The Institute of Culinary Education, NYC offering new artisanal programs in 2013.
The Institute of Culinary Education (ICE) in New York City recently launched two unique, new artisanal programs starting in 2013, The Techniques and Art of Professional Bread Baking and the Techniques and Art of Professional Cake Decorating.
The Techniques and Art of Professional Bread Baking is a 200-hour, 8-week intensive course that teaches aspiring bread bakers to create and bake at the highest professional level. This program was designed and will taught by ICE Chef-Instructor Sim Cass. Cass began his career as a pastry chef in London, and went on to become the Founding Baker and Head Baker of Balthazar Bakery, one of the most highly regarded restaurant and wholesale bread producers in America.
The Techniques and Art of Professional Cake Decorating will prepare students for a rewarding career in cake decorating. The 240-hour, 12-week intensive program was designed and will be taught by ICE’s award-winning Chef-Instructor Toba Garrett, author of four books, including Professional Cake Decorating and Wedding Cake Art & Design. Students will have the privilege of learning from Garrett, who has also had one of her cakes on display at the Smithsonian Museum.
These courses are designed for a range of students. This includes newcomers to the industry who are planning a career in bread baking or cake decorating, current industry professionals looking to add new skills, and even serious amateurs who aspire to the technical skills and artistic ability of a professional.
To learn more about the range of courses and curriculum at ICE, visit www.iceculinary.com. Following is recipe from Chef Sim Cass and some decorating tips from Chef Toba Garrett.