Join us for TASTE & TOAST! An evening of culinary experiences!

Presented by The Culinary Trust,

the non-profit arm of the International Association of Culinary Professionals (IACP)

DATE: Saturday February 24th, 2018
TIME: 7 PM to 10:30 PM
Hosted by The Institute of Culinary Education
225 Liberty Street, New York, NY 10281
$135 for IACP Members
$165 for General Public

The Taste & Toast Experience

Celebrating 40 years of growing leaders in food

Taste & Toast will amaze your senses by gathering the best of the best to celebrate all things New York and to support The Culinary Trust, co-founded by the late Julia Child. Step into the exceptional new teaching kitchens of the Institute of Culinary Education in Brookfield Place and learn innovative tastes and techniques prepared by industry experts. It promises to be an evening filled with incredible food and drinks to celebrate the past, present and future culinary leaders, food programs and organizations that will continue to shape the future of food.

Eat. Drink. Learn.

The first part of the evening will include cocktails, hors d’oeuvres and workshops followed by a casual dinner prepared by ICE chefs, including James Beard award winner David Waltuck.

Workshop 1: Chocolate Lab from Bean to Bar

Immerse yourself in the first education-focused Full Cycle Bean-to-Bar Chocolate Lab at ICE with Michelin starred and world-renowned chef Michael Laiskonis. Smell and taste the cocoa intoxication.

Workshop 2: Hydroponic Urban Garden

Experience the future of gardening with ICE’s living laboratory of plants, micro-greens in their farm-to-classroom urban farm. Serving as local as it gets, immerse yourself in the botany that appears on the plate at NY’s most exclusive restaurants.

Workshop 3: Billion Oyster Project

Shucking shells to Restore our Shores. Learn about this fascinating sustainability project as local restaurants collaborate in the restoration of a keystone special and the original ecosystem in New York Harbor. Slurp the sea with delicious bites made by ICE chef instructor Robert Ramsey.

Workshop 4: Expand Your World of Spice

Spices, the single most important ingredient in our pantry, are the storytellers of our culture, ethnicity and origin. Renowned expert Chef Lior Lev Sercarz, shares the mastery in elevating our spice knowledge of purity, blends and pairings create aromas and flavors that transcend.

Workshop 5: Greenmarket Regional Grains Project

Greenmarket is pioneering the new frontier in local food: Grains. Taste the beautiy of these heritage crops with authentic flavors that transform roots of generations past into today’s agricultural landscape.

Workshop 6: NY Distilling Co

Ethereal perfumes of distillation bloom from just behind The Shanty doors in one of the nation’s premiere craft distilleries in Brooklyn. Allen Katz, an expert on America’s food and cocktail heritage, will showcase the custom distilling process behind their remarkable spirits.

Taste & Toast With NYC's Favorites

We've gather together some of the best of the best to celebrate local Chefs, New York ingredients, culinary craft, artisan technique while honoring the importance of being responsible to our local food systems and sustainability.

Brooklyn Brewery

Dedicated to brewing and selling great beer and enriching the communities they serve; Brooklyn Brewery offers delicious, adventurous and creative beers of world-class distinction. Among the companies passionate crew, masters Garrett Oliver, a prolific author and James Beard Award-winning brewmaster -Chef, and cofounder Steve Hindy, author and beer industry commentator; this Williamsburg based brewery is paving the path in the industry through collaboration, innovation and unstoppable drive. 

Eves Cidery

This International Winner has not only gleamed recognition for taste and quality but for helping to preserve Cider’s much deserving place at the top of beverage distinction and class. Taste the new American Champagne to embody flavor composition from local traditions and beautiful terroir blossoming from the Southern Finger Lakes and the Northern Appalachian Plateau.

NY Distilling Company

Ethereal perfumes of distillation bloom from just behind The Shanty doors in one of the nation’s premier craft distilleries in Brooklyn. Allen Katz, Tom Potter and Bill Potter have dedicated themselves to educating and promoting the highest quality spirits. The results are surprisingly smooth, soft and tantalizing flavors that evoke New York’s bygone era of the 1700’s.

Le Boite

Traveling and cooking around the world for the last several years, Chef Lior Lev Sercarz worked with some of the world’s best chefs, including most notably spice master Olivier Roellinger. Inspired by his passion for spices and the stories they tell, Lior began his own journey studying spices and their origins, eventually creating his own blends. Each of them is a reflection of a place, a moment, or cultural influence. Le Boite is a mecca for bringing artistic collaborations together in the most unpredictable and tantalizing ways.

Greenmarket Regional Grains Project

By educating and connecting growers with processors, bakeries and restaurants, Greenmarket is quietly creating the infrastructure to rebuild the region’s grain capacity. This culinary inspiration under the orchestration of June Russell, GROWNYC, Slow Food NYC’s Snailblazer is not only helping to build local authentic flavors but create economic stability for farmers and development in the region’s food system.

Sfogolini Pasta

Sfoglini was born from the vision of Chef Steve Gonzalez who has been a part of some of the most formidable pasta programs in New York City such as Hearth, Roberta’s, and Frankies Sputino, and former creative director Scott Ketchum who both talked for years about bringing a superior, locally produced pasta to New York City. 

RSVP Today. Tickets will sell out fast!

Last year's event sold out fast and tickets are limited, so don't wait. Grab your tickets today!



Dinner Presented by the Chef's at Institute of Culinary Education

Beer, Wine and exclusive event-only cocktails

6 not-to-be-missed culinary experiences presented by some of city's best chefs, food experts and local food distributors

A chance to taste and tour around the esteemed Institute of Culinary Education in downtown Manhattan




Dinner Presented by the Chef's at Institute of Culinary Education

Beer, Wine and exclusive event-only cocktails

6 not-to-be-missed culinary experiences presented by some of city's best chefs, food experts and local food distributors

A chance to taste and tour around the esteemed Institute of Culinary Education in downtown Manhattan


About The Culinary Trust

The Culinary Trust supports innovative programs that solve issues associated with hunger, tackles and food literacy and promotes excellence in food writing as it relates to critical issues in the culinary world.

The Culinary Trust started its corporate life on February 7, 1984 under the name Cooking Advancement Research and Education Foundation (CAREF). Its first Trustees were the late Julia Child, CCP, Shirley Corriher, CCP, and Marlene Sorosky, CCP. CAREF was a charitable foundation formed to support research and education in the broad fields of culinary studies, whether from a scientific, literary or practical standpoint. Among CAREF’s significant accomplishments was providing scholarships for culinary education and grants for culinary research at a time when the culinary field was emerging from its popular perception as a trade to its current status as a profession.

Recognizing the close affinity of its mission with the goals of the IACP, in 1994, CAREF changed its name to the IACP Foundation and spent the next ten years working closely with the IACP to promote culinary research and education, as well as charitable activities such as hunger relief. By 2004, however, the IACP Foundation saw a need and opportunity to expand its efforts to include the preservation of culinary heritage in our rapidly changing foodways. The IACP Foundation changed its name to the all-inclusive The Culinary Trust, reflecting its updated mission. While still working closely with the IACP, the Trust serves the broad public interest and is focused in giving culinary professionals the tools and opportunities to understand and act on critical issues on the world of food.

About The Institute of Culinary Eduction

The Institute of Culinary Education (ICE) has launched more than 13,000 culinary careers in food and hospitality. Founded in 1975 by Peter Kump, the school offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management, as well as continuing education programs for culinary professionals. With a global curriculum, dedicated chef instructors, a strong record in job placements and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to begin or continue a wide range of culinary careers.

Beyond our professional programs, ICE's hands-on recreational cooking, baking and wine education courses train an additional 26,000 students each year. Our special events division also hosts hundreds of corporate and private cooking events from client entertaining and sales dinners to press events, product launches and film shoots.

In 2015, ICE won the IACP award for “Culinary School of Excellence,” an honor we had previously received in 2003, 2008 and 2011. Additionally, ICE staff and alumni regularly win or are nominated for top industry awards, such as James Beard awards, Food & Wine's Best New Chefs in America and Dessert Professionals’ Top Ten Pastry Chefs. Noteworthy alumni include Gail Simmons, Mark Murphy, Claudia Fleming, Maxime Bilet, Vivian Howard, Missy Robbins and more.

Hosted by ICE

Enjoy Incredible Eats and Breathtaking Views From New York's Esteemed Institute of Culinary Education. Check out the video below for a sneak peek!

Buy Your Tickets Today!

Last year's event sold out fast, so don't delay. It's an incredible line-up of chefs, tastings and a chance to mingle with industry experts. Click the button below to buy your tickets and join us as we Taste & Toast the 40th Anniversary of IACP!

This event is just one element of the IACP's 40th Annual Conference being held in New York from February 23rd to 25th. Learn more about the full conference, click here.


50% Complete

Two Step

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.