The Main Course - Winter 2020 - 13

SCHOOL OF PROFESSIONAL DEVELOPMENT

CAPS CENTER FOR
at ICE ADVANCED PASTRY STUDIES
NEW APPLICATIONS WITH LAMINATED DOUGH

15% CAPS
Discount
for ICE Career
Program alumni!

MOUSSE CAKE, VELVET & GLAZE RECIPES

with Peter Yuen

with Ksenia Penkina

Sat-Mon, February 8-10, 8 a.m.-4 p.m. D $750 D 3 sessions

SUGAR ART MASTER CLASS

Sat-Sun, August 8-9, 8 a.m.-4 p.m. D $500 D 2 sessions

LUXURY COLLECTION SIGNATURE BONBONS
with Kriss Harvey

Fri-Sun, March 27-29, 8 a.m.-4 p.m. D $750 D 3 sessions

with Peter Gyorgyicsek

Wed-Fri, September 9-11, 8 a.m.-4 p.m. D $750 D 3 sessions
Sat-Mon, September 12-14, 8 a.m.-4 p.m. D $750 D 3 sessions

A TOUR OF BREADS

CARVED CAKE: THE SHOE

with Ciril Hitz

Mon-Tue, June 3-4, 8 a.m.-4 p.m. D $500 D 2 sessions

CLASSES WITH

13

with Elisa Strauss

Tue-Wed, October 15-16, 8 a.m.-4 p.m. D $575 D 2 sessions

CHEF MICHAEL LAISKONIS

Join award-winning chef Michael Laiskonis and ICE's first-ever creative director. Formerly the executive pastry chef at Le Bernardin, Laiskonis is well known for helping the restaurant
earn a coveted four stars from The New York Times and a rare three Michelin stars. One of the industry's most lauded chefs, he was named one of America's Top Ten Pastry Chefs
by "Pastry Art & Design" in both 2002 and 2003 and was "Bon Appétit's" Pastry Chef of the Year in 2004. In 2007, Laiskonis won the James Beard Award for Outstanding Pastry Chef.
In his role at ICE, Laiskonis directs projects in curriculum development and research, as well as teaching and mentoring students and faculty. With access to ICE's cutting-edge
culinary lab and staff, Laiskonis brings his incredible knowledge, innovation and unique creativity to all students.

The Art of the Entremet
Sunday, January 26, 6-10 p.m.
$195 D 1 session D Level 3
Contemporary cakes, or "entremets," as they have come to be
known, represent one of the highest art forms to emerge from the
pastry kitchen. In this demonstration and hands-on class, we will
consider the architecture of textures and flavor profiles that make
up these multilayered creations with carefully balanced mousses,
creams and cake components, as well as modern methods of décor.
Finished entremets will include chocolate-caramel-praline and
passion fruit-banana-lime.

Home Pâtisserie: Laminated Doughs
Monday, January 27, 6-10 p.m.
$195 D 1 session D Level 3
Amateur cooks often leave the world of delicate laminated doughs

to professional bakers, but with a pinch of patience and a dash of
confidence, these light and flaky preparations are easy to master.
This part demo, part hands-on class with ICE Creative Director
Michael Laiskonis will uncover the mysteries of simple puff pastry;
yeasted croissants; and danish pastry, as well as unique specialties such
as caramelized kouign-amann and savory pain au lait.

Ice Cream Pops
Thursday, April 30, 6-10:30 p.m.
$195 D 1 session D Level 2
Explore the world of ice cream novelties in this workshop,
combining an array of ice cream flavors paired with customizable
coatings. Along with ICE Creative Director Michael Laiskonis,
students will prepare ice cream bases and assemble finished pops,
with flavors including: chocolate chip cookie; strawberry-basil
crunch; and green tea-pistachio.

A Hydrocolloids Primer
Monday, March 16, 6-10:30 p.m.
$195 D 1 session D Level 2
In this extended class, students will gain exposure to a range of
common hydrocolloids - gelatin, agar agar, pectin, gellan, alginate
and methylcellulose - and basic applications that can be employed
in both savory and sweet components. General topics will include
basic ratio formulation, hydration, and synergies of two or more
thickening agents. Recipes will include: beet meringues; bonemarrow pearls; Parmesan noodles; edible wrappers; pear spheres;
and parsnip crème brulée.

CLASSES IN THE CHOCOLATE LAB
Building Flavor:
Cocoa Fermentation
Monday, March 23, 6:30-9 p.m.
$150 D 1 session D Level 2
This part lecture, part tasting class will provide a deep dive into
how chocolate develops flavor during post-harvest treatment of
cocoa beans. Well before a chocolate maker begins to apply his or
her craft, complex flavor precursors are formed during
fermentation and drying. With ICE Creative Director Michael
Laiskonis, students will receive a broad overview of these processes,
accompanied by corresponding tastings.

The Art and Science of
Cocoa Bean Roasting
Tuesday, May 26, 6:30-9 p.m.
$150 D 1 session D Level 2
Roasting is a pivotal step in transforming cocoa beans into finished
chocolate, and a step that presents many variables. In this part
lecture, part tasting class, students will examine various roasting
methods and styles while tracing flavor development. You'll do this
by tasting nibs and finished chocolate, exploring the range of light,
medium and heavy roast profiles.

Chocolate 101: Intro to Chocolate
Monday, February 3, 6-10 p.m.
$195 D 1 session D Level 2
Let James Beard Award-winning pastry chef Michael Laiskonis
give you a complete, one-of-a-kind introduction and overview of
the bean-to-bar chocolate-making process. In this lecture/
demonstration class, he will start with a discussion of chocolate
production, broadly covering agricultural aspects, post-harvest
treatment, and a preview of the processing steps covered during the
session. Students will observe each stage of production, from
roasting of the cocoa beans, winnowing and grinding the winnowed
nibs into chocolate liquor, to refining, sifting and final production
of finished bars. Chef Laiskonis will close with a short guided
tasting of several chocolates of varying origin and formulation.
Students will leave the class with samples of the chocolate
produced, plus an assortment of exclusive bars available only at
ICE.

Chocolate 102: Fundamental Techniques
Friday, January 10, 6-10 p.m.
Monday, May 4, 6-10 p.m.
$195 D 1 session D Level 3
Chocolate forms the backbone of many of our most beloved desserts
and confections, yet the complex techniques required for success
often elude most home cooks. Building upon our introductory
bean-to-bar class, students will further utilize our exclusive
housemade chocolate in finished preparations with a range of
origins and flavor profiles. In this demonstration and hands-on
class, students will learn basic tempering, molding, and decoration
techniques, as well as finished confections and desserts that best
showcase craft chocolate's alluring properties. Recipes covered in
class will include: single-origin bonbons; chocolate caramels;
spiced hot chocolate; and chocolate crémeux.

Chocolate 201:
Craft of Bean-to-Bar Chocolate Making
Sat-Sun, March 7-8, 10 a.m.-4 p.m.
$595 D 2 sessions D Level 3
Explore ICE's bean-to-bar Chocolate Lab in this two-day chocolate
experience. In this workshop, open to pastry and culinary
professionals, ICE creative director Michael Laiskonis will be
offering an exclusive hands-on look at the bean-to-bar chocolatemaking process. Attendees will roast, winnow, grind, formulate and
refine artisan-quality couverture, creating a one-of-a-kind batch
from start to finish. Additional discussion will include tempering,
molding and further applications of the finished chocolate.
You will cover:
3
3
3
3
3
3

An introduction to the world of craft chocolate.
Cleaning and sorting of cocoa beans.
Roasting, winnowing and grinding.
Refining process for single-origin dark chocolate.
Tempering and molding of the finished chocolate.
One batch of dark chocolate will be made.

Students will leave the class with samples of the chocolate
produced.

Chocolate 301:
Master Class in Techniques of Chocolate
Mon-Thu, January 13-16, 10 a.m.-4 p.m.
Mon-Thu, April 6-9, 10 a.m.-4 p.m.
$1,195 D 4 sessions D Level 4
This intensive four-day study offers hands-on experience as we
explore, in depth, the numerous variables involved in each step of
the chocolate-making process. In this workshop, open to pastry and
culinary professionals, ICE Creative Director Michael Laiskonis
will guide students through the underlying art and science of
chocolate. Attendees will roast, winnow, grind, formulate and refine
multiple batches of artisan-quality couverture. Special attention
will be given to the science of tempering and molding finished bars.
Building upon our popular two-day workshop, you will cover:
3 A historical overview of chocolate and current industry trends.
3 Sorting and analysis of cocoa beans according to genetics and
origin.
3 Roasting, winnowing and grinding, along with various
equipment options.
3 Refining processes for dark, milk and white chocolate products.
3 Cocoa-butter pressing.
3 Multiple tempering processes, and molding of finished
chocolate.
3 Comparative identification and sensory analysis of chocolate
products.
3 Batches of dark, milk and white chocolate will be made.
Students will leave the class with samples of the chocolates
produced.

For more information, call 888.810.CHEF


https://recreational.ice.edu/Courses/Detail/16444?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16502?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16445?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16451?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16452?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16453?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/14570?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/14241?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16513?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/15181?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/15932?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16511?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/15875?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/16512 https://recreational.ice.edu/Courses/Detail/15498?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook https://recreational.ice.edu/Courses/Detail/15534?utm_source=rec_email.winter2020nxtbook&utm_medium=&utm_campaign=rec_email&utm_content=winternxtbook

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
https://www.nxtbookmedia.com