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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 resident sommelier, Richard Vayda, pulls out all the stops for this very special Valentine's Day celebration. For this delightful class, you will dine on a variety of hors d'oeuvres along with a select group of wines. Your evening begins with a discussion of the origin and making of sparkling wine, while tasting various examples --- from non-vintage to vintage to rosé. The highlight of the tasting features a prestige cuvée Champagne paired with an American challenger. The class rounds out with students enjoying a buffet of classic luxury food matches while indulging in additional bubbly, making for a sparkling evening you'll always remember.
Sitting down to an assortment of dim sum in a bustling restaurant is the culmination of a weekend stroll through Chinatown. It's never easy to choose from the myriad of delicacies that pass by the table, or to not try just one more thing. In this class, you will learn to prepare a variety of popular dim sum dishes, to impress family and friends with a feast of your own. You will make: shrimp shao mai; spring rolls; spareribs with balck bean sauce, and pan-fried vegetable dumplings with spicy dipping sauce.
Join us for a vibrant Peruvian cooking class and learn to create a delicious array of traditional dishes. From the tangy and refreshing Ceviche Mixto the flavorful Lomo Saltado to the colorful Solterito Salad, you'll experience the diverse and vibrant flavors of Peruvian cuisine. Under the guidance of our expert chef, you'll learn essential techniques and tips to recreate these dishes at home.
The popularity of Korean BBQ is growing, fueled by the DIY aspect of making dinner with friends and family and eating as you cook. You don’t have to have a table with a built-in grill to enjoy your favorite flavor-packed grilled meats at home: grill pans on your stove or an outdoor grill are great stand-ins. Your menu starts with gyeran jjim (steamed egg custard); then moves to the grilling of sokalbi gui (beef short ribs) and samgyeopsal (pork belly) and assorted banchan (spicy vegetable side dishes) complete the meal.
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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