Let James Beard Award-winning Pastry Chef Michael Laiskonis give you a complete, one-of-a-kind introduction and overview to the bean-to-bar chocolate making process in our fully equipped Chocolate Lab. In this lecture/demonstration class, he will start with a discussion of the cacao bean – its origin and treatment from farm to factory. Students will observe each stage of production, from roasting of the cacao beans, winnowing, and grinding the winnowed nibs into chocolate liquor, to refining, sifting, and final production of finished molded chocolate bars. Chef Laiskonis will close with a short, guided tasting of several chocolates of varying origin and formulation. Students will leave the class with samples of the chocolate produced in the Lab, including exclusive bars available only at ICE.
One 6 Hour Lesson
Level 2 
$195
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.
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
Working in teams of two, each student will finish and take home two of the following cakes: vanilla mocha latte with mocha ganache and espresso buttercream; triple chocolate cake with dark chocolate cake, white chocolate ganache, chocolate frosting; chocolate chip cookie dough with edible cookie dough filling and vanilla buttercream; Ferrero Rocher cake with praline ganache and feuilletine crunch and chocolate ganache frosting.
Learn how to make scrumptious dumplings from a wide range of Asian traditions --- all hands-on. We'll also create perfect dipping sauces in each tradition. Together, you'll make and dine on: steamed shrimp shao mai with orange dipping sauce; deep-fried chicken wontons; vegetable gyoza with spicy dipping sauce; and pork and chive dumplings.
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.
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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