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.
Immerse yourself in the food traditions of French cuisine with "French Classics: Coq Au Vin and Boeuf Bourguignon." You’ll make two dishes that define rustic French cooking: rich, wine-infused Coq Au Vin (learning to braise chicken to tender perfection) and hearty, slow-cooked Boeuf Bourguignon (learning to layer and amplify deep umami flavors). You’ll also make Haricots Verts Amandine and velvety Cauliflower Puree. Take a “tour-de-food” in this course that teaches essential techniques and cornerstone dishes of the French countryside
Under the guidance of skilled ICE pastry chefs, you'll learn the art of tempering chocolate. You'll use these tempered chocolates as you practice essential methods for making various chocolate confections. You'll also learn a wide assortment of elegant and colorful chocolate-decorating techniques for your treats. Recipes include: chocolate English toffee; chocolate peanut butter cups; chocolate bark; chocolate bars and chocolate-dipped confections.
Treasures abound in Italy's Piemonte region. This gorgeous tasting canvasses the landscape by highlighting some of its gems, centering on the region's tasty Nebbiolos, including Barolo and Barbaresco. But the region has so much more to offer too, with grape varieties like Roero Arneis, Barbera, Dolcetto and more. Floral, earthy, red fruit with leather---these wines range from rustic to elegantly regal. ICE's resident sommelier, Richard Vayda, guides your tour of this region's wine delights. The tasting will include at least 8 wines accompanied by some appropriately refined cheeses and other treats.
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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