ICCA Dubai

Day 13 of Our Summer Vacation Culinary Program 👨‍🍳✨

Guided by Chef Shefali, our young chefs got hands-on with two comforting classics — Chilli Con Carne and Beef Stroganoff.

From preparing ingredients and building flavour to understanding sauce consistency, seasoning, and presentation, the session gave students another chance to practise key kitchen techniques while having fun along the way.

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What Is a Cartouche and Why Do Chefs Use It? 👨‍🍳✨

Chef Shefali explains that a cartouche is more than just a piece of baking paper—it is a useful cooking technique when used correctly.

Placed directly over the food, it can act like a fitted lid when your pan does not have one, while keeping close contact with the ingredients to help prevent a skin or film from forming on the surface. And by cutting a small hole in the centre, you can also allow gentle evaporation while still controlling moisture during cooking.

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Chicken Rendang Made Simple with Chef Sameer 🇲🇾✨

In his latest ICCA Live session, Chef Sameer prepared a flavour-packed Chicken Rendang Feast, showing how the right techniques can make an impressive dish feel surprisingly approachable.

From building the rendang to bringing all the elements of the feast together, it was a great example of how bold global flavours can be recreated step by step.

To learn more techniques and discover dishes from around the world, tune in to ICCA Live every Monday to Friday at 1:30 PM GST.

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Level 3 Culinary Challenge: Alice in Wonderland, Reimagined Through Food 🎩✨

Our Level 3 students took on a unique challenge: create a complete 9-course vegetarian menu built around one immersive theme.

They chose Alice in Wonderland, turning each course into a different chapter of the story. From the opening bite to the final petit four, every dish was designed to connect back to the world of the film through flavour, presentation, creativity, and storytelling.

The challenge pushed students to think beyond individual dishes and create a complete dining journey—while keeping every course entirely vegetarian.

A true test of creativity, menu planning, technique, and the ability to tell a story through food.

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Week 4 at the Sheikh Zayed Summer Festival was all about little chefs, big flavours, and plenty of fun!

ICCA Abu Dhabi brought the joy of cooking to the summer camp, where children got hands-on with exciting recipes, explored new flavours, and learned valuable culinary skills under the guidance of our expert chef instructors.

From learning the basics to creating delicious food themselves, it was a fun-filled culinary experience where learning happened through doing.

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