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.
On Sundays in Italian neighborhoods in Brooklyn, families gather for hearty dinners of Italian-American favorites. You will enjoy the preparation of a generous Sunday dinner including: bucatini with meatballs, sweet sausage and Sunday gravy; chicken cacciatore with polenta; fennel layered with potatoes and breadcrumbs; and broccoli salad.
The Festival of Lights celebrates the oil that burned for eight long nights. This enabled the Maccabees to find more oil after the battle when the amount that they had should have burned for one day. Fried foods are traditionally the focus of the feast. Latkes and Sufganiyot (deep-fried jelly doughnuts) are always on the menu. In this class, you will learn to make classic potato latkes; hard cider apple sauce; herbed sour cream and sufganiyot.
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.
These memorable but easy-to-learn dishes bring winter to the fore, using some of our favorite recipes and ingredients. They'll be the hit of any meal during the cooler days, while still tasting fresh, bright, and ideal for the moment. Everything is seasonal, and everything is delicious! You'll make and then enjoy: creamy cauliflower soup; roasted root vegetable salad with maple-mustard vinaigrette and seared duck breast with port wine reduction.
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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