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.
These memorable but easy-to-learn dishes bring winter to the fore, using some of our favorite recipes and ingredients. They'll be the hit of any meal during the cooler days, while still tasting fresh, bright, and ideal for the moment. Everything is seasonal, and everything is delicious! You'll make and then enjoy: creamy cauliflower soup; roasted root vegetable salad with maple-mustard vinaigrette and seared duck breast with port wine reduction.
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.
Today's best French cooking combines time-tested techniques with classic French ingredients in modern flavor combinations. We’ll put all of these principles into practice as we assemble a banquet par excellence, consisting of: escargot (snails); bass vierge; rack of lamb Persillade; and sautéed carrots with quatre épices.
Georgian cuisine is finally being recognized for its variety, and the depth of flavors and techniques that characterize its unique culinary traditions. Given the country's location at the exact intersection of Europe and Asia, influences from both cultures have informed the dishes that the region is known for. From the banks of the Black Sea to the Caucasus Mountains, the land provides herbs, nuts and vegetables used in all aspects of its culinary traditions. You’ll become acquainted with the new "it" cuisine as you prepare: adjaruli khachapuri (cheese bread); nigvziani badrijani (stuffed eggplant rolls); tabaka (chicken cooked "under a brick") with blackberry sauce; and chakapuli (braised lamb with tarragon 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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