Wednesday-Thursday, April 9-10, 9-4pm
2 sessions • $650
This class will focus on plating techniques and strategies to create visually stunning dishes, using special equipment from Cedarlane Culinary. To start, ICE Director of Culinary Development James Briscione will cover a variety of modern cooking methods, including sous vide, pressure cooker, dehydration, and hydrocolloids. Students will also have the opportunity plate their own dishes and photograph them using the in-kitchen studio.
Click here to register, or call (212) 847-0770 or email firstname.lastname@example.org.