dannymenaweb

WHAT YOU’LL LEARN

Join Danny Mena, chef-owner of the celebrated Hecho en Dumbo in NYC, for a flavorful introduction to Mexican cooking. He’ll explore classics such as Yucatecan-Style Chicken, Pescado a la Veracruzana, and Salsa Casera. Chef Mena will also create a cocktail with what he calls “the earthiest of Mexican spirits,” Mezcal, a perfect complement to the cuisine.

Purchase a gift certificate.

ABOUT CHEF DANNY MENA

A 2006 graduate of ICC, Danny is known for using the finest ingredients to recreate the traditional and contemporary dishes from his hometown of Mexico City. He has earned accolades in Vanity Fair, LA Times, New York Times and Rolling Stone.

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.

dannymenaweb
CLASS SCHEDULES
None Scheduled.
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knife

Sharpen your knives—and your skills—while learning to execute essential knife cuts for precision in the kitchen. This one-day workshop, designed to give you greater consistency and confidence, will combine the techniques learned to complete a dish you can add to your repertoire at home.

WHAT YOU’LL LEARN
  • Knife sharpening
  • Honing your knife on a steel
  • To correctly hold your knife
  • Knife cuts (taught using assorted vegetables) include:
    • Julienne
    • Baton cut
    • Large dice
    • Medium dice
    • Small dice
    • Brunoise
    • Chiffonade
  • To properly cut an onion and shallot
  • To properly and safely use a mandoline (taught using potato for waffle cut)
  • Utilizing the above techniques to complete a dish in class

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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.

knife
CLASS SCHEDULES

10/07/2016

10/07/2016 – $95
Fri 6:00 pm – 9:00 pm

The-New-Delicious-Cooking-Class

WHAT YOU’LL LEARN

Learn culinary techniques for cooking the bounty of the season!

You’ll learn how to use all the products you are working with, whether it’s roots, tubers, apples, pears and hardy greens in the colder months; asparagus, peas and strawberries in the spring; or corn, zucchini, tomatoes and peaches in the warmer months.

This class will not just teach you recipes—it will change the way you look at ingredients, as you use techniques to transform and deconstruct each seasonal ingredient into delicious dishes.  (You may never discard those apple peels or celery root tops again!)

New Fall Menu:

  • Oven roasted salsify gratin
  • Classic beef bourguignon and fresh egg noodles
  • Cream puffs with cardamom cream and pumpkin chocolate sauce

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.

The-New-Delicious-Cooking-Class
CLASS SCHEDULES

10/22/2016

10/22/2016 – $195
Sat 10:00 am – 2:00 pm

wine-uncorked

WHAT YOU’LL LEARN

Bring a friend and enjoy a Saturday afternoon, opening up the world of wine in a lively and rewarding fashion.  We’ll outline wine-making traditions of the Old World and compare this sensibility with the extroverted can-do attitude ofNew World oenology. Learn to describe wine – wine as a second language! Then we’ll taste, talk and decide on our preferences. We’re on our own personal learning curves. Take the three hour hike on yours, the view is great!

Students must be at least 21 years of age to enroll in this course.

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.

wine-uncorked
CLASS SCHEDULES
None Scheduled.
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spices

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.

Indulge your senses in a hands-on experience, with exotic spices from around the world. Learn how to maximize flavor and prepare spice combinations. You’ll cook (and eat!) a three-course meal that shows how the right spices can make even your regular dinner routine irresistible.

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.

spices
CLASS SCHEDULES

10/15/2016

10/15/2016 – $195
Sat 10:00 am – 2:00 pm

handmade-pasta

WHAT YOU’LL LEARN

Nothing beats fresh pasta from a mom-and-pop Italian store, except for even fresher pasta made by hand at home. Our expert chef-instructors will share techniques for mixing, kneading and rolling pasta dough.

You’ll make a basic 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.

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. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

handmade-pasta
CLASS SCHEDULES

12/03/2016

12/03/2016 – $195
Sat 10:00 am – 2:00 pm

steak_hooni

WHAT YOU’LL LEARN

A primer to the spicy and savory flavors of Korean cooking, taught by ICC grad Hooni Kim, the first chef to win a Michelin star for a US Korean restaurant.

Students will make a variety of traditional Korean dishes. Recipes learned in the class will include:

  • Japchae – sweet potato noodles with julienned vegetables
  • Bulgogi – soy marinated beef brisket
  • Spicy pork belly bbq
  • Soondubu jjigae – spicy soft tofu stew
ABOUT HOONI KIM

Hooni Kim (an ’05 ICC grad) earned the first US Michelin star for a Korean restaurant with Danji. His acclaim continued with Hanjan (named one of the “10 Best Restaurants in 2013” by TheNew York Times). He serves as a judge on MasterChef Korea.

10% discount available to ICC career alumni. 

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.

steak_hooni
CLASS SCHEDULES
DATES TIME DURATION DAYS TUITION
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hiroko

WHAT YOU’LL LEARN

What Julia Child did to bring French cooking to the American home cook, so does Chef Hiroko Shimbo hope to do for Japanese cuisine. In this introductory class, you’ll learn the basics of making maki­zushi (rolled sushi), including how to shop for the freshest, sustainable seafood and how to use traditional sushi tools.

In addition to making several rolls in both the traditional and popular “inside­out” styles, you’ll be guided through techniques for preparing perfect sushi rice, pickled ginger and smoky dipping sauce,and tamago (sweet egg omelet). Over a sushi feast at the end of class, you’ll learn about the history and evolution of Japan’s most famous culinary export, as well as tips on how to order and eat in sushi restaurants.

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.

hiroko
CLASS SCHEDULES
None Scheduled.
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hiroko

WHAT YOU’LL LEARN

America is known for mouthwatering burgers, Italy for rustic pastas, and France for its fromage, and the Japanese have their own cultural obsession: ramen. Japanese ramen chefs are detail-oriented perfectionists, and the ramen lovers they serve are a discerning bunch who can pick out their favorite ramen ya from the thousands of restaurants and stands that dot the landscape.

Glean insight into the fascinating—and delicious—art of ramen and learn to prepare two popular styles (shoyu and miso) in this hands-on class with Japanese cooking authority, chef, and instructor Hiroko Shimbo.

The lesson begins by learning how to make flavorful stock from pork knuckle, chicken, beef bone. You will learn how to make ramen noodles. After that, you’ll build your dish, adding perfectly cooked noodles, boiled egg, vegetables and tender chashu pork. You’ll also learn how to make gyoza, tasty pork and vegetable filled potsticker dumplings that often accompany a bowl of noodles.

Purchase a gift certificate.

ABOUT HIROKO SHIMBO

Hiroko Shimbo is a chef-consultant for restaurants and food companies, trained sushi chef, cookbook author, writer, blogger, and instructor based in New York City. She is considered an authority on Japanese cuisine worldwide. Through her company,Hiroko’s Kitchen, she has also developed recipes for PF Chang, Ruth’s Chris, and University dining companies.

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.

hiroko
CLASS SCHEDULES

11/18/2016

11/18/2016 – $195
Fri 6:00 pm – 10:00 pm

poisson

WHAT YOU’LL LEARN

Visiting France during warmer months, as anyone who’s been there can attest, is magical. From Lille to Nice, nature unfurls itself to show off its verdant glory. Sidewalk cafes and bistros come alive with new vigor as locals and visitors alike take advantage of the long-awaited sunshine. In this class, enjoy the tastes of France without leaving home and add a host of new techniques to your kitchen repertoire by learning how to make two seafood bistro favorites. In this installment of our French Classics series, a Chef-Instructor will guide you through the execution behind Soupe de Poissons à la Marseillaise—four different fish in a broth fragrant with saffron and Vichysoisse, the classic potato-leek soup. And for the grand finale, you’ll make your own crèmes caramel.

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.

poisson
CLASS SCHEDULES
None Scheduled.
Check Back Soon