Contact: Anne E. McBride 212-847-0700 x209 amcbride@iceculinary.com |
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The Institute
of Culinary Education Launches Advanced |
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 NEW
YORK, August 1, 2005—The Institute of Culinary Education (ICE®)
is pleased to announce the inception of The Center for Advanced Pastry
Studies, 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.The initial schedule, from fall 2005 to spring 2006, includes eight internationally recognized experts such as Philippe Givre, Stéphane Glacier, Ciril Hitz, Michael Joy, and Olivier Bajard. They will teach courses ranging from advanced sugar artistry and decorative doughs to plated desserts and chocolate mold making (see enclosed chart for complete schedule and fees). Courses will be two to three days in duration, and will be limited to 14 students, who have already earned a diploma or degree in pastry and baking or have at least two years of full-time experience in the pastry and baking field. Course fees range from $595 to $1050. CAPS @ ICE® will be the only program of its type in the Northeast, and most of these experts have never taught a multi-day, hands-on course in New York City. “It is notable that there has never been a venue in New York City where working pastry and baking professionals could go for advanced level continuing education,” commented ICE® President Rick Smilow. “We are thrilled to welcome these experts and the students who will be in their classes. This furthers our commitment to the pastry and baking industry and also offers our career students the opportunity to see top professionals in action.” ICE® Master Chef-Instructor Michelle Tampakis is the CAPS program coordinator; she stated: “This program is bringing an amazing level of talent to New York City. Based on their awards, books, and achievements, the CAPS roster is truly an all-star team.” Co-sponsors of CAPS @ ICE® include Pastry Art & Design and Dairyland/Chef’s Warehouse. The Institute of Culinary Education is New York City’s largest and most active center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 6- to 11-month career training programs in culinary arts, pastry and baking and culinary management. ICE® also runs the largest program of hands-on recreational cooking and baking classes and wine education in the country, in addition to hosting over 400 corporate and private cooking parties a year in its 42,000 square-foot facility at 50 W. 23rd Street. For more information on CAPS @ ICE®, visit www.iceculinary.com/professional/caps. For program information, contact Michelle Tampakis at 718-755-8856. For media inquiries, contact Anne E. McBride at 212-847-0797 x209 or amcbride@iceculinary.com. |
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CAPS @ ICE® 2005-2006 Schedule and Fees
For program information, contact Michelle Tampakis at 718-755-8856. |
