This 6-hour class (don't worry, we'll break for lunch)! will have you working as though you're in a bakery; efficiently and with minimal effort, to create a dessert buffet worthy of the most whiimsical holiday gala.  Bring containers from home and wow your guests with the delicious fruits of your sweet labor.

Vanilla Bean French Macarons with Salted Caramel Ganache; Pistachio Macarons with Raspberry Buttercream; Roasted Pear and Caramel Tartelettes; Hazelnut and Milk Chocolate Financiers; Passionfruit Tarts with Toasted Meringue; S'mores on Handmade Graham Crust with Homemade Marshmallows

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 16 and up.

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.

It’s  that time of year! Lets make it a memorable one.

Crab Cakes Sriracha Remoulade, Rosemary Mozzarella Sundried Tomato, Updated Deviled Eggs, Parsnip Pancakes with Maple Glazed Bacon Candy, Tapanade Toasts.

Carol will also demo infused simple syrups, juices and garnishes to create fun and unusual cocktails.

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.

Make sweet treats that double as amazing gifts for your friends and family. Join Ruth as she teaches you to make caramels and nougat that you will wrap to make picture perfect

Classic Salted Caramel; Chocolate Peppermint Caramel; Spice Rum Caramel; Cherry Pistachio Nougat

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.

Join Paleoista, Nell Stephenson, as she guides you through an evening of Paleo Holiday meal.The menu has no grains, dairy, or legumes but has lots of healhty and flavorsand won't leave you heavy and weighed down after your holiday celebrations.

Passed Hors d’oeuvres: Figs stuffed with raw walnuts; Melon wrapped in thinly sliced turkey

Starters: Mixed Green Salad with dried (no sugar added) cranberries, toasted pecans, red onion, sliced figs & apples; olive oil on the side, along with freshly ground pepper

Main Dishes: Pureed Baked Yam Casserole, topped with Sautéed Golden Delicious Apples with a hint of rosemary; Oven Roasted Turkey Breast, or Braised Wild Turkey Breast; Spaghetti Squash and Wild Mushroom ‘Stuffing’

Dessert: Paleo Pumpkin ‘Pie’

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.

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.  

Wednesday, Dec. 11; meet Chef Katie Chin 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.

Bio

Katie Chin, cookbook author, television host, food blogger (www.thesweetandsourchronicles.com) and Culinary Ambassador to City of Hope, has a passion for Asian cuisine, style, and culture, and is committed to teaching the American public that the very best Asian cooking can be achieved in a real home kitchen by real people on real schedules.

After growing up working in the kitchens of her mother Leeann Chin’s award-winning Minneapolis-area restaurants, Katie pursued a career in film and television marketing, but eventually left her executive position to return to her culinary roots. She opened a catering company, Double Happiness Catering, specializing in Pan-Asian cuisine, where she catered many celebrity-studded events for the high fashion and entertainment industries.

Katie co-hosted the 2003 PBS cooking series, Double Happiness, in conjunction with her mother and together they wrote Everyday Chinese Cooking. On her own, Katie wrote 300 Best Rice Cooker Recipes and the recently released Everyday Thai Cooking (August 2013 release by Tuttle Publishing).  She has been featured in many food and lifestyle magazines such as Cooking Light, Bon Appetit, Elle, Real Simple and Family Circle.   Her numerous appearances on national television include Today, The Daily Buzz, and Cooking Channel’s Food(ography). She recently served as a guest judge on Food Network’s Iron Chef America.

As part of her emphasis on healthy food, Katie currently serves as the Culinary Ambassador to City of Hope and its “super foods” initiative. Taking the message of the cancer-fighting potential of certain foods directly to the White House, she demonstrated at the annual Easter Egg Roll how to quickly and easily incorporate “super foods” into daily life.

Based in Los Angeles, Katie divides her time as a culinary consultant, posting recipes to her blog, www.thesweetandsourchronicles.com, throwing karaoke dinner parties, and caring for her stepdaughter Kyla and toddler twins, Dylan and Becca.

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.

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 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.

Dark chocolate pumpkin truffles; White chocolate peppermint truffles (using fresh mint); Milk chocolate honey lavender truffles; Caramel truffles rolled in caramelized nuts

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.

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!

Please note this class is priced per Couple

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.

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!

Break out the cinnamon tiles and candy cane fences- it's Gingerbread time! Join us for a sweet feast for the eyes as we give you all the materials and walls for a delicious home and free reign to create the house of your dreams with a room full of candy, handmade Marshmallow snow and show you the secrets of frozen icicles and edible cobblestone.

Ages 5 to 12

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. 

Serving meat items during the holidays can be enjoyed without serving a big meat roast or bird, these three dishes offer holiday flavors while being cooked as individual portions.

Cranberry Glazed Pork Tenderloin; Pan Seared Rib Eye Roast Garlic au Jus; Braised Chicken Quarters with Sage and Thyme

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.

Make sweet treats that double as amazing gifts for your friends and family. Whisk, beat, cream bake, decorate- and package your treats  in sweet boxes ready for gifting when you walk out the door.

Dark chocolate fresh mint truffles; Marshmallows; Peanut brittle; English hazelnut toffee; Crispy white chocolate peppermint candy bark

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.

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.

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 holiday treats that will make you say "What Grains?"

Cut out Cookies with Coconut Frosting; Gingerbread Men; Cranberry-Orange Biscotti; Chocolate Peppermint Brownies

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.

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

Baked Eggs with Mushrooms and Parmesan; Goat Cheese and Honey Filled Fig Muffins; Roasted Root Hash; Coffe Cake with Streusel Topping

 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.

Break out the cinnamon tiles and candy cane fences- it's Gingerbread time! Join us for a sweet feast for the eyes as we give you all the materials and walls for a delicious home and free reign to create the house of your dreams with a room full of candy, handmade Marshmallow snow and show you the secrets of frozen icicles and edible cobblestone.

Ages 5 to 12

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. 

Moles are extravagant complex Oaxacan sauces. But have no fear, Carol Cotner Thompson will guide you thru the essential ingredients and method for a variety of classic mole sauces.

Mole Negro Enchiladas; Mole Verde with Roast Salmon

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.

It's time to celebrate the holidays with a cake shaped like a yule log!  Spend the morning with Chef Clemence learning the mysteries of a proper genoise cake, the wonders of buttercream frosting, and the magical decorating powers of mushroom-shaped meringues.

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.

Our cookie class is going family style! Come as a family, mother and daughter, brother and sister, or with grandpa and grandma and make festive cookies to leave out for Santa(or just to enjoy yourself!)

These adorable decorated cookies are such a special treat for the holidays! We will learn how to make Cut out Cookies and then we'll then make Royal Icing and learn how to pipe perfect designs on our sweet cookies to make them look magazine-ready!

Sugar Cut out Cookies; Royal Icing; Candied Decorations

Students ages 5 and up are welcome!

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.

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.

Come learn how to make a chic 2 tier gift box cake with Pastry Chef Shantal from Shakar Bakery. You will learn how to fill, frost, cover a cake in fondant and how to stack tiers. You will then learn how to decorate the tiers to create beautiful edible gift boxes!

THIS IS A TWO DAY SERIES

EACH DAY 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.

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 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 healthy, easy, quick dinner to start the new year? Try to stay away from gluten and dairy? This is the class for you! We'll make 3 different kinds of lettuce wraps and enjoy some sweet potato fries on the side!

Coconut Lime Shrimp Wraps; Five Spice Turkey Lettuce Cups; Italian Chicken Salad Wraps; Sweet Potato Fries

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.

Summer is fully in swingwhich means ditching more clothes and showing off your beautiful body! Raw foods can help you slim down and cleanse out in variety of ways. Join us for this eye opening class about how to cleanse & detox safely using raw juices, raw soups and some simple raw recipes! Chef Kirsten shares her amazing knowledge and experience!

-Learn 3 juice recipes to keep your digestive system working properly
-Learn the art of a green smoothie and the importance of green in your life
-Learn 3 quick & easy soups to keep you energized and liqui-fied
-Learn how your digestive system works and get intimate with your own bodies needs
-Learn the importance of water in your daily life – the number #1 gift of LIFE

*Organic ingredients used when available. All recipes are gluten free, dairy free, meat free and made with natural sweeteners!

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 16 up, please.

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.

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.

Part breadmaking class, part cheesemaking and part vegetable lover's delight; this class will get you making every component of these open-faced sandwiches from scratch.  Remember to bring containers from home!

Italian is the language of love, but when it comes to food, sometimes your body doesn’t love the carbs and gluten that come with this amazing ethnicity. So let’s try it RAW. That’s right, come learn healthy versions of your favorite sexy raw dishes!

You’ll learn:
*How to replace pasta noodles with all sorts of raw vegetables
*How to make a healthy marina & pesto sauce
*How to make a wonderful nut meat
*How to make a living Lasagna

Sample Menu:
Spicy Italian Nut Meat; Almond Ricotta Cheese; Pesto & Marina Sauce; Living Lasagna

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.

Lift the dome of your cake stands and revel in these rich and buttery cake classics.  Each student will bake their own 6" cakes and learn how to smooth on buttercream like no one's business. 

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.

It's cold outside so warm up inside with the delicious comfort of homemade soup. We will cover three different types of soup a puree, broth and bisque.

Lobster Bisque with Herbed Croutons; Chestnut Soup with Madeira Cream; Winter Minestrone with Salsa Verde

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 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.

 Proper portion size and use of ingredients  are the key to preparing meals that help you maintain or lose weight. In the class you will prepare two dishes that  emphasize healthy cooking techniques. There will be discussion on ways you can change other dishes you prepare to 500 calories.

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.

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; 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.

The star of this class is the Pate a Choux, a versatile dough that is used to make Cream Puffs, Eclairs, and Gougeres (savory cheese puffs).

 Cream Puffs; Eclairs; Vanilla Bean Pastry Cream; Bittersweet Ganache; Herb and Cheese Gougere

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 Rum 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.

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.

The perfect comfort food and just in time for fall. We will make homemade gnocchi paired with delicious sauces.

  Sweet Potato Gnocchi;  Sweet Potato Ricotta Gnocchi; Seasonal Sauces

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.

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.

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.

Chocolate Souffle wtih Creme Anglaise; Cheese Souffle; Dark Chocolate Mousse; Meyer Lemon Mousse

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 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.

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; Pear and Frangipane Pie; Pecan Pie(no corn syrup); Meyer Lemon Meringue 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.

Pot Pies are back!  Perfect your flaky crust and biscuit toppings and make a creamy veloute while chicken and vegetables are roasting.  You'll be bringing home a variety of pies, so bring a container if you can!

As always we can provide you with baking tins and pans for class but to ensure that your pies make it home safely please bring some of your own.

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.

Looking to spice up your dinner with some new side dishes? Learn how to plan a beautiful feast with Chef Christianne. You will be making gourmet side dishes with all the ingredients fresh from Santa Monica Farmer's Market and have all your friends and family wowed.

Grilled Pear & Gorgonzola Crostini with Balsamic Reduction; Wild Mushroom Bisque; Roasted Butternut Squash Salad with Cranberries and Candied Walnuts; Shaved Brussels Sprouts with Pancetta; Orange Glazed Beets 

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.

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.

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 Sunday for 10 weeks
 

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

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

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

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

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

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

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

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

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

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

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

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

Please arrive on time in comfortable attire and 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.

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.

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.

Let's Break Bread!

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.  

Wednesday, Jan. 29; meet Chef Oppenheim 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.

Bio

Chef Christine Oppenheim has been cooking since she was tall enough to reach the stove and loves healthier, plant-based versions of classic comfort foods, without the use of processed faux “meats”. After repeated praise for her imaginative and delicious cooking, she followed her passion and went to Bauman College in Berkeley, CA, where she became a certified natural chef.  

Meals prepared by Chef Christine are centered on whole grains and organic, seasonal fruits and vegetables, with a focus on utilizing alternative ingredients to accommodate restricted diets (i.e. gluten free, soy free, no refined sugar). She teaches people how to easily incorporate delicious, healthy, plant based foods and make simple dietary and lifestyle changes to increase energy, control weight, reduce stress and regulate digestion.  

Residing in Santa Monica, CA, Chef Christine offers vegan personal chef services, cooking instruction, and holistic wellness coaching.

For more information visit www.veggiefixation.com

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!

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 WEDNESDAY

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.

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

Wondering how you’re going to find the time to make a healthy meal every night, as well as prepare Paleo friendly food for the next day’s meals? Nell Stephenson demonstrates her signature “Hour in the Kitchen” as described in her latest book, Paleoista.  Learn how, in one hour, you can prep all the basics you’ll need to create several days worth of healthy options for you and your family.  Start with the following simple dishes and see how to reinvent them into new dishes that seem to be anything but ‘leftovers’!

Roast Pastured Chicken Breast, Pan-Seared Grass Fed Flank Steak, Wild Cedar Plank Salmon; Broccoli, Kale and Sprouts

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.

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 15 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, and Grill

Understanding foundation cooking techniques of different vegetables; Braised leeks; Blanched and sautéed green beans; Grilled eggplant and zucchini; Sweating vegetables Ratatouille.

5-Cooked Vegetables: Roast, Fry, and Bake

Understanding foundation cooking techniques with different vegetables; Roast potatoes (roast); Baked squash (bake); French Fries (fry); Potatoes Au gratin (bake).

6-Salad preparation

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

7-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. 

8-Whole Grains-Legumes

Cooking techniques for whole grains; Water to grain ratios, techniques for serving hot or cold; Bulghur wheat; Quinoa ; Amaranth; Black bean chili; Lentil salad.

9-Polenta, Pasta, Rice

Preparation of fresh pasta dough; Cooking fresh and dried pasta; Boiled rice; Rice Pilaf; Pasta alfredo. 

10-Poultry: Fabricate a Whole Chicken: Roast, Sauté, Fry, Grill

Fabricate chicken in eight parts; Roast leg; Sauté breast; Grill Thigh; Fried wings. 

11-Poultry: Braising

 Braised chicken parts in three different preparations; Coq au vin; Bonne femme; A la Normande.

12-Meat: Beef, Lamb, and Pork; Sauté, Roast, Grill

 Understanding cooking techniques for a variety of meats and cuts; Sautéed pork loin; Grilled beef sirloin; Roasted lamb shoulder.

13-Meat: Braising

 Three different braised meat dishes Goulash (beef); Navirin (lamb); Burgundy (beef).

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

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

15-Shellfish: Shrimp, Mussels, Clams, Lobster, Crab

 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.

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.

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.

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.

Day 1: The Chemistry of Chocolate and Tempering           

 You will then delve into the three methods of tempering chocolate: tabling, seeding and the direct method. Once you have mastered tempering we will pour chocolate into various molds and create shells to hold our fillings, including caramel.

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.

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 Brandy 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.

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.

Bake, Decorate, Package!  You'll leave with a box full of delicious gifts.

Iced sugar cookies; Meringue Kisses; Almond Shortbread Linzer Cookies with Raspberry Jam

THIS IS A 3 HOUR CLASS

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

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.

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.

Classic Brownies; Lemon Poppy Muffins; Pumpkin Cookies; Loaf Bread

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.  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 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.  

On Saturday, Feb. 22; meet Chef Lamontagne 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.

About The Author

Mary Rolph Lamontagne has been active in the food industry for the past 20 years. After graduating from Middlebury College in the US, with a BA in Art History, Mary attended the Ritz Escoffier Culinary School in Paris. Married and starting a family, Mary moved back to her hometown of Montreal where she worked as an event planner, as well as a food journalist for a French Canadian magazine. Since arriving in South Africa in 2005, Mary has worked as a food consultant for the Protea Hotel group, as well as for various upscale South African Bush camps. In her free time Mary can be found making discoveries in the kitchen, tending to her worm farm or climbing Table Mountain.

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.

Worried that a night out with the girls is going to mean a huge diversion away from your healthy Paleo regime? No need. Paleoista Nell Stephenson shows how
combining a girls’ night themed dinned with your BFFs is easy, delicious and fun to prepare as a group.

Crudités with Peach Salsa; Raw Kale Salad; Fish en Papilotte; Berries with Raw 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.

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.

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.  

Saturday, March 1st; meet Chef Cho 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.

Bio

Born in Australia and raised in the Netherlands, Ivory Coast, France, Chile, Venezuela and Korea, Namju had one constant throughout this global upbringing – her mother’s amazing Korean cooking. Namju learned to make classic Korean dishes such as bulgoki and bindaettuk (mung bean pancakes) by helping her mother in the kitchen whenever she made every day meals for the family and cooked for dignitaries at dinner parties she hosted as a diplomat’s wife. Because Korean ingredients such as napa cabbage weren’t easy to find in places like Chile, her resourceful mother first made kimchi using green cabbage. Not fully satisfied with the green cabbage kimchi, her mother then turned her backyard into a full-fledged Korean vegetable garden. The rest is Chilean kimchi history. 

Her stories on food and community issues have appeared in the Wall Street Journal, Los Angeles Times, KoreAm Journal, Korea Times and KCRW’s Good Food. She is also a docent for Koreatown in partnership with LA Commons, where she developed and managed several sold out food tours of Koreatown along Olympic Boulevard and 6th Street. She writes an anonymous food blog and is working on what she hopes will become the definitive cookbook on Korean cuisine, featuring Korean food she grew up eating as well as new takes on traditional dishes such as spicy noodles with bacon, kimchi and a fried egg that she won runner up for at a noodle contest in 2010. Learn more about Namju’s culinary adventures at namjucho.com. 

Laissez les bons temps rouler! Let the good times roll in this fun and festive Mardi Gras class.

Fried Okra with Remoulade; Sausage, Chicken, and Shrimp Jambalaya; King Cake; Hurricane Cocktails

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.

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.

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

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.

This will be a fabulous opportunity for repeat students to sharpen, refresh and advance their gluten free cooking skills.  First time students will have an opportunity to be immersed for three days in gluten free cooking and baking. Blends for gluten free baking and cooking require different gluten free flours and starches.  The blends that will be used for that days recipes will be ready for the students to measure and proceed. Techniques for learning or improving bread making skills, creating a crisp yet flexible pizza crust, beating and folding egg whites, creaming butter and sugar, assembling and frosting cakes, flipping crepes, making pasta by hand are just a sampling of what these classes will offer.

After this intense 3 day workshop, students will leave with the tools to bake gluten free bread for sandwiches, amazing desserts, birthday cakes, and fresh pasta in an assortment of shapes, colors using a variety of gluten free flours. They will also learn how to grind grains giving them the option of including organic flours in their gluten free blends. 

CLASS STRUCTURE

Each day’s class will begin with an hour discussion about the culinary technique used in the recipes and anything unique to gluten free will be discussed in detail. There will be a break with snack and then the fun begins. Students separate into teams, appropriate flours and starches will be blended for each days recipes. Typically the days creations will be enjoyed buffet style at the end of the class followed by time for questions. However it is likely that when the pizza comes out of the oven and settles for five minutes it will be cut and served.

Day One will be all about pasta. Rolling pins, hand crank pasta machines, attachments to the mixers and an electric pasta maker will assist in the rolling and shaping process. Students will get a chance to use these different methods. . Gluten free blends that are used for pasta are not the same as most blends used for baking. Gluten free flours and starches will be blended and fillings and sauces made.  The recipes will be served buffet style when all the dishes have been completed. A discussion about the cooking and questions can take place at this time. 

Day Two will demystify gluten free bread making. How do gluten free bread techniques differ from wheat bread making.? How do the ingredients work together and are there any similarities with traditional bread making. Before students break up into teams Rebecca will demonstrate how a gluten free bread is made. There will be a brief break and snack.  Dough will be made, shaped and baked.  The pizza and focaccia will be eaten as they come out of the oven. The other breads will cool and then be served at the end of the class. Question and answer time.

Day Three is all about sweet endings.  There will be a brief lecture on the art of making a Pie crusts, Genoise, buttercream, cream puff, pastry cream and crepes. Students will break into groups and work on assigned recipes. Because this is not a savory class we will bring out some treats from the bread and pasta class for our mid afternoon break.  When all the desserts are finished students will join together in a sweet celebration of three intense days of gluten free boot camp!

**Please note that The Gourmandise School is not a gluten free facility

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 16 and up.

Rebecca Reilly graduated from the Cordon Bleu cooking school and from Master Classes at the world-renowned Le Nôtre Pâtissier in Paris. She also worked with Madeline Kamman for two years as her assistant. Reilly ran The Madd Apple, a popular restaurant and café in Portland, Maine, and Rebecca's Kitchen, a catering firm. She was regularly featured on WCSH, and hosted the New England Kitchen Holiday Kitchen, a series that appears on public television in 125 markets. She is the author of  Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights. Rebecca and her two children are gluten-intolerant.

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.

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.

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.

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.

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.

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.  

Saturday, March 29th; meet Chef Thacker 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.

Menu TBD

Darshana Thacker is a well-known vegan chef in the yoga community of Los Angeles. Her recipes have been published in L.A. Yoga Magazine, the #1 New York Times Bestseller, Forks Over Knives: The Plant-Based Way to Health, and the New York Times Bestseller, Forks Over Knives–The Cookbook. Darshana, who learned the art of cooking from her mother in India, specializes in international cuisine that is flavorful and healthy.

Darshana teaches whole foods plant-based cooking that incorporates the principles of Ayurveda, an ancient Indian science of medicine. Her classes are focused on the skills of combining herbs & spices with food to create the finest of homemade food

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.

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.

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

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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.