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From Rick Camac, the entrepreneur behind the Fatty Group (Fatty Crab, Fatty 'Cue), you'll learn some of the many lessons he wishes he'd known when he opened his first restaurant. Mistakes are costly but can be easily avoided with education; unfortunately, most of us "don’t know what we don’t know." So here, Rick presents the answers to many of your questions, including those you might not even know to ask. We'll cover topics such as: why create a business plan, and what should it contain; what to look for in investors; should you be chef-driven; what outside help do you need; what to negotiate in a lease; understanding numbers and profit-loss ratios; and much more. You won't want to start any hospitality-related business without first taking this course.
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.
Steak is always a satisfying dinner, but it gets more of a boost when paired with bourbon. Come to ICE with your significant other for a night of steakhouse cuisine, where you will savor classic flavors updated with bourbon notes. You will prepare and enjoy: clams casino; wedge salad with crispy bacon, blue cheese and bourbon vinaigrette; New York strip steak au poivre with bourbon cream sauce; haricots verts (French green beans) and truffled mashed potatoes.
Embark on a culinary journey around the world as we explore the vibrant and delectable world of bowl cuisine in this Asian Bowls class! You will learn to prepare four mouthwatering bowl recipes that draw inspiration from the flavors of Asia and the Pacific Islands. In this class you will make sesame noodle and tea smoked chicken bowl, Japanese teriyaki salmon bowl, and a classic Hawaiian poke bowl.
Learn to prepare a delicious Greek feast! In this hands-on class, you'll master classic Mediterranean flavors. Your menu includes baked Fish Mediterranean; savory Greek Chicken and Potatoes; Prasini Salad with dill and scallions; and spicy, rustic Tsigareli – all finished with fresh Tzatziki. Discover the joy of authentic Greek cooking in this fun, engaging session!
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.
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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