Latkes & Sufganiyot

Under the guidance of skilled ICE pastry chefs, you'll learn the art of tempering chocolate. You'll use these tempered chocolates as you practice essential methods for making various chocolate confections. You'll also learn a wide assortment of elegant and colorful chocolate-decorating techniques for your treats. Recipes include: chocolate English toffee; chocolate peanut butter cups; chocolate bark; chocolate bars and chocolate-dipped confections.

Knowing how to use knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time and makes the process harder --- and less safe --- than it should be. Simply put, good knives are the foundation of a well-equipped kitchen. This class remedies all these basic issues: You will learn how to slice, dice, chop, and much more in the safest and most efficient manner. This class will even guide you through the practice of keeping your knives sharp and handling them correctly.

Fermentation is an ancient culinary art praised for its environmental and health benefits, as well as the robust flavors that it yields. In this class, students make four jarred ferments (to take home) then apply the same ferments (created for in-class use) to make dishes they can replicate in their own kitchens. These dishes are Fermented Taqueria Vegetable Nachos; Fermented Pineapple Red Pepper Salsa; Fermented Tomatillo Serrano Goddess Dressing; and Fermented Mango Hibiscus Punch. Through theory and hands-on practice, students will discover fermentation flavor profiles and learn fermentation techniques and safety protocols. (Note: This class is vegan & gluten free.)

For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.