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Are any of the following true for you? In your mind, you are the next Iron Chef. That family recipe for lasagna gets raves from your foodie friends. Baking is your life. Your kids and work colleagues line up for seconds and thirds. Living gluten-free limits your restaurant experience; if only a place would open nearby. That little home catering business you started on the side is more in demand than ever. If one or more of these situations is fueling the urge to turn a culinary passion, hobby or avocation into a business, then this three-hour session may be a quick way to turn up the flames. We will cover the following much-needed information to help get you started: - Define Your Concept: What are you selling, and how are you selling it? - Relate to Your Customers: Who will buy what you sell? - Check Out the Competition: Learn from others. - Legal Do's and Don'ts: Regulations, laws and rules, the health department, company structure, dealing with landlords, etc. - Where to Begin: What steps are needed to get going? - How to Find Help: What can you do, and what help do you need? - Determine a Budget: What are the profits? How much can you make? - What Will Life Be Like Afterward? This is an invaluable class and a unique opportunity to get the perspective of ICE's former director of culinary management, Stephen Zagor --- a veteran restaurant consultant, educator, and former entrepreneur who has helped numerous students get into the business of food.
One 3 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.
Prosecco, prosciutto and provolone: some of life’s simplest and tastiest pleasures come straight out of Italy. Join ICE Director of Wine Studies Richard Vayda for a delicious discussion, as you tour some of the major wine regions of Italy while tasting traditional cheeses and cured meats. Winemaking, as well as the production of cheeses and salami, will be covered. Throughout it all, you'll enjoy a variety of scrumptious Italian pleasures, from fresh and uncomplicated to rich and complex. Un vero festival! We'll taste at least eight wines, plus matching cheeses.
Come join NYC’s longest running wine course. Over its 45+ year history, thousands of students, food and wine professionals and the wine interested public alike, have participated in this program. This six-session course, crafted by ICE director of wine studies Richard Vayda, uses grape varietals, as well as winemaking regions, as the keys to understanding the full wine spectrum. You will receive a thorough introduction to winemaking, tasting, laws and labeling as you learn about wine components and taste some of the world’s most celebrated wines. In these six sessions, you will sample up to 60 wines! Session 1: Winemaking and Wine-Tasting Basics. Session 2: France: The Wines and Grapes of Burgundy and Bordeaux. Session 3: The Major Wines and Grape Varieties of Italy. Session 4: Spanish and other Warm-Climate Wines. Session 5: Wine Tour of the US West Coast. Session 6: A Tour of Sparkling Wine from Around the World.
Whether you're making a casual dinner or a gourmet multicourse meal. We'll cover techniques including poaching, sautéing, grilling and cooking risotto. Using your newly acquired skills, we'll make and dine on a complete meal of: grilled vegetable gratin; mushroom risotto; pan-seared steak with compound butter and mesclun salad with Dijon vinaigrette.
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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