calendar image
 
July 2018
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
15
#2615 at 10:00 AM
BASIC CAKE DECORATING
Waiting List
16
#2555 at 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
Waiting List
17
18
Team Building--BCHD
19
#2622 at 6:30 PM
MEALS IN MINUTES! Simple, Fast & Delicious
Waiting List
20
#2624 at 6:30 PM
PERUVIAN--The Latest Hot Cuisine
6 openings available
21
#2613 at 6:00 PM
SPANISH TAPAS OLE!
2 openings available
22
23
#2556 at 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
Waiting List
2425
26
#2636 at 6:30 PM
EAT YOUR VEGGIES!
6 openings available
27
#2637 at 6:30 PM
EATING ITALY--Emilia Romagna
8 openings available
28
#2630 at 10:00 AM
HOLEY DONUT!
Waiting List

#2627 at 6:00 PM
PAELLA & SANGRIA-Ole!
3 openings available
29
30
#2557 at 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu B
Waiting List
Class/Date Description Openings / Price / Location
2615

Sun, Jul 15 2018 @ 10:00 AM
BASIC CAKE DECORATING
 

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. 

Class runs about 2 1/2--3 hours--Ages 12 and older ok. 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/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

Waiting List

$86.00

Chef Gabby

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2555

Mon, Jul 16 2018 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
 

4 half-days Mon-Thurs July 16--19. 9:30 AM-12 Noon - Ages 8-13 only*

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, and the teacher’s ability to create teamwork with the group. Please do not register underage children or ask for exceptions.

Menu A : Hawaiin Day--Greek Day--Mexican Day--Italian Day.  Menu B will have a different Italian menu.

  • Cost includes: Instruction, food, utensils, full lunch in class, an apron, note book with recipes and handouts to take home.   
  • Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. Menu A will run for the first 4 weeks and change to Menu B for the following weeks. 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 is unable to eat food prepared in class.  
  • 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. 
  • Safety: Children must wear tennis shoes--no sandals or flip flops, and hair pulled back. 
  • Drop off only: We do not allow parents, siblings, or others to wait during the class time. 

 

Waiting List

$399.00

Chef Maggie

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2622

Thu, Jul 19 2018 @ 6:30 PM
MEALS IN MINUTES! Simple, Fast & Delicious
 

Whip up speedy delicious meals in a flash. Cut your cooking time in half (or even in quarters) and spruce up tired meals using a variety of scratch and ready made products that make cooking simple yet delicious and impressive. You’ll be amazed how fast you can get a healthy great tasting meal on the table. We'll make several dishes from a variety easy to find products in this very popular class. Each dish will represent a full meal or hearty main course.  Pasta, chicken, stew, soups, and more. We'll complete 4-5 main dishes in this class!

 16 years of age and older ok!  Class runs about 2 1/2 hours

 "Chef Annette is a wizard in the kitchen--and we are her apprentices"  dd

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. 

 

 

Waiting List

$82.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2624

Fri, Jul 20 2018 @ 6:30 PM
PERUVIAN--The Latest Hot Cuisine
 

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 red onions, chile, and cilantro, and avocados. 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

 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. 

6 openings available

$86.00

Chef Annette

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2613

Sat, Jul 21 2018 @ 6:00 PM
SPANISH TAPAS OLE!
 

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 Catalan coca--griddled flatbread with Spanish Chorizo, Manchego cheese, roasted zucchini, olives and sweet peppers. Albondigas del cordero—traditional Spanish meatballs with pine nuts, and stuffed with pickled grapes. Seared eggplant with a mint, honey and sherry vinaigrette. And a traditional tortilla Española--potato onion fritatta. Dessert included. OLE!

 Adult Class: You may bring wine or beer to enjoy with your meal.  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. 

"I enjoyed myself and had Lots of fun The entire group got to know each other, shared stories, drank wine and were dining together by the end of the class. What a fantastic night out"! --E Duston


 

2 openings available

$84.00

Chef Annette

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2556

Mon, Jul 23 2018 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
 

4 half-days Mon-Thurs July 23--26. 9:30 AM-12 Noon - Ages 8-13 only*

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, and the teacher’s ability to create teamwork with the group. Please do not register underage children or ask for exceptions.

Menu A: Hawaiian Day, Greek Day, Mexican Day--Italian Day (Italian menu is different in Menu B

  • Cost includes: Instruction, food, utensils, full lunch in class, an apron, note book with recipes and handouts to take home.   
  • Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. Menu A will run for the first 4 weeks and change to Menu B for the following weeks. 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 is unable to eat food prepared in class.  
  • 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. 
  • Safety: Children must wear tennis shoes--no sandals or flip flops, and hair pulled back. 
  • Drop off only: We do not allow parents, siblings, or others to wait during the class time. 

 

Waiting List

$399.00

Chef Maggie

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2636

Thu, Jul 26 2018 @ 6:30 PM
EAT YOUR VEGGIES!
 

We hear it every day but it’s easy to forgo veggies when they aren’t prepared well or flavorless and mushy. Learn ways to incorporate them into main and side dishes that will cut down but not cut out carbs so you still feel satisfied. Make veggies part of each dish in a meal. Theses veggie favorites ban be eaten any day of the week or fancied up for guests. Broccolini Italiano--tender baby broccolini with lemon and garlic. Summer veggie stuffed peppers and portobello mushrooms with balsamic glaze. Tuscan kale with garlic and chickpeas. Summer spinach and pea soup with yogurt. Maybe your kids will even eat them! 

Ages 16 and up ok--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. 

6 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2637

Fri, Jul 27 2018 @ 6:30 PM
EATING ITALY--Emilia Romagna
 

Emilia-Romagno is knows for some of the best food in Italy. Proscuitto di Parma ham, Parmesano Reggiano cheese and Modena's famous balsamic vinegar.  We'll start with Romagna fagottini di proscuittto di parma--little Parmesan filled prosciutto pouches. Salad of arugula, pears and candied walnut with a balsamic vinegar. Meatballs filled with pine nuts, and golden raisins, and scented with a touch of orange zest. A pile papardelle with pancetta, lemon, and dark greens.  Giant crostini. And for dessert the deep dark chocolate ferra torta terinina will be served.

Adult class: You may bring wine or beer to enjoy with your meal. 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 marketquality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

8 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2630

Sat, Jul 28 2018 @ 10:00 AM
HOLEY DONUT!
 

Donuts are the "new cupcake". A donut revival is sweeping the nation. Not your run of the mill spongy things that get stale in an hour but donuts so delicious that even one will leave you ‘glazed and confused’. We’ll mix, raise, fry, fill, powder, and glaze pillows of absolute deliciousness. If you can't resist a freshly made doughnut, then this is the class for you.  You can fill with vanilla or jam. Glaze, roll in cinnamon sugar or simply dust with powdered sugar.  We'll also make some baked double chocolate devils food donuts and of course donut holes!

“Donuts, is there anything they can’t do”? –Homer Simpson

Ages 12 and up--Class runs about 3--3 1/2 hours--bring a box to take some home!

 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. 

 

Waiting List

$82.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2627

Sat, Jul 28 2018 @ 6:00 PM
PAELLA & SANGRIA-Ole!
 

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.


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. 

3 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2557

Mon, Jul 30 2018 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu B
 

4 half-days Mon-Thurs July 30--Aug 2. 9:30 AM-12 Noon - Ages 8-13 only*

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, and the teacher’s ability to create teamwork with the group. Please do not register underage children or ask for exceptions.

Menu B: Brunch Day--Beachy picnic Day--American Day--Italian Day (different from A)

  • Cost includes: Instruction, food, utensils, full lunch in class, an apron, note book with recipes and handouts to take home.   
  • Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. Menu A will run for the first 4 weeks and change to Menu B for the following weeks. 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 is unable to eat food prepared in class.  
  • 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. 
  • Safety: Children must wear tennis shoes--no sandals or flip flops, and hair pulled back. 
  • Drop off only: We do not allow parents, siblings, or others to wait during the class time. 

 

Waiting List

$399.00

Chef Maggie

Redondo Bch Kitchen Studio