Chicago-based Peter Yuen is known for his expertise in viennoiserie and laminated doughs. He teaches classes worldwide, and has been to 28 countries to teach in recent years. Returning to ICE for the third time, Chef Peter's class will examine the current trend of using laminated dough applications, from savory to sweet. Products will focus on: laminated non-yeasted dough; high-butter-content lamination (laminated brioche); classic croissant dough; and laminated baguettes. Chef Peter Yuen is a master of laminated doughs, Asian baked goods and classical French pastries. After emigrating from Hong Kong at age 11, Chef Peter's family opened a bakery where he worked part-time. As a young adult, he returned to Hong Kong and apprenticed under many master bakers for a decade. After graduating from the French Pastry School in Chicago, he worked at the French Mill Bakery, the Four Seasons Chicago and the Sofitel Chicago Water Tower. In 2004 he opened his own bakery, LaPatisserie P Bakery. Chef Yuen placed first in the Viennoiserie category at the Coupe de Monde de la Boulangerie with the Bread Bakers Guild Team USA in 2008. He was also a member of the USA Viennoiserie Masters de la Boulangerie 2010 team that won second place.
Three 8 Hour Lessons
Level 4
$750
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.
All About Technique: Eggs is a skills-focused class exploring eggs in their many forms. You’ll practice making omelets, crisp-edged fried eggs, silky poached eggs, and tender hard-cooked eggs, while also mastering mayonnaise from scratch. The class emphasizes precision and technique to build confidence with this versatile ingredient.
Skip the supermarket and come to ICE to produce your own handmade pasta. In this three-hour class, you'll put your muscle into making two fresh pastas and enough sauce to dress those steaming bowls at home. You'll leave the class confident in your pasta-making techniques, and you'll want to create your own variations on these essential pastas. On your menu: Spinach Fettucine; Egg Pappardelle; and Marinara Sauce.
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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