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.
Nothing beats the rich flavor and perfectly al dente texture of handmade pasta. So let's practice making our own pastas by hand and concoct some rich fillings, learning how to stuff ravioli, tortellini and cannelloni. As we make these three heavenly pastas, we'll complete them with homemade sauces that are the perfect complement to each shape and filling. You'll handcraft: lemon ricotta ravioli with sage brown butter, roasted red pepper tortellini in fra diavolo sauce, and beef angolotti in brodo.
Austria and Germany are not often the first places people think of when it comes to wine. Too bad, because Austria is much more than just Grüner Veltliner. Although Germany’s Rieslings are considered some of the world’s best, there is much more to explore. During this wine tour, Richard Vayda, ICE’s resident sommelier, will help demystify the grapes, regulations and labeling that often keep wine lovers away from these great selections. The tasting will include some light matching snacks to accompany these food-friendly wines.
Biting into fresh-caught seafood, just off the grill with a squeeze of lemon, is summer at its best. In this class, your chef will lead you through a complete seafood grilling menu, perfect for a party or a simple dinner. You will make: gazpacho with grilled shrimp; grilled squid with navy bean salad; Spanish style monkfish skewers; and charred corn, tomato and avocado salad.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
Login/Register
Calendar
Gift Cards
Login/Register
