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Cooking Events Description

A Look Back at our Cooking Weekend at NYCE

Spring Plate

Spring Plate

These were our first “creations” and the beginning of what turned out to be a fabulous weekend of cooking, drinking, laughing and fun. We met so many great chef’s and learned so much from them.

These were very technical dishes, requiring many new techniques we’d never experienced before. Such as, sousvide (a method of cooking food in an airtight plastic bag in a water bath), making savory ice cream and learning how to cook and prepare a quail egg. The sousvide fish was so moist and tender, while uncomplicated it was delicious. The quail egg was delicate and a nice touch to the dish of mostly vegetables. As someone who doesn’t care for peas, the fresh peas we prepared were so good, I have a new found love of peas.

After taking our first class, as stressful as it was (Chef Sean was as demanding and disciplined with us as he is with his staff), we were hooked and couldn’t wait to move on to the next class.

If you are interested in attending a Culinary Experience Weekend, go to

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