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. Professional Demonstrations are free for current career students and alumni; general public, $40.

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

Upcoming Classes:

The Beers of Allagash Brewing Company

with Rob Tod
Thursday, June 15, 6-7:30pm

After recognizing a void within the craft brewing movement in 1995, Rob Tod founded Allagash Brewing Company as a one-man operation in a small space on the outskirts of Portland, Maine. While both German and British styles had become prevalent throughout the U.S., the ever-creative Belgian styles were difficult to find. Through his travels, Tod sampled many of these unique beers and felt that the flavors and traditions of Belgium needed to be shared with the American drinking public. He designed a small 15-barrel brewhouse, where he gathered the finest array of authentic raw materials to begin his quest toward the production of traditional Belgian-style ales. Rob sold his first batch of beer in the summer of 1995. Today, Allagash has six year-round beers in its portfolio, seven yearly releases, and numerous one-offs and keg-only releases. It began as New England's original Belgian-style brewery, and has grown into one of the industry's most distinguished and well-respected brands. At this tasting, we will sample some of Rob Tod’s favorite brews and discuss what makes Allagash beers so unique.

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

Summer Steak Butchery 

with Rudi Weid
Tuesday, July 12, 1-2:30pm

Learn the secret of chefs’ and butchers’ favorite cuts of beef, which are lean on your wallet but rich in flavor. Sirloin is always a sure bet, but the "lesser" cuts of meat—flank, skirt, hanger, and flatiron steaks—will delight any fan of sirloin or filet mignon, with only minimal preparation and quick cooking time. You will sample some of these great meats (pan-seared and roasted), including beef sirloin, as well as learn how to trim them, cook them properly, and carve them effortlessly at this carnivore’s delight.

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

Betony: Inventive Cocktails

with Eamon Rockey
Thursday, July 14, 1-2:30pm

Betony, named after an herb in the mint family known for its healing qualities, is a warm, inviting modern American restaurant located in the heart of Manhattan. Overseen by General Manager Eamon Rockey and Executive Chef Bryce Shuman, Betony offers an inspiring menu of cuisine and cocktails that are centered on innovative presentations of classic flavors. The restaurant has garnered significant critical acclaim, such as a 3-star New York Times review, a one Michelin star rating, and has been named the best restaurant of the year by Esquire magazine. Join GM Eamon Rockey for a demonstration of original and inventive cocktails from Betony. Free for current career students and alumni; general public, $40.

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

Autumn Dishes from Untitled at the Whitney

with Suzanne Cupps
Thursday, September 15, 1-2:30pm

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

with Michael Laiskonis
Wednesday, September 21, 1-2:30pm

As ICE's creative director, Michael Laiskonis 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.

Melt Bakery: NYC's First Ice Cream Sandwich Shop

with Julian Plyter
Wednesday, October 5, 6-7:30pm

ICE pastry alum, Julian Plyter, created Melt Bakery in the summer of 2010. By testing a simple idea for seasonal ice cream sandwiches made from local ingredients at the Hester Street Market in 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, and 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. Free for current career students and alumni; general public, $40.

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

Regional Pizza Styles by Woodstone 

with Mike Brockman
Friday, October 21, 1-2:30pm

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

with Rachael Nemeth
Thursday, October 27, 1-2:30pm

Rachael Nemeth, founder of ESL Works, and the people and operations manager for USHG's Untitled at the Whitney, is dedicated to helping New York City's employers develop and retain their diverse workforce by facilitating training programs for non-native-Englishspeaking employees. Her instruction inspires courageous communication and breaks through language barriers in the workplace. Rachael will share her story about how starting a new business while working full-time has contributed to her success; discuss how she chose to start an employee education business; and share her best tips for understanding non-English-speaking colleagues, as well as the steps toward being understood when speaking with them.

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