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Once you learn how to use sourdough starter, you'll have a skill you can use over and over again to make perfectly crusty bread for yourself and your friends. Chef Jenny McCoy teaches you just the right ratios, timing, and techniques to make multiple types of sourdough breads at home, including Classic French Baguettes; Whole-Wheat Baguettes; Multigrain Boules; and Fruit & Nut Boules.
Two 4 Hour 30 Minutes Lessons
Level 1
$230
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.
Make the one-pot profusion of Spanish flavors that paella comprises --- seafood, chicken, chorizo, rice and more --- come to life. You'll learn to make masterful cuttlefish-ink paella and paella from Valencia, in addition to some spectacular Spanish tapas. Your menu includes: garlic shrimp; tortilla española; arroz negro paella; and paella valenciana (paella with shrimp, chicken and chorizo).
If you're looking to spend more than a few hours at a recreational class but don’t have the time or the investment for the full-blown professional track, we’ve designed this course especially for you. In this 13-lesson program, you will cover the foundations of the culinary arts, training you to be an accomplished cook. These classes are derived from the same core curriculum as ICE’s culinary career program and will be taught by the school’s top chef-instructors. Throughout the 13 lessons, you will gain a strong understanding of cuisine and its underpinnings.
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.
This two-session class, crafted by ICE's resident sommelier, Richard Vayda, is tailored to the wine novice who wants a quick, fun and basic introduction to the world of the grape. You'll learn the fundamentals of wine, wine tasting and appreciation, which will start you on the road to critically judging wine color, aroma, flavor and body. You’ll discover the meaning of such wine concepts as dryness, acidity, fruitiness, tannins, varietals, vintages and more. Participants interested in continuing their exploration of wine are encouraged to go on to Wine Essentials. We'll taste up to 18 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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