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Included in this course with ICE Dean of Restaurant & Hospitality Management Rick Camac is every document you need in order to plan, open, and run a successful business. We will discuss the best financials to include in your business plan (Use of Proceeds, Detail Sales Projections, Detail Labor Projections, P&L pro forma, and more), as well as all your ongoing needs. The financials from these plans have launched many successful businesses (including many by Rick himself, the entrepreneur behind the acclaimed Fatty Group of restaurants). You'll also get plenty of real-world examples. We'll first focus on your prime cost and talk about the most important figure to track. The Weekly Dashboard will show you how to manage and view those critical numbers weekly, as Rick gives you tips on how to motivate your managers to care about them too. You'll get an overview of how to evaluate your P&Ls, what your ratios should be, and how to compare year over year and against budget. This course will benefit anyone trying to better understand their business, planning on starting their own business, or looking to move up the ranks with a strong understanding of what makes restaurants tick.
One 3 Hour Lesson
Level 1
$100
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.
Ayurveda is the world's oldest form of natural healing and health. Its basic premise is that there exists an innate intelligence in our body and mind to be balanced and healthy. Ayurveda offers a knowledge of life with down-to-earth practices to keep this intelligence alive and well during our lifetime. In this two-day weekend workshop with culinary training, we will learn the fundamental principles of Ayurveda. You will learn about the doshas, the mahabhutas, prakriti - body type, the elements, what is health - balance and imbalance. We will learn the simple practices of Ayurveda to maintain health and live in rhythm with natural laws. We will learn about the six tastes of Ayurveda. We will learn how to correct imbalances in our digestion. On both days, we will be in the kitchen preparing food that balances us. We will create two complete meals, including Vegetarian Tom Yum again Soup Tofu Jungle Curry with Asparagus and Thai Basil, Jasmine Rice Cucumber with Sweet Vinegar and Red Chili Sauce Daikon Carrot Pickle Einkorn Buckwheat Scallion Pancakes Orange Ginger Fig Compote, Cardamom Crumble
From bibimbap to bulgogi, the signature dishes of Korea have seduced America with intoxicating flavors. Sweet-spicy flavor combos are popular, as are the vegetables, meat and seafood that are featured in main dishes as well as in banchan, the Korean assortment of side dishes that appears in most traditional meals. You will learn to make dakgangjeong (hot chicken wings); bulgogi (grilled seasoned sliced beef) with assorted banchan; and bibimbap (seasoned vegetable rice bowl).
These dishes capture the flavors and techniques of so many exciting, flavor-forward global cuisines. Spanning the gamut from Mexico to the Middle East, these small but satisfying plates are perfect for parties --- or collect them all to make a masterful (and entirely vegan) meal. We'll create and then feast on: Egyptian baba ghanoush and hummus; Argentinian hearts of palm, tomato and avocado salad; Italian roasted cauliflower with capers; and Balinese chili-grilled tempeh skewers.
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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