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.
Learn the basic techniques of pastry and baking in this 12-session class. The course familiarizes students with the recipes and concepts used by professional bakers and pastry chefs, which form the basis of every competent baker's repertoire. The program investigates a broad range of pastries - both classic and modern - to provide a full understanding of all baking categories.
Take a trip to the Mediterranean with "Essentials of Greek Cooking." This class reveals the secrets behind beloved Greek dishes by focusing on fresh ingredients and traditional techniques. You'll learn to make flaky, savory Spanakopita; master the art of delicate Dolmades (stuffed grape leaves) with bright Avgolemeno sauce; prepare a classic Horiatiki Salad; and create comforting Kota Kapama (a flavorful chicken and orzo dish simmered in a rich tomato sauce). Immerse yourself in the vibrant flavors and traditions of Greek cuisine!
The South is quite possibly the most delicious region in the country. It's hard not to love its fried...well, its fried everything, plus its braised vegetables and its mile-high pies and cakes. In the land of biscuits and sweet tea, life centers around mealtimes. Come learn a few of those Southern favorites, including: pimento cheese; Southern fried chicken; slow-roasted barbecue ribs; biscuits with honey butter; and braised collard greens. You will sip on sweet tea to complete your feast.
ICE’s Fine Cooking series are the classes on which our recreational program’s reputation was built. This intensive course expands on our Fine Cooking 1 series and takes a deeper dive into essential culinary techniques. These full-participation classes teach fundamental skills, not recipes. This course covers everything from fileting a fish, to properly sautéing, to cover poaching techniques and fundamental sauce making. As you advance through the series, you’ll gradually come to understand each cooking concept. You’ll have a firm grasp of ingredients and equipment; you’ll know why things happen; you'll learn how to avoid and correct mistakes. Most importantly, you’ll gain the experience you need to cook with confidence and pleasure - without relying strictly on recipes. Each class culminates with a student-prepared meal. Prerequisite: Fine Cooking 1.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
| (Separate multiple addresses with commas like: john@aol.com, jane@aol.com) | |
Login/Register
Calendar
Gift Cards
Login/Register
