Join us on Dec. 13, when Marlene Poynder, general manager of Conrad New York, will speak to students. Marlene has 30 years of experience in the tourism and hospitality fields, including luxury hotel management in Australia, Asia and the U.S. In 2010, she joined Hilton as the pre-opening and opening general manager of Hilton Queenstown and Kawarau Hotel. From 2012 to 2013, she held roles in the Australasia corporate regional office and in Dalian, China, on behalf of Conrad Hotels & Resorts. In 2013, she became general manager of Waldorf Astoria Beijing, overseeing the hotel opening. Marlene also served as general manager of Conrad and DoubleTree by Hilton hotels in Haitang Bay Sanya, China, before taking on the general manager position at Waldorf Astoria Chicago and relocating to the United States. Prior to joining Hilton, Marlene held a variety of executive roles with Hyatt Hotels in Asia and Australia covering sales, marketing, and hotel and spa openings across the region. She holds many qualifications and certifications in selling skills and leadership, including Hilton's Excellence in Leadership.
One Hour 30 Minutes Lesson
Level 1
$40
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.
Often heralded as one of the most difficult wine regions to understand, Burgundy can actually be a delight once you understand how to enjoy its treasures. Richard Vayda, ICE's resident sommelier, says the secret is simply to taste these brilliant wines. So, join us for our grand tour of the Bourgogne, exploring major subregions and villages, south to north, in this delicious and fascinating wine area. Richard searches the ICE cellar to find some lovely aged Burgundies to pair with younger samples, offering a true overview of the Bourgogne. The special tasting will feature at least 9 wines and regional cheeses, of course.
Knowing how to use knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time and makes the process harder --- and less safe --- than it should be. Simply put, good knives are the foundation of a well-equipped kitchen. This class remedies all these basic issues: You will learn how to slice, dice, chop, and much more in the safest and most efficient manner. This class will even guide you through the practice of keeping your knives sharp and handling them correctly.
Master the art of classic Afternoon Tea in this 3-hour, hands-on class! You'll prepare a delectable spread from scratch, including light and fluffy scones, homemade strawberry jam, and rich clotted cream. Learn to bake a perfect Victoria Sponge and assemble delicate cucumber and smoked salmon finger sandwiches. Impress your friends and family with your newfound skills!
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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