Cake Carving: The Polar Bear Cake with Kate Sullivan Chef Kate Sullivan is a Brooklyn-born baker whose creations are vibrant and layered with texture. Combining a love for art and infatuation with chocolate, she brings over 20 years of inspiration to cake decorating and teaching. In 2005, Chef Sullivan established her own cake studio, Lovin Sullivan Cakes which eventually grew into Cake Power. She is the author of a book, "Kate’s Cake Decorating: Techniques and Tips for Fun and Fancy Cakes Baked with Love." She has appeared on "Martha Stewart," "Food Network Challenge," "The Rachael Ray Show," Food Network's "Recipe for Success," Food Network's "Sugar Rush," TLC’s "Ultimate Cake Off," TLC's "Fabulous Cakes," "Good Morning America," "The Jane Pauley Show," and "The Today Show." This will be Chef Sullivan’s second CAPS class at ICE. In this class, participants will practice key cake-carving techniques to create their own sculpted cake. 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.
From bibimbap to bulgogi, the signature dishes of Korea have seduced America with intoxicating flavors. Sweet-spicy flavor combos are popular, as are the vegetables, meat and seafood that are featured in main dishes as well as in banchan, the Korean assortment of side dishes that appears in most traditional meals. You will learn to make dakgangjeong (hot chicken wings); bulgogi (grilled seasoned sliced beef) with assorted banchan; and bibimbap (seasoned vegetable rice bowl).
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.
Under the guidance of skilled ICE pastry chefs, you'll learn the art of tempering chocolate. You'll use these tempered chocolates as you practice essential methods for making various chocolate confections. You'll also learn a wide assortment of elegant and colorful chocolate-decorating techniques for your treats. Recipes include: chocolate English toffee; chocolate peanut butter cups; chocolate bark; chocolate bars and chocolate-dipped confections.
Treasures abound in Italy's Piemonte region. This gorgeous tasting canvasses the landscape by highlighting some of its gems, centering on the region's tasty Nebbiolos, including Barolo and Barbaresco. But the region has so much more to offer too, with grape varieties like Roero Arneis, Barbera, Dolcetto and more. Floral, earthy, red fruit with leather---these wines range from rustic to elegantly regal. ICE's resident sommelier, Richard Vayda, guides your tour of this region's wine delights. The tasting will include at least 8 wines accompanied by some appropriately refined cheeses and other treats.
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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