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The Institute of Culinary Education Launches New Program Focused on Professional Bread Baking

FOR IMMEDIATE RELEASE
Cindi Avila
Institute of Culinary Education
cavila@iceculinary.com

212.847.0703

New York, NY (February 19, 2013) – Ever wanted to know how to bake the most scrumptious bread around? The Institute of Culinary Education (ICE) in New York City announces the launch of a unique, new artisanal program starting soon, Techniques and Art of Professional Bread Baking. This is a great addition to an already award winning school.

While they say man does not live by bread alone, if it is good enough, man could! ICE’s new course, Techniques and Art of Professional Bread Baking rises to that level. Bread baking is truly an art form and this 200-hour, 8 week intensive program will teach aspiring bread bakers to create and bake at the highest professional level. This program was designed and will be taught by ICE Chef-Instructor Sim Cass. Cass began his career as a Pastry Chef in London, and went on to become a Founding Baker and Head Baker of Balthazar Bakery, one of the most highly regarded restaurant and wholesale bread producers in America.

This course is designed for a range of students. This includes newcomers to the industry planning on a career in bread baking, current industry professionals looking to add new skills, and even serious amateurs who aspire to the technical skills and artistic ability of a professional.
Commenting on the program, ICE’s Creative Director, James Beard award winning Pastry Chef Michael Laiskonis said, “While short-term classes elsewhere skim the surface of current baking trends, this rare multi-month course allows the student to dig deeper into the fundamentals and to practice technical skills in these specific disciplines.” He added, “it’s also highly impressive that the individuals with such targeted expertise on these topics, will be teaching the programs. It’s like going to college and taking a course from the famous professor who wrote the book”.

To learn more about the range of courses and curriculum at ICE, please visit www.iceculinary.com. To see what’s cooking around the school read our blog, DICED, at blog.iceculinary.com, like us on Facebook (iceculinary) or follow us on Twitter (@ICE Culinary).

About ICE
The Institute of Culinary Education (ICE) is New York City’s award-winning center for culinary education. Founded in 1975, the school offers highly regarded 8 to 13 month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. ICE also runs of the largest School of Recreational Cooking in the nation. ICE is a past winner of the International Association of Culinary Professionals' Culinary School of the Year, and an ACCSCT School of Distinction honor. More information can be found at www.iceculinary.com. The 45,000 sq. ft. school is located at 50 W. 23rd St. in Manhattan.

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