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.
Make the one-pot profusion of Spanish flavors that paella comprises --- seafood, chicken, chorizo, rice and more --- come to life. You'll learn to make masterful cuttlefish-ink paella and paella from Valencia, in addition to some spectacular Spanish tapas. Your menu includes: garlic shrimp; tortilla española; arroz negro paella; and paella valenciana (paella with shrimp, chicken and chorizo).
Take a trip to the Mediterranean with "Essentials of Greek Cooking." This class reveals the secrets behind beloved Greek dishes by focusing on fresh ingredients and traditional techniques. You'll learn to make flaky, savory Spanakopita; master the art of delicate Dolmades (stuffed grape leaves) with bright Avgolemeno sauce; prepare a classic Horiatiki Salad; and create comforting Kota Kapama (a flavorful chicken and orzo dish simmered in a rich tomato sauce). Immerse yourself in the vibrant flavors and traditions of Greek cuisine!
New York City has some of the most famous steakhouses in the country. These classic establishments are known for a distinctive homey atmosphere and a trademark cuisine that has been pleasing diners for decades. Spend an evening learning the techniques and recipes you need to replicate your favorite steakhouse experience at home. You'll make and enjoy classic shrimp cocktail; Caesar salad; grilled New York strip with beurre Maître d'Hôtel; creamed spinach and truffled mashed potatoes.
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
