The Institute of Culinary Education is happy to welcome three extraordinary bakers who will share their knowledge, wisdom and craft about bread, baking and grains in "Grains Across America," a class scheduled at ICE on June 13, Saturday from 1-5 pm. Amy Scherber of Amy’s Bread in NYC, Leslie Mackie of Macrina Bakery in Seattle and Sarah Black of SarahsBread in Columbus (one of the first bakers of Tom Cat Bakery), who have been friends and colleagues in the baking industry for 30 plus years, will be teaching about bread within the context of their favorite grains, including whole grains, heritage and ancient grains, and especially grains from their dedicated locales. The class will be both hands-on and demonstration, and divided into three segments, approximately one hour per teacher. The students will leave with recipes, grains, breads, new skill sets and the knowledge and confidence to take their breads to a new flavor and textural level. Following the class from 5:30-7:30 pm there will be a reception with bread, cheese and wine to include a panel discussion moderated by Amy Halloran, whose book The New Bread Basket will be the theme of the evening, the topic of discussion will be how new old grains are changing our daily loaf. This unique opportunity to celebrate friendship, break bread, converse and support common goals is not to be missed.
One 6 Hour 30 Minutes Lesson
Level 2
$175
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.
By the latter half of the 19th century, bistros were centers of social life in Paris, catering to great painters, writers, musicians and other artists. The simple, down-to-earth food served at such bistros quickly became as celebrated as the eateries' most famous patrons - and it's still celebrated in Paris and around the world today. You will make traditional dishes of that bygone era, such as: steak tartare; frisée salad with apples, lardons and goat cheese in a warm shallot-bacon vinaigrette; moules frites and haricot verts amandine.
This class is for the Italian food enthusiast! ICE Boot Camps give you the opportunity to learn how to cook and bake like the pros. This four-day Boot Camp focuses on the class cooking techniques and regional cuisines of Italy. On day one, we will tour Northwest Italy with a focus on fresh pastas. You will learn classic pasta dough techniques; how to extrude pasta and shape gnocchi and ravioli. On day two, we will cover the five courses of the Italian meal (antipasti, primi, secundo de pesce, secundo de carne, contorni) and explore the cuisine of Northeastern Italy. On day three, our main focus will be the the four pastas of Rome (carbonara, cacio e pepe, alla gricia and amatricana) while we also cover the regional cuisine of central Italy. On our final day, we will head to southern Italy and explore classic dishes like pesce all acqua pazza and fritti di melanzane as well as learn how to make fresh mozzarella.
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.
In this class, we examine the use of syrups, infusions, tinctures, and shrubs as essential components of modern mixology. Participants will explore what each preparation is, its purpose within a cocktail, and how it contributes to balance, aroma, texture, and overall flavor structure. The course covers both classical and contemporary preparation methods, with attention to ingredient selection, extraction techniques, and shelf stability. Through practical examples and guided discussion, students will learn how to thoughtfully apply these elements to enhance classic cocktails and develop original creations with greater precision and confidence.
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
