If you go to the Farmer's Market you have lots of opportunities to buy heirloom tomatoes or heirloom beans but todays farmers are now producing beautiful heirloom grains that are lower in gluten and often milled the old fashion way to result in healthier flours. Join Chef Lauren as she teaches you have to make 4 delicious recipes with 4 different kinds of heirloom flours.

Mangia!  Fresh pastas and handmade sauces are incomparable.  We’ve paired up our favorite ravioli recipes and lined up our saucepans for an Italian culinary adventure.  You will use Lilly’s eggs from the Farmer's Market to create delicious pasta dough, roll, cut and cook ravioli perfectly al dente.

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Behold the wonder of pillowy, glazed and powdered doughnuts.  Join us for four hours of sinful indulgence as we mix, fry, fill and dunk donuts of all kinds.

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 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.

Gluten free?  Check. Grain free? Yep! High Protein? You know it.  Almond flour recipes. Almonds are a heart healthy superfood and have been associated with lowering the risk of heart disease. On top of all that almond flour makes for super delicious treats!

Date Walnut Bread; Orange Almond Muffins; Multi Grain Crackers; "Oatmeal" Raisin Lacey Cookies

Gourmandise sources all its almond flour from Fat Uncle Farms

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Discover how simple and delicious at-home cheeses are to make.  We will discuss the properties of dairy and cultures, rennet and kefir as we make our own starter and with it create a variety of simple cheeses.  Whey cool!

Kefir; Cultured Butter; Flavored Butter; Crème Fraiche; Chèvre(goat cheese); Ricotta; Burrata

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 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.

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Looking for a fun date with your sweetie? Come enjoy a couples night class with us. You will learn to make a three course meal and then down to enjoy the fruits of your labor(and a little wine) at the end of the night!

THIS IS A 3 HOUR CLASS

*Price per couple*

Thank you for registering!  Our classes are held in commercial kitchens, so 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 21 and up.

Who doesn't love condiments? See how easy it is to make homemade ketchup and other sweet and spicy sayces. Gain hands-on experience making them from scratch and take some home to enjoy.

In this 2 hour class, students will work individually to learn cocktail basics as well as proper cocktail making techniques.  We will cover basic bar tools usage, stirring and shaking technique, garnish preparation and other fundamentals.  For the spirits portion of the class, student will get an introduction to American Whiskey and will make cocktails using these spirits with techniques learned.

THIS IS A 2 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so 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 21 and up.

Let's get back to basics with simple cakes you can start before you make dinner and have ready in time for desserts.  These one-layer wonders are rich and sweet and make you look really good!  

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

This 3-hour class will focus on the uses and techniques of working with specific knives.  You’ll discover the correct uses of a boning knife, chef’s knife, paring knife and slicer while breaking down the tool’s anatomy. 

Watch, learn and practice your new found skills by putting together a delicious dinner menu!

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 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.

Looking for a fun date with your sweetie? Come enjoy a couples night class with us. You will learn to make a three course meal and then down to enjoy the fruits of your labor(and a little wine) at the end of the night!

THIS IS A 3 HOUR CLASS

*Price per couple*

Thank you for registering!  Our classes are held in commercial kitchens, so 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 21 and up.

Join Master Food Preserver Jake Mumm for an intensive course on home craft beer brewing.  This class will teach you the fundamentals, science and chemistry of beer making, as well as an informative breakdown of ingredients, tools and sourcing.  This is a hands-on course.  Please bring a bag to take home materials and the start of somethin' brewing.

Recipes include Classic American Pale Ale and Spiced Porter

THIS IS A 5 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Ages 21 and up for this course.  IDs will need to be presented.

Join us for an morning of handmade Marshmallows, real Graham Cracker Cookies (yes, from scratch)! In class, you will learn to combine three of the most popular dessert flavors and make your friends, family, and tummy happy !


Vanilla Bean Marshmallows; Sea Salt Caramel Cream; Handmade Graham Cookies; Chocolate Ganache

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 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.

Mangia!  Fresh pastas and handmade sauces are incomparable.  We’ve paired up our favorite pasta recipes and lined up our saucepans for an Italian culinary adventure.  You will use Lilly’s eggs from the Farmer's Market to create delicious pasta doughs, roll, cut and cook them perfectly al dente.

Basic Pasta dough; Linguine with Fresh Tomato, Garlic and Homemade Ricotta; Fettuccine with Basil and Shallot Pesto

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Focus on delightful designs as we bake, cut and carve cupcakes into sweet little creations that are as pretty as they are tasty!

Lemon Cupcakes with Meyer Lemon Custard fashioned into Cupcake Ladybugs; S'mores Cupcakes with Handmade Graham Crackers and Roasted Honey Marshmallows Beehives; Marshmallow Flowers and Bee decorations

 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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Do you want a fresh, more seasonal approach to vegetable dishes? Today we’ll make four delicious, warming and deeply nourishing vegan dishes that will statify you for lunch or dinner.

Chard, Chickpea, and Tomato Stew; Kale and Brussel Sprout Salad; Quinoa Salad with Roasted Vegetables and Romanesco; "Cream" of Broccoli Soup

Cool air is blowing through Southern California and it makes us want something delicious and comforting. What better than Macaroni and cheese! In this class you will learn to make 4 different types of mac that will keep you warm and happy for the rest of the winter.

Kale & Apple Salad with Apple Cider Vinaigrette; Classic 3 Cheese Macaroni; Wild Mushroom Macaroni & Cheese; Stovetop Mac with Goat Cheese & Fresh Herbs; White Cheddar Macaroni with Tuscan Kale & Bacon

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 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 only.

Miss the Girl Scout cookies you enjoyed as a child because you can't have gluten, grains or dairy? Fear not! We will recreate some of your favorites so you can enjoy them again!

Thin Mints(chocolate covered chocolate mint cookies); Samoas(coconut shortbread covered with caramel and chocolate); Do Si Dos(sunflower butter sandwich cookies)

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

You heard us!  We will start with the steps to curing your own bacon (as well as infusing it with such staples as maple) and incorporate the strips into some tasty treats that will leave your mouth watering.

How to Cure Your Own Bacon; Chocolate-Dipped Bacon Candy; Date and Bacon Scones; Bacon, Pecan and Chocolate Chip Cookies

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Have you ever wondered what all those chefs are going to make with all that fresh produce they buy at the Farmers Market?  Now is your chance to follow a chef back to the kitchen and learn how they put all of the ingredients together to create a special farmers market menu.  The Follow That Chef classes are are free of charge and require RSVP.  

This special edition of the Follow That Chef series will teach you how to shop, cook and prepare a weeks' worth of meals on a fixed budget.  You'll learn the tips and tricks to shopping at the market, cooking for a family of 4 for $500 a month and how to best store your goods without using plastics!

Saturday, March 29th; meet Clemence and our staff with the red wagon at the corner of 3rd st. and Arizona in the middle of the Santa Monica Farmer's Market at 9am sharp.  This walk will then move on to The Market at Santa Monica Place for a book signing, followed by a demonstration and tasting.

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

This 3-hour class will focus on the uses and techniques of working with specific knives.  You’ll discover the correct uses of a boning knife, chef’s knife, paring knife and slicer while breaking down the tool’s anatomy. 

Watch, learn and practice your new found skills by putting together a delicious dinner menu!

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 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.

So maybe you are paleo grain free or gluten free. Or maybe you are just interested in cooking with less grains. Join Chef Hadley as she teaches you how to bake delicious  cookies that will make you say "What Grains?"

S'more Pie: "Graham Cracker" Crust; Chocolate Avocado Pudding; Honey Marshmellow topping

Lemon Meringue Pie: Cashew Almond Pie Crust; Lemon Curd; Toasted Meringue

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

PLEASE NOTE: The Gourmandise School is not a gluten-free facility.

Join us for an exciting new concept! Pie Therapy was created with two skilled therapists with the intention to create a space where your purpose is to work on and through personal challenges that arise on a journey through the making of pies. This special 4-hour class will be held in a our safe and comfortable kitchen classroom and led by 2 trained and skilled clinicians in addition to our culinary staff.  Please note that all participants will be asked to sign a waiver of confidentiality.

Perfecting flaky pie crust, Brown Butter Apple Pie, Berry Hand Pies.

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 close-toed shoes and no perfume/cologne.  No cell phones in class, please. Ages 16 and up.

Join us for an exciting new concept! Pie Therapy was created with two skilled therapists with the intention to create a space where your purpose is to work on and through personal challenges that arise on a journey through the making of pies. This special 4-hour class will be held in a our safe and comfortable kitchen classroom and led by 2 trained and skilled clinicians in addition to our culinary staff.  Please note that all participants will be asked to sign a waiver of confidentiality.

Perfecting flaky pie crust, Brown Butter Apple Pie, Berry Hand Pies.

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 close-toed shoes and no perfume/cologne.  No cell phones in class, please. Ages 16 and up.

Looking for a fun date with your sweetie? Come enjoy a couples night class with us. You will learn to make a three course meal and then down to enjoy the fruits of your labor(and a little wine) at the end of the night!

THIS IS A 3 HOUR CLASS

*Price per couple*

Thank you for registering!  Our classes are held in commercial kitchens, so 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 21 and up.

Behold the power of butter.  And yeast.  And a little (not a lot) of sugar.  Croissants are the pinnacle of Viennoiserie, and their success depends not on a culinary degree but close attention to simple techniques and a basic understanding of the chemistry of butter, gluten, sugar and moisture.  Join us for an intense, 6-hour course on the fundamentals of each step of the laminated dough process. You will mix, form, chill, fold and shape your doughs at every step of the process into several different pastries and take home both the finished product and nearly ready plaque to continue working with.

The Steps: Preferment; Lamination; Turns; Proofing

Plain Croissants; Pain au Raisin; Pain au Chocolat; Ham and Cheese; Almond

THIS IS A 6 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so 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.

This is a Prerequisite for Advanced Chocolate Classes including The Molded Chocolate Series and Bon Bon Series and any other advanced chocolate series.

You will learn a brief history of chocolate as well as get a better understanding of the “bean to bar” process (chocolate tasting will be a requirement for this portion of class)! You will learn the basics of tempering and make some basic chocolates. This class will prepare you making delicious chocolates with Ruth in her series or just get you started with making chocolate at home.

Includes tempering basics and some chocolate dipping!

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 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.

Private Party

Gather 'round as we knead, stretch, fold and proof our way to great, round rustic 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.

Join Chef Ruth for a morning of delicious Passover desserts in preparation for the upcoming holiday. She will teach classic recipes with a gourmet twist.

Flourless Chocolate Cake; Coconut Macaroons with Chocolate Surprise;  Lemon Almond Cake; Caramel Chocolate Covered Matzah

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 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.

Private Party

Tired of going out to brunch? Learn to whip up your own beautiful brunch buffet from scratch and dazzle your friends and family!

Mimosas and Coffee on the side!

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 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 21 and up.

Indian food is not hard to make especially when it comes to authentic ones. Come learn the unique characteristic of the ingredients used in  Indian cuisine and how to use them. Also learn their importance in the Indian Sub continent in reference to the culture.  This Fall join Chef Senthil Krishnamurthy and learn his authentic simplest recipes that will help you make them on your own at home.

Chicken Tikka Masala: Oven roasted chicken chunks in a creamy tomato sauce; Mutton Sukka: Delicacy of Chettinadu Cuisine; Jeera pulao: Basmathi Rice braised with Cumin and Ghee (Clarified Butter); Punjabi Baingan Bharta: Baked eggplant puree with exotic spices from Punjab; Naan: The name say it all, Learn the origin and history of it

Join our wonderful confectioner, Chef Ruth, for a morning of delicious classic confections. She will teach you how to make your Spring confections gourmet and help you work on your confection techniques. These treats will put your old Easter basket candy to shame!

Homemade Peeps, Peanut Butter Chocolate Crispy Eggs, Colorful Fruit Gelee (pate de fruit)

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Prepare to be transported to a delicious night filled with Moroccan treats. You will learn to prepare Moroccan dishes with traditional spices tickle your taste buds.

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 close-toed shoes.  No cell phones in class, please.  Ages 16 and up.

Tarts are the best way to feature the summer’s bounty.  Eaten warm or chilled, these sweet, hand-held gems are sure to please. We're so excited about the new arrivals from the farmer's markets and all the sweet possibilites...

Lemon Shortcrust; Sweet Tart Crust; Lemon Raspberry Tart; Vanilla Bean Pastry Cream for a sweet Strawberry Tart; Apricot Nappage; Candied Violets

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Mangia!  Fresh pastas and handmade sauces are incomparable.  We’ve paired up our favorite ravioli recipes and lined up our saucepans for an Italian culinary adventure.  You will use Lilly’s eggs from the Farmer's Market to create delicious pasta dough, roll, cut and cook ravioli perfectly al dente.

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Wake up!  It's time for a breakfast treat!  Join us for three hours of deliciously easy recipes that will have your family and friends clamoring for more.  These recipes require less than 10 minutes of prep time and use ingredients you're likely to already have.  Bring a container or two with you- you'll be bringing home breakfast for the next few days!

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Private Party

Start with a basic Yeast Dough, and create enough pastries to fill a morning bakery!  We will mix, knead, roll and shape our way to the most delicious quick-rise yeast breads you've ever had.

Basic Yeast Dough; Pearl Sugar Buns; Sticky Buns with Caramel Sauce; Cinnamon Buns with Vanilla Bean and Cream Cheese Glaze; Apple Rolls with Caramel-Pecan Sauce (Bourbon optional)!

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 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.

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Professional Pastry Program Level 2

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 include textbook and 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 Monday 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 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.

Professional Pastry Program Level 2

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 include textbook and 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 6pm-10pm

Every Wednesday 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 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.

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 include textbook and 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 THURSDAY

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 Poundcake;  Flaky 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.

Behold the wonder of pillowy, glazed and powdered doughnuts.  Join us for four hours of sinful indulgence as we mix, fry, fill and dunk donuts of all kinds.

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 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.

Knead, proof and toss your handmade crust to make the perfect texture for your unique pizzas. 

Semolina Pizza Dough; Basil and Shallot Pesto Sauce; Simple Marinara Pizza Sauce; Basil and Walnut Pesto; Homemade Ricotta; Seasonal Vegetable Toppings

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 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.

Join chocolatier Ruth Kennison for an intensive, hands-on 6 hour molded chocolate workshop.  This fast paced, fun course will take you through making ganaches, caramel, coloring molds with cocoa butter and hand tempering chocolate.  You will leave the class with a box of beautiful professional looking molded bon-bons with delectable fillings.

*Pre-Requisite: students MUST have some chocolate tempering experience or have taking Making Basics Chocolate course.

THIS IS A 6 HOUR CLASS 

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. Ages 18 and up.

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.

In this 2 hour class, students will work individually to learn cocktail basics as well as proper cocktail making techniques.  We will cover basic bar tools usage, stirring and shaking technique, garnish preparation and other fundamentals.  For the spirits portion of the class, student will get an introduction to Tiki Cocktials and will make cocktails using these spirits with techniques learned.

Mai Tai; Fogcutter; Zombie; Pina Colada

THIS IS A 2 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so 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 21 and up.

Day 1: Fruits Rouge

Explore the wonders of berries and how to marry them into delicate and flavorful entremets.  

Tarte aux Fraises with delicate Tart Crust, Strawberry Pastry Cream and Strawberry Meringue Disc

Charlotte aux Framboise with handmade Ladyfingers, Raspberry Bavarian Cream and Sponge Cake

Gateau aux Fruits Rouges with Sponge Cake, Olive oil and Mascarpone Cream

-----

Patisseries de Paris: A 4-part series. This series is for the baking enthusiast who is looking forward to new challenges.  These classes are designed as most fine French pastry books are; by groupings of ingredients.  These 4-hour classes are perfect for the advanced baker with recipes inspired by Pierre Herme and Alain Ducasse.

Day 2: Le Cafe

Infuse your desserts with coffee beans from our favorite roasters at Groundwork.  

Tarte Cafe with Chocolate-speckled Shortbread Crust, Mocha Ganache and Coffee Creme Chantilly

Marjolaine au Cafe with Hazelnut Dacquoise, Chocolate Buttercream, Coffee Buttercream and Mirrored Glaze

Macarons au Cafe; French Macarons with Coffee and Cocoa Nibs

Day 3: Amandes, Miel et Noisette

Explore the wonders of nuts and honey.  These recipes are near and dear to my heart and culinary background.

Ruche Amandiers with Honey-infused Puff Pastry and Roasted Almonds served with Honey Caramel Pastry Cream; this recipe was created by my Bonne Maman.

Pain d'Epices; a Honey and Spice bread popular at every 4pm gouter in France.

Gateau Saint-Honore aux Noisettes with Puff Pastry, Choux a la Creme and Hazelnut Creme Chiboust

Day 4: Agrumes

Citrus fruits play up bright flavors and herb infusions in this tart, sweet and luscious class.

Tarte au Citron with Lemon Tart Crust, Meyer Lemon Cream and Candied Orange Slices

Citrus Cake with Chocolate Orange Mousse and Cardamom Glaze

Milk Chocolate Passionfruit Cake with Burnt Lemon Meringue

As with all of our courses, please wear comfortable, close-toed shoes and bring containers with you to transport your finished products home (in bread classes, we recommend bringing grocery bags).

Thank you for registering!  Our classes are held in commercial kitchens, so 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.

These quick and healthy meals will make your weeknight dinners a snap!

Smoky Citrus Shrimp with jicama, grapefruit and avocado salad; Poblano, Almond, and Mustard Greens Soup; Mango Fajita Chicken Tacos; Puerto Rican Style Turkey with Safron Cauliflower Rice and Black Beans ; Spicy Chocolate Dipped Banana Bites

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

The French Macarons has taken off!  These Parisian delicacies can be a bit tricky to bake, and if you feel as though you’ve mastered to basic technique but want to expand your flavor repertoire, then this is the class for you.  We will create infused cookie flavors, explore a myriad of fillings and decorate the shells for a stunning presentation.

Rose Petal Macarons with Vanilla Bean Buttercream; Pistachio Macarons with Lemon Custard; Coconut Macarons with Whipped Chocolate Ganache; Hazelnut Macarons with Gianduja Buttercream

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Nothing says Spring time in Southern California like a Mexican Feista! Join Chef Chris as she teaches you how to whip up one of her famous Fiesta spreads that will leave your belly happy and your body yearning for a siesta!

Mango Margaritas; Guacamole; Quick Pickled Onions (chef demo); Grilled Fish Tacos with Lime-Chipotle Crema, Spicy Cabbage Slaw; Churros with Chocolate Sauce

****Please note that Classes are sold by the couple and not individually****

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 close-toed shoes.  No cell phones in class, please. Ages and 21 up, please.

Let's celebrate the 5th of May(a day early) with a delicioso and elegant brunch.

This 3-hour class will focus on the uses and techniques of working with specific knives.  You’ll discover the correct uses of a boning knife, chef’s knife, paring knife and slicer while breaking down the tool’s anatomy. 

Watch, learn and practice your new found skills by putting together a delicious dinner menu!

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 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.

Learn how easy it is to make jams and preserves from market-fresh produce without spending a lot on equipment (in fact, you really only need jars and a large pot).  We'll cover the basics of canning and how to safely seal your jars and then get on with the fruits of the season.  Let us peruse the Wednesday market for the freshest berries and newest fruits ('tis the start of those stone fruits) and stir up some sweet, spreadable magic.  You’ll take home as many jars as can go around!

Seasonal Jams and Preserves; Pickles

 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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Ever wondered how to make those childhood favorites?  We will make homemade versions of these old-school snacks in a delicious three-hour class.  The best part?  You’ll take home these sweet treats and not have to worry about all those preservatives! 

Hostess Cupcakes; Oreos; Twinkies

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 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.

Kale Caesar with Toasted Breadcrumbs; NY Strip Steaks with Rosemary & Red Wine Reduction;  Spinach Gratin;  Duchess Potatoes;  Chocolate Orange Mousse

Learn the magic of making unusual and unique chocolate truffles. We will first master various flavors of ganache and then roll your truffles into beautiful handmade confections. You’ll take home a box or two of truffles.

Champagne Truffles; Salted Caramel Truffles; Milk Chocolate Passion Fruit Truffles; White Chocolate Lemon Truffles

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 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.

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations. This class is specially created for mothers and children for mothers day.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

THIS IS A 3 HOUR CLASS

Class is priced per person

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. Ages 10 and up.

It's time for back to school which means crazy schedules and hectic dinners! Learn to make 4 amazing one pot wonders with Chef Chris without creating choas in your kitchen.

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 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

Indian food is not hard to make especially when it comes to authentic ones. Come learn the unique characteristic of the ingredients used in  Indian cuisine and how to use them. Also learn their importance in the Indian Sub continent in reference to the culture.  This Fall join Chef Senthil Krishnamurthy and learn his authentic simplest recipes that will help you make them on your own at home.

Chicken Tikka Masala: Oven roasted chicken chunks in a creamy tomato sauce

Mutton Sukka: Delicacy of Chettinadu Cuisine

Jeera pulao: Basmathi Rice braised with Cumin and Ghee (Clarified Butter)

Punjabi Baingan Bharta: Baked eggplant puree with exotic spices from Punjab

Naan: The name say it all, Learn the origin and history of it

THIS IS A 3 HOUR CLASS 

Private Party

Infuse your home with the savory smells of freshly baked tarts with the season's best produce.  We'll hit the farmer's market before class and bring back the taste of fall with these classic dishes that work for any meal.

Pate Brisee (Savory Crust); Wild Mushroom Tart; Quiche Lorraine

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

In this 2 hour class, students will work individually to learn cocktail basics as well as proper cocktail making techniques.  We will cover basic bar tools usage, stirring and shaking technique, garnish preparation and other fundamentals.  For the spirits portion of the class, student will get an introduction to Pre Prohibition Cocktails and will make cocktails using these spirits with techniques learned.

THIS IS A 2 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so 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 21 and up.

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

You heard us!  We will start with the steps to curing your own bacon (as well as infusing it with such staples as maple) and incorporate the strips into some tasty treats that will leave your mouth watering.

How to Cure Your Own Bacon; Chocolate-Dipped Bacon Candy; Date and Bacon Scones; Bacon, Pecan and Chocolate Chip Cookies

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

This is a Prerequisite for Advanced Chocolate Classes including The Molded Chocolate Series and Bon Bon Series and any other advanced chocolate series.

You will learn a brief history of chocolate as well as get a better understanding of the “bean to bar” process (chocolate tasting will be a requirement for this portion of class)! You will learn the basics of tempering and make some basic chocolates. This class will prepare you making delicious chocolates with Ruth in her series or just get you started with making chocolate at home.

Includes tempering basics and some chocolate dipping!

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 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.

Interested in learning how coconut flour works? Join Pastry Chef Hadley as she teaches you tips and tricks for working with coconut flour, a delicious high fiber alternative to traditional wheat flour.

Chia Crackers; Lemon Bluberry Muffins; Chocolate Chip Cookies; Flax Coconut Loaf Bread

Join us for an intensive, six-hour comprehensive French Macarons class that will cover everything from the French Method to Italian Method and how to construct a Macarons Tower.

These quick and healthy meals will make your weeknight dinners a snap!

Barbeque Salmon with Green Mango Salsa; Vietnamese Style Noodle soup with Shrimp and Shiritake Noodles; Chicken and Brocolini Stir Fry with Cashews over Garlicky Caulflower Rice; Tropical Coconut Chia 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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Ciao Ragazzi! Join us for a delightful evening of traditional Neapolitian pizza making just like they do in Naples, Italy. We'll make beautiful light dough and top it with classic tomato sauce, homemade mozzeralla and ricotta. At the end of class we'll take out left over dough and it fry up then top the dough with powdered sugar and chocolate. Mangia!

Traditional Neapolitan Pizza Dough, Mozzarella, Ricotta, Tomato Sauce; Fritta(fried dough) with powdered sugar and chocolate

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 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.

Wake up!  It's time for a breakfast treat!  Join us for three hours of deliciously easy recipes that will have your family and friends clamoring for more.  These recipes require less than 10 minutes of prep time and use ingredients you're likely to already have.  Bring a container or two with you- you'll be bringing home breakfast for the next few days!

This is a Prerequisite for Advanced Chocolate Classes including The Molded Chocolate Series and Bon Bon Series and any other advanced chocolate series.

You will learn a brief history of chocolate as well as get a better understanding of the “bean to bar” process (chocolate tasting will be a requirement for this portion of class)! You will learn the basics of tempering and make some basic chocolates. This class will prepare you making delicious chocolates with Ruth in her series or just get you started with making chocolate at home.

Includes tempering basics and some chocolate dipping!

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 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.

Join chocolatier Ruth Kennison as you learn how to use infuse the finest confections and chocolates with the best of local, fruits, nuts and herbs from our Santa Monica Farmers Market.  This two-day series will cover a variety of caramels, dark chocolate and milk ganaches for enrobing.  Students will make caramels, prepare ganache, temper chocolate and enrobe the ganaches to make bon bons.

The recipes will include but not be limited to the following:

Seasonal caramels; Fresh mint ganache; Farmer market nut bark; Herbal ganaches

Must have taken Making Chocolate Basics or have some tempering experience

THIS IS A 2 DAY SERIES

EACH CLASS IS 4 HOURS

Thank you for registering!  Our classes are held in commercial kitchens, so 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.

Private Party

Private Party

Tired of going out to brunch? Learn to whip up your own beautiful brunch buffet from scratch on our New Orleans Style!

Beignets; Baked Cheese Grits; Oysters Rockefeller; Andouille Sausage Frittata

Mimosas and Coffee on the side!

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 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 21 and up.

Behold the power of butter.  And yeast.  And a little (not a lot) of sugar.  Croissants are the pinnacle of Viennoiserie, and their success depends not on a culinary degree but close attention to simple techniques and a basic understanding of the chemistry of butter, gluten, sugar and moisture.  Join us for an intense, 6-hour course on the fundamentals of each step of the laminated dough process. You will mix, form, chill, fold and shape your doughs at every step of the process into several different pastries and take home both the finished product and nearly ready plaque to continue working with.

The Steps: Preferment; Lamination; Turns; Proofing

Plain Croissants; Pain au Raisin; Pain au Chocolat; Ham and Cheese; Almond

THIS IS A 6 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so 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.

Learn how easy it is to make jams and preserves from market-fresh produce without spending a lot on equipment (in fact, you really only need jars and a large pot).  We'll cover the basics of canning and how to safely seal your jars and then get on with the fruits of the season.  Let us peruse the Wednesday market for the freshest berries and newest fruits ('tis the start of those stone fruits) and stir up some sweet, spreadable magic.  You’ll take home as many jars as can go around!

Seasonal Jams and Preserves; Pickles

 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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

Monday: Bifteck Hache a la Lyonnaise; Coulis de Tomates à la Provençale; Petits Pois & Carottes Glacees; Pommes de Terre a L’Huile; La Tarte des Demoiselles Tatin (Beef with Onions and Herbs; Fresh Tomato Puree with Garlic & Herbs; Buttered Peas & Glazed Carrots; French Potato Salad; Upside-down Apple Tart)

Tuesday: Quiche Lorraine; Quiche au Fromage; Râpée Morvandelle; Tarte aux Abricots/Pêche; Pêches Cardinal (Cream & Bacon Quiche; Cheese Quiche; Gratin of shredded potatoes with ham, eggs & onions; Fresh Apricot or Peach Tart; Fresh Peach Compote with Raspberry Puree)

Wednesday: Soufflé Au Fromage; Soufflé Aux Epinards; Tomates à la Provençale; Haricots Verts à la Provençale; Soufflé Au Chocolat (Cheese Soufflé; Spinach Soufflé; Tomatoes Stuffed with Bread Crumbs, Herbs & Garlic; Green Beans with Tomatoes, Garlic & Herbs; Chocolate Soufflé)

Thursday: Poulet Sauté à la Crème; Potage aux Courgettes; Ratatouille; Clafouti aux Mûres; Claflouti aux Myrtilles (Sautéed Chicken with Cream Sauce; Zucchini Soup; Eggplant Casserole w/ Tomatoes, Zucchini, Onions & Peppers; Blackberry Dessert Pancake; Blueberry Dessert Pancake)

Friday: Fricasse de Poulet a L’Ancienne; Brocoli Sautes a la Nicoise; Chou-fleur à la Mornay; Le Marquis, Glaçage au Chocolate (Chicken Simmered with Onions & Mushrooms; Broccoli Sautéed with Onions, Bacon & Bread Crumbs; Gratiné Cauliflower with Cheese Sauce ; Chocolate Sponge Cake; Chocolate Glaze)

SUMMER CAMP MEETS MONDAY THROUGH FRIDAY FROM 9AM TO 12AM

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes. Students with long hair, please wear it up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

Monday Tomato Basil Bisque with Parmesan Crisps; Macaroni & Cheese with 3 Cheeses; Wedge Salads w/ Heirloom Tomatoes, Applewood Bacon & Homemade Buttermilk Dressing; Apple Crisp with Cinnamon Whipped Cream

Tuesday Mini Tostadas; Grilled Flank Steak Tacos with Grilled Peppers and Onions; Guacamole; Spanish Rice & Beans; Tres Leches Cake with Fresh Berries

Wednesday Warm Spinach Salad with Bacon; Chicken Paillard with Rosemary Sauce Veloute and Celeriac Puree; Green Bean Amadine; Chocolate Mousse

Thursday Shrimp Cocktail; Panko-Crusted Turkey Breast with Fresh Herbs; Duchesse Potatoes; Garlic Sautéed Greens; Fresh Peach Tarts

Friday Friday Grilled Tomato and Pepper Bruschetta with Homemade Ricotta; Whole Roasted Lemon Chicken with Pan-Roasted Vegetables; Massaged Kale Salad with Honey-Lemon Dressing; Lemon Granita with Fresh Berries

SUMMER CAMP MEETS MONDAY THROUGH FRIDAY FROM 9AM TO 12AM

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes. Students with long hair, please wear it up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

Monday: France: Crêpes Farcies et Roulées; Sauce Béchamel; Gateau de Crêpes; Creme Patissiere (Stuffed and Rolled French Pancakes); White Sauce; Multi Layered Crepe Cake; Vanilla Custard Filling)

Tuesday: Italy: Tramezzini di Ricotta e Anguria;  Gnocchi di Patate Dolci; Insalata alla Cesare; Panna Cotta con Fragole e Vaniglia (Watermelon with Homemade Ricotta; Sweet Potato Gnocchi with Brown Butter & Sage Sauce; No-Egg Caesar Salad; Strawberry-Vanilla Panna Cotta)

Wednesday: India: Pinchos Jamon con Datil y Queso;  Tortilla de Patata; Gambas al Ajillo; Arroz con Leche (Bacon-Wrapped Dates Stuffed with Manchego Cheese; Spanish Potato Omelet; Garlic Butter Shrimp; Toasted Bread with Tomato;
Sweet Rice Pudding)

Thursday: Vietnam: Banh Mi; Phở; Bap Xao; Banh Bong Lan Vietnamese Chicken Sandwich with Pickled Veggies; Vegetable & Rice Noodle Soup; Corn with Chile, Scallions & Shrimp; Vietnamese sponge cake)

Friday: China: Fried Rice; Steamed Dumplings; Orange Chicken; Beef with Broccoli; Chinese Almond Cookies*

 *Nut allergy

SUMMER CAMP MEETS MONDAY THROUGH FRIDAY FROM 9AM TO 12AM

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes. Students with long hair, please wear it up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

Our week-long series alternate from cooking to baking every week and feature menus from fruit tarts to decorated cookies in small, hands-on classes.  Kids' camp is for children ages 6-12 .

Monday: Germany: German Soft Pretzels; Pretzel Dogs; Cinnamon Sugar; Honey Mustard

Tuesday: Italy: Tomato and Herb Foccacia; Gelato; Pizzelle

Wednesday: India: Garlic and Plain Naan; Samosas; Mango Lassi

Thursday: Argentina:Sweet & Savory Empanadas; Alfagor Cookies

Friday: France: Mini Quiche; French Macarons; Buttercream

SUMMER CAMP MEETS MONDAY THROUGH FRIDAY FROM 9AM TO 12AM

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes. Students with long hair, please wear it up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

Our week-long series feature menus from fruit tarts to decorated cookies in small, hands-on classes.  Kids' camp is for children ages 6-12 .

Monday: Breakfast Treats: Honey Granola; Blueberry Muffins; Buttermilk Biscuits

Tuesday: Cookies and Bars: Chocolate Chip Cookies; Snickerdoodles; Brownies

Wednesday: Bread Baking: Brioche Loaves and Cinnamon Rolls with Cream Cheese Glaze

Thursday: Crusts: Handpies; Pop Tarts; Vegetable Tarts

Friday: Cupcake and Cake Decorating: Vanilla Cake; Chocolate Cupcakes; Buttercream Frosting

SUMMER CAMP MEETS MONDAY THROUGH FRIDAY FROM 9AM TO 12AM

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes. Students with long hair, please wear it up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

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

This 2 week intensive a condensed version of Pro Pastry Level 1 and Pro Pastry Level 2

Day 1: Introduction to Basic Techniques and Cookies, Brownies and Bars
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.

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

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 Poundcake; Flaky Buttermilk Biscuits

Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures.

Creme Brulee, Butterscotch Pot de Creme, Chocolate Mousse, Cheese Souffle

Day 4: Pate a 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 5: Seasonal Fruit Desserts and Cheesecakes
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts. 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.

Cobblers, Upside Down Cake;Homemade Graham; Classic Cream Cheese Cheesecake.

Day 6: Tarts
Perfect the buttery crispness of a tender tart crust and pair it with a smooth, classic pastry cream and seasonal favorites.

Tart crust, Vanilla Bean Pastry Cream, Meyer Lemon Curd, Brunt Meringue, Fresh Berry Tarts.

Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies.

Flaky Pie Crust, Crumble Topping, Seasonal Fruit Pies, Lattice and Pie Decorative Work.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key.

Orange Blossom Madeleines, Classic Petit Fours with a Chocolate Mirrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 9: Cake Baking
Learn the difference between High-Ratio and Sponge cakes. Cakes made in class will be reserved for decorating the following day.

Classic Yellow Cake, Devil’s Food, Genoise, Italian Buttercream.

Day 10: Cake Decorating
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class. Cutting even layers, masking cakes, piping, decorating.

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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 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.

This is a 5 day intensive series that is for students that can be added to the 2 week series or taken alone.

Day 1: Yeasted doughs

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

Brioche, Sticky Buns, Rolls.

Day 2: 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.

Focaccia, Crackers, Pizza Dough, Pita Bread.

Day 3: 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!

Honey Marshmallows, Chocolate Truffles, English Butter Toffee, Caramel.

Day 4: Macaron

Perfect the French Method as you make Vanilla Bean, Pistachio and Hazelnut

Macarons with custom ganaches and buttercreams to sandwich them with.

Classic Almond Macarons, Hazelnut Macarons with Gianduja Ganache, Pistachio Macarons with Raspberry Ganache.

Day 5: Making Chocolate Basics

Learn the basics of chocolate tempering and make some beautiful treats including rochers and chocolate lollipops!

Rochers, Mendiant, Chocolate Lollipops, Tempering.

THIS CLASS MEETS MONDAY - FRIDAY FOR 5 HOURS A DAY

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 bring tupperware containers to bring food home in.

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.