We are currently experiencing issues with our gift card processing system. Our team is actively working on a solution to restore service.
Explore ICE's Bean-to-Bar Chocolate Lab in this two-day chocolate experience. In this workshop, open to pastry and culinary professionals, ICE Chef Michael Laiskonis offers an exclusive hands-on look at the bean-to-bar chocolate making process. Attendees will roast, winnow, grind, formulate, and refine artisan-quality couverture, creating a one-of-a-kind batch from start to finish. Additional discussion will include tempering, molding, and further applications of the finished chocolate. You will cover: - An introduction to the history and culture of craft chocolate - Cleaning and sorting of cacao beans - Roasting, winnowing, and grinding cacao beans - Refining process - Tempering and molding finished chocolate bars Two batches of single-origin dark chocolate will be made. Students will leave the class with samples of the chocolate produced, and exclusive bars available only at ICE. Michael Laiskonis joined ICE in 2012 fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin. Laiskonis has long been one of the industry's most creative and talented chefs. He helped Le Bernardin earn four stars from "The New York Times" and three Michelin stars. He was named to America's Top Ten Pastry Chefs by "Pastry Art & Design" in both 2002 and 2003 and was "Bon Appétit's" Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was also awarded the coveted James Beard Award for Outstanding Pastry Chef in 2007. Most recently, Chef Laiskonis received the IACP's 2014 Culinary Professional of the Year Award, one of the most distinguished honors in the culinary field. Laiskonis has been an active writer, in print and on-line, including "Gourmet", "Saveur", and "The Atlantic" and has appeared on television shows such as "Top Chef: Just Desserts". While Laiskonis is best known as a pastry chef, he spent most of the first half of his career on the savory side of the kitchen.
Two 6 Hour Lessons
Level 3
$595
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 to prepare a delicious Greek feast! In this hands-on class, you'll master classic Mediterranean flavors. Your menu includes baked Fish Mediterranean; savory Greek Chicken and Potatoes; Prasini Salad with dill and scallions; and spicy, rustic Tsigareli – all finished with fresh Tzatziki. Discover the joy of authentic Greek cooking in this fun, engaging session!
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.
Prosecco, prosciutto and provolone: some of life’s simplest and tastiest pleasures come straight out of Italy. Join ICE Director of Wine Studies Richard Vayda for a delicious discussion, as you tour some of the major wine regions of Italy while tasting traditional cheeses and cured meats. Winemaking, as well as the production of cheeses and salami, will be covered. Throughout it all, you'll enjoy a variety of scrumptious Italian pleasures, from fresh and uncomplicated to rich and complex. Un vero festival! We'll taste at least eight wines, plus matching cheeses.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
| (Separate multiple addresses with commas like: john@aol.com, jane@aol.com) | |
Login/Register
Calendar
Login/Register
