Gallery: Behind the Scenes: Cooking Classes at the Institute of Culinary Education

Essentials of Moroccan
Essentials of Moroccan

Moroccan food is generally considered to be pretty exotic, and your average home cook probably wouldn't dare attempt anything resembling it. This recreational class was not only a great primer on traditional Moroccan dishes, but also left us pleasantly surprised at just how easy authentic Morroccan dishes can be to make, even (yes, even) in your tiny Manhattan apartment.

Kefta
Kefta

Much like a Moroccan meatball, kefta is made by seasoning ground meat with onions and plenty of aromatic herbs and spices.

Essentials of Moroccan
Essentials of Moroccan

Stews, sauces, spices, and rich, beautiful colors are truly essential to Moroccan cuisine.

Roasted red peper
Roasted red peper

Slicing the freshly roasted red pepper that had been charring on an open flame.

The delicious agenda
The delicious agenda

Chef Daniel Stone goes over the menu and team assignments. He brought back many of the recipes himself from his time spent in Morocco.

No time to waste
No time to waste

The teams get to work!

Squab B'stilla
Squab B'stilla

Students pick the meat off of the squab to be used in the b'stilla: a sweet and savory meat pie in crackly phyllo dough crust.

Squab B'stilla
Squab B'stilla

Phyllo dough can be an intimidating creature, but as long as you follow the cardinal rule and keep it the unused portion covered with a damp cloth, the rest is a piece of cake.

Squab B'stilla
Squab B'stilla

A pan is lined with sheets of phyllo that have been individually buttered.

Squab B'stilla
Squab B'stilla

Which is then filled with the richly seasoned squab mixture (yes, squab is essentially a pigeon and yes it is actually delicious).

Squab B'stilla
Squab B'stilla

Just when the whole thing starts to look like a mess, a simple flip of the pan reveals a beautiful b'stilla ready for the oven.

Squab B'stilla
Squab B'stilla

After a brief transformation in the oven, a dusting of powdered sugar completes this traditional Moroccan dish.

Squab B'stilla
Squab B'stilla

It may not look as pretty once you break into it, but it tastes just as good!

Chicken Tagine
Chicken Tagine

The rest of the dinner is also coming together. This tangine—a rich morrocan meat stew— is made with chicken, olives, and plenty of spices.

Vegetable Coucous
Vegetable Coucous

A colorful medley of stewed vegetables turns ordinary couscous into a hearty Moroccan dish.

Getting ready to eat!
Getting ready to eat!

After all that hard cooking, the students have more than earned the Moroccan feast that's about to begin.

Potluck style
Potluck style

Like the best potluck ever, everyone lines up to get a taste of their hard work.

Let the feasting begin!
Let the feasting begin!

No one went home hungry after this class!

Career Culinary Arts Class: Lesson 70, Asian Food
Career Culinary Arts Class: Lesson 70, Asian Food

We also dropped in on a class from the professional program, just in time to see them putting the finishing touches on the dishes from their lesson in Asian cuisine.

Career Culinary Arts Class: Lesson 70, Asian Food
Career Culinary Arts Class: Lesson 70, Asian Food

An array of dumplings, egg rolls, and more made up the day's lesson.

Career Culinary Arts Class: Lesson 70, Asian Food
Career Culinary Arts Class: Lesson 70, Asian Food

The instructor counted down the final seconds as the students raced to get their dishes plated. Moo shu chicken and other American-Chinese classics were on the menu.

Career Culinary Arts Class: Lesson 70, Asian Food
Career Culinary Arts Class: Lesson 70, Asian Food

With the final intense minutes of cooking behind them, the students stand back to admire their work.

Career Culinary Arts Class: Lesson 70, Asian Food
Career Culinary Arts Class: Lesson 70, Asian Food

Everyone digs in!