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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.

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CLASS SCHEDULES

12/17/2016

12/17/2016 – $195
Sat 10:00 am – 2:00 pm

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Liquid Intelligence with Dave Arnold

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

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New Nordic Cooking Class

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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.

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CLASS SCHEDULES
None Scheduled.
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dannymenaweb

Mexican Cooking with Chef Danny Mena

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

Knife Skills 101

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

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.

knife
CLASS SCHEDULES
None Scheduled.
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The-New-Delicious-Cooking-Class

Cooking the New Delicious

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.

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CLASS SCHEDULES

01/28/2017

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

05/06/2017

05/06/2017 – $195
Sat 10:00 am – 2:00 pm

wine-uncorked

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.

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CLASS SCHEDULES

03/11/2017

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

09/09/2017

09/09/2017 – $195
Sat 12:00 pm – 3:00 pm

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Secrets of 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.

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CLASS SCHEDULES

01/21/2017

01/21/2017 – $195
Sat 10:00 am – 2:00 pm

04/22/2017

04/22/2017 – $195
Sat 10:00 am – 2:00 pm

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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

03/11/2017

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

06/03/2017

06/03/2017 – $195
Sat 10:00 am – 2:00 pm

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Korean Cooking with Hooni Kim

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.

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CLASS SCHEDULES
DATES TIME DURATION DAYS TUITION
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