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.
One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques to make a menu that includes: scallion pancakes with dipping sauce; red-cooked chicken with rice; dan dan noodles; and Chinese broccoli with oyster sauce.
Take a page from one of the world's most romantic countries (and cuisines) as you and your partner produce flavor-packed French favorites and gain new culinary knowledge. We'll make a complete meal that highlights the best ingredients and preparations France has to offer, including: tuna niçoise tartine; butter lettuce salad with radish and avocado in a creamy lemon-dijon dressing; coq au vin and pommes aligot.
No one doesn't like doughnuts. That includes filled doughnuts, cake-style doughnuts, glazed doughnuts and much more. You'll learn how to make yeast and cake doughnut doughs; then create different fillings and toppings, including pastry creams and glazes. Our menu includes: Classic Yeast Doughnuts & Blueberry Cake Doughnuts with glazes and fillings!
In this course, you'll learn the techniques to prepare four simple and delicious seafood dishes. The chef instructor will share tips and tricks for selecting the best seafood, and you'll sit down to your completed menu of: refreshing shrimp salad with herbal vinaigrette; Thai curry mussels; fish tacos; steamed fish en papillote with vegetable ribbons, citrus and herbs.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
| (Separate multiple addresses with commas like: john@aol.com, jane@aol.com) | |
Login/Register
Calendar
Gift Cards
Login/Register
