CAPS, The Center for Advanced Pastry Studies at ICE, is delighted to announce our upcoming 2016/2017 season of courses. Designed for current industry professionals, these single- and multi-day continuing education workshops are taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. What's more, all CAPS classes are approved for American Culinary Federation certified education hours.
Current Mod 4 Students can use class credits and receive 15% off
Alumni (PA and CA) can use class credits and receive 15% off
Referral: Sign up with a co-worker or friend and receive 20% off both registration fees
Sign up for more than one CAPS class in a calendar year & get 15% off subsequent classes
Questions? Contact Chef Kathryn at email@example.com or call (800)-522-4610 to learn more.
Please note: ICE's dress code requires all students to wear black, khaki or checkered pants, a chef's coat and black closed-toe shoes. There are no exceptions. Students who come to class without a chef's coat will be required to purchase one from the Admissions Department.
2017 Class Offerings
Dough Figurines of mimicafe Union
with Sachiko Windbiel
Saturday-Sunday, October 28-29, 8 am-4pm
$495 • 2 sessions
Sachiko Windbiel is pleased to present this special two-day workshop at ICE. Participants will be guided in all aspects of creating this enchanting fondant Wedding Bride, standing at 12 inches tall. The instruction will include the following: construction of the interior structure; flowing gown detail; flower blooms and application; bodice detail; hair styling and of course Sachiko’s signature charming faces. Sachiko Windbiel of mimicafe Union has been creating fondant figures, as well as teaching the craft from her base in New York City since 2010. Her figures are whimsical as well as realistic. In the past 5 years, Sachiko has conducted workshops in various international locations and enjoys being able to connect with workshop participants from all over the world.
The Gum Paste Flowers of Sylvia Weinstock Cakes
with Vilna Peters
Sunday, November 5, 8am-4pm
Take your flower making skills to the next level by working directly with Vilna Peters. For 32 years, Vilna has been the supervisor and production manager of the floral department at Sylvia Weinstock Cakes. Her specialty is molding flowers botanically from gum paste for floral motives to decorate high end cakes. She has taught in Japan and travelled to other countries to share her expertise in classes. Vilna's passion is to give back to her community, and mentors young adults and children in the art of cake decorating, including teaching at NYC College of Technology, her alma mater. Vilna will work with you at ICE to create a peony, orchid and spray with the perfect filler gum paste flowers.
Entremets and Petits Gâteaux Buffet
with Diego Lozano
Monday-Tuesday, August 7-8, 8 am-4pm
$495 • 2 sessions
Chef Diego Lozano is a Brazilian pastry chef who will come to ICE to teach an entremets and petits gateaux buffet class. Chef Diego is one of the most talented and award-winning pastry chefs and chocolatiers in Brazil. He is the owner of Escola de Confeitaria in Sao Paolo, a TV personality and host of "O Confeiteiro," and also runs an events company and has a line of clothes for pastry chefs. He has competed internationally, including first place in the Brazilian Chocolate Master and twice as a finalist in the World Chocolate Masters. Chef Diego will share his favorite Brazilian-inspired recipes in this CAPS class. His pastry philosophy is to create through shapes and colors, daring flavors, innovative textures and to create desserts reflective of the diversity of Brazil's plurality. He will share techniques, recipes and flavors that you can translate to your own pastry work.
Carved Cake: Ballerina Pig
with Karen Portaleo
Friday-Sunday, June 2-4, 8 am-4pm
$750 • 3 sessions
This year ICE welcomes back Karen Portaleo. Karen is a cake and chocolate artist creating fantastical cakes at Highland Bakery in Atlanta, Georgia. She has appeared on numerous television shows, and her work has appeared in various publications and websites worldwide. She grew up in a family of pastry chefs, and combines a background in art, prop and set design, and clay sculpture. In this fun class, students will learn structure and armature making, making modeling chocolate, sculpting with modeling chocolate, creating clothing with fondant, painting on chocolate, painting on fondant, and more! Chef Karen teaches Cake Art classes internationally, and has shared her technique and skills in 18 countries. Chef Karen encourages students to individualize their pigs!
Ideas in Food: Gluten-Free Baking Science and Technique
with Alex Talbot and Aki Kamozawa
Alex Talbot and Aki Kamozawa, chefs and owners of Ideas in Food met at the kitchen of Clio restaurant in Boston in 1997, and manage a culinary consulting business in New Hampshire. They specialize in sharing techniques for creativity with chefs, restaurants, and food service companies based on the premise that “a solid understanding of science and technique coupled with high quality ingredients, modern equipment and innovative approaches to cooking makes anything possible.” Chefs Talbot and Kamozawa have authored 3 books, and their blog Ideas in Food won the 2013 Saveur Best Food Blog Award. They have spoken or taught at the World Pastry Forum, Star Chefs International Chefs Congress, International Association of Culinary Professionals, Women Chefs and Restauraterus, Experimental Cuisine Collective, and the Flemish Primitives. Together they helped participants understand more about key dessert ingredients and gluten-free bakery and restaurant techniques in this hands-on class.
with En-Ming Hsu
Chef En-Ming Hsu is an internationally renowned pastry chef who returns to ICE to share her vast knowledge of confectionery theory. This comprehensive sugar confectionery course will focus on the principles of sugar candy making and understanding the role of the ingredients. Learn to create a variety of treats that represent some of the principle categories of candies. Recipes include crystallized marzipan, liquor bonbons, almond pralines, pulled ribbons, Turkish delight, nougat Montelimar, and more!
Chef Hsu’s work experience includes Patisserie Café Didier in Washington, D.C., Lespinasse at the New York St. Regis Hotel, and The Ritz-Carlton Chicago Hotel where she was Executive Pastry Chef for 7 years. She is currently a chef instructor at the French Pastry School in Chicago. Chef Hsu led the 2001 USA Coupe du Monde de la Patisserie team who won the Gold Medal. She has served as President of the International Jury and from 2005-2009 was the Jury President and Manager for Team USA. She has been recognized by Dessert Professional Magazine and by the Amoretti World Pastry Team Champion as Pastry Chef of the Year.
Food Styling and Food Photography
Steve Legato and Junita Bognanni
July 17, 8am–4pm
This class is designed to help take your understanding of food styling and photography to the next level. In this class, you will be introduced to trends in food styling and key considerations in food. Junita will style food for Steve to photograph, that you can then analyze from different lighting perspectives and effects. Participants will have a chance to style food and have Steve take a digital photo. Photos will then be analyzed with Junita and feedback and critique will be given. This class is open to bloggers, food professionals, entrepreneurs, students and chefs interested in writing cookbooks.
Steve Legato is a freelance photographer specializing in creating inspired food imagery. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He has photographed over 40 cookbooks, and was the photographer for ICE CAPS co-chair Chef Kathryn Gordon’s first book Les Petits Macarons (Running Press).
Junita Bognanni is a food stylist and the editor of American Cake Decorating magazine. She is a graduate of the Institute of Culinary Education. She was the food stylist for ICE CAPS co-chair Chef Jenny McCoy’s forthcoming book Modern Éclairs and Other Sweet and Savory Puffs (Houghton Mifflin Harcourt) and also worked on her first book, Desserts for Every Season (Rizzoli).
Bachour Dessert Styles
with Antonio Bachour
Saturday–Sunday, June 18-19, 8am to 4pm
Chef Antonio Bachour grew up in Puerto Rico, where he learned to bake in his family’s bakery. He finished his degree at Johnson & Wales, and returned to train at various resort hotels in Puerto Rico. Currently Antonio is the Executive Pastry Chef of KNR restaurant group, and he splits his time between Miami and New York at their premier hotels and its restaurants. Chef Antonio was awarded the Top Ten Dessert Professional Pastry Chef award in 2011, and published his first cookbook Bachour - Recipes for the Professional Chef (Battman Press, 2013). In this advanced 2 day advanced pastry workshop, Chef Antonio taught his latest techniques and decorations to ICE's kitchens. Students learned recipes for a sampling of his cakes, tarts, verrines, bonbons and restaurant desserts.
Deconstructed Desserts: An Exploration of Plating Techniques
with Pichet Ong
Sunday, March 6, 8am to 4pm
Pichet is known for creating delicious, innovative plated desserts that are visually appealing and whimsical using flavor reductions and savory seasonings. As a New Yorker who grew up in Thailand, Hong Kong, and Singapore, and a background in architecture, Pichet he is known for his stylistic use of unique ingredients that appeal to a universal palate. In his class, students learned modern recipes and plating design—for both classic individual servings and completely deconstructed desserts, based on timeless sweets, such as cheesecake, chocolate tart, and baklava.
Pichet’s work has been featured in various publications, such as Bon Appetit, the Wall Street Journal, Elle, and The New York Times. He is a multiple James Beard Award nominee for best pastry chef, and he was named “Rising Star Chef” from Starchefs.com and Top Ten Pastry Chefs in America by Pastry Arts & Design. He has made several appearances on television and is the author of The Sweet Spot.
Dessert Buffet and Bon Bons
with Philippe Rigollot, MOF (3 days)
Wednesday – Friday, April 13-15, 8am to 4pm
Chef Rigollot was awarded the Meilleur Ouvrier de France (M.O.F.) in 2007, as documented in the 2009 movie Kings of Pastry. Chef Rigollot began his pastry career helping his mother’s boss after school in a local bakery. He has worked for two 3-star Michelin restaurants, including Maison Pic. Chef Rigollot became a world champion in the 2005 Coupe du Monde du Patisserie. His dessert philosophy is to highlight fruity flavors and not emphasize sweetness; he tries to play with different textures and temperatures, and aims for simple but striking presentation. In this hands on 3-day class, Chef Rigollot taught students how to create a variety of his signature entremets cakes and tarts and petits gateaux featuring recipes from Patisserie Philippe Rigollot in Annecy. Click here to view photos from this class.
with Gale Gand
Monday, May 16, 8am to 4pm
Gale Gand is a pastry chef and partner of the one year old restaurant Spritz Burger, a collaboration with The Hearty Boys, and partner in the Michelin one star restaurant, Tru, both in Chicago. She was the host of Food Network’s long running show “Sweet Dreams”, and author of 8 cookbooks. Gale teaches cooking classes all over the country and is an artisanal soda pop maker producing Gale’s Root Beer which is sold nationally. She has received two James Beard Awards, has been inducted to the Chicago Chefs Hall of Fame and was schooled in Paris at La Varenne. Gale is the mother of 3. Click here to view photos from this class.
Halloween Carved Cake and Sugar Showpiece
with Karen Portaleo and Susan Notter
Cake Designer Karen Portaleo and Pastry Chef Susan Notter met in 2011 for series 1 of Halloween Wars on Food Network. Their amazing cake and sugar artistry won the grand $50,000 prize, with pumpkin carver Shawn Feeney. Karen creates fantastical cakes at Highland Bakery in Atlanta, Georgia. She grew up in a family of pastry chefs, and combines a background in art, prop and set design, and clay sculpture. Susan is an award winning pastry chef and culinary artist whose accolades include Pastry Queen (Italy), Top Ten Pastry Chef US, USA Culinary Team gold. Karen and Susan rejoined forces to teach an amazing Halloween-themed cake carving and sugar showpiece class at ICE.
Click here to read an interview with Susan Notter.
Chocolate Bon Bons
with Roger Rodriguez
Roger is an alumni of the Professional Pastry & Baking program at ICE. After graduating, he worked at Anthos Restaurant and Jean Georges, and next in chocolate at Gucio Chocolatier. For several years, he was Pastry Sous Chef at Gramercy Tavern and then moved to Del Posto, where he was Pastry Sous Chef and Chocolatier. In 2014, Chef Roger became the Head Chocolatier at Cacao Prietto. Cacao Prietto is a Brooklyn based factory and distillery featuring chocolate, bon bons, rums and liqueurs of the Dominican Republic. They have their own organic plantation in the Dominican Republic for sourcing their beans, and also grow their own sugar cane. Chef Roger will discuss bean-to-bar chocolate production, and share his favorite techniques and recipes in this CAPS class.
Click here to read an interview with Chef Roger.
Contemporary Ice Cream and Frozen Desserts
with Sam Mason (OddFellows Ice Cream Co., Brooklyn, NY)
Considering opening your own ice cream shop? Want to learn new techniques to revamp your existing ice cream and sorbet menu? Spend a day with Sam Mason of OddFellows Ice Cream Co., Brooklyn’s critically acclaimed, eccentric ice cream parlor. In this class you will learn how to make premium small-batch ice cream, using in-house pasteurized milk from Battenkill Valley Creamery, in whimsical flavors such as PB&J and Toast and Buttermilk Biscuit, or inventive pairings such as Manchego-Pineapple and Tobacco Leaf Smoked Chili.
Sam Mason is one of New York City’s most progressive pastry chefs, with a nomination in 2006 for a James Beard award for his work at wd~50 and his blurring of lines between dinner and dessert at Tailor. His other projects include IFC’s television series, “Dinner with the Band”; Empire Mayonnaise, an artisanal line of gourmet mayos; and most recently, OddFellows Ice Cream Co. located in Williamsburg, NY. Chef Sam opened his second location of Oddfellows in 2014 in the East Village at 75 East 4th Street.
Click here to read an interview with Chef Sam.
Click here for a recap of Sam Mason's previous class at ICE.
Modern Plated Desserts
with Richard Capizzi
Pastry Chef Richard Capizzi will share his delicious, award-winning desserts honed at Lincoln Restaurant in New York City's Lincoln Center. Chef Richard trained as a baker, chocolatier and confectioner, and maker of sorbetto and gelato. He derived his cooking philosophy and enhanced his skills working in kitchens with some of the world’s most renowned chefs, from Thomas Keller to Jean Louis Palladin, to Jacques Torres and Pascal Brunstein.
Chef Richard grew up in a Sicilian and Neopolitan family, and was inspired to attend The Culinary Institute of America in Hyde Park, NY. He later relocated to France as an apprentice, and then worked in various NYC restaurants before helping to open Per Se. After working closely with Executive Pastry Chef Sebastien Rouxel, Richard was promoted from Pastry Sous Chef to Pastry Chef of both Per Se and Bouchon Bakery.
Capizzi won the title of Pastry Chef of the Year, as well as gold medals for his desserts at the 14th Annual US Pastry Competition, where he was the youngest and first pastry chef to ever sweep the entire competition (2003). He has been honored as one of the Top Ten Pastry Chefs by Dessert Professional magazine (2009).
Click here to read an interview with Chef Richard.
Viennoiserie with an Asian Twist
with Peter Yuen
Chef Peter Yuen is a master of laminated doughs, Asian baked goods, and classical French pastries. His bakery LaPatisserie P Bakery in Chicago is famous for both their croissants and BBQ pork buns! In this class you will learn Chef Yuen’s special lamination method, his classically French trained pastry techniques and a variety recipes for Asian baked goods. Recipes may include traditional and artisan Southeast Asian, Filipino, Chinese and Vietnamese breads: laminated baguette, Chinese Long John, croissant, brioche and more.
After emigrating from Hong Kong at age 11, Chef Peter’s family opened a bakery where he worked part time. As a young adult he returned to Hong Kong and apprenticed under many master bakers for a decade. After graduating from the French Pastry School in Chicago he worked at the French Mill Bakery, the Four Seasons Chicago, and the Sofitel Chicago Water Tower. In 2004 he opened his own bakery: LaPatisserie P Bakery (www.lapatisseriepbakery.com). Chef Yuen placed first in the Viennoisserie category at the Coupe de Monde de la Boulangerie with the Bread Bakers Guild Team USA in 2008. He was a member of the USA Viennoiserie Masters de la Boulangerie 2010 team that won second place.
Click here to read an interview with Chef Peter.
Petits Gateaux, Pralines and Amenity Showpieces with Anil Rohira
Chef Anil Rohira attended The Culinary Institute of America in 1995, and then worked at resorts including The Balsams, The Cloisters and The Wigwam and was the Executive Pastry Chef at The Chevy Club in Washington, D.C. He was the U.S. team captain and won “Best Sugar Showpiece” in the Coupe du Monde du Patisserie championship in France, 2003. He has been named one of the Top 10 Pastry Chefs in America by Dessert Professional magazine, and awarded Pastry Chef of the Year at the World Pastry Team Championship in 2009. Chef Anil attributes his success to his strong belief in balancing the “hear, hand and and head,” and believes you must always be willing to work hard, to develop your skills and to be as passionate as possible.
Currently the Corporate Pastry Chef for Felchlin Switzerland, Chef Anil is based in Mumbai, and is in charge of demonstrations, teaching and seminars all over the world. Chef Anil shared his expansive repertoire of skills and enthusiasm with CAPS students in a fabulous, hands-on chocolate immersion experience.
Click here to read an interview with Chef Anil.
Wafer Paper Flowers and Cake Design with Stevi Auble
Former interior designer turned cake designer Stevi Auble is the owner of Hey There, Cupcake!, a boutique baker in San Diego. In this class, Stevi taught students creative ways to decorate their cakes based on her signature style, featuring clean lines and contemporary designs. They learned to make gorgeous and modern paper flowers, along with new methods for applying patterns to their cakes using edible rice paper and custom laser-printed designs.
Stevi's work has been featured in numerous publications including Brides and Cake Central. Her love for the creative use of wafer paper began in 2010. She shares her cake art skills with students in classes privately in California and online througuh Craftsy.
Click here to read an interview with Chef Stevi.
Southern Sweets: Petit Gateaux, Tartes, Verrines with Tariq Hanna
In this class, Executive Pastry Chef of Sucré in New Orleans, Tariq Hanna, introduced modern techniques and southern flavors to French classic desserts. His creations included Roasted White Chocolate-Raspberry “Cheesecake,” Creole Cream Cheese Carrot Cake with Satsuma Curd, and Strawberry-Kiwi Champagne Tartlets, all of which were geared toward small-scale retail service to large-scale banquet service.
Tariq Hanna has over two decades of experience in top bakeries, hotels, and restaurants. He has won critical acclaim for his desserts throughout the years, and was named Pastry Chef of the Year in 2007 by New Orleans Magazine, and Chef of the Year in 2008 by Chef's Magazine. Tariq has competed in the National Bread and Pastry Championship, Chocolate Fantasy Competition, Cereal Bridges and Gingerbread Mansions Competition. In 2004, Tariq was named the Central Region Pastry Chef of the Year and Runner-up National Pastry Chef of the Year by the American Culinary Federation. Additionally, Dessert Professional magazine named him one of the 10 Best Pastry Chefs in America in 2011, and 10 Best Chocolatiers in North America in 2012.
Click here to read an interview with Chef Tariq.
New York City’s 4-Star Restaurant Modern Dessert Series with Joe Murphy
In this one-day class, Executive Pastry Chef Joe Murphy of the much-loved and NY Times 4-star-rated Jean-Georges taught the art of modern entremets. Literally meaning “between courses,” Joe’s recipes and techniques demonstrated how to make desserts more along the lines of “showstoppers.” With a combination of classic flavors like Green Tea Opera Cake; innovative takes like Chestnut Cake with Black Currant Marmalade; and just plain fun combinations like Peanut Butter-Caramel Mousse with Candied Bacon and Bananas, each of which were adorned with modern garnishes, students walked away from this class with the know-how to further enhance and build upon their favorite recipes and techniques.
Joe is a native of Brooklyn, and with 14 years of experience in celebrated NYC restaurants such as Park Avenue Café, Gotham Bar and Grill, Ritz-Carlton, Mercer Kitchen and BLT Market. He is one of few pastry chefs that set the bar for the baking and pastry scene on the east coast. And Joe certainly encompasses everything we love about sweets in New York City.
Click here for a photo recap of Chef Joe Murphy's class at ICE.
King of Pastry - Chef Philippe Rigollot
ICE was pleased to present the critically-acclaimed King of Pastry, Chef Philippe Rigollot, M.O.F., for his first hands-on class in New York City. Chef Rigollot began his pastry career helping his mother’s boss after school in a local bakery. He has worked for two 3-star Michelin restaurants, including Maison Pic where he met his chocolatier wife, Elodie. Chef Rigollot became a world champion in the 2005 Coupe du Monde du Patisserie, and received his Meilleur Ouvrier de France medal in 2007 (when he was a featured chef in the documentary Kings of Pastry). His dessert philosophy is to highlight fruity flavors and not emphasize sweetness. He tries to play with different textures and temperatures, and aims for simple presentation. Chef Rigollot and Elodie now own Patisserie Philippe Rigollot in Annecy, and he shared his world famous recipes and techniques with the CAPS students at ICE. Chef Rigollot made a chocolate amenity size showpiece, and taught students techniques of petit gateaux, individual tarts, chocolate lollipops and a modern gateaux.
Read an interview with Chef Rigollot on the ICE Blog.
Want to recieve updates on upcoming CAPS classes?