If you’re thinking about opening a retail bakery, wholesale bakery or bakery-related business, you need to understand the keys to success. It’s an exciting time to get into the food business, but it’s also a hazardous undertaking (the failure rate of food-related businesses is 80 percent). This essential workshop will focus on the key strategies you need to understand to give yourself a competitive edge and a road map to success. We'll cover: - Establishing a bakery-related concept that can work in the marketplace. - How to get started. - How to position your bakery/product as unique. - The business plan and its importance to success. - How to determine the right location/target market. - The importance of marketing, packaging and design. - Understanding sales, expenses and profits, and capital budget. - How to raise the money necessary to start up your business. Alan Someck has been a successful restaurant operator for 25 years and is currently a consultant with three professional pastry chefs with Food StartUp Help. He has been a Culinary Management instructor for ICE for the past six years, working with individuals looking to open their food-related businesses.
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.
Explore Mexico’s most famous agave spirits in this hands-on mixology class. Here, you’ll discern the smoky depths of mezcal; traverse tequila’s flavor profiles; hear the history of the margarita; and learn to make flavorful, well-balanced agave cocktails. Recipes for this class include: Margarita, Naked and Famous, Paloma, Mexican/Mezcal Mule, Tequila Sunrise, Ranch Water, Oaxaca Old Fashioned, and Mezcal Negroni.
Explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive of Southeast Asia. You’ll learn to cook authentic versions of some of the country’s most popular recipes. You’ll make: summer rolls with dipping sauce; satay with peanut sauce; yellow curry chicken; jasmine rice and pad Thai.
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).
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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