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

Dec 2017

FRENCH CLASSICS: COQ AU VIN


12/16/2017 -

12/16/2017 – $175
Sat 9:30 am – 1:30 pm

MADELEINES & MACARONS


12/16/2017 -

12/16/2017 – $175
Sat 9:30 am – 1:30 pm

SECRET OF SPICES


12/16/2017 -

12/16/2017 – $175
Sat 9:30 am – 1:30 pm

CHAMPAGNE BEHIND THE BUBBLES


12/16/2017 -

12/16/2017 – $150
Sat 12:00 pm – 2:00 pm

Professional Wine Service Class

Learn proper sparkling, decanting and still wine service from Dennis Kelly, MS.

WHAT YOU’LL LEARN

Learn the Court of Master Sommeliers standards for sparkling, decanting and still wine service with demos and hands-on practice for all class participants. Discover how you can sell wine more effectively on the restaurant floor through product knowledge, proper mise en place, reading your customers, timing and teamwork. This class will be led by Master Sommelier Dennis Kelly, owner of the upcoming Protégé in Palo Alto and former Beverage Director for The French Laundry.

Please bring your own wine key. All other supplies will be provided.
Lunch will be provided.

This class is open to individuals currently working in the hospitality industry.

ABOUT YOUR INSTRUCTOR

Dennis has more than 25 years of experience in the food & wine industry. As the Head Sommelier of The French Laundry from 2008-2015, he led one of the finest wine & spirits programs in the world. With a comprehensive collection including more than 2,500 selections, The French Laundry wine list earned the coveted Wine Spectator “Grand Award: in each year he led the program. In 2010, Dennis was named “Best New Sommelier” by Wine & Spirits and in 2012 he earned the Master Sommelier Diploma from the Court of Master Sommeliers. Dennis has been featured in The World of Fine Wine, Wine Spectator and Art Culinaire, and has written articles for The World of Fine Wine and Decanting Napa Valley: The Cookbook.

READY TO BEGIN A CAREER IN WINE?

Take your career a step further with ICC’s Intensive Sommelier Training program. Click here to learn more.

CLASS SCHEDULES

01/08/2018

01/08/2018 – $75 (industry only)
Mon 10:00 am – 2:00 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.

Olive Oil Sommelier Certification: Course Two CA

Level 2 will look closely at olive oil production processes and how they affect specific sensory characteristics. This 3-day course will delve into international grades and standards for olive oil including testing methods, quality standards and supply chain considerations. You’ll examine olive oil chemistry while exploring the world of olive cultivars. With an emphasis on advanced sensory assessment techniques, you’ll taste samples from around the world to hone the skills needed to detect oil defects and quality characteristics.

This 3-day course marks the completion of the Olive Oil Sommelier Certification Courses. Those who complete both 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
  • Olive oil chemistry
  • Harvest and production best practices
  • Advanced tasting techniques & sensory memory
  • Sensory assessment
  • Olive cultivars
  • Olive oil defects and quality characteristics
  • Food pairing
  • Testing methods
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a two-course comprehensive, certification series. As a pre-requisite, successful completion of Course 1 is required prior to attending this course. Click here for information on Course One.

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.

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.

Olive Oil Sommelier Certification: Course One CA

In this first level, 3-day course, we will examine the history and cultivation of the olive tree and delve into harvest and methods used in olive oil production. We will taste samples from around the world and learn to recognize olive oil defects and sensory attributes.

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
  • Olive tree history, cultivation and harvesting
  • Production and processing
  • Grades and standards
  • Sensory assessment
  • Introduction to olive oil chemistry
  • Olive cultivars
  • Olive oil defects and positive attributes
  • Shelf-life and quality management
  • Advanced tasting techniques and food pairing
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a two-course comprehensive, certification series. Completion of both courses is required for certification. Click here for information on Course 2.

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.

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.

One Day Classes: CA

UPCOMING CLASSES

Dec 2017

FRENCH CLASSICS: COQ AU VIN


12/16/2017 -

12/16/2017 – $175
Sat 9:30 am – 1:30 pm

MADELEINES & MACARONS


12/16/2017 -

12/16/2017 – $175
Sat 9:30 am – 1:30 pm

SECRET OF SPICES


12/16/2017 -

12/16/2017 – $175
Sat 9:30 am – 1:30 pm

CHAMPAGNE BEHIND THE BUBBLES


12/16/2017 -

12/16/2017 – $150
Sat 12:00 pm – 2:00 pm

Essentials of Pastry Arts: California

This hands-on, 5 session course is designed for students who have a serious interest in the pastry arts. Subject matter includes mixing methods and classifications; decorating techniques; chocolate tempering; and baking.

WHAT YOU’LL LEARN
Session 1: Tarts & Cookies
  • Understanding how to scale and proper mise-en-place
  • Mixing methods, including “creaming” and “cut-in”
  • Recipes include diamants (French butter cookies), apple tart, pâte brisée and apple compote
Session 2: Pâte à Choux
  • Understanding mechanical leavening
  • Methods of making pâte à choux and pâte à glacer
  • Learning about starch-bound custards
  • Piping and glazing methods
  • Recipes include pâte à choux, gougères and éclairs
Session 3: Cakes – Day 1
  • Understanding  foam and liquid-fat cake mixing methods
  • Learning about stirred custards
  • Understanding mousses
  • Working with gelatin sheets
  • Recipes include cupcakes, charlotte Russe and biscuits à la cuillère
Session 4: Cakes – Day 2
  • Understanding Swiss meringue and buttercream
  • Using buttercream to build layered cakes
  • Working with rolled fondant
  • Learning proper piping techniques
  • Recipes include crème Chantilly, hi-ratio chocolate cake, Swiss meringue buttercream
Session 5: Chocolate
  • Learn about chocolate manufacturing and types of chocolate
  • Learn chocolate tempering
  • Create chocolate candies and decorations
  • Recipes include mendiants and rochers
TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
  • “Family meal” prepared by culinary program students (weekdays)

Purchase a gift certificate 

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.

Wineology : California

WINEOLOGY

Designed for wine afficionados looking to take their wine knowledge and tasting skills to the next level.  WINEOLOGY brings you the immersive wine education of our Intensive Sommelier Training program without the ‘intensity’ of training as a Certified Sommelier.  With lessons, tastings and instruction developed from our career program and taught by Master Sommeliers, ICC’s WINEOLOGY offers the most in-depth wine training available to the passionate amateur wine lover!

WHAT YOU'LL LEARN

COURSE 1: WINE FOUNDATIONS

This 5-Evening course gives you the fundamental knowledge, skills and vocabulary needed to take your tasting skills  to the next level.  Gain a broad knowledge by tasting wines from many regions in order to prepare yourself for the regional intensives to follow.

COURSE 2: WINES OF ITALY

Travel to the historical, commercially-important hillsides – Piemonte, Toscana, the Veneto and more, while also venturing into the underappreciated terroirs.

COURSE 3: NEW WORLD WINES

Discover the dichotomy between old-world and new-world sensibilities and how, with every vintage, that message becomes more complex.

COURSE 4: WINES OF FRANCE

With an understanding of their appellation system – effectively a codification of knowledge generated through a millennium – you will tour the wine regions of France, both big and small.

COURSE 5: WINES OF THE IBERIAN PENINSULA

Taste some fantastic wines – as we travel through the historic regions of Rioja, Ribera del Duero and more, in addition to more recently successful regions including Priorato, Galicia, and Rueda.

COURSE 6: WINES OF GERMANY

Travel the great rivers: Rhine, Danube, Mosel and the tributaries to explore the sommelier fascination with the great Riesling grape and others.

MASTERFUL INSTRUCTION
ICC is the ONLY school with 11 Master Sommeliers on its faculty
  • Modeled after our renowned Intensive Sommelier Training program
  • Learn from 11 Master Sommeliers (there are fewer than 250 in the world!)
  • Taste 300+ wines from around the world, valued at more than $10,000 (Across all 6 courses)
  • Each module begins with a class on basic viniculture, viticulture and deductive tasting.  If an enrollee has already taken this portion in another ICC class, they can be reimbursed for the cost of tools and Wine Atlas distributed on this day.

Wineology: New World Wines

Designed for wine aficionados looking to take their wine knowledge and tasting skills to the next level, Wineology, blends the immersive wine education of our Intensive Sommelier Training program, without the ‘intensity’ of training as a Certified Sommelier. With lessons, tastings, and instruction developed from our career program and taught by Master Sommeliers, ICC offers the most in-depth wine training available to the amateur, but passionate wine lover.

Module 3: New World Wines
In this 7-day evening course, you’ll discover the dichotomy between old-world and new-world sensibilities and how, with every vintage, that message becomes more complex! Travel to ‘traditional’ new world regions and the emerging markets – Canada and Mexico – and acclimate to the new world spirit of experimentation and curiosity. And, celebrate the wonderful resurgence of America as a wine-making nation as you learn while tasting 56 different wines.

*Each module begins with a class that covers basic viniculture, viticulture and deductive tasting.  If an enrollee has already taken this class, they can be reimbursed for the tools and Wine Atlas distributed on this day.

REGIONS OF EXPLORATION
  • California Whites
  • California Reds
  • North America
  • South America
  • New Zealand and South Africa
  • Australia
TUITION INCLUDES
  • Application fee
  • Dinner provided
  • Instruction by Master Sommeliers
  • Supplies (polishing cloth, aroma wheel, wine key)
  • Book (Wine Atlas)
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.

Wineology: Wines of Italy

Designed for wine aficionados looking to take their wine knowledge and tasting skills to the next level, Wineology, blends the immersive wine education of our Intensive Sommelier Training program, without the ‘intensity’ of training as a Certified Sommelier. With lessons, tastings, and instruction developed from our career program and taught by Master Sommeliers, ICC offers the most in-depth wine training available to the amateur, but passionate wine lover.

Module 2: Wines of Italy
For a country whose nationhood dates back only to the 1860s, Italy has come a long way in bringing order to their ancient legacy of wine-growing. To the wine student, it can be a daunting expedition into their 20 wine regions. In this 5-day evening course, you’ll taste 40 wines ranging from the historical, commercially-important hillsides – Piemonte, Toscana, the Veneto and more – to the underappreciated terroirs where opportunity awaits.

*Each module begins with a class that covers basic viniculture, viticulture and deductive tasting.  If an enrollee has already taken this class, they can be reimbursed for the tools and Wine Atlas distributed on this day.

REGIONS OF EXPLORATION
  • Piedmont
  • Northern Italy
  • Tuscany
  • Central Italy
  • Southern Italy
TUITION INCLUDES
  • Application fee
  • Dinner provided
  • Instruction by Master Sommeliers
  • Supplies (polishing cloth, aroma wheel, wine key)
  • Book (Wine Atlas)
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.

Wineology: Wine Foundations

Designed for wine aficionados looking to take their wine knowledge and tasting skills to the next level, Wineology, blends the immersive wine education of our Intensive Sommelier Training program, without the ‘intensity’ of training as a Certified Sommelier. With lessons, tastings, and instruction developed from our career program and taught by Master Sommeliers, ICC offers the most in-depth wine training available to the amateur, but passionate wine lover.

Module 1: Wine Foundations
Taste 39 wines in this 5-day evening course to give you the fundamental knowledge, skills and vocabulary needed to enhance your tasting ability and understand the creative and business decisions involved in bringing wine to the market place.

WHAT YOU’LL LEARN
  • Basics of viticulture and oenology
  • Explore the physiology of flavor
  • Vocabulary to describe the smell and taste of wines
  • Wine and food pairing to add value to your dining experience
  • Quality, aging, and storing of wine
TUITION INCLUDES
  • Application fee
  • Dinner provided
  • Instruction by Master Sommeliers
  • Supplies (polishing cloth, aroma wheel, wine key)
  • Book (Wine Atlas)
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.