The Main Course - Summer 2017 - 12

12

SCHOOL OF PROFESSIONAL DEVELOPMENT
PROFESSIONAL DEMONSTRATIONS & LECTURES FOR
CAREER STUDENTS, ALUMNI & GENERAL PUBLIC

OPEN
TO THE
PUBLIC

Focused on cooking- and beverage-related elements of the food industry, these enrichment classes are free for alumni and students. Please register either in person with customer service, by email at classcredits@ice.edu, or by
phone at 212-847-0770. If leaving a voicemail, please identify yourself as a general public attendee, or as a student or alumni, then state your student ID number and the name and date of the class for which you wish to sign up.
The general public is warmly encouraged to attend. Sign up today, as seats are limited! Please check in with customer service before entering the demonstration or lecture.

ACC ADVANCED CULINARY CENTER
at ICE AT ICE
The Advanced Culinary Center at ICE offers continuing education courses for professionals looking
to grow their skills, knowledge, and experiences within diverse culinary arts disciplines. Co-chaired
by ICE Chefs David Waltuck and Robert Ramsey, the ACC offers a variety of courses taught by acclaimed chefs and artisans at the forefront of their respective fields. In ACC classes, you will develop
new skills, learn innovative techniques, and work with world-renowned culinary artists, all in a setting designed to help the working professional excel. Many new classes are coming soon!

ACC: Tools & Techniques of Tandoori Cooking
Sunday, June 4, 1-5pm
$175 F 1 session
Join Chef Michael Brockman, the corporate chef of Wood Stone ovens, for an afternoon of
cooking techniques focused around the tandoor oven in ICE's Advanced Culinary Lab. Many
Western chefs haven't yet had the opportunity to work with this cylindrical clay oven in person.
With Chef Michael Brockman, we'll discover the tricks and tools needed for successful cooking
using this versatile tool-which works entirely differently from the conventional or
convection oven you probably use on a daily basis. With its open flame on the inside,
one-foot-thick walls, vented top, and temperatures reaching up to 900 degrees fahrenheit, this
is a whole different approach to roasting! We'll start with traditional Indian dishes, then build
and expand into all types of cuisines as we explore the endless possibilities of tandoori cooking.

Beak-to-Tail Cooking
with Chef Anita Lo
Wednesday, June 28, 1-5pm
$250 F 1 session
Join one of NYC's most celebrated chefs, Anita Lo of Annisa, as she leads a hands-on cooking
class featuring one of her favorite ingredients-duck. In this class, you will learn Anita's most
revered duck recipes, utilizing all parts of the bird. Afterward, students will break into groups
and work together to execute their versions of her dishes under Anita's guidance.

FIRST FRIDAYS AT ICE
Join ICE for the first annual First Fridays at ICE series! Each evening will begin with a drink tasting
session by one of NYC's finest mixologists, sommeliers, or brewers. It will be followed by two
culinary demonstrations, with tastings, performed by premiere New York City chefs and pastry
chefs. Start your weekend deliciously-you'll learn new recipes and have the opportunity to hang
out with NYC's top tastemakers! First Fridays at ICE are free for current career students and alumni;
general public, $30.

A Cinco de Mayo Celebration!
Friday, May 5, 6-8pm
$30 F 1 session
Featuring food and drink
by Michelin-starred and
Food Network Iron Chef,
Marc Forgione; Gramercy
Tavern and Untitled at The
Whitney Pastry Chef, Miro
Uskokovic; and El Buho
Mezcal Founder, John
Henry.

A Midsummer Night's Cuisine
Friday, June 2, 6-8pm
$30 F 1 session
Featuring food and drink by: ICE Chef
Michael Garrett; Author and Pastry Chef of
Cookshop, Stephen Collucci; and American
Importer of La Birra di Meni, Ryan Zenga.

Handcrafted,
From Brooklyn with Love

Baker of Runner & Stone, Peter Endriss;
Owner and Craft Distiller of Tokki Soju, Bran
Hill; and Partner and Craft Distiller of Tokki
Soju, Doug Park.

Mad for Mangalitsa
Friday, August 4, 6-8pm
$30 F 1 session
Featuring food and drink by: Chef of Vic's,
Hillary Sterling; ICE Pastry Chef Chad
Pagano; and Founder and President of
Mangalitsa by Møsefund, Chris Andersen.

One's Trash, Another's
Treasure: Recipes to Reduce
Waste
Friday, September 1, 6-8pm
$30 F 1 session
Featuring food and drink by: North End Grill
Chef Eric Korsh; Vaucluse Pastry Chef Shuna
Lydon; and Vice President of Toast Ale NYC,
Madeline Holtzman.

Classes in MODERNIST CUISINE
with James Briscione
Modern Cooking
and Plating Workshop
Mon-Tue, July 24-25, 10am-2:30pm
$650 F 2 sessions
This class will focus on plating techniques and
strategies to create visually stunning dishes,
using special equipment from Cedarlane
Culinary. ICE Director of Culinary
Development James Briscione will cover a
variety of modern cooking methods, including
sous vide, pressure cooker, dehydration, and
hydrocolloids. We'll cover:
3 The essential tools for crafting modern
plates
3 Theory to plate construction, including how
to craft texture and color
3 Advanced cooking techniques, using
sous vide, pressure cookers, and siphons
3 Modern serviceware from ICE partner Front
of the House
In addition to learning how cook and craft the
perfect dish, you'll have the opportunity to use
our in-kitchen photo studio to capture your art
on the plate.

Introduction to
Sous Vide Cooking
Tuesday, June 6, 6-10pm
$60 students/alumni F $125 general public
In this half demo, half hands-on class, ICE
Director of Culinary Development James
Briscione will give you a general introduction
to the uses of sous vide and low-temperature
cooking applications. He will cover concepts
such as food safety in sous vide and lowtemperature cooking, and uses of sous vide for
storage and cooking. Dishes prepared will
include Eggs and Risotto; Ribeye Steak; 48Hour Short Ribs; Chicken Breasts; Vegetables;
Salmon; and Poached Pears.

Advanced Sous Vide Cooking
Tuesday, June 20, 6-10pm
$60 students/alumni F $125 general public
Step into the kitchen of any of the nation's top
restaurants, and you're likely to find something
being cooked en sous vide. Learn how to bring
this exciting, intense method home with Chef
James Briscione as your guide. An expert in
sous vide cooking, Chef James trained in
Venice with Italian masters. He will take you
through all the ins and outs of this precise
cooking method, and you'll soon understand
how to get flavors and textures out of your food
that you never thought possible! Foods
prepared will include: Sous Vide Duck; Kimchi
Pickles; Octopus; Smoked Potato; and Chicken
Two Ways.

Introduction to Hydrocolloids

Director of Creative Development, Chef James
Briscione, will demonstrate exactly how
xanthan gum, carrageenan, and agar agar can
be used in a professional kitchen, and how they
can be applied to a myriad of techniques. You
will learn the proper ways to work with these
ingredients by making "caviar" pearls, liquidfilled spheres, and other transformative foods.
Don't miss this unique class!

Advanced Hydrocolloids
Monday, July 17, 6-10pm
$60 students/alumni F $125 general public
Take your knowledge and abilities with
hydrocolloids to the next level. You'll learn
advanced techniques with some of the same
hydrocolloids covered in Introduction to
Hydrocolloids, plus new ones including gellan,
locus bean gum, and methylcellulose. Dishes
prepared will include: Liquid "Noodles"; Clear
Sheets and Wrappers; Flexible Gels; and Eggless
Meringues.

Flavor Pairing Workshop
Monday, September 11, 6-10pm
$60 students/alumni F $125 general public
Why do some ingredients go together while
others clash? What makes a good pairing? It's
impossible to create a plate of food without
considering how all the component flavors will
work together. Innovative and creative chefs
are always seeking out new and surprising
flavor combinations, but blind guessing can be
tedious and time-consuming. With modern
advances in food science, we can now isolate
the building blocks of flavor and aroma-
leading to some surprisingly delicious modern
pairings. Chef James Briscione will walk you
through flavor-pairing theory in this unique
interactive workshop, giving you the knowledge
to unleash your creativity in brand-new, modern
ways.

Tools and Dishes of Modern
Cuisine: Vegetable Cookery
Monday, September 18, 6-10pm
$60 students/alumni F $125 general public
Realizing that there are only so many ways a
chef can cook a piece of meat or fish, modern
chefs are increasingly displaying their skill and
creativity through vegetable-centric dishes.
Chef James Briscione will help you navigate the
tools and techniques of today's modern
kitchen, and their application in vegetable
cookery. Learn how to coax essential flavors out
of ordinary and exotic vegetables, and how to
rethink the center of your plate. Using sous vide
cooking, whipping canisters, and a variety of
modern techniques, Chef James will
demonstrate how the varied colors, flavors, and
textures of vegetables can make a well-rounded,
vegetable-based dish a thing of beauty.

Monday, July 10, 6-10pm
$60 students/alumni F $125 general public
Unlock the mysteries and uses of
hydrocolloids-ingredients that transform
texture by altering viscosity and density. ICE's

Friday, July 7, 6-8pm
$30 F 1 session
Featuring food and drink by: Norman Chef
Andrew Whitcomb; Co-owner and Head

FOUR-STAR AMERICAN CUISINE with David Waltuck
Fusion, Not Confusion: Asian
Ingredients in a French Kitchen

Bistronomy:
The French Bistro Today

Classic Seafood Dishes of
Chanterelle

Offal: Cooking from
Nose to Tail

Saturday, June 17, 6-10pm
$60 students/alumni F $125 general public
While David Waltuck's cooking is firmly
grounded in the French classics, he has always
had a deep interest in Asian cuisine, especially
Chinese. Over the years, he has incorporated
Asian ingredients and flavors in his cooking.
Chef David will show you how to meld these
cuisines while understanding and respecting
their histories and traditions.

Monday, July 31, 6-10pm
$60 students/alumni F $125 general public
Though best known for his haute four-star
Tribeca restaurant, Chanterelle, David Waltuck
has also explored a more casual style at his
other ventures, Le Zinc and elan. In this class,
David will teach the new high/low-style
"Bistronomy," which modernizes bistro classics
and seeks to elevate casual dining to the highest
level.

Tuesday, August 22, 1-5pm
$60 students/alumni F $125 general public
David Waltuck, chef-owner of the celebrated
Tribeca restaurant Chanterelle, teaches some of
the innovative seafood dishes he developed
over 30 years in his "New York Times"
four-star-rated kitchen. You'll be learning and
dining on his signature Seafood Sausage;
Oysters with Sauerkraut and Caviar; Seared
Scallops with Duck Fat; and Grilled Spanish
Mackerel with Clam Dashi Risotto, among
others.

Thursday, September 21, 1-5pm
$60 students/alumni F $125 general public
Nose-to-tail eating may be the latest trend, but
at David Waltuck's trailblazing Tribeca
restaurant, Chanterelle, offal was often on the
menu. Chef David will teach you to prepare
such dishes as: Calf's Brains with Sauternes,
Ginger, and Mustard; Sweetbreads with
Caramelized Leeks and Orange; and Tripe with
Chiles and Chinese Black Beans, among others.

ice.edu/Professional


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Table of Contents for the Digital Edition of The Main Course - Summer 2017

Table of Contents
Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Culinary Management Program
Hospitality Management Program
Alumni News
Bread Baking
Cake Decorating; School News
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Classes in Food Media
Professional Development
Alumni & Student Profiles
Program Overview
Basics; Knife Skills
Techniques of Cooking
American; Meat & Steakhouse
Sauces
Fish & Seafood
Surf & Turf; ICE on Location
Italian; French
ICE Pro Series
Asian; Latin
The Essential Cuisines
Foreign Flavors; Local & Seasonal
Entertaining
Healthful & Vegetarian; Gluten-Free
International Trips
Couples’ Cooking
Family & Teen
Techniques of Pastry & Baking
Cake Decorating; Pastry & Baking
Cake Baking & Decorating
Chocolate; Bread
Gluten-Free Baking
Private Cooking Parties
Wine
Cocktails, Spirits & Beer; Mixology
Calendar
Walking Tours
The Main Course - Summer 2017 - Cover1
The Main Course - Summer 2017 - Table of Contents
The Main Course - Summer 2017 - 3
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Frequently Asked Questions
The Main Course - Summer 2017 - Culinary Arts Program
The Main Course - Summer 2017 - Pastry & Baking Arts Program
The Main Course - Summer 2017 - Culinary Management Program
The Main Course - Summer 2017 - Alumni News
The Main Course - Summer 2017 - Bread Baking
The Main Course - Summer 2017 - Cake Decorating; School News
The Main Course - Summer 2017 - Demonstrations; First Fridays
The Main Course - Summer 2017 - Classes with Michael Laiskonis
The Main Course - Summer 2017 - Professional Development
The Main Course - Summer 2017 - Alumni & Student Profiles
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Basics; Knife Skills
The Main Course - Summer 2017 - Techniques of Cooking
The Main Course - Summer 2017 - 19
The Main Course - Summer 2017 - American; Meat & Steakhouse
The Main Course - Summer 2017 - Sauces
The Main Course - Summer 2017 - Fish & Seafood
The Main Course - Summer 2017 - Surf & Turf; ICE on Location
The Main Course - Summer 2017 - Italian; French
The Main Course - Summer 2017 - ICE Pro Series
The Main Course - Summer 2017 - Asian; Latin
The Main Course - Summer 2017 - The Essential Cuisines
The Main Course - Summer 2017 - Foreign Flavors; Local & Seasonal
The Main Course - Summer 2017 - Entertaining
The Main Course - Summer 2017 - Healthful & Vegetarian; Gluten-Free
The Main Course - Summer 2017 - International Trips
The Main Course - Summer 2017 - Couples’ Cooking
The Main Course - Summer 2017 - Family & Teen
The Main Course - Summer 2017 - Techniques of Pastry & Baking
The Main Course - Summer 2017 - Cake Decorating; Pastry & Baking
The Main Course - Summer 2017 - Cake Baking & Decorating
The Main Course - Summer 2017 - Chocolate; Bread
The Main Course - Summer 2017 - Gluten-Free Baking
The Main Course - Summer 2017 - Private Cooking Parties
The Main Course - Summer 2017 - Wine
The Main Course - Summer 2017 - Cocktails, Spirits & Beer; Mixology
The Main Course - Summer 2017 - Calendar
The Main Course - Summer 2017 - 43
The Main Course - Summer 2017 - Walking Tours
http://www.nxtbookMEDIA.com