If you're looking to spend more than a few hours at a recreational class but don’t have the time or the investment for the full-blown professional track, we’ve designed this course especially for you. In this 15-lesson program, you will cover the foundations of the culinary arts, training you to be an accomplished cook. These classes are derived from the same core curriculum as ICE’s culinary career program and will be taught by the school’s top chef-instructors. Throughout the 15 lessons, you will gain a strong understanding of cuisine and its underpinnings. Menu highlights include: hollandaise and béarnaise sauces; consommé with julienne vegetables; whole branzino with red wine nage; grilled ancho chile pork chop with grilled cactus salad; grilled vegetables with romesco sauce; rack of lamb persillade with red wine jus; Tuscan roast loin of pork with garlic and rosemary; pommes Anna; lobster a l'americaine; braised osso bucco milanese with gremolata; risotto with wild mushrooms; bucatini all’amatriciana; handmade pasta; Vietnamese summer rolls; sushi; and pad thai.
Fifteen 4 Hour 30 Minutes Lessons
Level 2
$2495
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.
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.
Austria and Germany are not often the first places people think of when it comes to wine. Too bad, because Austria is much more than just Grüner Veltliner. Although Germany’s Rieslings are considered some of the world’s best, there is much more to explore. During this wine tour, Richard Vayda, ICE’s resident sommelier, will help demystify the grapes, regulations and labeling that often keep wine lovers away from these great selections. The tasting will include some light matching snacks to accompany these food-friendly wines.
Sitting down to an assortment of dim sum in a bustling restaurant is the culmination of a weekend stroll through Chinatown. It's never easy to choose from the myriad of delicacies that pass by the table, or to not try just one more thing. In this class, you will learn to prepare a variety of popular dim sum dishes, to impress family and friends with a feast of your own. You will make: shrimp shao mai; spring rolls; spareribs with balck bean sauce, and pan-fried vegetable dumplings with spicy dipping sauce.
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.
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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