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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.
Learn the basic techniques of pastry and baking in this 12-session class. The course familiarizes students with the recipes and concepts used by professional bakers and pastry chefs, which form the basis of every competent baker's repertoire. The program investigates a broad range of pastries - both classic and modern - to provide a full understanding of all baking categories.
Let's eat like we're in Italy, from the apps all the way through to a rich dessert! These dishes put you back in that Mediterranean mindset...even if you've never been there. Make and sit down to this warm, comforting Italian banquet of: fried zucchini with Parmesan; veal saltimbocca alla romana; spaghetti carbonara; cavolfiore alla napoletana (cauliflower with raisins and pine nuts).
These lavish desserts aren't merely bursts of sweet pleasure --- all of them include an alcoholic bonus. Whether incorporating Kahlua, whiskey, or tequila as essential ingredients, you'll love making these treats first in class, then at home. Few can resist this menu of: margarita pie dessert shots; dark chocolate and Kahlua brownies; and whiskey truffles.
This class is for the serious food enthusiast! ICE Boot Camps give you the opportunity to learn how to cook like the pros. This four-day Boot Camp focuses on classic cooking techniques, to give you the foundations that will make you a better cook. On day one, 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 day two, we will focus on grilling. You will 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 day three we will cover roasting techniques for various types of meats and veggies. You will also learn the simple pleasures of preparing reduction sauces. On the final day, we will cover moist-heat cooking methods. The topics will be braising as well as poaching and steaming to create delicious results. These gentle cooking methods result in moist and delicious meats as well as fish, shellfish and vegetables.
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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