Charcuterie and Pâtés: New York
Imagine setting out beautifully arranged plates of pâtés, saucisson and prosciutto —all made at home in your very own kitchen. At ICC, you can learn elements of the craft of the charcutier, a trade that has been around for centuries. Getting a taste of life as a charcutier doesn’t have to take a big bite out of your schedule, however; by simply following our trademark Total ImmersionSM training method, you'll be amazed by how much you'll gain in just 15 class hours. Don your own set chef’s whites, enter our professional kitchens and listen as chef-instructors share the techniques, tips and trade secrets that took them years to learn.
What You’ll Learn
You’ll walk away with hands-on knowledge to make fresh-cured bacon, prosciutto, fresh and dry-cured sausages, pâtés, pork rillettes and duck and ham confit. Among the subjects discussed will be the traditions of charcuterie; an overview of pig anatomy and butchery; methods used to salt, smoke and cure meats; and techniques of working with seasonings, casings and more.
Books and supplies
“Family meal” prepared by culinary program students (weekdays)