Find your cullinary voice

Professional Demonstrations & Lectures

ICE is dedicated to providing students with exclusive opportunities to interact with culinary leaders, both in and out of the classroom. We are proud to welcome dozens of famous chefs, sommeliers, food writers, successful restaurant owners and other culinary experts to our demonstration kitchens every year. ICE invites these food leaders to teach, lecture and cook for our student body, providing a unique, exclusive opportunity to watch, interact with and ask questions of these successful food experts. Demonstration topics range from authentic Mexican regional cooking to sake tastings and advanced sugar sculpting.

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

Upcoming Classes:

Autumn Dishes from Untitled at the Whitney with Suzanne Cupps

Thursday, September 15, 1-2:30pm
Free for students/alumni • $40 general public

Untitled is a new, critically acclaimed restaurant located in the Whitney Museum of American Art, in Manhattan's Meatpacking District. At the helm of kitchen operations is a rising star and ICE alum, Chef de Cuisine Suzanne Cupps. Her creations are inspired by the seasons, and the creative environment of the world-class museum that the restaurant calls home. Enjoy a sampling of Chef Suzanne's unique autumn dishes, followed by a Q&A with the chef.

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

From the ICE Pastry Lab: Recent Ideas and Techniques

Wednesday, September 21, 1-2:30pm
Free for students/alumni • $40 general public

With Chef Michael Laiskonis as ICE's creative director, he spends as much time working in the kitchen behind the scenes as he does interacting with students. In this demo, he will share recent discoveries made in confections and plated desserts, in pursuit of both new ideas and a better understanding of classic preparations. A discussion of the inspiration behind the experiments will be accompanied by a demonstration of these dishes—and, of course, a tasting of the final results. 

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

Advanced Bagels, Bialys, and Pretzels with Sim Cass

Monday, September 26, 1-5pm
$60 students/alumni • $100 general public

Join ICE’s dean of bread baking for an advanced class exploring some of New York City’s best-loved baked goods—bagels, bialys, and pretzels. You will learn a variety of expert recipes for classic bagel, bialy, and pretzel dough, as well as an assortment of filling and topping combinations. With a concentration on learning perfect shaping and baking techniques, this class is a must for the aspiring or current professional bread baker.

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

Melt Bakery: NYC's First Ice Cream Sandwich Shop

Wednesday, October 5, 6-7:30pm
Free for students/alumni • $40 general public

ICE pastry alum Julian Plyter created Melt Bakery in summer 2010. By testing a simple idea for seasonal ice cream sandwiches made from local ingredients at the Hester Street Market on Manhattan's Lower East Side, Julian went from a business in a pop-up booth to a permanent brick-and-mortar store. He is an example of the great American entrepreneur: With just a few hundred dollars, Julian managed to grow his business into a frozen sensation. In his demonstration, Julian will share recipes for his favorite cookie-and-ice-cream combinations, and give you the inspiration to launch a small food business of your own. 

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

Regional Pizza Styles by Woodstone 

Friday, October 21, 1-2:30pm
Free for students/alumni • $40 general public

Regional varieties of pizza across the United States have been known to elicit diners' most emotional responses. In this demo, Woodstone Corporate Chef Mike Brockman will demonstrate recipes for several different styles of pizza, then bake them in ICE's Woodstone stone hearth oven. His demonstration will be combined with a tasting and a discussion comparing the differences among New York, Neapolitan, Chicago, St. Louis, and California styles of pizza. 

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


ESL WORKS: Tips for Communicating with Non-Native English Speakers in the Workplace

Thursday, October 27, 1-2:30pm
Free for students/alumni • $40 general public

Rachael Nemeth, founder of ESL Works, will talk about why she chose to start an employee education company and how starting a new business while working full-time contributed to her success. She'll also share some of her best tips on how to improve communication with non-English-speaking employees. Rachael is dedicated to helping New York City restaurants develop and retain a diverse workforce by facilitating English training programs for restaurant employees. She has over 14 years of food industry experience, and has worked for Union Square Hospitality Group, Baked, and Hot Bread Kitchen.  

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

Catskill Provisions: Honey & Whiskey Tasting with Claire Marin

Wednesday, November 2, 6-7:30pm
Free for students/alumni • $40 general public

At Catskill Provisions, 100% New York State raw honey is the common ingredient in every food product made, from chocolate truffles and sauces to mixes, marinades, and rubs—and their highly acclaimed whiskeys and spirits. Claire Marin, proprietor of Catskill Provisions, tends over 300 beehives in Delaware, Sullivan, and Madison counties in New York State (as well as one hive on W. 10th St. in Manhattan), along with two other local beekeepers. Working closely with a fourth-generation maple farmer, she taps over 2,000 maple trees and oversees the production and filling/packing of the pure maple syrup. The revenue from the syrup (the best she’s ever tasted in New York State!) is kept entirely within the local community. During this demonstration, you will learn more about Claire’s experience as a small-business entrepreneur and a beekeeper, while enjoying a tasting of Catskill Provisions foods.

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

Korin: Japanese Knife-Sharpening Demonstration

Wednesday, November 9, 1-2:30pm
Free for students/alumni • $40 general public

Korin's unique store in lower Manhattan is a favorite of NYC's top chefs. Korin is home to perhaps the most extensive collection of Japanese chef knives in the world (including Japan!). Plus they sell hard-to-find natural sharpening stones and exquisitely designed tableware. Learn fundamental knife-sharpening techniques using water stones-for both Japanese and Western-style knives-with a master knife sharpener. Attendees will receive a discount for any purchases made after the demonstration.

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

Pies 'n' Thighs: Holiday Baking with Sarah Sanneh

Thursday, November 17, 1-2:30pm
Free for students/alumni • $40 general public

Pies 'n' Thighs believes that simple and delicious comfort food speaks to everyone. Their menu, inspired by classic American dishes, Mexican and Californian cuisine, and the Slow Food movement’s attention to ingredients, is just that. The "New York Times" called Pies 'n' Thighs "...a compelling combination, well executed and put forth with real heart—the sort of restaurant that’s hard to find, especially in the big city, but easy to love once found." Join expert baker Sarah Sanneh for a sweet-and-savory demonstration just in time for holiday baking season!

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