NYC Wine & Food Festival Master Classes at ICE
This fall, ICE is thrilled to host the Food Network & Cooking Channel New York City Wine & Food Festival master classes. As the home of one of the nation’s leading programs for hands-on recreational cooking, baking and wine classes, we’re thrilled to welcome these amazing guest chefs into our kitchens.
Having earned three stars in the New York Times as the executive chef of beloved eatery Il Buco Alimentari e Vineria, Justin Smillie ranks among NYC’s most celebrated purveyors of Italian cuisine. In celebration of Smillie’s recently opened California-inspired brasserie, Upland, guests will learn to make Smillie’s signature pizza and pasta recipes and will also head home with a copy of the chef’s forthcoming cookbook, Slow Fires: Mastering New Ways of Braising, Roasting, and Grilling (Clarkson Potter, November 2015).
A native Californian, Jonathan Waxman first made his name at Alice Waters’ legendary Chez Panisse before establishing himself as Executive Chef of Michael’s in Santa Monica. In 1984, Waxman made his mark on New York with Jams and is best known today for his iconic roast chicken at Barbuto in the West Village. Guests will receive a hands-on roasting lesson from this former Top Chef Masters contestant, including the secrets behind his signature dish.
Before he joined ICE as the school’s first creative director in 2012, Michael Laiskonis was celebrated for his work as the executive pastry chef of Le Bernardin, one of the World’s 50 Best Restaurants. In his most recent research, Laiskonis has been overseeing the development of ICE’s bean-to-bar Chocolate Lab—the first education-focused facility of its kind in the country. Guests will experience the bean-to-bar process firsthand, from roasting to winnowing to tempering—and, of course, designing upscale bars, bonbons and more.
Before emerging as one of the leading forces in New York City’s dynamic ramen scene, Ivan Orkin made history as the first American to ever open a ramen shop in Japan. The meteoric success of Ivan Ramen Tokyo led to countless media appearances, a successful cookbook and two successful restaurants—SlurpShop and Ivan Ramen—in NYC. If you’ve ever wondered how ramen noodles are made, how to pick the right toppings or what exactly goes into that delicious broth, this is the class for you!
With an academic background in design and former experience in such kitchens as Eleven Madison Park, Chef Maya Sitti’s reputation is founded on her exceptional pedigree. As the executive chef of The Dessert Club by ChikaLicious, her sophisticated three-course dessert prix fixe menus have been called a “dessert nirvana” in Zagat. At this class, guests will get an insider glimpse into the creation of ChikaLicious’ intricate, delicious recipes and learn the secrets behind their signature sweets.
For more advanced culinary and pastry classes at ICE, click here.