced White Wines: Side-by-Side Tasting of Interesting Aromatic and Fruity Wines. Session 2: Advanced Red Wines: In-Depth Comparison of Selected Wines From Old and New World Regions. Session 3: Off-Dry to Sweet: Exploration of Elegant Rieslings to Cru Classé Sauternes. Session 4: Fortified and Aromatized Wines With Wine Service: Fascinating Wines, From Vermouths and Sherries to Madeiras and Portos.
The South is quite possibly the most delicious region in the country. It's hard not to love its fried...well, its fried everything, plus its braised vegetables and its mile-high pies and cakes. In the land of biscuits and sweet tea, life centers around mealtimes. Come learn a few of those Southern favorites, including: pimento cheese; Southern fried chicken; slow-roasted barbecue ribs; biscuits with honey butter; and braised collard greens. You will sip on sweet tea to complete your feast.
Take a trip to the Mediterranean with "Essentials of Greek Cooking." This class reveals the secrets behind beloved Greek dishes by focusing on fresh ingredients and traditional techniques. You'll learn to make flaky, savory Spanakopita; master the art of delicate Dolmades (stuffed grape leaves) with bright Avgolemeno sauce; prepare a classic Horiatiki Salad; and create comforting Kota Kapama (a flavorful chicken and orzo dish simmered in a rich tomato sauce). Immerse yourself in the vibrant flavors and traditions of Greek cuisine!
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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