Well Fed Network

Posted by Chris Arpante on Well Fed on the Town.

On a recent trip to visit family in New York City, my sister asked me to go to a cooking class she was unable to attend at The Institute of Culinary Education. Absolutely!  Like I need convincing to take part in any opportunity that has me step foot in a kitchen…

As a non-New Yorker, I was excited and a little nervous all at the same time. I am in awe of the The Institute of Culinary Education and was giddy with the thought that I would be cooking in their kitchens.  My enthusiasm never dimmed throughout the evening.  From the get-go, my experience was pleasurable, beginning with the nice security guard #1 on the street level who told me to go to Floor 5, nice security guard #2 on Floor 5 who noticed my clueless look and led me to the reception desk, the receptionist who laughed with me (not at me) as I butchered the name of the class in my naivety, to the distinguished instructor, her amazing assistant, Shivonne, and the other Institute helpers.

The class, Super Fast Weeknights, ran on a Thursday evening from 6PM-10PM.  Taught by Marge Perry, it is intended to teach home cooks how to put a nutritious and tasty dinner on the table in under 30 minutes.  Our class had 11 of the 14 people who signed up and we were split into 3 groups.  Each group cooked two of the meals on the menu: Balsamic Chicken with Grapes and Almonds, Chinese-Style Tofu with Brown Sauce, Honey Ginger Glazed Chicken Thighs, Mediterranean Roasted Snapper, Skirt Steak with Chimichurri, and Spice Rubbed Swordfish Steaks.  (A detailed pictorial can be found by clicking here.)

After introductions, it seemed as though only a couple of us cooked regularly (more than 2-3 times a week) and with relative confidence. The others seemed very young, but fun and ready to learn.  Regardless of experience, we all prepared really great food and learned a ton!  Marge Perry was personable, funny, and made cooking approachable.  She never blinked an eye or made an issue of how late we ran.  But, she made sure we were not slighted.  The kitchen was transformed, the table set with a tablecloth, dishes, and wine, and we all sat to enjoy the fruits of our labor.  The final gathering was also an opportunity for the class to ask one another questions about the meals cooked in other groups and for Perry to add information she thought we’d find useful. I was sorry to see the class end.

Super Fast Weeknights is only one of many wonderful classes ICE has to offer.  I was looking throughout the offerings and wished I was in New York to take advantage the many opportunities there.  Of course I would knock out the pastry, sugar, and baking classes first, but the cultural food classes and business how-to’s are so tempting!

If you’re in New York City, or planning to visit, check out their website and see what is going on while you’re in the area. It’s a good time and you’ll walk away with skills and recipes you’ll use regularly.

(Marge Perry is the author of Dinner Tonight: Deliciously Simple Weekday Meals You Can Get to the Table in No Time, a contributing editor for Cooking Light and syndicated columnist for Newsday, and contributor to Better Homes and Gardens, The New York Times, Self, Prevention, More, Coastal Living, and Relish)

The Institute of Culinary Education
50 W. 23rd St.
New York, NY 10010
Career training programs, please click here or call (888) 354-CHEF
Recreational classes, please click here or call (800) 522-4610
Special event, please click here or call (800) 543-8834

and see what is going on while you’re in the area. It’s a good time and you’ll walk away with skills and recipes you’ll use regularly.

and see what is going on while you’re in the area. It’s a good time and you’ll walk away with skills and recipes you’ll use regularly.