calendar image
 
March 2018
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
2
#4206 at 10:00 AM
INTRO TO FRENCH MACARONS: The French Method
16 openings available
3
4
#4171 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
3 openings available

#4215 at 2:00 PM
FLOURLESS CAKES
15 openings available

#4233 at 2:00 PM
GOURMANDISE TECHNIQUE: Beef
16 openings available
5
#4192 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available
6
#4169 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
12 openings available
7
#4270 at 9:30 AM
LEARN TO COOK: A 10-Week Pro Series
11 openings available

#4282 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
3 openings available

#4228 at 6:30 PM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
10 openings available
8910
11
#4171 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
3 openings available

#4213 at 2:00 PM
RUSTIC BREADS: Boules, Loaves and Preserves
8 openings available

#4234 at 2:00 PM
GOURMANDISE TECHNIQUE:Knife Skills
16 openings available
12
#4192 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available
13
#4169 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
12 openings available
14
#4270 at 9:30 AM
LEARN TO COOK: A 10-Week Pro Series
11 openings available

#4282 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
3 openings available

#4228 at 6:30 PM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
10 openings available
15
16
#4239 at 6:30 PM
SOUTHERN FRIED CHICKEN DINNER
16 openings available
17
18
#4171 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
3 openings available

#4186 at 9:30 AM
ARTISANAL CHOCOLATE WORKSHOPS: Molded Chocolates, Bon Bons & Truffles
12 openings available

#4236 at 2:00 PM
GOURMANDISE TECHNIQUE: Eggs!
16 openings available
19
#4192 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available
20
#4169 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
12 openings available
21
#4270 at 9:30 AM
LEARN TO COOK: A 10-Week Pro Series
11 openings available

#4282 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
3 openings available
22
23
#4210 at 10:00 AM
BRIOCHE & BABKA
12 openings available
24
25
#4223 at 10:00 AM
MERINGUE CAKES
12 openings available

#4235 at 2:00 PM
GOURMANDISE TECHNIQUE: Fish
13 openings available
2627
28
#4282 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
3 openings available
Class/Date Description Openings / Price / Location
4206

Fri, Mar 2 2018 @ 10:00 AM
INTRO TO FRENCH MACARONS: The French Method
 

Whisk yourself into a Paris patisserie as you learn to whip, fold and pipe your way to Macaron perfection. We will begin the class with a demonstration and then break out to make two different flavors of shells using the Italian method. Once your batter is ready, you'll learn how pipe like a pro. We will let the macarons rest before baking and jump right into our fillings! Our macarons will be sandwiched with three different fillings, from an infused milk chocolate ganache to a creamy classic sea salt caramel.

Chocolate Macarons Shells

Green Tea (Matcha) Macarons

Milk Chocolate Passionfruit Ganache

White Chocolate Raspberry Ganache

Salted Caramel Cream Filling

THIS IS A 3 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. Classes are BYOB.

16 openings available

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4171

Sun, Mar 4 2018 @ 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
 

This 10-week series is designed for the beginner or intermediate culinary student or baking enthusiast looking to improve on the basics of baking and pastry. These four-hour classes are taught in a professional environment and includes a chef coat. You will work independently and hands-on in a class with no more than 10 students.
 
Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen. As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars. We encourage you to bring a food-safe container to class to bring home your delicious work. Certificates of completion will be awarded at the end of the series.

 

CLASS MEETS FROM 9am-1PM

EVERY SUNDAY FOR 10 WEEKS
 

Day 1: Mousses and Souffles.  Whip, beat and fold!  Learn the secrets to perfect souffles and smooth as silk mousses.  Chocolate Souffle, Cheese Souffle, Lemon Mousse and Honey Chocolate mousse; Pate a Bombe.

Day 2: Egg-leavened Cakes. Perfect your genoise and pair it with a lighter-than-air Dacquoise.  A lemon-scented Chiffon Cake with Bavarian Cream will make your swoon...

Day 3: Fruit Mousse Cakes.  Pair your egg-leaved cake with handmade Ladyfingers and seasonal Berry Mousses for spectacular results.  

Day 4: Yeasted Doughs.  From dinner rolls to sticky buns, you'll explore the rich doughs that make breakfast and dinner so much sweeter.

Day 5: Savory Breads. Lean doughs are vessels for all things savory.  You'll create your own focaccia and pizza, as well as handmade pita bread, to pair with your housemade cheese.

Day 6: Petit Fours  Small bites make big impressions, and attention to finishing details are key.  We will make Orange Blossom Madeleines, Classic Petit Fours with a Chocolate MIrrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 7: Cake Decorating: Get great a piping and learn new, modern designs for buttercream cakes with clean lines that will impress.

Day 8: Truffles, Marshmallows and Infused Toffees: Create a candy wonderland with our favorite base recipes.  You'll make your own custom ganaches for truffles, embed toffees with your favorite flavors and make batches of marshmallows to rival any you've ever had!

Day 9: Macarons: Perfect the French Method as you make Vanilla Bean, Pistachio and Hazelnut Macarons with custom ganaches and buttercreams to sandwich them with.

Day 10: Making Chocolate Basics Learn the basics of chocolate tempering and make some beautiful treats including rochers and chocolate lollipops!


------------
The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and  light-colored aluminum cake pan measuring 6" and  8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please.
Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

3 openings available

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4215

Sun, Mar 4 2018 @ 2:00 PM
FLOURLESS CAKES
 
Tired of not knowing which gluten free cake recipes to trust and brick-like chocolate cakes?  Look no more- these cakes are delicious, easy to make and happen to be gluten free instead of reverse engineered.
 
Mousse-like Flourless Chocolate Cake
Hazelnut Marjolaine with French Buttercream
Orange Blossom Chiffon Cake

THIS IS A 3 HOUR CLASS 

** Please Note: The Gourmandise School is not a gluten-free facility **

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

15 openings available

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4233

Sun, Mar 4 2018 @ 2:00 PM
GOURMANDISE TECHNIQUE: Beef
 

In this hands on lecture, demo and cooking class, you will learn the basics of selecting, storing and cooking beef successfully. This class is designed to teach you how to cook and feel confident in the kitchen. Oh! And eat delicious food too.

Braise, sear, and bake:
Sweet  & Spicy Garlic Skirt Steak
Classic Meatballs on Grilled Bread with Tomato Sauce
Steak Diane with Horseradish Mashed Potatoes

THIS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

16 openings available

$115.00

Chef Laura Weinman

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4192

Mon, Mar 5 2018 @ 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
 

Professional Pastry Program Level 1

This 10-week series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking andpastry. These four-hour classes are taught in a professional environment and includes a chef coat.  You will work independently and hands-on in a class with no more than 10 students. 

Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen.  As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars.  We encourage you to bring a food-safe container to class to bring home your delicious work.  Certificates of completion will be awarded at the end of the series.

 THIS CLASS MEETS EVERY MONDAY

For 10 WEEKS FROM 9AM-1PM

Day 1: Introduction to Basic Techniques

Start the series off by learning about the chemistry of baking.  We will explore how flour, sugar, eggs and other ingredients work in your recipes.  The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed.  Students will receive textbooks and chef coats.

Day 2: Muffins, Quickbreads and Poundcakes

We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert. 

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean PoundcakeFlaky Buttermilk Biscuits

Day 3: Cookies, Brownies and Bars

Make the perfect batch of cookies for consistently even baking and great results every time. 

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 4: Egg-based Desserts

Learn to bake velvety smooth egg based desserts that range from creme brulee to classic chocolate puddings.

Creme Brulee, Milk Chocolate Pudding, Butterscotch Pot de Creme, Cannele

Day 5:Pâte à Choux

Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 6: Seasonal Fruit and Vegetable Desserts

You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts.

Seasonal Buckles, Cobblers, Upside Down Cake and Apric0t Zucchini Bread

Day 7: Cheesecakes

Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Homemade Graham; Ricotta Cheesecakes; Classic Cream Cheese Cheesecake; various toppings


Day 8:Tarts

Love a cookie crunch filling with a custard or fruit filling? We'll learn the proper way to press crust into a pan and master baking crusts blind and with filling.

Pate Sucre; Lemon Shortcrust: Seasonal Fillings

Day 9: Pies

We'll tackle making the perfect pie dough and then crimp, fold and lattice our dough into beautiful pies

All Butter Pie Dough: Seasonal Fillings


Day 10: Cake Baking:

Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class.

Classic Yellow Cake, Devil’s Food, Italian Buttercream, Basic Cake Decorating, Chocolate Glaze


------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall.  There is plenty of parking on the third level directly behind the school.  In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall.  This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

 

Please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

9 openings available

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4169

Tue, Mar 6 2018 @ 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
 

Take your cooking to the next level with this 10-week technique based series that will have you cooking intuitively in no time.  Each student will work at their own station to maximize the learning experience.  The chef instructor will provide a comprehensive lecture and demo, followed by a hands-on cooking class. 


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize their learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.


THIS CLASS MEETS EVERY TUESDAY EVENING

For 10 Weeks from 6:00pm to 9:30pm

 

Week 1: KNIFE SKILLS:  Learn the proper way to handle and care for your knives, and the essential techniques to slice, dice, julienne, chiffonade and shred.

Chicken Broth

Chicken Stock

Seasonal Vegetable Broth

 

Week 2: SOUPS AND SALADS:  Learn how to cook homemade stocks and broths and turn them into delicious soups and sauces, then master salads and homemade dressings.

Sesame Kale Salad

Heirloom Potato Salad with Fresh Herbs

Southwest Chopped Salad, Apple, Date, Endive with Stilton Cheese

Butter Lettuce Cherry Tomato Salad with Classic Green Goddess

Tortilla Soup

Carrot Ginger Soup

White Bean Soup with Crispy Sage

 

Week 3: EGGS and DAIRY:   Learn how to make fresh homemade cheese, as well as a variety of egg dishes.

Homemade Ricotta Cheese

Deviled Eggs

Spinach Mushroom Frittata

Perfect Poached Eggs

 

Week 4:  CLASSIC and CONTEMPORARY SAUCES:  Learn how to prepare essential classic french sauces, as well as some go-to condiment sauces to brighten up a simple meal.

Béchamel for Mac & Cheese

Reductions and Pan Sauces

Classic Tomato Sauce

Romesco

Salsa Verde

Hollandaise

 

Week 5:  VEGETABLES:  Learn how to properly select, store and cook vegetables.

Roasted Rainbow Carrots

Beet Salad

Roasted Butternut Squash

Arugula Goat Cheese with Sherry Vinaigrette

Braised Red Cabbage

 

Week 6: PASTA, GNOCCHI AND POLENTA Learn how to cook and sauce pasta, roll homemade gnocchi, and perfect polenta.

Spaghetti Carbonara

Penne with Pesto

Potato Gnocchi with Sage Brown Butter Sauce

Polenta with Mushrooms and Bacon

 

Week 7: GRAINS and LEGUMES:  Learn how to cook and incorporate wholes grains into your daily meals.

Autumn Vegetable Farro

Zucchini Rice Gratin

Curry Beluga Lentil Quinoa

Roasted Garlic Hummus

 

Week 8: POULTRY:  Learn the technique of breaking down and using a whole chicken and trnasform it into three meals.

Chicken Meatballs

Zaatar Crispy Chicken Breast

Buttermilk Fried Chicken Legs

 

 Week 9:  MEATS:  Learn the proper cuts of meat and cooking techniques.

Lamb Meatball Lettuce Wraps with Mint Pesto

Pickled Red Onions and Feta

Pan-seared Pork Chops with Caramelized Apples and Parsnips with Madeira Sauce

Grilled Skirt Steak with Chimichuri and Tomato Cucumber Salsa

 

Week 10: FISH and SHELLFISH:   Learn to select, store and properly cook fish and shellfish.

Smokey Grilled Fish Tacos

Braised Halibut Provencal

French Style Mussels

Roasted Salmon with Pistachio Pesto and Labneh


------------

This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

12 openings available

$1400.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4270

Wed, Mar 7 2018 @ 9:30 AM
LEARN TO COOK: A 10-Week Pro Series
 

Take your cooking to the next level with this 10-week technique based series that will have you cooking intuitively in no time.  Each student will work at their own station to maximize the learning experience.  The chef instructor will provide a comprehensive lecture and demo, followed by a hands-on cooking class. 


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize their learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.


THIS CLASS MEETS EVERY WEDNESDAY MORNING

For 10 Weeks from 930am-1pm

MENUS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABLITY OF PRODUCE AND SEAFOOD

 

Week 1: KNIFE SKILLS:  Learn the proper way to handle and care for your knives, and the essential techniques to slice, dice, julienne, chiffonade and shred.

Chicken Broth

Chicken Stock

Seasonal Vegetable Broth

 

Week 2: SOUPS AND SALADS:  Learn how to cook homemade stocks and broths and turn them into delicious soups and sauces, then master salads and homemade dressings.

Sesame Kale Salad

Heirloom Potato Salad with Fresh Herbs

Southwest Chopped Salad, Apple, Date, Endive with Stilton Cheese

Butter Lettuce Cherry Tomato Salad with Classic Green Goddess

Tortilla Soup

Carrot Ginger Soup

White Bean Soup with Crispy Sage

 

Week 3: EGGS and DAIRY:   Learn how to make fresh homemade cheese, as well as a variety of egg dishes.

Homemade Ricotta Cheese

Deviled Eggs

Spinach Mushroom Frittata

Perfect Poached Eggs

 

Week 4:  CLASSIC and CONTEMPORARY SAUCES:  Learn how to prepare essential classic french sauces, as well as some go-to condiment sauces to brighten up a simple meal.

Béchamel for Mac & Cheese

Reductions and Pan Sauces

Classic Tomato Sauce

Romesco

Salsa Verde

Hollandaise

 

Week 5:  VEGETABLES:  Learn how to properly select, store and cook vegetables.

Roasted Rainbow Carrots

Beet Salad

Roasted Butternut Squash

Arugula Goat Cheese with Sherry Vinaigrette

Braised Red Cabbage

 

Week 6: PASTA, GNOCCHI AND POLENTA Learn how to cook and sauce pasta, roll homemade gnocchi, and perfect polenta.

Spaghetti Carbonara

Penne with Pesto

Potato Gnocchi with Sage Brown Butter Sauce

Polenta with Mushrooms and Bacon

 

Week 7: GRAINS and LEGUMES:  Learn how to cook and incorporate wholes grains into your daily meals.

Autumn Vegetable Farro

Zucchini Rice Gratin

Curry Beluga Lentil Quinoa

Roasted Garlic Hummus

 

Week 8: POULTRY:  Learn the technique of breaking down and using a whole chicken and trnasform it into three meals.

Chicken Meatballs

Zaatar Crispy Chicken Breast

Buttermilk Fried Chicken Legs

 

 Week 9:  MEATS:  Learn the proper cuts of meat and cooking techniques.

Lamb Meatball Lettuce Wraps with Mint Pesto

Pickled Red Onions and Feta

Pan-seared Pork Chops with Caramelized Apples and Parsnips with Madeira Sauce

Grilled Skirt Steak with Chimichuri and Tomato Cucumber Salsa

 

Week 10: FISH and SHELLFISH:   Learn to select, store and properly cook fish and shellfish.

Smokey Grilled Fish Tacos

Braised Halibut Provencal

French Style Mussels

Roasted Salmon with Pistachio Pesto and Labneh


------------

This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

11 openings available

$1400.00

Chef Jamie Ginsburg

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4282

Wed, Mar 7 2018 @ 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
 

Join Chef Carol Carol Cotner Thompson for an 8-week cooking series to introduce you to a wide array of cuisines. Each student will work independently and will learn to master Italian, French, Spanish and Meditteranean menus with recipes that are simple to execute and stunning to plate. This 8-week series will focus on planning, prepping, cooking and do-ahead tasks to make you feel masterful in your kitchen.


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize the learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

 

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

 

 THIS CLASS MEETS EVERY WEDNESDAY EVENING

For 8 Weeks from 6-930pm

 

Week 1: The Loire Valley

Chicken Fricasse

Vegetable Salad

Tarte Tatin

 

Week 2: Parisian Bistro

Greens with Warm Goat Cheese and Honey

Sole Meuniere

Pomme Dauphinoise (Potatoes)

Gateau au Chocolat

 

Week 3: Emilia-Romagna

Fresh Parpadelle

Bolognese Sauce

Shaved Vegetables and Parmesan

Panna Cotta

 

Week 4: The Lombardi Region

Risotto

Chicken Milanese with Arugula Salad

Pine Nut Torte

 

Week 5: A Taste of India

Chicken Tikka Masala

Sag Paneer

Potato Paratha

Chan Dal


 

Week 6: Mexico!

Enchiladas Verde

Chicken Tinga

Carne Asada

Tacos

Tres Leches Cake

 

Week 7: Southeast Asian

Assorted Curries

Papaya Salad

Pad Thai

Lemongrass Beef & Noodle Salad

Coconut Rice

 

Week 8: Meditteranean

Fatoush Salad

Beet Tahini

Baba Ganoush

Flat Breads with Za'atar

Chicken Slovaki

Baklava

 

------------

This series take place at our state-of-the-art kitchen at the Santa Monica Place shopping center.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

3 openings available

$1200.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4228

Wed, Mar 7 2018 @ 6:30 PM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
 

This 4-week series is designed to teach culinary fundamentals to establish your foundational cooking skills.  You will work at your own station under the guidance of our Chef Instructor who will teach classic techniques, and give you a great series of recipes to add to your repertoire.  Bring containers to class - you'll love your next day lunches!

THIS CLASS MEETS EVERY WEDNESDAY EVENING

For 4 weeks from 6:30pm-9:30pm

Day 1:Knife Skills: Soups & Salads. Sharpen your knife skills and learn to make four classic dishes that make perfect lunches and sides (while learning two awesome do-ahead dressings). Ginger Kale Salad, Farmers Market Chopped Salad, Tuscan Vegetable Soup, Tomato Bisque.

Day 2: Poultry: Learn to use various parts of the chicken while making 4 complete dinners. Moroccan Braised Chicken with Orange Scented Couscous, Turkey Ricotta Meatballs with Sage and Roasted Sweet Potatoes, Grainy Mustard Chicken Gratin with Roasted Broccoli.

Day 3: Meats: Herbed Pork Tenderloin with Creamy Polenta & Caramelized Onions, Beef Bourguignon, Hoisin Beef with Scallion Pancakes and Spicy Slaw.

Day 4: Fish: Grilled Albacore on Greek Orzo, Maple Pecan Salmon, Pan-Sauteed Mahi Mahi Tacos with Fresh Pineapple and Cilantro Mint Pesto.

Menu items subject to change.  If you need to substitute an ingredient, call the school to let us know. You can make up up to one class in the series should you miss one.

------------

This class takes place at our state-of-the-art cooking school at the Santa Monica Place Shopping Center.  There is plenty of parking in Parking Structure 7 off Broadway directly behind the school, best level to park on is Level 4 if possible.  Please arrive on time in comfortable attire and close-toed shoes. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your class or receive an account credit.  Ages 16 and up.

10 openings available

$525.00

Chef Gill Boyd

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4171

Sun, Mar 11 2018 @ 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
 

This 10-week series is designed for the beginner or intermediate culinary student or baking enthusiast looking to improve on the basics of baking and pastry. These four-hour classes are taught in a professional environment and includes a chef coat. You will work independently and hands-on in a class with no more than 10 students.
 
Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen. As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars. We encourage you to bring a food-safe container to class to bring home your delicious work. Certificates of completion will be awarded at the end of the series.

 

CLASS MEETS FROM 9am-1PM

EVERY SUNDAY FOR 10 WEEKS
 

Day 1: Mousses and Souffles.  Whip, beat and fold!  Learn the secrets to perfect souffles and smooth as silk mousses.  Chocolate Souffle, Cheese Souffle, Lemon Mousse and Honey Chocolate mousse; Pate a Bombe.

Day 2: Egg-leavened Cakes. Perfect your genoise and pair it with a lighter-than-air Dacquoise.  A lemon-scented Chiffon Cake with Bavarian Cream will make your swoon...

Day 3: Fruit Mousse Cakes.  Pair your egg-leaved cake with handmade Ladyfingers and seasonal Berry Mousses for spectacular results.  

Day 4: Yeasted Doughs.  From dinner rolls to sticky buns, you'll explore the rich doughs that make breakfast and dinner so much sweeter.

Day 5: Savory Breads. Lean doughs are vessels for all things savory.  You'll create your own focaccia and pizza, as well as handmade pita bread, to pair with your housemade cheese.

Day 6: Petit Fours  Small bites make big impressions, and attention to finishing details are key.  We will make Orange Blossom Madeleines, Classic Petit Fours with a Chocolate MIrrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 7: Cake Decorating: Get great a piping and learn new, modern designs for buttercream cakes with clean lines that will impress.

Day 8: Truffles, Marshmallows and Infused Toffees: Create a candy wonderland with our favorite base recipes.  You'll make your own custom ganaches for truffles, embed toffees with your favorite flavors and make batches of marshmallows to rival any you've ever had!

Day 9: Macarons: Perfect the French Method as you make Vanilla Bean, Pistachio and Hazelnut Macarons with custom ganaches and buttercreams to sandwich them with.

Day 10: Making Chocolate Basics Learn the basics of chocolate tempering and make some beautiful treats including rochers and chocolate lollipops!


------------
The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and  light-colored aluminum cake pan measuring 6" and  8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please.
Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

3 openings available

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4213

Sun, Mar 11 2018 @ 2:00 PM
RUSTIC BREADS: Boules, Loaves and Preserves
 

Gather 'round as we knead, stretch, fold and proof our way to great, round hand crafted loaves.  Bring containers or paper bags with you to transport your breads home (beret and bicycle optional).  You'll also learn to make your own sourdough starter.

Learn the Science Behind:
Wild Yeast
Fermentation
Hydration and Extraction

Make:
Wild Yeast Culture
Sourdough Starter
Sprouted Wheat

Bake:
Classic Whole Grain Sourdough Bread
Sprouted Wheat Boule
Hazelnut Fig Loaf

THIS IS A 6 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation

This is a vegetarian class.

Ages 16 and up. Classes are BYOB.

8 openings available

$225.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4234

Sun, Mar 11 2018 @ 2:00 PM
GOURMANDISE TECHNIQUE:Knife Skills
 

Hone your skills in this most important cooking technique class.  Knowing how to handle and care for your knives the right way will change how you cook.  Great for novice and frequent cooks, this class focuses on proper handling of a knife, making clean cuts, feeling confident with various knives and how to care for them.  Watch, learn and practice your new found skills by putting together a delicious dinner menu!

Asian Chicken Slaw

Quinoa Taboule

Rosemary Roasted Carrots

Country Fried Potatoes

Fresh Fruit Crumble

THIS IS A 3 HOUR CLASS 

 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

16 openings available

$85.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4192

Mon, Mar 12 2018 @ 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
 

Professional Pastry Program Level 1

This 10-week series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking andpastry. These four-hour classes are taught in a professional environment and includes a chef coat.  You will work independently and hands-on in a class with no more than 10 students. 

Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen.  As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars.  We encourage you to bring a food-safe container to class to bring home your delicious work.  Certificates of completion will be awarded at the end of the series.

 THIS CLASS MEETS EVERY MONDAY

For 10 WEEKS FROM 9AM-1PM

Day 1: Introduction to Basic Techniques

Start the series off by learning about the chemistry of baking.  We will explore how flour, sugar, eggs and other ingredients work in your recipes.  The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed.  Students will receive textbooks and chef coats.

Day 2: Muffins, Quickbreads and Poundcakes

We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert. 

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean PoundcakeFlaky Buttermilk Biscuits

Day 3: Cookies, Brownies and Bars

Make the perfect batch of cookies for consistently even baking and great results every time. 

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 4: Egg-based Desserts

Learn to bake velvety smooth egg based desserts that range from creme brulee to classic chocolate puddings.

Creme Brulee, Milk Chocolate Pudding, Butterscotch Pot de Creme, Cannele

Day 5:Pâte à Choux

Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 6: Seasonal Fruit and Vegetable Desserts

You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts.

Seasonal Buckles, Cobblers, Upside Down Cake and Apric0t Zucchini Bread

Day 7: Cheesecakes

Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Homemade Graham; Ricotta Cheesecakes; Classic Cream Cheese Cheesecake; various toppings


Day 8:Tarts

Love a cookie crunch filling with a custard or fruit filling? We'll learn the proper way to press crust into a pan and master baking crusts blind and with filling.

Pate Sucre; Lemon Shortcrust: Seasonal Fillings

Day 9: Pies

We'll tackle making the perfect pie dough and then crimp, fold and lattice our dough into beautiful pies

All Butter Pie Dough: Seasonal Fillings


Day 10: Cake Baking:

Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class.

Classic Yellow Cake, Devil’s Food, Italian Buttercream, Basic Cake Decorating, Chocolate Glaze


------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall.  There is plenty of parking on the third level directly behind the school.  In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall.  This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

 

Please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

9 openings available

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4169

Tue, Mar 13 2018 @ 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
 

Take your cooking to the next level with this 10-week technique based series that will have you cooking intuitively in no time.  Each student will work at their own station to maximize the learning experience.  The chef instructor will provide a comprehensive lecture and demo, followed by a hands-on cooking class. 


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize their learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

 
THIS CLASS MEETS EVERY TUESDAY EVENING

For 10 Weeks from 6:00pm to 9:30pm

 

Week 1: KNIFE SKILLS:  Learn the proper way to handle and care for your knives, and the essential techniques to slice, dice, julienne, chiffonade and shred.

Chicken Broth

Chicken Stock

Seasonal Vegetable Broth

 

Week 2: SOUPS AND SALADS:  Learn how to cook homemade stocks and broths and turn them into delicious soups and sauces, then master salads and homemade dressings.

Sesame Kale Salad

Heirloom Potato Salad with Fresh Herbs

Southwest Chopped Salad, Apple, Date, Endive with Stilton Cheese

Butter Lettuce Cherry Tomato Salad with Classic Green Goddess

Tortilla Soup

Carrot Ginger Soup

White Bean Soup with Crispy Sage

 

Week 3: EGGS and DAIRY:   Learn how to make fresh homemade cheese, as well as a variety of egg dishes.

Homemade Ricotta Cheese

Deviled Eggs

Spinach Mushroom Frittata

Perfect Poached Eggs

 

Week 4:  CLASSIC and CONTEMPORARY SAUCES:  Learn how to prepare essential classic french sauces, as well as some go-to condiment sauces to brighten up a simple meal.

Béchamel for Mac & Cheese

Reductions and Pan Sauces

Classic Tomato Sauce

Romesco

Salsa Verde

Hollandaise

 

Week 5:  VEGETABLES:  Learn how to properly select, store and cook vegetables.

Roasted Rainbow Carrots

Beet Salad

Roasted Butternut Squash

Arugula Goat Cheese with Sherry Vinaigrette

Braised Red Cabbage

 

Week 6: PASTA, GNOCCHI AND POLENTA Learn how to cook and sauce pasta, roll homemade gnocchi, and perfect polenta.

Spaghetti Carbonara

Penne with Pesto

Potato Gnocchi with Sage Brown Butter Sauce

Polenta with Mushrooms and Bacon

 

Week 7: GRAINS and LEGUMES:  Learn how to cook and incorporate wholes grains into your daily meals.

Autumn Vegetable Farro

Zucchini Rice Gratin

Curry Beluga Lentil Quinoa

Roasted Garlic Hummus

 

Week 8: POULTRY:  Learn the technique of breaking down and using a whole chicken and trnasform it into three meals.

Chicken Meatballs

Zaatar Crispy Chicken Breast

Buttermilk Fried Chicken Legs

 

 Week 9:  MEATS:  Learn the proper cuts of meat and cooking techniques.

Lamb Meatball Lettuce Wraps with Mint Pesto

Pickled Red Onions and Feta

Pan-seared Pork Chops with Caramelized Apples and Parsnips with Madeira Sauce

Grilled Skirt Steak with Chimichuri and Tomato Cucumber Salsa

 

Week 10: FISH and SHELLFISH:   Learn to select, store and properly cook fish and shellfish.

Smokey Grilled Fish Tacos

Braised Halibut Provencal

French Style Mussels

Roasted Salmon with Pistachio Pesto and Labneh


------------

This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

12 openings available

$1400.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4270

Wed, Mar 14 2018 @ 9:30 AM
LEARN TO COOK: A 10-Week Pro Series
 

Take your cooking to the next level with this 10-week technique based series that will have you cooking intuitively in no time.  Each student will work at their own station to maximize the learning experience.  The chef instructor will provide a comprehensive lecture and demo, followed by a hands-on cooking class. 


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize their learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.


THIS CLASS MEETS EVERY WEDNESDAY MORNING

For 10 Weeks from 930am-1pm

MENUS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABLITY OF PRODUCE AND SEAFOOD

 

Week 1: KNIFE SKILLS:  Learn the proper way to handle and care for your knives, and the essential techniques to slice, dice, julienne, chiffonade and shred.

Chicken Broth

Chicken Stock

Seasonal Vegetable Broth

 

Week 2: SOUPS AND SALADS:  Learn how to cook homemade stocks and broths and turn them into delicious soups and sauces, then master salads and homemade dressings.

Sesame Kale Salad

Heirloom Potato Salad with Fresh Herbs

Southwest Chopped Salad, Apple, Date, Endive with Stilton Cheese

Butter Lettuce Cherry Tomato Salad with Classic Green Goddess

Tortilla Soup

Carrot Ginger Soup

White Bean Soup with Crispy Sage

 

Week 3: EGGS and DAIRY:   Learn how to make fresh homemade cheese, as well as a variety of egg dishes.

Homemade Ricotta Cheese

Deviled Eggs

Spinach Mushroom Frittata

Perfect Poached Eggs

 

Week 4:  CLASSIC and CONTEMPORARY SAUCES:  Learn how to prepare essential classic french sauces, as well as some go-to condiment sauces to brighten up a simple meal.

Béchamel for Mac & Cheese

Reductions and Pan Sauces

Classic Tomato Sauce

Romesco

Salsa Verde

Hollandaise

 

Week 5:  VEGETABLES:  Learn how to properly select, store and cook vegetables.

Roasted Rainbow Carrots

Beet Salad

Roasted Butternut Squash

Arugula Goat Cheese with Sherry Vinaigrette

Braised Red Cabbage

 

Week 6: PASTA, GNOCCHI AND POLENTA Learn how to cook and sauce pasta, roll homemade gnocchi, and perfect polenta.

Spaghetti Carbonara

Penne with Pesto

Potato Gnocchi with Sage Brown Butter Sauce

Polenta with Mushrooms and Bacon

 

Week 7: GRAINS and LEGUMES:  Learn how to cook and incorporate wholes grains into your daily meals.

Autumn Vegetable Farro

Zucchini Rice Gratin

Curry Beluga Lentil Quinoa

Roasted Garlic Hummus

 

Week 8: POULTRY:  Learn the technique of breaking down and using a whole chicken and trnasform it into three meals.

Chicken Meatballs

Zaatar Crispy Chicken Breast

Buttermilk Fried Chicken Legs

 

 Week 9:  MEATS:  Learn the proper cuts of meat and cooking techniques.

Lamb Meatball Lettuce Wraps with Mint Pesto

Pickled Red Onions and Feta

Pan-seared Pork Chops with Caramelized Apples and Parsnips with Madeira Sauce

Grilled Skirt Steak with Chimichuri and Tomato Cucumber Salsa

 

Week 10: FISH and SHELLFISH:   Learn to select, store and properly cook fish and shellfish.

Smokey Grilled Fish Tacos

Braised Halibut Provencal

French Style Mussels

Roasted Salmon with Pistachio Pesto and Labneh


------------

This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

11 openings available

$1400.00

Chef Jamie Ginsburg

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4282

Wed, Mar 14 2018 @ 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
 

Join Chef Carol Carol Cotner Thompson for an 8-week cooking series to introduce you to a wide array of cuisines. Each student will work independently and will learn to master Italian, French, Spanish and Meditteranean menus with recipes that are simple to execute and stunning to plate. This 8-week series will focus on planning, prepping, cooking and do-ahead tasks to make you feel masterful in your kitchen.


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize the learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

 

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

 

 THIS CLASS MEETS EVERY WEDNESDAY EVENING

For 8 Weeks from 6-930pm

 

Week 1: The Loire Valley

Chicken Fricasse

Vegetable Salad

Tarte Tatin

 

Week 2: Parisian Bistro

Greens with Warm Goat Cheese and Honey

Sole Meuniere

Pomme Dauphinoise (Potatoes)

Gateau au Chocolat

 

Week 3: Emilia-Romagna

Fresh Parpadelle

Bolognese Sauce

Shaved Vegetables and Parmesan

Panna Cotta

 

Week 4: The Lombardi Region

Risotto

Chicken Milanese with Arugula Salad

Pine Nut Torte

 

Week 5: A Taste of India

Chicken Tikka Masala

Sag Paneer

Potato Paratha

Chan Dal


 

Week 6: Mexico!

Enchiladas Verde

Chicken Tinga

Carne Asada

Tacos

Tres Leches Cake

 

Week 7: Southeast Asian

Assorted Curries

Papaya Salad

Pad Thai

Lemongrass Beef & Noodle Salad

Coconut Rice

 

Week 8: Meditteranean

Fatoush Salad

Beet Tahini

Baba Ganoush

Flat Breads with Za'atar

Chicken Slovaki

Baklava

 

------------

This series take place at our state-of-the-art kitchen at the Santa Monica Place shopping center.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

3 openings available

$1200.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4228

Wed, Mar 14 2018 @ 6:30 PM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
 

This 4-week series is designed to teach culinary fundamentals to establish your foundational cooking skills.  You will work at your own station under the guidance of our Chef Instructor who will teach classic techniques, and give you a great series of recipes to add to your repertoire.  Bring containers to class - you'll love your next day lunches!

THIS CLASS MEETS EVERY WEDNESDAY EVENING

For 4 weeks from 6:30pm-9:30pm

Day 1:Knife Skills: Soups & Salads. Sharpen your knife skills and learn to make four classic dishes that make perfect lunches and sides (while learning two awesome do-ahead dressings). Ginger Kale Salad, Farmers Market Chopped Salad, Tuscan Vegetable Soup, Tomato Bisque.

Day 2: Poultry: Learn to use various parts of the chicken while making 4 complete dinners. Moroccan Braised Chicken with Orange Scented Couscous, Turkey Ricotta Meatballs with Sage and Roasted Sweet Potatoes, Grainy Mustard Chicken Gratin with Roasted Broccoli.

Day 3: Meats: Herbed Pork Tenderloin with Creamy Polenta & Caramelized Onions, Beef Bourguignon, Hoisin Beef with Scallion Pancakes and Spicy Slaw.

Day 4: Fish: Grilled Albacore on Greek Orzo, Maple Pecan Salmon, Pan-Sauteed Mahi Mahi Tacos with Fresh Pineapple and Cilantro Mint Pesto.

Menu items subject to change.  If you need to substitute an ingredient, call the school to let us know. You can make up up to one class in the series should you miss one.

------------

This class takes place at our state-of-the-art cooking school at the Santa Monica Place Shopping Center.  There is plenty of parking in Parking Structure 7 off Broadway directly behind the school, best level to park on is Level 4 if possible.  Please arrive on time in comfortable attire and close-toed shoes. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your class or receive an account credit.  Ages 16 and up.

10 openings available

$525.00

Chef Gill Boyd

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4239

Fri, Mar 16 2018 @ 6:30 PM
SOUTHERN FRIED CHICKEN DINNER
 

Grab your honey or BFF and learn to make the BEST fried chicken this side of the South.

Fried Chicken with Hot Pepper Vinegar Sauce
Glazed Sweet Potatoes
Southern Style Cornbread with Honey Butter
Long Cooked Mixed Greens with Bacon
Classic Banana Pudding

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

16 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4171

Sun, Mar 18 2018 @ 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
 

This 10-week series is designed for the beginner or intermediate culinary student or baking enthusiast looking to improve on the basics of baking and pastry. These four-hour classes are taught in a professional environment and includes a chef coat. You will work independently and hands-on in a class with no more than 10 students.
 
Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen. As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars. We encourage you to bring a food-safe container to class to bring home your delicious work. Certificates of completion will be awarded at the end of the series.

 

CLASS MEETS FROM 9am-1PM

EVERY SUNDAY FOR 10 WEEKS
 

Day 1: Mousses and Souffles.  Whip, beat and fold!  Learn the secrets to perfect souffles and smooth as silk mousses.  Chocolate Souffle, Cheese Souffle, Lemon Mousse and Honey Chocolate mousse; Pate a Bombe.

Day 2: Egg-leavened Cakes. Perfect your genoise and pair it with a lighter-than-air Dacquoise.  A lemon-scented Chiffon Cake with Bavarian Cream will make your swoon...

Day 3: Fruit Mousse Cakes.  Pair your egg-leaved cake with handmade Ladyfingers and seasonal Berry Mousses for spectacular results.  

Day 4: Yeasted Doughs.  From dinner rolls to sticky buns, you'll explore the rich doughs that make breakfast and dinner so much sweeter.

Day 5: Savory Breads. Lean doughs are vessels for all things savory.  You'll create your own focaccia and pizza, as well as handmade pita bread, to pair with your housemade cheese.

Day 6: Petit Fours  Small bites make big impressions, and attention to finishing details are key.  We will make Orange Blossom Madeleines, Classic Petit Fours with a Chocolate MIrrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 7: Cake Decorating: Get great a piping and learn new, modern designs for buttercream cakes with clean lines that will impress.

Day 8: Truffles, Marshmallows and Infused Toffees: Create a candy wonderland with our favorite base recipes.  You'll make your own custom ganaches for truffles, embed toffees with your favorite flavors and make batches of marshmallows to rival any you've ever had!

Day 9: Macarons: Perfect the French Method as you make Vanilla Bean, Pistachio and Hazelnut Macarons with custom ganaches and buttercreams to sandwich them with.

Day 10: Making Chocolate Basics Learn the basics of chocolate tempering and make some beautiful treats including rochers and chocolate lollipops!


------------
The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and  light-colored aluminum cake pan measuring 6" and  8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please.
Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

3 openings available

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4186

Sun, Mar 18 2018 @ 9:30 AM
ARTISANAL CHOCOLATE WORKSHOPS: Molded Chocolates, Bon Bons & Truffles
 

Join Chocolatier Ruth Kennison for an 8-hour workshop that will have you tempering, rolling, caramelizing, dipping and enrobing a variety of handmade chocolates.  Students will make caramels, prepare ganache, temper chocolate and enrobe by hand. You will be coloring cocoa butter, caramelizing hazelnuts and perfecting Honeycomb for dipping.

Molded Chocolate Bon Bons filled with Salted Caramel Cream

Jeweled White Chocolate Passionfruit Molded Chocolates

Milk Chocolate Hazelnut Rochers

Classic Truffles Infused with Whiskey

Bonus:

Honeycomb

THIS IS A 8 HOUR CLASS. THERE WILL BE A BREAK FOR LUNCH.

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

12 openings available

$375.00

Chocolatier Ruth Kennison

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4236

Sun, Mar 18 2018 @ 2:00 PM
GOURMANDISE TECHNIQUE: Eggs!
 

Crack open a world of easy egg cookery. We will guide you through the anatomy of the egg and the building blocks of perfect egg dishes.


Fluffy Scramble, Perfect Omelets, Fried Eggs, Poached Eggs, Shirred and Coddled Eggs
And: Homemade English Muffins, Hollandaise, Baked Alaska

THIS IS A 3 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

16 openings available

$85.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4192

Mon, Mar 19 2018 @ 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
 

Professional Pastry Program Level 1

This 10-week series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking andpastry. These four-hour classes are taught in a professional environment and includes a chef coat.  You will work independently and hands-on in a class with no more than 10 students. 

Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen.  As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars.  We encourage you to bring a food-safe container to class to bring home your delicious work.  Certificates of completion will be awarded at the end of the series.

 THIS CLASS MEETS EVERY MONDAY

For 10 WEEKS FROM 9AM-1PM

Day 1: Introduction to Basic Techniques

Start the series off by learning about the chemistry of baking.  We will explore how flour, sugar, eggs and other ingredients work in your recipes.  The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed.  Students will receive textbooks and chef coats.

Day 2: Muffins, Quickbreads and Poundcakes

We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert. 

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean PoundcakeFlaky Buttermilk Biscuits

Day 3: Cookies, Brownies and Bars

Make the perfect batch of cookies for consistently even baking and great results every time. 

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 4: Egg-based Desserts

Learn to bake velvety smooth egg based desserts that range from creme brulee to classic chocolate puddings.

Creme Brulee, Milk Chocolate Pudding, Butterscotch Pot de Creme, Cannele

Day 5:Pâte à Choux

Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 6: Seasonal Fruit and Vegetable Desserts

You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts.

Seasonal Buckles, Cobblers, Upside Down Cake and Apric0t Zucchini Bread

Day 7: Cheesecakes

Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Homemade Graham; Ricotta Cheesecakes; Classic Cream Cheese Cheesecake; various toppings


Day 8:Tarts

Love a cookie crunch filling with a custard or fruit filling? We'll learn the proper way to press crust into a pan and master baking crusts blind and with filling.

Pate Sucre; Lemon Shortcrust: Seasonal Fillings

Day 9: Pies

We'll tackle making the perfect pie dough and then crimp, fold and lattice our dough into beautiful pies

All Butter Pie Dough: Seasonal Fillings


Day 10: Cake Baking:

Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class.

Classic Yellow Cake, Devil’s Food, Italian Buttercream, Basic Cake Decorating, Chocolate Glaze


------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall.  There is plenty of parking on the third level directly behind the school.  In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall.  This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

 

Please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

9 openings available

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4169

Tue, Mar 20 2018 @ 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
 

Take your cooking to the next level with this 10-week technique based series that will have you cooking intuitively in no time.  Each student will work at their own station to maximize the learning experience.  The chef instructor will provide a comprehensive lecture and demo, followed by a hands-on cooking class. 


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize their learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.


THIS CLASS MEETS EVERY TUESDAY EVENING

For 10 Weeks from 6:00pm to 9:30pm

 

Week 1: KNIFE SKILLS:  Learn the proper way to handle and care for your knives, and the essential techniques to slice, dice, julienne, chiffonade and shred.

Chicken Broth

Chicken Stock

Seasonal Vegetable Broth

 

Week 2: SOUPS AND SALADS:  Learn how to cook homemade stocks and broths and turn them into delicious soups and sauces, then master salads and homemade dressings.

Sesame Kale Salad

Heirloom Potato Salad with Fresh Herbs

Southwest Chopped Salad, Apple, Date, Endive with Stilton Cheese

Butter Lettuce Cherry Tomato Salad with Classic Green Goddess

Tortilla Soup

Carrot Ginger Soup

White Bean Soup with Crispy Sage

 

Week 3: EGGS and DAIRY:   Learn how to make fresh homemade cheese, as well as a variety of egg dishes.

Homemade Ricotta Cheese

Deviled Eggs

Spinach Mushroom Frittata

Perfect Poached Eggs

 

Week 4:  CLASSIC and CONTEMPORARY SAUCES:  Learn how to prepare essential classic french sauces, as well as some go-to condiment sauces to brighten up a simple meal.

Béchamel for Mac & Cheese

Reductions and Pan Sauces

Classic Tomato Sauce

Romesco

Salsa Verde

Hollandaise

 

Week 5:  VEGETABLES:  Learn how to properly select, store and cook vegetables.

Roasted Rainbow Carrots

Beet Salad

Roasted Butternut Squash

Arugula Goat Cheese with Sherry Vinaigrette

Braised Red Cabbage

 

Week 6: PASTA, GNOCCHI AND POLENTA Learn how to cook and sauce pasta, roll homemade gnocchi, and perfect polenta.

Spaghetti Carbonara

Penne with Pesto

Potato Gnocchi with Sage Brown Butter Sauce

Polenta with Mushrooms and Bacon

 

Week 7: GRAINS and LEGUMES:  Learn how to cook and incorporate wholes grains into your daily meals.

Autumn Vegetable Farro

Zucchini Rice Gratin

Curry Beluga Lentil Quinoa

Roasted Garlic Hummus

 

Week 8: POULTRY:  Learn the technique of breaking down and using a whole chicken and trnasform it into three meals.

Chicken Meatballs

Zaatar Crispy Chicken Breast

Buttermilk Fried Chicken Legs

 

 Week 9:  MEATS:  Learn the proper cuts of meat and cooking techniques.

Lamb Meatball Lettuce Wraps with Mint Pesto

Pickled Red Onions and Feta

Pan-seared Pork Chops with Caramelized Apples and Parsnips with Madeira Sauce

Grilled Skirt Steak with Chimichuri and Tomato Cucumber Salsa

 

Week 10: FISH and SHELLFISH:   Learn to select, store and properly cook fish and shellfish.

Smokey Grilled Fish Tacos

Braised Halibut Provencal

French Style Mussels

Roasted Salmon with Pistachio Pesto and Labneh


------------

This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

12 openings available

$1400.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4270

Wed, Mar 21 2018 @ 9:30 AM
LEARN TO COOK: A 10-Week Pro Series
 

Take your cooking to the next level with this 10-week technique based series that will have you cooking intuitively in no time.  Each student will work at their own station to maximize the learning experience.  The chef instructor will provide a comprehensive lecture and demo, followed by a hands-on cooking class. 


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize their learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.


THIS CLASS MEETS EVERY WEDNESDAY MORNING

For 10 Weeks from 930am-1pm

MENUS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABLITY OF PRODUCE AND SEAFOOD

 

Week 1: KNIFE SKILLS:  Learn the proper way to handle and care for your knives, and the essential techniques to slice, dice, julienne, chiffonade and shred.

Chicken Broth

Chicken Stock

Seasonal Vegetable Broth

 

Week 2: SOUPS AND SALADS:  Learn how to cook homemade stocks and broths and turn them into delicious soups and sauces, then master salads and homemade dressings.

Sesame Kale Salad

Heirloom Potato Salad with Fresh Herbs

Southwest Chopped Salad, Apple, Date, Endive with Stilton Cheese

Butter Lettuce Cherry Tomato Salad with Classic Green Goddess

Tortilla Soup

Carrot Ginger Soup

White Bean Soup with Crispy Sage

 

Week 3: EGGS and DAIRY:   Learn how to make fresh homemade cheese, as well as a variety of egg dishes.

Homemade Ricotta Cheese

Deviled Eggs

Spinach Mushroom Frittata

Perfect Poached Eggs

 

Week 4:  CLASSIC and CONTEMPORARY SAUCES:  Learn how to prepare essential classic french sauces, as well as some go-to condiment sauces to brighten up a simple meal.

Béchamel for Mac & Cheese

Reductions and Pan Sauces

Classic Tomato Sauce

Romesco

Salsa Verde

Hollandaise

 

Week 5:  VEGETABLES:  Learn how to properly select, store and cook vegetables.

Roasted Rainbow Carrots

Beet Salad

Roasted Butternut Squash

Arugula Goat Cheese with Sherry Vinaigrette

Braised Red Cabbage

 

Week 6: PASTA, GNOCCHI AND POLENTA Learn how to cook and sauce pasta, roll homemade gnocchi, and perfect polenta.

Spaghetti Carbonara

Penne with Pesto

Potato Gnocchi with Sage Brown Butter Sauce

Polenta with Mushrooms and Bacon

 

Week 7: GRAINS and LEGUMES:  Learn how to cook and incorporate wholes grains into your daily meals.

Autumn Vegetable Farro

Zucchini Rice Gratin

Curry Beluga Lentil Quinoa

Roasted Garlic Hummus

 

Week 8: POULTRY:  Learn the technique of breaking down and using a whole chicken and trnasform it into three meals.

Chicken Meatballs

Zaatar Crispy Chicken Breast

Buttermilk Fried Chicken Legs

 

 Week 9:  MEATS:  Learn the proper cuts of meat and cooking techniques.

Lamb Meatball Lettuce Wraps with Mint Pesto

Pickled Red Onions and Feta

Pan-seared Pork Chops with Caramelized Apples and Parsnips with Madeira Sauce

Grilled Skirt Steak with Chimichuri and Tomato Cucumber Salsa

 

Week 10: FISH and SHELLFISH:   Learn to select, store and properly cook fish and shellfish.

Smokey Grilled Fish Tacos

Braised Halibut Provencal

French Style Mussels

Roasted Salmon with Pistachio Pesto and Labneh


------------

This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

11 openings available

$1400.00

Chef Jamie Ginsburg

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4282

Wed, Mar 21 2018 @ 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
 

Join Chef Carol Carol Cotner Thompson for an 8-week cooking series to introduce you to a wide array of cuisines. Each student will work independently and will learn to master Italian, French, Spanish and Meditteranean menus with recipes that are simple to execute and stunning to plate. This 8-week series will focus on planning, prepping, cooking and do-ahead tasks to make you feel masterful in your kitchen.


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize the learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

 

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

 

 THIS CLASS MEETS EVERY WEDNESDAY EVENING

For 8 Weeks from 6-930pm

 

Week 1: The Loire Valley

Chicken Fricasse

Vegetable Salad

Tarte Tatin

 

Week 2: Parisian Bistro

Greens with Warm Goat Cheese and Honey

Sole Meuniere

Pomme Dauphinoise (Potatoes)

Gateau au Chocolat

 

Week 3: Emilia-Romagna

Fresh Parpadelle

Bolognese Sauce

Shaved Vegetables and Parmesan

Panna Cotta

 

Week 4: The Lombardi Region

Risotto

Chicken Milanese with Arugula Salad

Pine Nut Torte

 

Week 5: A Taste of India

Chicken Tikka Masala

Sag Paneer

Potato Paratha

Chan Dal


 

Week 6: Mexico!

Enchiladas Verde

Chicken Tinga

Carne Asada

Tacos

Tres Leches Cake

 

Week 7: Southeast Asian

Assorted Curries

Papaya Salad

Pad Thai

Lemongrass Beef & Noodle Salad

Coconut Rice

 

Week 8: Meditteranean

Fatoush Salad

Beet Tahini

Baba Ganoush

Flat Breads with Za'atar

Chicken Slovaki

Baklava

 

------------

This series take place at our state-of-the-art kitchen at the Santa Monica Place shopping center.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

3 openings available

$1200.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4210

Fri, Mar 23 2018 @ 10:00 AM
BRIOCHE & BABKA
 

Butter, butter, butter, bread, chocolate and more butter. We're mixing, kneading and shaping a variety of stunning breads, from braids to twists and the classic French Brioche a Tete. This class includes fresh milling of flour, a sweet and easy lesson on the science of yeast, gluten and shaping. Be sure to bring a reusable bag to bring home your stunning loaves!

Chocolate Babka
Braided Brioche
Bostock (take your brioche a step further with a slather of frangipane).
Brioche a Tete

This is a 4 hour class

 Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

12 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4223

Sun, Mar 25 2018 @ 10:00 AM
MERINGUE CAKES
 
These naturally gluten-free wonders are packed with texture, flavor and do-ahead strategies. You'll whip, pipe, bake and decorate your cakes and take home two decadent creations.

Marjolaine (Halzenut Meringue Cake)

Swiss Buttercream

Mirrored Chocolate Glaze

Concord Cake (Chocolate Meringue Cake)

Chocolate Mousse

 

THIS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible in case there are any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

12 openings available

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4235

Sun, Mar 25 2018 @ 2:00 PM
GOURMANDISE TECHNIQUE: Fish
 

Nothing fishy about this class! Join us for an informative and hand-on class on the basics of selecting, storing and cooking fish successfully. You'll walk in and learn how to differentiate between fillets and steaks and make a variety of fish dishes and sauces using three different techniques. Our fish is sourced from Santa Monica Seafood and may changed based on seasonality.

Sear, sauté and braise:
Miso Seared Salmon

Braised Seabass Provencal
 Sautéed Branzino with Sage and White Beans

THIS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

13 openings available

$125.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4282

Wed, Mar 28 2018 @ 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
 

Join Chef Carol Carol Cotner Thompson for an 8-week cooking series to introduce you to a wide array of cuisines. Each student will work independently and will learn to master Italian, French, Spanish and Meditteranean menus with recipes that are simple to execute and stunning to plate. This 8-week series will focus on planning, prepping, cooking and do-ahead tasks to make you feel masterful in your kitchen.


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize the learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

 

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

 

 THIS CLASS MEETS EVERY WEDNESDAY EVENING

For 8 Weeks from 6-930pm

 

Week 1: The Loire Valley

Chicken Fricasse

Vegetable Salad

Tarte Tatin

 

Week 2: Parisian Bistro

Greens with Warm Goat Cheese and Honey

Sole Meuniere

Pomme Dauphinoise (Potatoes)

Gateau au Chocolat

 

Week 3: Emilia-Romagna

Fresh Parpadelle

Bolognese Sauce

Shaved Vegetables and Parmesan

Panna Cotta

 

Week 4: The Lombardi Region

Risotto

Chicken Milanese with Arugula Salad

Pine Nut Torte

 

Week 5: A Taste of India

Chicken Tikka Masala

Sag Paneer

Potato Paratha

Chan Dal


 

Week 6: Mexico!

Enchiladas Verde

Chicken Tinga

Carne Asada

Tacos

Tres Leches Cake

 

Week 7: Southeast Asian

Assorted Curries

Papaya Salad

Pad Thai

Lemongrass Beef & Noodle Salad

Coconut Rice

 

Week 8: Meditteranean

Fatoush Salad

Beet Tahini

Baba Ganoush

Flat Breads with Za'atar

Chicken Slovaki

Baklava

 

------------

This series take place at our state-of-the-art kitchen at the Santa Monica Place shopping center.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

3 openings available

$1200.00

Chef Carol Cotner Thompson

Santa Monica Place