— Recreational classes will be available to study wine, mixology, and plant-based culinary arts

The Institute of Culinary Education (ICE) today announced new programming at its Los Angeles campus. For the first time, the Pasadena-based location will offer classes available to the public. This series of classes is modeled after the school’s New York campus recreational cooking program, which is one of the largest and most robust recreational cooking, baking, and beverage programs in the world.

“I am thrilled that ICE will now offer classes to Angelinos looking to learn more about wine, mixology, and plant-based cooking,” said Lachlan Sands, ICE Los Angeles campus president. “Los Angeles is one of the most robust food cities in the world and our population will certainly benefit from the expert knowledge of our instructors. They’re the same educators who teach our career students, using the same facilities and ingredients used in our diploma and degree programs.”

Starting on April 19, the school will host a series of wine and mixology courses across a range of topics. As the program launches, the first series of classes will offer topics such as:

  • “Shaken & Refreshing” Spring Cocktail Series
  • Daytime Delights Brunch Cocktails
  • The Ultimate Botanical Gin and Tonic Experience
  • Tiki Classic Summer Sippers
  • Farmer’s Market Summer Series
  • Mixology Essentials
  • Wine Essentials Series
  • Wines of Bordeaux Series
  • Wines of Burgundy Series

Programming will be ongoing, offering training in all areas of wine and mixology as both one-time classes, as well as series. Subjects will cover explorations of wine regions around the world, deep dives into wine varietals, classic and contemporary cocktail skills, seasonal spirits and recipes, and close looks into various liquor styles.

Additionally, on April 9, ICE will launch the first-ever “personal enrichment” version of its popular Plant-Based Culinary Arts program. This multi-course series is 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.

Split into two sessions Introduction to Plant-Based Cooking and Advanced Plant-Based Cooking, the classes focus on the health-supportive qualities of ingredients and cooking techniques. Students are taught foundational skills and knowledge about the art and practice of plant-based cooking through hands-on training. The program focuses on standard culinary arts techniques like knife skills, mise en place, and the basics of all cooking techniques in addition to how to prepare vegetables, sea vegetables, plant-based protein sources and how to prepare them from scratch, as well as fundamentals of baking and meeting special dietary standards. The program also explores evidence-based dietary patterns for long-term health, as well as special diets (paleo, keto, Ayurveda, macrobiotics, and more). Expert 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.”

Learn more about ICE Los Angeles’ beverage and avocational plant-based programs at

About the Institute of Culinary Education
The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six- to 16-month in-person and online career training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, in addition to professional development in Techniques of Artisan Bread Baking, The Art of Cake Decorating and Intensive Sommelier Training — with more than 18,000 alumni, many of whom are leaders in the industry.

ICE also offers continuing education for culinary professionals, hosts more than 300 special events each year, and is home to one of the world’s largest recreational cooking, baking, and beverage programs. ICE’s 74,000-square-foot, cutting-edge campus in New York City and its 38,000-square-foot Los Angeles campus were designed for inspiration, creativity, and community. Visit us at or join us on Instagram, Facebook, TikTok, Twitter, and YouTube at @iceculinary to find your culinary voice™.


SOURCE: The Institute of Culinary Education

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Betty Tűndik
Betty Tűndik
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my expe