The coming season brings the expansion of our time-tested recreational program, intimate conversations with pioneering chefs and the very first Health-Supportive Culinary Arts class on the West Coast — which will you attend? Let the new beginnings begin.
Los Angeles Recreational Program Debuts
ICE is home to the largest program of hands-on recreational cooking, baking, beverage and professional development classes in the world. Each year at our New York City campus, more than 26,000 people participate in 1,500 classes covering techniques, skills and flavors from around the culinary world. Beginning on March 22, a select lineup of these classes will be offered outside of New York for the first time.
Learn to make pasta dough, simple sauces and classic Alfredo in Pasta 101; focaccia, English muffins and more in Techniques of Bread Baking; and peanut butter cups, bark and beyond in Chocolate Confections. Don’t miss Knife Skills and Techniques of Fine Cooking for kitchen fundamentals, or transport to vacation destinations with Essentials of Tuscan Cooking, Paella Dinner Party and Tacos & Tequila.
Our renowned Wine Essentials course includes six sessions covering wine making, tasting and major regions around the world, and LA’s exclusive offering, The Sushi Course, features Andy Matsuda, CEO of the Sushi Chef Institute.
On March 26, we’ll host Otium’s award-winning chef/owner Timothy Hollingsworth, who started his career at The French Laundry for 13 years. Tim won “The Final Table” on Netflix and was named a Rising Star Chef by the San Francisco Chronicle and the James Beard Foundation.
In April, iconic culinarian, author and entrepreneur Susan Feniger will speak. Susan runs the modern Mexican brand, Border Grill, with her business partner of more than 35 years, Mary Sue Milliken. They have locations across Los Angeles and in Las Vegas, starred on the Food Network’s “Too Hot Tamales,” and were the first women to receive the Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts. Susan also competed on Bravo’s “Top Chef Masters” and has co-authored six cookbooks, including “Susan Feniger’s Street Food.”
ICE now offers America's first nationally accredited health-supportive, plant-based curriculum, and Los Angeles welcomes its first students in the program on April 30. The Health-Supportive Culinary Arts coursework focuses on how to maximize the health benefits of ingredients and cooking techniques, and the inaugural class is eligible for a discount on tuition. Learn more about career training that promotes responsible food sourcing, whole foods, nutrition, wellness and sustainability.
This class was one of the best cooking classes I have taken! Highly recommend the Institute’s recreational classes at their Pasadena campus. Chef Descher demystified pie crust and student chef Victoria and others were amazingly helpful. The apple cranberry pie was a hit on Thanksgiving! Thanks for a super fun learning experience!