Students will learn how to make cupcakes. We provide the equipment, ingredients and know how—you provide yourself and your friends. Great for birthday parties and showers! Our classes are casual—from the baking enthusiast who wants to be a part of every step to the friend who’d rather assist (and taste) and meant to be fun and instructiv
Whether you like your pizza with a thick or a thin crust, with tons of sauce or no tomato at all, this class will give you a repertoire that includes just about everyone’s favorite. You’ll start by learning to make doughs for both thick - and thin-crusted pizzas, and while the doughs are rising, prepare various toppings. You’ll learn proper b
Students will learn the secret behind a flavorful pizza dough and how a home baker create a crispy crust in a conventional oven. The first part of class will be hands-on in the bakery where students will mix their own pizza dough by hand and craft their own personal artisan pizzas.
Once the pizzas have finished in the ovens, students will sit dow
Tea is not just for drinking anymore. Innovative chefs like Olivia are using tea to boost the flavor and antioxidant value of many savory and sweet dishes. Tonight, you'll excite your palate and stimulate your appetite by using tea as a stovetop smoker, in infusions, as a probiotic, and even baking loose tea leaves right into a dessert. Whether smo
Students will learn the basics of pizza making, the differences between Neapolitan pizza and it’s contemporaries, a basic dough recipe and the importance of topping selection. Neapolitan pizza isn’t like New York, Chicago or corner pizzeria pie; it represents a respect for the ingredients and a passion for eating. In this class, we pay homage t
Students will learn how to make cupcakes. We provide the equipment, ingredients and know how—you provide yourself and your friends. Great for birthday parties and showers! Our classes are casual—from the baking enthusiast who wants to be a part of every step to the friend who’d rather assist (and taste) and meant to be fun and instructive, no
This class will give you a real hands-on session in cooking and baking macaron. You will learn about the theory of the macaron and spend around 3 hours preparing and baking. Everyone will also enjoy a free macaron tasting!
Are you tired of the "same old same old" when it comes to cupcakes? In this class created by ICE's Director of Baking Programs Nick Malgieri and led by an ICE pastry chef-instructor, you will learn both classics and new twists on cupcakes that taste great and are NEVER dry and easy flourishes for finishing and decorating with a variety of delicious
Join Sarah Sproule of Urban Sproule, New York City’s first and only rooftop salt farm, and Steve Dustin, Executive Chef at Monument Lane.Guests will enjoy an exclusive tour of the rooftop farm, accompanied by cocktails showcasing fresh herbs from the farm's greenhouse, and a tasting of fine rooftop-produced raw sea salts. A seated dinner will fol
The lush and green Pacific Northwest is famous for its wild salmons, oysters, and beers, but that's just the tip of the gastronomic iceberg. Its forests are home to game and berries that turn up in countless recipes. Planks of cedar become grilling beds for fish, meat, and vegetables, imparting them with the unmistakable flavor of the Northwest. Y
Here you'll learn about time management, mise en place, and get hands-on with fascinating culinary techniques. Small is big news these days. Chef Richard has sized these globally-themed finger foods just right for your next cocktail party. Making these hors d'oeuvres is almost as much fun as eating them.Watercress, Avocado and Pickled Ginger S
Join our class to learn the secrets and tricks behind making a killer, one-of-a-kind crust and then delve into the history behind some of the most popular pies at the top of Gotham’s list. You’ll also pick up a new bonus skills as we pair our pizza with a perfect caprese platter drizzled with a balsamic reduction made by your own hands. Peak yo
In this three-hour hands-on class, students will understand the use of yeasted starters in bread-making and further explore the wonderful art and science of fermentation. The perfect follow-up to our Bread Baking Basics Class Part II delves deeper into the subject of making artisan bread. You will have the opportunity to sharpen your shaping
Whether spread on fresh out-of-the-oven rolls or melted into a piping hot, baked potatoes-a little pat of butter is pure pleasure. But this churned cream's starring role shouldn't be limited to a topper. In this class, butter is as it should be, front and center. You'll learn the versatility of butter in techniques such as poaching and how to creat
The Basque Country, the region in northwestern Spain that borders France, has long been visited by gastronomes from around the world, but perhaps never more than in recent years. Cities like Bilbao and San Sebastian are home to the most experimental and the most traditional of Spanish chefs, who equally dazzle with preparations that highlight the i
Understanding the science of what makes a pie crust flaky and tender can be the difference between an amazing crust and a disaster. In this class, we will learn how to make the perfect crust and demystify the science of pie. Each student will make an incredible flaky & tender Double-Crusted Apple Pie. At 6:45 we will be ready to greet you with
Ever look closely at an orchid? Orchids are strangely exotic (all those veins!), wildly varied (all those colors and shapes!), and very satisfying to make. We show you how. You’ll leave with a bouquet of orchids ripe for a fresh cake or a box of chocolates.
The food of the Philippine Islands reflects Malay, Chinese and Spanish influences. Led by Chef-Instructor Regina Aragon Espino, who grew up in the Philippines, discover the basics of this rich cuisine by making: Adobo (chicken and pork slow-cooked in vinegar); Pancit Guisado (stir-fried noodles with vegetables); Kare-Kare (oxtail in peanut stew);L
Of all the steakhouses found throughout the United States, a rare few have become famous for dishes that are instantly recognizable as theirs. From sides to the meat itself to decadent desserts, these signature dishes are why we visit those steakhouses and no other. In this class, take a whirlwind tour of some favorites, going from New York to Los