This intensive four-day immersive study offers hands-on experience as we explore, in depth, the numerous variables involved in each step of the chocolate making process from raw cacao to finished product. In this workshop, open to pastry and culinary professionals, ICE Chef Michael Laiskonis will guide students through the underlying art and science of chocolate manufacturing. Students will roast, winnow, grind, formulate, and refine multiple batches of artisan-quality couverture. Special attention will be given to the use of the Chocolate Lab’s machinery to perfect flavor and texture. This hands-on course will cover: - A historical overview of chocolate consumption and manufacturing - Post-harvest treatment of cacao beans at origin - Cleaning, sorting, and analysis of cocoa beans - Roasting, winnowing, and grinding cacao beans - Refining processes for dark, milk, and specialty chocolates - Multiple tempering processes and molding techniques - Comparative identification and sensory analysis of chocolate products Multiple batches of artisan chocolates will be produced over the four-day session, and students will leave the class with samples of the chocolates produced.
Four 6 Hour Lessons
Level 4 
$1195
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.
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be: brandade de morue; chicken with potatoes, rosemary, olives and lemon; bouillabaisse with rouille and vegetable tian.
Have you ever wondered how to make the buttery, flaky brioche loaves and croissants found at fancy bakeries? This class will show you how. During Day 1 of this two-day workshop, you’ll learn how to see the process through, from creating the dough to letting it rise to shaping your own luscious baked goods. On Day 2, you'll complete a menu of: brioche à tête (brioche in the classic fluted, top knotted shape); pain au raisins; classic croissants; almond croissants; chocolate croissants; and croissant monkey bread.
Grilling is one of the best ways to cook food simply while obtaining a maximum amount of flavor. You can grill on the stovetop, in your backyard, or over charcoal or gas. In this class you will learn how to modify your grilling technique depending on the medium used. You will also discuss how dry rubs and sauces are used on the grill, then put those lessons to use as you make: grilled steaks; shrimp skewers; chicken satay with peanut dipping sauce and grilled portobello mushrooms and zucchini.
What could be more comforting than an Italian-American meal of the most perfect spaghetti and meatballs, along with sides and salads? Everyone will enjoy making this family-ready menu together. Our instructor will lead parents and their children as we make the complete meal together, then sit down and enjoy! This classic supper includes: mozzarella sticks; spaghetti and meatballs; garlic bread; and Italian chopped salad.
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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