Food For Thought: Ice Introduces Boot Camp Series

Food For Thought: ICE Introduces Boot Camp Series
Learn to Cook and Bake Like the Pros This Summer at ICE

NEW YORK, NY - July 1, 2009 - The Institute of Culinary Education (ICE) today introduced the ICE Boot Camp series, a summer program for the serious food enthusiast. The eleven new courses all utilize the same chef instructors, curriculum, kitchens and equipment used in ICE's award winning career training programs in Culinary Arts and Pastry and Baking Arts.
The eleven new Boot Camps are part of a larger menu of more than 700 courses available at ICE in Spring/Summer 2009. These classes cover all facets of cooking, baking and wine education offered day and night, seven days a week, at 50 West 23 Street.
"New to the recreational program, ICE Boot Camp offers students a taste of our professional curriculum at an accelerated pace and for a fraction of the cost," said Rick Smilow, President, The Institute of Culinary Education. "We've got eleven different offerings for people looking to spend some of their summer in the kitchen getting their culinary skills into tip top shape."

ICE Boot Camp courses are an intensive opportunity to learn basic techniques in courses like Classic and Contemporary Sauces or gain a quick immersion in Flavors of the East or Cookies and Confections. Classes vary from two to five days and range in cost from $195 to $695.

ICE Boot Camp Courses - Summary and Schedule

A Taste of Italy
Monday - Friday, August 10-14,
8am-12pm; $625

Day one: Pastas, Gnocchi, and Sauces
Day two: Northwest Italy: Piedmont, Val d'Aosta, Liguria, Lombardia
Day three: Northeast Italy: Trentino, Alto Adige, Veneto
Day four: Central Italy: Toscano, Emilia-Romagna, Umbria, Lazio
Day five: Southern Italy & Islands: Sicilia, Campagnia, Napoli

Cooking Essentials
Monday - Friday, July 20-24, 8am-12pm OR Monday - Friday, August 17-21,
8am-12pm; $650

Day one: Saut�
Day two: Poaching and Steaming
Day three: Grilling
Day four: Braising
Day five: Roasting

Flavors of the East
Monday - Friday, July 27-31, 8am-12pm OR Monday - Friday, August 24-28,
8am-12pm; $695

Day One: Thailand and India
Day Two: Asia: Wok and Stir Fry
Day Three: Asian Noodles
Day Four: Dumplings and Wraps
Day Five: Sushi

Hors d'oeuvres
Monday & Tuesday, August 3 & 4, 8am-12pm OR Monday & Tuesday, September
14 & 15, 8am-12pm; $210

Day One: Small Bites
Day Two: More Small Bites

Classic and Contemporary Sauces
Wednesday - Friday, August 5-7, 8am-12pm OR Wednesday - Friday, September 9-11, 8am-12noon; $310

Day One: The Mother Sauces
Day Two: Emulsion Sauces
Day Three: Contemporary Sauces.

Dough Essentials

Puff Pastry
Sunday - Tuesday, July 19-21, 6-10pm; $295

Day One: Classic Puff Pastry
Day Two: Puff Pastry- Sweet
Day Three: Puff Pastry- Savory

Croissants, Brioche, Pretzels & Bagels
Wednesday & Thursday, July 29 & 30, 6-10pm; $195

Day One: Croissants, Brioche, Pretzels & Bagels
Day Two: Croissants, Brioche, Pretzels & Bagels II

Pizza & Breads
Wednesday & Thursday, August 5 & 6, 6-10pm; $195

Day One: Bread & Pizza Dough
Day Two: Pizza & Focaccia

Fruit, Custards, Ice Creams and Profiteroles
Sunday - Tuesday, July 26-28, 6-10pm OR Wednesday - Friday, August 19-21, 6-10pm; $295

Day One: Fruit
Day Two: Custard and Ice Cream
Day Three: Profiteroles

Cookies & Confections
Wednesday - Friday, August 12-14, 6-10pm OR Wednesday - Friday, August 26-28,
6-10pm; $275

Day One: Macaroons; Spritz; Marshmallows and more
Day Two: Brownies; Lemon Squares; Tennessee Icebox Cookies and more
Day Three: Tempering Chocolate, Champagne Truffles and more