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Techniques of Healthful Cooking Intensive

Explore a balanced approach to nutritious cooking in this hands-on intensive. Learn how to create flavorful, wholesome dishes using a variety of healthful ingredients while understanding key dietary principles. Discover techniques to cook mindfully without compromising taste or satisfaction.

  • Intermediate
  • Small class sizes
  • 18 and older
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  • Brookfield Place, New York, NY
  • 24 hours over 4 sessions

Express Checkout – $900


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  • Sun, Jan 03 at 10:00am - 4:00pm
  • Sun, Jan 10 at 10:00am - 4:00pm
  • Sun, Jan 17 at 10:00am - 4:00pm
  • Sun, Jan 24 at 10:00am - 4:00pm
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  • Tue, Jan 19 at 4:00pm - 10:00pm
  • Wed, Jan 20 at 4:00pm - 10:00pm
  • Thu, Jan 21 at 4:00pm - 10:00pm
  • Fri, Jan 22 at 4:00pm - 10:00pm
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Class Description

Description

What does "healthy cooking" mean, anyway? Plant-based? Macrobiotic? Low-salt? Gluten-free? Depending on whom you ask --- whether it be a nutritionist, a doctor, a chef or your mom - you will likely get different answers. While there is no single definition for what constitutes healthy eating, most people will agree that there are several key principles and dietary guidelines that will lead you toward a well-balanced diet.

In this intensive series, we will explore a sensible approach to cooking and eating, using a wholesome array of ingredients. You will learn which foods you should choose on a regular basis to keep your body running smoothly, as well as those you should try to limit and why.

Each day, you’ll get fully hands-on in our kitchens as you master a variety of dishes that demonstrate how you can cook healthfully, without sacrificing flavor.

Course Lessons

Lesson 1: Breakfast & Brunch

Chocolate chia breakfast bites; morning glory muffins; tofu scramble with lime cilantro mojo; rosemary and black pepper biscuits with mushroom gravy and crispy shiitake “bacon” and roasted broccoli gratin with crispy onions

Lesson 2: Quick & Healthy Snacks/Lunch

Warm arugula-barley salad with shaved beets and lemon citronette; whole wheat pita; muhammara (red pepper-walnut spread); greens and beans veggie burger sliders; vegan Caesar salad; Egyptian baba ghanoush with tahini drizzle and chopped herbs

Lesson 3: Power Bowls

Freekeh and quinoa; shiitake mushroom and onion fricassee; coconut ginger carrots; curried succotash; charred cauliflower with smoked paprika; root vegetable stir-fry with miso; multigrain turkey meatballs (vegan option - Black Bean) and hot & sour kabocha squash and amaranth soup

Lesson 4: Complete Meal

Herby fish kabobs on rosemary skewers ( vegan option - tofu); raw cauliflower couscous with Swiss chard, peppers and almonds; whole wheat penne with tempeh bolognese; poached salmon bundles with green goddess sauce; ginger, sea greens and carrot salad with goji berries and tempeh scallopini: Breakfast & Brunch with roasted vegetable risotto and kale pesto

School Notes:  

Important: If you have registered any guests without a first and last name when booking, please email [email protected] with all guest first and last names so that they can be cleared for security.

Please note that a valid ID is required for entry into ICE's building.

Upon arrival to 225 Liberty Street, proceed to the security desk on the 2nd floor located next to Hudson Eats to check in.

If this is your first time visiting ICE, you may want to leave yourself 30 minutes to find your way to our lobby at 225 Liberty Street.

We will begin checking guests in 15 minutes before the class start time. Please note that classes will enjoy the menu at the end of class. 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. Additionally, for those enrolled in a pastry or knife skills class, a meal is not planned so we recommend bringing a snack. Class menus subject to change.

Refund Policy

CANCELLATION/REFUND POLICY

To register for any class, payment in full is required at the time of registration. Two weeks withdrawal notice is required for a refund (excluding gift certificates); but please note a transaction fee will be deducted from the refund for each and every class seat registration that is canceled by the registrant/student based on the following scale: 

classes up to $125 will incur a $20 fee 

classes in the $126-$350 range will have a $30 fee

classes valued over $351 will incur a $50 fee.

When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the corresponding transaction fee will be deducted (see above).

Rescheduling a class still entails a cancellation and, therefore, a transaction fee will still be charged to customers.

There are no refunds or school credit issued when fewer than 48-hour notice from the class start date is given.

Students must attend the first class in a series. Students may make up missed classes in any Techniques series or Wine Essentials course without charge after attending the first lesson. Techniques make-up classes are available on a limited basis and must be arranged with ICE’s Guest Relations Manager. All make-up classes are subject to availability. Missed make-up classes cannot be rescheduled.

Gift certificates are not refundable, but may be transferred to another person.

Cancellation and Other Policies

The Institute of Culinary Education reserves the right to cancel any class that fails to attract sufficient enrollment. In case of cancellation, all students will be notified and a full refund will be given. Students traveling to ICE from outside the New York metropolitan area should confirm their class registration(s) before finalizing travel arrangements. In order to minimize class interruptions, ICE maintains the right to deny student registration and/or entrance if more than 10 minutes late.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.


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The Institute of Culinary Education

Since its founding in 1975, The Institute of Culinary Education has been a recognized leader in the field of culinary and hospitality education. With campuses in New York City and Los Angeles as well as comprehensive online training options, students can earn diplomas, degrees or certificates in a wide variety of disciplines. Having locations in two of America’s culinary capitals puts ICE at the heart of the industry. We play host to some of the great culinary thought leaders of our time and put students in a position to launch their careers in some of America’s best restaurants. ICE is committed to helping the next generation of culinary professionals find their culinary voice.

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