Develop the skills you need to become a better food photographer, using expert techniques and accessories available to anyone! We'll focus on improving images created by using the iPhone as a camera, with hands-on instruction to learn inexpensive but essential tricks that improve creativity, image quality, and more. Designed for the food blogger, chef, restaurateur, or any other food-image enthusiast, this workshop will also feature open discussions in which Peter shares his 46 years of industry experience. At the end of the workshop, you'll walk away with a vast amount of knowledge, plus professional-quality images of the foods you both prepared and photographed! Peter Pioppo has built a unique career working with the most recognizable names in the culinary and beverage worlds. His photography has been featured in the "New York Times," "Bon Appétit," "New York" magazine, "Food Arts," and many more. Commercial clients have included nearly every major food producer in America, from Ben & Jerry's and Nestlé to Häagen-Dazs and Cointreau. His style has earned him numerous awards, including a Golden Clio.
One 4 Hour Lesson
Level 1 
$250
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.
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.
The Festival of Lights celebrates the oil that burned for eight long nights. This enabled the Maccabees to find more oil after the battle when the amount that they had should have burned for one day. Fried foods are traditionally the focus of the feast. Latkes and Sufganiyot (deep-fried jelly doughnuts) are always on the menu. In this class, you will learn to make classic potato latkes; hard cider apple sauce; herbed sour cream and sufganiyot.
Bordeaux means history, elegance, grandeur...and superb classic wines. This class explores the riches of the varied wines from this fabled region. That's why Richard Vayda, ICE's resident sommelier, has scoured the ICE cellar to put together a special tasting, covering multiple subregions and including Cru Classé wines. We'll discuss the area's history, geography, wine regulations and production, all while sipping these special samples --- accompanied by some fitting nibbles. We'll taste at least nine 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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