tyler-florence-1100x450

Culinary Entrepreneurship Presented by Tyler Florence

Immersive.
Food Centric.
Startup Focused.

Designed by leading food entrepreneurs and academics, ICC’s Culinary Entrepreneurship Program provides you with the tools, mindset and resources needed to launch a new business in the growing food industry.

Watch the video to hear Tyler Florence on training the next generation

Fields marked with an * are required
GET FREE INFORMATION

THE ICC ADVANTAGE

Led by celebrity chef and entrepreneur Tyler Florence, Culinary Entrepreneurship is an immersive, personalized program that provides students with the tools, strategies, and confidence needed to launch and fuel a new business within the food industry. This six-week program, designed for aspiring food entrepreneurs looking for a fast-paced, food-focused environment, is taught by leading industry professionals with the goal of demystifying the startup process by guiding students from concept to business plan development. ICC’s instructors and network of industry leaders provides the ideal environment to cultivate the next generation of food entrepreneurs.

LEARN FROM EXPERTS
Tyler Florence leads a top-notch team of professionals

Tyler Florence, instructor and discussion leader, provides expert knowledge and advice while fostering brainstorms and discussions among the students and instructors.

Under his guidance, you’ll receive expert instruction from industry leaders and world-class academics bridging the gap between concept and action. You’ll learn proven methods for new business development through hands-on classroom instruction and open discussion with instructors and peers. Our accomplished instructors provide real-world experience to develop your entrepreneurial acumen, as well as support that builds both confidence and skills.

tf-headshot_small
“In order to keep The Bay Area a world-class leader in the food space, we are in need of a constant pool of talented, passionate, well-trained restaurateurs and food-related business owners. I believe that the dynamic combination of ‘boots-on-the-ground’ and solid academic instruction will provide a well-rounded opportunity for success.”

-Tyler Florence

KEEP YOUR DAY JOB (FOR NOW)
Flexible Schedule With Real World & Online Units

Busy schedule? The program is offered in a flexible blended-format that combines face-to-face instruction with online learning.  The online component uses common technology that allows you to do your coursework when it is most convenient.  Course materials, community and support are accessible anytime…and just about anywhere.

snapshot2
FOOD CENTRIC, START-UP FOCUSED
Learn Critical Business Skills For Any Venture
  • Foundations of successful entrepreneurship
  • How to write a business plan
  • Key elements of concept design and business modeling
  • Tools for evaluating the marketplace
  • Effective building a brand
  • Feasibility techniques for financing
  • Effective cash flow management
  • Front & Back of house management
  • Food product manufacturing & distribution best practices
  • Importance of team building and leadership management
  • How to pitch your idea and source funding

WHAT YOU'LL LEARN IN 6 WEEKS

  • Session 1: Entrepreneurship
    What does it mean to be an entrepreneur? Are you ready to build your business? Discover how culinary entrepreneurs approach business modeling and execute on opportunity.
  • Session 2: Concept Development
    Most critical to the success of any new venture is a clearly defined concept. This is a deep dive into the key elements of concept design & defining your brand.
  • Session 3: Marketing
    A successful marketing strategy is the foundation of a successful business. Your marketing plan will define your measures of success and how you plan to get there.
  • Session 4: Start Up Operations & Finance
    This session digs in deep on what you actually have to “do” to start up.  Walk step-by-step through facility and logistics planning and get hands on with capital budgeting and financial projections in order to effectively quantify your goals and prove you can make money.
  • Session 5: Operations & Financial Management
    Learn business best practices to manage your business efficiently in order to maximize profit and growth.
  • Session 6: Practice Pitch
    Practice pitching your idea to industry and investment experts.

In addition to completing weekly business plan assignments online, students also complete topic-specific online modules, designed to narrow the focus on topics relevant to their business goals.  Topics include:

  • Human Resources & Personnel Issues
  • Managing Revenue
  • Food Costing
  • Building a Brand
  • Designing & Implementing a Beverage System
  • Social Media
  • Facility Design & Construction
  • Kitchen/Back-of-House Management
  • Food Products 101
CLASS SCHEDULES
Classes start year round
Daytime – Sat – 6 Weeks
9:00 am to 5:00 pm
Upcoming Classes:
09/30/2017

11/04/2017 – $6,950

Financial Aid & Scholarships Available To Those Who Qualify

COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us



UPCOMING OPEN HOUSES
CALIFORNIA CAMPUS
02/08/2017 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

03/01/2017 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

03/22/2017 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

04/12/2017 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

05/03/2017 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

05/24/2017 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

06/14/2017 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

07/12/2017 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

08/02/2017 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

08/23/2017 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

TUITION INCLUDES:
  • Application fee
  • 24/7 online access and support
tapas-essentials

Tapas Essentials

The “small plates” trend currently in vogue in so many New York City hot spots has its deep roots in the lively taverns of Spain, where tapas are enjoyed with wine and friends. Bring this social and savory style of eating to your own table. After this course, you’ll have the know-how to assemble impromptu cocktail “bites” or combine several dishes into a delectable, eclectic meal. Either way, these small plates are a great way to bring big flavors, friends and family together.

WHAT YOU’LL LEARN

You’ll prepare soup, vegetable, meat and seafood recipes for such tapas favorites as tortilla española (potato omelet) and almendras fritas (savory sautéed almonds). You’ll polish your culinary skills and acquire a few cooking methods traditional to the Spanish kitchen, using the cazuela (earthenware casserole) and plancha (griddle) to conjure authentic dishes.

TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies

Purchase a gift certificate

tapas-essentials
CLASS SCHEDULES

03/30/2017

03/31/2017 – $695
Thurs & Fri 5:45 pm – 10:45 pm

10/12/2017

10/13/2017 – $695
Thurs & Fri 5:45 pm – 10:45 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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 2017

FOOD STYLING FOR MEDIA


01/20/2017 -

01/21/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

PASTRY TECHNIQUES


01/26/2017 -

02/23/2017 – $6,800
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


01/30/2017 -

02/03/2017 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

CULINARY TECHNIQUES


01/30/2017 -

02/27/2017 – $8,230
Mon-Fri 9:30 am – 2:30 pm

Feb 2017

OLIVE OIL SOMMELIER


02/04/2017 -

02/06/2017 – Sold Out
Sat-Mon 9:00 am – 4:00 pm

OLIVE OIL SOMMELIER


02/07/2017 -

02/08/2017 – $800
Tue & Wed 9:00 am – 5:00 pm

OLIVE OIL SOMMELIER


02/09/2017 -

02/10/2017 – $800
Thur & Fri 9:00 am – 5:00 pm

ESSENTIALS OF ITALIAN COOKING


02/21/2017 -

03/07/2017 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

INTRODUCTION TO CAKE DECORATING


02/27/2017 -

03/03/2017 – $1,030
Mon-Fri 9:00 am – 2:30 pm

Mar 2017

CAKE DECORATING CARVED CAKES


03/06/2017 -

03/08/2017 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

UPCOMING CLASSES
maria-loi-web

Greek Christmas with Maria Loi

WHAT YOU’LL LEARN

Bring a few Greek favorites to your holiday table this year! Chef Maria Loi, Greek food ambassador and author of The Greek Diet, prepares you to cook your holiday feast with the ingredients and flavors of the Mediterranean. In this one-day, hands-on class, you’ll learn to make classic Greek dishes, as well as the health benefits of ingredients that comprise the Mediterranean diet.

Greek Christmas Menu:

  • Arnaki Fricasse – Braised Lamb with Romaine, Leeks, and Dill in Traditional Avgolemono (Egg-Lemon) Sauce
  • Sitarenia me Rodi – Arugula, Pomegranate, Wheat Berries, Walnuts, and Mastiha-Infused Apple Salad with Vinaigrette
  • Kourambiedes – Traditional Greek Almond Christmas Cookies with Mastiha

Purchase a gift certificate

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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.

maria-loi-web
CLASS SCHEDULES
None Scheduled.
Check Back Soon
UPCOMING CLASSES

Jan 2017

PARISIAN BAGUETTES


01/21/2017 -

01/21/2017 – SOLD OUT
Sat 10:00 am – 2:00 pm

COOKING THE NEW DELICIOUS


01/28/2017 -

01/28/2017 – $195
Sat 10:00 am – 2:00 pm

Feb 2017

FRENCH CLASSICS: COQ AU VIN & MORE


02/04/2017 -

02/04/2017 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


02/04/2017 -

02/04/2017 – $195
Sat 3:30 pm – 7:30 pm

FRENCH CLASSICS: SOUPE DE POISSONS


02/11/2017 -

02/11/2017 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


02/11/2017 -

02/11/2017 – $195
Sat 3:30 pm – 7:30 pm

DOUGHNUTS, FRITTERS & MORE


02/25/2017 -

02/25/2017 – $195
Sat 3:30 pm – 7:30 pm

Mar 2017

CREAM PUFFS, ECLAIRS & MORE


03/11/2017 -

03/11/2017 – $195
Sat 3:30 pm – 7:30 pm

HANDMADE PASTA


03/11/2017 -

03/11/2017 – $195
Sat 10:00 am – 2:00 pm

WINE UNCORKED


03/11/2017 -

03/11/2017 – $195
Sat 12:00 pm – 3:00 pm

Other One Day Classes
pastry-techniques

Pastry Techniques

If the mere mention of elegant French pastries or exquisite cakes makes your heart race, ICC’s Pastry Techniques course may just be what you’re looking for. Through this in-depth course, bakers get a taste of a professional pastry kitchen, taking their skills to new heights and learning how to create a wide range of desserts.

WHAT YOU’LL LEARN

Taught by ICC’s inspiring pastry chef-instructors, these small, high-energy classes are hands-on, exciting and a great training ground for the at-home baker who wants to learn techniques employed by professional pastry chefs in the industry.

Come to class each day, slip on your baker’s whites and get ready to discover how to handle a pastry bag with precision, temper and mold chocolate, decorate cakes and much more—skills that will become second nature as you progress through 100 hours of fast-paced training. Best of all, you’ll do it at your own well-equipped workstation, in the same modern facilities used by the school’s career students.

Serious amateurs will learn to:

  • Bake cakes and tarts
  • Work with chocolate
  • Construct mousses and hot & cold desserts
  • Make petits fours
  • Create sugar syrups, meringues and buttercreams
  • Develop skills in cake decoration
  • Make puff pastry and pâte a choux
  • Use baking tools and equipment properly
  • Become familiar with the ingredients of the pastry kitchen
TUITION INCLUDES

Application fee
Uniform
Tool kit
Books and supplies
“Family meal” prepared by culinary program students (weekdays)

Purchase a gift certificate

pastry-techniques
CLASS SCHEDULES

01/26/2017

02/23/2017 – $6,800
Mon-Fri 9:30 am – 2:30 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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 2017

FOOD STYLING FOR MEDIA


01/20/2017 -

01/21/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

PASTRY TECHNIQUES


01/26/2017 -

02/23/2017 – $6,800
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


01/30/2017 -

02/03/2017 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

CULINARY TECHNIQUES


01/30/2017 -

02/27/2017 – $8,230
Mon-Fri 9:30 am – 2:30 pm

Feb 2017

OLIVE OIL SOMMELIER


02/04/2017 -

02/06/2017 – Sold Out
Sat-Mon 9:00 am – 4:00 pm

OLIVE OIL SOMMELIER


02/07/2017 -

02/08/2017 – $800
Tue & Wed 9:00 am – 5:00 pm

OLIVE OIL SOMMELIER


02/09/2017 -

02/10/2017 – $800
Thur & Fri 9:00 am – 5:00 pm

ESSENTIALS OF ITALIAN COOKING


02/21/2017 -

03/07/2017 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

INTRODUCTION TO CAKE DECORATING


02/27/2017 -

03/03/2017 – $1,030
Mon-Fri 9:00 am – 2:30 pm

Mar 2017

CAKE DECORATING CARVED CAKES


03/06/2017 -

03/08/2017 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

UPCOMING CLASSES
icc_web_dave-arnold_1100x450_110716_r2

Liquid Intelligence with Dave Arnold

icc_fb_dave-arnold_1200x628_110216_r1
WHAT YOU’LL LEARN

The Science and Techniques of Making Cocktails with Dave Arnold

Delve into inventive spirits with the mastermind of cocktail technology himself, Dave Arnold. Paralleling the structure of his book, Liquid Intelligence, this one-day course will explain the theory of classic cocktail technique, balance and recipe development. Arnold will build upon the fundamentals of traditional cocktails to teach new bar techniques, with a focus on that which can be applied to any bar situation, as well as incorporating more demanding, and sometimes expensive, techniques. Gain an understanding of the advancements in cocktail technology and why, when, and how to use these new techniques.

What You’ll Learn:

  • The effects of shaking techniques
  • How stirring works
  • The rules of cocktail specs
  • Using cocktail rules to develop new drinks
  • Using culinary acids in a juice program
  • Ways to manage and produce ice
  • Rapid infusions using ISI whipper
  • Fat washing techniques
  • Milk washing techniques
  • Juice shake techniques
  • Carbonation techniques
  • Centrifugation techniques

Purchase a gift certificate.

About Dave Arnold: Associate Dean of Culinary Technology
After teaching at ICC from 2005 to 2011 Dave Arnold opened Booker and Dax, a bar devoted to cutting-edge cocktail techniques and launched Booker and Dax Equipment, designing equipment for chefs and home cooks. Dave is the author of the James Beard and IACP award-winning book Liquid Intelligence, host of the weekly podcast Cooking Issues on Heritage Radio Network, and founder of The Museum of Food and Drink. To support MOFAD and their upcoming exhibitions, please click here.

NEW YORK, NY - NOVEMBER 15:  Director of Culinary Technology at The International Culinary Center Dave Arnold gives a demonstration at The International Culinary Center on November 15, 2011 in New York City.  (Photo by Neilson Barnard/Getty Images for The International Culinary Center)
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 888.324.2433. 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. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

UPCOMING CLASSES

Jan 2017

PARISIAN BAGUETTES


01/21/2017 -

01/21/2017 – SOLD OUT
Sat 10:00 am – 2:00 pm

COOKING THE NEW DELICIOUS


01/28/2017 -

01/28/2017 – $195
Sat 10:00 am – 2:00 pm

Feb 2017

FRENCH CLASSICS: COQ AU VIN & MORE


02/04/2017 -

02/04/2017 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


02/04/2017 -

02/04/2017 – $195
Sat 3:30 pm – 7:30 pm

FRENCH CLASSICS: SOUPE DE POISSONS


02/11/2017 -

02/11/2017 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


02/11/2017 -

02/11/2017 – $195
Sat 3:30 pm – 7:30 pm

DOUGHNUTS, FRITTERS & MORE


02/25/2017 -

02/25/2017 – $195
Sat 3:30 pm – 7:30 pm

Mar 2017

CREAM PUFFS, ECLAIRS & MORE


03/11/2017 -

03/11/2017 – $195
Sat 3:30 pm – 7:30 pm

HANDMADE PASTA


03/11/2017 -

03/11/2017 – $195
Sat 10:00 am – 2:00 pm

WINE UNCORKED


03/11/2017 -

03/11/2017 – $195
Sat 12:00 pm – 3:00 pm

Other One Day Classes
IMG_0789_web

Olive Oil Sommelier Certification: Course Three

Level 3 of the Olive Oil Sommelier Certification Course hones in on sensory assessment skills through instructional tasting exercises and selective trials to identify the presence and degree of defects and quality characteristics. Day 2 will be reserved for proficiency testing and the conferring of certificates of completion. This 2-day course marks the completion of the Olive Oil Sommelier Certification Courses. Those who complete all three levels and meet proficiency benchmarks will receive their Olive Oil Sommelier Certificate in the mail after the course concludes.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.

WHAT YOU’LL LEARN
  • Sensory assessment
  • Tasting exercises
  • Ability to detect presence and degree of defects and quality characteristics
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note:

Note: Olive Oil Sommelier Certification is a 3-course comprehensive, certification series. As a pre-requisite, successful completion of Course 1 and Course 2 is required prior to attending this course.

About Olive Oil Times Education Lab:

The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

IMG_0789_web
CLASS SCHEDULES

02/09/2017

02/10/2017 – $800
Thur & Fri 9:00 am – 5:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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 2017

FOOD STYLING FOR MEDIA


01/20/2017 -

01/21/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

PASTRY TECHNIQUES


01/26/2017 -

02/23/2017 – $6,800
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


01/30/2017 -

02/03/2017 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

CULINARY TECHNIQUES


01/30/2017 -

02/27/2017 – $8,230
Mon-Fri 9:30 am – 2:30 pm

Feb 2017

OLIVE OIL SOMMELIER


02/04/2017 -

02/06/2017 – Sold Out
Sat-Mon 9:00 am – 4:00 pm

OLIVE OIL SOMMELIER


02/07/2017 -

02/08/2017 – $800
Tue & Wed 9:00 am – 5:00 pm

OLIVE OIL SOMMELIER


02/09/2017 -

02/10/2017 – $800
Thur & Fri 9:00 am – 5:00 pm

ESSENTIALS OF ITALIAN COOKING


02/21/2017 -

03/07/2017 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

INTRODUCTION TO CAKE DECORATING


02/27/2017 -

03/03/2017 – $1,030
Mon-Fri 9:00 am – 2:30 pm

Mar 2017

CAKE DECORATING CARVED CAKES


03/06/2017 -

03/08/2017 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

UPCOMING CLASSES
IMG_0801_ for OO Certification _web

Olive Oil Sommelier Certification: Course Two

Level 2 of the Olive Oil Sommelier Certification Course will look closely at olive oil production processes and how they affect specific sensory characteristics. In this 2-day course, we’ll dive deeper into olive oil chemistry, testing methods, quality standards and supply chain considerations, while exploring the world of olive cultivars. With an emphasis on advanced sensory assessment techniques, you’ll sample oils from 20+ countries through interactive tasting sessions to develop sensory memory and examine olive oil defects & quality characteristics.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.

WHAT YOU’LL LEARN
  • Production and processing
  • Sensory assessment
  • Olive oil chemistry
  • Testing methods
  • Grades and standards
  • Supply chains
  • Advanced sensory assessment techniques
  • Olive cultivars
  • Olive oil defects and quality characteristics
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a 3-course comprehensive, certification series. As a pre-requisite, successful completion of Course 1 is required prior to attending this course.

About Olive Oil Times Education Lab:

The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

IMG_0801_ for OO Certification _web
CLASS SCHEDULES

02/07/2017

02/08/2017 – $800
Tue & Wed 9:00 am – 5:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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 2017

FOOD STYLING FOR MEDIA


01/20/2017 -

01/21/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

PASTRY TECHNIQUES


01/26/2017 -

02/23/2017 – $6,800
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


01/30/2017 -

02/03/2017 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

CULINARY TECHNIQUES


01/30/2017 -

02/27/2017 – $8,230
Mon-Fri 9:30 am – 2:30 pm

Feb 2017

OLIVE OIL SOMMELIER


02/04/2017 -

02/06/2017 – Sold Out
Sat-Mon 9:00 am – 4:00 pm

OLIVE OIL SOMMELIER


02/07/2017 -

02/08/2017 – $800
Tue & Wed 9:00 am – 5:00 pm

OLIVE OIL SOMMELIER


02/09/2017 -

02/10/2017 – $800
Thur & Fri 9:00 am – 5:00 pm

ESSENTIALS OF ITALIAN COOKING


02/21/2017 -

03/07/2017 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

INTRODUCTION TO CAKE DECORATING


02/27/2017 -

03/03/2017 – $1,030
Mon-Fri 9:00 am – 2:30 pm

Mar 2017

CAKE DECORATING CARVED CAKES


03/06/2017 -

03/08/2017 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

UPCOMING CLASSES
flodeboller_resized

Flødeboller and Pecan Maple Brittles

icc_fb_ny-nordic-fldeboller_1200x628_r2
WHAT YOU’LL LEARN

Danish flødeboller, hand-dipped chocolate cream puffs, are one of Scandinavia’s most delicious little secrets. Learn how to create your own with a perfect snap and shine!

In this 3 hour class taught by Noah Carroll, Executive Pastry Chef at the Great Northern Food Hall, you’ll learn the important steps of preparing and assembling the perfect flødeboller. You’ll practice shaping, coating, and even tempering chocolate as well as learn to make various types of naturally flavored meringue.

As a special treat, Chef Noah will teach the class how to make Pecan Maple Brittles, another favorite confection.

What You’ll Enjoy:

  • Handmade flødeboller and pecan maple brittle to bring home
  • Coffee from Brownsville roaster, tea and ciders to enjoy with your treats
  • Recipe booklet and apron to bring home

Purchase a gift certificate.

About Chef Noah Carroll: Executive Pastry Chef, Great Northern Food Hall
Noah comes from a Corporate Chef position at the Dominique Ansel Bakery in New York City. Prior to this, Noah worked six years as Sous Chef and Executive Pastry Chef within The Dinex Group of Daniel Boulud.

Photo Credit: Signe Birck Photography

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

flodeboller_resized
CLASS SCHEDULES
None Scheduled.
Check Back Soon
UPCOMING CLASSES

Jan 2017

PARISIAN BAGUETTES


01/21/2017 -

01/21/2017 – SOLD OUT
Sat 10:00 am – 2:00 pm

COOKING THE NEW DELICIOUS


01/28/2017 -

01/28/2017 – $195
Sat 10:00 am – 2:00 pm

Feb 2017

FRENCH CLASSICS: COQ AU VIN & MORE


02/04/2017 -

02/04/2017 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


02/04/2017 -

02/04/2017 – $195
Sat 3:30 pm – 7:30 pm

FRENCH CLASSICS: SOUPE DE POISSONS


02/11/2017 -

02/11/2017 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


02/11/2017 -

02/11/2017 – $195
Sat 3:30 pm – 7:30 pm

DOUGHNUTS, FRITTERS & MORE


02/25/2017 -

02/25/2017 – $195
Sat 3:30 pm – 7:30 pm

Mar 2017

CREAM PUFFS, ECLAIRS & MORE


03/11/2017 -

03/11/2017 – $195
Sat 3:30 pm – 7:30 pm

HANDMADE PASTA


03/11/2017 -

03/11/2017 – $195
Sat 10:00 am – 2:00 pm

WINE UNCORKED


03/11/2017 -

03/11/2017 – $195
Sat 12:00 pm – 3:00 pm

Other One Day Classes
Meyers Bageri Baking Class_resized

Meyers Bageri Baking Class

icc_fb_ny-nordic-bread_1200x628_r2
WHAT YOU’LL LEARN

Great bread is at the heart of Nordic cuisine and now you can learn the unique style of bread developed by Claus Meyer in Denmark.

With long fermentation, lots of organic wholegrain and high hydration, these loaves are juicy, nutritious, nourishing and full of flavor. In this 3.5 hour class led by Thomas Steinmann, Head Baker of Meyers Bageri, you’ll learn to bake the signature Rye Bread loaf and the Øland Wheat Bread, applying the key principles of Meyers Bageri’s (Bakery) organic whole grain philosophy. Learn the techniques related to these unconventional types of dough, including mixing, kneading, proofing, shaping and baking, and gain the knowledge to make great bread at home!

What You’ll Enjoy:

  • Demonstration of the stone milling process of locally grown Øland Wheat
  • Baked whole grain wheat bread and rye bread to take home
  • Whole grain wheat bread dough to bake at home
  • Sourdough in a pan, ready to bake at home
  • Charcuterie, cheese, butter and jam to enjoy with your fresh baked bread in class
  • Coffee from Brownsville roaster, tea and ciders
  • Recipe booklet and apron to bring home

Purchase a gift certificate.

About Thomas Steinmann: Head Baker, Meyers Bageri
Thomas established his proud baking philosophy as an apprentice at Meyers Bageri in Denmark. After graduating, he continued to carry out high quality craftsmanship, while leading the popular baking classes at Meyers Bageri in Denmark. Thomas has unremitting interest in developing and teaching techniques for baking fluffy bread with true whole grain flour, where the nutritious germ and bran from the grains have been preserved.

Photo Credit: Skovdahl Nordic / Stine Christiansen

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

Meyers Bageri Baking Class_resized
CLASS SCHEDULES
None Scheduled.
Check Back Soon
UPCOMING CLASSES

Jan 2017

PARISIAN BAGUETTES


01/21/2017 -

01/21/2017 – SOLD OUT
Sat 10:00 am – 2:00 pm

COOKING THE NEW DELICIOUS


01/28/2017 -

01/28/2017 – $195
Sat 10:00 am – 2:00 pm

Feb 2017

FRENCH CLASSICS: COQ AU VIN & MORE


02/04/2017 -

02/04/2017 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


02/04/2017 -

02/04/2017 – $195
Sat 3:30 pm – 7:30 pm

FRENCH CLASSICS: SOUPE DE POISSONS


02/11/2017 -

02/11/2017 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


02/11/2017 -

02/11/2017 – $195
Sat 3:30 pm – 7:30 pm

DOUGHNUTS, FRITTERS & MORE


02/25/2017 -

02/25/2017 – $195
Sat 3:30 pm – 7:30 pm

Mar 2017

CREAM PUFFS, ECLAIRS & MORE


03/11/2017 -

03/11/2017 – $195
Sat 3:30 pm – 7:30 pm

HANDMADE PASTA


03/11/2017 -

03/11/2017 – $195
Sat 10:00 am – 2:00 pm

WINE UNCORKED


03/11/2017 -

03/11/2017 – $195
Sat 12:00 pm – 3:00 pm

Other One Day Classes
NewNordicCookingClass_resized

New Nordic Cooking Class

icc_fb_ny-nordic_1200x628_110216_r1
WHAT YOU’LL LEARN

Immerse yourself in the exiting themes of the Nordic Culinary movement!

Work alongside Chef Simon Krüger, sous chef at Claus Meyer’s Great Northern Food Hall, to explore the fundamental cooking techniques and signature preparations in Nordic cuisine with a focus on the seasonal produce of New York, and its surroundings. After plating beautiful dishes, enjoy a delicious family-style dinner to enjoy the dishes prepared, with wine and other refreshing drinks included.

What You’ll Enjoy:

  • A glass of sparkling wine upon arrival
  • Sit down, family-style dinner, to enjoy the dishes you have prepared
  • Wine and other refreshing drinks including Mousserende Æblevin (sparkling apple wine), a champagne-method apple wine from Claus’ apple orchard in Lillø, Denmark.
  • Recipe booklet and apron to bring home

Purchase a gift certificate.

About Chef Simon Krüger: Sous Chef, Great Northern Food Hall
Simon, a native of Denmark, has worked in a number of acclaimed restaurants in Copenhagen after graduating from Copenhagen Hospitality College, including Relæ, Christian F. Puglisi’s entirely organic restaurant.

In 2014, Simon went to La Paz, Bolivia, where he was the Creative Sous Chef and Assistant Head Chef at Gustu, run by Claus Meyer and The Melting Pot Foundation. The time at Gustu changed Simon´s view of the industry, and he was now, more than ever, driven by the wish to keep incorporating social and environmental awareness into the restaurant business. Before coming to New York, Simon was the Head Chef at Melsted Badehotel, a seaside hotel on the Nordic Island of Bornholm, highlighting local ingredients and producers.

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

NewNordicCookingClass_resized
CLASS SCHEDULES
None Scheduled.
Check Back Soon
UPCOMING CLASSES

Jan 2017

PARISIAN BAGUETTES


01/21/2017 -

01/21/2017 – SOLD OUT
Sat 10:00 am – 2:00 pm

COOKING THE NEW DELICIOUS


01/28/2017 -

01/28/2017 – $195
Sat 10:00 am – 2:00 pm

Feb 2017

FRENCH CLASSICS: COQ AU VIN & MORE


02/04/2017 -

02/04/2017 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


02/04/2017 -

02/04/2017 – $195
Sat 3:30 pm – 7:30 pm

FRENCH CLASSICS: SOUPE DE POISSONS


02/11/2017 -

02/11/2017 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


02/11/2017 -

02/11/2017 – $195
Sat 3:30 pm – 7:30 pm

DOUGHNUTS, FRITTERS & MORE


02/25/2017 -

02/25/2017 – $195
Sat 3:30 pm – 7:30 pm

Mar 2017

CREAM PUFFS, ECLAIRS & MORE


03/11/2017 -

03/11/2017 – $195
Sat 3:30 pm – 7:30 pm

HANDMADE PASTA


03/11/2017 -

03/11/2017 – $195
Sat 10:00 am – 2:00 pm

WINE UNCORKED


03/11/2017 -

03/11/2017 – $195
Sat 12:00 pm – 3:00 pm

Other One Day Classes