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Starting a Food Business 'Insights from an Industry Expert'

Interested in opening a food business? Learn what's critical to know before you start, such as the importance of a solid business plan, why your operating agreement is so important, negotiating a lease to your benefit, what type of company structure to create (and why), what type of investor you should look for, simplifying the mystery of marketing and much more. Rick Camac has owned, operated, consulted, managed and licensed many venues over a 20 year career. He is considered an industry expert in many areas, is a strategic advisor to both private and public companies and has his own consulting business.

Advanced Cuisine: Amuse Bouche

Join VP of Culinary Chef Barry Tonkinson to explore the art of the contemporary cooking for Amuse Bouche, the palate awakener that you can expect at any fine dining establishment. Learn techniques to advance your skills such as low temperature cooking, infused oils, siphon sauces, fluid gels and leaf emulsions. In this class we will make Brioche, Egg Yolk Gel, Caviar and Chive Emulsion; Crab Salad, Yuzu Hollandaise and Puffed Rice; and Tempura Oyster with Cilantro Emulsion and Madras Foam.

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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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