The Main Course - Winter 2020 - 12

12

SCHOOL OF PROFESSIONAL DEVELOPMENT
CAREER DEVELOPMENT +
PROFESSIONAL DEMONSTRATIONS & LECTURES FOR
CAREER STUDENTS, ALUMNI & GENERAL PUBLIC
Focused on cooking- and beverage-related elements of the food industry, these enrichment classes are free for alumni and students. Please register either in person with customer service, by email at classcredits@ice.edu, or by
phone at 212-847-0770. If leaving a voicemail, please identify yourself as a general public attendee, or as a student or alumni, then state your student ID number and the name and date of the class for which you wish to sign up.
The general public is warmly encouraged to attend. Sign up today, as seats are limited! Please check in with customer service before entering the demonstration or lecture.

FIRST FRIDAYS AT ICE

AFTERNOON DEMOS + LECTURES
Working with Sea Vegetables
Celine Beitchman
Friday, January 24, 1-2:30 p.m.
$40 D 1 session D Level 1
The sea has a wealth of vegetarian delicacies, and ICE's director of nutrition, Chef Celine
Beitchman, wants to show you had to use them in some traditional yet revolutionary recipes.
After a lecture on the many varieties of sea vegetables, their uses and their preparation techniques, you'll get a detailed demonstration and tasting of dulse, hijiki and agar, in a menu
that includes: cucumber dulse salad; hijiki "caviar" on toasts; dulse in sesame-seed "salt" on rice;
and for dessert, gelled berry "kanten."

Recipe Development: From Concept to Execution
Join ICE for the First Fridays at ICE series! Each evening will begin with a drink tasting session by
one of NYC's finest mixologists, sommeliers, or brewers. It will be followed by culinary
demonstrations, with tastings, performed by premiere New York City chefs and pastry chefs. Start
your weekend deliciously - you'll learn new recipes and have the opportunity to hang out with
NYC's top tastemakers! First Fridays at ICE are free for current career students and alumni; general
public, $30.

Barry Tonkinson
Thursday, April 9, 12:30-2:30 p.m.
$40 D 1 session D Level 1
Discuss the processes behind creating a brand-new dish - from concept to execution - with
Barry Tonkinson, ICE's director of culinary research and development. You'll get to experience
a full demo of one of Chef Barry's exciting, recently developed dishes, then taste it.

From the ICE Pastry Lab: Recent Ideas and Techniques
A Parmigiano-Reggiano Festa
Friday, February 7, 6-8 p.m.

Everything Chocolate
Friday, March 6, 6-8 p.m.

Michael Laiskonis
Monday, March 2, 12:30-2 p.m.
$40 D 1 session D Level 1
As ICE's creative director, Chef Michael Laiskonis spends as much time working in the kitchen
behind the scenes as he does interacting with students. In this demo he will share recent
discoveries made in chocolate, confections and plated desserts, in pursuit of both new ideas
and a better understanding of classic preparations. A discussion of the inspiration behind the
experiments will be accompanied by a demonstration of these dishes - and, of course, a
tasting of the final results

Classic Mexican Techniques

A Garlic Feast
Friday, April 3, 6-8 p.m.

Cinco de Mayo at ICE
Friday, May 1, 6-8 p.m.

MODERNIST COOKING
WITH BARRY TONKINSON

Frank Proto
Tuesday, May 5, 12:30-2:30 p.m.
$40 D 1 session D Level 1
It's Cinco de Mayo - why not use this celebratory occasion to make a rich, smoky and spicy
Mexican meal that also happens to be all-vegetarian? Let Chef Frank Proto, who helped Marc
Murphy open both Landmarc and Ditch Plains, guide you through a meal of: vegetarian
tamale with cheese and smoky rajas; salsa ranchera; and agua fresca.

ELITE CHEF SERIES at ICE

ICE's Director of Culinary Research & Development

Modern Vegetarian Cooking
Thursday, February 6, 6-10:30 p.m.
$125 D 1 session D Level 2
Learn a modern approach to vegetarian cooking with award-winning vegetarian chef Barry
Tonkinson, ICE's director of culinary research and development. Dive into methods to get the
best out of vegetables and allow them to be the star of the plate. You'll learn how to take
advantage of seasonal vegetables, as well as techniques to elevate even the most humble
ingredients to a new level.

Contemporary Culinary Techniques
Tuesday, March 10, 6:30-10:30 p.m.
$130 D 1 session D Level 2
Explore a modern approach to the culinary world in this part lecture, part hands-on course.
Using modern cooking techniques and the latest culinary tools, you'll gain a deeper
understanding of how to maximize flavor, color and texture. Learn how to use immersion
circulators and culinary centrifuges, then explore hydrocolloids, dehydration and compression
vacuum chambers. Chef Barry Tonkinson explains each tool's benefits and their various uses
in contemporary cuisine. On your menu: poached lobster with madras oil, orange crème fraîche,
butternut squash and marigolds; roasted guinea fowl with black garlic, hay smoked potatoes, chive
oil and yusuf pickled onions; and tomato water and basil spheres.

CLASS SKILL LEVEL: LEVEL 1 D BASIC CLASS
ice.edu/Professional

LEVEL 2 D INTERMEDIATE CLASS

In October, ICE introduced students, alumni and guests to a roster of elite chefs from awardwinning restaurants in New York and beyond. Each guest chef shares a signature dish, the
story behind its development and insights from their fine-dining careers in this monthly,
exclusive opportunity for students to meet industry legends.
The series kicked off with Nicolas Sale, executive chef at Hôtel Ritz Paris - home of twoMichelin-starred restaurant La Table de L'Espadon, among the property's four dining concepts
- who demonstrated his signature dim sum and sea bream dishes.
In November, iconic New York City chef Paul Liebrandt prepared lièvre à la royale, a historic
French hare dish, while sharing culinary career advice with students.
Aska chef and co-owner Fredrik Berselius brings his unconventional dishes inspired by nature
in December, followed by Restaurant Daniel Executive Chef Jean-Francois Bruel in January,
The Modern's Abram Bissell in February and Aquavit's Emma Bengtsson in March.

LEVEL 3 D ADVANCED CLASS

LEVEL 4 D ICE PRO CLASS


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The Main Course - Winter 2020

Table of Contents for the Digital Edition of The Main Course - Winter 2020

Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Health-Supportive Culinary Arts
Culinary Management Program
Hospitality Management Program
Bread Baking
Cake Decorating
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Food Media
Culinary Management & Business
Beverage Management Program
Program Overview
Knife Skills; Technique
Techniques of Cooking
Butcher Block; Meat & Poultry
Fish & Seafood; Surf & Turf
American; Basics
Ingredient Focused
Italian; Pasta; Pizza
Latin
French; Asian; Alumni News
The Essential Cuisines
International; Holiday
Brunch & Entertaining
Health-Supportive
Vegan & Gluten-Free
Couples´ Cooking
Techniques of Pastry & Baking
Cake Decorating
Pastry & Baking; Chocolate
Bread; Sugar; Macarons
Wine; Wine & Food Pairing
Essentials of Wine; Mixology
Beverages; Professional Mixology
The Main Course - Winter 2020 - Cover1
The Main Course - Winter 2020 - 2
The Main Course - Winter 2020 - 3
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Frequently Asked Questions
The Main Course - Winter 2020 - Culinary Arts Program
The Main Course - Winter 2020 - Pastry & Baking Arts Program
The Main Course - Winter 2020 - Health-Supportive Culinary Arts
The Main Course - Winter 2020 - Culinary Management Program
The Main Course - Winter 2020 - Hospitality Management Program
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Demonstrations; First Fridays
The Main Course - Winter 2020 - Classes with Michael Laiskonis
The Main Course - Winter 2020 - Culinary Management & Business
The Main Course - Winter 2020 - Beverage Management Program
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Knife Skills; Technique
The Main Course - Winter 2020 - Techniques of Cooking
The Main Course - Winter 2020 - 19
The Main Course - Winter 2020 - Butcher Block; Meat & Poultry
The Main Course - Winter 2020 - Fish & Seafood; Surf & Turf
The Main Course - Winter 2020 - American; Basics
The Main Course - Winter 2020 - Ingredient Focused
The Main Course - Winter 2020 - Italian; Pasta; Pizza
The Main Course - Winter 2020 - Latin
The Main Course - Winter 2020 - French; Asian; Alumni News
The Main Course - Winter 2020 - The Essential Cuisines
The Main Course - Winter 2020 - International; Holiday
The Main Course - Winter 2020 - Brunch & Entertaining
The Main Course - Winter 2020 - Health-Supportive
The Main Course - Winter 2020 - Vegan & Gluten-Free
The Main Course - Winter 2020 - 32
The Main Course - Winter 2020 - Couples´ Cooking
The Main Course - Winter 2020 - Techniques of Pastry & Baking
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Pastry & Baking; Chocolate
The Main Course - Winter 2020 - Bread; Sugar; Macarons
The Main Course - Winter 2020 - Wine; Wine & Food Pairing
The Main Course - Winter 2020 - Essentials of Wine; Mixology
The Main Course - Winter 2020 - Beverages; Professional Mixology
The Main Course - Winter 2020 - 41
The Main Course - Winter 2020 - 42
The Main Course - Winter 2020 - 43
The Main Course - Winter 2020 - Cover4
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