Lourdes Reynoso

Teaches at The Institute of Culinary Education

Lourdes (Lorrie) Reynoso studied at Assumption College and the Le Cordon Bleu. She has worked at the Art Institutes of New York City, Reynoso Culinary Arts Studio, New York Parties, Robert Day Dean Catering and Sizzling Plate in her native Manila. She's been working as an instructor for over 30 years now and emphasizes sharing her practical experience with her students, telling them the importance of teamwork, being professional and broadening their education through reading, volunteering and anything else that will enhance their knowledge. She practices the philosophy herself and her desire to try new things has lead her to experiences as diverse as acting as judge at the National Association for the Specialty Food Trade’s Special Outstanding Food Innovation Awards and helping her 88-year-old mother write a cookbook. She says, “You can only give students certain guidelines, but at the end you have to allow them to fly.”

(12 Reviews)

The Great New York Steakhouse II

Reviewed by Guillermo G. on 8/3/2015
Butter: Key Ingredient

Reviewed by Sandy J. on 6/21/2015
All About Technique: Sauces

Reviewed by Ulysses d. on 4/16/2015

Was a great class very interesting had a nice time
Essentials of Indian Cooking

Reviewed by Keith A. on 4/14/2015
Essentials of Indian Cooking

Reviewed by Claudia H. on 4/6/2015
Garlic: Key Ingredient

Reviewed by Becky L. on 3/9/2015
Fresh Herbs: Key Ingredient

Reviewed by Jeanhie H. on 1/21/2015

The instructor was very knowledgeable and passionate about the use of fresh herbs in cooking, but because there were so many dishes to make and small number of students in class, it was at times overwhelming. It would have been preferable if more time was spent on herb preparations.
All About Technique: Fish Butchery

Reviewed by Amanda Lee on 9/26/2014
Taste of Thai: ICE à la Minute

Reviewed by Lana Rosenthal on 8/17/2014
French Surf and Turf

Reviewed by Stefanie Ryan on 8/3/2014
French Surf and Turf

Reviewed by Alexis Barry on 8/3/2014
Essentials of Thai Cooking II

Reviewed by Kevin Sheren on 8/1/2014

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