Watch ICCA Dubai Professional Cooking Masterclass

In this episode Chef Vrushali Jadhav demonstrates how to make a Pistachio Gateaux from the ICCA's Professional Diploma in Patisserie. This recipes is one of their intermediate recipes, making this masterclass packed with important lessons, including how to make an egg white based sponge as well as piping, icing and decorating techniques.

In this episode with Chef Vrushali Jadhav you will learn how to make a banana loaf cake. This banana loaf cake is the perfect solution to those bananas at the bottom of the fruit bowl, and is a simple way to spice up a regular banana bread recipe. Follow Chef Vrushali's step by step instructions for the best result.

In this episode you will learn how to make almond cookies with Chef Vrushali Jadhav. These almond cookies are the perfect treat for an afternoon tea - and with Chef Vrushali's professional instruction you can get them perfect every time.

In this episode you will learn how to make eclairs- one of the top recipes from the ICCA's Professional Diploma in Patisserie. Allow Chef Maia Tsaknova to demonstrate how to make the choux pastry, the filling of creme diplomat, and finally the ganache to top off the eclairs. This recipe is an excellent challenge and a great introduction to classical French patisserie.

In this episode you will learn from talented Chef Maia Tsakanova how to make a fruit tartlet. This masterclass will show you the entire process, from making the short crust pastry, to the creme patisserie and finally decorating the tart and getting creative with colours.

In this episode Chef Edward Clegg will teach you how to make Spaghetti Alle Vongole, another dish from their Professional Diploma in Cookery. Spaghetti Alle Vongole is a quick dish to make, but this recipe involves lots of valuable tricks from Chef Edward that you can apply to many other dishes.

In this episode ICCA Dubai's masterclass, Chef Edward Clegg will show you the process of preparing a quail spatchcock with a berry glaze. Including the techniques of spatchcocking the bird, readying it for presentation and making the glaze, this masterclass will cover many important cooking lessons.

In this episode Chef Edward Clegg demonstrates how to make his a restaurant-grade fish a la Meuni

In this episode, Chef Edward Clegg demonstrates how to make a roulade of beef, complimented perfectly with parsley and potato. You will learn how to prepare the meat from start to finish, how to prepare your sides to ensure simultaneous completion, as well as how to plate the dish for maximum effect.

In this episode with Chef Edward Clegg you will learn how to make one of the most popular recipes from their Professional Diploma in Cookery - grilled lamb chops with a rosemary and balsamic. You will learn how to ready and piece all elements of the dish together and ensure they are all up to professional standard to serve. This is an intermediate dish that is a welcome addition to any kitchen.