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Recreational Classes

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

The Institute of Culinary Education's (ICE) New York campus hosts 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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The Essentials of Tuscan Cooking class enjoys family-style Italian dishes and wine at the end of their class.

Essentials of Tuscan Cooking

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.

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. 

View upcoming classes below.

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, Nov. 18 and 25, Dec. 2, 9, 16, 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

Fridays, Oct. 11, 18, 25 and Nov. 1 and 8, 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)

Couples Pizza & Wine Bar
Friday, Oct. 18, from 6 p.m. to 10 p.m. Register online
$250 | 4-hour session

Join us for a celebration of all things pizza. In this hands-on class, ICE's pro instructors teach couples how to make fresh ricotta and a quick-rise pizza dough to be topped with a variety of culinary creations, including sauce and cheese, vegetables, mushrooms, cured and fresh-cooked meats — even sweet options for dessert pizza. Then we’ll sit down to try each fresh-from-the-oven pie with a selection of wines that pair with your imaginative pizzas.

Knife Skills 101
Join our email list for upcoming classes.
$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, Oct. 4, 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.

Cuban Surf & Turf
Friday, Nov. 22, from 6 p.m. to 10 p.m. Register online
$125 | 4-hour session

The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these are manifested in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. We'll make ropa vieja (shredded flank steak in tomato sauce), pescado enchilado (sea bass in sofrito), frijoles negros (Cuban-style black beans), rice, tostones (savory fried plantains), guava and cheese pastelitos for dessert, and mojitos.

The Classic Steakhouse Dinner for Couples
Monday, Dec. 2, from 6 p.m. to 10 p.m. Register online
$240 | 4-hour session

We'll teach you and your special someone all the techniques and recipes to replicate the classic steakhouse experience at home while in our professional kitchen. You'll make and enjoy: classic shrimp cocktail, Caesar salad, grilled New York strip with beurre maitre d'hotel, creamed spinach, truffled mashed potatoes, and mini New York cheesecakes with strawberry compote.

Techniques of Bread
Join our email list for upcoming classes.
$295 | 3 sessions | 4-hour sessions

In this three-session course, you'll explore a range of basic and specialty breads under the guidance of a professional chef-instructor, who will teach the class how to work with yeast, create doughs from various flours, and make quick breads, loaves, rolls, international breads and sourdoughs.

Vegan & Gluten-Free Baking
Monday, Sept. 16 from 6 p.m. to 10 p.m. Register online
$120 | 4-hour session

Whether you crave an afternoon pick-me-up or a show-stopping centerpiece for your holiday dessert table, you’ll be sure to impress with these simple yet spectacular vegan and gluten-free desserts. Join us at ICE to whip up some tasty treats using all-natural ingredients such as almond flour, maple syrup, coconut oil, agar, flax seeds and fresh fruit. You’ll make buttery nut crusts, pastry cream from fresh almond milk, decadent brownies and more. And yes, everything is vegan and gluten-free!

Techniques of Pastry
Mondays, Sept. 30, Oct. 7 and 14, from 6 p.m. to 10 p.m. Register online
$295 | 3 sessions | 4-hour sessions

Join us to explore a range of basic pastry techniques, formulas and processes. Our professional chef-instructors will teach the best methods for creating doughs by hand or machine and making filling for luscious pies and tarts.

Session 1: Sweet Pastry Dough (frangipane pear and almond tart, blueberry crumb pie and individual cheesecakes)
Session 2: Flaky Pastry Dough (apple galette, pecan pie, quiche and fresh fruit tartelettes with pastry cream)
Session 3: Egg-Based Desserts (pavlova, pate a bombe-style chocolate mouse, sabayon with fresh berries and cherry clafoutis)

Chocolate Confections
Friday, Nov. 1 from 6 p.m. to 10 p.m. Register online
$105 | 4-hour session

Under the guidance of ICE's career program chef-instructor, the class will temper chocolate and experience the essential methods of 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.

Make and Take Thanksgiving
Monday, Nov. 25, from 6 p.m. to 10 p.m. Register online
$120 | 4-hour session

What would Thanksgiving be without flaky, delicious pies? This class teaches you everything you need to know to craft glorious pies perfect for fall and holiday happenings. You'll start with the preparation of flaky and sweet pie crust doughs. Then you'll bake (and take home) two complete pies for your holiday table. Choose from classic pumpkin pie, apple-cranberry crumb, Southern pecan pie and chess pie.

Wine Essentials: Classic World Wine Tour
Mondays, Oct. 7, 14, 21, 28 and Nov. 4 and 18, 6:30-8:30 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

Mixology 101
Friday, Sept. 20, 6:30-9:30 p.m. to 9:30 p.m. Register online
Friday, Dec. 13, 6:30-9:30 p.m. Register online
$100 | 3-hour session

In this course on the essentials of cocktail mixology, we'll cover mixing, muddling and shaking drinks, making your own sour mix and more. Our instructor will lead you through making (and consuming) cocktails, including a mojito, Negroni, margarita and whiskey sour.