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.
Come join NYC’s longest running wine course. Over its 45+ year history, thousands of students, food and wine professionals and the wine interested public alike, have participated in this program. This six-session course, crafted by ICE director of wine studies Richard Vayda, uses grape varietals, as well as winemaking regions, as the keys to understanding the full wine spectrum. You will receive a thorough introduction to winemaking, tasting, laws and labeling as you learn about wine components and taste some of the world’s most celebrated wines. In these six sessions, you will sample up to 60 wines! Session 1: Winemaking and Wine-Tasting Basics. Session 2: France: The Wines and Grapes of Burgundy and Bordeaux. Session 3: The Major Wines and Grape Varieties of Italy. Session 4: Spanish and other Warm-Climate Wines. Session 5: Wine Tour of the US West Coast. Session 6: A Tour of Sparkling Wine from Around the World.
These lavish desserts aren't merely bursts of sweet pleasure --- all of them include an alcoholic bonus. Whether incorporating Kahlua, whiskey, or tequila as essential ingredients, you'll love making these treats first in class, then at home. Few can resist this menu of: margarita pie dessert shots; dark chocolate and Kahlua brownies; and whiskey truffles.
Before heading out to your local sushi bar for your next date night, come to ICE to learn how to create your own sushi and sake bar at home. Together, you'll start by learning the basics of how to make the foundation of all sushi: delicious, seasoned rice. You'll then create a variety of sushi accoutrements, along with vegetables and raw fish. Finally, you'll learn to make traditional hand rolls, maki, futomaki, and nigiri, before sitting down to eat with a refreshing glass of Japanese sake or a cucumber-sake cooler.
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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