We recently got take a look at some classes at the Institute of Culinary Education, which are offered to enthusiasts and aspiring professionals alike. Here's a look into two of the classes: a recreational one on Moroccan cooking, and a peak at the professional students in the Career Culinary Arts Class who were cooking up a lesson on classic Asian food.
What can you expect if you enroll for a non-professional class? Students are typically grouped into teams to work together on dishes, all in what becomes a multi-course mega-feast for everyone to share. As it turns out, Moroccan food is far more approachable than it seems, but just as delicious as you'd expect. Take a peek in the slideshow.