Phone Icon
search
Food Image

The French Bistro

Diamond IconLevel 1
;
Class Schedule
*Indicates multi-session class
The French Bistro
Course ID: 16171Duration: 3 HoursLessons: 1
Displaying 0 of 0 classes
Page 0 of 0
Class Schedule
The French Bistro
Course ID: 16171Duration: 3 HoursLessons: 1
Date & TimeCourse TitleInstructorLevelTuitionSeats 
items per page
No items to display
*Indicates multi-session class
Displaying 0 of 0 classes
Page 0 of 0
Mixology
Class Structure
What to Expect

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.

mixology
Class Structure
What to Expect

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.

;
Recommended for You
Recommended For You
Pasta 101

Learn to make fresh handmade pasta, as well as a variety of simple sauces. You will work in a small group in our state-of-the-art kitchens to create from scratch the following menu: fresh, handmade pasta dough; spicy puttanesca; easy and classic Alfredo.

Spanish Surf and Turf

While paella may be Spain's most well-known dish, the country has so much more to explore. It’s a culinary dream-spot for trying new flavors and combinations of ingredients. This class will help you discover new favorites, including stuffed piquillo peppers; pan con tomate; grilled shrimp with Romesco sauce; pork marinated in pomegranate and a watercress salad.

Contemporary Cuisine

Explore contemporary culinary techniques and modern dish components in this class led by ICE's Vice President of Culinary Operations, Barry Tonkinson. This class will feature seasonal dishes using contemporary tools and techniques used in the restaurant industry to highlight flavor, texture, color and mouthfeel. In this class you will make sous vide poached lobster tail, lovage emulsion and oil, lovage tuile, dashi beurre blanc and citrus powder, sous vide beef filet, roasted sunchoke, buttermilk gel, sunchoke crisp, buttermilk foam and beef madeira jus.

Techniques of Cake Decorating 1

This series covers all you need to know to create spectacular piped and hand-molded cake decorations. After completing the class, students will be able to design and create gorgeous cakes for friends and family. Courses in this series must be taken in sequence. Cake Decorating 1: Pastry bag and other decorating tool techniques; development of visual awareness and creativity in design; border design; decorative writing; pressure and control piping; chocolate molding; and making marzipan fruit.

;

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

Card image cap