Swedish chef Emma Bengtsson began her culinary education at the International Restaurant School in Stockholm when she was 16-years-old. She staged in pastry at Edsbacka Krog, the country's only two-Michelin-starred restaurant at the time, where she remained for four years. Chef Emma continued in pastry at Operaka¨llaren in the Royal Swedish Opera for the following five years and moved to New York’s acclaimed Aquavit in 2010. The Scandinavian restaurant earned a Michelin star during her tenure as pastry chef and in 2014, Chef Emma became the executive chef, earning the restaurant a second Michelin star, which it's retained since. Chef Emma is recognized as the first Swedish woman to earn two Michelin stars and the second female chef to do so in the U.S., after Dominique Crenn. Aquavit has three stars from The New York Times, and Chef Emma was named Lady Chef 2018 at The Best Chef Awards in Milan. In 2016, she opened an outpost of Aquavit in London, and in 2019, Aquavit debuted a redesigned bar and dining room with a la carte menus in addition to the three-, five- and eight-course tastings. Chef Emma will demonstrate her interpretation of Scandinavian cuisine with a signature dish and the story of its development for aspiring chefs.
One 2 Hour Lesson
Level 1 
$60
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.
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).
Grilling is one of the best ways to cook food simply while obtaining a maximum amount of flavor. You can grill on the stovetop, in your backyard, or over charcoal or gas. In this class you will learn how to modify your grilling technique depending on the medium used. You will also discuss how dry rubs and sauces are used on the grill, then put those lessons to use as you make: grilled steaks; shrimp skewers; chicken satay with peanut dipping sauce and grilled portobello mushrooms and zucchini.
Join an ICE chef for this delightful class on all things pizza. Together, couples will learn to make a quick-rise pizza dough to be topped with a variety of culinary creations: sauce and cheese will meet veggies, mushrooms, cured and fresh-cooked meats --- even sweet options for dessert pizza. Then you’ll sit down to each fresh-from-the-oven pie with a choice selection of pizza-perfect wines that pair with your imaginative culinary creations.
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.
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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