On December 5th, Arnold will also teach "Cooking Issues," a 4-hour lecture based off of his acclaimed podcast on Heritage Radio Network. The class will demystify the latest in innovative techniques and equipment and students will gain an understanding of commonly used modern culinary technology, such as sous vide machines, liquid nitrogen and more.
"One of my favorite things to do is teach people how to apply new techniques, technologies, and ingredients in a practical way," says Arnold. "I'm excited to return to the ICC and pick up where I left off teaching culinary technology."
The courses will be available as one-day classes to both the general public and to students. To apply: http://www.internationalculinarycenter.com
About Dave Arnold:
After teaching at ICC from 2005 to 2011, Dave Arnold opened Booker and Dax, a bar devoted to cutting-edge cocktail techniques and launched Booker and Dax Equipment, designing equipment for chefs and home cooks. Arnold is the author of the James Beard and IACP award-winning book Liquid Intelligence, host of the weekly podcast "Cooking Issues" on Heritage Radio Network, and founder of The Museum of Food and Drink.
About the International Culinary Center:
Founded by the late Dorothy Cann Hamilton as The French Culinary Institute in 1984, the International Culinary Center (ICC) is a global expert in professional culinary and wine education, with programs in New York, California and Italy, and graduates from more than 85 countries. The renowned six-month Total Immersion program has produced such talents as Bobby Flay, David Chang, Dan Barber, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pepin, Jacques Torres and Jose Andres. Awarded the coveted "School of Excellence" by accrediting commission ACCSC for its career education, ICC provides students with the credentials, confidence and connections to chart a successful career anywhere in the world.
For additional information contact:
Meredith Sidman at Baltz & Co PR: 914.588.0518 / firstname.lastname@example.org
Lia Berger at Baltz & Co PR: 949.870.6667 / email@example.com
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SOURCE International Culinary Center