TOURNÈ WORKSHOP
Chef-Instructor Ted Siegel
Tuesday, May 6, 8 AM-12 PM
or Wednesday, June 25, 1-5 PM
or Monday, July 21, 6-10 PM
or Thursday, August 14, 1-5 PM

How are your knife skills? How exact are your tournéed vegetables? This ancient culinary craft, the most difficult of knife skills is still on the plates at top restaurants, be they French, modern American or fusion cuisine. Go back to the basics with this workshop that proves that perfection comes through repetition.

Open to career students and alumni only; $5 registration fee. Wear your uniform and bring your own knives.

PIECING FONDANT: POPCORN BAGS AND OTHER CREATIONS WITH ELISA STRAUSS
Norman Weinstein
Thursday, May 8, 6-8 PM

Elisa Strauss represents a new generation of top cake designers, who approach their trade as artists as much as chefs. Her company is known for being able to replicate anything as a cake, and her work has appeared on the Today Show, Sex and the City, The View, InStyle, Martha Stewart Weddings, Marie Claire, Elle, Modern Bride, Elegant Bride, New York, and many more. She is the author of The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery (Little, Brown and Company, 2007) and the upcoming Confetti Cakes for Kids (November 2008). This ICE® alumna will talk to you about the technique of piecing fondant. She will show you how it can be used to make a multitude of cakes, like a shopping bag, candy bag, brown paper bag, and more.

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($50).

PANINI WITH DAN LEADER OF BREAD ALONE
Thursday, May 15, 1-3 PM

Daniel Leader, who sits on ICE®'s Chefs' Advisory Council, is the owner and baker of the acclaimed Bread Alone Bakery in New York's Catskill Mountains. He graduated at the top of his class at the Culinary Institute of America in Hyde Park, New York, and worked as a chef for some of New York City's top restaurants, such as La Grenouille and the Water Club. He is the author of Bread Alone: Bold Fresh Loaves From Your Own Hands and Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers. In this unique demonstration, he will teach you recipes from his latest book, Panini Express: 70 Delicious Recipes Hot Off the Press (Taunton Press, 2008).

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($50).

FROM FARM TO RESTAURANT WITH FELIDIA'S EXECUTIVE CHEF FORTUNATO NICOTRA
Tuesday, May 20, 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. Here he will demonstrate some of his favorite dishes inspired by fresh produce.

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($50).

WÜSTHOF-TRIDENT: A SHOWCASE OF CUTLERY AND SHARPENING DEMONSTRATION
Wednesday, May 21, 1-3 PM
or Monday, July 21, 6-8 PM

A world leader in professional quality cutlery, Wüsthof offers restaurant chefs and home cooks a broad range of precision-forged, full-tang kitchen knives, including the following collections: newly launched Classic Ikon, Classic, Grand Prix II, and Culinar. All Wüsthof knives are crafted in Solingen, Germany, the company's manufacturing and headquarters base since its founding more than 175 years ago. Wüsthof products are sold at select specialty and department stores in more than 70 countries around the world. They are sought-after and used in the finest dining establishments and the most prestigious culinary institutions training tomorrow's rising star chefs.

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($35). Bring your own knives!

PROFESSIONAL KNIFE WORKSHOP
Chef-Instructor Norman Weinstein
Tuesday, May 27, 1-4 PM
or Thursday, June 19, 6-9 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 is a nationally known expert on the subject of knife skills. He is the author of Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (Stewart, Tabori & Chang, 2008). This workshop is a great opportunity to learn from a master.

Open to current career students only; $50 registration fee. Wear your uniform and bring your own knives. Class starts promptly!

A SUMMER DESSERT BUFFET WITH PASTRY CHEF JOE MURPHY
Monday, June 2, 1-3 PM

ICE® Chefs' Advisory Council member Joe Murphy is the executive pastry chef of BLT Market and the Ritz-Carlton's Star Lounge. His work history includes most of New York's top restaurants. He honed his skills cooking in the kitchens of such esteemed places 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 as executive pastry chef. He will show you how to make some of his favorite summer desserts.

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($50).

KAISEKI — THE HIGH ART OF THE JAPANESE MEAL
Hiroko Shimbo
Tuesday, June 10, 1-3 PM

Hiroko Shimbo's The Japanese Kitchen (Harvard Common Press, 2000) has been called the Japanese equivalent to Julia Child's Mastering the Art of French Cooking. She is also the author of the acclaimed The Sushi Experience (Knopf, 2006). Established in 1989 in Tokyo, Hiroko's Kitchen began introducing the art of Japanese and Asian cooking to the foreign community in Japan. Today, Hiroko operates her business out of New York, offering a wide range of culinary services in Japanese and Asian food subjects. She will explain how to build the menu and prepare some of the dishes of a full Kaiseki meal, which includes appetizers, a raw dish, as well as dishes that are grilled, simmered, fried, or steamed, and soup and rice.

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($50).

WILD INSPIRATION WITH CHEF BILL TELEPAN
Tuesday, June 17, 1-3 PM

Join ICE® Chefs' Advisory Council member and darling of restaurants critics and dining cognoscenti Bill Telepan, chef-owner of Telepan, for a demonstration of dishes that make use of fiddlehead ferns, ramps, mushrooms, and other seasonal wild ingredients. He is the author of Inspired By Ingredients: Market Menus and Family Favorites FromA Three-Star Chef (Simon & Schuster, 2004), and previously was the executive chef of Judson Grill. He will share his love of cooking, food knowledge, and kitchen philosophy with you, along with samples of the dishes, of course.

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($50).

BACK TO BASICS: A FULL SIDE OF BEEF
Master Butcher Rudi Weid
Tuesday, July 1, 6-9 PM

See a half-carcass of real hanging beef be broken down into its primals, sub-primals and ultimately into roasts, portions and by-products. In this modern world of "boxed" meat, this is a truly unique demonstration, as Master Butcher Rudi Weid takes out his knives and starts from the neck of the steer all the way to the back leg. Each section, cut and muscle will be discussed. An opportunity to see a Beef Chart done in real time will not come around again, as these large cuts are broken down out West and don't make it past the meatpacking plants. Sample freshly and roasted seared cuts such as prime rib, sirloin and filet mignon as they are being artfully fabricated by Mr. Weid.

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($60).

SUMMER STEAK WORKSHOP
Master Butcher Rudi Weid
Wednesday, July 9, 1-3 PM

Sirloin for sure, but learn to ask your butcher for these "lesser" cuts of meat: the flank, skirt, hanger, and flatiron steaks will delight any fan of sirloin or filet mignon with minimal preparation and a quick cooking time. You will be able to sample all of these great meats, including sirloin of beef, as well as learn how to trim them, cook them properly and to carve them effortlessly.

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($50).

THE THEORY OF ICE CREAM: A WORKSHOP
Kathryn Gordon
Tuesday, July 15, 1-3 PM

ICE® Pastry Chef-Instructor Kathryn Gordon will teach you how to formulate a sorbet and an ice cream recipe using milk, sugar, and fruit solids. You will discuss texture, tasting both bad and perfect sorbets or ice creams. You will also be able to solve your own formulas. Bring a calculator.

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($40).

HIGH QUALITY JAPANESE INGREDIENTS AND RARE ARTISANAL PRODUCTS
George Mendes, Hiroko Shimbo, and the New York Mutual Trading Company
Tuesday, August 5, 1-3 PM

Acclaimed chefs George Mendes, who was most recently chef de cuisine at Manhattan favorite Tocqueville, before leaving to open his yet-to-be-named restaurant. and Hiroko Shimbo will demonstrate the preparation of dishes using the finest quality artisanal Japanese ingredients of the New York Mutual Trading Company and others. Chef Shimbo will demonstrate how these ingredients can be used in authentic traditional Japanese preparations like Lobster cooked with Sweet White Miso and Poached Fish with Wasabi- Kimizu Sauce. Chef Mendes will show how they can be used in his very creative and refined cuisine, such as Sea-Salted Cod Confit with Pea Shoots, Maitake Mushrooms, Coriander, and Truffle Dashi and Lightly Steamed Littleneck Clams with Lemon and Sea Beans. MTC was founded in Los Angeles in 1926. They distribute Japanese foods, beverages, and ingredients throughout the United States.

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($50).

IT'S ABOUT TIME: GREAT RECIPES FOR EVERYDAY LIFE
with Michael Schlow
Wednesday, September 3, 6-8 PM

Michael Schlow, executive chef and co-owner of Radius, Via Matta and Great Bay, and Alta Strada, is recognized as one of the leading chefs in the United States. Gourmet and Esquire named Radius one of the best American restaurants of 2001 and one of the best new restaurants in America, respectively, while Food & Wine named it "Best New Restaurant of 2000." In May of 2000, Schlow won the distinguished James Beard Award of Excellence for "Best Chef in the Northeast." Chef Schlow will demonstrate some recipes from his cookbook, It's About Time: Great Recipes for Everyday Life (Steerforth Press, 2005), which includes inspirational stories, informative sidebars, helpful tricks, and a broad range of never-fail recipes that are easy to follow and always special.

Open to current career students and alumni; $15 registration fee. Limited seats for the general public ($50).

BISTRO SALADS, FROM APPETIZERS TO MAIN COURSES
with Chef Marc Murphy
Wednesday, September 17, 1-3 PM

Marc Murphy is the executive chef and owner of the acclaimed Landmarc in Tribeca and at the Time Warner Center, and of Ditch Plains. The son of a diplomat, Murphy spent a cosmopolitan childhood in cities all over the world. Early in his career, after graduating from ICE®, he worked in New York, France, and Italy and had the opportunity to cook with and learn from noted chefs Alain Ducasse, Terrance Brennan, Sylvain Portay, and David Pasternak. He worked in some of New York's top kitchens before opening Landmarc in 2004, where he serves contemporary bistro fare that blends French and Italian favorites. He will demonstrate appetizer and main course salads that showcase his creative cooking style.

Open to current career students and alumni; $5 registration fee. Limited seats for the general public ($50).