New School of Cooking offers professional full time, part time, and recreational classes and is widely considered LA's premier artisan culinary school.

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New School of Cooking
8690 Washington Boulevard, Culver City CA 90232
844-895-4224

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Class/Date Description Openings/Price/Location
2543

Wed, Feb. 21, 2018 @ 6:30 PM
to
Wed, Jul. 18, 2018 @ 6:30 PM
PRO COOKING WEDNESDAY EVENINGS 6:30PM-10:30PM
 

PRO COOKING WEDNESDAY PM

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to path the 50% deposit

 

Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.  

 *Material subject to change

 

Class 1 Knife Skills:  Quinoa Gado Gado Bowl with Peanut Sauce


Class 2 Stocks & Soups: Butternut Squash Soup with Miso & Lime, Toasted Pepitas & Basmati Rice. Root Vegetable Minestrone with Bacon & Croutons


Class 3 Salads: Kale Caesar Salad with Torn Croutons & Parmesan Crisps. Chicken Salad on Crostini w/ Herbs & Pickled Mustard Seeds. Spinach Salad with Candied Walnuts, Cranberries, and Gorgonzola. Antipasto Salad with Italian Vinaigrette & Warm Chickpeas


Class 4 Vegetables: Green Bean Salad with Basil Pesto. Baba Ganoush with Fresh Pita Chips. Cauliflower Steaks with Romesco Sauce. Sweet Potato Fries with Whipped Tahini Sauce


Class 5 Sauces: Pan Seared Salmon with Hollandaise Sauce & Roasted Asparagus. Macaroni & Cheese with Sauce Mornay


Class 6 Eggs: Seasonal Quiche. Cheese Souffles


Class 7 Grains and Pulses: Seasonal Risotto. White Bean Crostini


Class 8 Fresh Pasta: Pasta Alfredo. Pasta all’Amatriciana. Pasta al Ragu Bolognese


Class 9 Fin Fish: Fish & Chips with Remoulade. Indian Spiced Fish with Basmati Rice & Mango Chutney


Class 10 Shellfish: Crab Cakes with Dill Sauce & Shaved Fennel Salad. Thai Green Curry Mussels & Rice. Lobster Rolls with Old Bay Potato Salad. Mexican Shrimp Cocktail with Fresh Tortilla Chips


Class 11 Chicken: Chicken & Dumplings, Fried Chicken Wings with Collard Greens, Optional Buffalo Wing Variation, Chicken Tagine with Preserved Lemon and Couscous

Sambal Chicken Skewers with Thai Mango & Papaya Salad



Class 12 Pork: Pork Schnitzel with Braised Greens, Whipped Potatoes, & Paprika Sauce. Pork Ribs with Coleslaw, Tangy BBQ Sauce, & Biscuits. Pork Chops with Apples & Cider Sauce; Crispy Potato Cakes


Class 13 Beef & Lamb: Grilled Hanger Steak with Bearnaise Sauce & Gnocchi Parisienne


Class 14 Food Preservation: Salsa Verde (take home), Mustard, Pickles, Onion Jam


Class 15 Sausage: Fresh Sausages. Quick Ketchup. Quick Sauerkraut


Class 16 Cheese: Ricotta Gnocchi. Fresh Ricotta


Class 17 Artisan Pizza: Pizza Dough. Pizza Margherita. Heirloom Potato Pizza. Sausage Pizza. All White Pizza


Class 18 Cuisine of Los Angeles: Kimchi Fried Rice w/ Tofu. Pork Tamales. Sweet Tamales. Korean Tacos


Class 19 Wine & Plating: Salt Crusted Branzino. Pineapple Upside Down Cake. Grilled Hanger Steak. Wild Mushroom Ragout


Class 20 Canapes & Graduation: Crab Puffs. Shrimp & Pineapple Skewers. Brie & Fig Jam Vol au Vent. Cheese Gougeres. Smoked Salmon Blini. Cheddar Cheese Shortbreads. Chocolate Shortbread. Wedding Cookies. Coffee + Prosecco.

 

 

 

It's too late to register for this series. The cutoff date was Wed, Mar. 7, 2018.

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
2541

Mon, Mar. 5, 2018 @ 10:00 AM
to
Mon, Aug. 13, 2018 @ 10:00 AM
PRO COOKING MONDAY MORNINGS 10am – 2pm
 

 

 

 

PRO COOKING MONDAY MORNINGS 10AM-2PM

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to path the 50% deposit

 

Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.  

 *Material subject to change

 

Class 1 Knife Skills:  Quinoa Gado Gado Bowl with Peanut Sauce


Class 2 Stocks & Soups: Butternut Squash Soup with Miso & Lime, Toasted Pepitas & Basmati Rice. Root Vegetable Minestrone with Bacon & Croutons


Class 3 Salads: Kale Caesar Salad with Torn Croutons & Parmesan Crisps. Chicken Salad on Crostini w/ Herbs & Pickled Mustard Seeds. Spinach Salad with Candied Walnuts, Cranberries, and Gorgonzola. Antipasto Salad with Italian Vinaigrette & Warm Chickpeas


Class 4 Vegetables: Green Bean Salad with Basil Pesto. Baba Ganoush with Fresh Pita Chips. Cauliflower Steaks with Romesco Sauce. Sweet Potato Fries with Whipped Tahini Sauce


Class 5 Sauces: Pan Seared Salmon with Hollandaise Sauce & Roasted Asparagus. Macaroni & Cheese with Sauce Mornay


Class 6 Eggs: Seasonal Quiche. Cheese Souffles


Class 7 Grains and Pulses: Seasonal Risotto. White Bean Crostini


Class 8 Fresh Pasta: Pasta Alfredo. Pasta all’Amatriciana. Pasta al Ragu Bolognese


Class 9 Fin Fish: Fish & Chips with Remoulade. Indian Spiced Fish with Basmati Rice & Mango Chutney


Class 10 Shellfish: Crab Cakes with Dill Sauce & Shaved Fennel Salad. Thai Green Curry Mussels & Rice. Lobster Rolls with Old Bay Potato Salad. Mexican Shrimp Cocktail with Fresh Tortilla Chips


Class 11 Chicken: Chicken & Dumplings, Fried Chicken Wings with Collard Greens, Optional Buffalo Wing Variation, Chicken Tagine with Preserved Lemon and Couscous

 

Sambal Chicken Skewers with Thai Mango & Papaya Salad


Class 12 Pork: Pork Schnitzel with Braised Greens, Whipped Potatoes, & Paprika Sauce. Pork Ribs with Coleslaw, Tangy BBQ Sauce, & Biscuits. Pork Chops with Apples & Cider Sauce; Crispy Potato Cakes


Class 13 Beef & Lamb: Grilled Hanger Steak with Bearnaise Sauce & Gnocchi Parisienne


Class 14 Food Preservation: Salsa Verde (take home), Mustard, Pickles, Onion Jam


Class 15 Sausage: Fresh Sausages. Quick Ketchup. Quick Sauerkraut


Class 16 Cheese: Ricotta Gnocchi. Fresh Ricotta


Class 17 Artisan Pizza: Pizza Dough. Pizza Margherita. Heirloom Potato Pizza. Sausage Pizza. All White Pizza


Class 18 Cuisine of Los Angeles: Kimchi Fried Rice w/ Tofu. Pork Tamales. Sweet Tamales. Korean Tacos


Class 19 Wine & Plating: Salt Crusted Branzino. Pineapple Upside Down Cake. Grilled Hanger Steak. Wild Mushroom Ragout


Class 20 Canapes & Graduation: Crab Puffs. Shrimp & Pineapple Skewers. Brie & Fig Jam Vol au Vent. Cheese Gougeres. Smoked Salmon Blini. Cheddar Cheese Shortbreads. Chocolate Shortbread. Wedding Cookies. Coffee + Prosecco

 

 

It's too late to register for this series. The cutoff date was Mon, Mar. 19, 2018.

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
2749

Sun, Jun. 24, 2018 @ 10:00 AM
to
Sun, Nov. 18, 2018 @ 10:00 AM
PRO COOKING SUNDAY MORNINGS 10am – 2pm
 
PRO COOKING SUNDAY MORNINGS 10AM-2PM
 

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to path the 50% deposit

Call office to sign up! 310.295.2296

 

Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.  

 *Material subject to change

 

Class 1 Knife Skills:  Quinoa Gado Gado Bowl with Peanut Sauce


Class 2 Stocks & Soups: Butternut Squash Soup with Miso & Lime, Toasted Pepitas & Basmati Rice. Root Vegetable Minestrone with Bacon & Croutons


Class 3 Salads: Kale Caesar Salad with Torn Croutons & Parmesan Crisps. Chicken Salad on Crostini w/ Herbs & Pickled Mustard Seeds. Spinach Salad with Candied Walnuts, Cranberries, and Gorgonzola. Antipasto Salad with Italian Vinaigrette & Warm Chickpeas


Class 4 Vegetables: Green Bean Salad with Basil Pesto. Baba Ganoush with Fresh Pita Chips. Cauliflower Steaks with Romesco Sauce. Sweet Potato Fries with Whipped Tahini Sauce


Class 5 Sauces: Pan Seared Salmon with Hollandaise Sauce & Roasted Asparagus. Macaroni & Cheese with Sauce Mornay


Class 6 Eggs: Seasonal Quiche. Cheese Souffles


Class 7 Grains and Pulses: Seasonal Risotto. White Bean Crostini


Class 8 Fresh Pasta: Pasta Alfredo. Pasta all’Amatriciana. Pasta al Ragu Bolognese


Class 9 Fin Fish: Fish & Chips with Remoulade. Indian Spiced Fish with Basmati Rice & Mango Chutney


Class 10 Shellfish: Crab Cakes with Dill Sauce & Shaved Fennel Salad. Thai Green Curry Mussels & Rice. Lobster Rolls with Old Bay Potato Salad. Mexican Shrimp Cocktail with Fresh Tortilla Chips


Class 11 Chicken: Chicken & Dumplings, Fried Chicken Wings with Collard Greens, Optional Buffalo Wing Variation, Chicken Tagine with Preserved Lemon and Couscous

Sambal Chicken Skewers with Thai Mango & Papaya Salad



Class 12 Pork: Pork Schnitzel with Braised Greens, Whipped Potatoes, & Paprika Sauce. Pork Ribs with Coleslaw, Tangy BBQ Sauce, & Biscuits. Pork Chops with Apples & Cider Sauce; Crispy Potato Cakes


Class 13 Beef & Lamb: Grilled Hanger Steak with Bearnaise Sauce & Gnocchi Parisienne


Class 14 Food Preservation: Salsa Verde (take home), Mustard, Pickles, Onion Jam


Class 15 Sausage: Fresh Sausages. Quick Ketchup. Quick Sauerkraut


Class 16 Cheese: Ricotta Gnocchi. Fresh Ricotta


Class 17 Artisan Pizza: Pizza Dough. Pizza Margherita. Heirloom Potato Pizza. Sausage Pizza. All White Pizza


Class 18 Cuisine of Los Angeles: Kimchi Fried Rice w/ Tofu. Pork Tamales. Sweet Tamales. Korean Tacos


Class 19 Plating: Salt Crusted Branzino. Pineapple Upside Down Cake. Grilled Hanger Steak. Wild Mushroom Ragout


Class 20 Canapes & Graduation: Crab Puffs. Shrimp & Pineapple Skewers. Brie & Fig Jam Vol au Vent. Cheese Gougeres. Smoked Salmon Blini. Cheddar Cheese Shortbreads. Chocolate Shortbread. Wedding Cookies. Coffee + Prosecco.

 

 

6 openings available

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
2757

Sat, Aug. 4, 2018 @ 10:00 AM
to
Sat, Aug. 25, 2018 @ 10:00 AM
BASICS COOKING SERIES 10am-1pm
 

Basic Cooking 4 week series 

This four-part series is perfectly suited for a beginner cook looking to learn fundamental skills in the kitchen. Taught by one of our executive chefs, students will learn how to handle food like a professional. This series covers knife skills, sauces, stocks, and introductory cooking methods for chicken, fish, vegetables, and starches. And of course, each session ends with a feast as the students eat the coursework!

 

Week 1 – Knife Skills:Soups and Salads: Learn to make delicious dressings, seasonal soups, salads and homemade croutons.

 

Week 2 – Vegetables and Grains: Learn how to properly roast, blanch, and sauté vegetables and how to cook common grains. We’ll make seasonal grain salads and vegetables dishes.

 

Week 3 – Fish: Students will learn the key to perfectly cooked fish and variety of sauces and sides.

 

Week 4Chicken: Chicken scaloppini with marsala and caper with whipped yukon gold potatoes. Chicken kofta, chopped tomato salad, Porcini braised chicken thighs, Roasted root veg grilled chicken with herb rice pilaf 

 

 

 

0 openings available

$495.00

Chef Instructor

Class/Date Description Openings/Price/Location
2774

Wed, Aug. 8, 2018 @ 6:30 PM
to
Wed, Jan. 9, 2019 @ 6:30 PM
PRO COOKING WEDNESDAY EVENINGS 6:30PM-10:30PM
 
 

PRO COOKING WEDNESDAY EVENINGS 6:30PM-10:30PM

 

PRO COOKING WEDNESDAY PM Tuition is $2950 Deposit is $1475 to hold the seat $1475 is due on the first day of class Use code DEPPRO at checkout to path the 50% deposit Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.    *Material subject to change  

COURSE OUTLINE

PRO-posal



  1. Knife Skills

    1. Menu: Gado-Gado Bowl

    2. Topics & skills:

      1. Knife skills

      2. Mise en place

      3. Kitchen safety + communication

  2. Salads & Vegetables

    1. Menu: Salade Niçoise

    2. Topics & skills:

      1. Boiling an egg

      2. Blanch & shock

      3. Knife skills

      4. Boiling potatoes

      5. Emulsion

  3. Grain cookery

    1. Menu: Mixed Mushroom & Sage Risotto

    2. Topics & skills:

      1. Frying garnish

      2. Sweating vs. Sautéing

      3. Stove temp control

      4. Risotto method (grains)

  4. Shellfish I & Soup I

    1. Menu: Thai Green Curry w/ Mussels

    2. Topics & skills:

      1. Shellfish

      2. Steaming

      3. Steam method (grains)

      4. Knife skills

      5. Sanitation

  5. Flat Fish & Fry I

    1. Menu: Fish & Chips with Rémoulade

    2. Topics & skills:

      1. Oil blanching

      2. Deep frying

      3. Standard breading protocol

      4. Mayonnaise

      5. Flatfish fabrication

  6. Pan-Searing & Food Preservation I

    1. Menu: Salmon with Creamy Lemon-Dill Sauce, Duck Fat Fried Fingerlings, Slow-Roasted Cherry Tomatoes

    2. Topics & skills:

      1. Pan searing

      2. Shallow fry

      3. Pan sauce, reductions

      4. Gravlax demo

  7. Breakfast

    1. Menu: Gravlax Eggs Benny with House-Made English Muffins

      1. Yeast-leavened bread

      2. Poaching an egg

      3. Hollandaise

      4. Side salad

  8. Poultry I & Food Preservation II

    1. Menu: Chicken with Pan Sauce, Garlic Mashed Potatoes, and Fried Brussels Sprout Leaves

    2. Topics & skills:

      1. Chicken fab

      2. Pan sauce, mounting with butter

      3. Roast bones for chicken stock

      4. Start Duck Confit (marinade, freeze); fat preservation

  9. Poultry II, Soup II, & Stocks

    1. Menu: Chicken Noodle Soup with Biscuits

    2. Topics & skills:

      1. Stocks & soups

      2. Quick breads

      3. Egg noodles from scratch

      4. Work on Duck Confit (cook in its own fat)

  10. Poultry III, Advanced Eggs, & Pastry Intro

    1. Menu: Gougères, Coq au Vin, Chocolate Soufflé with Crème Anglaise

    2. Topics & skills:

      1. Pate a choux

      2. Braising

      3. Soufflé

      4. Stove-top custard

  11. Beef I & Sauces

    1. Menu: Grilled Steak with MOO Sauces (Béarnaise, Bordelaise, and Chimichurri) and Braised Kale

    2. Topics & skills:

      1. Grilling

      2. Sauces

      3. Reductions

      4. Derivative Sauces

      5. Braising vegetables

  12. Round Fish & Food Preservation III

    1. Menu: Fish Tacos w/ Pickled Asian Slaw  

    2. Topics & skills:

      1. Round fish fabrication

      2. Tortillas from scratch

      3. Quick-pickle (radishes, carrots, red cabbage)

  13. Pizza, pizza!

    1. (Same as previous version)

  14. Beef II & Fry II

    1. Menu: Whopper from Scratch with House-made Special Sauce and Fries

    2. Topics & skills:

      1. Grinding meat

      2. Cuts of beef

      3. Cold fry fries

      4. Hamburger buns

  15. Pork I

    1. Menu: Sautéed Pork Chops with Sage Pan Sauce and Sautéed Apples

    2. Topics & skills:

      1. Grind meat and make sausages for next class

  16. Pork II, Poultry IV, Legumes

    1. Menu: Cassoulet with Sausages and Duck Confit

    2. Topics & skills:

      1. Cooking sausages

      2. Legume cookery

      3. Finish Confit

  17. Hand-Cut Pasta & Shellfish II

    1. Menu: Fresh Squid-Ink Pasta with Spicy Lobster Sauce

    2. Topics & skills:

      1. Fresh pasta

      2. Lobster fab

  18. Filled Pasta & Milk Craft

    1. Menu: Fresh Ricotta Ravioli w/ Madiera Brown Butter Sauce

    2. Topics & skills:

      1. Milk craft

      2. Filled pasta

      3. Browning butter

  19. Modern Cooking Methods

    1. Menu: Modern Beef & Broccoli

    2. Topics & skills:

      1. Sous-vide steak

      2. Dehydrating

      3. Puréeing

      4. Reverse searing steak

  20. Canapés & Commencement   

    1. (same as previous version)

 

$2950.00

Chef Instructor

 
 
 
 
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