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Chef Nicolas Botomisy has been a pastry chef for over 18 years and has worked at two- and three-starred Michelin restaurants in France and the U.K., as well as luxury hotels such as the Four Seasons in Japan and the U.S. He grew up in the South of France, cooking with his grandmother. After studying in the region, he worked at the Michelin-starred restaurants Relais de la Poste, Carré des Feuillants and Georges V. in France, and Waterside in the U.K. While working in Paris, he met his Japanese wife and decided to move to Japan. There he joined the Valrhona school team in Tokyo. Most recently, he has worked at Valrhona’s Brooklyn school. This year, Chef Nicolas has opened ateliers in Tokyo specializing in chocolates and travels back and forth to the U.S. He loves to teach and share his knowledge and has based his teaching programs around the ingredients, their roles and the ways to feature them best. He will explain how he builds tastes through feelings and emotions, then allow students to apply the techniques to their own work in the class. Chef Nicolas will create various types of desserts, including: high-end gastronomy dishes; banqueting types; and bistro types. Techniques will include: emulsion; mousses; ice cream; sherbet; chocolate tempering; crunchy décor; sable; sponge; sous vide cooking; and candied fruits.
Two 8 Hour Lessons
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.
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.
Japanese cuisine is a sophisticated affair, where the aesthetics of the final dish are as important as its taste. Sushi, tempura and shabu-shabu are among its most common exports, but only offer a small glimpse at the richness and variety of dishes found throughout the country. This class will offer you an overview of the foods of Japan, along with a discussion of ingredients and equipment. You will make dashi broth and miso soup; beef negimaki; pork katsudon with rice; and shrimp and vegetable tempura.
One of the oldest winemaking areas of the world, the Iberian Peninsula is currently considered one of the most exciting as well. Steeped in tradition, but not afraid to update and experiment, Spain offers an incredible array of elegant, delicious and varied wines. This class, led by ICE’s resident sommelier, Richard Vayda, offers a sampling of some top regions’ Reservas, as well as fascinating lesser-known examples. Specially chosen regional cheeses and bites will accompany our delightful tasting. We'll taste at least nine wines, plus matching cheeses.
Step down from the barstool — and go behind the bar instead! This Mixology 101 class teaches the foundational cocktail-making skills and techniques used by professional bartenders. (Much like “knife skills” is the first course taken by aspiring culinarians, Mixology 101 is the first building block toward more comprehensive cocktail knowledge.) This class covers: highball, old fashioned, martini, daiquiri , sidecar/daisy, and flips
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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