The Main Course - Summer 2017 - 16

16

SCHOOL OF
RECREATIONAL COOKING
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.

PROGRAM OVERVIEW
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.

Consecutive-Day 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 Staff
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
KitchenAid.

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.

Leftovers
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.

Clothing
We suggest you dress in loose, comfortable, casual clothing and
flat, comfortable shoes. You may not wear open-toed shoes or
sandals.

Recipes
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
above).
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
another person.

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
department.

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
include:

Prerequisites
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
Cooking 101.

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

PATH TRAIN

stops at
World Trade Center

E TRAIN

stops at
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
CONSUME ALCOHOL.

downtown stop at
Liberty Street

For more
information on how to get to ICE
General
Policies
at Brookfield Place, visit ice.edu/mcmaps

Online Registration

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

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WHATS
COOKIN?
GOOD GRIPS Stainless Steel Pro Cookware
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www.oxo.com * www.facebook.com/oxo * www.twitter.com/oxo

ice.edu/MainCourse


http://recreational.ice.edu http://www.cityharvest.org http://www.ice.edu/mcmaps http://www.oxo.com http://www.facebook.com/oxo http://www.twitter.com/oxo http://www.ice.edu/MainCourse

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