October 22, 2020

Vegetables, Lesson #4 – The Spicy Vegetable Quesadillas

The word “vegetable” was first recorded in the English language in the early 15th century and was derived from the Medieval Latin word “vegetabilis”, which means 'growing, flourishing'.

Vegetables are part of our daily life with its everyday usage and eaten in a variety of ways, either raw or cooked. They play an important role in nutrition, as most vegetables are low in fat and calories but at the same time, bulky and filling.

They are an important source of dietary fibre and essential vitamins like vitamin A, K, C, E, and B6, minerals, trace elements and are also an important source of anti-oxidants.

Vegetables when included in the diet, have been found to remarkably reduce the incidence of cancer, stroke, cardiovascular disease, and other chronic ailments.

 

Vegetable Recipe of the Day - Spicy Vegetable Quesadillas

Quesadillas are one of the most popular of Mexico’s street-side stand food, although considered to be an authentic Mexican dish but have a Spanish flavour to it. The corn tortilla, although many believe it to be quintessential Mexican, is actually of Native American origin.

The cheese, meat, and lettuce that grace so many of the famous Mexican dishes, including the quesadilla are actually of Spanish origin. The hot sauce, which is made from chilli pepper, is the only indigenous ingredient to Mexico in this dish.

 

Recipe Card

Ingredients Quantity
Flour tortillas 2 pieces (10 – inch)
Zucchini (chopped) ½ piece
Green bell pepper (chopped) ¼ cup
Onion (chopped) ¼ cup
Garlic (minced) 1 clove
Ground cumin ¼ tsp
Chili powder As required
Cheddar cheese (grated) ½ cup
Cilantro ¼ cup
Olive oil 2 tsp
To Serve
Sour cream As required

 

Method of Preparation: 

  1. In a sauté pan, add 1 tsp of olive oil; over medium heat until
  2. Add zucchini, bell pepper, onion, garlic, chilli powder, and cumin powder and stir for 3-4 minutes until vegetables are crisp-tender.
  3. Spoon all the mixture, on one tortilla Sprinkle with the cheddar cheese and cilantro, then cover it with the other tortilla.
  4. Wipe the sauté pan clean and then add 1 tsp of olive oil. Add tortillas and heat 1 to 2 minutes per side over medium heat or until lightly
  5. Cut it into 8 even slices and serve with sour
  6. Sour Cream can be made by mixing lemon juice with cream. Do, not over mix or it will curdle.

October 19, 2020

Vegan & Gluten-free Coconut and Pear Tart

A lovely gluten-free vegan recipe of a Coconut Pear Tart made with a crust of mixed nuts, seeds and dates along with a heavenly filling of coconut cream & crunchy pear, to brighten up a gloomy autumn day.

 

Recipe Card 

Ingredients Quantity
For Base
Oat 30 gm
Walnut 40 gm
Pistachio 30 gm
Almond 30 gm
Pumpkin seeds 30 gm
Sunflower seeds 30 gm
Dates (pitted) 200 gm
For Filling
Canned or fresh pears in cubes 100 gm
Honey 30 gm
Vanilla ¼ tsp
Coconut puree 250 ml
Corn starch ¼ tbsp
Agar powder ½ tsp + ¼ tsp

 

Method of Preparation: 

For crust

1.Roast oat, walnut, pistachio, almonds, pumpkin seeds, sunflower seeds in the oven.

2.Place pitted dates and the above ingredients in the food processor and pulse to combine.

3.Press the mixture firmly into 18cm tart tin with a removable bottom and freeze until firm.

For filling

1.Place honey, vanilla, coconut puree, corn starch and agar powder in a saucepan and using whisk mix well.

2.Cook the mixture till it boils from the centre, off the heat add the pears and pour the mixture on to the tart base.

3.Chill the tart before to serve.

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Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

September 19, 2020

Wild Raspberry Souffle Payasam

All new take on the traditional and festive south Indian rice pudding delicacy Payasam, in the classic fine dining French Dessert form, to tantalize your taste buds.   

Recipe Card

Ingredients

Quantity
For Payasam Base

Wild Raspberry

1 cup
Rice flour

3 tbsp

Milk

¾ cup
Butter

1 tbsp

Brown sugar

2 tbsp
Cardamom sugar

1 tbsp

Salt

¼ tsp
For Souffle Meringue

Brown sugar powdered

2 tbsp
Egg white

Of 2 eggs

For Souffle Mould

Soft Butter

½ tbsp

Brown sugar

1 tbsp

 

Method of Preparation: 

For Payasam base

  • In a pan pour milk, dissolve rice flour while milk is cold.
  • Cook over low heat while mixing well without any lumps until the mixture is white and thick.
  • Add raspberry, cook till its smashed and mix well with the white mixture.
  • Finish with cardamom sugar, butter and salt.
  • Mix well and keep it aside to cool down.

For Souffle Meringue

  • Beat the egg white with the electric whisk by adding powdered brown sugar in between.
  • Check the consistency of meringue.
  • Whisk until it gets the soft peak consistency.
  • Do the meringue test by holding the bowl upside down.
  • If it is not falling off it is a good meringue.

For Souffle

  • Preheat the oven at 180 c for 10 minutes.
  • Now Line the souffle mould with butter and coat it with brown sugar.
  • In a bowl mix two tablespoons of meringue and 3 tablespoons of payasam base together to get a smooth paste.
  • Now add the paste to the remaining souffle meringue.
  • Fold it nicely using a silicon spatula.
  • Put the souffle mix into the mould till the top.
  • Run your finger around the tip of the souffle mould and wipe off the sides.
  • Bake in the oven for 10 minutes at 180 c.
  • Serve, garnish with raspberry, cardamom sugar and raspberry flower.

-

Bobby Geetha

With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.

As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.

Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.

September 17, 2020

Blackened Sea Bream with Saffron Potato & Pappardelle Vegetable

An interesting Cajun Fish preparation made with the season’s Sea Bream served with golden potatoes and pappardelle vegetables giving you a gourmet meal at home.   

Recipe Card 

Ingredients

Quantity
Sea beam fillet, skin on

2  nos

Clarified butter

2 tbsp
Baby potato

4 pcs

Saffron

Few strands
Green zucchini

1 pc

Yellow zucchini

1 pc
Parsley, chopped

1 tsp

Fish stock

300 ml
Flour

10 gm

Butter

20 gm
Salt

To taste

Micro cress

Few strands

For the Crust

 

Black peppercorn

1 tbsp
Fennel seeds

1 tbsp

Oregano dried

1 tsp
Thyme dried

1 tsp

Cayenne pepper

1 tsp
Lime zest

½ tsp

Garlic chopped

3 nos
Quinoa  black

2 tbsp

Rock salt

1 tsp

Method of Preparation:

  • Toast the peppercorn and fennel seeds on a dry pan, Remove and crush them coarsely in a mortar. Add the remaining ingredients and mix well
  • Boil Baby potatoes and cut in half, Make ribbons of vegetables with a peeler or mandoline.
  • Pat dry the fish and brush with clarified butter. Coat the fish with the crust on both sides.
  • Heat a skillet to high and place the fish fillets on it. Pour some butter on the fish and let cook on both sides.
  • Toss the vegetable pappardelle with butter and parsley and season.
  • Heat butter in a pan add saffron strands and toss the baby potato in it.
  • In the same pan make a veloute with Flour butter and fish stock.
  • Plate the fish with the rest of the prepared accompaniments and serve.

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Chef Praveen Gopinath

Praveen is a culinary professional with well over 20 years of hands-on experience in the industry, who moved up the career ladder all the way from a Commis Chef level to Head Chef. 

During his career, he has worked with several talented chefs that have helped him climb the

brigade. Holding a Diploma in Hotel Management and Catering Technology from India as well as AH & LA, United States of America, he started his career with the Metropolitan Dubai back in the year 2000.

He then moved on to the Cruise Line Industry with Oceania Cruise Lines, where he further moved up the brigade as Sous Chef and then as the Head Chef in the Hotels & Resorts.

Praveen also holds an extensive experience of over 11 years in the Airline Catering Industry with Ethihad Airways, right before joining Team ICCA as a Chef Instructor where he now imparts his knowledge and experiences from his long career to the young chefs passionate about joining the industry.

 

September 1, 2020

Are You Ready for Culinary School?

Studying the culinary arts is a dream for many people. After all, whipping up delicious dishes, desserts and drinks is surely a pleasant way to make a living. What’s more, the lessons taught to aspiring professional chefs cover more than just cooking. You’ll walk away with multiple skills that can be used not just in the kitchen, but also in real life.

While training to be a professional chef can be quite fun and rewarding, it can also be a trying experience. You’ll find that the journey will test you both physically and emotionally, so it’s best to learn ahead what you’re getting into to see if you have what it takes to pursue it.

Curious to know if you’re ready for culinary school? Here, we tackle three tell-tale signs of readiness and what you can do to prepare ahead of time.

3 Tell-tale Signs That You’re Ready

When thinking about the degree you'd like to pursue or the career path that's right for you, it helps to observe if you possess a healthy interest or the right qualities and talents for a particular field. Try to look for these three signs to determine if enrolling in culinary school is the best step for you to take:

1.) You love to experiment with food.

Most people know that a perfectly prepared meal is quite enjoyable, and some can even do a decent job of making it based on a recipe. However, a true-blue professional chef not only sees cooking as a step-by-step process, but is also passionate about putting a twist into every meal he prepares.

From coming up with unique flavours to putting extra effort into plating the dishes, you are ready to become a true chef if you find ways to experiment in the kitchen and figure out new ways to apply cooking and food preparation techniques that will enhance the entire dining experience.

2.) You handle pressure well.

As mentioned earlier, working in the kitchen as a pro can be exhausting for both mind and body. In short, it is not for people with frail bodies and weak determination and will.

To be ready for the big leagues, you must be able to handle pressure well.

Chefs need the endurance and physical stamina to spend extended hours working quickly on their feet in an environment that is often very hot.

It is also necessary to develop mental and emotional endurance in this competitive environment as expectations are high, and tensions run higher. If you fail in this aspect, you’re likely to make mistakes, run into conflicts with co-workers, and miss opportunities to display your true talents during your shift.

3.) You have a clear culinary goal.

Motivation is another key tool that chefs use to rise to the top. This means that to be ready for culinary school, you must have a strong desire to become a professional chef or own your signature restaurant. A clear culinary goal gives you inspiration and direction in your studies, not to mention help you decide on a specialisation or niche.

How to Prepare for Culinary School

After determining if you’re truly ready to spend weeks, months, or years learning how to bake desserts or training to cook restaurant-quality meals, you can spend time preparing for your journey in culinary school.

Assess Your Techniques and Skills

Testing your techniques and basic skills in the kitchen is a great way to measure your readiness for culinary school and pinpoint where you stand in terms of learning. Brush up on your knowledge of the metric system and practice visualising the steps of following a recipe.

Establishing a routine of cleanliness by always clearing your work area as you go is also important for an aspiring chef. Remember that in the kitchen, no task is too small, and keeping a clean workstation is most definitely not a tiny errand.

Review Kitchen Terms

In a culinary school kitchen, you’ll hear a lot of unfamiliar terms that your mother probably didn’t use while she cooked the comforting dishes that inspired you to become a professional chef (that is, of course, unless she is a seasoned chef herself).

Considering this, you should review your culinary vocabulary so you won’t be lost when your culinary instructor mentions specific terminologies. For example, common words like “behind,” “heard,” “fire,” and “stage” have different meanings when used in the culinary setting.

Learn to be a Good Student in the Kitchen

To succeed in culinary school, you have to become a good student in the kitchen. That means following rules and protocols and understanding why they were put in place.

You see, there are only a few dangers in the traditional classroom, whereas in the kitchen, you will be surrounded by countless hot surfaces and handling equipment such as sharp knives. The kitchen is also the place where food for other people’s consumption is prepared, so safe food handling practices must be observed. Being a good student in the kitchen is tantamount to keeping yourself and others safe at all times.

Practise listening attentively and paying close attention to what your instructor is teaching you. Know and follow all the kitchen safety protocols and continue working towards improvement, even if you get harsh feedback.

Remember that your future as an excellent chef depends on how diligent you are as a student.

Ready to Learn the Culinary Arts?

Learning the culinary arts may not be for everyone. But if you believe you have what it takes, then it makes sense to aspire to become a professional chef. We at ICCA are here to guide you through your journey in achieving your culinary goals. Send us a message to learn how you can enroll today.

 

August 31, 2020

What Does It Take to Become a Successful Baker?

For a lot of bakers, the dream to pursue the career starts at an early age. Many of them share that their first encounter with baking is by watching the women in their family baking cookies, pies, or cakes, and getting to lick the batter off the spoons and whisks.

After that, they just come to enjoy the intricate process, the delicious scents, and the sweet treats for the family to share. Eventually, they start baking on their own with the help of their family’s collected recipes and cookbooks and find tremendous satisfaction in their baked creations. This satisfaction then breeds the desire to make baking their source of livelihood.

That is just one example of the early beginnings for bakers, and it's an integral element in preparing them for a path in culinary arts. But, naturally, if you want to become a successful professional baker, you can’t just be fuelled by nostalgia. You need to possess other qualities, five of which are discussed below.

1. True love for food

A genuine love for and interest in food are always a prerequisite for anyone to build a successful career in the food industry. You have to love to eat food and make it.

It's hard to be a successful baker if food doesn't interest you as much. Therefore, a deep interest in and love for baked goods, at the very least, are the perfect foundation for pursuing baking as a career.

2. Willingness to learn

The best bakers are molded by expert instruction. So, enroll in a baking course offered by a top culinary institution. In these courses, you will learn all the baking technicalities, which you will need to make great-tasting bread, cakes, cookies, and other pastries. More importantly, you’ll find this formal foundation very useful once you start developing your own recipes as a professional one day.

Aside from formal education, an apprenticeship program is also important. The opportunity to work alongside experts will help you develop better and more techniques. Another excellent benefit from an apprenticeship program is that industry veterans are very generous in imparting valuable lessons, many of which you cannot find in textbooks.

Learning should be a never-ending process.

To become a successful baker, you need to be humble and recognize that despite your love for baking, your experiences, and all the things you know, there's always room for improvement. 

3. Patience

In the kitchen, situations will not always turn out the way you want them to. The best baked treats usually take countless trials and errors to master. 

All the failed outcomes can be quite discouraging, but patience is the best defense. If you are patient, you'll find yourself in the right head zone to keep on working toward your goals. It will be so much easier for you to outwork setbacks, as well as maintain harmonious relationships with the people working with you.

It's important to mention, as well, that patience is one of the keys to happiness in the kitchen. When you're a baker, happiness with what you do is highly beneficial for your professional wellbeing and helps ensure the people who will consume your baked creations find delight in them.

4. High standards of cleanliness

Cleanliness is a vital commitment for bakers. It's not merely a sanitation requirement imposed by the food service industry, but an absolute must. 

It's the cornerstone of order in the kitchen and in delivering the highest quality of baked products. As always taught in culinary schools, cooking is all about pre-preparation, and it involves making sure that everything is clean before preparing the ingredients and launching into baking.

5. Creativity

Following instructions in baking is definitely essential in achieving the best product quality and consistency. However, creativity is always encouraged — after all, baking is an art. Once you have a solid foundation in baking, exploring where this can take you is the next step.

As mentioned earlier, you should remember there's always room for improvement and trying something new. The dedication to creating something better and different will keep your passion for baking burning. It is integral to maintaining joy and bringing excitement to every new day in the kitchen.

With baking as your source of livelihood, you need to be innovative. This way, you'll be able to prevent your menu from becoming stale and keep your offerings relevant, especially if you think about how food trends change so rapidly.

Where to Study to Become a Baker

If you have set your heart on becoming a baker, sign up for baking courses in Dubai at the International Centre for Culinary Arts (ICCA). We are one of the top culinary institutions in the world, and we offer an extensive range of courses for aspiring bakers and chefs. 

You can choose from both our certificate and diploma programs. Visit our campus to see our special approach to grooming professionals for the food service industry.

 

August 28, 2020

Vegetables, Lesson #3 – The Mushroom Stroganoff

The word “vegetable” was first recorded in the English language in the early 15th century and was derived from the Medieval Latin word “vegetabilis”, which means 'growing, flourishing'.

Vegetables are part of our daily life with its everyday usage and eaten in a variety of ways, either raw or cooked. They play an important role in nutrition, as most vegetables are low in fat and calories but at the same time, bulky and filling. They are an important source of dietary fiber and essential vitamins like vitamin A, K, C, E and B6, minerals, trace elements and are also an important source of anti-oxidants.

Vegetables when included in the diet, have been found to remarkably reduce the incidence of cancer, stroke, cardiovascular disease and other chronic ailments. Research has shown that, compared with individuals who eat less than three servings of fruits and vegetables each day, than those who eat more than five servings, have an approximately twenty percent higher risk of developing coronary heart disease or stroke.

To learn more about the popular types of vegetables, you can go through the introductory lesson - Vegetables... Eating Healthy can be Delicious!

Vegetable Recipe of the Day -  The Mushroom Stroganoff

The Mushroom Stroganoff

About Mushroom Stroganoff

This is a recipe of Russian roots that originally featured beef but this vegetarian version of stroganoff is a worthy recipe to try.

A Russian diplomat, Count Stroganoff in the 19th century, who was notoriously known for his dinner parties, frequently served this beef dish that in time came to be known as Beef Stroganoff, thus making Count Stroganoff famous. He has since been credited with its creation and also for the initial popularity of this culinary delight.

This interesting recipe replaces beef with fresh Portobello mushroom, which has a pleasant density like meat, thus making them an excellent vegetarian substitute.

This Dish

The chunky and meaty mushrooms are balanced well with rich creamy sauce and served best with steamed rice.

Fresh chopped parsley adds a burst of flavor and a pop of color to the dish.

Recipe Card (to serve 4 pax)

Ingredients Quantity
Butter 4 tsp
Onion (finely chopped) 1 piece
Paprika 1 tbsp
Garlic cloves (crushed) 2 pieces
Button mushrooms (chopped) 1 cup
Chestnut mushrooms (chopped) 1/2 cup
Portobello mushrooms (sliced) 1 cup
Porcini mushrooms (sliced) 1/2 cup
Vegetable stock 1 cup
Worcestershire sauce 1 tbsp
Cooking cream 3 tbsp
To Garnish
Parsley (roughly chopped) ¼ cup
To Serve
Cooked white rice 2 cups

 

Method of Cooking

1. Heat the butter in a large sauté pan and soften the onion for about 5 minutes.

2. Add the garlic and paprika and cook for 1 min. Add mushrooms and cook on high heat, stirring often, for about 5 minutes.

3. Pour in the stock and Worcestershire sauce. Bring to a boil, simmer for 5 minutes until the sauce thickens.

4. Turn off the heat and stir through the cooking cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

5. Serve with a bowl of rice and garnish with the remaining chopped parsley.

July 27, 2020

The New Wave of Veganism

Veganism, a philosophical lifestyle choice than just a diet is here to stay. It is a thoughtful way of life where the consumption of anything that is of animal origin is avoided by choice. 

When we say veganism as a lifestyle it is not just about the diet; a vegan is not supposed to use any animal-based products even for clothing or any other purpose. People opt for veganism because of ethical reasons involving animal rights, environmental factors, or health benefits. 

When it comes to the subject of animal rights, the prevention of animal exploitation is the key factor for vegans to choose veganism. Having an emotional attachment with animals also adds to this, but mostly they believe in the right to life and freedom for every sentient creature. As far as animal rights are concerned avoiding animal products in any way is the only solution to animal cruelty.  

The adverse effect due to the consumption of animal products is not only limited to animal exploitation, but it affects the environment as well.  The commercial production of animal products causes an adverse impact on the environment because of the farm to fork processes. The acres of land required growing the amount of crop feed for meat and dairy production adds to serious environmental issues such as deforestation and species extinction. On the other hand, for a vegan diet, the quantity of crops and water required is considerably less, making it an easy and effective way to reduce the harmful impact on the environment. 

Apart from the above-said reasons, nowadays, more people are turning to veganism for health benefits also. This plant-based diet is packed with all the essential vitamins, minerals, iron, protein, and calcium helping you to have flawless younger-looking skin and boosted energy levels.  

The vegan diet is usually low in saturated fat, high in fibre and rich in antioxidants which help you fight against the modern-day health issues such as diabetes, heart disease cancer, and obesity.

Going vegan is easier than ever before with its increased popularity which is making it quite mainstream now.  It is not a difficult routine to follow even if you want to eat out once in a while as you will easily find vegan items on most of the menus. 

 

July 23, 2020

Salad Party – Cooling off the Heat

Summer brings some refreshing thoughts of lemonades, citrus fruits, ice popsicles, and colourful salads. It is this time of the year when we gear ourselves up to try and shed all the extra calories we had during the winter holidays which was followed by the lockdown during which we all turned towards food for comfort and coped with the stress with our endless rounds of snacking and indisciplined food habits. Now that it is bright, sunny, and open, it's time to take things into our hands and restart the summer on a healthy note with a refreshingly light & tasty salad party. 

As assumed, salad parties are not about healthy and boring food on the counter. It is more of a casual and open-air party that you can set up for your friends and family by the poolside or in your backyard garden on a weekend to enjoy the warm weather with them. Since the party is held in an open-air environment, there will be more physical activities like sports and games involved in making the party more fun.

Throwing a salad party is not only healthy for the guests but time effective for the host also. You don't have to cook much for a salad party, all you have to do is to cut some veggies and fruits, thus making it an excellent platform for you to showcase your knife skills too. 

Serving salad from starter to dessert gives you a variety of effortless options. You can make bite-size starters with raw veggies along with feta or goat cheese, grilled meat pieces, mushrooms, olives, etc. the options are plenty to serve the starters with some bread and dips.

To serve some drinks, you have lemonade, fresh juices, or impress the guests with your own fruit punches.

For the main course, you can choose wholemeal salads like Shrimp Ceasar Salad, Thai Beef Salad, or a Modern Tabbouleh, that provides itself as a complete meal.

When it comes to desserts at a salad party, fruits and nuts come to the rescue. Play with different fruit combinations with your choice of nuts, drizzle some honey or even melted dark chocolate and satisfy your sweet tooth on a healthy note.

As far as kids are concerned, be easy on them and serve them some ice creams, sorbet, custard, or even some whipped cream along with the fruits and nuts, and they would be more than happy to have them. 

When you decide to throw a salad party, remember it is a win-win situation for everyone. It's healthy, relaxing, fun-filled, and satisfying for both the guest and the host.

Let's get a whole new healthy party season started!  

 

July 19, 2020

Learning to Cook!

Cooking is an art that needs both your mind and the soul to be working in perfect harmony. It is one of those few crafts where you use all of your five senses together to get the desired outcome. I am sure none of us would have thought of cooking at such a sophisticated level. Brings us to the question- is cooking all that entirely complex as it sounds? Well, technically speaking yes it is, but again it's not rocket science. Anyone with an aptitude to learn or with an interest in culinary arts can cook. It is also that simple as it is complicated.

If you have that passion and enthusiasm, naturally you will take an initiative to do some trial & errors in your kitchen to learn things. Later, if the activity grips you, you can then master the art by doing a Professional Program in a culinary school as well.


Having said that, it is important to mention that there are some of us who only prefer to cook when there is a necessity which makes you one of those infrequent home cooks. Times, when you don't want to eat out every day or some occasional fancy cooking for your friends and family. For such intermittent yet impressive cooking needs as mentioned above, you don't have to have in-depth knowledge or skill in culinary arts. You can always approach a culinary school like ICCA Dubai that provides courses for beginners and amateurs in various cuisines, at the state of the art facilities.


Gastronomic needs could be different for everyone. It varies from person to person and going to a culinary school to learn, doesn't always have to do with making a career in it. It could be done for just improving your knowledge, to pursue as a hobby or just to have some quality time spent with your family and friends.
Food as they say is essential to life. Therefore why not make it good.

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