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 Morels and Pinot Noir Essence; and Blackberries with San Andre and Port Wine Reduction. Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($40).

Town Hall Discussion with Joanne Weir
Thursday, March 16, 5-6 PM
Join James Beard Award-winning cookbook author and cooking teacher, Joanne
Weir, for a candid discussion of her career. From breaking into the business to remaining a relevant part of it, she will share experiences and anecdotes, and answer your questions. Weirs first cookbook, From Tapas to Meze (Crown, 1994), was named as one of Julia Child's 12 personal favorite books the year it was published. Ten years later, Joanne released a completely revised volume (published by Ten Speed Press) that features her favorite recipes from all over the Mediterranean accompanied by beautiful full-color food photography. This new edition won the Gourmand World Cookbook Award for Best Mediterranean Cookbook. Open to current career students and alumni only; free admission.

How to Be a Food Writer with Marge Perry
Thu-Fri, March 23-24, 12:30-2:30 PM
This class will help you understand what it takes to be a food writer, what it's like to be a food writer, and whether it's something you want to pursue. Marge Perry writes a daily column for Newsday, is a contributing editor for Cooking Light, and writes frequently for national magazines like Better Homes and Gardens, Self, Health and others. Her cookbook, Dinner Tonight, was published in 2000. Marge will lead you in writing exercises and discuss fitting individual interests to specific writing opportunities. Open to current career students and alumni; $15 registration fee. Limited seats for the general public ($100).

Favorite Dishes from Felidia with Fortunato Nicotra
Wednesday, April 5, 1-3 PM
Fortunato Nicotra, Executive Chef at Felidia Restaurant in New York, has been absorbed with Italian cuisine all of his life. He was born in Baucina, a small town near Palermo in Sicily. At four years of age he moved to Turin, the capital of Piedmont. In 1995, Luigi Caputo, renowned chef of Balbo restaurant in Turin, introduced Fortunato to Lidia Bastianich, owner of Felidia restaurant in New York. During his tenure, Felidia has received three stars from Ruth Reichl of The New York Times and was named one of the Best 10 Italian Restaurants in the United States by Wine Spectator. Nicotra was named a finalist in both the Boscovivo Truffle Competition in 1998 and the Urbani Truffle Competition in 1999. Here he will demonstrate Black and White Sesame Crust Tuna Tagliata with Eggplant Spaghettini, Tomato and Basil; Mushroom Coffee Risotto with Sangiovese Vin Cotto and Truffle Oil; Flat Iron Beef Braised in Red Wine, Served with Gratin Turnips and Carrot Purée; and Chocolate Caprese with Pistachio Fonduta. Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($40).

Foie Gras Feast with Ariane Daguin
Wednesday, April 5, 7-9 PM
Ariane Daguin, founder and CEO of famed specialty meat purveyor D'Artagnan, will take you through a visual, historical, and informational overview of both duck and foie gras. She will butcher a duck and then discuss and cook its different parts, before focusing on foie gras and the best way to cook it. You will learn about the progression of duck and foie gras cooking through history, from earlier preparations to the creative dishes that come out of kitchens today. You will also taste different dishes made from duck and duck liver: Mousquetaire Pâté, Mousse of Foie Gras, Mousse of Foie Gras with Black Truffles, Terrine of Foie Gras, and finally Daguin will show the class how to perfectly sear and cook raw foie gras and make a simple but delicious Pan Sauce. Daguin was born into a world of great food: her father, André Daguin, chef-owner of the Hotel de France in Auch, Gascony, is famous throughout France for his artistry with foie gras and other Gascon specialties. She was an expert at deboning ducks, rendering duck fat, preparing terrines and cooking the game birds her grandfather hunted by the time she was ten. D'Artagnan recently celebrated its 20th anniversary as a leader in the game and foie gras category, and in 2005 Daguin won Bon Appétit's coveted Lifetime Achievement Award, while continuing the daily promotion and advocacy of sustainable and organic food products. Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($75).

Frozen Fantasies: The Art of Ice Carving with Chef Joe O'Donoghue
Wednesday, April 19, 1:30 PM-4:30 PM
Award-winning ice sculptor Joe O'Donoghue will offer a dazzling display of artistic ice creations during this unique demonstration class. O'Donoghue's company, Ice Fantasies, supplies ice sculptures to television sets, weddings, and catered events, and his newest creations are entire working bars sculpted out of ice. He is now opening Ice Farm Studios in Middleburg, NY where he is starting an ice sculpture gallery that incorporates Robotics. O'Donoghue will demonstrate how to make a traditional ice sculpture with a chainsaw and chisels, as well as ultra-modern plates for food service. And great news, the audience is welcome to participate. Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($25).
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Dumplings and Rolls with Corinne Trang
Tuesday, April 25, 10AM-12PM
Corinne Trang is the award-winning author of Authentic Vietnamese Cooking: Food from a Family Table, Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, and the upcoming The Asian Grill: Great Recipes, Bold Flavors (Chronicle Books, 2006). Born in France's Loire Valley of a French mother and a Cambodian-Chinese father, Trang was raised in Phnom Penh, Paris, and New York. She has traveled extensively and studied culture and cuisine throughout the United States, Europe, and Asia. Bolstered by her multi-ethnic background, her deepest commitment is to exploring the relationship between culture and food. She will demonstrate Pork and Garlic Chive Dumplings; Vietnamese Shrimp Summer Rolls Using Rice Paper; Chinese Spring Rolls Using Wheat Wrappers; and Two Dipping Sauces: Peanut Sauce and a Spicy Herb-Infused Soy Sauce. Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($35).

Indian Flavors with Floyd Cardoz of Tabla
Tuesday, May 9, 1-3 PM
Floyd Cardoz is the executive chef of Tabla, a groundbreaking restaurant serving New Indian cuisine cooked with the sensual flavors and spices of his native land. He opened Tabla in 1998 with famed restaurateur Danny Meyer and chef Michael Romano of Union Square Café, after searching for years for an original way to showcase the aromatic flavors of his homeland. Now, at the helm of Tabla, Floyd seasons Western cuisine with Indian spices and soul in the restaurant's main dining room, and also cooks home-style Indian fare in the restaurant's Bread Bar. He will discuss how to best mix two styles of cuisine and techniques to make for attractive and delicious dishes, as he prepares some of Tabla's favorites. Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($40).

A Baker's Tour: A Demonstration Class with Nick Malgieri
Monday, May 15, 6:30 PM-9:30 PM
Join master baker, famed cookbook author, and director of ICE®'s pastry and baking programs Nick Malgieri for an evening dedicated to his new book, A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World (HarperCollins, 2005). As he has constantly demonstrated with his books Perfect Cakes, Chocolate, Cookies Unlimited, and How to Bake, Chef Malgieri always delivers recipes that work and that instantly become their users' favorites. He will demonstrate Millenniumtorte (fabulous Viennese chocolate cake with dark chocolate glaze and gold leaf decoration); Torta di Mele alla Romana (elegant Roman apple tart with crumbly sweet crust; Tarte au Citron à la Niçoise (easy and delicious lemon tart from Nice); Marguerite (elegant almond-scented cake from a fancy pastry shop in Montreux in Switzerland); Alfajores (Argentine sandwich cookies filled with dulce de leche); and Simit (Armenian sesame ring cookies). Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($50).

Dessert University with Chef Roland Mesnier
Tuesday, May 23, 1-3:30 PM
A Baker's Tour: A Demonstration Class with Nick Malgieri [photo Malgieri]
Monday, May 15, 6:30-9 PM
Enjoy a unique opportunity to learn about desserts fit for queens and presidents with former White House Executive Pastry Chef Roland Mesnier. His talent and skills transcend party lines: in the more than 25 years he spent at the White House he worked for Presidents Carter, Reagan, Bush (Sr. and Jr.), and Clinton. He also taught extensively, and recently found time to write Dessert University (Simon & Schuster, 2004), an encyclopedic collection of desserts he served over the years. Mesnier will demonstrate Chocolate Cherry Cake, which will focus on techniques for butter cake, chocolate work, and glazing, and Marjolaine, which will offer the opportunity to discuss ganache, meringue layers, pastry cream and nut creams. After his demonstration, Mesnier will sign his cookbook. Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($50).