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Gastronomy
New York Culinary Experience 2014
New York Culinary Experience 2014Love to cook? Join Luxury Experience on April 5-6, 2014 at the New York Culinary Experience 2014 - "A Fantasy Camp for Foodies" hosted by New York magazine and the International Culinary Center in New York City cooking alongside top toques. Begin each day with breakfast, take a morning class cooking with one of your favorite chefs, have lunch, followed by an afternoon cooking class. At the end of each day, join fellow NYCE students and chefs at a reception. The opportunity to take your class work home with you at the end of each day is another great perk. Classes are held at the prestigious International Culinary Center, located at 462 Broadway, New York, New York.
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Spaghetti al Pomodoro - International Day of Italian Cuisines
Chef Matteo Bergamini Spaghetti al Pomodoro - photo by Luxury ExperienceSpaghetti al Pomodoro, a glorious celebration of tomatoes, olive oil, basil, spaghetti, and Grana Padano cheese at the International Culinary Center in New York City to celebrate the Feast of Saint Anthony the Abbot. Presented by Chef Cesare Casella, Dean of the Italian Studies of the International Culinary Center, it was a day of learning and tastings.
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The New York Culinary Experience 2013 - A Foodies Playground
Chef Chatting at New York Culinary Experience 2013 - photo by Luxury ExperienceWe attended The New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center in New York for the second year, and what an experience it was! Imagine what a great opportunity it was to cook alongside such culinary "stars" as Mindy Segal, Peter Endriss, Laurie Jon Moran, Masaharu Morimoto, Seamus Mullen, Paul Liebrandt, David Bouley, Dan Barber, Jonathan Benno, Michael Anthony, Cesare Casella, Gerard Craft, Richard Capizzi, Jeffrey Elliot, Michael Lomanaco, Marc Forgione, Marc Murphy, Dominique Ansel, Ron Ben-Israel, Jacques Torres, Elizabeth Karmel, Christopher Hache, Shaun Hergatt, Zachary Golper, Christina Tosi, Jean-Georges Vongerichten, André Soltner, Jesse Schenker, Alain Sailhac, Daniel Rose, Michael Psilakis, April Bloomfield, Naomi Pomeroy, and Harold Moore.
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Master Chocolatier Fritz Knipschildt - The Art of Making Truffles
Edward Nesta and Chocolatier Fritz Knipschildt - Photo by Luxury ExperienceThe art of making chocolate truffles with award-winning Danish Master Chocolatier Fritz Knipschildt of Chocopologie by House of Knipschildt at The Clarke Culinary Center in South Norwalk, Connecticut was a most delicious experience. For chocolate lovers, biting into a sinfully rich chocolate truffle with its decadent creaminess is one of life's little pleasures. Taking its name from the shape of a fungus that is the culinary equivalent of gold the chocolate truffle is every bit as precious as its earthy namesake.
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Pastry Chef Mindy Segal - Baking with Award-Winning Pastry Chef at The New York Culinary Experience
Chef Mindy Segal and ICC Pastry Chef Instructor Kathy Sadler - photo by Luxury Experience Baking with Award-Winning Pastry Chef Mindy Segal, chef-owner of Hot Chocolate in Chicago, at The New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center was about technique and taking a lighter, yet very delicious approach to summer desserts.
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Chef Laurie Jon Moran - Soufflés, Not as Scary as You Think - The New York Culinary Experience
Chef Laurie Jon Moran and Debra Argen - photo by Luxury ExperienceNot often, if ever, does one has the opportunity to learn to make soufflés alongside Chef Laurie Jon Moran of Le Bernardin restaurant, however that is exactly what I did during The New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center.
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The 2012 Inn-to-Inn Holiday Cookie and Candy Tour
The Darby Field Inn Champagne Royal Celebration - Photo by Luxury ExperienceEach December, Country Inns in the White Mountains present their Annual Inn-to-Inn Holiday Cookie & Candy Tour where over the course of 2-days, ticketed guests gather inspiration from 13 participating festively dressed inns, sample 26 cookies, and receive cookie recipe cards. Deck the halls, and prepare for the sweet season; the sugar rush is on!
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Savor Skane at Restaurant Aquavit, NYC
Chef Daniel Berlin and Celeriac Soup.- photo by Luxury ExperienceRestaurant Aquavit in New York was the location of Savor Skåne, hosted by Visit Sweden, which featured visiting Chef Daniel Berlin, owner of the restaurant, Daniel Berlin Krog i Skane, located in Tranås, Sweden, who brought a delicious and highly creative taste of the Skåne region to New York.
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Chef Mark Ladner Veal Classics - New York Culinary Experience, The International Culinary Center
Sous Chef Matt Abdoo, Edward Nesta, and Executive Chef Mark Ladner - New York Culinary Experience, The International Culinary Center - Photo by Luxury ExperienceWorking alongside Chef Mark Ladner of restaurant Del Posto I made Italian Classic Veal dishes where we stuffed, rolled, tied, seared, and baked braciole, and made vitello tonnato as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.
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Chef Brooks Headley Italian Pastry - New York Culinary Experience, The International Culinary Center
Chef Brooks Headley and Edward Nesta at New York Culinary Experience, International Culinary Center - Photo by Luxury Experience I rolled up my sleeves to mix and bake Italian pastry with Chef Brooks Headley of restaurant Del Posto as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.
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Chef Mark Fiorentino Baking Bread - New York Culinary Experience - The International Culinary Center
Edward Nesta with Chef Mark Fiorentino at New York Culinary Experience - Photo by Luxury ExperienceI learned the art of working with dough to create hearty breads, delectable pizzas, crispy baguettes, and more with Chef Boulanger Mark Fiorentino of Daniel as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.
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Chef Missy Robbins making Pasta Sauces - New York Culinary Experience
Edward Nesta and Chef Missy Robbins - New York Culinary Experience - Photo by Luxury ExperienceI made delectable pasta sauces with Chef Missy Robbins of restaurant A Voce as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.
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Culinary Elegance - Chefs Christophe Bellanca, Salvatore Martone - New York Culinary Experience
Chef Salvatore Martone, Debra Argen, Chef Christophe Bellanca - New York Culinary Experience - International Culinary Center - Photo by Luxury ExperienceI learned the culinary art of elegance cooking with Chef Christophe Bellanca and Pastry Chef Salvatore Martone of L'Atelier de Joël Robuchon at the Four Seasons hotel in New York as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.
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Cooking with Chef Michel Nischan - New York Culinary Experience - The International Culinary Center
Debra Argen and Chef Michel Nishan - New York Culinary Experience - Healthy, Sustainable, Local - Photo by Luxury ExperienceI learned about "Healthy, Sustainable, Local" cooking with Chef Michel Nischan CEO, Founder and President of Wholesome Wave, as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.
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Cooking with Chef Michael Anthony - New York Culinary Experience - The International Culinary Center
Debra Argen, Chef Michael Anthony - Photo by Luxury ExperienceWith a growing trend towards healthy eating, I enrolled in a class on Organic Grains and Heirloom Beans with Chef Partner Michael Anthony of Gramercy Tavern in New York, as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center. What I learned is that incorporating grains and beans in your diet does not have to mean boring meals.
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Chef Francois Payard makes French Pastry at New York Culinary Experience
Chef Francois Payard and Debra with Cake - Photo by Luxury ExperienceBaking is both a science and an art; science in that it requires precise measurements to achieve consistent results, and an art, as it offers great creativity when it comes to design. With design as my muse, I took an excellent class with Chef François Payard of Payard, François Payard Bakery, Inc. and FC Chocolate Bar in New York, as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center to learn to bake and decorate to pastry-shop quality standards.
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New York Culinary Experience 2012 at The International Culinary Center
The New York Clinary Eperience 2012 - New York City - Photo by Luxury ExperienceFor culinary enthusiasts, the New York Culinary Experience 2012 hosted by New York magazine and The International Culinary Center was the quintessential cooking experience. Imagine the excitement of cooking with New York chefs Michael Anthony, Dan Barber, Christophe Bellanca, David Bouley, Floyd Cardoz, Cesare Casella, Rebecca Charles, Mark Fiorentino, Roger Gural, Brooks Headley, Shaun Hergatt, Dan Kluger, Mark Ladner, Paul Liebrandt, Anita Lo, Michael Lomonaco, Emily Luchetti, Seamus Mullen, Michel Nischan, François Payard, Angela Pinkerton, Michael Psilakis, Missy Robbins, Jacques Torres, and Jean-Georges Vongerichten.
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Holiday Boot Camp at The Culinary Institute of America, Hyde Park, New York, USA

Cooking Classes at Culinary Institute of America, Hyde Park, New York (CIA)Ready, Set, Cook! The Adventure Kids aka Debra C. Argen and Edward F. Nesta set off to Boot Camp, of the culinary kind, at The Culinary Institute of America (CIA) in Hyde Park, New York. The Two-Day Holiday Boot Camp put us through our culinary paces learning to create delectable fare just in time for the holidays.

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Cocina Poblana Cooking Class at Sacristia de la Compania, Puebla, Mexico

Chef Alonso Hernandez and Debra Agen - Cocina Poblana Cooking Class - Puebla, MexicoCocina Poblana (Puebla Cuisine) is one of the most famous cuisines of Mexico, and attending a cooking class at the Sacristia de la Compañía in Puebla, Mexico with Chef Alonso Hernández provided me with the opportunity to learn the art of creating regional favorites of mole poblano, chalupas, salsa verde, salsa roja, and more. Buen Provecho!

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Tomatoes: Fruits or Vegetables

Vikentomater, Skane, Sweden - Oskar CorianneRecalling the Gershwin lyrics, "you say tomato, and I say tomahto" but is the tomato a fruit or a vegetable? Luxury Experience Magazine travels to Skåne, Sweden to learn the tomato facts at Vikentomater.

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Michelin Cuisine Meets Art

Puzzle Wave - Michelin Cusine Mets Art With innovative and bold presentations by Michelin chefs creating gourmet cuisine that dazzles the eyes and borders on art, I have always pondered the age-old question, which came first, the chicken or the egg, or in this case, did the recipe evolve first, or the plate it would be served on?

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15th Annual St. Moritz Gourmet Festival «THE ORGINAL»

St. Moritz Gourmet Festival Luxury Experience Magazine joined fellow gourmets at the St. Moritz Gourmet Festival for a six-day gastronomic journey featuring the exquisite cuisine of top international chefs Dieter Müller, David Thompson, Tim Raue, Urs Gschwend, Ip Chi Cheung, Andreas Mayer, Theo Randall, Emmanuel Renaut, Ryan Smith, and Reto Mathis.

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Gastronomic Evening with Guest Chef Emmanuel Renaut

Chef Emmanuel Renaut - Pigeon with ChurrosAs part of the 15th St. Moritz Gourmet Festival, Chef Emmanuel Renaut of Flocons de Sel in Megève, France presented a gastronomic dinner at the Rôtisserie des Chevaliers at the Kulm Hotel St. Moritz in Switzerland that was a true luxury experience.

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Emmental: The Art of Making Swiss Cheese

Emmentaler Cheese - Switzerland Switzerland is famous for over 400 varieties of cheese, so on a trip to Bern, Edward F. Nesta and I visited the Emmental Exhibition Cheese Dairy to learn about the art of making cheese, Swiss-style.

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Les Dames d Escoffier

Carol Brock - Les Dames d EscoffierLes Dames d Éscoffier International is a prestigious organization founded by Grande Dame, preeminent food journalist and visionary, Carol Brock in 1976, as a professional organization of women in food and wine.

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The Institute of Culinary Education (ICE) - Tapas Class

The Tapas Cass at ICEThe Institute of Culinary Education (ICE) in New York is legendary. Tapas are a hot trend. Taking a Tapas Class at ICE with Chef Jordy Lavanderos combined the best of both worlds.

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The Fabulous World of Bananas

Le Musee de La BananeA visit to Le Musée de la Banane in Sainte-Marie, Martinique really opened up my eyes to this truly remarkable fruit.

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Culinary Sweden

Marcus Jernmark, Consul General of Sweden in NY, Ambassador Kjell Anneling, David JohanssonSweden has long been highly acclaimed worldwide for its design and crystal; now Sweden is placing a new global emphasis on its exceptional cuisine and culinary products. Move over pomegranates as the new ‘darling’ of the food world, and make room for cloudberries.

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Swedish Chef Tina Nordstrom

Consul General Kjell Anneling, and Tina NordstromThere is more to Swedish Cooking then just Swedish Meatballs.

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Chef for a Day

Debra makes the truffleIn the Kitchen with Chef Jordy Lavanderos! Debra spends the day with Chef Jordy Lavanderos in his new hip tapas restaurant, Secretes in New York City.

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Jacques Pepin - An Interview with the Master Chef

Master Chef Jacques PepinIf one tried to summarize the essence of Jacques Pepin in just one word, it would not be possible!

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