Welcome to ICE

Welcome to ICE

File Name : Welcome_to_ICE Length : 0:03:08 Speakers : Marc Murphy, Gail Simmons, Richard Simpson, Andrea Tutunjian, Maureen Drum Fagin, Abbey Chieffalo, James Briscione, Sabrina Sexton, Ivy Stark, Rick Smilow, Michael Laiskonis, Tina Borbeau, Cindi Avila, Paras Shah, Zac Young, Kelly Senyei Special Comment: [0:00:00]� [Audio Starts] Marc Murphy: The Institute of Culinary Education is […]

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Your Class in 60 Seconds: Advanced Baking & Pastry Operations

Your Class in 60 Seconds: Advanced Baking & Pastry Operations

What does it take to operate a small bakery or cafe? What kind of planning goes into writing your menu creating your products, designing your physical space and selling your products? These questions and more are answered in the advanced baking and pastry operations class in which students develop products from conception to final sale. […]

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School of Restaurant & Culinary Management

School of Restaurant & Culinary Management

File Name : School_of_Culinary_Management Length : 0:02:53 Speakers : Omri Green, Boswell Scott, Elisa Strauss, Danny Meyer, Steve Zagor, Alan Somek, Andrew Rigie, Kate Edwards, Daniel Boulud, Linda Simon, Marc Murphy Special Comment: [0:00:00] [Audio Starts] Omri Green: It’s kind of like a mini MBA for the food world. Boswell Scott: I always dreamed of […]

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Meet Los Angeles Campus Alumni

Meet Los Angeles Campus Alumni

My name is Matthew Leung, I’m a chef de partie at The French Laundry. My name is Jessica Light and I am a chef de Partie at Otium. My name is Trevor Evarts and I’m a pastry cook and laminator in chief at Dominique Ansel Bakery. My name is Tori Eisenstadt and I’m a lab […]

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How to Make Pancakes from Scratch Fast

Hey, guys! Today we’ll talk about… Wait, what’s that heavenly aroma? Can you smell it? Right, how could I not recognize the mouthwatering smell of freshly made pancakes? You know what? Forget all about the stuff I wanted to tell you! Let’s focus on how to make the world’s best pancakes! Here are several simple […]

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Baking Classes Near Me – Baking Classes In My Area – Local Cooking And Baking Classes

[inaudible] well, we’re going to do is just cover clingfilm, uh, and then leave it to cool down to 31 degrees, which is the perfect temperature to fold in the cream. Just to loosen up the base a little bit just so it’s not so thick when you add it back into the cream. The […]

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Understanding Wine: A Course for Enthusiasts & Professionals

Understanding Wine: A Course for Enthusiasts & Professionals

File Name : Understanding Wine- A Course for Enthusiasts & Professionals Length : 2.43 minutes Male Speakers : John Ragan : Danny Meyer : Richard Vayda : Rick Smilow Female Speaker : Kate Edwards Date : October 08, 2015 [00:00:00] [Audio Begins] [background music] John Ragan : Understanding Wine is a course like none other. […]

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Understanding Wine: A Course for Enthusiasts & Professionals

Understanding Wine: A Course for Enthusiasts & Professionals

File Name : Understanding Wine- A Course for Enthusiasts & Professionals Length : 2.43 minutes Male Speakers : John Ragan : Danny Meyer : Richard Vayda : Rick Smilow Female Speaker : Kate Edwards Date : October 08, 2015 [00:00:00] [Audio Begins] [background music] John Ragan : Understanding Wine is a course like none other. […]

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Your Class in 60 Seconds: Advanced Baking & Pastry Operations

What does it take to operate a small bakery or cafe? What kind of planning goes into writing your menu creating your products, designing your physical space and selling your products? These questions and more are answered in the advanced baking and pastry operations class in which students develop products from conception to final sale. […]

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Baking Classes Edmonton – Learn To Bake With Edmonton Classes – Edmonton Cooking Classes Online Bake

No scenario, not the bass, a little bit. This is not so thick. When you add it back into the cream, obviously you can use a a 10 or a tray or whatever you really like, but what are we going to do? Shakeup. Just can we fake it by heart?

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