Alex Talbot and Aki Kamozawa, chefs and owners of Ideas in Food, met at the kitchen of Clio restaurant in Boston in 1997, and manage a culinary consulting business in New Hampshire. They specialize in sharing techniques for creativity with chefs, restaurants, and foodservice companies based on the premise that "a solid understanding of science and technique, coupled with high-quality ingredients, modern equipment, and innovative approaches to cooking, makes anything possible." Chefs Talbot and Kamozawa have authored three books, and their blog, Ideas in Food, won the 2013 Saveur Best Food Blog Award. They have spoken or taught at the World Pastry Forum, Star Chefs International Chefs Congress, the International Association of Culinary Professionals, Women Chefs and Restaurateurs, Experimental Cuisine Collective, and the Flemish Primitives. Together they will help participants understand more about key dessert ingredients, and gluten-free bakery and restaurant techniques, in this hands-on class. In 2016, CAPS will offer a variety of single and multiday continuing education courses for working baking and pastry professionals, taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. Classes have a limited enrollment of up to 14 students and fill quickly. Please be sure to secure your booking immediately.
Two 8 Hour Lessons
Level 1 
$495
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.
While handling poultry can seem daunting, it really can be a clucking good time! In Knife Skills 2 you'll discover the fundamental techniques required to transform a whole chicken into popular cuts. We'll cover such topics as trussing and spatchcocking, ensuring you leave with the confidence to tackle any chicken preparation in your home kitchen. No matter how you feel when you enter the class, the class promises to enhance your knowledge of poultry preparation and take your skills to the next level. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
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.
The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: grilled kefta (lamb) kebabs; chicken tagine with preserved lemons and olives; sweet spiced couscous; carrot salad with lemon-herb dressing and harissa.
ICE's resident sommelier, Richard Vayda, pulls out all the stops for this very special holiday class. Too many people are intimidated by champagne, tending to tiptoe around it instead of enjoying and serving it with food. No longer! In this class, you will dine on beautiful hors d'oeuvres along with a select group of sparkling wines. Your evening begins with a discussion of the origin and making of sparkling wine, while tasting various examples---from non-vintage to vintage to rosé. The highlight of the tasting will feature a Prestige Cuvée Champagne paired with an American challenger. The class rounds out with students enjoying a buffet of classic luxury food matches while indulging in additional bubbly, making for a sparkling winter evening to remember! We'll taste at least nine wines, plus foods.
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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