Join ICE for a hands on workshop hosted by Spain's premier chef, Mario Sandoval. Chef Sandoval, who has been nominated for "Best Chef" by the Spanish Royal Academy of Gastronomy, also holds 2 michelin stars at his restaurant Coque, in Madrid. Additionally, he owns and operates a bakery, catering company, a bistro and has published five cookbooks. He also is the founder of Dream Food Innovación y Gastronomía, focused on food research. Chef Sandoval is especially renowned for his innovative take on the classic spanish suckling pig, which will be a major focus of the hands on workshop. This is a very rare opportunity to work with one of the best chefs in Spain and the world. Seats in the hands on workshop will be limited and are open to working culinary professionals.
One 4 Hour Lesson
Level 1 
$175
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.
Elevate your holiday celebrations with our special 3-hour Croquembouche cooking class! You'll craft this show-stopping dessert from start to finish. Learn to make delicate choux pastry buns, silky pastry cream, and rich, golden caramel. We'll then guide you through assembling your impressive Croquembouche, perfect for dazzling guests at any holiday gathering. Take home a beautiful, edible centerpiece and skills to cherish for years to come!
Sharpen your shellfish butchery skills in Knife Skills 4! This hands-on class teaches you the techniques required to prepare a seafood feast. Learn to handle and break down lobster (and make a refreshing lobster salad), and master the art of shucking oysters and clams (and enjoy oysters with mignonette and a modern Clams Casino). You’ll also make succulent Shrimp Scampi and perfectly crisp Fried Calamari. Elevate your culinary confidence and impress friends with your newfound shellfish prowess!
The popularity of Korean BBQ is growing, fueled by the DIY aspect of making dinner with friends and family and eating as you cook. You don’t have to have a table with a built-in grill to enjoy your favorite flavor-packed grilled meats at home: grill pans on your stove or an outdoor grill are great stand-ins. Your menu starts with gyeran jjim (steamed egg custard); then moves to the grilling of sokalbi gui (beef short ribs) and samgyeopsal (pork belly) and assorted banchan (spicy vegetable side dishes) complete the meal.
Braising - searing at a high temperature, then finishing in a liquid at a lower temperature to infuse flavor - can add umami and more to pretty much any meal! And the best part is, it creates tender, juicy dishes with a minimum of effort. We'll master this technique as we make a braised banquet of: Guinness-braised short ribs with creamy polenta; braised chicken thighs with mushrooms and balsamic vinegar and braised fennel.
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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