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:

Wüsthof-Trident: A Showcase of Cutlery and Sharpening Demonstration

with Mike Garaghty
Thursday, May 19, 1-2:30pm

A world leader in professional-quality cutlery, Wüsthof offers restaurant chefs and home cooks a broad range of precision-forged, full-tang kitchen knives, including the following collections: Classic Ikon, Classic, Grand Prix II, and Culinar. All Wüsthof knives are crafted in Solingen, Germany, where the company has been based for over 175 years. Wüsthof products are sold at select specialty and department stores in more than 70 countries around the world. They are sought after and used in the finest of dining establishments and in the most prestigious culinary institutions worldwide. ICE is proud to have partnered with Wüsthof by incorporating their great brand into all aspects of the school’s three divisions. Bring your knives—they'll help and show you how to sharpen them!

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

Foods from Spain: A Wine and Cheese Tasting

Monday, May 23, 6-7:30pm

Because of Spain’s diverse terrain, the country offers a broad variety of cheese styles and flavors. From fresh to extra-cured, buttery to piquant, smoked, nutty or soaked in wine, Spanish cheeses present a bountiful mix of tastes and textures, each of which is the product of its unique terroir. Alongside an array of cheeses, you will sip a variety of Spanish wines. Learn about the diversity of Spain’s most important grapes and wine regions in an educational and delicious tasting led by a leading NYC sommelier. 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.

The Whole Moulard Duck

with D’artagnan Gourmet Foods
Wednesday, June 8, 1-2:30pm

Since D’artagnan’s founding in 1985, they have remained dedicated to putting only the finest meats on the tables of American gastronomes. At the vanguard of the farm-to-table movement, they are the leading purveyor of foie gras, game meat, organic poultry, pâtés, sausages, and smoked delicacies in the nation. All of the four-star restaurants in New York City, for example, have D'Artagnan products on their menus. Watch and learn how to butcher a whole moulard duck, including removal of the foie gras, along with great recipes we'll use to prepare the foie gras, the magret breast, and the duck legs.

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

Great Performances Catering with Saul Bolton

with Saul Bolton
Friday, June 10, 1-2:30pm

Chef Saul Bolton is Great Performances’ executive chef of Brooklyn Museum, where he oversees a new restaurant concept, The Norm at Brooklyn Museum, and the cafes, BKM Bowl and BKM Café. Chef Saul began his career in Portland, Oregon cooking at the Hawthorne Street Café, and has worked for James Beard award-winning Chef Gordon Hamersley, Chef David Bouley and Chef Eric Ripert. In 1999, Chef Saul and his wife opened the namesake Saul Restaurant in Boerum Hill, Brooklyn, during which time they garnered and maintained a Michelin star (‘05-‘13) and two stars from The New York Times. In 2010, Saul opened The Vanderbilt, and in 2013, Red Gravy. In his demo, you’ll learn inventive recipes for seasonal American cuisine, as well as have an opportunity to meet and discuss the rewards of a career in the restaurant and catering industry.

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

Summer Steak Butchery

with Rudi Weid
Tuesday, June 14, 1-2:30pm

Learn the secret of chefs’ and butchers’ favorites, 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 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. 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.

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.

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.