The Main Course - Summer 2017 - 13

SCHOOL OF PROFESSIONAL DEVELOPMENT

CAPS CENTER FOR
at ICE ADVANCED PASTRY STUDIES
Carved Cake: Ballerina Pig
with Karen Portaleo
Fri-Sun, June 2-4, 8am-4pm
$750 F 3 sessions
This year, ICE welcomes back Karen Portaleo. Karen is a cake and
chocolate artist creating fantastical cakes at Highland Bakery in
Atlanta, Georgia. She has appeared on numerous television shows,
and her work has been featured in various publications and
websites worldwide. She grew up in a family of pastry chefs, and
combines a background in art, prop and set design, and clay
sculpture. In this fun class, students will learn structure and
armature making, making modeling chocolate, sculpting with
modeling chocolate, creating clothing with fondant, painting on
chocolate, painting on fondant, and more!

Entremets and Petits Gateaux
Buffet with Diego Lozano
Mon-Tue, August 7-8, 8am-4pm
$495 F 2 sessions
Chef Diego Lozano is a Brazilian pastry chef who will come to ICE
to teach an entremets and petits gateaux buffet class. Chef Diego is
one of the most talented and award-winning pastry chefs and

CLASSES WITH

chocolatiers in Brazil. He is the owner of Escola de Confeitaria in
Sao Paolo, a TV personality, and host of "O Confeiteiro." He has
competed internationally, winning first place in the Brazilian
Chocolate Master competition and twice placing as a finalist in the
World Chocolate Masters. Chef Diego will share his favorite
Brazilian-inspired recipes in this CAPS class. His pastry philosophy
is to create through shapes and colors, daring flavors, and
innovative textures, creating desserts reflective of the diversity of
Brazil's plurality. He will share techniques, recipes, and flavors that
you can translate to your own pastry work.

Dough Figurines of Mimicafe Union
with Sachiko Windbiel
Sat-Sun, October 28-29, 8 am-4pm
$495 F 2 sessions
Sachiko Windbiel is pleased to present this special two-day
workshop at ICE. Participants will be guided in all aspects of
creating this enchanting fondant wedding bride, standing at 12
inches tall. The instruction will include the following: construction
of the interior structure; flowing gown detail; flower blooms and
application; bodice detail; hair styling; and, of course, Sachiko's
signature charming faces. Sachiko Windbiel of mimicafe Union has
been creating fondant figures, as well as teaching the craft from her

13

15%
Discount

for ICE Career
Program alumni!

base in New York City, since 2010. Her figures are whimsical as well
as realistic. In the past five years, Sachiko has conducted workshops
in various international locations, enjoying being able to connect
with workshop participants from all over the world.

Sugar Showpieces
with Stephane Treand, MOF
September 23-25, 8 am-4 pm
$750 F 3 sessions
ICE is pleased to welcome back Chef Stephane Treand this year to
teach a hands on sugar showpiece class, including air brushing,
casting, pulled ribbon and pulled sugar flowers. Chef Treand is a
Meilleur Ouvrier de France (MOF, "Best Craftsman in France," and
has worked in the United States since 2005. He has been the
executive pastry chef at The Four Season and St. Regis hotels in
California, coached the bronze-winning USA Team at the
International Pastry Competition in Tokyo, and been named one of
Dessert Professional's "Ten Best Pastry Chefs" in America in 2007
and 2008. One of his recent projects was to open his own school in
California, Art of Pastry Academy. Chef Treand will share his worldlevel expertise with class participants, and help them practice the
beautiful art of sugar work, and help improve your air brushing
skills.

CHEF MICHAEL LAISKONIS

Join award-winning chef Michael Laiskonis and ICE's first-ever Creative Director. Formerly the executive pastry chef at Le Bernardin, Laiskonis is well known for helping the restaurant
earn a coveted four stars from the "New York Times" and a rare three Michelin stars. One of the industry's most lauded chefs, he was named one of America's Top Ten Pastry Chefs
by "Pastry Art & Design" in both 2002 and 2003 and was "Bon Appétit's" Pastry Chef of the Year in 2004. In 2007 Laiskonis was honored as Outstanding Pastry Chef by the James
Beard Foundation. In his role at ICE, Laiskonis directs projects in curriculum development and research, as well as teaching and mentoring students and faculty. With access to
ICE's cutting-edge culinary lab and staff, Laiskonis brings his incredible knowledge, innovation, and unique creativity to all students.

Composition and Structure:
The Humble Complexity of Milk
Wednesday, June 7, 10am-2pm
$60 students/alumni F $125 general public
Milk and its constituent dairy products are among the most widely
used products in both the sweet and savory kitchen. In this class,
students will see this simple yet complex ingredient broken down
into its most basic components in order to better understand how
they behave when applied to any number of cooking methods.
Demonstrated recipes and methods will include: Cultured Butter;
Fresh Ricotta; Ice Cream; Custards; and Mousses.

An Introduction to Ice Cream
and Sorbet Technology
Thursday, May 18, 6-10pm
$60 students/alumni F $125 general public
Whether enjoyed alone or as vital components in modern plated
desserts, ice creams and sorbets present more than meets the eye.
By looking deeper at their structures-complex solutions,
suspensions, or emulsions-pastry chefs continue to refine
formulas, techniques, and ingredients to create ever more flavorful

results. In this class, students will be exposed to basic frozen
dessert theory, and will prepare a range of examples, from classic
vanilla and chocolate ice creams to more exotic preparations,
including Brown Butter Ice Cream; Rose Sorbet; and static frozen
items.

A Hydrocolloids Primer
Monday, June 19, 6-10:30pm
$60 students/alumni F $125 general public
In this extended class, students will gain exposure to a range of
common hydrocolloids-gelatin, agar agar, pectin, gellan, alginate,
and methylcellulose-and basic applications that can be employed
in both savory and sweet components. General topics will include
basic ratio formulation, hydration, and synergies of two or more
thickening agents. Recipes will include: Beet Meringues; BoneMarrow Pearls; Parmesan Noodles; Edible Wrappers; Pear
Spheres; and Parsnip Crème Brulée.

Baking and Pastry Technology
Monday, September 25, 6-10:30pm
$60 students/alumni F $125 general public
Each ingredient we incorporate into basic batters and complex

doughs supplies its own unique composition and function. In this
class, students will become acquainted with the inner workings of
baking and pastry staples, from cereals, grains, and sweeteners to
eggs, dairy products, and leaveners. We'll work through a range of
preparations, including Breads, Cakes, Laminated Doughs, and
Cookies.

Composition and Structure:
A Scientific Approach to Cooking
Friday, July 14, 10am-4pm
$60 students/alumni F $125 general public
Only with a basic understanding of the composition and structure
of everyday ingredients can thoughtful chefs cook with a reliable
confidence. In this extended class, students will explore a practical
materials science approach to a number of fundamental culinary
preparations, in order to gain insight into the chemistry and
physics at play in the kitchen. Concepts covered will include
emulsions and foams, proteins and starches, and caramelization
and the Maillard reaction. Recipe exercises incorporating these
processes will include: Vanilla Ice Cream Profiteroles; Passion
Fruit Meringue Tarts; Salted Caramel Bonbons; and Soft Pretzels.

IN THE CHOCOLATE LAB
Artisanal Chocolate Workshop

Craft Chocolate Camp

Chocolate 101: A Bean-to-Bar Experience

Michael Laiskonis
Mon-Tue, May 15-16, 10am-4pm
$400 F 2 sessions
Explore ICE's Bean-to-Bar Chocolate Lab in this two-day chocolate
experience. In this workshop, open to pastry and culinary
professionals, ICE Creative Director Michael Laiskonis will be
offering an exclusive hands-on look at the bean-to-bar
chocolate-making process. Attendees will roast, winnow, grind,
formulate, and refine artisan-quality couverture, creating a one-ofkind batch from start to finish. Additional discussion will include
tempering, molding, and further applications of the finished
chocolate. In this workshop, you will cover:

Mon-Thu, August 21-24, 10am-2pm
$1,250 F 4 sessions
This intensive four-day study offers hands-on experience as we
explore, in depth, the numerous variables involved in each step of
the chocolate-making process. In this workshop, open to pastry and
culinary professionals, ICE Creative Director Michael Laiskonis
will guide students through the underlying art and science of
chocolate. Attendees will roast, winnow, grind, formulate, and
refine multiple batches of artisan-quality couverture. Special
attention will be given to the science of tempering and molding
finished bars. Building upon our popular two-day workshop, you
will cover:
3 A historical overview of chocolate and current industry
trends
3 Sorting and analysis of cocoa beans according to genetics
and origin
3 Roasting, winnowing, and grinding, along with various
equipment options
3 Refining processes for dark, milk, and white chocolate
products
3 Cocoa-butter pressing
3 Multiple tempering processes, and molding of finished
chocolate
3 Comparative identification and sensory analysis of
chocolate products
3 Batches of dark, milk, and white chocolate will be made.

Wednesday, June 28, 6-10pm
$195 F 1 session
Let James Beard Award-winning Pastry Chef Michael Laiskonis
give you a complete, one-of-a-kind introduction and overview of
the bean-to-bar chocolate-making process. In this lecture/
demonstration class, he will start with a discussion of chocolate
production, broadly covering agricultural aspects, post-harvest
treatment, and a preview of the processing steps covered during the
session. Students will observe each stage of production, from
roasting of the cocoa beans, winnowing, and grinding the
winnowed nibs into chocolate liquor, to refining, sifting, and final
production of finished bars. Chef Laiskonis will close with a short
guided tasting of several chocolates of varying origin and
formulation. Students will leave the class with samples of the
chocolate produced, plus an assortment of exclusive bars available
only at ICE.

3 An introduction to the world of craft chocolate
3 Cleaning and sorting of cocoa beans
3 Roasting, winnowing, and grinding
3 Refining process for single-origin dark chocolate
3 Tempering and molding of the finished chocolate
3 One batch of dark chocolate will be made.

Students will leave the class with samples of the chocolate
produced.

Students will leave the class with samples of the chocolates
produced.

Chocolate 102: Fundamental Techniques
Friday, August 18, 6-10pm
$195 F 1 session
Chocolate forms the backbone of many of our most beloved desserts
and confections, yet the complex techniques required for success
often elude most home cooks. Building upon our introductory
bean-to-bar class, students will further utilize our exclusive
house-made chocolate in finished preparations with a range of
origins and flavor profiles. In this demonstration and hands-on
class, students will be learn basic tempering, molding, and
decoration techniques, as well as finished confections and desserts
that best showcase craft chocolate's alluring properties. Recipes
covered in class will include Single-Origin Bonbons; Chocolate
Caramels; Spiced Hot Chocolate; and Chocolate Crémeux.

For more information, call 888.810.CHEF


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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
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