Ron Silver began his career in New York City cooking breakfast at the legendary Restaurant Florent in the Meatpacking District. After leaving to pursue his passion for baking pies, he opened Bubby's Pie Co. on Thanksgiving in 1990. Ron began selling his pies to restaurants and his Tribeca neighbors out of a small kitchen at the corner of Hudson and North Moore Street. Breakfast and Bubby's famous weekend brunch followed, introducing NYC to the eatery’s famous pancakes. Now open all day, serving breakfast, lunch and dinner, Bubby's has a loyal following and is a destination for locals and tourists alike. Ron is the co-author of two cookbooks, "Bubby’s Homemade Pies" and "Bubby’s Brunch Cookbook." He lives in Tribeca with his wife Melissa (co-owner of Bubby’s) and four children, and will speak to ICE students about how he established a landmark brand built on pies and pancakes.
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.
Enjoy Spain right here in New York as you feast on tapas --- one of the great pleasures of Spanish culture. You'll make merry with these classic and contemporary small plates featuring all the flavors of the Mediterranean. After we cook, the party begins. We'll enjoy: pan con tomate with salt-cured anchovies; patatas bravas with aioli and chives; jamón croquetas; gambas al ajillo; and red wine sangria.
On Sundays in Italian neighborhoods in Brooklyn, families gather for hearty dinners of Italian-American favorites. You will enjoy the preparation of a generous Sunday dinner including: bucatini with meatballs, sweet sausage and Sunday gravy; chicken cacciatore with polenta; fennel layered with potatoes and breadcrumbs; and broccoli salad.
Kick off the year by sharpening one of the most essential skills in the kitchen. Join Steven Gao—Institute of Culinary Education alumnus, professional cook, and culinary content creator behind @stevenmotocooks—for an engaging, hands-on Knife Skills Workshop designed to bring professional kitchen techniques into an approachable, real-world setting. The evening begins with a guided introduction to knife fundamentals, where Steven draws on his training as an ICE alumnus and experience spanning culinary school to Michelin-starred restaurants. He’ll break down proper grip, stance, safety, and efficiency—helping you understand not just how to cut, but why technique, consistency, and intention matter in professional cooking. Steven will lead a live demonstration covering a range of essential knife cuts and techniques commonly used in professional kitchens, focusing on control, consistency, and efficiency. After the demo, you’ll roll up your sleeves and practice these techniques yourself using fresh ingredients, with personalized guidance throughout. To close the evening, enjoy lite bites and a selection of mocktails and cocktails, followed by an interactive Q&A with Steven—a chance to ask questions, get tips, dive deeper into professional culinary techniques and learn more about Steve. Whether you’re a home cook looking to build confidence, an aspiring chef developing core skills, or simply eager to understand professional culinary standards, this workshop offers a supportive, hands-on environment grounded in transparency and intention—because great food begins with understanding.
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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