ICE has developed a unique program designed to explore the beverage and bar sector of the restaurant and hospitality industry. The courses cover spirits, mixology, wine, business and management in the beverage arena. Each course has 16 lessons, and the courses may be taken in any order. Depending on your background, interests and aspirations, you may wish to enroll in one, two or all three. The program has options for current hospitality professionals and newcomers to the field, including bartenders, sommeliers, servers or cooks who are interested in wine, the beverage sector, beverage management or broadened exposure. Students receive a certificate of completion for each course taken. To fully benefit from their current skills, wine professionals should enrich their knowledge of the product and enhanced sales techniques. Lectures and tastings will explore terroir, viticulture, fermentation, vinification, varietals, cellaring and major wine production regions, while covering service and presentation techniques with demonstrations and hands-on exercises. New York sommeliers will teach about wine and how to offer it effectively during guest lectures. Students will have the opportunity to learn the skill of evaluating and tasting wine for quality and flaws, hospitality-driven service, and sales. Each class will include a tasting of at least six wines. The class will include an in-depth tour and tasting of a local winery, as well as a written and practical examination of material covered and the ServSafe alcohol exam.
Sixteen 3 Hour Lessons
Level 1 
$1575
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.
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.
ICE’s Fine Cooking series are the classes on which our recreational program’s reputation was built. This intensive course expands on our Fine Cooking 1 series and takes a deeper dive into essential culinary techniques. These full-participation classes teach fundamental skills, not recipes. This course covers everything from fileting a fish, to properly sautéing, to cover poaching techniques and fundamental sauce making. As you advance through the series, you’ll gradually come to understand each cooking concept. You’ll have a firm grasp of ingredients and equipment; you’ll know why things happen; you'll learn how to avoid and correct mistakes. Most importantly, you’ll gain the experience you need to cook with confidence and pleasure - without relying strictly on recipes. Each class culminates with a student-prepared meal. Prerequisite: Fine Cooking 1.
Wine is produced everywhere in Italy, but the Veneto region tops the list in quality wine production, with famous names such as Valpolicella, Soave, Prosecco and more. With cooler areas near the Alps and warmer climate near waters, the Vento produces a large variety of excellent wines. Hosted by ICE's resident sommelier Richard Vayda, this class will explore some of the region's better-known wines, as well as some lesser-known gems. The evening will feature at least 9 wines and a selection of Italian cheeses.
Make the one-pot profusion of Spanish flavors that paella comprises --- seafood, chicken, chorizo, rice and more --- come to life. You'll learn to make masterful cuttlefish-ink paella and paella from Valencia, in addition to some spectacular Spanish tapas. Your menu includes: garlic shrimp; tortilla española; arroz negro paella; and paella valenciana (paella with shrimp, chicken and chorizo).
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
