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

Upcoming Classes:

Regional Pizza Styles by Wood Stone 

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, Wood Stone Corporate Chef Mike Brockman will demonstrate recipes for several different styles of pizza, then bake them in ICE's Wood Stone 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

Two Michelin Star Spanish Cuisine of Atrio

with Tono Perez
Wednesday, October 26th, 1-2:30pm

Free for students/alumni and general public
Join Chef Tono Perez of the critically acclaimed, two Michelin-star Atrio restaurant, for a culinary demonstration. Chef Perez is known for his modern and innovative cuisine built on classic Spanish flavors. Atrio, located in the beautiful city of Cáceres, Spain, is one of only 21 restaurants in all of Spain to have two Michelin stars. In addition, Chef Tono has maintained his status as a Relais & Chateuax chef since 2005, one of the world's most celebrated accolades in the hospitality industry.

Click here to register, or contact customer service at 212-847-0770 or

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

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

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