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CEH Opportunities - Northeast Region

* schedule subject to change

To find upcoming CEH opportunities in your area, select your region below. Online courses are also available and ongoing in all regions. Schedules are subject to change.

The following courses and events have been approved for ACF CEHs. Contact the CEH Provider for more information and registration details.

DateLocationProgram NameCEHs
April 19, 2015New York, NYContemporary Ice Cream and Frozen Desserts7
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 1 day - Cost: $250
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Considering opening your own ice cream shop? Want to learn new techniques to revamp your existing ice cream and sorbet menu? Spend a day with Sam Mason of OddFellows Ice Cream Co., Brooklyn's newest ice cream parlor. In this class you will learn how to make premium small-batch ice cream, using in-house pasteurized milk from Battenkill Valley Creamery, in whimsical flavors such as PB&J and Toast and Buttermilk Biscuit, or inventive pairings such as Manchego-Pineapple and Tobacco Leaf Smoked Chili. Sam Mason is one of New York City's most progressive pastry chefs, with a nomination in 2006 for a James Beard award for his work at wd~50 and his blurring of lines between dinner and dessert at Tailor. His other projects include IFC's television series, "Dinner with the Band"; Empire Mayonnaise, an artisanal line of gourmet mayos; and now OddFellows Ice Cream Co.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
April 21–23, 2015New York, NYPetits Gateaux, Pralines and Amenity Showpieces21
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 3 days - Cost: $750
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Chef Anil Rohira attended The Culinary Institute of America in 1995, and then worked at resorts including The Balsams, The Cloisters and The Wigwam and was the Executive Pastry Chef at The Chevy Club in Washington, D.C. He was the U.S. team captain and won "Best Sugar Showpiece" in the Coupe du Monde du Patisserie championship in France, 2003. He has been named one of the Top 10 Pastry Chefs in America by Dessert Professional magazine, and awarded Pastry Chef of the Year at the World Pastry Team Championship in 2009. Chef Anil attributes his success to his strong belief in balancing the "hear, hand and and head," and believes you must always be willing to work hard, to develop your skills and to be as passionate as possible. Currently the Corporate Pastry Chef for Felchlin Switzerland, Chef Anil is based in Mumbai, and is in charge of demonstrations, teaching and seminars all over the world. Chef Anil will share his expansive repertoire of skills and enthusiasm with CAPS students in a fabulous, hands-on chocolate immersion experience.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
April 28–30, 2015Columbus, OH2015 OHCA/OCAL/OCID Annual Convention17
Ohio Health Care AssociationLength: 3 days
Columbus Convention Center
North High Street
Columbus, OH 43123
Kathy Chapman
Phone: 614-436-4154
kchapman@ohca.org
www.ohca.org/convention
June 26–28, 2015Boulder, COCulinary RX15
Field to Plate
Field to PlateLength: 3 days
Boulder, COMichael Scott Fensterm MD, F.A.C.A&I, PEMBA CURRICULUM VITAE
Phone: (240) 422-5072
Fax: (352) 340-5031
richelle@fieldtoplate.com
Three Days to Health, Wellness and Gastronomic Goodness via Your Kitchen
www.fieldtoplate.com/culinary-rehab
July 12–13, 2015New York, NYViennoisserie with am Asian Twist14
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 2 days - Cost: $495
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Chef Peter Yuen is a master of laminated doughs, Asian baked goods, and classical French pastries. His bakery LaPatisserie P Bakery in Chicago is famous for both their croissants and BBQ pork buns! In this class you will learn Chef Yuen's special lamination method, his classically French trained pastry techniques and a variety recipes for Asian baked goods. Recipes may include traditional and artisan Southeast Asian, Filipino, Chinese and Vietnamese breads: laminated baguette, Chinese Long John, croissant, brioche and more. After emigrating from Hong Kong at age 11, Chef Peter's family opened a bakery where he worked part time. As a young adult he returned to Hong Kong and apprenticed under many master bakers for a decade. After graduating from the French Pastry School in Chicago he worked at the French Mill Bakery, the Four Seasons Chicago, and the Sofitel Chicago Water Tower. In 2004 he opened his own bakery: LaPatisserie P Bakery (www.lapatisseriepbakery.com). Chef Yuen placed first in the Viennoisserie category at the Coupe de Monde de la Boulangerie with the Bread Bakers Guild Team USA in 2008. He was a member of the USA Viennoiserie Masters de la Boulangerie 2010 team that won second place. In 2015, CAPS will offer a variety of single and multi day continuing education courses for working baking and pastry professionals, taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. Classes have a limited enrollment of up to 14 students and fill quickly. Please be sure to secure your booking immediately.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
July 27, 2015New York, NYModern Plated Desserts7
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 1 day - Cost: $250
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Pastry Chef Richard Capizzi will share his delicious, award winning desserts honed at Lincoln Restaurant in Lincoln Center, Richard Capizzi. Chef Richard trained as a baker, chocolatier and confectioner, and maker of sorbetto and gelato. He derived his cooking philosophy and enhanced his skills working in kitchens with some of the world's most renowned chefs, from Thomas Keller to Jean Louis Palladin, to Jacques Torres and Pascal Brunstein. Chef Richard grew up in a Sicilian and Neopolitan family, and was inspired to attend The Culinary Institute of America in Hyde Park, NY. He later relocated to France as an apprentice, and then worked in various NYC restaurants before helping to open Per Se. After working closely with Executive Pastry Chef Sebastien Rouxel, Richard was promoted from Pastry Sous Chef to Pastry Chef of both Per Se and Bouchon Bakery.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
August 29–30, 2015New York, NYAirbrush Workshop14
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 2 days - Cost: $495
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Need to brush up your air brush skills to take your cakes, bon bons or showpieces to the next level? Lisa Berczel is an award winning cinema avant grade and fantasy make up artist turned cake painter, who also teaches regularly at Chef Rubber in Las Vegas. She has trained the ICE Chef Instructors and truly understands how to work with water based food colors as well as more finicking cocoa butter air brushing techniques. Check out Lisa's fabulous work at Battledress Body & Paint (battledress.biz). Please bring your own dual action air brush to this class (with regulator, moisture trap and hose); contact Chef Kathryn at ICE to discuss any technical questions, especially if you do not already own your own air brush.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
September 10–11, 2015New York, NYChocolate Bon Bons14
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 2 days - Cost: $495
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Roger is an alumni of the Professional Pastry & Baking program at ICE. After graduating, he worked at Anthos Restaurant and Jean Georges, and next in chocolate at Gucio Chocolatier. For several years, he was Pastry Sous Chef at Gramercy Tavern and then moved to Del Posto, where he was Pastry Sous Chef and Chocolatier. In 2014, Chef Roger became the Head Chocolatier at Cacao Prietto. Cacao Prietto is a Brooklyn based factory and distillery featuring chocolate, bon bons, rums and liqueurs of the Dominican Republic. They have their own organic plantation in the Dominican Republic for sourcing their beans, and also grow their own sugar cane. Chef Roger will discuss bean-to-bar chocolate production, and share his favorite techniques and recipes in this CAPS class. In 2015, CAPS will offer a variety of single and multi day continuing education courses for working baking and pastry professionals, taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. Classes have a limited enrollment of up to 14 students and fill quickly. Please be sure to secure your booking immediately.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
October 18–20, 2015New York, NYHalloween Carved Cake and Sugar Showpiece21
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 3 days - Cost: $750
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Cake Designer Karen Portaleo and Pastry Chef Susan Notter met in 2011 for series 1 of Halloween Wars. Their amazing cake and sugar artistry won the grand $50,000 prize, with pumpkin carver Shawn Feeney. Karen creates fantastical cakes at Highland Bakery in Atlanta, Georgia. She grew up in a family of pastry chefs, and combines a background in art, prop and set design, and clay sculpture. Susan is an award winning pastry chef and culinary artist whose accolades include Pastry Queen (Italy), Top Ten Pastry Chef US, USA Culinary Team gold. Karen and Susan will rejoin forces to teach an amazing Halloween-themed cake carving and sugar showpiece class at ICE. In 2015, CAPS will offer a variety of single and multi day continuing education courses for working baking and pastry professionals, taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. Classes have a limited enrollment of up to 14 students and fill quickly. Please be sure to secure your booking immediately.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
November 7–8, 2015New York, NYFavorite Desserts of Spago and Helms Bakery14
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 2 days - Cost: $495
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Superstar Pastry Chef Sherry Yard worked at leading NYC restaurants including Rainbow Room, Montrachet and Tribeca Grill after completing culinary school before joining Wolfgang Puck at Spago. Chef Sherry was executive pastry chef for the Spago empire for over 20 years, and recently revitalized Helms Bakery with partner Sang Yoon in a historic district of Los Angeles. She has won numerous James Beard, Top Ten and Women Chef and Restaurateur awards, including "Best Baking Cookbook" for The Secrets of Baking: Simple Techniques for Sophisticated Desserts. In 2015, CAPS will offer a variety of single and multi day continuing education courses for working baking and pastry professionals, taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. Classes have a limited enrollment of up to 14 students and fill quickly. Please be sure to secure your booking immediately.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
DateLocationProgram NameCEHs
Call for DatesPerugia, ItalyExperiential Tour: Elements of Agri-Food Chain Products in Central Italy32
Universita dei Sapori Scarl
Universita dei Sapori ScarlCost: Two Thousand Euros
Strada Montecorneo, 45
Perugia, Italy 06126
Marilena Liccardo
Phone: +39 075 7828612
marilena.liccardo@universitadeisapori.it
2015 Tour Schedule: January 5 - 10, 2015 March 30 - April 4, 2015 June 29 - July 4, 2015 December 14 - 19, 2015 Italy's richness of agri-food products meets the millenary food and wine culture and bonds with modern transformation techniques, resulting in unique recipes that outline the contours of the territory itself. Passion, authenticity, history, tradition, quality, sustanability are the key-words for food and wine culture in the Region of Umbria. The study tour program lasts one week and includes site visits to the production locations, in direct contact with the producers, where specific topics will be tackled: production techniques, transformation and "conservation of the typical features" of food and wine products, the importance of the link of these products with the territory, culture and local tradition and how they are subjected to the integration and collaboration with other productive segments and sectors. General learning objectives: Encourage the knowledge of food and wine quality products obtained with environmental and health-friendly techniques; Tansfer correct information regading the features of food and wine products, the production rules followed to obtain them, the inspections provided for maintaining their characteristics; Support the correct information on the use of food and wine products in the kitchen; Encourage the participants to understand the importance of the link between typical productions and the local territory, history and culture.
www.udsworld.com
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