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Your Space, Our World...

Here are the latest contributions from you, our culinary community. This is your space to showcase your best for the world to see, in what you love doing most, Cook!

Barbara Alexander
Chef Barbara Alexander's dynamic presence and extensive culinary journey from executive kitchens to esteemed educational roles have made her a prominent figure in the culinary world. In an exclusive interview at The California Dreamin’ Edition Culinary Program hosted by the United States of America and the International Centre for Culinary Arts, she shares insights into her illustrious career spanning over 30 years.
Harald Oberender
From spearheading operations at the Dubai World Trade Centre to advocating sustainability to mentoring the next generation of young chefs, the multi-award-winning veteran Chef Harald Oberender's influence resonates throughout the culinary world.
Reif Othman
In the vibrant culinary scene of Dubai, Chef Reif Othman stands as a beacon of excellence, elevating the dining experience to an art form at REIF Japanese Kushiyaki. Currently holding the 11th spot on the Middle East and North Africa World's 50 Best list, Chef Reif's gastronomic journey is a testament to passion, dedication, and unexpected beginnings.
ICCA Students Delve into the World of Eggs at US Poultry and Egg Export Council’s Seminar
In an illuminating evening hosted by the USA Poultry & Egg Export Council, ICCA students embarked on a gastronomic journey beyond the basics of eggs. Dr. Shelly McKee, the VP of Food Safety and Quality Assurance at Deb El Food Products, New Hampton, USA, took center stage, unravelling the mysteries concealed beyond the shells, egg whites, and yolks. The seminar was held at St Regis, Dubai, where team ICCA eagerly immersed themselves in the world of eggs.
Italy brought alive by ICCA Dubai, Master Pizzaiolo Angelo and the Pizza Group
In collaboration with the esteemed Scuola Nazionale di Pizza, Italy, ICCA's Artisanal Pizza Program is meticulously crafted for those serious about mastering the art of real pizza. From the basics to intricate techniques, participants embark on a culinary journey that transcends borders. The courses, specially designed for both enthusiasts and aspiring professionals, promise to equip learners with the knowledge, skills, and confidence needed to create an array of traditional handmade pizzas, each reminiscent of different regions in Italy.
Marco Pierre White's Personal Touch for ICCA Aspirants at Taste of Abu Dhabi