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Lauren V. Haas is an Associate Professor for the International Baking and Pastry Institute at Johnson & Wales University. Lauren also works with John E. Koerner & Co. as the U.S.A. technical advisor for 100% Chef and TouFoods, and is a member of the prestigious Cacao Barry Ambassador's Club. Lauren honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, the Hotel du Pont, and the Inn at Little Washington. She has a master’s in Sustainable Food Systems from Green Mountain College, and a bachelor’s in Baking & Pastry Arts from Johnson & Wales University. In 2016, Dessert Professional named Lauren one of the Top 10 Pastry Chefs in America, and in 2018 Bake Magazine named her one of the nation’s Top Educators. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. Well versed in the foundations of classical pastry and emerging trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. In her class at ICE, experience a collection of petits gâteaux and petits fours that will spark your creativity. In this hands-on course, participants will explore a range of versatile recipes and modern finishing techniques. Throughout the course, we will examine opportunities to streamline production through the use of cross-utilization and standardization, and emphasize the development of flavor, texture, and attention to detail to create delicious, alluring petits gâteaux and petits fours.
One 8 Hour Lesson
Level 4
$250
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.
There's nothing like handmade pasta's flavor and texture, and in this class, we'll have a blast leaning how to make fresh handmade pasta, stuffed pasta, perfect sauces and all the accompaniments! There's nothing like handmade pasta's flavor and texture. Together, we'll learn to make dough the Old World way, then how to shape, cut and stuff it. You and your partner will create a complete fresh Italian dinner of: pappardelle with Bolognese; burro e salvia (butternut squash ravioli with sage butter).
Chef Herve Mallivert takes you on a “voyage gastronomique” in this hands-on class highlighting Lyonnaise cuisine. Your journey begins with an exploration of Lyonnaise ingredients and techniques that includes rare insights from Chef Herve, a native son of Lyon and a longtime leader of Michelin-starred kitchens throughout France. You will then transform two classic Lyonnaise recipes into dishes fit for fine dining: 1) Quenelle of Pike with Crayfish Emulsion, Roasted Morel and Tarragon Oil; and 2) 24-Hour Braised Short Ribs with Smoked Truffle Cream of Parsnip, Roasted Pearl Onion and Bacon Crisp.
Embark on a culinary journey through Iran with our "Essentials of Persian Cooking" class. Discover the secrets of authentic Persian cuisine as you learn to prepare classic dishes like Tahdig, a crispy rice dish, the savory Fesenjan stew, the vibrant Kuku Subzi, and the refreshing Cucumber and Tomato Salad. Our expert chef will guide you through the techniques and ingredients that make Persian food so unique and delicious.
California is the top wine-producing state by far --- and when most people think of California wines, Sonoma and Napa immediately come to mind. But in reality, only about 10 percent of the state's wine comes from these two celebrated regions. This evening’s tasting, hosted by ICE’s resident sommelier, Richard Vayda, pits the two regions' best varietal wines head-to-head in a no-holds-barred face-off! Come help judge the best (or at least your favorites) from these two renowned areas. Of course, some delicious California cheeses will accompany the evening's eight wines!
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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