The Institute of Culinary Education Classes, New York

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The Institute of Culinary Education Classes Coming up in New York

The lush, green Pacific Northwest is famous for its wild salmons, oysters, and beers, but that's just the tip of the gastronomic iceberg. Its forests are home to game and berries that turn up in countless recipes. Cedar planks become grilling beds for fish, meat, and vegetables, imparting them with the unmistakable flavor of the Northwest. You will...

$120
F.   Apr 10th, 6pm
All levels
(186)

Rather than standing in line at a crowded restaurant, invite your friends over for brunch. This class will teach you a selection of great sweet and savory brunch dishes.Menu:Frittata; Quiche Lorraine; Eggs Benedict with Never-Fail Hollandaise Sauce; Noodle Kugel; Dutch Apple Pancake; Savory Bread Pudding; Stuffed French Toast; Cheese Blintzes, Salmon...

$115
Sa.   Apr 11th, 6pm
All levels
(186)

This course will introduce you to some of the classic simple dishes of the French countryside. These traditional recipes are easy to prepare, rely on the freshest garden ingredients and are always delicious. The evening will encompass the following: Vegetable Soup with Pistou (basil, garlic, cheese, and olive oil); French Seafood Salad with Homemade...

$115
M.   Apr 13th, 6pm
All levels
(186)
Monday April 13 6pm - 10:30pm 1 Session $115
Sunday April 26 6pm - 10:30pm 1 Session $115
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Other Dates (2)

The sauces you will learn in this class are not for special occasion dishes you'll prepare once a year. Relying on pantry ingredients and reflecting the contemporary cook's lifestyle, they are meant to easily take a grilled meat or poached fish from simple to superlative with a pan reduction, beurre blanc, pesto, and crème anglaise. You will...

$115
W.   Apr 15th, 10am
All levels
(186)

From carpaccio and Bolognese to fritto misto and brodetto, Italy offers a seemingly endless selection of dishes that celebrate land and water. The country's thousands of miles of coastline, lakes and rivers, prized cow breeds, and world-class salumi tradition result in meat- and seafood-centric dishes that can be rustic, sophisticated, and anything...

$125
M.   Apr 20th, 6pm
All levels
(186)

Indulge in great-tasting, seasonal vegetarian cuisine---whether you're a vegetarian or simply choose to eat meatless some of the time. While enlightening you on the benefits of plant-based eating, you'll make and feast on a bountiful menu that includes: Dill Freekeh and Roasted Carrot Salad; Farro Salad with Mizuna, Goat Cheese, and Goji Berries; Baja...

$115
M.   Apr 20th, 6pm
All levels
(186)

Imagine getting an incredibly delicious, healthful dinner on the table in just half an hour! All it takes is a few really good recipes---and knowing the tricks and techniques to ensure they come out right.You’ll learn as you create a plethora of tender, juicy, flavorful chicken dishes, including: South American Chicken with Avocado Crema; Chicken...

$115
T.   Apr 21st, 10am
All levels
(186)

The cuisine in the southern French region of Provence shows its Mediterranean influences, relying on abundant seafood, local fruits and cheeses, and hearty stews and salads. You'll cook a classic, mouthwatering Provencal menu that includes:Thin-Crust Pizza with Basil, Caramelized Onions, Tomato and ParmesanFrisee Salad with Lardons and Poached...

$115
W.   Apr 22nd, 6pm
All levels
(186)

From oysters and crawfish to andouille and chicken, New Orleans cooks know how to accentuate their ingredients so they sing. For this flavor-forward evening, we draw inspiration from the tables of some of the best restaurants in the Big Easy. You will make: Central Grocery's Muffuletta SandwichCasamento's Oyster Po'Boy, Cajun Jambalaya, Creole...

$125
F.   Apr 24th, 6pm
All levels
(186)

Richard Vayda, our resident sommelier, searches the ICE cellar to find some lovely aged Burgundies to pair with younger samples, offering a true overview of the Bourgogne. The special tasting will feature older Premier Cru wines, a Grand Cru and regional cheeses.

$125
F.   Apr 24th, 6:30pm
All levels
(186)

Chef-Instructor Loren Banco will take you on a tasty trip to Spain, thanks to an assortment of tapas that you will not soon forget. Menu:Bacon-Wrapped Dates; Tortilla a la Española; Garlic Shrimp; Patatas Bravas; Grilled Pork Sausages with Spiced Figs; Pollo al Ajillo (chicken with garlic); Salt Cod Fritters with...

$115
Sa.   Apr 25th, 6pm
All levels
(186)

Whether you like your pizza with a thick or a thin crust, with tons of sauce or no tomato at all, this class will give you a repertoire that includes just about everyone’s favorite. You’ll start by learning to make doughs for both thick - and thin-crusted pizzas, and while the doughs are rising, prepare various toppings. You’ll learn proper baking...

$110
Su.   Apr 26th, 10am
All levels
(186)

Time to give those dried and dehydrated herbs in your spice rack a rest and familiarize yourself with those same seasonings straight from the soil. In this class you'll learn how to feature the flavors of fresh herbs in everything from cocktails to condiments to dessert. Menu: Salsa Verde Cruda (Uncooked Green Salsa with Cilantro)Herbed Chevre...

$115
Su.   Apr 26th, 6pm
All levels
(186)

Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender, and honey. Throughout this enchanting evening you will learn essential techniques to make simple and aromatic dishes that burst with flavor. Menu:PastisTapenade (olive spread on rustic bread)Brandade de Morue à l’Aïoli (dried...

$115
M.   Apr 27th, 10am
All levels
(186)

Are you tired of the "same old same old" when it comes to cupcakes? In this class created by ICE's Director of Baking Programs Nick Malgieri and led by an ICE pastry chef-instructor, you will learn both classics and new twists on cupcakes that taste great and are NEVER dry and easy flourishes for finishing and decorating with a variety of delicious...

$115
W.   Apr 29th, 10am
All levels
(186)
Wednesday April 29 10am - 2:30pm 1 Session $115
Tuesday May 26 6pm - 10:30pm 1 Session $115
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Other Dates (2)

Good wines and simple but elegant fare are hallmarks of the French brasserie tradition, and steak is a favorite order. You’ll learn preparations and terminology for the most popular French cuts and how they differ from their American counterparts. You’ll also make the sauces, sides and starters that complete the French steak experience. Menu:Onglet...

$130
F.   May 1st, 6pm
All levels
(186)

Olive oil is undeniably the most useful and indispensible ingredient in the pantry. Native to the Mediterranean, this liquid gold is used in both savory and sweet, but not all olive oils are equal. In this class you will learn to differentiate which are appropriate for cooking, for baking, for dressings and as finishing oils. In addition, you will...

$115
Su.   May 3rd, 6pm
All levels
(186)

Tuscany is one of the regions of Italy that is most popular with tourists, thanks to cities that team with treasures of art and architecture and a hilly countryside that offers idyllic landscapes. The delicious fare found throughout the region also has much to do with its appeal. This class offers you another opportunity to celebrate Tuscany through...

$120
M.   May 4th, 6pm
All levels
(186)

Nothing is more daunting than having a wine list the size of a phonebook, swimming with incomprehensible foreign terms, dumped into your lap while you’re trying to enjoy a night out. Never fear! This class will forever help you navigate those perilous shoals. Using samples from contemporary wine lists, the Director of Wine Studies Richard Vayda will...

$90
W.   May 6th, 6:30pm
All levels
(186)

New York City has some of the most famous steakhouses in the country. These classic establishments are known for hefty portions, distinctive atmospheres, and a trademark cuisine that has been pleasing diners for decades. Spend an evening learning the techniques and recipes you need to replicate your favorite steakhouse experience at home. You’ll...

$130
Th.   May 7th, 6pm
All levels
(186)