The Main Course - Winter 2020 - 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

Recipes

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, two- to five-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.

Recipes and instructions are provided for class use and are
meant to be taken home.

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 3
to 15 sessions 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.

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 33 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.

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. All class menus are subject to change. While a snack
platter is offered in both morning and evening classes, you
may want to consider a light snack before joining us for class.
Students are encouraged to bring a light lunch or dinner to
all pastry 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.

GENERAL POLICIES

Equipment & Kitchen Tools
In our recreational kitchens, you will find BlueStar ranges; in
our career kitchens, Jade and Southbend ranges and Blodgett
ovens. Most of our kitchen tools are OXO. Stand mixers are
from KitchenAid.

Kids & Teens

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, close-toed comfortable shoes.

Cellular Phone Policy
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.

Policy on Photography & Taping
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.

All classes (with the exception of kid,
teen & family classes) are for adults 18
and over. All wine and beverage
classes are for ages 21 and over.

2 or 3 TRAIN * J or Z TRAIN
A or C TRAIN * 4 or 5 TRAIN
stops at Fulton Street Transit Center

Online Registration
To register online visit recreational.ice.edu.

1 or E TRAIN
stops at
World Trade Center

PATH TRAIN

M9 & M20 BUSES

stops at
World Trade Center

downtown stop at
Liberty Street

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.
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.
Gift certificates are not refundable, but may be transferred to
another person.

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
student 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.

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

Favored by the world's
best chefs and now selected
by ICE as the exclusive
cast iron cookware brand.
www.staubusa.com

ice.edu/MainCourse


http://recreational.ice.edu http://www.cityharvest.org http://www.ice.edu/MAPS http://www.staubusa.com http://www.ice.edu/MainCourse

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
CouplesĀ“ 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 - CouplesĀ“ 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