For culinary enthusiasts as well as professional chefs, the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center) was once again a memorable weekend of baking, cooking, and celebrating with top industry professionals. Over the course of 2 days during the New York Culinary Experience 2016 we took bread classes, culinary classes, had chocolate and cocktail demos, and took a dessert class with top industry professionals where we learned professional techniques, tips, and delicious recipes.
Chef François Hiegel and Edward F. Nesta
The Art of Bread РFran̤ois Hiegel, Zachary Golper, Ellie Pegler
We took 3 bread classes with top bakers to learn the art of artisanal breadmaking.
From Executive Head Baker Francois Hiegel of the Thomas Keller Restaurant Group fine dining restaurants, who oversees the art of making artisanal bread for The French Laundry and Per Se, and is also responsible for Bouchon Bakery, we learned how to make Gruyère Épi and Classic New York Pretzels.
Chef Zachary Golper and Edward F. Nesta
at Cocktail Reception
Chef Zachary Golper, owner of Bien Cuit bakery in Brooklyn, New York taught how to make breads with potatoes including Potato Focaccia, Madawaska Bread, and Pugliese Bread. Making bread with potatoes, what a delicious combination!
Head Baker Ellie Pegler and Debra C. Argen
From Head Baker Ellie Pegler of Chef Michael White’s restaurant, Vaucluse in New York, we learned to make oh so-French buttery and flaky croissants and also learned the secret to making crispy crust baguettes.
Adventure Kids Debra C. Argen and Edward F. Nesta
"Baking Some Bread Together"
Culinary Classes – The Best of the Sea – Chung Chow, Kerry Heffernan, Paul Liebrant, Alain Sailhac
We also took 3 very interesting culinary classes that focused on seafood.
Chef Chung Chow and Debra C. Argen
From Chef Chung Chow of Noreetuh in New York taught Modern Hawaiian Techniques and Cuisine with the class learning to make Mochi-Crusted Black Bass with Green Beans in a Fermented Black Bean Sauce, and Big-Eye Tuna Poke with Macadamia Nuts, Seaweed, and Soy-Pickled Jalapenos.
Chef Kerry Hefferman and Edward F. Nesta
Oysters! From Chef Kerry Heffernan we learned to make East and West Raw Oysters with Two Mignonettes, Fried Oysters with Cornichon, Tangerine and Coriander Crema, and Oyster Pan Roast, with Oysteroot (Salsify) Celeriac, Bacon and Kale. Totally delicious!
Chef Paul Liebrandt and Edward F. Nesta
From British Chef Paul Liebrandt we learned to make Fish and Chips with chips so memorable we cannot wait to make them again.
Cleaning Turbot – Video Clip:
He also taught how to clean and cut a turbot in fillets. (Watch the video clip at YouTube – https://youtu.be/fr8YI6XKtls).
Chef Alain Sailhac and Debra C. Argen
From French Chef Alain Sailhac, Dean Emeritus of The International Culinary Center we learned how to make 2 classic and very delectable French recipes – Bouillabaisse and Crème Brûlée.
Cocktail Culture – Shaking It Up – Audrey Saunders
Dorothy Hamilton and Audrey Saunders
Audrey Saunders, celebrated mixologist and owner of Pegu Club in New York City, provided information on how to set up a home bar, cocktail tips, techniques, and recipes during a lunch demonstration.
Desserts – The Sweet Finale – Jacques Torres, Miroslav Uskokovic
Chocolatier Jacques Torres and Debra C. Argen
From Chocolatier Jacques Torres "Mr. Chocolate," Dean of The International Culinary Center, we learned tips and techniques on how to create chocolate candies as well as how to create an exquisite and very intricate chocolate centerpiece during a lunch time demonstration.
Debra C. Argen and Pastry Chef Miroslav Uskokovic
We also learned to make delectable chocolate desserts with Pastry Chef Miroslav Uskokovic of Gramercy Tavern in New York City, which included Hot Fudge Cake, and Chocolate Pudding with Pecan Dragée, Pecan Praline, Prunes and Chocolate Covered Puffed Rice.
Chef Bill Yosses at Cocktail Reception
From beginning to end, the New York Culinary Experience 2016 was another exceptional year of learning and celebrating the art and culture of cuisine, cocktails, and desserts, with top chefs that made the learning experience all the more enjoyable. Shared breakfasts to start the day, and daily cocktail receptions, provided us with the opportunity to make new friends and mingle with the chefs. Cheers and Bon Appétit!
Debra C. Argen and Chef Bryce Shuman
at Cocktail Reception
Want more information on the next NYCE? For more information about the New York Culinary Experience, contact Stephanie Fray at nyce@nymag.com or +1-646-314-4413.
Chef Chung Chow and Chef François Hiegel
at Cocktail Reception
Location and Information
The International Culinary Center
462 Broadway
New York, New York 10013
United States
Toll-Free Telephone: +1-888-324-2433
Email: info@internationalculinarycenter.com
Website: www.internationalculinarycenter.com
Debra C. Argen and ICC Chef Cesare Casella
at Cocktail Recption
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Chef Miroslav Uskokovic, Dorothy Hamilton,
Sous Chef Lindsay Bittner
at Cocktail Reception
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©September 2016. Luxury Experience. www.LuxuryExperience.com. All rights reserved.
