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Program Sponsors:
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After rave reviews of our 2007 schedule, ICE®'s Center for Advanced Pastry Studies is proud to present an even stronger 2008 schedule- featuring classes from "Plated Desserts, Entremets, and Mignardises" to "Sugar Confectionary", from "Chocolate Showpieces" to "All About Bread" and more! Located in the heart of America's culinary capital, New York City, The Institute of Culinary Education has quickly become the professionals' choice for pastry & baking continuing education.
CAPS offers the unique opportunity to learn advanced pastry & baking skills from world renowned experts. The typical course runs three days and is limited to just 14 students. To qualify for CAPS classes, students must have documented professional experience in the pastry and baking field and/or have received professional training at an accredited Culinary School.
The only program of its type in the Northeast - CAPS cordially invites you to experience advanced pastry & baking education at its finest!
*Participants are required to wear appropriate chef's attire. |
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| Chocolate Buffet |
| Donald Wressell |
3 session(s) |
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| course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
January 14 |
January 16 |
7:30 AM - 12 PM |
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Tuition Fee: $650
Donald Wressell is the pastry chef of the San Francisco based Guittard Chocolate Company. After working as assistant pastry chef at the Four Seasons Philadelphia, he was named executive pastry chef of the Four Seasons Los Angeles, a position he held for close to 20 years. Chef Wressell's numerous honors and awards include Pastry Art & Design's Top Ten Pastry Chefs in America (1998 and 1999), silver and gold medal victories in the Grand Salon Culinaire (2003), and winner of second-place honors in Les Masters du Chocolat competition (1995). He has competed four times in World Cup of Pastry, and as captain, led the U.S. team to bronze victories in 1995 and 2005. In 2001, as team coach and manager, he guided the U.S. team to a historic gold medal win, the first ever by an American team. Donald was named 2005 Amoretti National Team Pastry Chef of the Year. This course will include a scrumptious variety of chocolate pastries and cakes, tarts and bonbons to create a delectable buffet presentation. Chef Wressell will teach you an outstanding assortment of creamy, mousse-like textures with crisp and crunchy layers, and plated components that contrast with desserts in glasses.
Location: 50
West 23rd Street |
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| Plated Desserts, Entremets, and Mignardises |
| Stephan Iten |
3 session(s) |
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| course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
March 3 |
March 5 |
7:30 AM - 12 PM |
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Tuition Fee: $650
Stephan Iten has conducted training and demonstrations on desserts for pastry chefs around the world, since becoming the corporate pastry chef of Max Felchlin AG in Switzerland nearly a decade ago. He is the recipient of a Johnson & Wales Distinguished Award, has won competitions for his cakes, and has worked in some of this country's best hotels. Among the many interesting concepts Chef Iten will cover are sugar-free desserts and mignardises, from cake and pastry bases, pralines, truffles and plated desserts. He will place special emphasis on flavor, textural contrasts, and stunning appearances. (worth 1 ACF credit)
Location: 50
West 23rd Street |
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| Cake Configurations and Victorian Ribbon Flowers |
| Betty Van Norstrand |
3 session(s) |
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| course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
April 14 |
April 16 |
7:30 AM - 12 PM |
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Tuition Fee: $650
Betty Van Norstrand is a legendary artist in the couture wedding cake business, and is regularly featured in publications that include Brides, Modern Bride, and Victoria. She was inducted into ICES' International Sugar Craft Hall of Fame in 1987, and has been awarded gold medals and silver medals from the Culinary Olympic in Germany, Salon of Culinary of Arts, New York Coliseum & Javits Center, American Culinary Federation, the Societé Culinaire Philantropique of Switzerland, Rencontres Professionnelles of France, and many more. Using various techniques to create curled, painted, textured Victorian style ribbon flowers, this class will challenge each individual's sense of style. Using cake dummies in odd shapes such as teardrops, hearts and diamonds, Chef Van Norstrand will teach you to make distinctive and unique finished cakes that will inspire and intrigue you.
Location: 50
West 23rd Street |
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| Sugar Confectionery |
| Jean-Pierre Wybauw |
3 session(s) |
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| course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
May 4 |
May 6 |
7:30 AM - 12 PM |
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Tuition Fee: $750
Jean-Pierre Wybauw, an international chocolate and sugar consultant, is the technical advisor and executive pastry chef of Barry-Callebaut in Wieze, Belgium, for which he teaches around the world. He is also the author of two best-selling technical books on chocolate, Fine Chocolate---Great Experiences and Chocolate Decoration Techniques.
In this class, Chef Wybauw will demystify the elaborate sugar cooking techniques that produce caramels, honey caramels, fondant and other cream centers, pâtes de fruit, and jellies.The crystallization process of sugar candies at different temperatures and with water stabilizing ingredients will be explained in detail.
Location: 50
West 23rd Street |
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| Chocolate Decorations |
| Jean-Pierre Wybauw |
2 session(s) |
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| course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
May 8 |
May 9 |
7:30 AM - 12 PM |
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Tuition Fee: $495
Here, the myriad possibilities for making chocolate decorations will be covered, including using frozen surfaces, making fans, ribbons and curls, and piping. Chef Wybauw will also discuss shaping and using colored cocoa butters.
Location: 50
West 23rd Street |
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| All About Bread |
| Ciril Hitz |
3 session(s) |
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| course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
June 23 |
June 25 |
7:30 AM - 12 PM |
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Tuition Fee: $650
Ciril Hitz, baking/pastry instructor at Johnson & Wales University in Rhode Island, is the 2004 National Bread and Pastry Champion and a medalist in many other competitions. In 2002, he was chosen as a U.S. team member for the 2002 Bread Bakers' Guild in the Coupe du Monde de la Boulangerie in Paris, where he captured the silver medal. He is also a three-time winner of the Grand Prize for Buffet Presentation at the New York Food Show. In this three-session class, he will discuss the basic four ingredients that are primarily used in bread baking: flour, salt, water and yeast, and transform them into lean artisan breads, irresistible breakfast pastries and decorative bread sculptures using both live and dead doughs. Emphasis will be placed on proper mixing, fermentation, lamination and shaping.
Location: 50
West 23rd Street |
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| Chocolate Showpieces |
| Stéphane Tréand, MOF |
3 session(s) |
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| course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
October 20 |
October 22 |
7:30 AM - 12 PM |
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Tuition Fee: $675
Stéphane Tréand is the executive pastry chef of the St. Regis Resort at Monarch Beach, Calif., after spending the last 10 of his 25-year-career teaching around the world, specializing in airbrush techniques and chocolate and sugar showpieces. In 2004, he received the top honor in the pastry industry in France, in the form of a Meilleur Ouvrier de France award. He has won countless other awards, including most recently the gold metal for team competition at the 2007 National Pastry Championship in Nashville, the second prize in the 2002 World Pastry Championship with the French team, and the Food Network's Sugar Showpiece Challenge in 2005. Innovative techniques have set Chef Tréand apart from his competitors time and time again. In this three-day class, he will share many of these, along with the importance of design, color, and flow. Each student will produce a unique showpiece incorporating many of the latest methods.
Location: 50
West 23rd Street |
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| Petits Gâteaux |
| Keegan Gerhard |
3 session(s) |
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| course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
November 3 |
November 5 |
7:30 AM - 12 PM |
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Tuition Fee: $650
Keegan Gerhard, named one of the nation's Top 10 Pastry Chefs of 2002 and 2004 by both Chocolatier and Pastry Art & Design, is the corporate pastry chef of Las Vegas Gourmet Imports. Chef Gerhard set out to learn from the best, and worked as the assistant to the celebrated master pastry chef Jacquy Pfeiffer, the Alsace-born owner and founder of the French Pastry School in Chicago. He then was a pastry chef at Charlie Trotter's, the Waldorf Astoria, and the Ritz-Carlton Hotel Company, followed by the title of corporate pastry chef for Dean and DeLuca and executive pastry chef of Four Seasons Chicago. He was also a proud member of the opening team for Wynn Las Vegas. Chef Gerhard has performed as master of ceremonies for the national and world pastry championships, which gave him the opportunity to learn the latest and most high-end techniques used in pastry today. He will share those, along with his own style of pastry making, to create dazzling plated desserts.
Location: 50
West 23rd Street |
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