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.
There's nothing like handmade pasta's flavor and texture, and in this class, we'll have a blast leaning how to make fresh handmade pasta, stuffed pasta, perfect sauces and all the accompaniments! There's nothing like handmade pasta's flavor and texture. Together, we'll learn to make dough the Old World way, then how to shape, cut and stuff it. You and your partner will create a complete fresh Italian dinner of: pappardelle with Bolognese; burro e salvia (butternut squash ravioli with sage butter).
From the Portuguese-influenced cuisine of Goa to the wonderful sweets of Bengal, Indian cuisine has multiple regional variations, and is generally characterized by perfect spice and flavor combinations. You will learn to identify these spices, along with shopping and storing tips, and will make a masala spice blend. Your menu is vegetarian and will consist of: pakora; cilantro-coconut chutney; goobi (cauliflower) tikka masala; saag paneer and pulao (rice pilaf ).
No one doesn't like doughnuts. That includes filled doughnuts, cake-style doughnuts, glazed doughnuts and much more. You'll learn how to make yeast and cake doughnut doughs; then create different fillings and toppings, including pastry creams and glazes. Our menu includes: Classic Yeast Doughnuts & Blueberry Cake Doughnuts with glazes and fillings!
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
