This fall, ICE is thrilled to host the Food Network & Cooking Channel New York City Wine & Food Festival master classes. As the home of one of the nations leading programs for hands-on , were thrilled to welcome these amazing guest chefs into our kitchens.
Having earned three stars in the New York Times as the executive chef of beloved eatery Il Buco Alimentari e Vineria, Justin Smillie ranks among NYCs most celebrated purveyors of Italian cuisine. In celebration of Smillies recently opened California-inspired brasserie, Upland, guests will learn to make Smillies signature pizza and pasta recipes and will also head home with a copy of the chefs forthcoming cookbook, Slow Fires: Mastering New Ways of Braising, Roasting, and Grilling (Clarkson Potter, November 2015).
A native Californian, Jonathan Waxman first made his name at Alice Waters legendary Chez Panisse before establishing himself as Executive Chef of Michaels in Santa Monica. In 1984, Waxman made his mark on New York with Jams and is best known today for his iconic roast chicken at Barbuto in the West Village. Guests will receive a hands-on roasting lesson from this former Top Chef Masters contestant, including the secrets behind his signature dish.
Before he joined ICE as the schools first creative director in 2012, Michael Laiskonis was celebrated for his work as the executive pastry chef of Le Bernardin, one of the Worlds 50 Best Restaurants. In his most recent research, Laiskonis has been overseeing the development of ICEs bean-to-bar Chocolate Labthe first education-focused facility of its kind in the country. Guests will experience the bean-to-bar process firsthand, from roasting to winnowing to temperingand, of course, designing upscale bars, bonbons and more.
Before emerging as one of the leading forces in New York Citys dynamic ramen scene, Ivan Orkin made history as the first American to ever open a ramen shop in Japan. The meteoric success of Ivan Ramen Tokyo led to countless media appearances, a successful cookbook and two successful restaurantsSlurpShop and Ivan Ramenin NYC. If youve ever wondered how ramen noodles are made, how to pick the right toppings or what exactly goes into that delicious broth, this is the class for you!
With an academic background in design and former experience in such kitchens as Eleven Madison Park, Chef Maya Sittis reputation is founded on her exceptional pedigree. As the executive chef of The Dessert Club by ChikaLicious, her sophisticated three-course dessert prix fixe menus have been called a dessert nirvana in Zagat. At this class, guests will get an insider glimpse into the creation of ChikaLicious intricate, delicious recipes and learn the secrets behind their signature sweets.
For more advanced culinary and pastry classes at ICE, click here.