February 05, 2014 1:00 PM - 5:00 PM
Institute of Culinary Education
The kitchen is constantly evolving. The basic techniques and core cooking methods-from knife skills to sauté, braising and poaching-remain essential for survival in any kitchen. But today many chefs are looking to expand their repertoire with new cooking methods and techniques. ICE's Director of Culinary Development, Chef James Briscione, will help you navigate the tools and techniques in today's modern kitchen. Learn why traditional items like the pressure cooker are back in favor with today's leading chefs. You'll also explore how new techniques like sous-vide cooking, hipping canisters and hydrocolloids combine to bring dishes to new levels. General Public $85; Students & Alumni $30
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