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Chef Richard Vayda

Chef Bio

Meet Richard Vayda

Richard Vayda is the Director of Wine Studies at the Institute of Culinary Education. He is also a senior instructor in the school’s Culinary Management Diploma program. Vayda’s education includes a master’s degree in Foodservice Management from NYU, studies at The Sorbonne in Paris, a certificate from The Sommelier Society of America, as well as visits to all of the world’s major winemaking areas. His love affair with wine and food began in his Italian and Russian family, where he started to make homemade wine as a teenager. Vayda has also opened and owned restaurants, cafés, and lounges in Connecticut and New York. Some of his favorite wines are rosés from Provence, aged cabernets, and of course, Champagne.

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Class Calendar

Courses By Richard Vayda

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Class Experience Levels

Level 1: Basic

We are providing beginner home cooks the foundational education to begin feeling more comfortable at home in the kitchen.

Level 2: Intermediate

Classes for those who are a little more comfortable in the kitchen and are looking to advance their culinary and baking knowledge.

Level 3: Advanced

Classes for those who have taken various levels of classes here before or are students who have had some kitchen experience.

Level 4: Professional

Food professionals learn the ins and outs on how to advance their professional career: perfect a specialized skill, search for new paths in the industry, and network with their peers.

Featured Classes

Check out these Saturday and Sunday night classes.

Full Calendar

Sat February 1

Couples: Thai Favorites

Master some of Thai cuisine's greatest hits. You and a loved one will learn all about this country's exciting dishes and fresh ingredients, with their distinctly complex spicy, sweet, sour and salty components. You and your loved one will make and enjoy: green papaya salad; pad thai; yellow chicken...

Class Snapshot

06:00PM-09:00PM

Level 1

Tina Butler

$300

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Sun March 2

Paella Dinner Party

Make the one-pot profusion of Spanish flavors that paella comprises --- seafood, chicken, chorizo, rice and more --- come to life. You'll learn to make masterful cuttlefish-ink paella and paella from Valencia, in addition to some spectacular Spanish tapas. Your menu includes: garlic shrimp; tortilla...

Class Snapshot

06:00PM-09:00PM

Level 2

Staff Instructor

$150

View Class

Sat February 1

Couples: Thai Favorites

Class Snapshot

06:00PM-09:00PM

Level 1

Tina Butler

$300

View Class

Sun March 2

Paella Dinner Party

Class Snapshot

06:00PM-09:00PM

Level 2

Staff Instructor

$150

View Class

Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.

Brookfield Place at 225 Liberty Street,
New York, NY 10281 (800) 522-4610

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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*Accreditation information listed on this website applies to ICE's career programs ICE recreational programs are not accredited by the ACCSC. Further, ICE recreational programs are not licensed by the State of New York’s Bureau of Proprietary School Supervision and are intended for personal enrichment, not vocational training.

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