Some of Leif Evans’ early food memories involve baking cookies with his mother for the neighborhood around the holidays as well as watching (and smelling) his grandmother prepare her wonderful venison stew. After working in the culinary industry in New York for several years, he joined the International Culinary Center in 2012. "I love sharing the things I've learned with the next group of cooks. My advice would be to try everything at least once."
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Cake, Bread
Courses Covered: Intensive Sommelier Training