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ICE's Center for Advanced Pastry Studies, led by Director Michelle Tampakis, is unique in the Northeast. It offers an ongoing series of multi-day continuing education courses for working pastry and baking professionals, taught by visiting chefs and pastry artists from around the world. Courses are two to three days in duration and are limited to 14 students. To be eligible, students must have previous professional experience in the pastry and baking field, and/or have received professional pastry training. |
| Advanced Cake Decorating Techniques |
| Michelle Bommarito |
3 session(s) |
Click here to register |
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| course meets |
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| consecutive days |
March 5, 2012 |
March 7, 2012 |
8:00 AM - 3:00 PM |
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Tuition Fee: $525
In this three day class, students will cover three different cake techniques (one each day). A glamorous Boutique Style Shopping Bag will be created one day, a Romantic, sculpted curved cake will be created the second day, and a beautiful assortment of cupcakes will be decorated the third day. Michelle will demonstrate how to apply rolled fondant seamlessly to create a porcelain like finish, piping with royal icing, three dimensional bows, and other spectacular tricks of the trade. Michelle was named one of the Top Ten Cake Artists 2011 by Dessert Professional Magazine.
Location: 50 West 23rd Street
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| Artisan Confections and Candies |
| Jean Marie Aubione |
3 session(s) |
Click here to register |
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| consecutive days |
April 23, 2012 |
April 25, 2012 |
8:00 AM - 4:00 PM |
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Tuition Fee: $525
Using traditional techniques and quality products, and emphasizing shelf life, students will make Praliné paste, Chocolate bars, Creative lollipops, Fruit Jellies, Chocolate Spreads, Sugar Candies, Gummy Bears, Licorice Rolls, Nougats, Flavored Marshmallows, Fudges and Soft Salty Caramels.
Location: 50 West 23rd Street
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| Baking Artisan Breads |
| Ciril Hitz |
3 session(s) |
Click here to register |
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| consecutive days |
June 18, 2012 |
June 20, 2012 |
8:00 AM - 2:00 PM |
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Tuition Fee: $525
During this 3-day hands-on workshop, Chef Ciril Hitz takes you on a comprehensive baking tour, from the classic baguette to the complex world of sourdough breads and more! Learn how to bake artisan breads that are both beautiful and delicious, enhancing your bread basket and buffets for all occasions. Sweet variations for breakfast, brunch, and beyond will arm you with ideas to boost your sales and offerings during the morning hours. Known for his smart and streamlined baking approach, Chef Hitz will share his philosophy of maximizing dough versatility with both lean and enriched dough products, bringing you tips and techniques that will broaden your knowledge and baking repertoire. You will leave with inspiration and expertise - as well as many wonderful artisan breads to share! .
Location: 50 West 23rd Street
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| Contemporary Methods in Plated Desserts |
| Michael Laiskonis |
3 session(s) |
Click here to register |
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| consecutive days |
September 10, 2012 |
September 12, 2012 |
8:00 AM - 3:00 PM |
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Tuition Fee: $525
Through examining the structure and composition of our ingredients- as well as introducing new ingredients- students will employ modern techniques to both classic and contemporary pre-desserts, plated desserts, and petit fours, with an emphasis on pushing flavors and textures.
Location: 50 West 23rd Street
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| Advanced Chocolate Techniques |
| Jerome Landrieu |
3 session(s) |
Click here to register |
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| course meets |
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| consecutive days |
November 5, 2012 |
November 7, 2012 |
8:00 AM - 2:00 PM |
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Tuition Fee: $525
Join Dessert Professional Magazine's Top 10 Pastry Chef in America, Chef Jérôme Landrieu, as he reveals his secrets to creating delicate pastries and delectable chocolate confections. Chef Jerome will reinvent the classics in this unique class. Chef Jerome's philosophy is to focus on "innovation, flavor, style, and most of all, technique." Gain expertise from working side-by-side with one of the best in the industry; create an all encompassing chocolate buffet: from molded chocolates and tablets to tarts, petite gateaux and much more. Chef Jérôme will show you how to make smart ingredient selections to preserve the sophistication and essence of your creations, and to utilize industry technology to take your creations to the next level.
Location: 50 West 23rd Street
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