ICE Chef Instructor Mike Schwartz Leads a Session on Fermentation

The past four days have been a very exciting weekend for the culinary community. The International Association of Culinary Professionals (IACP) hosted their annual conference in New York. Starting on Thursday, the conference has been packed full of events, seminars and lectures with amazing culinary professionals from all aspects of the food world.

One of the highlights of the conference was a full day of classes here at ICE. This morning the classes with ICE Chef Instructors included Vegetable Proteins: Seitan and Tofu with Peter Berley, Perfecting Your Macaron Skills with Kathryn Gordon, and Fermentation for the 21st Century with Mike Schwartz. Classes with guest chefs included How to Make an Awesome Cup of Coffee with Jonathan Rubenstein of Joe The Art of Coffee, and Whole Animal Butchery with Matt Jennings of Farmstead and Adam Tiberio of Tiberio Custom Meats.

The afternoon brought another round of exciting classes from ICE Chef Instructors, including Bacon Lover’s Workshop with Dan Stone, Cooking Up a Great Cocktail with Anthony Caporale and The Modern Pastry Chef as Storyteller with Creative Director Michael Laiskonis. Other classes included guest instructors such as Jennifer Marx teaching Making Meat Look Good on Camera, Cesar Vega teaching Making Better Ice Cream Through Science and teaching What You Don’t Know About Gluten-Free Cooking…But Need To.

The range of skills and techniques covered in these specialized classes was amazing. Here’s a selection of photos from today, but come back tomorrow to see more from the whole weekend and all the exciting and interesting events ICE participated in.

Tofu and Tasting

ICE Chef Instructor Peter Berley Prepares Tofu from Scratch; Conference Attendees Learn to Taste Coffee

Bacon Lovers

A Manhattan with Bacon-Infused Bourbon; A Student Volunteer Prepares Bacon-Maple Doughnuts

Whole Animal Butchery

Matt Jennings of Farmstead Cooks Pork While AdamTiberio of Tiberio Custom Meats Butchers a Pig

Tres Leches Cake

A Modern Take on Tres Leches Cake by ICE Creative Director Michael Laiskonis


Tomato and Basil Macarons

Chad Pagano

Creme Fraiche Spheres; ICE Chef Instructor Chad Pagano Plates a Mini Dessert


ICE Instructor Anthony Caporale Leads a Class; A Strawberry-Prosecco Cocktail with Chocolate-Balsamic Reduction

Michael Laiskonis Tres Leches

ICE Creative Director Prepares a Modern Version of Tres Leches Cake

Kathryn Gordon Macarons

ICE Chef Instructor Kathryn Gordon Prepares Macarons; A Carrot Cake Macaron

Passion Fruit Curd with Soft Thyme Meringue

Passion Fruit Curd with Soft Thyme Meringue

Kari Underly and an ICE Student Volunteer Prepare Meat to be Photographed

Kari Underly of Principal of Range and an ICE Student Volunteer Prepare Meat to be Photographed

Ice Cream

Cesar Vega Discusses Ice Cream Science

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