CLASS 13 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

Class 1 Knife Skills, Vegetable Identification, Basic Techniques, Stock, Salads

This class provides a foundation for all culinary education and teaches the correct knife  techniques needed to be a safe and successful cook. We will demonstrate proper handling and sharpening of knives and students will learn how to slice, dice and mince a variety of ingredients. The chef will also demonstrate how to cut up a chicken.  After class, we will serve a meal prepared with the cut ingredients.  Class meets from 2:00-4:30 p.m.

CLASS 5 Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

CLASS 4 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques

10:30 a.m.-1:30 p.m.

Here we teach the principles of baking at high temperatures with dry heat--keeping the moisture in vegetables and meats, while creating a crisp, browned exterior. This simple technique brings out the very best flavors in foods. Cumin Roasted Chicken with Oregano Butter, Black Beans and Rice; Herb and Mustard Rubbed Tri Tip with Roasted Heirloom Potatoes and Garlic; Roasted Beet and Chevre Salad with Walnut Vinaigrette; Roasted Mushroom Caps with Herb Nut Butter; Roasted Halibut with a Fresh Herb Sauce; Roasted Pork Tenderloin in a Chinese Ginger Lemon Sauce; Thyme and Lemon Roasted Green Beans. 

Soufflés, Pate a Choux and Pastry Cream

This class is designed to teach students how to cook chicken and introduces a range of easy and delicious recipes. The chef will demonstrate how to cut up a whole bird and how to bone chicken breasts. Students will learn proper cooking techniques for whole chickens and chicken pieces. We will utilize cooking techniques including roasting, braising, pan-frying and grilling. Fried Chicken Salad with Honey Pepper Pecans and Buttermilk Dressing; Grilled Chicken Adobado; Pomegranate Glazed Game Hens with Middle Eastern Spices; Vietnamese Lemongrass Chicken in Lettuce Wraps with Nuoc Cham Dipping Sauce; Roasted Chicken with Lemon and Rosemary; Yakitori with Cabbage Tsukemono.  10:00-1:00 p.m.

CLASS 4  Butter Cakes, Fondant, Petit Fours

CLASS 16 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

CLASS 15 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

In this special program, we host a field trip to The Cheese Store of Beverly Hills, where owner Norbert Wabnig and his knowledgeable staff will describe the history and technique of cheese making.  We will sample many of their imported and domesticc cheeses as well as wines and other specialty foods which are appropriate for serving with cheese.  If you haven't been to The Cheese Store yet, this is one of the only resources of its kind in the L.A. area and you are in for a treat.  The seminar will meet at the store, 419 N. Beverly Drive. Note:  There is no seating at the store.  Class meets from 6:30-8:00 p.m.

Tarts, Pies, Cobblers and Crisps

10:00 a.m.-1:00 p.m.

Here we teach the principles of baking at high temperatures with dry heat--keeping the moisture in vegetables and meats, while creating a crisp, browned exterior. This simple technique brings out the very best flavors in foods. Cumin Roasted Chicken with Oregano Butter, Black Beans and Rice; Herb and Mustard Rubbed Tri Tip with Roasted Heirloom Potatoes and Garlic; Roasted Beet and Chevre Salad with Walnut Vinaigrette; Roasted Mushroom Caps with Herb Nut Butter; Roasted Halibut with a Fresh Herb Sauce; Roasted Pork Tenderloin in a Chinese Ginger Lemon Sauce; Thyme and Lemon Roasted Green Beans. 

CLASS 5  Sponge Genoise, Gelatin, Mousse

CLASS 17 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

CLASS 16 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

Class meets from 6:30-9:30 p.m.

In this class, students will learn the simple art of making fresh pasta, and will practice shaping ravioli, tortellini and agnolini, as well as taglietelle and papardelle. We will make a mushroom filling, a meat filling, a butternut squash filling and a filling of cheese and fresh greens and the following accompanying sauces: Classic Tomato Sauce; Italian Parsley Pesto; Leek, Sage and Cream Sauce; Brown Butter and Rosemary. 

Class 4 Grill, Sauté and Stir Fry

10:00 a.m.-1:00 p.m.

In this class, chef Neelam Batra will introduce five key spices used in Indian cooking and explain the qualities that they bring to many different foods. Today, we’ll highlight Coriander, Cumin, Turmeric, Garam Masala and Chaat Masala. Students will prepare the following dishes and learn how to incorporate these spices into many of their own ingredients to give them an Indian kick. Indian Samosas with Cucumber Mint Raita; Curried Chickpeas in Fresh Onion-Tomato Sauce; Quick Sautéed Spinach with Paneer Cheese; Lentil Soup with Shallots and Turmeric; Quinoa Pullao with Roasted Bell Peppers and Chaat Masala-Coriander Oil; Grilled Sea Bass with a Garam Masala Yogurt Marinade; Coriander Cilantro Chicken; Ground Lamb Curry with Turmeric, Rosemary and Mint.

CLASS 6  Candy

CLASS 18 Menu Test: Each student prepares the same menu from appetizer to dessert.  Students use techniques learned in class to complete recipes where only ingredients, quantities and simple procedures are given.

CLASS 17 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

CLASS 1 Introduction: Present the school’s philosophy and teaching approach as well as rules and policies. Familiarize students with the kitchen and equipment, safety and sanitation, some techniques and terms. Practice basic knife skills.

6:30-9:30 p.m.

The world’s oceans are at risk from environmental degradation, over-fishing and climate change and that concerns all of the staff here at the school. By purchasing fish caught or farmed using environmentally friendly practices, we can all support healthy oceans. As cooks, new purchasing practices require more flexibility when it comes to recipes, so this new class will emphasize proper techniques and appropriate accompaniments with less focus on particular species of fish. The chef instructor will demonstrate filleting of a whole fish and quick recipes for mollusks; students will learn proper handling and preparation for fin fish, mollusks and crustaceans using techniques including baking, sautéing, roasting, grilling and frying. Grilled Fish with Parsley Caper Lemon Sauce and Roasted Potatoes; Crispy Pan Fried Fish Fillets with Fresh Herb Remoulade; Mexican Seafood Cocktails with Avocado, Chipotles and Lime; Thai Green Curry with Mussels; Lime Scented Fish Cakes with Sesame Watercress Salad; Grilled Clams with Smoked Paprika Butter Sauce.

Meat and Chicken

CLASS 9 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

CLASS 8 Vegetables III: Starches, Potatoes, Dried Legumes, Grains

CLASS 4 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques

Artisan Breads

6:30-8:00 p.m.   

In this special program, we host a field trip to The Cheese Store of Beverly Hills, where owner Norbert Wabnig and his knowledgeable staff will describe the history and technique of cheese making. We will sample many of their imported and domestic cheeses as well as wines and other specialty foods that are appropriate for serving with cheese. If you haven’t been to The Cheese Store yet, this is one of the only resources of its kind in the L.A. area and you are in for a treat. The seminar will meet at the store, 419 N. Beverly Drive. Note: There is no seating at the store.

10:00 a.m.-1:00 p.m.

This skill-building class will introduce the critically important techniques of sautéing and pan frying for beginners. Chef May Parich will explain how to select the proper pan for the job, how to heat evenly, and how to attain perfectly prepared stir fries and sautéed dishes. Stir Fried Broccoli, Asparagus and Snow Peas with Chinese Black Bean Sauce; Pad Kra Pao (Thai Stir Fried Minced Chicken with Chile and Basil); Pineapple Fried Rice; Turkey Cutlets with Mustard Wine Sauce; Wild Mushroom Ragout with Rustic Sourdough Toasts; Spaghetti All’Amatriciana.

Custards, Bread Pudding and Ice Cream

CLASS 20 Final Exam: Each student makes a simple menu, given only the names of the dishes.

CLASS 19 Menu Test: Each student prepares a simple menu, given only the names of the dishes and the ingredients.

CLASS 3 Sauces: Reductions, Emulsifications, Purees and Infusions

6:30-9:30 p.m.

In Thailand, restaurant meals and home meals are always served family-style and meant to be shared. A typical Thai home dinner consists of the all-important jasmine rice, a curry, a fish or meat dish, a stir fry, a salad, a soup and vegetables. Tonight, chef May Parich will introduce the flavors and traditions of Thailand with this delicious feast: Hot and Sour Prawn Soup; Crispy Catfish Salad; Grilled Fish in Banana Leaves with Garlic and Cilantro; Thai Barbecued Chicken; Barbecued Pork Spare Ribs; Green Curry with Homemade Fish Cakes; Baby Eggplant and Cherry Tomato Stir Fry.

2:00-4:30 p.m.

This class provides a foundation for all culinary education and teaches the correct knife  techniques needed to be a safe and successful cook. We will demonstrate proper handling and sharpening of knives and students will learn how to slice, dice and mince a variety of ingredients. The chef will also demonstrate how to cut up a chicken.  After class, we will serve a meal prepared with the cut ingredients. 

CLASS 11 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication. Fry, Sauté, Roast and Grill

CLASS 10 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

Puff Pastry and Croissants

7:00-10:00 p.m.

Because Tuscany is rural farm country, many of its most memorable dishes are rustic peasant foods that utilize inexpensive ingredients like beans, bread, olives and a few vegetables. Modern Tuscan cooking takes the best of the classic dishes and improves upon them with more contemporary techniques and newly available ingredients. In this class, we introduce a feast of authentic seasonal dishes that showcase the country’s finest. Cecina (Chickpea Flatbread); White Bean Salad with Fresh Sage and Thyme; Arugula, Pine Nut and Parmesan Salad; Bistecche alla Fiorentina; Chicken Under a Brick; Penne alla Vodka; Bread and Swiss Chard Gnocchi; Tiramisu.

2:00-5:00 p.m.

Here we teach the principles of baking at high temperatures with dry heat—keeping the moisture in vegetables and meats, while creating a crisp, browned exterior. This simple technique brings out the very best flavors in foods. Cumin Roasted Chicken with Oregano Butter, Black Beans and Rice; Herb and Mustard Rubbed Tri Tip with Roasted Heirloom Potatoes and Garlic; Roasted Beet and Chevre Salad with Walnut Vinaigrette; Roasted Mushroom Caps with Herb Nut Butter; Roasted Halibut with a Fresh Herb Sauce; Roasted Pork Tenderloin in a Chinese Ginger Lemon Sauce; Thyme and Lemon Roasted Asparagus.

CLASS 2: Stocks and Roux-Based Sauces: Stocks, Roux-Based Mother Sauces

Quick Breads: Muffins, Scones and Quick Breads

CLASS 5 Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

6:30-9:30 p.m. 

In this new class, students will learn essential techniques for preparing whole chickens, chicken pieces, and boneless fillets. The chef instructor will demonstrate trussing and roasting a whole bird as well as preparation of stocks, classic pan sauces and gravy. Each student will cut up a whole bird and learn how to fillet chicken breasts. Students teams will prepare the following dishes with their chicken pieces and breasts: Barbecued Chicken; Roasted Honey Mustard Chicken with Oven Roasted Sweet Potatoes; Chicken Paillard in Shallot Butter Sauce; Coq au Vin; Fried Chicken.

2:00-5:00 p.m.

OK, so when most people think of early winter fruits, the only ones that come to mind are pears and apples. But if you think a little harder, a cornucopia of other fruits start to spill forth from the imagination: Dates, persimmons, tangerines, pomegranates and quince come to mind immediately, as do cranberries and all the possible dried fruits. This class showcases some of the best flavors of winter and offers quite a few holiday alternatives to pie. Hooray! Upside Down Pear Ginger Cake; Date Nut Torte; Cranberry Crumble Tart; Ottolenghi Orange Almond Polenta Cake; Prune and Almond Tart; Tangerine and Honey Flan with Grapefruit Segments; Persimmon Pudding with Brandied Whipped Cream and Persimmon Purée.

CLASS 12 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

CLASS 12 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

CLASS 8 Vegetables III: Starches, Potatoes, Dried Legumes, Grains

10:30 a.m.-1:30 p.m.

If there is a quintessential pie season, autumn is it. As the days get shorter and sometimes cooler, we find more and more reasons to bake, and with family gathered around throughout the comings months, these pies will find a very warm reception. Today, participants will master the art of perfect pie crust making and we will make, sample and take home slices of these fantastic pies: Cardamom Pear Pie with Pistachio Crumb Topping; Pumpkin Pie with Ginger Streusel; Sweet Potato Pie with Candied Pecan Topping; Cranberry Orange Lattice Pie; Bourbon Pecan Pie; Sour Cream Apple Pie.

Week 1:  Knife Skills, Soup, Salad and Pantry

2:00-5:00 p.m.

Located in southeastern France on the Mediterranean Sea and adjacent to the Italian border, Provence is one of the most exciting culinary regions in the world. Cooks in Provence look to the sea, the earth, tradition and the seasons for inspiration, and the resulting cuisine is among the most pure and flavorful in the world. Today, chef Margaret Ferrazzi will introduce the region as well as these classic and modern Provençal dishes. Tuna Tapenade; Savory Swiss Chard Tart; Monkfish Soup with Garlic Cream; Roast Leg of Lamb on a Bed of Artichokes, Potatoes and Herbs; Braised and Gratinéed Fennel; Pear and Watercress Salad; Chickpea Salad with Nyons Olives; Caramelized Apple Clafoutis.

CLASS 13 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

CLASS 13 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

CLASS 9 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

6:30-8:00 p.m.   

In this special program, we host a field trip to The Cheese Store of Beverly Hills, where owner Norbert Wabnig and his knowledgeable staff will describe the history and technique of cheese making. We will sample many of their imported and domestic cheeses as well as wines and other specialty foods that are appropriate for serving with cheese. If you haven’t been to The Cheese Store yet, this is one of the only resources of its kind in the L.A. area and you are in for a treat. The seminar will meet at the store, 419 N. Beverly Drive. Note: There is no seating at the store.

6:30-9:30 p.m.

At least some of these vegetarian side dishes are certain to become part of your holiday tradition for years to come. Or you can combine several of them to create an all-vegetarian meal. For the carnivores in the house, the chef instructor will cook a small turkey and demonstrate proper carving technique and how to make gravy. Butternut Squash Gratin with Onions and Sage; Roasted Acorn Squash Rings with Cardamom and a Lime and Green Chile Sauce; Maple Mashed Sweet Potatoes; Roasted Cauliflower with Italian Salsa Verde; Chestnut Sage Mushroom Stuffing; Arugula Salad with Roasted Squash and Cabrales Cheese; Brussels Sprouts and Pearl Onions in Horseradish Cream; Escarole and Mushroom Dressing; Fresh Spinach Cake; Cranberry Pear Chutney.

Pasta and desserts

Artisan Breads

CLASS 5 Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

Chocolate Tasting, Double Chocolate Cake with Milk Chocolate Buttercream; Flourless Chocolate Cake with Ganache Glaze

CLASS 8 Vegetables III: Starches, Potatoes, Dried Legumes, Grains

6:30-9:00 p.m.   

This class provides a foundation for all culinary education and teaches the correct knife techniques used by all safe and successful cooks. We will demonstrate proper handling and sharpening of knives and students will learn how to slice, dice and mince as well as other classic cuts. The chef will also demonstrate how to cut up a chicken. After class, we will serve a meal prepared with the cut ingredients.

10:00 a.m.-1:00 p.m.

This morning, sushi chef Masayo Onuki will introduce the components of sushi preparation and demonstrated proper technique for sushi rolls. Chef Masayo is currently a sushi chef at Hama Sushi in Venice and has over ten years of teaching experience in the U.S. and Japan. Students will prepare an assortment of rolls as well as appropriate accompaniments for an authentic sushi meal. Spicy Tuna, California and Vegetable Rolls: Rice Outside Roll, Seaweed Outside Roll, Hand Roll; Dashi (Japanese Soup Stock); Miso Soup; Shira-Ae (Vegetable with a Tofu Based Sauce; Goma-Ae (Spinach with Sesame Sauce).

Flat Breads and Brioche

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables: roast, sweat/sauté, fry, bake, grill

Classic White Cake with Buttercream; Meringues

CLASS 9 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

6:30-9:30 p.m.

The world’s oceans are at risk from environmental degradation, over-fishing and climate change and that concerns all of the staff here at the school. By purchasing fish caught or farmed using environmentally friendly practices, we can all support healthy oceans. As cooks, new purchasing practices require more flexibility when it comes to recipes, so this new class will emphasize proper techniques and appropriate accompaniments with less focus on particular species of fish. The chef instructor will demonstrate filleting of a whole fish and quick recipes for mollusks; students will learn proper handling and preparation for fin fish, mollusks and crustaceans using techniques including baking, sautéing, roasting, grilling and frying. Grilled Fish with Parsley Caper Lemon Sauce and Roasted Potatoes; Crispy Pan Fried Fish Fillets with Fresh Herb Remoulade; Mexican Seafood Cocktails with Avocado, Chipotles and Lime; Thai Green Curry with Mussels; Lime Scented Fish Cakes with Sesame Watercress Salad; Grilled Clams with Smoked Paprika Butter Sauce.

10:00 a.m.-1:00 p.m.

In this morning’s class, chef May Parich will give instruction on preparation and presentation of a variety of gifts from the kitchen. Students will also learn basic canning techniques. Students will work in larger groups to prepare all the items and will take home tastes of everything they make. S’Mores Kits with Homemade Marshmallows and Graham Crackers; Sticky Buttery Hot Fudge Sauce; Quince Jam and Jelly; Pan de Higos (Spanish Pressed Fig Cake); Fig Balsamic Jam; Spicy Country Crackers.

Puff Pastry and Croissants

CLASS 8 Vegetables III: Starches, Potatoes, Dried Legumes, Grains

Artisan Breads

CLASS 10 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

6:30-9:30 p.m.

In this class, students will learn the simple art of making fresh pasta, and will practice shaping ravioli, tortellini and agnolini, as well as taglietelle and papardelle. We will make a mushroom filling, a meat filling, a butternut squash filling and a filling of cheese and fresh greens and the following accompanying sauces: Classic Tomato Sauce; Italian Parsley Pesto; Leek, Sage and Cream Sauce; Brown Butter and Rosemary.

2:00-5:00 p.m.

In this new class, students will learn essential techniques for preparing whole chickens, chicken pieces, and boneless fillets. The chef instructor will demonstrate trussing and roasting a whole bird as well as preparation of stocks, classic pan sauces and gravy. Each student will cut up a whole bird and learn how to fillet chicken breasts. Students teams will prepare the following dishes with their chicken pieces and breasts: Barbecued Chicken; Roasted Honey Mustard Chicken with Oven Roasted Sweet Potatoes; Chicken Paillard in Shallot Butter Sauce; Coq au Vin; Fried Chicken.

CLASS 17 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

CLASS 17 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques