The Main Course - Summer 2017 - 37



Spectacular Easy Breads
Nick Malgieri
Friday, June 16, 6-10:30pm
$115 F 1 session

Classic Candies at Home
Michael Laiskonis
Thursday, July 27, 6-10:30pm
$125 F 1 session

Candy is cool again, thanks to a revival of
artisan confectioners, whose creations
manifest both a nod toward our nostalgic
favorites and an insistence on quality
ingredients. In this class, students will learn
some of the secrets of chocolate and sugar
cooking, as well as the underlying science that
will help to demystify our favorite sweets. This
demonstration-based class will feature recipes
including: Soft Caramel; Nougat; Marshmallow;
and Gianduja.

Chocolate Chip Cookies
Cara Tannenbaum
Friday, June 16, 6-10pm
$115 F 1 session
The goal? To fulfill every baker's
desire to make the perfect
chocolate chip cookie. What are
the characteristics of your favorite
chocolate chip cookie? Do you
prefer them soft or crisp? Made
ahead or eaten warm from the
oven? With a variety of ingredients, with mix-ins, or as simple as
they get? Led by Chef Cara
Tannenbaum, you will utilize a variety of baking
techniques and ingredients to create the best of
the best chocolate chip cookies, including Classic
"Toll House" Chocolate Chip; Oatmeal Chocolate
Chip with Pecans; Apricot Pistachio White
Chocolate Chip; Triple Chocolate Chunk; Espresso
Blondies; Ginger Chocolate Chip Shortbread;
Citrus-Scented Chocolate Chip; and Chocolate
Chunk Cherry Mandelbrot.

Chocolate Confections
Saturday, June 17, 6-10:30pm
or Saturday, July 22, 10am-2:30pm
or Sunday, August 13, 6-10:30pm
or Tuesday, September 5, 10am-2:30pm
$115 F 1 session
Under the guidance of skilled ICE pastry chefs,
you'll master tempering white, milk, and dark
chocolate. You'll use these tempered chocolates as
you learn essential methods for making various
chocolate confection and hand-dipped truffles.
You'll also learn a wide assortment of elegant and
colorful chocolate-decorating techniques for your
treats. Recipes include: Caramel-Peanut Truffles;
Raspberry Truffles; Cinnamon-Cognac Truffles;
Earl Grey Tea Truffles; Bourbon Vanilla Truffles;
Chocolate Mendiants; Chocolate Sucettes; and
Chocolate-Dipped Strawberries, Pretzels, and Dried

Molded Chocolate Workshop
Faith Drobbin
Sat-Sun, July 29-30, 10am-2:30pm
$225 F 2 sessions
Molded chocolates look like a million bucks-and
if you're not making them yourself, they can cost
nearly that much too! Guided by Pastry & Baking
Arts Chef Faith Drobbin, you'll learn to make
framed chocolate ganache and molded bonbons.
You'll make a selection of center fillings, choosing
from Salted Caramel, Vanilla, Cinnamon, Citrus
flavors, Coffee, and others. Then you will temper
chocolate, enrobe the framed ganache, and learn
to coat the bonbon molds and seal them. After
that, you'll use transfer sheets, cocoa butter color,
and gold dust to finish the chocolates beautifully.

Bonbons 101
Michael Laiskonis
Friday, August 25, 6-10:30pm
$125 F 1 session
Any time is the right time to brush up on your
chocolate skills! In this class with James Beard
Award-winning Pastry Chef Michael Laiskonis,
students will review the basics of chocolate
tempering and formulating chocolate centers,
with an array of fillings and confections for use in
truffles, molded chocolates, and candies. This part
hands-on and part demonstration-based class will
feature recipes that include Bonbons with Simple
Ganache, Nuts, and Caramels, such as Banana, Star
Anise, Pistachio, Passion Fruit, Raspberry, and

Baking bread at home doesn't have to be a
time-consuming chore. These recipes will turn
you into a champion bread baker in no time,
with the help of master baker Nick Malgieri.
You'll learn all the newest and easiest
techniques for mixing, handling, forming, and
baking both large and individual breads, with
a spectacular bread menu that includes:
Sicilian Semolina Rolls; Perfect Focaccia (both
thin and deep-dish versions); Maida's Gruyere
and Green Peppercorn Bread; Turkish
Flatbreads with Paula's Hummus; Cinnamon
Rolls; and Supernatural Crumb Buns.

All About Bread
Peter Berley
Friday, September 15, 6-10:30pm
$120 F 1 session

Bread baking is a centuries-old craft, but it
doesn't need to take ages to become proficient
at making your own at home! Let chef and
James Beard Award-winning cookbook author
Peter Berley teach you simple, perfect formulas
and techniques to bake classic breads. You'll
make, try, and take home breads including
Baguette, Focaccia, Pita, and Bread Sticks.

Whole-Grain Breads
Scott McMillen
Tuesday, September 19, 6-10pm
$115 F 1 session

Whole grains bring a distinct range of flavors
and character to bread recipes. With Pastry &
Baking Arts Chef Scott McMillen, you will
explore the different qualities that each grain
brings to a recipe as you learn essential breadbaking techniques, including mixing,
fermenting, shaping loaves and rolls, and
baking distinctly flavored breads that you can
make time and time again at home. We'll bake
and enjoy: Honey Oat Rolls; Rustic Rye Bread;
Five-Grain Rolls; Brown-Rice Bread; Braided
Spelt Bread; and Porridge Bread Rolls.

Hand-Rolled Bagels
Jenny McCoy
Saturday, July 15, 10am-2pm
$115 F 1 session

Award-winning chef, educator, and gourmet
food product developer Jenny McCoy has
traveled the world, but her love of the classic
bagel will never diminish. And no place does
bagels like New York City does bagels. You'll
learn all the requisite steps to make your own
at home, from mixing the dough to boiling to
flavoring with all of the classic toppings. Learn
how to make and then sample: Plain Bagels;
Whole Wheat Bagels; and Cinnamon-Raisin
Bagels, along with a variety of flavorings:
Sesame; Poppy; Garlic; Onion; Caraway; and Sea

One-Day Breads
Jeff Yoskowitz
Monday, July 24, 6-10pm
$115 F 1 session

Bread baking does not have to be a multiday
affair! ICE Pastry & Baking Arts Instructor Jeff
Yoskowitz will provide you with an overview of
basic bread baking and a wide variety of
flavored breads. After just one day, you'll have
a repertoire that ensures you always have a
warm loaf ready! The breads you will make
include: Fougasse with Bacon; Cinnamon-Raisin
Crumb Rolls; Cheese Bread; Chocolate Hazelnut
Bread; Butter Bread Knots; Challah; Oatmeal
Bread; and Bagels.

Artisan-Style French Breads
Kathryn Gordon
Sat-Sun, August 26-27, 10am-3pm
$225 F 2 sessions

Traditional-style breads don't start with
commercial yeast! On Day One, you will learn
the techniques to make levain starter breads
with natural yeasts, and hand-knead a variety
of doughs. On Day Two, you will concentrate
on shaping various loaves and rolls.
Experienced Pastry Chef Kathryn Gordon, who
spends time cooking and baking in France's
Loire Valley every year, will lead you as you
bake: Rosemary Walnut Country Loaves; Multigrain Miche; Mushroom Fouace; and Hazelnut
Fougasse. As a bonus, each participant will
make and take home a natural "starter" to keep
going as you bake your own breads at home.

The Artisan Doughnut
Chad Pagano
Friday, May 12, 6-10pm
$115 F 1 session
Yeast or cake, glazed or plain: Doughnuts are delicious in any form. In this
class with accomplished Pastry Chef Chad Pagano, you will make both
yeast-risen and cake doughnut dough. Then you'll learn how to spice up
both with amazing classic flavors and textures. For your yeast doughnuts,
you will prepare: Peanut Butter and Jelly with Banana Cream; Salted
Caramel; and New York-Style Cheesecake. We will also prepare and enjoy cake doughnuts in unique
flavors like: Apple Crumb Pie; Black and White; and Maple Bacon Breakfast Doughnuts.

More Artisan Doughnuts
Chad Pagano
Friday, July 21, 6-10pm
$115 F 1 session
Building on the popularity of his Artisan Doughnuts class, experienced Pastry Chef Chad
Pagano shows you even more methods for making sweet fried pastries with delicious toppings
and fillings, worthy of any specialty doughnut shop! After creating the dough, you'll make and
snack on: Rich Ganache-Filled Brioche Doughnuts; Classic "Diner" Doughnuts with Plain or
Chocolate Glaze; Blueberry Crumb Cake Doughnuts; and Street-Fair Funnel Cake à la Mode.

The Artisan Pretzel
Chad Pagano
Tuesday, August 29, 6-10pm
$115 F 1 session
From the south of Germany to the streets of Manhattan, the pretzel has developed a worldwide
following that has stood the test of time. In this class, Pastry Chef Chad Pagano will teach you
to knead, shape, boil, and bake your own artisan pretzels, which you will sprinkle with a variety
of toppings. For good measure, you will also make handmade dips and create a savory pretzel
sandwich. On your menu: Soft and Hard Pretzels; Rods, Sticks, and Nuggets; Mini Pretzel
Croissants; Black Forest Ham Pretzel Sandwich with All the Trimmings; and Cheddar and Milk
Chocolate Dipping Sauces.

Macaroons, Macarons,
and Amaretti
Nick Malgieri
Thursday, May 11, 6-10:30pm
$115 F 1 session
Almond sweets entered the European baking
repertoire after the Saracen conquests of Spain
and Sicily during the 10th century. Join Nick
Malgieri, to learn techniques and recipes for
these most beloved of all almond sweets from
Europe to the U.S.! You will prepare, sample, and
take home: French Macarons (Lemon, Raspberry,
Coffee, Chocolate, and Vanilla flavors); Chewy
French Gommés with Nuts and Fruit; Classic
Sicilian Fior di Mandorla Amaretti; Soft Amaretti
ai Pignoli with Pine Nut Topping; Crisp "Red Tin"
Amaretti; Italian Pastry Shop Chewy Amaretti;
Swiss Walnut Macaroons; Chocolate Macaroons;
and All-American Coconut Macaroons.

Les Petits Macarons
Kathryn Gordon
Friday, May 12, 6-10pm
or Saturday, July 29, 10am-2pm
$125 F 1 session
Join Pastry Chef Kathryn Gordon as she
demonstrates key techniques from her bestselling
book, "Les Petits Macarons: Colorful French
Confections to Make at Home." The book was
described by the "Wall Street Journal" as the
most "comprehensive and inspiring" book on
macarons in any language-and everyone will
receive a copy of the book with the course fee! In
class, you will first make and pipe macaron batter.
While the macarons are baking, you will make
some of Chef Kathryn's favorite fillings from the
book, including Cassis-White Chocolate Ganache;
Pear-Rosemary Pate de Fruit; Chai Tea Ganache;
Maple-Bacon Bourbon; and Apricot-Passion Pate
de Fruit. Students will take home a variety of
delicious macarons, as well as a personalized book.

Classic French Macarons

gorgeous fillings? Pastry Chef Kathryn Gordon,
coauthor of "Les Petits Macarons" (Running
Press), will cover the theory behind macaron
crafting and walk you through variations for
\baking them at home. You will greatly expand
your piping skills, baking knowledge, and recipe
repertoire. On the menu to share in class and take
home are our favorite fruit and chocolate flavors:
Strawberry-Guava Jam, Blackberry-Apricot Jam,
Passion Fruit-Milk Chocolate Ganache, and
Raspberry-Dark Chocolate Ganache.

Macarons: Basic Techniques
Kathryn Gordon
Friday, June 2, 1-5pm
$120 F 1 session
These beautiful, scrumptious treats can easily be
baked at home-once you learn the basics! Let
macaron expert Chef Kathryn Gordon show you
how to make batter, color it perfectly with a
variety of shades, and gain the secrets to making
the perfect sandwich cookie. In this workshop,
you will practice your skills handling a pastry bag
and learn how to pipe classic Parisian macarons.
You will also learn how to mix a flavored
buttercream filling for your macaron, in flavors
including: Vanilla, Chocolate, Peanut Butter,
Raspberry, and Pistachio. Then enjoy the
scrumptious selection of treats you take home!

4th of July Macarons
Kathryn Gordon
Friday, June 30, 10am-2pm
$120 F 1 session
Learn how to make French macarons in a variety
of red, white, and blue-themed fillings, just in
time for America's birthday. Chef Kathryn
Gordon will show you how to make these
star-spangled sweets filled with flavorful summer
fruits, vanilla buttercream, coconut pastry cream,
raspberry white chocolate ganache, blackberry
white chocolate ganache, blueberry almond cream,
and cherry almond cream.

Kathryn Gordon
Friday, May 19, 6-10pm
or Thursday, June 8, 1-5pm
or Thursday, July 27, 10am-2pm
$120 F 1 session
Ever wondered how French patisseries make
those perfectly round, smooth macarons with

For more information, call 888.961.CHEF

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
Classes with Michael Laiskonis
Classes in Food Media
Professional Development
Alumni & Student Profiles
Program Overview
Basics; Knife Skills
Techniques of Cooking
American; Meat & Steakhouse
Fish & Seafood
Surf & Turf; ICE on Location
Italian; French
ICE Pro Series
Asian; Latin
The Essential Cuisines
Foreign Flavors; Local & Seasonal
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
Cocktails, Spirits & Beer; Mixology
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