New School of Cooking offers professional full time, part time, and recreational classes.

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New School of Cooking
8690 Washington Boulevard, Culver City CA 90232
310-842-9702

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Event/Date Description Openings/Price/Location
1017

Thu, Sep. 25, 2014 @ 7:00 PM
KCRW Fundraiser with David LeFevre & Evan Kleiman7:00pm-10:00pm
 

 



KCRW Fundraiser with David LeFevre & Evan Kleiman      

7:00pm-10:00pm


Join KCRW radio host Evan Kleiman and Chef David LeFevre of MB Post and Fishing with Dynamite (and pie contest judge!) for a night of incredible pie demos.  David will prepare a savory New England Clam Dumpling Pie as he speaks to the art of a good crust and his passion for quality seafood ingredients for which he is known.  Then Evan  will demo a quick and easy savory pie making use of jam and cheese as she poses the challenge: "Have too much jam? Pair it with a little bit of cheese to make the easiest savory pie you can imagine." Students will be served the finished product with a paired wine, the enjoy freshly brewed Stumptown coffee & Coolhaus ice cream sandwiches to top off this incredible evening.  unique Recipes and the beautiful main kitchen of New School of Cooking ensure a night a fun and entertainment. 

23 openings available

$75.00

David LeFevre & Evan Kleiman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
984

Fri, Sep. 26, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM

Seared Crispy Chicken Breast with Whole-Grain Mustard Sauce

14 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
971

Sat, Sep. 27, 2014 @ 9:00 AM
Autumn Soups & Quick Breads
 

 

A meal of a simple soup and a quick bread is a satisfying and easy option throughoutthe year. May will discuss stock preparation, soup types and the straightforward techniques for making perfect quick breads. Each team of two students will make a soup and a bread. Black Bean Soup with Roasted Tomatillos and Skillet Cornbread; Carrot Fennel Soup with Ginger Pumpkin Muffins; Tortilla Soup with Homemade Tortillas; Wild Mushroom Barley Soup with Classic Popovers; Winter Minestrone with Parmesan Scones; Classic Split Pea Soup with Irish Soda Bread.

0 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1012

Sat, Sep. 27, 2014 @ 7:30 PM
A1 SOLAR PRIVATE EVENT
 

 

A1 SOLAR PRIVATE EVENT

0 openings available

$2720.00

Faculty Member

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1022

Mon, Sep. 29, 2014 @ 10:30 AM
HORIZON MEDIA PRIVATE EVENT
 

Private Event

1 opening available

$2000.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
985

Fri, Oct. 3, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM

Salmon with French Lentils

21 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
972

Sat, Oct. 4, 2014 @ 9:00 AM
Fall Pies 9:00AM - 12:00PM
 

 

If there is a quintessential pie season, autumn is it! As the days get shorter and sometimes cooler, we find more reasons to bake; and with family gathered around during the coming month, these pies will find a very warm reception. Today, participants will master the art of perfect pie crust making and will make, sample and take home slices of some these fantastic pies: Cardamom Pear Pie with Pistachio Crumb Topping, Pumpkin Pie with Ginger Streusel, Sour Cream Apple Pie and more...

6 openings available

$90.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1019

Sat, Oct. 4, 2014 @ 2:00 PM
Cake Decorating Series 2:00pm - 5:00pm
 

Students make 6" X 2 carrot cake and 8" X 2 white almond cake. Freeze for following weeks.

16 openings available

$400.00

Briana Bielucke

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
986

Fri, Oct. 10, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM

Buffet

21 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
973

Sat, Oct. 11, 2014 @ 9:00 AM
Pasta Workshop 9:00AM-12:00PM
 

 

In this class, students will learn the simple art of making fresh pasta and will practice shaping ravioli, tortellini, agnolini, and more. We will make various fillings and sauces such as Classic Tomato Sauce and Leek, Sage and Cream sauce. Our chef instructor will demonstrate everything you need to know to create amazing fresh pasta for your next dinner party. A salad and wine will be served.

0 openings available

$90.00

Jessica Hilton

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1019

Sat, Oct. 11, 2014 @ 2:00 PM
Cake Decorating Series 2:00pm - 5:00pm
 

Students make cream cheese frosting. Build/ice carrot cake. Pipe basket weave top and shell border. Garnish sides with chopped nuts and top with handmade fondant carrots.

16 openings available

$400.00

Briana Bielucke

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
987

Fri, Oct. 17, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM

Mezza Family Style

1 opening available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1021

Fri, Oct. 17, 2014 @ 7:00 PM
Cooking in Tuscany for Couples 7:00PM - 10:00PM
 

 

 

Couples classes are designed for teams of two people to cook a complete meal from scratch, then join the entire class for a communal meal with great wines.  Each couple will prepare all four courses.  In this class, we introduce a feast of authentic seasonal dishes that showcase the country’s finest ingredients. Arugula, Cherry Tomato and Endive Salad; Tuscan Chicken Under a Brick; Penne alla Vodka; Tiramisu

 

6 openings available

$180.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
974

Sat, Oct. 18, 2014 @ 9:00 AM
Pizza Workshop 9:00AM - 12:00PM
 

 

We will introduce the students to two amazing pizza doughs and the versatile range of uses for them. We will make both a pre-ferment and simple straight-mix pizza dough. Students will learn how to shape the dough balls, stretch and shape the dough, and how to finish and bake pizza on a stone or grill. Students will also prepare their own dough, which they will take home. Pizza Margherita; Pizza with Spicy Sausage, Rosemary and Taleggio Cheese; Grilled Pesto Pizza with Grilled Vegetables; All White Pizza with Ricotta and Greens.

0 openings available

$90.00

Jessica Hilton

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1019

Sat, Oct. 18, 2014 @ 2:00 PM
Cake Decorating Series 2:00pm - 5:00pm
 

Students make Italian butter cream. Build/ice white cake. Color butter cream and pipe rosette ombre cake.

16 openings available

$400.00

Briana Bielucke

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
975

Fri, Oct. 24, 2014 @ 7:00 PM
Cooking in Tuscany for Couples 7:00PM - 10:00PM
 

 

Tuscany is rural farm country and 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 ingredients. 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.

0 openings available

$180.00

May Hennemann

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1018

Sat, Oct. 25, 2014 @ 9:00 AM
Chicken Fundamentals
 

This class is designed to teach students how to cook chicken and introduces a range of easy and delicious recipes. Students will learn proper cooking techniques for whole chickens and chicken pieces. We will utilize cooking techniques including roasting, braising, pan-frying and grilling.  Roast Lemon Rosemary Chicken with Pan Sauce and Mashed Potatoes; Braised Chicken with Olives, Cilantro and Mint; Sautéed Chicken Cutlets with Snow Peas and Shitake Mushrooms; Crispy Five-Spice Chicken with Stir Fried Asian Greens; Grilled Chicken with a Mediterranean Spice Paste; and Jerk Chicken.

 

15 openings available

$90.00

Faculty Member

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1019

Sat, Oct. 25, 2014 @ 2:00 PM
Cake Decorating Series 2:00pm - 5:00pm
 

Chef pre-bakes chocolate buttermilk cupcakes prior to class. Students make butter cream and pipe sunflowers and daisies on cupcakes.

16 openings available

$400.00

Briana Bielucke

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
989

Fri, Oct. 31, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM

Plated French

16 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
976

Sat, Nov. 1, 2014 @ 9:00 AM
Sausage Workshop 9:00AM - 12:00PM
 

 

Making sausage is not as complicated as one might think. In this class we will be making a wide assortment of fresh sausages. The students will cut, grind, season and stuff these sausages, creating both traditional and modern interpretations. We will also be making some simple accompaniments like peppers and onions, fresh pickles and spicy chutneys. Boudin Blanc; Pork with Apples & Sage; Smoked Paprika Sausage; Spicy Lamb Sausage; Bratwurst; Italian Sausage; Duck with Cherries & Orange.

6 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
949

Sat, Nov. 1, 2014 @ 2:00 PM
Basic Cooking-Class 1
 

This four-part series focuses on essential cooking techniques for beginners. Students learn how to select, handle and prepare ingredients to make successful, inspired meals at home for family and friends. Basic knife skills and tool orientation are included in the program. The dishes we prepare include California Chopped Salad; Mexican Vegetable Soup with Lime, Cilantro and Avocado; Thai Vegetable Soup; Caesar Salad; Grilled Halibut with Black Beans and Mango Salsa; Maryland Crab Cakes with Caper Dill Dipping Sauce; Grilled Albacore with Chermoula Sauce and Couscous; Roasted Tri Tip with a Tuscan Spice Rub; Roasted Lemon Rosemary Chicken with Roasted Green Beans; Vietnamese Chicken Salad; Homemade Macaroni and Cheese; Roasted Beet Salad; Chocolate Decadence Cake; Fresh Fruit Crisp; Pineapple Upside-Down Cake.

 

Class 1 Knife Skills, Soups and Salads
Class 2 Fish and Shellfish Techniques
Class 3 Meat and Poultry
Class 4 Introduction to Baking and Main Dish Starches

11 openings available

$400.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
990

Fri, Nov. 7, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM

Tapas Family Style

19 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
977

Sat, Nov. 8, 2014 @ 9:00 AM
Roasting Workshop 9:00AM - 12:00PM
 

 

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. Herb and Mustard Rubbed Tri Tip with Roasted Heirloom Potatoes and Garlic; Roasted Pear Arugula Salad with Fourme d’Ambert; Pork Tenderloin with Shallots, Apples and Fennel Marmalade; Asian Spiced Split Chicken with Napa Cabbage Slaw; Garlic-Roasted Shrimp with Tomatoes, Capers and White Beans; Brussels Sprouts and Cauliflower with Orange Hazelnut Gremalata.

7 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
978

Sat, Nov. 15, 2014 @ 9:00 AM
Holiday Pies 9:00AM - 12:00PM
 

 

Autumn is quintessential pie season. As the days get shorter, and sometimes cooler, we find more and more reasons to bake. And with family gathered around throughout the next month, these pies will find a very warm reception. Participants will master the art of perfect pie crust making. We will make, sample and take home slices of these fantastic pies: Cardamom Pear Pie with Pistachio Crumb Topping; Pumpkin Meringue Pie; Sweet Potato Pie with Candied Pecan Topping; Cranberry Orange Lattice Pie; Bourbon Pecan Pie; Three Apple Pie.

8 openings available

$90.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1020

Tue, Nov. 18, 2014 @ 2:30 PM
PRIVATE EVENT Johnson & Johnson
 

PRIVATE EVENT

$1500.00

Briana Bielucke

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
979

Sat, Nov. 22, 2014 @ 9:00 AM
Classic Thanksgiving
 

 

In this four hour class you will learn the dos and don’ts of a successful Thanksgiving dinner. We will prepare perennial favorites such as Classic Stuffing, Mashed Potatoes, Green Bean Gratin, and Candied Yams. We will also make updated modern sides such as Kale Apple Date Slaw, Maple Sweet Potato Mash, Arugula, Stilton and Roasted Butternut Squash Salad, and Cranberry Pear Chutney to name a few. The chef will demonstrate and discuss roasting a whole turkey. The students will prepare the sides.

8 openings available

$110.00

Briana Bielucke & Jess Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
980

Sat, Dec. 6, 2014 @ 9:00 AM
Tamales 9:00AM - 12:00PM
 

 

When people eat tamales in Mexico, there is a feeling of fiesta in the air. When family and friends gather to make tamales, the event is a Tamalada — a party before the party and a time to enjoy each other’s company. We will host our own Tamalada here. Students
will prepare four different tamale variations, and while the tamales steam, we will make several sauces to enjoy them with. Chicken Tamales; Chile Cheese Tamales; Black Bean Tamales; Banana Leaf Tamales with Chicken, Olives and Raisins; Tomatillo Salsa; Red Chile Salsa; Guacamole; Chipotle Salsa.

0 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
981

Sat, Dec. 13, 2014 @ 9:00 AM
Candy & Cookies 9:00AM - 1:00PM
 

 

This hands-on four-hour class will have you making candy and confections like a pro. Each student will produce and leave with a beautiful collection. You’ll learn about the importance of candy thermometer and how to differentiate between various stages of cooked sugar for that perfectly finished candy. We’ll show you how to naturally flavor your candy, which confections can be made ahead and various decorating techniques. Some of the candy and treats you will prepare are: Chocolate Fudge Bites, Vanilla Bean Marshmallows, Sea Salt and Caramel Popcorn, and Assorted Chocolate Truffles.

9 openings available

$95.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
982

Sat, Dec. 20, 2014 @ 9:00 AM
Holiday Cookies 9:00AM - 12:00PM
 

 

It’s time once again to prepare some of our favorite holiday cookies, for giving and for enjoying throughout the season. We will make a huge assortment of festive holiday cookies and finish class with an old fashioned cookie swap so you can take home some of each to share with friends and family. Rich Roll Cookies, Raspberry Thumbprints, Molasses Chews and Peppermint Patty Brownies are a few that will be made and shared. A light lunch will be served.

13 openings available

$90.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
991

Mon, Jan. 5, 2015 @ 9:00 AM
Full-Time Professional Culinary Arts Diploma Program: Monday-Friday 9:00AM-3:00PM
 

 

 
 
Full-Time Professional Culinary Arts Diploma Program
 

 

Monday through Friday

9:00AM-3:00PM

Our curriculum focuses on both past and present cooking techniques, contemporary ideas with classic French technique, with an emphasis on seasonal, local ingredients. Students will focus on the foundation of classic French cooking, learn essential knife techniques, develop cooking skills through ingredient-specific instruction and practical execution, and discuss issues in food history, agriculture, and other social and cultural issues relevant to the culinary field. Students will participate in repetitive technique execution with ethnic and modern cuisine to gain practical knowledge and preparedness to enter the culinary profession. The tuition is $14,500.00 with payment plans available.  There is a $250 supply fee to cover the direct costs of uniforms, tools and textbooks.  The first month's tuition is required to hold a seat in this program.

13 openings available

$2417.00

Carol Cotner Thompson

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
992

Mon, Jan. 5, 2015 @ 9:00 AM
Full-Time Professional Baking and Pastry Arts Diploma Program: Monday-Friday 9:00AM-3:00PM
 

Full Time Baking and Pastry Arts Program

Monday - Friday

9:00AM - 3:00PM

Our curriculum focuses on both past and present baking and pastry techniques. Students will focus on the foundation of classic baking and learn essential techniques and skills through ingredient-specific instruction and practical execution, and discuss issues in food history, agriculture, and other social and cultural issues relevant to the culinary field. Students will participate in repetitive technique execution with ethnic and modern cuisine to gain practical knowledge and preparedness to enter the profession. The tuition is $14,500.00 with payment plans available.  There is a $250 supply fee to cover the direct costs of uniforms, tools and textbooks.  The first month's tuition is required to hold a seat in this program.

12 openings available

$2417.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
 
 
 
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