Modern Cooking and Plating Workshop April 9-10
This class will focus on plating techniques and strategies to create visually stunning dishes, using special equipment from Cedarlane Culinary. To start, ICE Director of Culinary Development James Briscione will cover a variety of modern cooking methods, including sous vide, pressure cooker, dehydration, and hydrocolloids. Students will also have the opportunity plate their own dishes and photograph them using the in-kitchen studio.
Flavor Pairing Workshop April 13
Why do some ingredients go together while others clash? What makes a good pairing? It’s impossible to create a plate of food without considering how all the component flavors work together. Innovative & creative chefs are always seeking out new and surprising flavor combinations. With modern advances in food science, we can now isolate the building blocks of flavor and aroma-leading to some surprisingly delicious modern pairings. Chef James Briscione, will walk you through flavor pairing theory in this unique interactive workshop, giving you with the knowledge to unleash your creativity in brand-new & modern ways.
Intro to Sous Vide May 12
In this half demo, half hands-on class, ICE’s Director of Culinary Development, Chef James Briscione, will give you a general introduction to the uses of sous vide and low-temperature cooking applications. He will cover concepts such as food safety in sous vide and low-temperature cooking, and uses of sous vide for storage and cooking Dishes prepared will include Eggs and Risotto, Ribeye Steak; 48- Hour Short Ribs; Chicken Breasts; Vegetables; Salmon; and Poached Pears.
Advanced Sous Vide May 18
Step into the kitchen of any of the nation’s top restaurants, and you’re likely to find something being cooked en sous vide. Learn how to bring this exciting, intense method home with Chef James Briscione as your guide. He will take you through all the ins and outs of this precise cooking method, you’ll soon understand how to get flavors & textures out of your food that you never thought possible! Foods prepared will include: Sous Vide Duck breast with Butternut Squash & Beets, Octopus with Smoked Potatoes, Chicken Two Ways and Zucchini Tiled Fish.