Once you master essential cooking techniques, you possess the culinary grounding to cook both classical cuisines and the latest cooking styles. These full-participation classes teach fundamental skills, not just recipes. Most important, you'll gain the experience you need to cook with confidence and pleasure---without relying strictly on recipes. Each class culminates with a student-prepared meal. The course consists of four 6-hour classes. Fine Cooking 1 is a prerequisite to Fine Cooking 2. The course completes in four days.
Four 6 Hour Lessons
Level 1
$900
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Kick off the year by sharpening one of the most essential skills in the kitchen. Join Steven Gao—Institute of Culinary Education alumnus, professional cook, and culinary content creator behind @stevenmotocooks—for an engaging, hands-on Knife Skills Workshop designed to bring professional kitchen techniques into an approachable, real-world setting. The evening begins with a guided introduction to knife fundamentals, where Steven draws on his training as an ICE alumnus and experience spanning culinary school to Michelin-starred restaurants. He’ll break down proper grip, stance, safety, and efficiency—helping you understand not just how to cut, but why technique, consistency, and intention matter in professional cooking. Steven will lead a live demonstration covering a range of essential knife cuts and techniques commonly used in professional kitchens, focusing on control, consistency, and efficiency. After the demo, you’ll roll up your sleeves and practice these techniques yourself using fresh ingredients, with personalized guidance throughout. To close the evening, enjoy lite bites and a selection of mocktails and cocktails, followed by an interactive Q&A with Steven—a chance to ask questions, get tips, dive deeper into professional culinary techniques and learn more about Steve. Whether you’re a home cook looking to build confidence, an aspiring chef developing core skills, or simply eager to understand professional culinary standards, this workshop offers a supportive, hands-on environment grounded in transparency and intention—because great food begins with understanding.
A bold blend of East Asia, Southeast Asia and France, Vietnamese food captivates through its refreshing flavors, varied textures and vibrant colors. In this class, you will explore the fundamental techniques and ingredients behind some of Vietnam's treasured dishes, including goi dua chuot (cucumber and shrimp salad); Banh Mi (baguette sandwiches filled with five-spice beef and pickled vegetables) and Ga Xao Xa Ot (chicken stir-fried with lemongrass and chile).
Experience the bold, aromatic flavors of the Caribbean in this "Essentials of West Indian Cooking" class! You’ll make Haitian Soup Joumou and Jamaican Jerk Chicken; Dominican Gandules and Rice with caramelized plantains; and Trinidadian Channa Doubles (a beloved and satisfying street food). It’s a smoky-meets-spicy, sweet-plus-savory menu that gives you a taste of the islands – and the skills to replicate them at home.
Do you need an antidote for the cold weather? Can that antidote never be too rich or too flavorful? How about spending a whole evening with lush red wines from around the world and hearty cheeses that match them? Richard Vayda, ICE's director of wine studies, will discuss cheesemaking and cheese service, as well as red wine and food pairing, as you sip and eat the evening away. We'll taste at least eight wines, plus matching cheeses.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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