Food culture innovation requires an understanding of the culture built upon our interaction with food, after all! What's the spiciest pepper you've had the pleasure of trying, chefs?

We strongly believe that the professional growth of a cook is deeply entwined with their understanding of how ingredients are cultivated, which is why we consider our garden to be such a crucial part of all our programs and the campus.

We strive to build a strong community among our students and are proud to see their abilities improve with each passing day. Happy Valentine’s Day, Sharks! Stay safe out there. #ValentinesDay

Throwback to one of our cooking competitions among our students that took place in December where our students developed menus around specific ingredients to compete against one another.

Give these a try if you’re looking to try Caribbean flavors and mix things up, wear nearing peak season after all!

Florida saw the introduction of these wonderful fruits back in the 19th century. They fruits high in pectin, making them perfect for jams or pastes and work brilliantly on grilled shrimp!

Guava’s origins can be traced as far back as 2500 BC. Thought to come from an area that extends partly through northern South America, Central America, Mexico and the Caribbean.

Remember, a dish is only as good as the weakest element, so make sure your sauces are concentrated enough to carry themselves alongside the other elements on the plate!

What’s your favorite moment when eating a dish? For us it definitely has to be the moment when you’re given the gravy jug and you’re able to pour that liquid gold onto the dish you’re about to eat!

Through trial and error you learn what works and what doesn’t, and over time, your dish begins to take shape and naturally elevates itself to newer heights, making amazing food you never imagined could be possible!

There are many things to consider when you’re composing a dish, not only do you have to ensure the flavors work, but you also need to ensure there is an array of textures and good ratios of fat/acids to keep a dish balanced.

There are four things you need to be a successful chef. You need creativity to develop dishes, to try new ideas - but to do that, you need to first study to acquire knowledge and then have hands-on experience to refine your technique!

The garden grows a wide variety of seasonal vegetables through the years, and our students are guided through the process by the amazing people at @littlerivercooperative

Check out the big harvest day we had in our organic garden! This beautiful area sits right in the middle of downtown Miami and is the perfect place for our students to learn first-hand about the work it takes to grow and harvest produce.

A beautifully-done pompano mousseline with a tempura shrimp and squash broth. It doesn’t take many elements to elevate a dish to these levels, all it takes is great presentation and very good attention to detail in the preparation of each.

Ever wanted to be able to cook this many fillets simultaneously? We can teach you! Here at MCI and through our professional courses, you will be able to pursue your dreams of becoming a successful chef - and you don’t need to have previous experience to start learning!

They’re super easy to make and work perfectly in sandwiches, bagels, burgers, breakfast muffins - you name it! Check out @cooksillustrated’s page to read the entire article on these alternative, egg-celent beauties!

Did you know that you can make eggs directly in a bain-marie? These smooth, custardy egg squares/sandwiches are a perfect twist on the classic egg! One great advantage to them is the fact that they have perfect make-ahead potential and store perfectly in tupperware!

There are various ramen styles, all with their own distinct flavors, and here at MCI we teach you how to make some!

Ramen is one of those quintessentially Japanese dishes that are loved the world over. But did you know that it is believed to have been invented in China, making its way to Japan as early as 1859? It was initially made out of wheat noodles served with Chinese-style roast pork.