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at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Learn to make fresh handmade pasta, as well as a variety of simple sauces. You will work in a small group in our state-of-the-art kitchens to create from scratch the following menu: fresh, handmade pasta dough spicy puttanesca walnut-basil pesto easy Bolognese classic Alfredo. Note: We serve wine in our classes. It is against our...
Learn to make fresh handmade pasta, as well as a variety...
Read moreWednesday Dec 18th, 10am - 2pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Knowing how to use knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time and makes the process harder and less safe than it should be. Simply put, good knives are the foundation of a well...
Knowing how to use knives skillfully is the foundation...
Read moreFriday Jan 24th, 6:30pm - 9:30pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Learn all the skills, tips, and tricks you need to make festive and colorful cakes for any party---birthday, holiday, or more. We'll make both the cake and the buttercream from scratch, not to mention learning key decorating techniques. We'll create a Dark Chocolate Cake with Vanilla-Bean Buttercream, then decorate it with sprinkles, frosting,...
Learn all the skills, tips, and tricks you need to...
Read moreWednesday Dec 11th, 6pm - 10:30pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Join an ICE chef for this delightful class on all things pizza. Together, couples will learn to make fresh ricotta and a quick-rise pizza dough to be topped with a variety of culinary creations: sauce and cheese will meet veggies, mushrooms, cured and fresh-cooked meats --- even sweet options for dessert pizza. Then you’ll sit down to each fresh-from-the-oven...
Join an ICE chef for this delightful class on all...
Read moreFriday Dec 27th, 6:30pm - 10:30pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece, whose coasts abut the...
Seafood, vegetables, whole grains, herbs and olive...
Read moreSunday Jan 5th, 6pm - 10pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Bold, natural flavors dominate the steak tradition of Italy! You’ll make a menu of: Sausage Stuffed Mushrooms Bistecca alla Fiorentina Stewed Cannellini Beans with Tomato Sauteed Rainbow Chard with Pine Nuts and Raisins Tiramisu for dessert Note: We serve wine in our classes. It is against our policy for guests to bring in any type...
Bold, natural flavors dominate the steak tradition...
Read moreThursday Dec 26th, 6:30pm - 10:30pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Recreate a French bakery at home with this selection of delectable desserts. They may seem intimidating now, but they definitely won't be once you get done with this class. Together, we'll tackle: mousse au chocolat palmiers gateau au yaourt (yogurt cake) crullers Note: We serve wine in our classes. It is against...
Recreate a French bakery at home with this selection...
Read moreSunday Dec 22nd, 6pm - 10pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
If you can't get enough of the wonderful steaks, salads, and sides at Gotham's top eateries, join us for this follow-up to one of our most popular classes, The Great New York Steakhouse. In this iteration, we expand upon the classic dishes served at the most celebrated chophouses in this gastronomic city. On your menu: Clams Casino...
If you can't get enough of the wonderful steaks, salads,...
Read moreFriday Dec 20th, 6:30pm - 10:30pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Enjoy learning the tricks of the trade in just 90 minutes, and you'll quickly become the head bartender at any party! Instead of ordering a cocktail after work, why not come and learn to make it yourself? In just one and a half hours, you will prepare four classic drinks and take home recipes that will guarantee you'll never go thirsty again...
Enjoy learning the tricks of the trade in just 90...
Read moreFriday Dec 20th, 6:30pm - 8pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
From muffulettas to po'boys to Sazeracs, and crawfish to oysters, the diverse cuisine of the city of New Orleans is unparalleled. If you've been curious about the cuisine of the Big Easy, take this journey through the quintessential dishes that make N'awlins a supreme culinary capital. Your menu will include: oysters Bienville shrimp remoulade...
From muffulettas to po'boys to Sazeracs, and crawfish...
Read moreWednesday Jan 8th, 6:30pm - 10:30pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
By the latter half of the 19th century, bistros were centers of social life in Paris, catering to great painters, writers, musicians, and other artists. The simple, down-to-earth food served at such bistros quickly became as celebrated as the eateries’ most famous patrons---and it's still celebrated in Paris and around the world today! ...
By the latter half of the 19th century, bistros were...
Read moreFriday Dec 27th, 10am - 2pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
Hearty hardly begins to describe the extravagant steak feast you'll be making in this class. Not only will you learn how to make the perfect filet mignon, skirt steak, and more, but you'll also become versed in the art of rich sauces, like cognac cream, béarnaise, and chimichurri. And we'd never forget the sides! Your saucy menu includes: ...
Hearty hardly begins to describe the extravagant steak...
Read moreMonday Dec 30th, 10am - 2pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. You will make: ropa...
The flavorful cuisine of Cuba reflects the country’s...
Read moreFriday Jan 3rd, 6:30pm - 10:30pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
While paella may be Spain's most well-known dish, the country has so much more to explore. It’s a culinary dream-spot for trying new flavors and combinations of ingredients. This class will help you discover new favorites, including: stuffed piquillo peppers pan con tomate and grilled shrimp with Romesco sauce, all served with sangria....
While paella may be Spain's most well-known dish,...
Read moreSaturday Jan 4th, 6pm - 10pm
at The Institute of Culinary Education - Financial District Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes --- the meal almost requires a jazz soundtrack to go with it. We'll invoke the spirit of the Big Easy as we make and eat: oysters Rockefeller eggs Hussarde bananas Foster pain perdu barbecue shrimp beignets cocktails including a Corpse...
This soulful menu adapts some of New Orleans' greatest...
Read moreFriday Jan 3rd, 10am - 2pm
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