Recreational Cooking Class Student Working with Chef-Instructor

Recreational Classes at ICE LA

No.1 Ranked Culinary School in America*

The Institute of Culinary Education in Los Angeles runs “hands-on” wine education, mixology and culinary classes led by expert instructors. Courses are offered on weekdays and weekends at 521 E. Green Street in Pasadena. We offer classes for everyone - beginners to culinary professionals. Our recreational classes are immersive and intimate: the average class runs three hours per session and hosts 16 to 20 students.

Students are equipped with recipe and instruction packs (where applicable) and always get to enjoy the food, mixed drinks and wines covered in the class. All classes are led by an expert sommelier, mixologist or Chef, depending on the topic.

Recreational Wine and Mixology Classes in Los Angeles

A student smells a glass of white wine

Wine Essentials Series

This six-session course, taught by ICE's Lead Instructor of Wine Studies and Advanced Sommelier, Paul Sherman, uses grape varieties, as well as winemaking regions, as the keys to understanding the full wine spectrum. You will receive a thorough introduction to winemaking, tasting, laws and labeling as you learn about wine components and taste some of the world’s most celebrated wines.

Two ICE LA recreational class student cheers while holding mixed drinks in fancy glasses

Mixology Essentials

In this class, an experienced ICE professional will lead you through the bartending basics.

From flawlessly executing a Manhattan at home to creating a margarita your guests can't stop talking about, this class will show you how to make drinks like the ones you would find at a craft bar! Using the same equipment and methods, we will teach you bartending fundamentals, starting with using simple syrup, moving into garnishes and the methods behind stirring and shaking — all while sipping the cocktails you’ve learned to make yourself.

A woman swirls red wine in a stemmed wine glass and smiles

The Wines of Bordeaux: Wine Class

France’s Bordeaux region produces some of the world’s most long-lived and collectable wines. It is the role-model to the world for Cabernet Sauvignon and Merlot based wines.

In this four-session class series, we will explore the history of the Bordeaux region's development and discover its diversity of styles. Throughout this series of classes, students will taste approximately 24 wines exemplary of the Bordeaux region.

A woman holds two glasses of red wine next to each other

The Wines of Burgundy

France’s Burgundy wine region can be the most elusive to understand and the most fickle for quality. In spite of the fact that its wines are the product of just two grape varieties, Pinot Noir and Chardonnay, the sub-regions where they grow have a strong impact on the aromas and flavors they present. In this 5-session course, we will begin to scratch the surface of this region and see how its wines can get under your skin.

A bottle of champagne pours into a glass of orange juice

Daytime Delights Brunch Cocktails Class

Playtime in the daytime! Whether it be brunch, Mother’s Day, graduation, there are a lot of festivities happening right now.  In this class, we will be enjoying all manner of pick-me-ups. Mimosas and the omnipresent Bloody Mary may take the spotlight, but there are a myriad of drinks made for daytime enjoyment!

A cold clear glass filled with ice cubes and clear liquid sits outside

The Ultimate Botanical Gin and Tonic Experience

The gin and tonic elixir has come a long way from being used to stave off malaria (yes, that's true!). The drink is now enjoyed around the world everywhere liquor is served. Your introduction to this famous cocktail starts with the discovery of tonic water by the British Navy in the 1850s. You'll sample tonic varieties available today that still harken back to this period and you'll learn how to make tonic water yourself. From there, you'll taste different styles of gin, from floral and botanical to stronger and more assertive. Then comes the magic: You'll be taught how to mix the two using different styles of gin and tonics available around the world today. Cheers!

Two people smile while holding a tiki cocktail

Tiki Classic Summer Sippers

Tiki drinks are considered the most fun category of drinks, and if you’ve ever stepped into a bustling tiki bar (there’s no other kind), you know what we mean! Come dip your toes in the water and see exactly what that person in the Hawaiian shirt is mixing behind the bar. We'll discuss (and try!) the different kinds of rums and cordials that go into the drinks of this storied category. Then you'll be taught how to make and enjoy a few of the classics. Along the way, we'll suggest a few riffs, just in case you're interested in making this crazy category of drinks even crazier!

Plant-Based Cooking Classes

ICE Alumni Inae Tirado eating a salad cake

Introducing Plant-Based Culinary Arts for Home CooksI

ICE LA is launching a new alternative for plant-based and plant-forward home cooks who want to take their skills to the next level. Introducing: the "personal enrichment” version of our popular Plant-Based Culinary Arts program. 

The new offerings include two multi-session courses:  
1. Introduction to Plant-Based Cooking 
2. Advanced Plant-Based Cooking

These courses are designed for health-conscious individuals looking for in-depth knowledge of plant-based culinary skills and techniques. The curriculum offers a holistic approach to nutrition-minded, plant-based cooking, with a focus on whole foods, wellness and sustainability. With a vegetable-forward curriculum, the program appeals to students living a vegetarian or vegan lifestyle.

Course Details: Plant-Based Cooking

ICE's Introduction to Plant-Based Cooking and Advanced Plant-Based Cooking courses are taught on the Los Angeles campus by expert Chef-Instructors in our professionally-equipped teaching classrooms. Through hands-on training, students are taught foundational skills and knowledge about the art and practice of plant-based cooking.

The in-depth curriculum emphasizes the health-supportive qualities of ingredients and the science surrounding cooking with one's health in mind. Expert Chef-Instructors discuss the links between diet, lifestyle and well-being through the lens of body systems (cardiovascular, digestive, microbial, endocrine, etc.) and the ethos that “food is medicine.”

The courses range from teaching basic cooking techniques to advanced preparations and technical skills. We also explore evidence-based dietary patterns for long-term health, as well as special diets such as paleo, keto, Ayurveda, macrobiotics and more).

A student smiles while mixing salad

Introduction to Plant-Based Cooking

This four-part introductory course covers core topics in the field of plant-based culinary arts.

  • Fundamentals of Culinary Arts: Selecting quality ingredients, knife skills nutrition science and more.
  • Foundations of Plant-Based Culinary Arts: Beans, grains, stocks, sauces and soup preparations, fermented foods and more.
  • Plant-Based Proteins: Dairy alternatives, roots, shoots, pods, bulbs and more.
  • Baking and Desserts: Making baked goods and desserts that meet special dietary needs: vegan, gluten-free, dairy-free and more.



Red beets and green herbs plated on a white dish

Advanced Plant-Based Cooking

This four-party course builds on the fundamentals taught in Introduction to Plant-Based Cooking and covers advanced techniques and skills. 

  • Advanced Culinary Applications: Sous vide, low-temperature cooking and more.
  • International Cuisine: Flavors and techniques from Europe, the Middle East and the Americas.
  • International Cuisine, Part 2: Flavors and techniques from China, India and South East Asia.
  • Advanced Culinary Technique: Cooking for special diets like gluten- and lactose-free recipes, and Ayurvedic cooking.
A person chops bright green kale with a chef's knife

Schedule and Tuition

The duration and cost of Introduction to Plant-Based Cooking and Advanced Plant-Based Cooking varies slightly according to the schedule option selected. Students may attend class three or five days per week.

Intro to Plant-Based Cooking Dates

  • April 9 to June 25: Mon. - Fri., 12 pm - 4 pm
  • June 26 to November 5: Tues. - Thurs., 6 pm - 10 pm

Advanced Plant-Based Cooking Dates

  • April 9 to June 25: Mon. - Fri., 7:30 am - 11:30 am 
  • June 26 to September 18: Mon. - Fri., 12 pm - 4 pm
Two students in chef whites smile

Let's Get Cooking!

Call (888) 718-CHEF or email our Admissions team at to learn more about our plant-based cooking courses. We'll find a course that aligns with your goals and a schedule that works with your lifestyle.