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Chocolate forms the backbone of many of our most beloved desserts and confections, yet the complex techniques required for success often elude many cooks. Building upon our introductory bean-to-bar experience, students will further utilize our exclusive house-made chocolate in finished preparations with a range of origins and flavor profiles. In this demonstration and hands-on class, students will learn the fundamentals of chocolate product identification, basic tempering, molding, and decoration techniques, as well as finished confections and desserts that best showcase chocolate’s alluring properties. Recipes covered in class will include Single-Origin Bonbons; Chocolate Caramels; Chocolate Crémeux, and Chocolate Ice Cream. Students will leave the class with samples of the items produced, and exclusive bars available only at ICE. Michael Laiskonis joined ICE in 2012 fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin. Laiskonis has long been one of the industry's most creative and talented chefs. He helped Le Bernardin earn four stars from "The New York Times" and three Michelin stars. He was named to America's Top Ten Pastry Chefs by "Pastry Art & Design" in both 2002 and 2003 and was "Bon Appétit's" Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was also awarded the coveted James Beard Award for Outstanding Pastry Chef in 2007. Most recently, Chef Laiskonis received the IACP's 2014 Culinary Professional of the Year Award, one of the most distinguished honors in the culinary field. Laiskonis has been an active writer, in print and on-line, including "Gourmet", "Saveur", and "The Atlantic" and has appeared on television shows such as "Top Chef: Just Desserts". While Laiskonis is best known as a pastry chef, he spent most of the first half of his career on the savory side of the kitchen.
One 6 Hour Lesson
Level 3
$195
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.
Master some of Thai cuisine's greatest hits. You and a loved one will learn all about this country's exciting dishes and fresh ingredients, with their distinctly complex spicy, sweet, sour and salty components. You and your loved one will make and enjoy: green papaya salad; pad thai; yellow chicken curry; and green shrimp curry.
Of the many steakhouses in the U.S., few have a “signature dish.” Among those that do, their claims to fame range from sides and sweets to the steaks themselves. In this cooking class, you’ll prepare a multi-course meal of signature dishes from America’s most renowned steakhouses. Recipes include: chopped salad with hearts of palm, artichoke hearts, and blue cheese from Morton's in Chicago; skirt steak with red wine mojo and orange salsa from Chef Allen's in Aventura, Florida; German-style hash brown potatoes from Peter Luger in Brooklyn, New York; plus mushrooms and onions from Morton's.
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.
Japanese cuisine is a sophisticated affair, where the aesthetics of the final dish are as important as its taste. Sushi, tempura and shabu-shabu are among its most common exports, but only offer a small glimpse at the richness and variety of dishes found throughout the country. This class will offer you an overview of the foods of Japan, along with a discussion of ingredients and equipment. You will make dashi broth and miso soup; beef negimaki; pork katsudon with rice; and shrimp and vegetable tempura.
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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