Private Party

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 12-16 years.

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.

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.

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

Huevos Rancheros with homemade Tortillas, Guacamole & Pico de Gallo; Cumin Scented Black Beans; Watermelon, Jicama & Cucumber Salad

 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.

What is real Barbecue? It’s cooking low and slow not grilling.  It’s the rub, smoke and basting. To enjoy real BBQ in your own kitchen you can use tender cuts to speed up your cooking time with the same great flavor. Custom spice rub will be made for all the meats.

Beef Tri Tip; Chicken Quarters; Pork loin; Potato Salad and Slaw sides and homemade BBQ sauce

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.

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.

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.  

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.

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.

Want to learn to decorate like pro? Make the perfect cake like you see on tv? Well you need to start with the basic fundamentals of cake decorating! Join Clemence. as she teaches you the right way to decorate, step by step, so that you can feel at ease learning to put together and decorating your first cake.

- How to cut cake layers
- Filling Layers
- The Perfect crumb coat
- Filling a Piping Bag
- Learning piping tips
- How to properly use a turn table
- How to pipe borders

This is prerequisite for Advanced Buttercream, Fondant and Gum paste, Wedding Cake decorating and all other cake decorating classes.

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

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 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.

Want to create your own bagel brunch buffet? Then this is the perfect class for you! You will bagels and cream cheese from scratch and then top with a bounty of toppings!

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 mini 4" pies. This special 4-hour class will be held in a our safe and comfortable kitchen classroom and led by 1 trained and skilled clinician in addition to our culinary staff.  Please note that all participants will be asked to sign a waiver of confidentiality. Please bring a journal or notepad with you to class.

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.

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

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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.

Have you always wanted to learn how to make magazine worthy decorated cookies? This is the perfect class for you. Join Chef Aubray as she teaches you the ins and outs of decorating the perfect cookie!

The focus of this class will be cookie decorating technique.  Cookies will be baked and ready to decorate when you enter class.  We will prepare and color royal icing in various consistencies necessary to learn decorating techniques such as piping, flooding, scripting, quilting, and wet-on-wet.  You will take home a set of beautiful cookies, hand-decorated by you!

One of the keys to the craft of cooking is sauce making, learn six sauces that are the basis of many variation. We will then add our sauces to chicken and salmon to show you how to make them into a meal.

Bechamel Sauce; Veloute Sauce; Hollandaise sauce; Pan Reduction sauce; Burre Blanc Sauce; Fond lie

THIS CLASS 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.

Let's go to Chicago! In this class you'll learn make authentic deep dish pizza with all the classic toppings.

Deep Dish Crust; Classic Marinara; Meat Lovers Pizza; Cheese Pizza; House Salad

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

Take a moment to be transported back to Provence as we use locally source ingredients to create these time-honored desserts.

Apple Tarte Tatin; Chocolate Mousse with Candied Almonds; Butterscotch Pot de Creme with Caramel, Creme Fraiche & Sea Salt

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!

Authentic Indian food is easy once you bread down all spices and learn basic techniques! Come and learn about the cuisine's unique characteristics, history and cultural significance with Chef Senthil Krishnamurthy.

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)

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

THIS IS A 3 HOUR CLASS 

PRICE PER COUPLE

Soup Sisters and Broth Brothers is a non-profit charitable social enterprise dedicated to providing comfort to women, children and youth through the making, sharing and donating of soup.

Anyone can be a Soup Sister and a Broth Brother . Simply join us in one of our soup-making sessions that will provide hundreds of litres of soup to women shelters and programs for youth in crisis right across the country!

The concept is simple. Soup Sisters and Broth Brothers are year-round programs where participants pay a $55 registration fee to participate in a soup-making event at a local professional kitchen under the guidance of a chef facilitator. Each event produces approximately 150-200 servings of nourishing soup that are delivered fresh to a local shelter. Events are social evenings with lively conversation, chopping, laughter and warm kitchen camaraderie that culminate in a simple, sit-down supper of soup, salad, bread and wine for all participants.

The Soup Sisters organization does not profit from the $55 participation fee as ninety-five percent of the $55 participation fee goes to the culinary partner. Soup Sisters is actually a customer of the Culinary Partner and afforded all the benefits of good service, fresh ingredients and operational excellence as any customer would receive. This ensures that the finest ingredients possible are used every time for the soups we provide to women, children and youth.

Please click here to sign 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.

Join Chef Stefano for an evening of authentic pasta making and sauces.

Private Party

Looking for a fun date with your sweetie? Come enjoy a couples night class with us. You and your partner will create a three course meal and then sit 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.

Private Party

Private Party

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.

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.

All Hail the Mighty Pie.  Flaky, buttery and so effortless in its simplicity, a great pie should be comprised of no more than a tender vessel in which to hold fresh fruits and smooth custards.  You’ll leave this class a master pie dough maker and fruit pie believer.

The Perfect, Flaky Crust; Apple Lattice Pie; Peach Crumble Pie

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.

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.

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; Chocolate Olive Oil Cake; Raisin- Rosemary Crackers; Chocolate Chip 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.

Dashi and- Koji based seasonings form the foundation of light and healhty Japanese dishes: miso soup, sushi rice, braised vegetable dishes, salads, stews. Once you have a handle on dashi and koji, you will be able to incorporate these seasonings into your everyday cooking. Students will prepare salt-koji - a fermented probiotic seasoning that can be used in the place of salt. Salt koji like miso deepens the umami,  tenderizes foods and  has many health benefits - salt koji cuts back on salt intake and helps in digestion.We will also discuss Japanese ingredients shopping tips and storage.  Fee: $95 (includes Koji making kit).

Menu
Basic Dashi making basics, using bonito flakes, sardines, konbu and shitake mushrooms.
Miso soup with summer greens and heirloom tomato
Gomoku gohan – Chicken, Hijiki seaweed, and ginger 
Spinach Ohitashi salad with dashi dressing
Koji cucumber pickles
Japanese dessert

For more information about Chef Sonoko http://www.commongrains.com

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

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.

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

Summer Squash roll ups with Homemade Herbed Ricotta; Roasted Corn, Tomato, Avocado and Arugula Salad; Chipotle BBQ Chicken; Apricot Compote with Greek-style Yogurt and Honeyed Almonds

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.

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

Somen Noodles topped with Stir Fried Kimchi, Bacon, Perilla Leaves, an Oozy Fried Egg and a dollop of Sweet & Tangy Red Pepper Paste Sauce; Buchu Pancakes with Clams and Shrimp; Red bean popsicles

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.

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.

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

Yeast Risen Cinnamon Coconut Sugar Donuts; Chocolate Banana Cake Donuts; Pumpkin Cake Donuts with a Maple Glaze

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.

It's not dinner without the best part of the menu. Join us for three hours of sinful desserts and plating!

Sticky Toffee Pudding with Ginger Creme Anglaise; Butterscotch Pot de Creme; Chocolate Souffle Cake with Vanilla Bean Ice Cream and Caramel Shards

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.

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.

It's time for back to school which means crazy schedules and hectic dinners! Learn to make 3 amazing one pot wonders with Chef Chris without creating chaos in your kitchen.

Lemongrass Thai Chicken and Rice; Easy Seafood Paella; Italian Braised Chicken with Tomatoes, Olives and Couscous

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

Have you always wanted to learn how to make magazine worthy decorated cookies? This is the perfect class for you. Join Chef Aubray as she teaches you the ins and outs of decorating the perfect cookie!

The focus of this class will be cookie decorating technique.  Cookies will be baked and ready to decorate when you enter class.  We will prepare and color royal icing in various consistencies necessary to learn decorating techniques such as piping, flooding, scripting, quilting, and wet-on-wet.  You will take home a set of beautiful cookies, hand-decorated by you!

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.

Our new, extended Pro 3 features a master class in each of the subjects below.   Textbooks and chef coat are provided. Assignments will be given out weekly, and classes will be taught using formulas, baker's percentages and with techniques needed to work in a commercial kitchen. As with all our Pro courses, students will work individually.  Pro Pastry 2 is required as a prerequisite.  For more accomplished bakers, please email us to schedule a meeting prior to registering to determine skill level.

Students are welcome to come in one hour prior to class start time in order to troubleshoot.  Internship opportunities are available at The Curious Baker for qualifying students.

Week 1: Opera Cakes

Discover the secrets behind all those thin and delicate layers while making Genoise, Dacquoise and various Ganaches.  You'll top your Gateau with a brilliant coat of chocolate glaze.  

Week 2: Macarons Intensive (6 hours)

This 6-hour class will cover three methods; the French, Italian and a hybrid Macarons method.  You'll make a variety of seasonal fillings and learn how to create a Macaron Tower for a stunning display.

Week 3: Advanced Cake Decorating

You'll bring a three cakes of various sizes to class (or make them before class the week prior) and mask them, ready for stacking, fondant work (if desired) and bordering.  You'll learn how to stabilize cakes, make topsy-turvy designs and basic gumpaste flowers.

Week 4: Caramels

Our resident confectioner and chocolatier Ruth Kennison will take you on a journey through sugar!  You'll make honey lavender caramels, chocolate caramels and the richest salted caramels.  All caramels will be wrapped in various papers and wrappers.

Week 5: Confections

Continue your sweet adventure with a turn towards harder candies.  You'll make Nougat, various Marshmallows and Pate de Fruits.  These confections will also be professional wrapped and presented.

Week 6: Chocolate Tempering

The science of chocolate will be explored!  You'll master the three forms of tempering, from tabling to seeding to the direct method.  You'll make Mendiants, Rochers and other hand-dipped sweets.

Week 7: Puff Pastry

Laminate!  You'll make your own Puff Pastry, complete six folds and make a variety of products, from Vol a Vent to Napoleon and Palmiers.

Week 8: Brioche and Danish

These rich laminated doughs are an integral part of any baker's repertoire.  You'll be making, shaping and proofing a variety of breads, from Brioche a Tete to Babka and Bostock.  You'l also make classic Danish, from Apricot to Cheese.

Week 9: Baguette and Batard

Explore the wonders of sourdoughs and lean doughs to make a variety of shapes; from Epi to Fougasse, Baguette and its shorter, stouter Batard.

Week 10: The Croissant Class (6 hours)

Hallelujah!  Our favorite class is now part of the Pro 3 series.  This 6-hour exploration into the world of butter and flaky wonderfullness will yield you Pain au Chocolat, Pain au Raisin, Classic Croissant and Ham and Gruyere Croissants.  (It is my absolute favorite class to teach).

------------
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 9” 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.

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.

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 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 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.

Bring forth your inner Chef with this 15-week program designed to teach you classic techniques and tune into your culinary intuition. This series focuses on building menus from start to finish; from basic knife skills to the perfect sear. Series are limited to 10 students and are entirely hands- on. Chef coats and textbook are provided. All students will learn and practice mise en place and work as though they are in a professional environment.  Please bring containers with you to class for all foods not consumed during the course.

THIS IS AN 1o WEEK SERIES 


MONDAYS FROM 6PM-10PM

1-Knife skills and stocks

Correct way to hold and use a knife, knife safety; Basic knife cuts for vegetables and onions (use vegetable cuts in stocks); Sharpening knife technique; Fundamentals of white stocks, brown stocks, fish stocks, vegetable stocks; Understanding kitchen and station organization in a professional kitchen.

2-Soups

Preparation of thick and thin soups; Potato leek (puree); Cream of mushroom (cream); French Onion (thin).

3-Sauces

Preparation of five mother sauces, understanding roux and other thickeners; Béchamel; Espagnole; Veloute; Tomato; Hollandaise.

4-Cooked Vegetables: Sauté, Sweat, Braise, Blanch, Grill, Roast, Fry, and Bake

Understanding foundation cooking techniques of different vegetables; Braised leeks; Blanched and sautéed green beans; Grilled eggplant and zucchini; Sweating vegetables Ratatouille, Roast potatoes (roast); Baked squash (bake); French Fries (fry); Potatoes Au gratin (bake).

5-Salad preparation

Understanding types of dressings and emulsions; Vinaigrette; Mayonnaise; Tossed green salad with vinaigrette; Potato salad with mayonnaise; Caesar salad.

6-Eggs and Cheese

Poached eggs; Hard boiled and soft boiled; Over easy and sunny side up; Omelet- French and American; Understanding different types of cheese and their uses in cooking techniques.

7-Whole Grains, Polenta, Pasta, Rice & Legumes

Cooking techniques for whole grains; Water to grain ratios, techniques for serving hot or cold; Bulghur wheat; Quinoa ; Amaranth; Preparation of fresh pasta dough; Cooking fresh and dried pasta; Boiled rice; Rice Pilaf; Pasta alfredo.Black bean chili; Lentil salad.

8-Poultry: Fabricate a Whole Chicken: Roast, Sauté, Fry, Grill & Braising

Fabricate chicken in eight parts; Roast leg; Sauté breast; Grill Thigh; Fried wings. Braised chicken parts in three different preparations; Coq au vin; Bonne femme; A la Normande.

9-Meat: Beef, Lamb, and Pork; Sauté, Roast, Grill & Braising

 Understanding cooking techniques for a variety of meats and cuts; Sautéed pork loin; Grilled beef sirloin; Roasted lamb shoulder. Three different braised meat dishes Goulash (beef); Navirin (lamb); Burgundy (beef).

10-Fish: Roast, Sear, Grill, Sauté, Braise

Shellfish:Shrimp, Mussels, Clams, Lobster, Crab

Learning techniques of fish preparation: Roasted salmon with herbs; Sautéed tilapia with brown butter and lemon; Grilled tuna with compound butter; Braised sole with shallots and cream; Steamed mussels with garlic and wine; Poached shrimp cocktail sauce; Clams on half shell; Roast lobster tails with lemon butter;  Crab cakes with tartar sauce.

THIS IS A 4 HOUR CLASS

The Professional Chef Series take place at cooking school at the Santa Monica Place Mall.
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 and reusable bags to class to take food home.
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 9am-1pm

EVERY TUESDAY 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 TUESDAY

For 10 WEEKS FROM 6PM-10PM

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.

It's not dinner without the best part of the menu. Join us for three hours of sinful desserts and plating!

Chocolate Hazelnut Budino; Lemon Polenta Cakes; Hazelnut Brown Butter Cakes with Creme Fraiche Caramel and Candied Pears

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 CLASS 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 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.

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.

Join chocolatier Ruth Kennison for an intensive, hands-on 6 hour molded chocolate workshop.  This fun and fast-paced course will take you through the process of making ganaches, caramels, coloring molds with cocoa butter and hand tempering chocolate.  You will leave the class with an impressive box of beautiful 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.

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

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 16 and up.

Bring on the chocolate! Learn the secrets behind chocolate infusions as you create unique chocolate truffles. We will first master various flavors of ganache and then roll the truffles into beautiful handmade confections. You’ll take home your assortment of truffles in a sweet little box.

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.

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 pies that will make you say "What Grains?"

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

Apple Crumble: Cashew Almond Pie Crust; Apples with Browned Butter topping

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.

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.

Private Party

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.

Mocha Macarons  with Chocolate Ganache;  Green Tea Macarons with Passionfruit Buttercream

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.

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.

 Are you obsessed with caramel? Join us as we master the basics of making caramels, from killer sauce to the now ubiquitous fleur de sel variety.  You will also learn how to infuse your caramels with different flavors and add in some creative ingredients.

Caramels: Buttery fleur de sel caramels; Beer and Pretzel caramels; Nutty caramel candies; Chocolate sea salt caramels

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.

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.

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.  Join Chef Senthil Krishnamurthy and learn his authentic simplest recipes that will help you make them on your own at home.

Chicken Makhani (Butter Chicken): Tandoori chicken tikka simmered in Tomato Cream sauce

Daal Taduka: Green lentils simmered in aromatic spices

South Indian Fried Tilapia: Tilapia fillets fried with basic Indian spices

Phulka: Healthy whole wheat bread

Muttar Pulao: Basmathi rice cooked with green peas

THIS IS A 3 HOUR CLASS 

Private Party

Want to learn to decorate like pro? Make the perfect cake like you see on tv? Well you need to start with the basic fundamentals of cake decorating! Join Clemence. as she teaches you the right way to decorate, step by step, so that you can feel at ease learning to put together and decorating your first cake.

- How to cut cake layers
- Filling Layers
- The Perfect crumb coat
- Filling a Piping Bag
- Learning piping tips
- How to properly use a turn table
- How to pipe borders

This is prerequisite for Advanced Buttercream, Fondant and Gum paste, Wedding Cake decorating and all other cake decorating classes.

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.

Apple picking season is in full swing and Southern California and we are reaping the benefits. Join us for an evening of apple dishes both sweet and savory and enjoy the bounty of fall!

Curried Apple Soup with Creme Fraiche; Goat Cheese and Apple Stuffed Chicken Breasts; Mini Apple Cheddar Crumbles

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.

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.

Let's celebrate Oktoberfest with an evening of fun pretzel and sausage making and beer drinking. We'll use traditional German recipes to make and Oktoberfest feast!

Soft Pretzels; Homemade Bratwurst with German Potatoes & Sauerkraut; Bavarian Nuts; Augustiner Beer

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

Pumpkin Bread with Cream Cheese glaze; Cranberry, Walnut and Maple Granola; Prosciutto Egg Bake Cups with Ricotta and Pesto; Raw shaved Brussels Sprouts and Kale Salad with  lemon vinaigrette and apple croutons

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.

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

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 mini 4" pies. This special 4-hour class will be held in a our safe and comfortable kitchen classroom and led by 1 trained and skilled clinician in addition to our culinary staff.  Please note that all participants will be asked to sign a waiver of confidentiality. Please bring a journal or notepad with you to class.

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.

Love that Fall is in the air? Celebrate the season with delicious squash recipes straight from the Farmer's Market.

Butternut Squash and Homemade Ricotta Ravioli with Brown Butter Sage Sauce; Butterscotch Pumpkin Pot de Creme; Toasted Pepitas and Arugula Salad with Lemon Vinaigrette

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.

Going grain free or Paleo can be a challenging undertaking. You have to learn a whole new way of cooking and baking and is often frustrating to master. In this series, we will decode the challenges of going grain free, gluten free, dairy free, soy free and refined sugar free.

* Some of the recipes will be nut free but not all

Week 1: Baking Grain Free

Using nut flourst, seed flours, coconut flours & starches to replace breads, crackers & pastries

Week 2: Replacing Grains with Vegetables

We will use cauliflower, squash, yams, and other delicious produce to make "rice", "pasta", & "bread"

Week 3: Putting it all together

In week 3 we will make sauces, dressings, condiments in addition to discussing food prep like make ahead meals and crockpots.

CLASS IS FROM 10am-2pm

EVERY MONDAY FOR 3 WEEKS

While we provide all ingredients, please note that it is helpful for all students to bring your own tupperware to bring food home from class.

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.

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; Eggs Sardou (Poached Eggs over Artichoke Bottoms over Creamed Spinach with Hollandaise)

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.

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.

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 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.

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.

Join us for a booking signing and demo with Ruth Barnes "The Petite  Gourmande"!

Ruth Barnes, The Petite Gourmande, grew up in a large culinary Moroccan family on a farm filled with fresh and colorful food rich with the flavors and traditions of the world. She learned to cook from the women in her family who regularly prepared meals for her large immediate and extended family, neighbors, and community members. For Ruth, cooking, creating, and designing are a passion, and she has made it her life’s work.

Beginning as a child, Ruth learned the art of Moroccan cooking from her Mom and sisters on a daily basis. She absorbed not only the particulars of Moroccan cooking, but also the decorating and designing which is a classic element of the Moroccan table. Throughout her life, she has prepared beautiful tables for both everyday meals and festive holiday events. Ruth is constantly creating new recipes from favorites and putting her own unique spin on a multitude of appetizers, main courses, salads, side dishes, and desserts, focusing Ruth’s creativity lead her to own two flower shops in addition to teaching arts and crafts and taking up painting. She loves to travel the world tasting and experiencing different cuisines in order to continue expanding her culinary horizons and teach what she has

In 2014 Ruth realized her dream by publishing Sharing Morocco: Exotic Flavors from My Kitchen to Yours with her daughter, Tiffany. She and her husband live in Los Angeles.

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 mini 4" pies. This special 4-hour class will be held in a our safe and comfortable kitchen classroom and led by 1 trained and skilled clinician in addition to our culinary staff.  Please note that all participants will be asked to sign a waiver of confidentiality. Please bring a journal or notepad with you to class.

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.

Love that Fall is in the air? Celebrate the season with delicious squash recipes straight from the Farmer's Market.

Butternut Squash and Homemade Ricotta Ravioli with Brown Butter Sage Sauce; Butterscotch Pumpkin Pot de Creme; Toasted Pepitas and Arugula Salad with Lemon Vinaigrette

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.

Get yourself ready for Thanksgiving with a Pie & Tart Workshop. Bring in  one 9" pie tin and we'll teach you to make your crust and fillings from scratch. Then you'll take home your 1 full sized Apple pie and mini pumpkin tarts for Thanksgiving the next day!

Lattice Browned Butter Apple Pie; Pumpkin Tart

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.

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.