Tuesday, October 05, 2010


For those of you who don't know, NYCE (or "nice" as it is called around the office) is an annual event put on by The International Culinary Center and New York magazine known as the New York Culinary Experience. For two days every fall, the school opens it's doors to interested amateur cooks and foodies, who come to enjoy a rotation of classes put on by top chefs in the city. Want to learn how to cook duck à la Anita Lo (Annisa, Rickshaw Dumpling Bar), or Manhattan chowder Ben Pollinger–style (Oceana), or bread with the flair of Mark Fiorentino (Daniel, Café Bouloud, and DB Bistro Moderne)? Then this is the event for you. In small, hands-on classes, students learn a raft of techniques and have fun cooking in the kitchen-classrooms from the best in the biz.

In the following video, courtesy of New York, Corton chef Paul Liebrandt shows how to blowtorch finely sliced raw scallops in his class on "Seasonal Autumn Dishes." Want to see more of what went on? Scroll through our photo gallery below the video.

Photo gallery:

Outside L'Ecole at The International Culinary Center

Missy Robbins (A Voce) and guest get their hands dirty!

Mark Fiorentino shows guests how to make their own pizza dough.


Michael Lomonaco (Porter House New York) plates up.

Gina DePalma (Babbo Ristorante e Enoteca) helps a guest with her tart dough.

Zakary Pelaccio (Fatty Crab and Fatty 'Cue) and guest work on getting the spice blend just right.

Dave Arnold (director of culinary technology) and Nils Noren
(vice president of culinary and pastry arts) doing some of their high-tech magic.

The Alains: Alain Ducasse (Adour, Benoit, and miX) and Alain Sailhac (executive vice president and dean emeritus at The FCI)

Ben Hershberger (Bouchon Bakery, Per Se) shows of his pretzels.

Craig Hobson (Le Cirque) and guests smile for the camera at the end of class.

Maury Rubin (City Bakery) and Gillian Duffy (culinary editor, New York) lead the first Q & A session during Sunday's lunch.

Marion Nestle (professor in the Department of Nutrition, Food Studies, and Public Health at NYU)
and Dorothy Cann Hamilton (founder of The FCI) follow with another lunchtime Q & A session.

Todd English (Olives) teaches dishes for a delicious Thanksgiving feast.

And Jacques Torres (dean of pastry arts at The FCI, Jacques Torres Chocolates)
shows guests how to make Halloween-inspired chocolate treats.

Andrew Carmellini (Locanda Verde) with Cesare Casella
(dean of The Italian Culinary Academy, Salumeria Rosi)

Laurent Tourondel (BLT) guides guests in making seasonal dishes.

Guest speakers Eric and Bruce Bromberg (Blue Ribbon Bakery) shake hands with Bill Telepan (Telepan).

The Bromberg Brothers with Peter Hoffman (Savoy, Back Forty)

Marcus Samuelsson (Red Rooster Harlem) and guest show off the results from their afternoon in the kitchen.

Morimoto (Morimoto) and David Bouley (Bouley, Upstairs, Secession, Bouley Bakery)

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