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Essentials of Moroccan Cooking

at The Institute of Culinary Education - Financial District

(940)
Course Details
Price:
$125
Start Date:

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Location:
Financial District, Manhattan
Brookfield Place, 225 Liberty St, 3rd Floor
At West St
New York, New York 10281
(Map)
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Description
Class Level: Beginner
Age Requirements: 18 and older
Average Class Size: 12
Teacher: Staff Instructor

Flexible Reschedule Policy: This provider has flexible, free rescheduling for any-in person workshop. Please see the cancellation policy for more details

What you'll learn in this culinary (meals) class:

The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. 

In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: 
  • Grilled kefta (lamb) kebabs
  • Chicken tagine with preserved lemons and olives
  • Sweet spiced couscous
  • Carrot salad with lemon-herb dressing
  • Harissa
  • Meskouta (Moroccan orange yogurt cake)
All served with mint tea.

Note:
We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.

School Notes:
Please note that a valid ID is required for entry into ICE's building.

Upon arrival to 225 Liberty Street, proceed to the security desk on the 2nd floor located next to Hudson Eats to check in.

If this is your first time visiting ICE, you may want to leave yourself 30 minutes to find your way to our lobby at 225 Liberty Street.

We will begin checking guests in 15 minutes before the class start time.Please note that classes will enjoy the menu at the end of class. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class.Additionally, for those enrolled in a pastry or knife skills class, a meal is not planned so we recommend bringing a snack.Class menus subject to change.

Still have questions? Ask the community.

Refund Policy

Note: This provider has a temporary cancellation policy for COVID-19 related cancellations which is as follows: 

Students canceling due to concerns about the Coronavirus situation, a full store credit may be issued so that they can rebook a class in the future.

---- 

Original cancellation policy (non-COVID-19):

Two weeks withdrawal notice is required for a refund; but please note a transaction fee will be deducted from the refund for each and every class seat registration that is canceled by the registrant/student based on the following scale: 

  • classes up to $125 will incur a $20 fee
  • classes in the $126-$350 range will have a $30 fee
  • classes valued over $351 will incur a $50 fee. 

When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the corresponding transaction fee will be deducted. Rescheduling a class entails a cancellation and, therefore, a transaction fee will still be charged to customers. 

There are no refunds or school credit issued when fewer than 48 hours notice from the class start date is given. In case of class cancellation, all students will be notified and a full refund will be given.

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Reviews of Classes at The Institute of Culinary Education (940)

(940 Reviews)
Essentials of Moroccan Cooking
Reviewed by Anonymous on 11/23/2015
We had a great time in the class, but we were a bit bummed we only got to focus on one dish with such a large class. Because our class was big, we spent more than an hour prepping ingredients alone to feed everyone. Instructors were great, but definitely busy fielding everyone's questions. I would suggest smaller class size and a reduced menu so everyone can give it a try.
Essentials of Moroccan Cooking
Reviewed by Raymond J. on 10/29/2014
I had read the book "Cumin, Camels and Caravans," which is about the early spice trade in the Middle East. So I was led to finding a course about cooking with those spices. This course was great. Scott, our chef was knowledgeable, informative and great with the hands-on time of the course. The 12 participants each cooked a different Moroccan recipe, which were shared with the class in a gigantic buffet. The food was awesome. When I got my taxi back to my hotel, it was driven by a Moroccan driver. I shared what we cooked and he confirmed that they were very traditional recipes. Not sure how ICE arranged that! :)) Ray Johnson
Essentials of Moroccan Cooking
Reviewed by Myriem S. on 11/20/2016
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School: The Institute of Culinary Education

The Institute of Culinary Education

The Institute of Culinary Education runs America’s largest program of “hands-on” cooking, baking and wine education classes.

Courses are offered day and night and 355 days a year. ICE is located at Brookfield Place, 225 Liberty Street, on the 3rd Floor in lower Manhattan. The typical class runs...

Read more about The Institute of Culinary Education

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