This class is designed to help take your understanding of successful food styling and photography to the next level. It is open to bloggers, food professionals, entrepreneurs bringing a product to market, and students and chefs interested in writing cookbooks. You'll be introduced to trends in food styling and key considerations in food photography, as Junita and Steve present their portfolio of work. Junita will then style food for Steve to photograph, analyzing and discussing the presentation from different lighting perspectives and with various effects. You will have a chance to style some food yourself, look at the composition with Steve using a digital camera, and receive Junita's feedback and critique. Steve Legato is a freelance photographer specializing in creating inspired food imagery. His work has been featured in "Art Culinaire," the "New York Times," "Food & Wine," "Wine Spectator," "Food Arts," "GQ," "Departures," "Wine & Spirits," "Travel & Leisure," and many more. Steve has photographed over 40 cookbooks, and was the photographer for ICE CAPS co-chair Chef Kathryn Gordon’s first book, "Les Petits Macarons" (Running Press). Junita Bognanni is a food stylist, writer, pastry connoisseur, and ICE graduate. She was the food stylist for ICE CAPS cochair Chef Jenny McCoy’s first book, "Desserts for Every Season" (Rizzoli).
One 8 Hour Lesson
Level 4 
$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.
*This class is for kids and teens only.* Steakhouses become institutions for their comforting, rich and filling dishes. Just like one of our most popular classes for adults (The Great New York Steakhouse), this class teaches teens to make a classic meal that's fit for a king. Your delicious menu consists of trademark cuisine that has been pleasing diners for decades, featuring: grilled steak with compound butter; macaroni and cheese; and creamed spinach.
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be: brandade de morue; chicken with potatoes, rosemary, olives and lemon; bouillabaisse with rouille and vegetable tian.
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 13-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 13 lessons, you will gain a strong understanding of cuisine and its underpinnings.
Experience the bold, aromatic flavors of the Caribbean in this "Essentials of West Indian Cooking" class! You’ll make Haitian Soup Joumou and Jamaican Jerk Chicken; Dominican Gandules and Rice with caramelized plantains; and Trinidadian Channa Doubles (a beloved and satisfying street food). It’s a smoky-meets-spicy, sweet-plus-savory menu that gives you a taste of the islands – and the skills to replicate them at home.
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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