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You want to learn the fundamental culinary techniques? Then this is the course to take. In this virtual culinary techniques series, we'll get you on your cooking feet, teaching you how to prepare simple, healthful, delicious food. You'll learn about basic cooking equipment and menu planning; knife skills, including vegetable chopping and paring; how to make salad and vinaigrette; how to cook poultry and make a pan sauce; how to saute vegetables; how to make the smoothest potato puree; how to pan steam and roast and make the perfect rice pilaf. You will learn to make complete meals in three easy lessons, including: winter vegetable minestrone soup; mesclun salad with Dijon vinaigrette; sautéed chicken supreme with a white wine pan sauce; potato puree; sauteed haricot verts with shallots; moules marinere (mussels in white wine); crisp skinned salmon with salsa verde; lemon scented rice pilaf and grilled asparagus.
Three 2 Hour Lessons
Level 1
$200
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.
Combine light, flaky crust and seasonal summer fruit fillings to wow any crowd! ICE pastry chefs will give you all the secrets for making a perfect pie crust, teaching you the same techniques and tips used by ICE career pastry grads at New York's top restaurants. Working in teams of two, you'll make two 6-inch pies from scratch. Choose from: strawberry rhubarb crumble; peach pie with almond crumble; blueberry lattice; and cherry lattice.
Although it contains vast areas of arid landscape, the Middle East is a fertile spot on the culinary map. Over the years, various empires have ruled the region's countries, leaving their imprint on the colorful, aromatic and diverse flavors. Recipes are dominated by spice blends, in-season vegetables and fruits, grains, olives and olive oil, nuts, herbs, and pickled and preserved foods. From Beirut, the “Paris of the Middle East,” to Jerusalem, considered the oldest city in the world, you will get a taste of the incredible culinary heritage with a magnificent vegetarian menu of hummus; tabbouleh; spicy falafel, tahini sauce; baba ghanoush and homemade pita.
Any time is the right time to brush up on your chocolate skills! In this part hands-on and part demonstration-based class, students will review the basics of chocolate tempering and formulating chocolate centers, with an array of fillings and confections for use in truffles, molded chocolates, and candies. It features recipes you’ll want to make year-round – and will make you everybody’s favorite holiday house guest!
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be: brandade de morue; chicken with potatoes, rosemary, olives and lemon; bouillabaisse with rouille and vegetable tian.
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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