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.
The genius of Tuscan cuisine lies within its simplicity of fresh ingredients. The landscape is a romantic patchwork of grapevines, farmhouses and olive groves. If you and a date are considering an Italian countryside getaway, save yourself the plane tickets and join ICE for an intimate Tuscan feast where you will make: Tuscan chicken liver paté; shaved fennel and radicchio salad; handmade pappardelle with truffle sauce; and bistecca alla fiorentina.
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.
Any time is the right time to brush up on your chocolate skills! In this part hands-on and part demonstration-based class, students will review the basics of chocolate tempering and formulating chocolate centers, with an array of fillings and confections for use in truffles, molded chocolates, and candies. It features recipes you’ll want to make year-round – and will make you everybody’s favorite holiday house guest!
Spend this Valentine’s Day in the ICE version of a classic New York City steakhouse. You and your loved one will learn all the techniques and recipes you need to replicate your favorite steakhouse experience at home. You'll make and enjoy: classic shrimp cocktail; Caesar salad; grilled New York strip with beurre maitre d'hotel; creamed spinach; truffled mashed potatoes, and Champagne.
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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