EXTRACURRICULAR CLASSES FOR STUDENTS & ALUMNI

Please note registration procedures below.
The following events are open to current career students and/or alumni, as specified, for a nominal fee. These are special subject-specific seminars or tours for enriching your culinary education. To register for these classes, please call the Registrar's Office at 212-847-0700, exts. 204, 202 or 717; visit the 6th floor and ask for the Registrar; or email: careerregistrar@iceculinary.com.

The Secrets of Successful Fruit Desserts with Joseph Murphy of Jean-Georges Restaurants
Thursday, February 2, 1-1:30 PM
Joseph Murphy, corporate pastry chef for the Jean-Georges restaurants in New York, including Jean Georges, 66, Vong and Mercer Kitchen, has a work history that includes most of New York's top restaurants. He honed his skills cooking in the kitchens of such esteemed restaurants as Lespinasse, La Côte Basque and Park Avenue Café. As pastry chef of Gotham Bar and Grill, Murphy worked closely with Alfred Portale to develop desserts that complement the restaurant's signature style, and characterized his acclaimed work as one relying on juxtapositions---hot and cold, crisp and soft, sweet and tart. He left Gotham to be opening executive pastry chef at Blue Fin in the W New York Times Square Hotel, and opened his own restaurant, Fresh, in Tribeca before joining Jean-Georges ventures. He will demonstrate Caramelized Banana Cake with Crunchy Praline and Banana Sorbet; Green Apple Pavlova with Sweet Basil Seed Vinaigrette; and Passion Fruit Trio: Steamed Pudding, Milk Chocolate Mille Feuille, and Coconut Dacquoise. Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($40).

Valentine's Day Sugar Showpiece
Wednesday, February 8, 1-4 PM
Do you like to watch pastry chefs work with sugar on TV? ICE® Chef-Instructor Kathryn Gordon, who has worked in the kitchens of Osteria del Circo, Tavern on the Green, Windows on the World, and Kinkead's and is also coordinator for the national and world pastry championships, will show you how to perform similar techniques in her Valentine's Day-themed demonstration. You will find out how chefs create showpieces from hot sugar “dough,” as Gordon discusses how to boil sugar, color, and use it for casting a showpiece base. She will demonstrate how to pull flowers and petals, sugar ribbon, and how sugar is blown. Other techniques such as “straw” and “bubble” sugar will also be demonstrated. All these pieces will then be “glued” together with melted sugar to create a completely edible sugar showpiece. Tools, recipes, resources will also be discussed. Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($25).

On Molecular Gastronomy: Exploring the Science of Cooking with Hervé This
Wednesday, February 22, 1-3 PM
In this lecture, famed food scientist and physical chemist Hervé This will discuss the nature of molecular gastronomy and its technological applications. Molecular gastronomy is the field of science created in 1988 that examines cooking from a scientific point of view. Among many applications, it brings the techniques of the scientific laboratory into the kitchen. Using recent research in chemistry, physics, and the biology of cooking and food, molecular gastronomy challenges traditional ideas about cooking and eating and allows the cook to build new recipes using basic experimental ideas. This will demonstrate some examples of new and recent investigations in how cooks can break free from these assumptions and use scientific methods to their advantage in creating a better dish. The artistic component of cooking will be also addressed. All discussions will be based on
experiments: How to put oil into water, how to make a solid oil, how to make a mayonnaise without eggs, and how to make one cubic meter of whipped egg whites with one egg, among many others. Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($40).

Professional Knife Practice Workshop 1 with Norman Weinstein
Wednesday, February 27, 6:00 PM - 9:00 PM
Tuesday, April 25, 1:30 PM - 4:30 PM
Good knives and impeccable knife skills are critical for all professional cooks and chefs, and repetition and practice are at the heart of the development of high-level knife skills. You will be expected to have these skills when you go on your externships and out into the field. Chef Norman Weinstein has been teaching everyone from professional chefs to first-time cooks how to better use and select knives for more than 20 years, and will pass on some of his expertise in these workshops. Open to current career students and alumni only; $5 registration fee.

Lamb Primer with Master Butcher Rudi Weid
Monday, March 6, 1-4 PM
See a whole 85-pound organic lamb be broken down into its primals, sub-primals and ultimately into roasts, portions and by-products. In this world of “boxed” meat, this is a truly unique demonstration, as Master Butcher Rudi Weid takes out his knives and starts from the head of the animal all the way to the back leg. Each section, cut and muscle will be discussed. You will be able to sample this freshness, as the portions that Rudi fabricates will be roasted, seared, and grilled. Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($45).

New American Cuisine with Scott Campbell of @SQC
Wednesday, March 15, 1-3 PM
Chef/Owner Scott Campbell believes that restaurants should provide nourishment, shelter, and comfort to diners---a belief he puts into effect at his own restaurant, @SQC. The prior ventures of this ICE® alumnus include launching Avenue, where he was chef-partner and combined French technique with American sensibility and passion for hospitality. He also worked at The Oak Room at the Plaza Hotel, Windows on the World, Le Cirque, and Union Square Café. Campbell will demonstrate some of the comforting yet inventive cuisine that have made @SQC a wonderful place to celebrate New American Cuisine. His demonstration will include: Spicy Horizontal Napoleon with Spicy Salmon, Avocado and Wasabi Tobiko; Roasted Squab and Sweet Breads with Brown