The Main Course - Winter 2020 - 36

36

SCHOOL OF RECREATIONAL COOKING
PASTRY + BAKING CLASSES

Techniques: Cookies + Cupcakes + Pies + Tarts
Cooking Level: Basic to Advanced

The Perfect Tart

Doughnut Workshop
Wed-Thu, January 22-23, 6-10:30 p.m.
Sat-Sun, February 22-23, 10 a.m.-2:30 p.m.
Tue-Wed, April 7-8, 6-10:30 p.m.
Sat-Sun, May 9-10, 10 a.m.-2:30 p.m.
$260 D 2 sessions D Level 1
No one doesn't like doughnuts. That includes filled doughnuts, churros, cake-style doughnuts,
French crullers, glazed doughnuts and much more. On Day 1, you'll learn how to make yeast and
cake doughnut doughs; then create different fillings and toppings, including pastry creams and glazes.
On Day 2, you'll fry and practice filling, icing and decorating your delicious doughnuts. Our menu
includes: Boston cream; churros; French crullers; chocolate cake, jelly-filled; apple cider; and vanilla
glazed doughnuts.

Saturday, February 22, 6-10 p.m.
Friday, April 10, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
A flaky, sweet, buttery crust can separate a professional tart from an amateur one - and after
this class, your tarts will certainly stand out from the rest! Let experienced ICE pastry chefs guide
you through creating the perfect tart crust from scratch. Learn the same techniques used by ICE
career pastry graduates as you make and work with pâte sucrée, then combine it with pastry cream
and fresh fruit toppings to make tarts that will impress guests, family and friends alike. We'll
make: pâte sucrée; pastry cream; and fresh fruit toppings.

LAMINATION CLASSES
Artisanal Candy Workshop
Sat-Sun, January 18-19, 10 a.m.-2:30 p.m.
Wed-Thu, March 11-12, 6-10:30 p.m.
$260 D 2 sessions D Level 2
Make rich, gorgeous candies and chocolate to satisfy the child in all of us! On Day 1, we'll
cover sugar cooking and caramel cooking, chocolate tempering, gelatin and storage. On Day
2, we'll make a menu that includes: handcrafted gummy bears and sour bears; peanut butter
and milk chocolate truffles; "Mallomars"; lollipops; chocolate fudge; buttercrunch; and sea-salt
caramels.

Baking 101
Saturdays, January 4-25, 10 a.m.-2 p.m.
Sundays, March 15-29, 10 a.m.-2 p.m.
$375 D 3 sessions D Level 1
If you've ever wanted to learn the
fundamentals (and more) of baking without
enrolling in cooking school, this is the ideal
class. In three information-packed classes
taught by top ICE chef instructors, you'll
explore muffins, cookies, brownies, pies,
cheesecake and so much more. You'll also learn
plenty of flavor options and preparation techniques within each of the recipes. At the end,
you'll emerge with a beyond-basics knowledge
of the top desserts a baker needs in his or her
repertoire! Class 1: Quick Breads and Breakfast
Pastries. You'll make: banana nut muffins;
pumpkin bread; and biscuits with honey butter.
Class 2: Cookies and Brownies. You'll make:
chocolate chip cookies; supernatural brownies;
cheesecake bites; and fruit compote. Class 3:
Fruit Desserts. You'll make: apple pie with
whipped cream and mini berry crisps.

The Cookie Jar
Saturday, January 11, 6-10 p.m.
Friday, February 7, 6:30-10:30 p.m.
Thursday, March 5, 6:30-10:30 p.m.
Saturday, April 18, 6-10 p.m.
Saturday, June 6, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
Make cookies that others envy in this
remarkable baking class taught by an expert
ICE chef. There's no cookie you won't excel in!
You'll make and take home a full spectrum of
cookies, including: black and white cookie; sea
salt chocolate chunk; lemon shortbread;
raspberry rugelach.

The Perfect Crust
Friday, January 24, 6:30-10:30 p.m.
Thursday, March 19, 10 a.m.-2 p.m.
Friday, May 8, 6:30-10:30 p.m.
$125 D 1 session D Level 1
A tender, flaky and light crust is what often
separates a good pie from a great one. In this
class, experienced ICE pastry chefs teach you
how to make that elusive perfect pie crust -
great for sweet or savory pies. Under their
expert instruction, you'll learn the same
techniques and tips used by ICE career pastry
grads at New York's top restaurants. You'll
make and work with pâte brisée - which you'll
then use to make your very own double crust
apple pie from scratch.

Classic French Desserts
Sunday, February 2, 10 a.m.-2 p.m.
Thursday, March 26, 6:30-10:30 p.m.
Sunday, May 3, 6-10 p.m.
$125 D 1 session D Level 1
Recreate a French bakery at home with this
selection of delectable desserts. They may seem
intimidating now, but they definitely won't be
once you get done with this class. Together,
we'll tackle: mousse au chocolat; palmiers,
gateau au yaourt (yogurt cake); and crullers.

Classic Italian Desserts
Tuesday, January 14, 6:30-10:30 p.m.
Friday, February 28, 6:30-10:30 p.m.
Wednesday, April 22, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Evoke the Old World with these nonnaapproved classic desserts, creating flavors that
instantly transport you to Italy (or Little Italy!).
We'll create fillings to stuff cannoli, use pignoli
nuts to bake perfectly light cookies, set the
custard for a rich panna cotta and more! Your
traditional dessert menu includes: cannoli;
tiramisu; panna cotta; and pignoli cookies.

Eclair Workshop
Jeff Yoskowitz
Thursday, February 13, 6-10 p.m.
$125 D 1 session D Level 1
Let ICE Pastry & Baking Arts instructor Jeff
Yoskowitz guide you through the delicate art of
creating éclairs worthy of a Parisian pâtisserie.
We'll create the light pâte à choux dough, then
move on to all the baking, filling and frosting.
Our fillings and flavors will include: pistachio;
praline; chocolate; Nutella; coffee; and rose.

Strudel Workshop
Jeff Yoskowitz
Monday, March 2, 6-10 p.m.
$125 D 1 session D Level 1
A perfect strudel - a layered pastry essential
to Austrian and many Eastern European
cuisines - is made with dough stretched so
thin that it is translucent, then typically filled
with fruits. Pastry Chef Jeff Yoskowitz will
teach you how to make it the old-fashioned
way - by slamming it against the table
(seriously)! You'll learn how to stretch the dough
until it's paper-thin and covers a table, and how
to roll it to achieve the many delicate layers that
characterize a great strudel. Your fillings include
apple; cheese; almond-cherry; grape; and dried
fruits.

The Decorated Cookie
Workshop
Penny Stankiewicz
Mon-Tue, April 6-7, 6-10 p.m.
$260 D 2 sessions D Level 2
Take your cookie decorating further in this
information-packed, two-day hands-on class
with Pastry Chef Penny Stankiewicz. Students
will cover the basics of flooding a cookie, but
with the two-day format, you'll also be able to
explore more in-depth decorating techniques
that require the icing to dry over time. We'll
cover cookie monograms and the addition of
dried items in fresh royal icing, detail and
border over piping, and brush embroidery.

The Decorated Cookie:
Spring Edition
Penny Stankiewicz
Wednesday, April 29, 6-10 p.m.
$130 D 1 session D Level 2
Join us for this cookie-decorating workshop
utilizing seasonal colors, designs and more!
Along with experienced pastry chef/artist
Penny Stankiewicz, students will create a
stunning spread of beautiful spring-themed
decorated cookies using royal icing and
flooding techniques.

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

LEVEL 2 D INTERMEDIATE CLASS

Techniques of Lamination
Mondays, June 15-22, 10 a.m.-3 p.m.
$625 D 5 sessions D Level 2
Through this series of classes on laminated dough - in which butter is folded in multiple
times to build a flaky, layered dough - you'll master puff pastry, croissants, danishes and more.
Make your own dough, create and bake classic shapes, and prep a wide range of international
treats, both sweet and savory (and even stuffed). You'll acquire plenty of new skills, as well as
lots of goodies to take home at the end of each day!
Lesson 1: Puff Pastry & Quick Puff. Classic shapes for quick baking; cheese straws; spinach and
cheese pinwheels; palmiers; and prepare puff pastry dough.
Lesson 2: Bake Off Puff & Croissant Dough. Classic shapes for puff pastry; making dough;
pithivier; savory vol-au-vent; chaussons aux pommes (apple turnovers); and prepare croissant
dough.
Lesson 3: Shaping Croissants & Advanced Croissant Dough. Regular, almond and chocolate
croissants; ham-and-cheese croissants; everything-spiced croissants; two-toned croissants
(raspberry and chocolate); and prepare croissant/kouign-amann dough.
Lesson 4: Advanced Croissant Shapes & Danish Dough. Kouign-amann; morning bun; xuixo
(Spanish croissant with pastry cream); pain aux raisins; and prepare danish dough.
Lesson 5: Danish Shapes & Phyllo. Bake off danish dough; apricot, blueberry and cheese braid;
pinwheels, turnovers and envelopes; and baklava, tyropita (cheese pies) and spanakopita.

Croissant & Brioche Workshop
Sat-Sun, January 11-12, 10 a.m.-2:30 p.m.
Wed-Thu, February 19-20, 6-10:30 p.m.
Sat-Sun, March 7-8, 10 a.m.-2:30 p.m.
Sat-Sun, April 18-19, 10 a.m.-2:30 p.m.
Wed-Thu, May 13-14, 6-10:30 p.m.
$275 D 2 sessions D Level 2
Have you ever wondered how to make the
buttery, flaky brioche loaves and croissants
found at fancy bakeries? This class will show
you how. During Day 1 of this two-day workshop,
you'll learn how to see the process through, from
creating the dough to letting it rise to shaping
your own luscious baked goods. On Day 2, you'll
complete a menu of: brioche à tête (brioche in the
classic fluted, topknotted shape); pain au raisins;
classic croissants; almond croissants; chocolate
croissants; and croissant monkey bread.

Advanced Laminated Dough

Under the guidance of pastry chef/artist Penny
Stankiewicz, students will work with delicious,
crispy, laminated brioche; laminated baguette;
and inverse puff pastry, creating several unique
forms with each dough. Knowledge of basic
laminated doughs is a plus.

Kouign-Amann & Filled
Croissant Workshop
Penny Stankiewicz
Wed-Thu, April 22-23, 6-10:30 p.m.
$275 D 2 sessions D Level 2
Have you explored croissants and are now
looking to dive deeper into laminated treats?
Join Pastry Chef Penny Stankiewicz as we
make the buttery, sweet, addictive
kouign-amann. We'll also make filled croissants,
with fillings such as crème brulée; bacon jam;
and baklava. Previous croissant experience is
helpful, but not required.

Penny Stankiewicz
Wed-Thu, May 6-7, 6-10:30 p.m.
$275 D 2 sessions D Level 3
Explore new ways of using laminated dough
techniques in this immersive two-day class.

CHOCOLATE CLASSES
Chocolate Indulgence
Saturday, January 18, 6-10 p.m.
Friday, March 27, 6:30-10:30 p.m.
Friday, April 24, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Satisfy all the chocolate lovers in your life.
From chocolate lava to chocolate-chip
cookies, we've got you covered with how to
bring out the rich chocolaty goodness in any
dessert. Whether you're a chocoholic or you
know some, these baked goods will be the
toast of any party. We'll make: chocolate
mousse; molten chocolate cakes; double
chocolate chip cookies; and devil's food cake.

Chocolate Confections
Thursday, January 30, 6-10 p.m.
Saturday, February 8, 6-10 p.m.
Friday, April 17, 10 a.m.-2 p.m.
Friday, May 29, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Under the guidance of skilled ICE pastry
chefs, you'll learn the art of tempering
chocolate. You'll use these tempered
chocolates as you practice essential methods

LEVEL 3 D ADVANCED CLASS

for making various chocolate confections.
You'll also learn a wide assortment of elegant
and colorful chocolate-decorating techniques
for your treats. Recipes include: chocolate
English toffee; chocolate peanut butter cups;
chocolate bark; and chocolate-dipped
confections.

Molded Chocolate Workshop
Faith Drobbin
Mon-Tue, May 4-5, 10 a.m.-2:30 p.m.
$230 D 2 sessions D Level 2
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.

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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