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ICE Boot Camp:Cooking Essentials

Cooking Essentials

For the serious food enthusiast! The new ICE Boot Camps give you the opportunity to learn how to cook and bake like the pros. This five-day Boot Camp focuses on classic cooking techniques, to give you the foundations that will make you a better cook. Day 1: Sauté. You will learn how to properly sauté meats, vegetables and potatoes and look for the signs of "doneness." Pan sauces will also be covered. On your menu: - Sautéed loins of lamb with pan sauce - Sautéed tranche of salmon with salsa verde - Sautéed spinach - Sautéed chicken breast with pan sauce - Paillasson de pommes de terre. Day 2: Moist-Heat Cooking. Using poaching and steaming cooking methods creates delicious results. You will learn how to shallow-poach and steam to cook fish, shellfish and vegetables. On your menu: - Papillote of salmon - Steamed Chinese black bass - Blanched asparagus - Mussels steamed in white wine - Clams with saffron and tomatoes. Day 3: Grilling. Learn the methods for grilling a variety of meats and why specific cuts and types of meat are best suited for this cooking method. Best practices for grilling various vegetables will also be taught, along with the art of marinades. On your menu: - Grilled chimichurri flank steak - Grilled zucchini, bell peppers, eggplant and mushrooms - Grilled shrimp brochette - Grilled pork chops with roasted poblano - Grilled scallions, fennel, asparagus and red onion. Day 4: Braising. An often misunderstood cooking technique, braising is the topic of today's class. You will learn how to braise a variety of meats and vegetables for perfect results. On your menu: - Braised lamb shanks with juniper and rosemary - Braised chicken thighs with mushrooms and balsamic vinegar - Braised Moroccan monkfish osso bucco - Braised leeks, endive and fennel. Day 5: Roasting Techniques. Techniques for roasting various types of meats and veggies will be today's curriculum. Learning the simple pleasures of preparing reduction sauces will also be covered. On your menu: - Roasted veal tenderloin with truffle-oyster-mushroom cream sauce - Curry roasted cauliflower - Roasted patty pan squash - Roasted stuffed squab with porcini-truffle butter.

Course Lessons

  • Lesson 1 - SAUTÉ

    Sautéed Loins of Lamb with Pan Sauce; Sautéed Tranche of Salmon with Salsa Verde; Sautéed Spinach; Sautéed Chicken Breast with Pan Sauce; and Paillasson de Pommes de Terre.


    Papillote of Salmon; Steamed Chinese Black Bass; Blanched Asparagus; Mussels Steamed in White Wine; and Clams with Saffron and Tomatoes.

  • Lesson 3 - GRILLING

    Grilled Chimichurri Flank Steak; Grilled Zucchini, Bell Peppers, Eggplant, and Mushrooms; Grilled Shrimp Brochette; Grilled Pork Chops with Roasted Poblano; and Grilled Scallions, Fennel, Asparagus, and Red Onion

  • Lesson 4 - BRAISING

    Braised Lamb Shanks with Juniper and Rosemary; Braised Chicken Thighs with Mushrooms and Balsamic Vinegar; Braised Moroccan Monkfish Osso Bucco; and Braised Leeks, Endive, and Fennel.


    Roasted Veal Tenderloin with Truffle-Oyster-Mushroom Cream Sauce; Curry Roasted Cauliflower; Roasted Pan Squash; and Roasted Stuffed Squab with Porcini-Truffle Butter.

ICE Boot Camp: Cooking Essentials

Course ID: E-COOK Duration: 5.00 hour(s)


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    ICE Gift Card

    3-The Perfect Gift for the Foodie in Your Life!

    The Institute of Culinary Education offers the nation's largest selection of hands-on cooking, baking, and wine courses. Classes are offered day and night 355 days of the year. Your gift recipient can choose the topic, menu and time schedule that is perfect for their appetite!

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