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.
In this fun-focused class, kids and their parents will spend a morning or evening making, and then eating, all kinds of pizza. You'll work together to make, construct and bake: pizza dough; tomato sauce; pizza toppings including prosciutto, fresh herbs and sautéed vegetables; and dessert pizza. *Limit 2 children per adult. All children and teens must be accompanied by an adult. Everybody attending class must be registered.*
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be: brandade de morue; chicken with potatoes, rosemary, olives and lemon; bouillabaisse with rouille and vegetable tian.
These memorable but easy-to-learn dishes bring winter to the fore, using some of our favorite recipes and ingredients. They'll be the hit of any meal during the cooler days, while still tasting fresh, bright, and ideal for the moment. Everything is seasonal, and everything is delicious! You'll make and then enjoy: creamy cauliflower soup; roasted root vegetable salad with maple-mustard vinaigrette and seared duck breast with port wine reduction.
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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