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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.
Georgian cuisine is finally being recognized for its variety, and the depth of flavors and techniques that characterize its unique culinary traditions. Given the country's location at the exact intersection of Europe and Asia, influences from both cultures have informed the dishes that the region is known for. From the banks of the Black Sea to the Caucasus Mountains, the land provides herbs, nuts and vegetables used in all aspects of its culinary traditions. You’ll become acquainted with the new "it" cuisine as you prepare: adjaruli khachapuri (cheese bread); nigvziani badrijani (stuffed eggplant rolls); tabaka (chicken cooked "under a brick") with blackberry sauce; and chakapuli (braised lamb with tarragon sauce).
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.
From coasts to prairies, the diverse geography of America results in an abundance of meat and fish varieties that eventually end up on our plates, deliciously prepared. In this class, you will prepare dishes that celebrate this bounty and highlight famed regional preparations. On your menu: Chesapeake Bay crab cakes with sauce rémoulade; New York strip steak with onion rings; and broccoli-cauliflower gratin.
The popularity of Korean BBQ is growing, fueled by the DIY aspect of making dinner with friends and family and eating as you cook. You don’t have to have a table with a built-in grill to enjoy your favorite flavor-packed grilled meats at home: grill pans on your stove or an outdoor grill are great stand-ins. Your menu starts with gyeran jjim (steamed egg custard); then moves to the grilling of sokalbi gui (beef short ribs) and samgyeopsal (pork belly) and assorted banchan (spicy vegetable side dishes) complete the meal.
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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