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Fermentation is an ancient art touted for its health benefits, reducing waste, and robust flavor profile. Its versatility is embraced by chef professionals worldwide to elevate their creations. Each student will make four jarred ferments to take home and the class will conclude with cooking simple dishes to instruct you on how to best put your ferments to use in your own kitchen. Learn and uncover techniques, distinct flavor profiles, safety measure protocols and dish applications as you make and enjoy: gochugaru toasted sesame kimchi; fermented seven spice mango onigiri; fermented green papaya salad with crushed peanuts; Korean banchan golden radish kimbap *this class is vegan and gluten free
One 4 Hour Lesson
Level 2
$175
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 can't get enough of the wonderful steaks, salads, and sides at Gotham's top eateries, join us for this follow-up to one of our most popular classes, The Great New York Steakhouse. In this iteration, we expand upon the classic dishes served at the most celebrated chophouses in this gastronomic city. On your menu: clams casino; wedge salad; filet mignon au poivre with cognac cream sauce; hand-cut fries and grilled asparagus.
This class is for the Italian food enthusiast! ICE Boot Camps give you the opportunity to learn how to cook and bake like the pros. This four-day Boot Camp focuses on the class cooking techniques and regional cuisines of Italy. On day one, we will tour Northwest Italy with a focus on fresh pastas. You will learn classic pasta dough techniques; how to extrude pasta and shape gnocchi and ravioli. On day two, we will cover the five courses of the Italian meal (antipasti, primi, secundo de pesce, secundo de carne, contorni) and explore the cuisine of Northeastern Italy. On day three, our main focus will be the the four pastas of Rome (carbonara, cacio e pepe, alla gricia and amatricana) while we also cover the regional cuisine of central Italy. On our final day, we will head to southern Italy and explore classic dishes like pesce all acqua pazza and fritti di melanzane as well as learn how to make fresh mozzarella.
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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