The 2014 edition of the New York Culinary Experience (NYCE)—where anyone can learn to cook alongside some of the city's top chefs—takes place April 5 and 6. Based at the International Culinary Center in SoHo and presented by New York Magazine, the weekend provides seminars, cooking classes and more for the casual and more dedicated home chef.
Attendees participate in small, interactive settings, oooking in ICC's state-of-the-art kitchens with culinary luminaries like Alex Stupak, Michel Richard and Michael Psilakis. The chef's provide detailed instruction (supplies are provided) and walk around to work one-on-one with students. Seminars can be entertaining and engaging, and generally provide much more in-depth skills to prepare a specific dish (or three) than the average avocational cooking class.
This year, highlights include classes by Pok Pok's Andy Ricker ("Modern Thai"), chocolatier Jacques Torres ("The Little Brown Box"), Jean-Georges Vongerichten ("Vegetable Specialties from Jean-George's Kitchen"), Lobster Bar's Ed McFarland ("Lobster Bar Favorites"), "Chopped" judge Alex Guarnaschelli ("A Simple & Sophisticated Dinner"), David Pasternack ("Esca Fish Techniques") and David Burke ("Creating David Burke's Signature Dishes"), among others. Speakers at the lunches include Lidia Bastianich (Felidia's Kitchen) and critic/author Ruth Reichl. In all, over 30 of the city's most renowned chefs will be on hand to instruct participants.
The weekend makes for great dates, gifts and experiences with friends, and many of the classes still have openings. While the prices may seem steep, for anyone who's wanted to spend time in the kitchen, this is about as embedded as it gets without going to cooking school. And those with rudimentary skills at opening a bag of ramen are just as welcome as those who have honed their knife skills.
NYCE 2014 takes place at the International Culinary Center (426 Broadway at Grand Street0 on Saturday, April 5th and Sunday, April 6th. Tickets are $1,495 per person, plus tax, and include four classes, breakfasts, lunches (with special guest speakers) and a closing reception with the chefs each day. For more information, visit NYCE.NYMag.com
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FTC Disclaimer: The author sometimes receives product samples for review, which carry no cash value and cannot be re-sold, and sometimes attends press events such as lunches or cocktail parties, designed to promote a given product. The author is not paid by any alcohol manufacturer, retailer or distributor, or provided compensation apart from revenue from an assigning publishing company for editorial publication. Opinions are the author's own. By the way, you should be 21 or older to read this page. Author will be participating in two cooking classes during the New York Culinary Experience, hoping not to slice his fingers off.