The Main Course - Summer 2017 - 16
In addition to our highly regarded career programs, the Institute of Culinary Education runs the largest hands-on recreational cooking,
baking, and wine education program in the world. In no other school or city will you find the depth and breadth of class concepts and
schedule options that we have at ICE.
Our classes are geared toward adults of all ages. Some class
concepts are basic and broad, while others are inherently
advanced and esoteric. But in all cases, our signature approach,
since 1975, has been to run intimate, hands-on, full-participation,
1.5- to 5-hour classes. Maximum enrollment in hands-on classes
ranges from 10 to 16 students. (The exact number depends on the
kitchen/room assignment and the course material being taught.)
No one leaves these classes hungry.
For purposes of organization, our School of Recreational Cooking,
as reflected in the following pages, is divided into three sections:
Cooking Courses, Pastry & Baking Courses, and Wine, Beer &
Spirits Courses. Cooking and Pastry & Baking Courses are each
further divided into Techniques Courses and Specialty Courses.
Techniques courses include three to five classes and teach
fundamental cooking skills that can be applied to a range of foods
and recipes, from fish to fruit. Specialty Courses are generally one
to three session classes that focus on a particular country, region,
ingredient, or style of cooking or baking.
Typical Class Structure
You will work in teams and each team will be assigned a portion
of the menu. As a general rule, classes last 4 to 5 hours and run
from 10am to 2pm or 3pm; or 6pm to 10pm or 11pm (we have a
few earlier and later starts). Typically, a class consists of three
segments: a brief lecture, cooking, and eating. At the end of class,
participants gather to enjoy the food they have prepared. Wine
is served with meals in most classes.
Please note that many of our Techniques courses are offered on
consecutive days. This means that rather than meeting once a
week for three to five weeks, they meet for three to five days in a
row, making them convenient and viable for students who live
outside the New York City area.
Our chef-instructors come from a wide variety of culinary
backgrounds and bring all of those experiences to the classroom.
We offer classes with well-known chefs from successful
restaurants, and with cookbook authors, as well as with our staff
of expert chef-instructors, many of whom also teach in ICE's
professional program. One or more assistants are assigned to
each class to aid the chef-instructor.
career kitchens, Jade and Southbend ranges and Blodgett ovens.
Most of our kitchen tools are OXO. Stand mixers are from
Kids & Teens
Recreational classes are intended for adults 18 and older, but we
do offer some classes for kids and teens in various age groups; see
page 39 for listings. Please read class information carefully in
order to judge whether your child falls into the appropriate age
range. Parent-and-child classes are identified as such.
If there are leftovers after the class meal, they may be taken home.
Unused ingredients are not to be taken home. Any remaining
food is donated to City Harvest, a non-profit agency that
distributes food to shelters, soup kitchens, and other venues
where food and charity are needed. For more information on City
Harvest, go to cityharvest.org.
We suggest you dress in loose, comfortable, casual clothing and
flat, comfortable shoes. You may not wear open-toed shoes or
Recipes and instructions are provided for class use and are meant
to be taken home.
Equipment & Kitchen Tools
In our recreational kitchens, you will find BlueStar ranges; in our
Payment, Refund & Make-Up Policies
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, and classes valued over $351
will incur a $50 fee. When a class is dropped three to 13 days
prior to the start date, only school class credit will be issued,
and the corresponding transaction fee will be deducted (see
Rescheduling a class still entails a cancellation, therefore, a
transaction fee will still be charged to customers.
There are no refunds or school credits issued when fewer
than 48 hours notice from the class start date is given.
Cellular phones must be placed on their "vibrate" function at all
times while class is in session. While we request that you do not
talk on your phone, you may do so if necessary in the hallway,
outside of your classroom or kitchen.
Students must attend the first class in a series. Students may
make up missed classes after first class is attended 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
Customer Service Manager. All make-up classes are subject to
availability. Missed make-up classes cannot be rescheduled.
Policy on Photography & Taping
Gift certificates are not refundable, but may be transferred to
Cellular Phone Policy
You are welcome to take photographs and/or digitally record
select, limited portions of your class, provided such reproductions
are for your personal use and enjoyment, and do not disrupt the
flow of the class, other students, or your chef-instructor.
Photography and digital reproductions that are intended for
commercial use, reproduction, and/or distribution are strictly
prohibited, without prior consent by ICE's marketing
Directions to Brookfield Place
225 Liberty Street * 3rd Floor
ICE is located at Brookfield Place, 225 Liberty Street. The school
is highly accessible by public transportation. Some options
Most of the courses in our recreational division do not have
prerequisites. Where that is not the case, the prerequisite course
is indicated. If you are new to cooking, we highly recommend
starting with Knife Skills I, Techniques of Fine Cooking 1, or
To register online visit recreational.ice.edu.
2 or 3 TRAIN * J or Z TRAIN
A or C TRAIN * 4 or 5 TRAIN
stops at Fulton Street Transit Center
World Trade Center
World Trade Center
M9 & M20 BUSES
Cancellation & 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 the studnet is
more than 10 minutes late.
Alcoholic Beverage Policy
Alcoholic beverages may be made available for consumption in
certain classes. No outside alcohol can be brought into
recreational classes. Class participants may be asked to present
identification to prove that they are of legal New York State
drinking age and will be held responsible for limiting their
consumption of alcohol to safe amounts. PREGNANT
WOMEN, PEOPLE WHO WILL BE DRIVING, AND
PEOPLE ON CERTAIN MEDICATIONS SHOULD NOT
downtown stop at
information on how to get to ICE
at Brookfield Place, visit ice.edu/mcmaps
All classes (with the exception of Kids & Family classes)
are for adults 18 and over. All wine and beverage classes
are for ages 21 and over.
BRANDS WE USE AT ICE
GOOD GRIPS Stainless Steel Pro Cookware
www.oxo.com * www.facebook.com/oxo * www.twitter.com/oxo