| February 17, 2020–January 27, 2021 | New York, NY | Food Therapy Certificate Program | 60 |
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| Institute of Culinary Education | |
Institute of Culinary Education
225 Liberty Street, 3rd Floor
New York, NY 10281 | |
It is no secret that proper nourishment can be a powerful aid to the healing process. The Food Therapy certificate program curriculum covers whole-systems biology, core nutritional imbalances, and how to translate a dietary prescription into practical meal planning and preparation. Instruction includes how specific diets and cooking techniques relate to a range of illnesses. Led by Chef Celine Beitchman, MS., ICE's director of nutrition education, and chefs professionally trained in health-supportive cooking, the course consists of lectures, meal planning, case study discussions and kitchen lab sessions.
recreational.ice.edu/Courses/Detail/16531 |
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| March 16, 2020–January 27, 2021 | New York , NY | Culinary Nutrition Certificate Program | 60 |
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| Institute of Culinary Education | |
Institute of Culinary Education
225 Liberty Street, 3rd Floor
New York , NY 10281 | |
The Culinary Nutrition certificate program at the Natural Gourmet Center offers students an in-depth and hands-on exploration of evidence-based nutrition. The program explores the science of nutrition,trends and specialized diets, and nutrition in the marketplace, all through lectures and kitchen labs. Led by Chef Celine Beitchman, MS., ICE's director of nutrition education,the
curriculum is taught by experts from the food, health and nutrition fields. Upon completion of
the course, students will have experience incorporating the fundamentals of nutrition into their culinary perspective.
recreational.ice.edu/Courses/Detail/16530 |
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| September 9–14, 2020 | NewYork, NY | Luxury Collection Signature Bon Bons | 21 |
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| THE CENTER FORADVANCED PASTRY STUDIES (CAPS) | Length: 3 sesssions |
Institute of Culinary Education
225 Liberty Street. 3rd Floor
NewYork, NY 10281 | |
Chef Kriss Harvey shares his 28 plus years of industry experience in his award winning modern and classic bon bans. Class tech niques will focus on: long-shelf life ganaches, enrobed ganaches and pralines, molded and a coated chocolate sugar candies, salted butter caramels and various bars, including using pre-crystallized cocoa butter for faster production. Chef Kriss will also discuss inventory, profit and managing sales.
recreational.ice.edu |
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| September 21, 2020 | Washington, DC | Food, Beverage, & labor Cost Management Summit | 5.5 |
| Restaurant Institute LLC | |
Georgetown University School for continuing studies (SCS)
640 Massachuetts Ave. NW
Washington, DC 20001 | |
The most profit buliding FB&L seminar for 2020!
In a day you will learn:
-Versify your F&B managers are proficient in cost controls
-Properly identify true costs of your products and menu items
-Reduce costly F&B expenses and inventory levels ,br>
- Determine with absolute accuracy the impact of menu engineering decisions
scs.georgetown.edu/Masters/Hospitality |
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| October 15–16, 2020 | New York, NY | Carved Cake: The Shoe | 14 |
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| THE CENTER FORADVANCED PASTRY STUDIES (CAPS) | Length: 2 sessions |
Institute of Culinary Education
225 Liberty Street. 3rd Floor
New York, NY 10281 | |
Join ICE alum and skilled cake designer, author and instructor Chef Elisa Strauss in a fun 2-day class to help design and decorate your own fash ion-shoe cake topper. Chef Elisa will share her secrets for decorating different textures, designs, embellishments and different techniques with you in this class. Participants will be able to take home a shoe-mold kit after the class as well as their fashionable shoe creation.
recreational.ice.edu |
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| October 24–26, 2020 | New York, NY | Sugar Arts Master Class | 21 |
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| THE CENTER FORADVANCED PASTRY STUDIES (CAPS) | Length: 3 sessions |
Institute of Culinary Education
225 Liberty Street. 3rd Floor
New York, NY 10281 | |
Learn the fundamentals of working with sugar with Chef Peter Gyorgy icsek to create art. In this class you will utilize all the key components of sugar arts, pulling flowers and ribbons, blowing basic figurines, casting bases and supports. The theory of design for a 3-dimensional showpiece will be covered, including preparation for competition. This year's theme when Chef Peter returns to ICE will be a Halloween sugar showpiece.
recreational.ice.edu |
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| November 7, 2020–November 8, 2021 | New York, NY | A Tour of Breads | 14 |
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| THE CENTER FORADVANCED PASTRY STUDIES (CAPS) | Length: 2 sessions |
Institute of Culinary Education
225 Liberty Street. 3rd Floor
New York, NY 10281 | |
Join master baker and owner of BreadHitz Chef Ciril Hitz on a world bread tour using different fermentation methods. Learn the different qualities of each starter and how to utilize their characteristics appropri ately and how to mix and work with both lean and enriched doughs to make baguettes, ciabatta, foccacia, pain rustique, pretzels, bagels, brioche, gibassier, and stollen. Chef Ciril teaches in the baking program at Johnson
& Wales and competed on the US team for the Coupe du Boulangerie.
recreational.ice.edu |
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| December 6, 2020 | New York, NY | A New Look at Petits Fours and Petits Gateaux | 7 |
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| THE CENTER FORADVANCED PASTRY STUDIES (CAPS) | |
Institute of Culinary Education
225 Liberty Street. 3rd Floor
New York, NY 10281 | |
Chef Lauren Hass is of the top pastry chefs in America, an associate professor at Johnson & Wales University, techical advisor for I 00% Chef and TouFoods, Cocoa Barry Ambassador, and chef for Koerner & Co. Her passion is for petits fours and petits gateaux. In this class, Chef Lauren will help spark your creativity, streamline production through use of cross-uti liziation and standardization, and emphasize how to develop flavor, texture and give attention to detailed decorations to create alluring desserts.
recreational.ice.edu |
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| Call for Dates | | Culinary Applications Utilizing Intelligent Cooking Control Technology | 3 |
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| RATIONAL USA | Cost: Free |
888-320-7274
marketingus@rational-online.com
| Jim Lund, CEC
Phone: (888) 320-7274
j.lund@rational-online.com |
Experience the performance of the SelfCookingCenter® live. Register today to attend a RATIONAL CookingLive event in your area by clicking on the link below.
The RATIONAL CookingLive culinary events give you the opportunity to see our technology in action. You will be able to taste the quality of the food being cooked, test the ease of use, and experience the versatility. RATIONAL’s SelfCookingCenter® allows you to fry, roast, grill, steam, poach, bake, and much more, in a single self-cleaning piece of equipment. Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the world’s only SelfCookingCenter®. Seeing is believing. Click on the link below and register for an event in your area today.
rational-online.com/en_us/Experience_RATIONAL/CookingLive/ |
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| Call for Dates | Concord, NC | Frozen Dessert Novelties | 12 |
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| PreGel | Length: 2 days |
PreGel America Headquarters and Satellite Locations
4450 Fortune Ave. NW
Concord, NC 28027 | Alicia Stevens
a.stevens@pregelamerican.com |
In this exciting hands-on two day class, attendees will have the opportunity to create a variety of frozen dessert specialties such as gelato bonbons, frozen cakes & pies, ice-cream sandwiches, soft serve and more.
Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com |
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| Call for Dates | Concord, NC | The Fundamentals of Gelato and Sorbetto Production | 18 |
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| PreGel AMERICA Headquarters | |
PreGel America Headquarters (and Satellite locations)
4450 Fortune Ave. NW
Concord, NC 28027 | Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com |
This three-day course teaches the foundations of gelato and sorbetto production. In this class, you will learn useful information about ingredient composition, how to use a variety of machines, and recipe formulation. Those in attendance will also learn the secrets of decorating and displaying gelato and sorbetto.
Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com |
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| Call for Dates | Bangkok | Traditional Thai Art of Fruit and Vegetable Carving | 20 |
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| Siam Carving Academy | Length: Three days - Cost: Basic $675 Inter/ADV $750 |
130/1 Soi Rung-Ruan #802
Bangkok
Thailand | Larry Hertz
Phone: +66-82-200-1197
larry@siamcarvingacademy.com |
The Siam Carving Academy, medalist in the 2016 Culinary Olympics Carving Competition, welcomes students from all over the world to learn the Traditional Thai Art of Fruit and Vegetable carving. 20 Hour Courses for Beginning, Intermediate and Advanced carvers are taught by international award-winning Master Carver Wan Hertz and her select team of seasoned Thai professionals. Earn 60 CEH credits with our Master Carver Series Course and progress from beginning thru advanced level in as little as 9 Days!
www.siamcarvingacademy.com/courses// |
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