Lior Lev Sercarz - Owner: La Boite (New York, NY) Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in major food and lifestyle publications, including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. Lior jumpstarted his culinary education as a student at Institut Paul Bocuse in Lyon, France. During that time, he did an externship with chef Olivier Roellinger in Cancale, France. In 2002, armed with his spice expertise, Lior relocated to New York, where he worked as sous chef and catering chef at Daniel. In 2006, he opened La Boîte, followed by La Boîte Biscuits & Spices in 2011. In 2012, Lior produced a cookbook entitled The Art of Blending, and in 2016 he published he second book, The Spice Companion. These lectures are free for current ICE students; $15 for alumni; and $40 for the general public.
One Hour 30 Minutes Lesson
Level 1
$40
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.
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.
The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: grilled kefta (lamb) kebabs; chicken tagine with preserved lemons and olives; sweet spiced couscous; carrot salad with lemon-herb dressing and harissa.
This immersive masterclass explores oxtail in three ways — traditional Caribbean braised oxtail; pasta ragu using oxtail braising liquid and crushed tomatoes; and oxtail caramel over ice cream. Students will discover how to prepare, repurpose, and transform oxtail across savory and sweet applications, discovering both technique and creativity in the process.
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
