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.
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.
These exciting international dishes are ideal for accompanying delicious craft cocktails, providing a mouthwatering focus for any cosmopolitan gathering! Join us to make small bites and spreads that will amp up your parties and go perfectly with some tipples. Together, we'll make and enjoy cocktails and bites from around the world, including: gruyere gougères; Moroccan lamb kebabs with chermoula sauce; salmon rillettes and brioche toast; polenta bites with roasted tomatoes; spiced nuts and Greyhound Martinis and Whiskey Sours.
Pinot blanc, pinot grigio or pinot chardonnay? This varietal wine tasting focuses on key white grape varieties that produce some of the world's best white wines! Richard Vayda, ICE's resident sommelier, leads this side-by-side tasting, highlighting the typical look, taste, flavors, styles and food pairings of these selections from around the globe. The tasting will include eight wines, plus matching cheeses.
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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