Institute of Culinary Education

I took a 5 days of cours for baking and one other class. Any baker in wanting to know the basic and more, must take the time to register and go there. It is intensive, professional and informative. Cheers and see you soon :)

My team went here for a pizza making class and we had a blast! It's more like an event more than a class. They provided wine and cheese/bread to start us off. Then came a short picture time followed by a pizza-making class. The "class" was really a 15-minute demonstration of how to make it. Afterwards, we were given pizza dough to stretch out to make our own pizza! Highly recommended for a team offsite event. They have other courses like sushi, etc.

I heard many good things about this school but only problem is the contacting. They put me with an admission representative that is hardly there. Been trying to scheduled a tour for the past 3 months. I call and all they say is if I spoke to an admission representative and when I say I contacted they tell me to contact again the following week. And yet again hes not there. He tells me through email he's been calling but I never receive a call from him. Heard its a very great school but the admission representative they put me with makes me wonder if I was an ICE student would they be there when I need them. To me that admission representative is unprofessional.

They have a great selection of recreational classes. I took Classic French Macarons. The instructor (Kathryn Gordon) was very knowledgeable and attentive, and I learned a good deal about these temperamental sandwich cookies. I can't wait to try making my own at home.

I enjoyed my class at the Institute of Culinary Education, but was hoping for more. They had a great setup with many kitchens for both aspiring professionals and home cooks. I took a calls called "Everyone Cooks Everything." This was much better than most classes I have taken at other places because I actually cooked an entire meal start to finish. The one thing I didnt like is spending almost an hour talking about the menu and making changes to the ingredients/measurements. I wish they had made these changes in advance. This was suppossed to be a "healthy" class, but I found that there was way too much oil (and garlic for that matter) in everything. We ended up cutting this figure in a quarter and still thought it was too much. The chef and his assistants were super nice and helpful. They told us some interesting techniques as well. Make sure to go with a friend since you do the majority of the cooking with a partner. I feel that I am a seasoned enough cook that I do not get much out of these types of classes anymore. If you feel the same, I suggest you skip the one off classes and sign up for a multi-course techniques package.