4 half-days Mon-Thurs July 6--9, 9:30 AM-12 Noon - Ages 8-13 only*

Menu A-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes to 8 kids and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

Knife skills are the most important part of cooking. They are the 'wheels' of motion in the kitchen and make cooking less a chore and more a joy. Get the cutting edge info on knives and learn which 'tools of the trade' and double duty gadgets are necessary as you learn what to buy and when to sharpen. slice, dice, peel, julienne, and chop to make a meal delicious meal of roasted vegetable quesadillas, pickled red onions, mixed vegetable-salsa salad and a baked fruit dessert. You won't go home hungry!

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

16 and older OK and Vegetarian friendly--Class runs about 2 1/2 hours.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

Argentina is known for beef prepared on parrillas—grills, but there's more to Argentine cuisine than beef. We’ll keep the Southern California year round grilling season going with this delicious cuisine. We'll start off with mini picadillo filled empanadas--meat filled turnovers. Then get the grilling going with a grilled steak with our infamous traditional homemade chimichuri sauce. Argentine sausages, potatoes and veggies fragrantly grilled Gaucho style on rosemary skewers and served with an aromatic cilantro garlic rice. An Argentine dessert will be served. Go Meat!  

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Adult Class: You may bring wine to enjoy with your meal. Wine suggestion: Argentinean Malbec. Class runs about 2 1/2 hours.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Fans of the PBS baking show this one is for you! The most addictive show brought new words, baking styles and names of bakes we never heard of such as hobknobs, Cornish pasties, buns. In todays class, we’ll make Mary Berry’s lemon drizzle cake, sticky toffee pudding, blueberry scones, strawberry shortberead cookies, and those adorable fairy cakes. You'll leave the class armed with hands-on experience, tested recipes, and the confidence to wow your friends and bring the best bakes to your next Great British Baking Show viewing party. Let’s Bake!

Ages 13 and up--Class runs about 3 hours. Please do not enroll underage children.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Calling all sushi fans! Learn the creative art of sushi making. Take a hands on journey as you learn to make perfect sushi rice then rock a nigiri and roll a California roll, spicy tuna, inside out, crunch rolls, hand roll, or invent your own.  Learn the sauces that make the rolls pop with flavor and eat to your hearts content! Find out where to purchase sushi grade fish, nori (seaweed), rolling mats, condiments, and garnishes so you can make your own sushi party at home. Eat, drink, and kampai!

Adult Class: You may bring beer or sake for your meal. Class runs about 2 1/2 hours.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. Please note you must eat what you make in class. We cannot allow you to take the sushi home. 

4 half-days Mon-Thurs July 13--16, 9:30 AM-12 Noon - Ages 8-13 only*

Menu A-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

Spend a fun evening preparing a lavish dinner of Spain’s national dish. Learn to master the layering effects and exotic aromas of saffron that complements the finest seafood, chicken, Spanish sausage and rice. Sip Chef Annette’s fruity sangria while munching on Spanish cheeses and olives with quince paste and bread. A tasty tapa of fire roasted pimentos with capers and herbs, and the crown jewel--paella. A luscious Spanish dessert will be served. Ole! 

Adult Class: Sangria will be tasted but you may bring some wine for your meal. Class runs about 2 1/2 hours.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Time for raviolis and tortellini. In this workshop, we'll make a rich egg pasta dough and roll out into long sheets to be filled with luscious cheeses, poultry fillings and vegetables then cut and mold them into all kinds of shapes and sizes. It's easier than you think and after a few turns you can become a ravioli making machine. You'll mix, crank it out, fill, fold and seal. We'll make a few sauces to go along with them and sit down to a wonderful plate of handmade pasta pillows. Freezing will be discussed because who wouldn't love a freezer full of homemade ravioli ready to cook at a moments notice for family dinners or entertaining? Today we'll make a chicken and leek ravioli with a light spinach sauce and a Pumpkin tortellini with browned butter sage sauce.YUM! 

13 and older OK--Class runs about 2 1/2 hours--Please do not enroll underage children

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Unravel the secrets of exotic Thai cooking. Learn to create with confidence and where to shop locally for exotic Southeast Asian ingredients. A luscious menu of delicate steamed banana leaf wrapped prawns, spicy coconut yellow curry with chicken, eggplant and Thai basil. Jasmine rice scented with kaffir lime leaves and dotted with black sesame seeds. A delicious mango mint salad. And everyone's favorite--pad Thai!

 Adult Class: You may bring wine or beer for your meal. Class runs about 2 1/2 hours. 

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

4 half-days Mon-Thurs July 20--23, 9:30 AM-12 Noon - Ages 8-13 only*

Menu B-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

Eating “tapas” style is all the rage it can spice up any occasion and add a taste of romance and fun. These very popular small dishes may be from land or sea and can be simple or complex. Tonight's menu a pomegranate glazed chicken pintxo skewers. Traditional tortilla Española--potato fritatta. Olive oil seared eggplant with warm sherry vinegar, mint, and honey dressing. Huevo diablo--deviled egg filled with roasted red pepper yolk mousse topped with crisp Jamon Serrano. A Spanish dessert will be served. OLE!

 Adult Class: You may bring wine or beer to enjoy with your meal.  Class runs about 2 1/2 hours."

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Those tiny delicate French filled cookies are all the rage. Shops boast a rainbow of flavors and everyday another flavor seems to pop up. Learn the secrets and how easy it really is to make your own lovely macarons with egg whites, almond flour and sugar. Today's class will feature a variety of flavors including a fruits, chocolate, nutella and more. Flavorings and coloring will be addressed. YUM! This is your chance to be the first on your block or in your office to bring some in an boast!  

Ages 13 and older ok--Class runs about 3 hours. Please do not register underage children. 

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Cucina Romanesca is as colorful as it’s past. Gutsy pastas, gnocchi, and simple contorni--vegetables cooked with garlic abound in this "Eternal City". Tonight we'll celebrate this cuisine with tacchino saltimbocca alla Romana—turkey cutlets speared with prosciutto and fresh sage leaves sauteed in a white wine and shallot reduction sauce. The infamous cacio e pepe with freshly grated pecorino Romano--we will be making the pasta from scratch. Slurp up garlicky sautéed cicoria greens. Roman salad with giant crostinis. A luscious dessert will be served. Hail Caesar!

Adult Class: You may bring some wine for your meal. Class runs about 2 1/2 hours.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability.For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

4 half-days Mon-Thurs July 27-30, 9:30 AM-12 Noon - Ages 8-13 only*

Menu B-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus.  We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

Do you feel a tug on your line to eat more fish? Fish makes a perfect quick healthy meal in minutes without too much fuss. Don't be afraid to cook fish! Learn what to look for when purchasing and how to cook to perfection. We'll make a variety of 4-5 fish dishes-- baked, sauteed, grilled, pan fried and/or poached to add to your repertoire. Some will have sauces, others may have a rub, Use of citrus, herbs and spices to make yumulicious and fabulous fish.  Fish and recipes will be determined by market availability.

16 years of age and older OK--Adults may bring wine to enjoy with meal. Class runs about 2 1/2 hours

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

The days are getting longer and warmer and a great way to entertain or even just have your own personal cocktail party on the deck a ‘raw bar’ is the way to go. Seafood lovers can interact or be passive while enjoying these delicacies from the sea.

In tonight’s class we’ll make Hamachi crud--citrus marinade topped with ruby red grapefruit and avocado bits. A whitefish marinated in Thai coconut milk.  Salmon carpaccio simply dressed with shallots, capers, herbs, and olive oil. Ahi poke with sesame chips and the infamous Peruvian ceviche marinated in ‘leche de tigre’ complete with sweet potatoes and corn.

Adult Class: you may bring wine/beer to enjoy with your meal--Class runs about 2 1/2 hours

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Learn how easy it can be to make fresh pasta at home. Did you know that handmade pasta is considered an artisan food? Get ready to play with your pasta as you make magic from the basic ingredients of semolina, flour, and eggs. Let your sticky fingers and bursts of laughter create an impressive and luxurious fettucini. Spaghetti caccio pepe, and hand pinched bowtie pasta. We'll make some sauces to go along and have a nice meal. Mangia!

Vegetarian Friendly  

13 and older ok--Class runs about 2 1/2 hours. Please do not enroll underage children.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

  Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Peruvian cuisine — has much to offer beyond that tasty rotisserie chicken. Boasting over 3,000 varieties of potatoes, 300 varieties of aji (chili) peppers, a multitude of seafood from the coast and highland meats of the Incan past are abundant. These indiginous ingredients have been supplemented with ingredients and flavors of Spanish conquerors, Europeans, Africans, and more recently Chinese and Japanese immigrants. Simply put Peruvian food is a global feast for the senses. Tonight we’ll be making papa rellena--meat filled potato croquette with a salsa criolla--red onion salad marinated in 'leche de tigre", an infusion of lime juice, aji amarilla, and cilantro. Traditional lomo saltado--a home-style beef stir fry with veggies and potatoes. We'll also be teaching you the secret to that spicy Aji verde--green sauce. A dessert will  be served. Muy delicioso!

Adult Class: you may bring wine/beer to enjoy with your meal--Class runs about 2 1/2 hours

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

4 half-days Mon-Thurs Aug 3-6, 9:30 AM-12 Noon - Ages 8-13 only*

Menu B-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

Chefs and cooks swear by it, and somehow it had lost its way among the non-stick generation, but a resurgence of this affordable and time-tested cookware is once again celebrated as America’s favorite. Known for its great heat conduction and it's ability to sear, sauté, braise, caramelize, and bake--this trusty cookware can take you from breakfast to dinner and dessert. Class will cover how to season and care for cast iron.  Our menu will be pan seared steak. Crispy kale, Brussels sprouts and potato hash. cast iron baked corn bread with honey butter and even pizza--all done in cast iron pans! 

If you have a 12 or 14 inch cast iron pan you can bring it and we can tell you how to properly season it. 

    Ages 16 and older OK--Class runs about 2 1/2 hrs

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. Classes are taken at your own risk.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops.

Easy as Pie! Butter vs. shortening? How do I keep the dough from cracking? Why is my crust soggy at the bottom? Learn to make fail proof pies for your summer dessert needs. Get the "crust musts" and professional tips and techniques for mixing, rolling, and baking. Each student will make their own batch of dough. Then think inside the crust with 5 inch sizes of blueberry, lemony buttermilk custard, and a fresh peach crumb pie. We'll taste in class and you can take some home too. Yum!

Ages: 13 and older ok--runs about 3 1/2 hours. Please do not register underage children

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

Korean cooking has finally gone "global" and has made a big splash on the fusion scene. Traditional restaurants are found all over LA area. Let's go "Gangnam Style" tonight KFC--Korean fried chicken--super crunchy, sweet, sticky, and spicy. No Korean table is without beef--bulgogi marinated in Asian pear, garlic, soy and sesame oil.  Served with steamed rice, and kimchi bundled together with parilla and lettuce leaves. Pa Jun--savory pancake with green onion and kimchi. Keeping with tradition, meals are served with a delicious array of banchan--tiny little dishes. Due to time constraints some of the ban chan will be pre-made/purchased such as fermented kimchee, creamy Korean potato salad and a few others. We will make Korean cucumber and radish salad in rice vinegar. These little dishes are seasoned-spicy, sweet & sour, and salty and the 5th taste UMAMI to stimulate the appetite.  

Adult Class: you may bring beer/wine/soju to enjoy with your meal.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class.  

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some menu items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

4 half-days Mon-Thurs Aug 10-13, 9:30 AM-12 Noon - Ages 8-13 only*

Menu B-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

For thousands of years, herbs and spices have served as currency, medicine and, most importantly, the culinary “foot print” of ethnic cuisines.  Fresh vs. dried and how they can transform simple veggies and bread toppings to complex flavors in stews, rice and pasta dishes. Find out how to transform your dishes with a few herbs and spices that can stand alone or go together. In this class we’ll discover the world of seasoning with herbs and spices by tasting, toasting, grinding, experimenting and cooking with them. We’ll make a few blends and a several dishes. Todays class will make an Asian spiced stir fry. Grilled cocoa spice rubbed salmon. Zucchini carpaccio with a melange of fresh herbs. And an amazing compound butter to go with pasta, veggies or various proteins. Includes comprehensive herb/spice booklet for you to take home. You won't go home hungry! 

Ages 16 and up OK--Class runs about 2 1/2 hours

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market availability/quality. For your safely-this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Come along on a magic carpet ride as we highlight one of the most diversified world cuisines. Spices from the souks of Marrakesh with influences from the nomads of Northern Africa, caravan traders of the Middle East and French occupation create exceptional dishes. Tonight we’ll make the infamous B’Stilla—chicken, almonds, and eggs entwined with sweet and savory spices and wrapped in multiple layers of flaky phyllo. It is uniquely Moroccan, intricate and grand. fabulously rich and fantastical. A side dish of intoxicating spice scented roasted vegetable tagine served over a confetti couscous--tasty tidbits of sweet peppers, scallions, dried apricots, golden raisins and pine nuts. Rock the Kasbah!

Adult Class: You may bring wine to enjoy with your meal--Class runs about 2 1/2 hours.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability.For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Fans of the PBS baking show this one is for you! The most addictive show brought new words, baking styles and names of bakes we never heard of such as hobknobs, Cornish pasties, buns. In todays class, we’ll make Mary Berry’s lemon drizzle cake, sticky toffee pudding, blueberry scones, strawberry shortberead cookies, and those adorable fairy cakes. You'll leave the class armed with hands-on experience, tested recipes, and the confidence to wow your friends and bring the best bakes to your next Great British Baking Show viewing party. Let’s Bake!

Ages 13 and up--Class runs about 3 hours. Please do not enroll underage children.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

4 half-days Mon-Thurs Aug 17-20, 9:30 AM-12 Noon - Ages 8-13 only*

Menu B-Each day consists of a different theme. TBA

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun. 

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, hot stove, sharp knives and the teacher’s ability to create teamwork with the group. *Please do not enroll underage children or ask for exceptions.

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

• Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
• Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
•  All food must be consumed in class no to go packages.
• Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
• Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
• Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

The secret to artisan pizza is in the crust. Rustic hand formed dough with a minimal amount of toppings make for bubbly, crisp and tasty pies. Get the ins and out on raising the yeast , fermenting the dough, and essential heat to get that great inner chew and a crisp crust.  We’ll be making our semolina dough from scratch, raise it, hand form it and learn to use a peel to place onto a hot pizza stone. We'll have a load of toppings will include enough to make a variety of pizza flavors such as a simple Margarita pizza, Greek olive and feta, veggie, prosciutto, pesto, artisan pepperoni, pear and gorgonzola. The sky is the limit!

Ages 13 and up ok!--Class runs about 2 1/2 hours

Vegetarian  friendly!

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

Call it Tapas in Spain, Mezes around the Middle East, Cicchetti in Venice, Smorebrod in Sweden, or Izakaya in Japan--no matter where you are, there's an APP for that! Every culture has its small plates or appetizers that are part of an important part of the socio-culinary culture of countries. Tonight we'll tour several countries with delectable dishes to enhance your culinary prowess. From Italy mozzarella en carroza--tiny pesto and mozzarella grilled sandwiches. Flaky Azerbaijani Feta and herb filled borek. Japan for edamame potstickers. Grilled Thai chicken satay with yellow curry. Then we'll jet off to Sweden for dessert. 

Adult class: You may bring wine/beer to enjoy with your meal. Classes run about 2 1/2 hours. 

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability.

Decorating cakes in more modern styles are the new trend. Create your own style with different new techniques you'll learn today. Start with learning how to level, fill, crumb coat, and frost smooth sharp edges. Learn how to decorate your sweet treats with basic techniques of simple-to-pipe flowers, rosettes, petals, leaves, and borders using a variety of decorating tips and colors. Learn to use decorating bags. Best color gels will be discussed. We’ll supply the tools, a premade 6 inch cake, and everything needed to work with and a pink box for you to take your masterpiece home. "A party without cake is really just a meeting"-Julia Child.

Ages 13 and older ok. Class runs about 2 1/2--3 hours--Please do not enroll underage children.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops