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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.
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!
This class is for the serious food enthusiast! ICE Boot Camps give you the opportunity to learn how to cook like the pros. This four-day Boot Camp focuses on classic cooking techniques, to give you the foundations that will make you a better cook. On day one, you will learn how to properly sauté meats, vegetables and potatoes and look for the signs of "doneness." Pan sauces will also be covered. On day two, we will focus on grilling. You will learn the methods for grilling a variety of meats and why specific cuts and types of meat are best suited for this cooking method. Best practices for grilling various vegetables will also be taught, along with the art of marinades. On day three we will cover roasting techniques for various types of meats and veggies. You will also learn the simple pleasures of preparing reduction sauces. On the final day, we will cover moist-heat cooking methods. The topics will be braising as well as poaching and steaming to create delicious results. These gentle cooking methods result in moist and delicious meats as well as fish, shellfish and vegetables.
Get ready to unleash your sweet tooth in this fun hands-on class dedicated to all things marshmallow! Whether you're a marshmallow aficionado or just looking to learn how to elevate your snack game, this class has something for everyone. In this session, you'll master the art of homemade marshmallows and honey graham crackers. You'll have the chance to choose your marshmallows from three mouth-watering flavors: vanilla bean, espresso, or fresh cinnamon! To take things to the next level, we'll show you how to make chocolate-covered marshmallow cookies, a sweet treat that's sure to impress your friends and family. And of course, no marshmallow adventure would be complete without the ultimate s'mores, where you'll combine everything you've learned into the classic campfire favorite with a gourmet twist.
Have you ever wondered how to make the buttery, flaky brioche loaves and croissants found at fancy bakeries? This class will show you how. During Day 1 of this two-day workshop, you’ll learn how to see the process through, from creating the dough to letting it rise to shaping your own luscious baked goods. On Day 2, you'll complete a menu of: brioche à tête (brioche in the classic fluted, top knotted shape); pain au raisins; classic croissants; almond croissants; chocolate croissants; and croissant monkey bread.
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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