Find your cullinary voice

Classes in Modernist Cuisine with James Briscione

Students and alumni should register with customer service at 212-847-0770 or email classcredits@ice.edu.

Flavor Pairing Workshop

Wednesday, October 26, 6-10pm
$60 students/alumni • $120 general public

Why do some ingredients go together while others clash? What makes a good pairing? It's impossible to create a plate of food without considering how all the component flavors will work together. Innovative and creative chefs are always seeking out new and surprising flavor combinations, but blind guessing can be tedious and time-consuming. With modern advances in food science, we can now isolate the building blocks of flavor and aroma-leading to some surprisingly delicious modern pairings. Chef James Briscione, will walk you through flavor pairing theory in this unique interactive workshop, giving you with the knowledge to unleash your creativity in brand-new and modern ways.

Click here to register, or contact customer service at 212-847-0770 or email classcredits@ice.edu.

Introduction to Sous Vide Cooking

Sunday, November 6, 10am-2pm
$60 students/alumni • $120 general public

In this half demo, half hands-on class, ICE Director of Culinary Development James Briscione will give you a general introduction to the uses of sous vide and low-temperature cooking applications. He will cover concepts such as food safety in sous vide and low-temperature cooking, and uses of sous vide for storage and cooking. Dishes prepared will include Eggs and Risotto, Ribeye Steak; 48-Hour Short Ribs; Chicken Breasts; Vegetables; Salmon; and Poached Pears.

Click here to register, or contact customer service at 212-847-0770 or email classcredits@ice.edu.

Advanced Sous Vide Cooking

Wednesday, November 9, 6-10pm
$60 students/alumni • $120 general public

Step into the kitchen of any of the nation's top restaurants, and you're likely to find something being cooked en sous vide. Learn how to bring this exciting, intense method home with Chef James Briscione as your guide. An expert in sous vide cooking, Chef James trained in Venice with Italian masters. He will take you through all the ins and outs of this precise cooking method, and you'll soon understand how to get flavors and textures out of your food that you never thought possible! Foods prepared will include: Turkey Roulade with Apples and Sage; Halibut with Fennel; Venison with Coconut and Chile; Vanilla-Poached Pineapple with Cardamom Creme Anglaise.

Click here to register, or contact customer service at 212-847-0770 or email classcredits@ice.edu.

Advanced Hydrocolloids

Tuesday, January 3, 6-10:30pm
$60 students/alumni • $120 general public

Take your knowledge and abilities with hydrocolloids to the next level. You’ll learn advanced techniques with some of the same hydrocolloids covered in Introduction to Hydrocolloids, plus new ones including gellan, locus bean gum, and methylcellulose. Dishes prepared will include: Liquid "Noodles"; Clear Sheets and Wrappers; Flexible Gels; and Eggless Meringues.

Click here to register, or contact customer service at 212-847-0770 or email classcredits@ice.edu.