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Chef Herve Malivert

Chef Bio

Meet Herve Malivert

Chef Herve has more than 20 years of experience with classic French fine dining. He gained experience as a cook, sous chef and chef at Michelin-starred restaurants in France and moved to New York in 1998 to be the chef de cuisine at La Goulue. He became an executive chef at Orsay Restaurant before transitioning to education in 2006. Chef Herve directed catering and special events at the International Culinary Center (ICC) as well as directing culinary arts and technology. He trains students for international competitions, develops sous vide recipes and curriculum and excels at plating technique. Chef Herve began instructing Culinary Arts at the Institute of Culinary Education in 2021, where he will continue researching and developing. He's a member of the Maitres Cuisiners de France (MCF) and has sommelier training.

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Class Calendar

Courses By Herve Malivert

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Class Experience Levels

Level 1: Basic

We are providing beginner home cooks the foundational education to begin feeling more comfortable at home in the kitchen.

Level 2: Intermediate

Classes for those who are a little more comfortable in the kitchen and are looking to advance their culinary and baking knowledge.

Level 3: Advanced

Classes for those who have taken various levels of classes here before or are students who have had some kitchen experience.

Level 4: Professional

Food professionals learn the ins and outs on how to advance their professional career: perfect a specialized skill, search for new paths in the industry, and network with their peers.

Featured Classes

Check out these Saturday and Sunday night classes.

Full Calendar

Sun November 24

Steak & Sauce

Class Snapshot

06:00PM-09:00PM

Level 1

Paul DiBari

$150

View Class

Sun November 24

The French Steakhouse

Good wines and simple but elegant fare are hallmarks of the French brasserie tradition, and steak is a favorite order. You’ll learn to prepare: oysters mignonette; frisée aux lardons; steak au poivre; pommes Anna and haricots verts aux champignons et noisettes.

Class Snapshot

06:00PM-09:00PM

Level 1

Gill Boyd

$150

View Class

Sun November 24

Steak & Sauce

Hearty hardly begins to describe the extravagant steak feast you'll be making in this class. Not only will you learn how to make the perfect filet mignon, skirt steak and more, but you'll also become versed in the art of rich sauces, like cognac cream, béarnaise and chimichurri. Your saucy menu includes: filet mignon au poivre with cognac cream sauce; onglet béarnaise (hanger steak with tarragon sauce) and skirt steak with olive chimichurri.

Class Snapshot

06:00PM-09:00PM

Level 1

Paul DiBari

$150

View Class

Sun November 24

The French Steakhouse

Class Snapshot

06:00PM-09:00PM

Level 1

Gill Boyd

$150

View Class

Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.

Brookfield Place at 225 Liberty Street,
New York, NY 10281 (800) 522-4610

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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*Accreditation information listed on this website applies to ICE's career programs ICE recreational programs are not accredited by the ACCSC. Further, ICE recreational programs are not licensed by the State of New York’s Bureau of Proprietary School Supervision and are intended for personal enrichment, not vocational training.

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