Examine a hands-on approach to bread and viennoiserie involving a multitude of fermentation methods, preferment blending, grain blending, and alternative as well as traditional enrichments. Simultaneously learn (one-on-one) advanced lamination methods, with personalized criticisms and advice designed to give you an edge in the competitive realm of viennoiserie. Zachary Golper is the owner of Bien Cuit in Brooklyn. A four-time semifinalist for the James Beard Award for Outstanding Baker, Zachary Golper has an extensive background in the bread and pastry arts. He's worked with world-champion bakers and pastry chefs, as well as an M.O.F. (Meilleurs Ouvriers de France). He helped open Bakery Nouveau in Seattle, and the bakery for the M Resort in Las Vegas. He was also brought on to recreate the menu and restructure the baking operation for Le Bec Fin in Philadelphia. In 2011, Zachary moved to New York to open Bien Cuit, and in 2015, he published his first cookbook, "Bien Cuit: The Art of Bread."
One 8 Hour Lesson
Level 4
$495
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.
Master some of Thai cuisine's greatest hits. You and a loved one will learn all about this country's exciting dishes and fresh ingredients, with their distinctly complex spicy, sweet, sour and salty components. You and your loved one will make and enjoy: green papaya salad; pad thai; yellow chicken curry; and green shrimp curry.
Fresh, warm bread is always a great way to start the day, or perfect to add to a meal or have as a quick snack. Suitable for breakfast, snacking, topping or as a side dish, quick breads deliver a lot of flavor and light, airy texture. And what if you have an intolerance to gluten? Learn how to create wheat-free flour blends to make satisfying, fluffy and, yes, gluten-free savory and sweet quick breads that deliver everything we love about their conventional, wheat-based counterparts. Once you try these gluten-free beauties, they'll become requested favorites by your family and friends. On your menu: pear-cardamom quick bread; feta-dill quick bread; Irish soda bread; and banana bread. *Please note ICE is not a gluten free facility
Have you ever wondered how to make the buttery, flaky brioche loaves and croissants found at fancy bakeries? This class will show you how. During Day 1 of this two-day workshop, you’ll learn how to see the process through, from creating the dough to letting it rise to shaping your own luscious baked goods. On Day 2, you'll complete a menu of: brioche à tête (brioche in the classic fluted, top knotted shape); pain au raisins; classic croissants; almond croissants; chocolate croissants; and croissant monkey bread.
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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