Interest in Steakhouse Cookery Spawns Four New Classes at The Institute of Culinary Education
NEW YORK, NY — "The American Steakhouse" has been the most popular single-session cooking class at The Institute of Culinary Education since its introduction in 2001. This fall the original class is joined by four variations, making up the new Steakhouse at ICE® section: "The American Chophouse," "The French Steakhouse," "The Italian Steakhouse" and "The Japanese Steakhouse." The classes will be offered a total of 12 evenings between September and December.
The course has attracted diverse students, from firefighters to doctors and lawyers, construction workers to actors and actresses. According to Chef-Instructor Michael Ventura, an alum of Manhattan's JUdson Grill and creator of the original American Steakhouse class, registration has been split almost evenly between men and women. "There's a perception that steak and grilling is for men only, but that's not the case any more. We get a great mix of men, women and couples of all ages."
The focus of the class is hands-on preparation and instruction aimed at helping students re-create their favorite steakhouse meats and side dishes, like prime rib, Porterhouse for two, creamed spinach and shrimp cocktail. One original dish that always sparks interest is Chilled Crab "Martinis," a new twist on an old favorite. The class culminates with a sit-down meal, accompanied by wine, where students enjoy the dishes they've prepared.
The new classes join a menu of over 1,200 recreational courses offered annually at the Institute, in addition to professional career training programs in culinary arts, pastry & baking and culinary management. Courses are taught by many of the same instructors who teach in the school's career division.
The Institute of Culinary Education (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated Chef Instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals' (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE's 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com.