Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals.
DurationSeafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals.
This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.
The Institute of Culinary Education has launched more than 16,000 careers in the food and hospitality industries.
Since its founding in 1975, The Institute of Culinary Education has been a recognized leader in the field of culinary and hospitality education. With campuses in New York City and Los Angeles as well as comprehensive online training options, students can earn diplomas, degrees or certificates in a wide variety of disciplines. Having locations in two of America’s culinary capitals puts ICE at the heart of the industry.
We play host to some of the great culinary thought leaders of our time and put students in a position to launch their careers in some of America’s best restaurants. ICE is committed to helping the next generation of culinary professionals find their culinary voice.
Our Vision
To be an exciting, creative and joyful place where students of all ages and backgrounds are inspired to learn and pursue their passion for food and hospitality.
Our Mission
We are dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We will accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff. The Institute of Culinary Education is committed to ongoing assessment and institutional improvement for the benefit of our students, staff, faculty and administration.
Our Values
The Institute of Culinary Education is guided by our core values of excellence, discipline, professionalism, passion and creativity.
Peppercorn Crusted Ahi Tuna: You will love this Mediterranean seasoned black pepper crusted Ahi Tuna steaks, this cut of tuna is best enjoyed medium rare, and the pepper crust is perfect with this meaty fish, served over a bed of warm seasoned fluffy quinoa (Vegetarian). Â
From Italy to Greece to Morocco, this program includes healthy and unique offerings inspired by the region that could include harissa chili garlic chicken with tahini yogurt sauce or quinoa with preserved lemon and basil.
In this dynamic hands-on cooking class, based upon the food culture of those living along the Mediterranean Sea, you’ll prepare creative, health-conscious dishes that feature the regions most familiar ingredients. Guests will be able to eat what they make at the end of the class.
Listen, lunch, and learn at this 2 hour workshop with Ellen Straine. Enjoy a demonstration of unique Mediterranean dishes, along with great conversation and refreshments throughout the class!
German Food is one of our absolute favorites! Join Chef Helena in this extra special 3-hour Cooking Class, where you'll learn how to prepare traditional German recipes. Yummy!
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