ICE is pleased to welcome back Chef Stephane Treand this year to teach a hands-on sugar showpiece class, including airbrushing, casting, pulled ribbon, and pulled sugar flowers. Chef Treand is a Meilleur Ouvrier de France (MOF, Best Craftsman in France) who has worked in the United States since 2005. He has been the executive pastry chef at The Four Season and St. Regis hotels in California, coached the bronze-winning USA Team at the International Pastry Competition in Tokyo, and been named one of Dessert Professional’s Ten Best Pastry Chefs in America in 2007 and 2008. One of his recent projects was to open his own school in California, the Art of Pastry Academy. Chef Treand will share his world-level expertise with class participants, help you practice the beautiful art of sugar work, and improve your airbrushing skills.
Three 8 Hour Lessons
Level 1 
$750
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.
Simple and delicious are the themes for this class, which teaches you how to make fresh Italian dishes that are so good --- and easy to execute --- you'll make them for yourself, friends and loved ones again and again. Premium ingredients shine in this menu, drawing from the country's great traditions: Tuscan fennel and raddichio salad; hand-rolled meatballs; risotto Milanese and sauteed broccoli rabe with garlic.
Make more cookies than you can handle, then take 'em home for eating, swapping and gifting. We'll cover a wide range of holiday designs, traditions, flavorings and variations, creating a smorgasbord overflowing with cookies that'll make you the envy of your office, organization or any other cookie-swap occasion! We'll bake: butter spritz cookies; chocolate mint crinkles; gingersnap cookies; pistachio wreaths; raspberry linzer cookies; and double chocolate chip cookies.
Fermentation is an ancient art touted for its health benefits, reducing waste, and robust flavor profile. Its versatility is embraced by chef professionals worldwide to elevate their creations. Each student will make four jarred ferments to take home and the class will conclude with cooking simple dishes to instruct you on how to best put your ferments to use in your own kitchen. Learn and uncover techniques, distinct flavor profiles, safety measure protocols and dish applications as you make and enjoy: fermented sweet and spicy red pepper relish hummus; fermented currant-mint stuffed grape leaves; fermented moroccan carrot couscous grain bowl; fermented antipasti pasta salad *this class is vegetarian and vegan-friendly
The elusive French Macaron demystified! Learn how to make delicious macarons from our experienced pastry chefs while working in some of the finest teaching kitchens in NYC. In this holiday themed workshop you will make your own batch of macarons from shell to fillings! Flavors include: Chocolate Peppermint, Eggnog, and Salted Caramel!
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
