CAPS: The Center for Advanced Pastry Studies at ICE is kicking off 2014 with an exciting new schedule of professional pastry programs. First up in February: "ICE Cream Innovations" with Sam Mason of OddFellows Ice Cream Co., in Williamsburg, Brooklyn.
In this class, you'll train with one of New York City's most progressive pastry chefs, celebrated for his innovative flavor combinations at one of Brooklyn's most popular ice cream parlors. Chef Sam will teach new techniques to revamp your existing ice cream and sorbet menu and provide valuable advice for those considering opening their own ice cream shop.
Students will learn how to make small-batch ice cream, using the "highest quality milk in New York State" from Battenkill Valley Creamery. Flavors will range from whimsical to eccentric, including: PB&J with Toast, Buttermilk Biscuit, Manchego-Pineapple, and Tobacco Leaf Smoked Chili.
Date and Time: February 3, 8am-4pm
Register Now: Email rec@ice.edu or call Chef Kathryn Gordon at (888) 971-CHEF.
The general registration fee is $195. ICE career program alumni are entitled to a 15% discount.
