Simple Cake-Decorating Techniques

If you're ready to take a deep dive into the world of fish butchery, this class is for you. Join us to learn the art of breaking down both round and flat fish with skill and finesse. From perfecting filleting technique to deskinning and deboning, you'll leave with the confidence to handle a variety of fish preparations in your own kitchen. This class will provide a foundation for you to feel confident tackling fish butchery. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.

Kick off the year by sharpening one of the most essential skills in the kitchen. Join Steven Gao—Institute of Culinary Education alumnus, professional cook, and culinary content creator behind @stevenmotocooks—for an engaging, hands-on Knife Skills Workshop designed to bring professional kitchen techniques into an approachable, real-world setting. The evening begins with a guided introduction to knife fundamentals, where Steven draws on his training as an ICE alumnus and experience spanning culinary school to Michelin-starred restaurants. He’ll break down proper grip, stance, safety, and efficiency—helping you understand not just how to cut, but why technique, consistency, and intention matter in professional cooking. Steven will lead a live demonstration covering a range of essential knife cuts and techniques commonly used in professional kitchens, focusing on control, consistency, and efficiency. After the demo, you’ll roll up your sleeves and practice these techniques yourself using fresh ingredients, with personalized guidance throughout. To close the evening, enjoy lite bites and a selection of mocktails and cocktails, followed by an interactive Q&A with Steven—a chance to ask questions, get tips, dive deeper into professional culinary techniques and learn more about Steve. Whether you’re a home cook looking to build confidence, an aspiring chef developing core skills, or simply eager to understand professional culinary standards, this workshop offers a supportive, hands-on environment grounded in transparency and intention—because great food begins with understanding.

This fun class is especially designed for chile-heads. Couples will collaborate to cook an international menu that hits every region of the hot-and-spicy world --- along with cooling, refreshing cocktails. Your menu includes: blistered shishito peppers; Nigerian beef suya skewers; Korean buldak ("fiery chicken"); cooling cucumber salad; and Thai iced tea.

Hearty hardly begins to describe the extravagant steak feast you'll be making in this class. Not only will you learn how to make the perfect filet mignon, skirt steak and more, but you'll also become versed in the art of rich sauces, like cognac cream, béarnaise and chimichurri. Your saucy menu includes: filet mignon au poivre with cognac cream sauce; onglet béarnaise (hanger steak with tarragon sauce) and skirt steak with Rojo chimichurri.