Strawberry Espresso
Strawberry adds a delicious touch to espresso. Use strawberry purée to add more authenticity tot he flavors. Espresso x 2 shot Strawberry sauce x…
ICCA Chefs
Pate and Terrines, the forgotten treasures
The Greeks made them, the Romans made them but the French mastered pates and terrines which are a big part of cuisines and…
Yogurt & Lemon, Honey Pots by Chef Marco Morana
This little pot of yogurt comes with a delicious topping of creamy granola and honey, a great recipe by Chef Marco Morana for Food…
Ramadan Series: Appetizers by Chef Aziz Rajab
Appetizers are dishes that we serve prior to the main course to whet our appetites and also to set the right tone for the…
Tuesday’s with Marco: Ensalada Valenciana
Ensalada is a Spanish term for salad, and is considered a staple food for their everyday meal. It’s a typical salad of the Valencia…
Gambas Gabardina by Chef Marco Morana
Gambas Garbadina INGREDIENTS serves2/3 About 14-18 large fresh shrimp peeled (except for tail) 1/2 cup flour 1 egg white 1 ts sweet paprika 1…
Celebrating Women’s Health Week
“Being a healthy woman is not about getting on a scale or measuring your waistline. We need to start focusing on what matters…
Food in a Basket
Late spring and the beginning of summer, spells a new dawn for the picnic enthusiasts. Dust the cobwebs from your baskets and shake…
In Conversation with Our Fit Chef – Lorraine L.T Chivandire
What do you get when you bring together a chef who is as serious about fitness as she is about food? Pure dynamism…
Taste of Dubai 2017- Preview
Taste of Dubai, City’s most celebrated event for food, drink, and music, returns for the 10th successive year loaded with much more fun…
HRH Prince Khaled-Al Faisal, King Abdullah Economic City, KSA signs MOU with MISK Foundation for establishment of the Kingdom’s First Culinary Arts Academy in collaboration with ICCA Dubai
DUBAI, FEBRUARY, 2017: International Center for Culinary Arts (ICCA Dubai) is all set to extend its horizons beyond UAE to mark new beginnings with…
Guest Blogger: Chef for Hire by Vanessa Bayma
“Oh you’re a Chef! Where do you work?” This question is usually the first I get upon meeting foodies. I always get a little…
Celebrate Granola Bar… it’s more than just a candy
Compressed into a snack bar that gets us the oomph to keep going, the healthy granola bar ought to be honoured! A saviour for…
Food Trends for 2017
Move over kale, obsessively-decorated smoothie bowls and the calorie-laden monster-shakes. The global food trends for 2017 is going to be everything 2016 was not!…
Feed Your Soul and Body
What comes to your mind when you hear healthy food? Typically, for most of us healthy means greens, lean proteins, sugar & dairy free,…
Dessert Thursday: Malva pudding
Follow this traditional malva pudding recipe to make one of South Africa’s favourite desserts. Serve with custard, fresh cream or ice cream. For PuddingIngredients Quantity Castor…
Culinary Trends for 2017
Industrial predictions have been rolling in for 2017, and culinary industry is also on the raise to predict the upcoming trends for this year….
Sip Soups for a Comforting Winter
Winter has certainly arrived in all its eloquence! When the evening is cold or your body decides to slow down on its routine, then…
Celebrating Christmas with Our Own Chefs
Christmas is a season of fun, laughter and celebrations. Itis that time of the year, when everyone gets busy planning and preparing feasty…
My Culinary Journey – Carlo Sobingsobing
Although he is a qualified engineer, with a successful career as a service engineer with the Toyota plant back in the Philippines, Chef Carlo…
Festive Drinks
Winter and holiday months are all about mugs full of sinfully delicious hot chocolate and mocha delights to keep you warm and happy…
A Phenomenal 4 Days Spent At Formula1
Live life on the fast track! That is exactly what our students of the professional chef course did in the 4 days spent…
Know Your Herbs
Fresh herbs are readily available in every good supermarket, so as a foodie, cook or chef you should get to know your herbs as well as learn how to cook with them.
Our Chefs Get Nostalgic Remembering Their Favourite Winter Comfort Foods
Winter is here! It’s that time of the year when the wind’s whipping and the sky is grey. Not many would find that…
International Competition – Chaîne des Rôtisseurs
This year’s young chef competition was held in Manchester, UK, a city in which the first computer was developed and the atom discovered….
The After Taste – Abu Dhabi Chapter
As the festival of good food, drinks and music entertained the capital with a fun & flavourful weekend, ICCA had some serious yet…
Taste of Abu Dhabi
Taste of Abu Dhabi is a food, drink and music festival, food being the main attraction. A gathering of people from all corners…
Baking The Bread
Bread has always intrigued me. From the very basic five minutes fix of flat bread (called roti or chapatti) made of flour and…
Dessert Thursday: Basboussa
Basboussa is a semolina cake popular in the Middle East and originated in Palestine. This cake is soaked in syrup made with sugar and…
Pumpkin Risotto
Ingredients Serves 2 2 tbsp. olive oil 1 tbsp. medium onion (finely chopped) 100 g pumpkin (diced) 200 g Arborio rice 50 ml…
Age is Just a Number Proves Yasmin Yusuf
“Anyone who stops learning is old, whether at twenty or eighty. Anyone who keeps learning stays young. The greatest thing in life is…
The Mother Sauces of French Cuisine
A sauce is something that adds moisture, flavour and a visual appeal to the dish. It helps bind the ingredients together and also…
SEABREAM “AL CARTOCCIO” WITH POTATO, OLIVES AND CHERRY TOMATOES
Ingredients 450g sea bream, cleaned and scales off 200g potato, skin on and thinly sliced 60g cherry tomato cut in half 25g…
Tomato Tale
Tomato which is now an integral culinary ingredient is consumed in a variety of ways, eaten raw or cooked, used in salads and…
Too Many Cooks – Make A Great Team!
Team: more recognisable as a word is also an acronym for ‘Together We Achieve More’. Team-building or better still Team-bonding has become a…
A Waffle Or A Pancake
Joining the ranks of famous rivalries, the battle between waffles and pancakes has been a tightly-contested one. Floppy, soft and spongy, team pancakes…
Creativity as a Chef
“Cooking is a creation. As a creation, it is a personalized view of the way we like to express our feelings. It is…
Tuesdays with Marco: Grapelicious Acqua
Serves 2 Ingredients 300 g chopped broccoli florets 180 g seedless green grapes 1 small cucumber, roughly chopped 115 ml water Acqua Panna or…
World Flavours of Eid Ul Adha
Eid-Ul-Adha, the festival of sacrifice, venerating the completion of the Hajj is around the corner. It is a joyous occasion; a time to…
Cereal of the month, Buckwheat
As a patisserie chef, I keep trying different recipes for cakes and desserts that I can incorporate as a new learning for my…
A visit to the Deira Fish Market
Most of the earth’s surface is covered by the oceans and the seas. A fisherman’s job is to pick out the best out…
The passion to Train
To impart knowledge on a continual basis is quite a challenge, especially for one to take up but it comes from an innate…
Cook Up a Career
Most of us cook to satisfy our hunger while for some the gastronomic wonders of the food travel all the way from the…
EATING FOR A BETTER WORLD
We have all heard the word ‘sustainability’ and in our industry, it gets used like “caramelized”, “de-constructed”, “organic” or “healthy” without actually any…
THE LITTLE KITCHEN SECRETS
As Chefs it is our job to know everything there is to know about food. Today we are talking about meat. Before we…
A Celebrity in the Making
Nothing screams as loud as your Personality! Whether it impresses or fails to make an impact, your Personality is the trademark of a…
Roasted Chicken Breast with Balsamic, Honey & Mustard
Roasted Chicken Breast with Balsamic, Honey & Mustard Serves 4 12 Jersey royals potatoes, quartered 2 cups cherry tomatoes 2 tablespoons olive oil Maldon…
Sustainability
Many years ago whilst coming through the ranks of a cook, the word sustainability was not a word that really meant anything to…
THE TWO Qs OF HEALTHY EATING
In this day and age, where on one hand we are surrounded by fast foods, aerated drinks, sugar-free chewing gum and on the…
The “Better Offer” Syndrome of a Culinary Career
Do your job and demand your compensation; but in that order. -Cary Grant I often come across enthusiastic graduates applying for a new…
Food Wastage & Recycling
“Cooking is one of the simplest and most gratifying of the arts, but to cook well one must love and respect food” –Craig Claiborne….
Strawberry Smoothie
After the holidays, start with some protein shake to give you an extra boost in the morning! Strawberry Smoothie by Chef Marco Morana Ingredients…
Ramadan Series: Umm Ali
The National dish of Egypt, Umm Ali also called Om Ali- translated as Ali’s Mother. This scrumptious dessert is a Middle Eastern version of…
Roasted Leg of Lamb
An English dinner all-time-favorite, served traditionally with mint sauce and roasting juices, could be stuffed and trussed or trussed after marinating. Could…
Maiden Rewards
ICCA Dubai Shaikha Almemeri wins the Bronze & “Best Hygienic Chef” at the East Coast Competitions, UAE. “Although I finished everything before the…
Becoming a Professional Chef
“Cooking is like Love. It should be entered into with abandon or not at all.” Harriet Van Horne Passion, Patience, Persistence, Perseverance, Perfection…
PME Knightsbridge London
From machining engineers to Educators recognised around the world for innovation, quality and dedication to education in Sugarcraft, with over 50 years…
Eat breakfast like a king..
An extremely well known phrase, a very true one as well. The benefits of eating breakfast are that it gives our body &…
Enlightening about the Indian Cuisine
“Indians do not really eat hot, hot foods. People have that wrong impression. They eat food flavored with spices, but then the spices are not…
Kitchen Essentials
I recall moving into my first apartment many years ago and wondering what I would need in the soft furnishings side. How would…
Cannelloni Filled With Chicken – Tuesdays with Marco
This is the very first cannelloni i ever made, whilst working in the Amalfi coast in an extremely well known Michelin star restaurant….
Introduction on Smoking Food
Cooking with Love, provide food for the Soul… I will never forget the smell of the lovely smoked meat when I would go to…
The Sugar Spring Fair
Spring is upon us and mother earth simply waits to burst into her full bloom. We at the ICCA Sugarcraft Studio humbly attempt…
The Mentor
Here at the International Centre for Culinary Arts – ICCA Dubai, we chef instructors are not just teachers, but are actually life coaches…
Mini Beetroot Macaroon with Scallops and Cauliflower Sauce
The mini beetroot macaroons adds texture, which is one of the key elements when assembling dishes to stimulate all the sense in order to…
British Asparagus & Panko Parmesan Crust
Spring is the beginning of wonderful produce in the UK. Mother nature has woken up from her long winter sleep. One of the…
A Great Culinary Start …
ICCA Dubai Sana Quidwai Wins Silver at Salon Culinaire “It was out of the blue when I was announced as one of the…
WHO WANTS TO BE A CHEF?
One of the many questions I am asked is “what does it take to become a chef”. In an industry that was male…
ICCA Dubai Powering the Taste, Dubai
International Center for Culinary Arts (ICCA) Dubai, is an Official Partner of Taste of Dubai and has geared up into its fullest spirits…