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Ever wondered how the pros make food photos so beautiful, artistic, and appetizing? Or how photo shoots of food actually work? And how to get professional-quality photos with your phone? Let food stylists and Food52 editors Sarah Jampel and Ali Slagle show you their secrets! These tips and tricks will show you how to style naturally---without relying on fake or inedible products---for iPhone photos made for apps like Instagram. (No shoe-polish turkeys here.) This class helps you create beautiful dishes you can actually eat! We'll cover: - Plating, composition, and negative space - Prop styling and how to set a natural-looking scene - The stylist's tools they actually use the most, including common household objects - How to keep temperamental herbs, vegetables, and all kinds of dishes fresh and lively-looking...even tricky, time-sensitive items like drinks and ice cream - How to make even monochromatic and brown dishes like chicken look delicious! - How to capture it all with your iPhone and edit it so it’s Instagram-ready. We'll practice styling everything from still lifes and salads to pastas, challenging proteins, and desserts. Students are encouraged to bring their iPhones (and other camera phones) to document their work.
One 5 Hour Lesson
Level 1
$250
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.
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
In this new cinnamon rolls and hot cross buns class, you’ll bake two treats guaranteed to wow your brunch guests (and guaranteed to solidify your position in the friend group as “host with the most”). Aromatic and comforting, cinnamon rolls and hot cross buns are joy-filled food hugs. Sign up to bake them today!
If you liked our Cocktails & Apps class, you'll love this encore edition! Join us to make small bites and spreads that will amp up your parties and go perfectly with cocktails.Together, we'll make and enjoy mushroom, goat cheese and thyme tartlets, Peruvian beef skewers with red salsa, crispy samosa triangle, taramasalata with spiced pita points, and smoky party mix! Then we'll mix up a naked and famous and a bergamot martini to wash it all down!
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.
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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