Chef Diego Lozano is a Brazilian pastry chef who returns to ICE to teach an entremets and petits gateaux buffet class, in which he'll share his favorite Brazilian-inspired recipes. His pastry philosophy is to create through shapes and colors, daring flavors, and innovative textures, building desserts reflective of the diversity of Brazil's plurality. Diego will share with you techniques, recipes, and flavors that you can translate to your own pastry shop, with an emphasis on profitability and sustainability. Chef Diego is one of the most talented and award-winning pastry chefs and chocolatiers in Brazil. He is the owner of Escola de Confeitaria in Sao Paolo, as well as a TV personality and host of "O Confeiteiro." He also runs an events company, and has a line of clothes for pastry chefs. He has competed internationally, representing Brazil in the World Chocolate Masters, where he was a finalist twice.
Three 8 Hour Lessons
Level 4 
$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.
Explore "East Asian Street Food" in this hands-on class that transports you to Korea, Japan, and Indonesia. You’ll learn to make iconic dishes like crispy Gamja-Hot Dogs, charred Yakitori skewers, savory Kimchi Pancakes, and fragrant Nasi Goreng – and finish your meal with Brown Sugar Milk Tea. Join us for a culinary tour designed for adventure-loving foodies eager to bring the rich flavors of East Asian street food home!
Move over Bordeaux and Burgundy, wine from France's south is more and more becoming the go-to area for flavorsome as well as thoughtful selections. This region is not only one of the oldest wine regions of France, but also a top producer, second only to Bordeaux. The prime regions lie along the Rhône, but the subregions and many appellations - as well as the numerous grape varieties permitted - make for a varied and interesting wine selection. Certainly, delicious reds such as savory Syrahs of the northern Rhône or classic Châteauneuf-du-Pape, but also rich whites and refreshing rosés. Richard Vayda, ICE's resident sommelier, will host the evening's regional wine survey. Snacks for pairing will be served, with at least 9 wines included in the tasting.
A bold blend of East Asia, Southeast Asia and France, Vietnamese food captivates through its refreshing flavors, varied textures and vibrant colors. In this class, you will explore the fundamental techniques and ingredients behind some of Vietnam's treasured dishes, including goi dua chuot (cucumber and shrimp salad); Banh Mi (baguette sandwiches filled with five-spice beef and pickled vegetables) and Ga Xao Xa Ot (chicken stir-fried with lemongrass and chile).
Sushi-making doesn't have to be limited to the view from a seat at your local Japanese restaurant. Bring the sushi bar home by practicing your skills at preparing nigiri (sashimi fish on top of thumb-size, compact sushi rice), perfecting the texture of rice, and learning the proper techniques to create a stellar hand roll. Once you've gotten the basics down, you will try your hand at: sushi rice; maki and futomaki rolls (both thin and thick), inside-out rolls; nigiri and temaki (hand roll).. You will soon learn that sushi is something you too can master.
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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