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.
Elevate your Indian cooking skills with our "Essentials of Indian Cooking II" class. Explore the diverse flavors of India as you learn to prepare an authentic menu of Whole Wheat Chapati, Rogan Josh, Saucy Shrimp Vindaloo, Tadka Dal, Fragrant Cumin Rice Pulao , and Mango Lassi. Our expert chef will guide you through the techniques and ingredients that make Indian cuisine so flavorful and aromatic.
The elusive French Macaron demystified! Learn how to make delicious macarons from our experienced pastry chefs while working in some of the finest teaching kitchens in NYC. In this hands-on class you will make your own batch of macarons from shell to fillings! Choose any color you like and fill them with your choice of milk chocolate caramel ganache, dark chocolate ganache, hazelnut ganache or passionfruit curd.
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).
On Sundays in Italian neighborhoods in Brooklyn, families gather for hearty dinners of Italian-American favorites. You will enjoy the preparation of a generous Sunday dinner including: bucatini with meatballs, sweet sausage and Sunday gravy; chicken cacciatore with polenta; fennel layered with potatoes and breadcrumbs; and broccoli salad.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
| (Separate multiple addresses with commas like: john@aol.com, jane@aol.com) | |
Login/Register
Calendar
Gift Cards
Login/Register
