The International Culinary Center Introduces New, One-Day Cooking Classes

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For the first time ever, the International Culinary Center, home of the world famous French Culinary Institute, is opening the doors to its world-class facility for fun, hands-on classes for the masses at a fraction of the cost and time of a professional culinary school with a newly created Recreational Division. Here, foodies at any level, including high school/future chefs to the most seasoned, can learn the basics, perfect a skill or try something completely new. And, since the classes are hands-on, they can then go home and put them to the test.

Home of the renowned French Culinary Institute, The International Culinary Center introduces a new Recreational Division that will offer fun, hands-on courses for people of all ages and culinary skills at a fraction of the time and cost of a professional culinary school. This is the first time that the world-renowned culinary center has offered recreational courses to the public.

The introductory Recreational Division courses range from The Perfect Baguette to The Ultimate Thanksgiving Dinner to a special Cooking 101 series taught by chef, radio host and author, Michael Colameco. The courses--which cost between $150 and $395-- are single-session, classes that run three or four hours. The courses are taught by world-class Chef-Instructors and use the same hands-on immersive technique pioneered by The French Culinary Institute.

The new Recreational Division courses include:

Food Technology for the Home Cook, 10/4, 10am - 1pm, $150
Pizza 101 for Future Chefs, 10/4, 10 am - 2 pm, $195
The Perfect Baguette, 10/11, 10am - 2pm, $195
Cooking 101 with Michael Colameco
-Fish 101- 10/22, 6pm - 10pm, $395
-Chicken 101- 11/22, 10 am - 2 pm, $395
-Pasta 101- 12/16 6pm - 10 pm, $395
The Secrets of Spices, 10/24, 6pm - 10pm, $195
Wine Uncorked, Thursday 11/6, 6:30pm - 9:30pm, $175
The Ultimate Thanksgiving Dinner, 11/7, 6pm - 10pm, $195
Chocolate Treats & Truffles, Saturday, 11/15, 3pm - 7pm, $195
Classic Croissants, 11/22, 10am - 2pm, $195
Christmas for Epicures, 12/11, 6pm - 10pm, $195

Classes are held at The International Culinary Center located at 462 Broadway at the corner of Grand Street in New York City. For more information about course descriptions or enrollment, please visit http://www.internationalculinarycenter.com/rec or call 888-90-TASTE.

About THE INTERNATIONAL CULINARY CENTER
Located in the heart of New York City's culinary scene, The International Culinary Center is home to the renowned French Culinary Institute, Italian Culinary Academy and the newly introduced Recreational Division. The International Culinary Center offer a wide variety of intensive courses designed for cooks and food enthusiasts of all skill levels: from those already in the business and those aspiring to be, to the serious amateur. Its state-of-the-art kitchens, classrooms and culinary theater house courses of all lengths in classic culinary arts, pastry arts, Italian studies, bread baking, culinary technology, wine studies, food writing and restaurant management. More than just a world-class culinary facility, The International Culinary Center is the place where the top global talent in every culinary discipline visit to hone, discuss, and teach their craft to the next generation of elite chefs, food professionals and consumers. For more information, please visit http://www.InternationalCulinaryCenter.com.

COURSE DESCRIPTIONS:
Recreational Division Classes at the International Culinary Center http://www.internationalculinarycenter.com/rec or 888-90-TASTE

Food Technology for The Home Cook
Saturday, 10/4, 10am - 1pm (3 hours demonstration and lecture), $150

What's the secret to the best dishes in world? They harness a level of food technology to unlock tastes, textures and recipes that is usually way beyond the knowledge of most cooks. Students will learn some of the newest techniques currently used by top chefs in the restaurant industry that can be recreated at home. Techniques may include fluid gels, gelatin clarification, "meat glue," low-temperature cooking and carbonation.

Pizza 101 for Future Chefs
Saturday, 10/4, 9 AM - 1 PM, $195

Students will learn the fine art of New York pizza, becoming a master of spinning out dough in mid-air, spreading just enough sauce, and sprinkling a layer of fresh-grated mozzarella. From mixing the dough to creating toppings, this hands-on learning experience will be both tasty and informative. The class will conclude with a pizza tasting.

Specific Target: High school students (ages 14 - 17) who want to learn more skills in the kitchen and may want to take their interest in food and to take it to the next level.

The Secrets of Spices
Friday, 10/24, 6pm - 10pm (3 hours hands-on cooking, 1 hour dinner), $195

This class may not be for the faint of nose. Students will learn how to cook with spices from around the world and get the most out of their flavors. The class will begin with a ½ hour lecture on spices, where students will become familiar with the fundamentals of spices through sensory perception analysis (smell/taste spices). Students will create their own spice mixtures, cook and eat a three-course meal.

The Ultimate Thanksgiving Dinner
Friday, 11/7, 6pm - 10pm (3 hours hands-on cooking, 1 hour dinner), $195

Students will learn how to create an elegant and delicious Thanksgiving meal including the best method of roasting a turkey at home and the secrets of creating the best gravy. Beside turkey and gravy, the menu will include a new style cranberry sauce, butternut squash soup, goat cheese croutons, stuffing, brussel sprouts, mashed potatoes with chestnuts, sage, and parmesan, and apple pie with white-chocolate fennel cream.

The Epicure's Christmas
Thursday, 12/11, 6pm - 10pm (3 hours hands-on cooking, 1 hour dinner), $195

Christmas dinner deserves a touch of magic. Students will learn how to prepare an impressive Christmas dinner that will include gravlax, roast goose, roasted orange sauce, celery root-pear puree, creamed spinach, cranberry cheesecake, gingersnap cookies, eggnog and glögg (mulled wine).

Cooking 101 with Michael Colameco
Fish 101 - Wednesday 10/22, 6pm - 10pm (3 hours hands-on cooking, 1 hour dinner), $395
Chicken101 - 11/22, 10am - 2pm (3 hours hands-on cooking, 1 hour lunch), $395
Pasta 101 - 12/16, 6pm - 10pm (3 hour hands-on cooking, 1 hour dinner), $395

In this first-ever hands-on cooking with chef, radio host and author Michael Colameco students will learn how natural ingredients and simple combinations make for meals that are easy to prepare and a pleasure to eat. Michael will teach students approachable restaurant cooking that will give them the techniques and skills to recreate the meals in their own kitchen. In Michael's three-part classes, students will learn the proper way to prepare fish, so it stays flaky and succulent; how to butcher an entire chicken and serve it up with an elegant recipe; and the perfect technique for delicate, feather-light fresh pasta from scratch.

Chocolate Treats & Truffles
Saturday, 11/15, 3pm - 7pm, $195

Students will learn the techniques to make a goodie bag out of chocolate and fill it with velvety chocolates of various styles and flavors including ganache, truffles and rochees. Sudents will experiment with the techniques used by chocolatiers around the world.

Baguettes
Saturday, 10/11, 10am - 2pm, $195

Students will learn how to bake the perfect baguette from scratch--the rich, chewy texture, the delicate aroma, surrounded by a satisfying crunch. Students will mix, ferment, fold and shape their baguettes with old-world techniques before scoring and finishing it in the oven.

Croissants
Saturday, 11/22, 10am - 2pm, $195

Ah, the croissant. Nothing could be more quintessentially French, or more suitable for a lazy Sunday brunch with friends. Students will learn how to shape and bake croissants that are flaky, buttery and crisp.

Wine Uncorked:
Thursday, 11/6, 6:30pm - 9:30pm (3 hours lecture with tastings and pairings), $175

Wine is more than a beverage - it's an experience, a discovery. Students will explore a range of varietals and regions as instructors teach them how to taste like a pro and best appreciate the flavors that combine on the palate. Students will also learn how to read labels, properly open a bottle, pair food and wine, and buy and store wine.

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ELLEN WERTHER

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Wendy Knight
Knight Communications
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