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 oyster lovers, wine lovers, and the oyster and wine curious! At the Oyster Café pop-up, you’ll enjoy one dozen oysters, two unique oyster species, raw on the half shell oysters, a surprise cooked oyster recipe, and a shucking demo! You’ll also exercise the “6 S’s of oyster tasting,” including appellation and how wine terroir meets oyster merroir; and learn about buying, storing, and serving oysters at your home. Wine pairings and tastings included!
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.
This Mother's Day, bring your child and learn to make everyone's favorite dessert: cupcakes. Under the guidance of an ICE Pastry Chef, you and your kids will perfect your baking and icing skills as you prepare: S'mores; Banana with Maple Cream Cheese Icing; Vanilla-Vanilla, Chocolate Chip; and the ever-popular Red Velvet Cupcakes. *Limit 2 children per adult. All children and teens must be accompanied by an adult. Everybody attending class must be registered.*
One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques to make a menu that includes: scallion pancakes with dipping sauce; red-cooked chicken with rice; dan dan noodles; and Chinese broccoli with oyster sauce.
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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