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Recreational Classes

Hands-On Cooking, Baking and Wine Classes in Los Angeles

The Institute of Culinary Education (ICE) is home to the largest program of hands-on recreational cooking, baking, beverage and professional development classes in the world. More than 26,000 people participate in 1,500 classes a year covering techniques, skills and flavors from around the culinary world. In 2019, ICE's Los Angeles campus debuted its recreational offerings, featuring some of the program's most popular classes from New York.

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knife skills class

Popular Classes

We're offering some of the most popular classes from our New York campus in LA, from Knife Skills to Techniques of Fine Cooking. These staple courses cover fundamental techniques for cooks of all levels and are taught by experienced chef-instructors. You'll get hands on, gain pro tips and develop essential skills to grow as a cook.

View upcoming classes below.

pastry classes in Los Angeles

Pastry Practice

Take your sweet skills to the next level with interactive classes and workshops featuring chocolate, cake decorating, bread and desserts. From basic techniques to professional development, ICE has developed pastry and baking classes for enthusiasts and chefs alike. 

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Wine classes in Los Angeles

Wine Education

Whether you’re no stranger to life’s liquid pleasures or you’re swirling and sipping for the first time, join us for beginner to advanced instruction on worldly wines, the perfect meal pairings and more. ICE's long-running Wine Essentials series is now available at our LA campus. The six sessions cover wine making and tasting basics, prominent regions around the world and styles, from New World to sparkling.

View upcoming classes below.

Mondays, April 8, 15, 22, 29, & May 6 from 6 p.m. to 10 p.m. Register online
Mondays, June 17, 24, July 8, 15, 22 from 6 p.m. to 10 p.m. Register online
$525 | 5 sessions | 4-hour sessions

These are the classes on which our recreational program’s reputation was built. More than 20,000 students have taken this series in New York City. Mastery of essential cooking techniques provides the culinary grounding to cook classical cuisines and the latest cooking styles. These interactive classes teach fundamental skills, not recipes. Instead of narrowly focusing on a roast duckling recipe, for example, you’ll practice roasting techniques that can be applied to foods from fish to fruit. A professional chef-instructor will teach all the important cooking methods, from simple grilling to mousse making. As you advance through the series, you’ll gradually experience each cooking concept. Each class culminates with a student-prepared meal. This course consists of five 4-hour classes.

Lesson 1: Knife Skills, Sautéing, Blanching and Making Vinaigrette

  • Spicy hot vegetable soup
  • Veal picatta
  • Sautéed broccoli
  • Diced sautéed potatoes with garlic and parsley
  • Simple salad with vinaigrette
  • Fresh fruit macerated with liqueur

Lesson 2: Roasting, Stocks and Rice Cookery

  • Arborio chicken soup with escarole
  • Rosemary roast chicken
  • Baked stuffed tomatoes Provençale
  • Roasted garlic pilaf
  • Spinach, bacon and mushroom salad
  • Clafouti

Lesson 3: Braising, Pan Sauces, Shellfish Preparation, Deglazing and Reduction

  • Steamed mussels
  • Braised lamb shanks with juniper berries
  • Braised leeks
  • Warm lentil salad
  • Belgian endive salad
  • Chocolate mousse

Lesson 4: Egg Cookery, Compound Salads and Soufflés

  • Omelet with fines herbes
  • Poached eggs in red wine sauce
  • Salad Niçoise
  • Assorted soufflés

Lesson 5: Grilling, French Crudités, Marinades and Flambéing

  • Vegetable salad plate
  • Grilled flank steak
  • Mixed grilled vegetables of the season
  • Bananas foster

Wednesdays, April 10, 17, 24 & May 1, 8 from 6 p.m. to 10 p.m. Register online
Fridays, May 17, 24, 31 & June 7, 14 from 6 p.m. to 10 p.m. Register online
$495 | 5 sessions | 4-hour sessions

Sushi making doesn’t have to be just a voyeuristic experience anymore. Step behind the sushi bar and get hands on to practice the techniques of this iconic Japanese cuisine. Sushi master Andy Matsuda, chief instructor and CEO of the Sushi Chef Institute, will share the fine art of this traditional food. Topics covered in this class include: rice making, plating techniques, perfectly fried tempura, terminology, proper fish slicing, nigiri and roll preparation. As you advance through the series, you can gain confidence by honing your sushi-making abilities and become more familiar with this specialized skill. This course consists of five 4-hour classes.

Lesson 1: Basic Sushi Rice Preparation and Traditional Rolls

  • Basic sushi rolls
  • Temaki sushi
  • Proper cutting techniques
  • Traditional roll decoration and design

Lesson 2: Tempura and Specialty Rolls

  • Batter and frying of tempura
  • Sushi mother sauces
  • Specialty and fusion rolls

Lesson 3: Fish Preparation – Level 1

  • Sashimi Usu-zukuri (thinly sliced)
  • Clams or scallops
  • Sashimi moritsuke (plating and design)

Lesson 4: Fish Preparation – Level 2

  • Nigiri sushi techniques
  • Neta cutting for nigiri

Lesson 5: Nigiri Sushi

  • Traditional and modern washoku appetizers
  • Nigiri morikomi (decoration and plating)

Pasta 101
Friday, March 22 from 6 p.m. to 10 p.m. Register online
Friday, May 24 from 6 p.m. to 10 p.m. Register online
$100 | 4-hour session

This class will make fresh handmade pasta as well as a variety of simple sauces. You will work in a small group in our professional teaching kitchens to create the following menu from scratch: fresh, handmade pasta dough; spicy puttanesca; walnut-basil pesto; easy Bolognese; and classic Alfredo.

Spice Blends for a Savory Supper
Friday, April 12 from 6 p.m. to 10 p.m. Register online
$95 | 4-hour session

Do you have a spice blend in your cabinet that you picked up on vacation, but you're not sure how to use? Would you like to incorporate spice blends into your culinary repertoire? Then come to ICE for this educational savory supper. We'll travel around the globe to create spice blends like: Indian masala, Latin adobo, Jamaican jerk seasoning, Middle Eastern za'atar, pickling spices, herbes de Provence, Moroccan ras el hanout, and savory rubs for good old American 'cue. You will then use these aromatic spice blends to prepare: quick dill pickles, vegetables Provençal, chicken adobo, jerk pork, smoked trout, cauliflower chickpea curry, grilled beef with a savory coffee dry rub, spice cake, and a spice-rimmed tequila sunrise cocktail.

Knife Skills 101
Monday, April 22 from 6:30 p.m. to 9:30 p.m. Register online
Friday, June 14 from 6:30 p.m. to 9:30 p.m. Register online
$90 | 3-hour session

Using knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many home and even professional cooks don't wield a knife correctly, which increases food preparation time and makes the process harder — and less safe — than it should be. Simply put, good knives are the foundation of a well-equipped kitchen. This class remedies all these basic issues: A professional chef-instructor will demonstrate how to slice, dice, chop and much more in the safest and most efficient manner. This class will even guide you through the practice of keeping your knives sharp and handling them correctly.

Essentials of Tuscan Cooking
Friday, April 26 from 6 p.m. to 10 p.m. Register online
$95 | 4-hour session

The simple yet refined flavors of Tuscan cooking are world-famous and with good reason. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy: crostini with roasted eggplant, bistecca alla fiorentina, pollo alla Toscana, cipolline agrodolce, Tuscan kale salad, and almond and anise biscotti.

Tacos and Tequila
Friday, May 3 from 6 p.m. to 10 p.m. Register online
$105 | 4-hour session

It's a celebration of all things Mexican. We'll cover Mexico’s greatest dishes and drinks as well as a few with a twist. We'll make and then dine on: fresh corn tortillas, adobo chicken, grilled skirt steak, sautéed shrimp, sautéed chorizo, fresh pico de gallo and guacamole, alongside margaritas and paloma cocktails!

Essentials of Moroccan Cooking
Friday, May 17 from 6 p.m. to 10 p.m. Register online
$95 | 4-hour session

The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: grilled kefta (lamb) kebabs, chicken tagine with preserved lemons and olives, sweet spiced couscous, carrot salad with lemon-herb dressing, harissa, and meskouta (Moroccan orange yogurt cake), all served with mint tea.

The Paella Dinner Party
Friday, June 7 from 6 p.m. to 10 p.m. Register online
$105 | 4-hour session

Make the one-pot profusion of Spanish flavors that paella comprises ⎯ seafood, chicken, chorizo, rice and more ⎯ come to life. The class will make masterful cuttlefish-ink paella and paella from Valencia, in addition to some spectacular Spanish tapas and even a traditional dessert. Your menu includes: garlic shrimp, tortilla Española, arroz negro paella with cuttlefish, paella Valenciana (paella with shrimp, chicken and chorizo), and torta de Santiago.

Classic New York Steakhouse
Friday, June 21 from 6 p.m. to 10 p.m. Register online
$115 | 4-hour session

New York City has some of the most famous steakhouses in the country. These classic establishments are known for a distinctive homey atmosphere and a trademark cuisine that has been pleasing diners for decades. Spend an evening practicing the techniques and recipes you need to replicate your favorite steakhouse experience at home. You'll make and dine on: classic shrimp cocktail, Caesar salad, grilled New York strip with beurre maitre d'hotel, creamed spinach, truffled mashed potatoes, cheesecake with strawberry compote, and a classic martini.

Techniques of Bread Baking 1
Mondays, March 25, April 8 & 15 from 6 p.m. to 10 p.m. Register online
$295 | 3 sessions | 4-hour sessions

You can’t beat the pleasure of making bread from scratch. This course explores a range of basic and specialty breads. You’ll experience working with yeast, creating doughs from various flours, and making quick breads, loaves, rolls, ethnic breads and sourdoughs. Each course consists of three 4-hour classes. Courses in this series may be taken in any order.

Lesson 1: Flatbreads and Crisp Breads, including: Traditional Ligurian focaccia with a variety of toppings and fillings, Turkish flatbreads with easy hummus, Egyptian pita, fattoush (Egyptian pita salad), grissini (classic breadsticks of Piemonte).

Lesson 2: One-Step Breads, including: easiest home-baked bread, all-whole-wheat bread, pain de mie (French sandwich bread), golden sandwich bread, old-fashioned raisin bread, frisée salad with bacon and croutons, tramezzini (Italian snack sandwiches).

Lesson 3: Rolls and Individual Breads, including: white and whole-wheat bagels, English muffins, Sicilian sesame rolls, pretzel rolls, muffuletta (classic New Orleans sandwich), pain bagnat (Niçoise salad sandwich), easy citrus marmalade.

Chocolate Confections
Friday, Apr 12 from 6 p.m. to 10 p.m. Register online
$105 | 4-hour session

Under the guidance of one of ICE’s career program chef-instructors, you'll have the opportunity to temper chocolate and experience essential methods for making various chocolate confections. We'll also cover a wide assortment of elegant and colorful chocolate decorating techniques for your treats. Recipes include: chocolate English toffee, chocolate peanut butter cups, chocolate bark and chocolate-dipped confections.

Wine Essentials: Classic World Wine Tour
Mondays, May 13, 20, June 3, 10, 17, 24 from 6:30 p.m. to 8:30 p.m. Register online
$425 | 6 sessions | 2-hour sessions

This six-week course, created by ICE Director of Wine Studies Richard Vayda, uses grape varietals, 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.

Session 1: Winemaking and Wine Tasting Basics
Session 2: France: The Wines and Grapes of Burgundy and Bordeaux
Session 3: The Major Wines and Varietals of Italy
Session 4: Spanish and Warm-Climate Wines
Session 5: West Coast and New World Wines
Session 6: A Tour of Sparkling Wine