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.
Enjoy Spain right here in New York as you feast on tapas --- one of the great pleasures of Spanish culture. You'll make merry with these classic and contemporary small plates featuring all the flavors of the Mediterranean. After we cook, the party begins. We'll enjoy: pan con tomate with salt-cured anchovies; patatas bravas with aioli and chives; jamón croquetas; gambas al ajillo; and red wine sangria.
Learn how to make the dumplings from throughout Asia - all hands-on. We'll also create perfect dipping sauces. In this make and take class, you'll prepare: steamed shrimp shao mai with orange dipping sauce; deep fried chicken wontons; pork and chive pot-stickers with black vinegar dipping sauce and vegetable gyoza with spicy dipping sauce.
In this course, you'll learn the techniques to prepare four simple and delicious seafood dishes. The chef instructor will share tips and tricks for selecting the best seafood, and you'll sit down to your completed menu of: refreshing shrimp salad with herbal vinaigrette; Thai curry mussels; fish tacos; steamed fish en papillote with vegetable ribbons, citrus and herbs.
Today's best French cooking combines time-tested techniques with classic French ingredients in modern flavor combinations. We’ll put all of these principles into practice as we assemble a banquet par excellence, consisting of: escargot (snails); bass vierge; rack of lamb Persillade; and sautéed carrots with quatre épices.
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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