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Specialty food products are a $140 billion industry, and one that remains attractive to entrepreneurs both large and small. If you have a recipe or product you'd like to produce or market, whether locally or nationally, there's no time like the present to explore the opportunities. Award-winning marketing and business consultant Terry Frishman has successfully developed concepts, branded and launched profitable product lines for companies like Kraft, Newsweek, Sarabeth's and Sylvia's Restaurant --- so she knows the territory inside and out. She’ll take you through each subject you need to know to launch your own product, including: - Specialty food categories. - Understanding your customer. - Key trends and opportunities. - Meaningful product positioning. - Getting the wrap on packaging. - The ins and outs of production (self-production vs. incubator vs. copacker). - Insurance. - Certifications. - Shelf-life testing. - Test marketing. - Pricing. - How to make a profit. - How to define and layer a meaningful mission into your business. - Sales (pros and cons of distributors vs. brokers vs. direct sales). - Merchandising and sales materials. - Public relations. If you have a startup idea or an existing product, take the opportunity to understand what it takes to turn your passion into a successful business and how to proceed. Expert Terry Frishman is a noted business development lecturer; a repeat guest speaker at the International Fancy Food Show, the International Restaurant Show, and Food Network; and the owner of Culinest: Culinary Business Excellence. A detailed handout, including invaluable resources to help you get started and/or profitably grow your food business, is included.
One 4 Hour Lesson
Level 2
$100
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.
Whether you like your pizza with a thick or a thin crust, with tons of sauce or no tomato at all, this class will give you a repertoire that includes just about everyone’s favorite. You’ll start by learning to make pizza dough, and while the dough is rising, prepare various toppings. You’ll learn the best baking techniques and work hands-on to make the following: pizza dough; tomato sauce; pesto sauce; pizza toppings including prosciutto, fresh herbs and sautéed vegetables; and dessert pizza with Nutella and fresh fruit.
Embark on a culinary journey around the world as we explore the vibrant and delectable world of bowl cuisine in this Asian Bowls class! You will learn to prepare four mouthwatering bowl recipes that draw inspiration from the flavors of Asia and the Pacific Islands. In this class you will make sesame noodle and tea smoked chicken bowl, Japanese teriyaki salmon bowl, and a classic Hawaiian poke bowl.
If you liked our Cocktails & Apps class, you'll love this encore edition! Join us to make small bites and spreads that will amp up your parties and go perfectly with cocktails.Together, we'll make and enjoy mushroom, goat cheese and thyme tartlets, Peruvian beef skewers with red salsa, crispy samosa triangle, taramasalata with spiced pita points, and smoky party mix! Then we'll mix up a naked and famous and a bergamot martini to wash it all down!
Nothing says summer like pure, fresh lobster rolls---and few drinks wash it down like a bright, crisp Rosé. Our chef guides you through the essential techniques and flavors of the lobster roll, along with appropriate sides (perfect for a beachside picnic) and paired wines. Your menu will include: Classic Maine Lobster Salad Roll; Connecticut Lobster Roll (warm lobster with drawn butter); Seafood Shack Coleslaw; Quick Dill Pickles; and Homemade Potato Chips. Enjoy your complete meal at the end of class with a glass of Rosé.
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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