The Main Course - Summer 2017 - 6

6

CAREERDIVISION
CAREER CULINARY ARTS PROGRAM

In our Career Culinary Arts Program, students
learn the theory, practice, and art of cooking. The
650-hour comprehensive curriculum is grounded
in ICE's five-point model of skill development:
theory, technique, palate training, speed, and
teamwork. This approach ensures that students
move quickly yet thoroughly through the program,
while learning the elements that are essential for
a successful culinary career.
Each class is designed to teach specific skills,
which gradually become more complex as the
program progresses. We begin by training
students how to taste. They learn to appreciate
the subtleties of a wide variety of foods-from
herbs and condiments to vegetables and meats.
As the course continues, students are immersed in
techniques such as knife skills, dry and moist heat
cooking methods, sauce making, restaurant
simulations, and pastry and baking, among others.
As students grow more confident, they build upon
skills they've mastered in earlier classes to create
increasingly complex dishes and, later, menus. By
graduation, they're able to approach any cooking
task with ease. While our Culinary Arts
curriculum is grounded in classical French
technique, food trends are decidedly global. To
that end, we've designed the program so that
students work with ingredients and techniques
from countries around the world, including India,
Japan, Thailand, China, Italy, and Spain.

To ensure that students are ready to work in
four-star kitchens, they will work on signature
dishes by some of the country's top chefs. Thomas
Keller, Daniel Boulud, Mario Batali, Rick Bayless,
Ming Tsai, and more contributed what they felt
were dishes most representative of their respective
culinary styles.
Most lessons conclude with a group tasting and
a critique of that day's work by the chef-instructor,
so that students continue to develop their palates,
identify successes, and learn to solve problems.
Homework, a crucial adjunct to in-class learning,
is assigned regularly to acquaint students with
upcoming topics.
The small class size, with an average of 14
students, ensures individual attention, which
helps each student progress through the program
and gain confidence and proficiency.
After completing their 440 hours of in-class
training, students move off-site to participate in a
210 hour externship. They put their skills to the
test, continuing the educational process in a
restaurant, hotel, catering kitchen, or other
culinary enterprise.
For tuition rates and start dates see, p. 5.

SELECTED ALUMNI
IN CULINARY ARTS
METRO NEW YORK
Marc Murphy ('90)

Executive Chef/Owner,
Landmarc, Ditch Plains & Kingside
Featured Judge on
Food Network's "Chopped"

Gail Simmons ('99)

Special Projects, "Food & Wine"
Judge, Bravo's "Top Chef"

Missy Robbins ('95)

Executive Chef, Lilia
One of "Food & Wine's" Best New Chefs 2010

Ivy Stark ('95)

Executive Chef, Dos Caminos, Soho

Frank DeCarlo ('86)

Chef/Owner, Peasant & Bacaro

Anthony Sasso ('04)

Chef de Cuisine, Casa Mono

Ann Redding ('02)

Co-Chef/Owner, Uncle Boon's & Mr. Donahue's

Sohui Kim ('02)

Chef/Owner, The Good Fork & Insa, Brooklyn

Greta Anthony ('95)

CURRICULUM OUTLINE
The diploma program contains 13 courses. The first 12 courses are comprised of 110 four-hour lessons held at ICE. The 13th course is an off-site externship.
The program is constructed as follows:
COURSE 1: CULINARY FUNDAMENTALS: 28 HOURS
Great cuisine rests on the mastery of seemingly simple preparations and techniques
that determine the quality of the final product. The most crucial of these is knife
skills, which students begin to learn right at the start of their studies.
COURSE HIGHLIGHTS:

* Knife skills
* Culinary math
* Palate development

* Food safety & sanitation
* Product identification
* Ingredient pairing

COURSE 2: INTRODUCTION TO MEAT, FISH & POULTRY: 28 HOURS
When consumers purchase meat or fish, they buy a fillet or a steak; few suspect the
skill required to create them. In this course, students are immersed in the techniques
of protein fabrication. All types of meat and fish are included.
COURSE HIGHLIGHTS:

* Beef/veal identification & fabrication
* Poultry fabrication

* Pork fabrication
* Fish & shellfish

COURSE 3: SOUPS & SAUCES: 32 HOURS
Every chef takes great pride in the sauces that transform a good meal into a great
dining experience. From the classic sauces of France to modern salsas, relishes,
infused oils, coulis, and chutneys, you will explore all the diverse expressions of the
saucier's art. These sauces form the basis for an exploration of a full range of soups.
COURSE HIGHLIGHTS:

* Grand sauces
* Emulsified sauces
* Consommés
* Reductions

* Compound sauces
* Contemporary sauces
* Vegetable-based soups
* Roux-based soups & bisques

COURSE 4: DRY HEAT COOKING METHODS: 36 HOURS
Mastery of cooking technique is an essential yet difficult aspect of the culinary craft.
Whenever a chef turns and faces the stove, the outcome is wholly dependent on a
few basic skills-sautéing, grilling, and frying among them. These dry-heat methods
are taught comprehensively and meticulously, giving students an opportunity for
repetition that assures competency and confidence.
COURSE HIGHLIGHTS:

COURSE HIGHLIGHTS:

* Shallow poaching proteins
* Steaming proteins & vegetables

COURSE 6: BREAKFAST, BRUNCH & LUNCH: 32 HOURS
Dinner is the main meal associated with being a chef. But over 30% of all meals
eaten in restaurants are breakfast, brunc,h and lunch. This course explores the
techniques and ingredients used in those meals, from egg cookery and crêpes to
sandwiches, vinaigrettes, and dressings. Legume, grain, timbale, and soufflé
techniques are also part of this course.
COURSE HIGHLIGHTS:

ice.edu/CareerTraining

COURSE 9: PASTRY & BAKING ESSENTIALS: 36 HOURS
Even the most basic preparations in the pastry chef's repertoire require practice and
skill to master. Silky custards, delicate tarts, and flaky croissants all rely on mastery
of the essential skills of rolling, kneading, mixing, and forming. These concepts are
emphasized in this comprehensive introduction to baking basics.
COURSE HIGHLIGHTS:

* Pâte à choux (eclairs and cream puffs)
* Custards
* Pizza
* Tarts
* Doughs (brisée, sucrée, pretzels, brioche, bun dough & bread)
COURSE 10: CONTEMPORARY DESSERTS: 44 HOURS
Today, complex, multi-element plates have become the norm in the best kitchens.
Texture, flavor, and form combine to create memorable finales to the dining
experience. Students explore the interrelation between these concepts as they learn
to prepare the components of plated desserts.
* Chocolate tempering
* Laminated dough
* Mousses

COURSE 5: MOIST HEAT COOKING METHODS: 36 HOURS
Moist heat cooking produces some of the great treasures of the kitchen. Profound
flavors and comforting textures make braises and stews some of the highlights of
cuisines around the world. Poached and steamed dishes have come into their own,
and now form the basis of many of today's wellness-centered dishes.

* Egg specialties
* Cereals
* Breakfast meats
* Dressings & vinaigrettes
* Grains & legumes

COURSE 8: INTERNATIONAL CUISINE 2: 48 HOURS
Cuisine of Asia: The panoply of Asian flavors and techniques exert a growing
influence on all types of food. Chefs commonly borrow spices, herbs, and other
ingredients from this region as they seek to create a more global approach to cuisine.
Centering on flavor profiles and specific techniques, this course acquaints students
with the essential dishes of India, China, Japan, and Thailand.
Advanced Culinary Applications: Successful multi-tasking is one of hallmarks of every
chef. The challenges of bringing together all the components of an entrée require
rigorous attention to timing and proper sequencing of tasks. This course is designed
to enable students to assimilate these skills as they learn how to prepare and plate
contemporary entrées.

COURSE HIGHLIGHTS:

* Sautéing proteins, starches & vegetables
* Pan-frying proteins, starches & vegetables
* Deep-frying proteins, starches & vegetables
* Grilling proteins, starches & vegetables
* Roasting proteins, starches & vegetables

* Braising proteins & vegetables
* Deep poaching proteins & vegetables
* Stewing proteins, starches & vegetables

COURSE 7: FRENCH REGIONAL COOKING/ITALIAN REGIONAL COOKING: 48 HOURS
Cuisine of France: With good reason, France is considered the touchstone for all
Western cuisines. In this course, students become familiar with characteristic
ingredients, methods, and dishes from Provence, Burgundy, Normandy, and Alsace.
Cuisine of Italy: Piedmont, Tuscany, Abruzzo, and 17 other regions comprise what
we think of as Italian food. Regionality is the essence of all things Italian, and this
concept is central to our presentation of this exciting cuisine. Using authentic recipes
and ingredients, students come to appreciate the diversity and simplicity that
characterize this popular yet elusive European cuisine.

* Griddle specialties
* Crêpes
* Simple &composed salads
* Assorted sandwiches
* Soufflés, gratins & timbales

* Confections
* Cakes
* Plated desserts

COURSE 11: MODERN CULINARY MASTERS: 32 HOURS
As cuisine has evolved and transformed over time, certain chefs have come to the
fore as innovators, visionaries, and artists. Many are eager to share their culinary
gifts with tomorrow's chefs, and ICE is proud to have collaborated with five of them:
Mario Batali, Ming Tsai, Rick Bayless, Daniel Boulud, and Thomas Keller. In
preparing recipes specially selected by the chefs, students come to understand the
unique perspective of each and glean ideas that will spark their own creativity.
The course concludes with market-basket cooking classes, where students can
individually express their interpretation of the masters' lessons. Close your book and
cook-a difficult task, but one which allows students to arrive at a deeper
understanding of the role of an ingredient as well as its relation to others. With a
basket of seasonal ingredients, students work in small groups to create a unique
menu without using recipes as well as practice plating, timing, consistency, and
creativity.
COURSE 12: HORS D'OEUVRES, CHARCUTERIE & BUFFETS: 40 HOURS
Hors d'oeuvres challenge a chef to create masterpieces in miniature form. Whether
they are as classic as a crab cake or as modern as a foam or sphere, they require skill
and a discerning palate. Charcuterie, the art of curing and preserving of meat, has
existed throughout the world for thousands of years. The 21st century has seen the
dining public become increasingly interested in these artisanal, "house-made"
delicacies. This course will cover both the preparation and presentation of
contemporary hors d'oeuvres and the techniques of classic charcuterie: pâtés,
sausages, terrines, smoking and curing.
COURSE 13: EXTERNSHIP: 210 HOURS
At the end of their in-class training, all students are assigned an externship. While
ICE strongly recommends that students extern in restaurant kitchens, they may
request venues such as hotels, catering companies, corporate dining rooms, test
kitchens, or food magazines in order to meet their professional goals.

Food Producer, Martha Stewart Living Omnimedia
Winner of James Beard Awards
for Best TV Food Segment in 2003 & 2005
and several Emmy Awards

Sarah Copeland ('02)

Cookbook Author, "Feast"
Former Food Director at "Real Simple" magazine

Anthony Paris ('97)

Executive Chef, The Crosby Street Hotel

Suzanne Barr ('97)

Senior Consumer Culinary Specialist,
Unilever Consumer Kitchens
(Englewood Cliffs, NJ)

David Siegel ('03)

Executive Chef , The Lobster Place/Cull & Pistol

Miguel Trinidad ('07)

Chef/Partner, Maharlika & Jeepney

Pnina Peled ('00)

Senior Executive Chef, NY Presbyterian Hospital

NATIONAL
Mashama Bailey ('01)

Chef/Partner, The Grey (Savannah, GA)
"Food & Wine" Top 5 Restaurant, 2015

Jeremy Hanlon ('00)

Chef/Partner, Benny's on the Beach, Lake Worth, FL
National Restaurant Association
"2010 Hot Chef Challenge" Award

James Holmes ('01)

Chef/Owner, Olivia (Austin, TX)
"Bon Appétit" 2009 Ten Best New Restaurants

Brandon Johns ('95)

Executive Chef, Grange Kitchen & Bar
(Ann Arbor, MI)

Brian Recor ('01)

Chef de Cuisine, Morgan's in the Desert
(La Quinta, CA)

Rachel Yang ('01)

Chef/Owner, Joule, Revel & Trove (Seattle, WA)
"Bon Appétit" Best New Restaurant 2013

Jeff Harris ('05)

Executive Chef, American Food & Beverage
(Fort Worth TX/Atlanta, GA)

Joncarl Lachman ('02)

Chef/Owner, Restaurant Neuf (Chicago, IL)
& Noord eetcafe (Philadelphia, PA)

Vivian Howard ('03)
Chef/Owner, Chef & The Farmer (Kinston, NC)
Host of "A Chef's Life'" PBS, Peabody Award Winner

Ryan Farr ('01)
Chef/Owner, 4505 Meats (San Francisco, CA)
Author of "Whole Beast Butchering
& Sausage Making"

Vic Casanova ('03)
Chef/Owner, Gusto, Pistola (Los Angeles, CA)
"Esquire" Best New Restaurant 2012

Seeun Wei ('09)
Executive Chef, Nobu (Lanai, HI)

Jack Bernowitz ('09)
Director of Food & Beverage,
Frank Entertainment Group (Jupiter, FL)


http://www.ice.edu/CareerTraining

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