ICE is pleased to welcome back Chef Philippe Rigollot to teach his third hands-on class at ICE for industry professionals in NYC. His dessert philosophy is to highlight fruity flavors and not emphasize sweetness; he tries to play with different textures and temperatures, and aims for simple but striking presentations. In this three-day class, you will work with Chef Rigollot to create a variety of his signature entremet cakes and tarts, macarons, and petits gateaux featuring recipes from Patisserie Philippe Rigollot in Annecy, France. Chef Rigollot was awarded the Meilleur Ouvrier de France (M.O.F.) In 2007, as documented in the 2009 movie "Kings of Pastry" (watch the dramatic documentary on iTunes). Chef Rigollot began his pastry career helping his mother’s boss after school in a local bakery. He has worked for two 3-star Michelin restaurants, including Maison Pic, where he met his wife, Elodie, an experienced chocolatier. Chef Rigollot became a world champion in the 2005 Coupe du Monde du Patisserie, and has since been voted best pastry chef of France by his peers.
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.
Enjoy Spain right here in New York as you feast on tapas --- one of the great pleasures of Spanish culture. You'll make merry with these classic and contemporary small plates featuring all the flavors of the Mediterranean. After we cook, the party begins. We'll enjoy: pan con tomate with salt-cured anchovies; patatas bravas with aioli and chives; jamón croquetas; gambas al ajillo; and red wine sangria.
Georgian cuisine is finally being recognized for its variety, and the depth of flavors and techniques that characterize its unique culinary traditions. Given the country's location at the exact intersection of Europe and Asia, influences from both cultures have informed the dishes that the region is known for. From the banks of the Black Sea to the Caucasus Mountains, the land provides herbs, nuts and vegetables used in all aspects of its culinary traditions. You’ll become acquainted with the new "it" cuisine as you prepare: adjaruli khachapuri (cheese bread); nigvziani badrijani (stuffed eggplant rolls); tabaka (chicken cooked "under a brick") with blackberry sauce; and chakapuli (braised lamb with tarragon sauce).
Join an ICE Pastry Chef to learn the secrets behind perfect pâte à choux-based desserts. This versatile dough can take all sorts of shapes and sizes, for end-results that look complicated and impressive but are in reality easy to make. Your recipe list includes eclairs with chocolate glaze and chocolate pastry cream and cream puffs with vanilla pastry cream.
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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