Gourmet Soup for Foodies: California

Soups can be the simplest and the most complex dishes, and we all know how they warm us up on a cold day, but how much do you know about making them?

WHAT YOU’LL LEARN

In this class you will have the opportunity to learn the basics of soup making with one of our Culinary Chef-Instructors as they take you through the steps, and teach you the techniques to create four different soups: bisque, consume, vegetable, and cream soups. Learn to use everyday ingredients to create a variety of soups that warm your palate and soul.

CLASS SCHEDULES

03/16/2018

03/16/2018 – $175
Fri 6:00 pm – 11:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

Chocolate Treats & Truffles: California

Chocolate lovers rejoice! Whether celebrating the best moments in life or cheering someone up, chocolate tends to instantly make everything better. And now you can learn to bring joy to your friends and family all year round by making these confections at home!

WHAT YOU’LL LEARN

In this class, you’ll learn the art of tempering chocolate, and use that knowledge to create an array of treats. With an introduction to the skills used by top chocolatiers and our best recipes to take home, you will be ready to make and enjoy your own chocolate treats whenever the occasion—or craving—calls.

CLASS SCHEDULES

02/09/2018

02/09/2018 – $175
Fri 6:00 – 10:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Jan 2018

KNIFE SKILLS


01/29/2018 -

01/29/2018 – $150
Mon 9:00 am – 2:00 pm

CREAM PUFFS, ECLAIRS & MORE


01/31/2018 -

01/31/2018 – $175
Wed 6:00 – 10:00 pm

Feb 2018

HANDMADE PASTA


02/07/2018 -

02/07/2018 – $175
Wed 9:30 am – 1:30 pm

CHOCOLATE TREATS & TRUFFLES


02/09/2018 -

02/09/2018 – $175
Fri 6:00 – 10:00 pm

Mar 2018

GOURMET SOUP FOR FOODIES


03/16/2018 -

03/16/2018 – $175
Fri 6:00 pm – 11:00 pm

Secrets of Miso: California

Discover the secrets of miso, an integral seasoning in Japanese cooking.

Join Chef Jin Suzuki, chef-owner of Hachi Ju Hachi in Saratoga, for an introduction to traditional Japanese cuisine featuring one of the most central, and versatile ingredients – miso. Chef Suzuki will demonstrate how miso, a Japanese seasoning produced by fermenting soybeans, can serve as the foundation in three traditional dishes – Tori Niku Miso Tsuke Yaki, Shiro Miso Jiru, and Maguro Nuta. Learn the history of miso, sourcing, as well as the differences between the various types of miso. Plus, you’ll finish with the skills to compose a memorable Japanese meal at home.

WHAT YOU’LL LEARN

Tori Niku Miso Tsuke Yaki” – Miso Marinated Chicken

  • Benefits of cooking with dark meat
  • How to deconstruct and cook a whole chicken
  • To make a miso marinade

Shiro Miso Jiru” – White Miso Soup with wakame seaweed, mushrooms, tofu and green onion

  • Temperature and heat control
  • Philosophy of tasting
  • Knife skills
  • How to re-hydrate seaweed

Maguro Nuta” – White Miso Vinaigrette with raw tuna, green onion and poached vegetables

  • The fermentation differences between red and white miso
  • How to poach and clean green onions and vegetables
  • How to select quality fish for sashimi
  • To make a miso vinaigrette
  • Plating and presentation

 

ABOUT CHEF JIN SUZUKI

As chef-owner of Hachi Ju Hachi in Saratoga, CA Chef Suzuki uses traditional Japanese ingredients and techniques to produce a refined Kansai-style of cooking.  The principles of washoku – harmony, balance, simplicity and restraint – are the core of his philosophy. At Hachi Ju Hachi, Chef Suzuki takes no shortcuts and some of his techniques are uncommon as they are so time-consuming. From making his own salt, tofu, Chef Suzuki strives to honor traditional Japanese cuisine.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Jan 2018

KNIFE SKILLS


01/29/2018 -

01/29/2018 – $150
Mon 9:00 am – 2:00 pm

CREAM PUFFS, ECLAIRS & MORE


01/31/2018 -

01/31/2018 – $175
Wed 6:00 – 10:00 pm

Feb 2018

HANDMADE PASTA


02/07/2018 -

02/07/2018 – $175
Wed 9:30 am – 1:30 pm

CHOCOLATE TREATS & TRUFFLES


02/09/2018 -

02/09/2018 – $175
Fri 6:00 – 10:00 pm

Mar 2018

GOURMET SOUP FOR FOODIES


03/16/2018 -

03/16/2018 – $175
Fri 6:00 pm – 11:00 pm

Bagels & Pretzels: California

WHAT YOU’LL LEARN

Find a great bagel in your own kitchen, made by you.

We’ll teach you the secret to making this fun and easy twice-cooked bread at home, which will allow you to make not only bagels, but pretzels too. Get the techniques to mix, proof, shape, boil and bake the quintessential bagel, complete with classic toppings such as sesame seeds and poppy seeds. Plus, you’ll learn to make flavorful compound butters and cream cheeses that will remain a “must” on your breakfast table from now on.

At the end of class, you’ll enjoy trying the piping hot bagels you made with cream cheese, lox and all the fixings.

 

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

Secret of Spices: California

Indulge your senses in a hands-on experience, with spices from around the world.

WHAT YOU’LL LEARN

Warning: This culinary class may not be for the faint of nose. In just four hours, you’ll acquire skills to properly match spices with dishes—not always an easy task, especially if a recipe calls for exotic international spices that you’ve never used.

Learn how to maximize flavor and prepare spice combinations. You’ll cook a three-course meal that shows how the right spices can make even your regular dinner routine irresistible.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

Madeleines & Macarons: California

In just a few hours, learn how easy it is to make marvelous madeleines and the ever-popular classic French macaron.

WHAT YOU’LL LEARN

In this lively hands-on class, you will learn to make delicious madeleines—elegant and distinctively shell-shaped French cakes—and the classic French macaron (Gerber or macaron en français using almonds, meringue, buttercream and ganache). The result: delicate, delicious creations in bright, bold colors.

Expand your repertoire to make additional creations including the classic American coconut-based macaroon. After class, you’ll have beaucoup goodies to wrap up and bring home, as well as the proper techniques and recipes to sweeten any future occasion.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

Homemade Pizza: California

Create unbelievable pizzas with dough from scratch and delicious toppings in this fun, hands-on class that will totally amp up your Friday-night-pizza game!

WHAT YOU’LL LEARN

Crust is key. Not only will you learn the process to kneading and shaping classic pizza dough, you will also learn whole wheat dough for a whole grain alternative.  And once you’ve got your base, you’ll get the tips for getting a perfectly crisp brick-oven effect at home. Recipes learned will vary from classic Italian to French and more:

  • Pizza Margherita
  • Tarte Flambée
  • Spinach, Goat Cheese and Herb on Whole Wheat
CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

Holiday Cookies: California

Create a lasting—and delicious— impression this holiday season with our festive cookie class.

WHAT YOU’LL LEARN

In this fun, hands-on class, students will be introduced to a number of doughs and the methods behind making them, including cutting in and creaming butter. You’ll learn to shape rolled, dropped, molded and log cookies; how to cut doughs and to compose an attractive presentation. By learning to bake classics such as chocolate crinkle cookies, gingersnaps, linzer stars, vanilla crescents and rich French shortbread, you’ll be the life of the party. Best of all, you get to take home what you make.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

Handmade Pasta: California

Nothing beats fresh pasta from a mom-and-pop Italian store, except for even fresher pasta made by hand at home. Join us, for a hands on introduction to mixing, kneading and rolling pasta dough.

WHAT YOU’LL LEARN

You’ll make a basic egg noodle dough, which can be cut and formed into an infinite variety of shapes, and a more elastic dough that can be filled and folded into ravioli or tortellini. Round out your education by preparing seasonal fillings and sauces using mouth-watering ingredients with light flavors and textures designed to complement the pastas you’ve created.

CLASS SCHEDULES

02/07/2018

02/07/2018 – $175
Wed 9:30 am – 1:30 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

French Classics Coq Au Vin: California

Savor the tastes of France and add a host of new techniques to your cooking repertoire while learning how to make classic dishes. In this class, a chef-instructor will guide you through the execution behind a light salad with vinaigrette, Coq au Vin,  and Chocolate Soufflé.

WHAT YOU’LL LEARN

You’ll learn how to properly cook protein, while also seeing how to whisk together a classic vinaigrette with just the right flavor and consistency. Finally, you’ll learn the keys to making a classic French dessert that will end any meal with a sweet, and memorable, touch.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.