While paella may be Spain's most well-known dish, the country has so much more to explore. It’s a culinary dream-spot for trying new flavors and combinations of ingredients. This class will help you discover new favorites, including stuffed piquillo peppers; pan con tomate; grilled shrimp with Romesco sauce; pork marinated in pomegranate and a watercress salad.
One 3 Hour Lesson
Level 2 
$150
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.
If you're looking to spend more than a few hours at a recreational class but don’t have the time or the investment for the full-blown professional track, we’ve designed this course especially for you. In this 13-lesson program, you will cover the foundations of the culinary arts, training you to be an accomplished cook. These classes are derived from the same core curriculum as ICE’s culinary career program and will be taught by the school’s top chef-instructors. Throughout the 13 lessons, you will gain a strong understanding of cuisine and its underpinnings.
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
Unlock the rich flavors of West Africa in this "Essentials of West African Cooking" class! Journey through a diverse menu, starting with flavorful Jollof Fonio and Chicken Peanut Stew, then make sweet-meets-savory Fried Plantains. Finally, discover Egusi Soup thickened with melon seeds. Expand your culinary repertoire and bring a taste of West Africa to your home kitchen!
Move over Bordeaux and Burgundy, wine from France's south is more and more becoming the go-to area for flavorsome as well as thoughtful selections. This region is not only one of the oldest wine regions of France, but also a top producer, second only to Bordeaux. The prime regions lie along the Rhône, but the subregions and many appellations - as well as the numerous grape varieties permitted - make for a varied and interesting wine selection. Certainly, delicious reds such as savory Syrahs of the northern Rhône or classic Châteauneuf-du-Pape, but also rich whites and refreshing rosés. Richard Vayda, ICE's resident sommelier, will host the evening's regional wine survey. Snacks for pairing will be served, with at least 9 wines included in the tasting.
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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