Miami Culinary Institute

06/03/2026

Great results don’t happen by accident. They are built through practice, patience, repetition, and a commitment to getting better every day.

At Miami Culinary Institute, students learn that every skill, every technique, and every finished dish begins with one simple step: trusting the process.

Trust the process. Trust your growth.

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Produced with Chef Malka .espinel

05/27/2026

COMING SOON - Get ready to slice through the ordinary because will be bringing his culinary secrets straight to our campus kitchen — and here’s a first taste of what’s cooking. Are you ready to level up your craft?

05/21/2026

Hands-on learning at Miami Culinary Institute is more than an approach to education — it is the foundation of the culinary experience itself.

Through movement, technique, and repetition, students develop their craft by working directly with their hands, transforming knowledge into practice with intention and precision.

05/18/2026

Students from Miami Dade College’s STAR Academy Culinary Arts pathway concluded Garde Manger class with a Grand Buffet presentation.

The presentation showcased the creativity, collaboration, and culinary techniques developed throughout the semester.

The STAR Academy supports students with intellectual disabilities through inclusive academic and career-focused learning experiences

As a Florida Postsecondary Comprehensive Transition Program, it encourages confidence, independence, and professional growth.

From artistic plating and buffet presentation to teamwork and professionalism, the showcase reflected the dedication, growth, and unique talent of every student.

At the Miami Culinary Institute, experiences like these help students transform classroom learning into meaningful professional and personal growth.

05/15/2026

One pan, big flavor, and done in minutes.

These Chicken Fajitas are everything you want in a healthy weeknight meal — vibrant, satisfying, and incredibly easy to pull together. Seasoned with a homemade taco spice blend and roasted to golden perfection, the chicken and veggies practically cook themselves. Finished with a quick lime crema and fresh cilantro, every bite is bold and fresh. Serve in warm corn or flour tortillas.

Save this for your next easy dinner night.

Recipe:

CHICKEN
• Boneless chicken breasts, cut into thin strips
• Homemade taco seasoning (garlic powder, Cuban paprika, oregano, chili powder)
• Salt & freshly ground black pepper
• Drizzle of olive oil

VEGGIES
• Onions, sliced
• Red bell peppers, sliced (or a mix of red, green & yellow)
• Taco seasoning, salt, black pepper & olive oil

LIME CREMA
• Sour cream
• Fresh lime juice
• Salt & black pepper
• Fresh cilantro

FOR SERVING
• Corn or flour tortillas
• Fresh cilantro, for garnish

05/15/2026

05/12/2026

Students from Miami Dade College’s STAR Academy Culinary Arts pathway concluded Garde Manger class with a Grand Buffet presentation. The presentation showcased the creativity, collaboration, and culinary techniques developed throughout the semester.

The STAR Academy supports students with intellectual disabilities through inclusive academic and career-focused learning experiences. As a Florida Postsecondary Comprehensive Transition Program, it encourages confidence, independence, and professional growth.

From artistic plating and buffet presentation to teamwork and professionalism, the showcase reflected the dedication, growth, and unique talent of every student.

At the Miami Culinary Institute, experiences like these help students transform classroom learning into meaningful professional and personal growth.

05/07/2026

Chef Valeria Perez is an Adjunct Pastry Chef Instructor at the Miami Culinary Institute, bringing a diverse and accomplished background in both culinary arts and hospitality management.

She holds a CAP Pâtisserie from the prestigious École Nationale Supérieure de la Pâtisserie in Yssingeaux, France, a B.S. in Hospitality Management from Florida International University, and a B.A. in Romance Philology from the University of Barcelona.

Her professional experience includes serving as Private Chef for the Inner Wheel Club of Remire-Montjoly, Pastry Chef at MAC & CHOC in France, Food and Beverage Director at Hotel des Roches in French Guiana.

Driven by a passion for teaching, Chef Valeria is dedicated to developing innovative recipes with a particular focus on authentic French pastries and gluten-free options, inspiring students to celebrate the artistry of pâtisserie.

05/01/2026

Culinary students from Miami Culinary Institute explored the full journey of food distribution during a behind-the-scenes tour of Sysco South Florida, learning how food moves through every stage before reaching the kitchen.

04/29/2026

Our Miami Culinary Institute students took their learning beyond the kitchen and into the Kaseya Center, where Zach Ruiz, Sustainability Manager for the Miami Heat, walked them through the systems driving real change — from food circularity and donation programs to plant-forward culinary initiatives.

At MCI, we believe the best culinary education happens when students see how the industry operates at every level.