Step Up to the Plate at South Bay School of Cooking  
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South Bay School of Cooking
1951 Artesia Blvd, Redondo Beach CA 90278
310-350-3772

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Event/Date Description Openings/Price/Location
2325

Thu, May. 25, 2017 @ 6:30 PM
COOKING WITH HERBS & SPICES
 

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 few dishes for our meal.  Tonight's 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

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. 

 

2 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2314

Fri, May. 26, 2017 @ 6:30 PM
INDIAN STREET FOOD--Little Plates, Big Flavors
 

Conjur up the sights and smells of food cooking as you walk the streets of Mumbai. Every country has its ‘Street Food’ and in India roadside stalls and carts hawk savory delicacies called Chaat. Quick cooked delicious small plates similar to what's being served in many Tapas bars. We are taking this concept into the kitchen with zesty crisp potato samosas, zippy chicken Frankies with cool cucumber raita to tame the heat. Fried onion bhagi (think Indian style bloomin' onions), lime scented basmati rice, and a fresh mango salad. YUM!

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

 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.

 


 

0 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

Event/Date Description Openings/Price/Location
2315

Sat, May. 27, 2017 @ 6:00 PM
SUSHI SUSHI SUSHI--Let's Roll!
 

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 and roll by making various styles of sushi rolls like—California rolls, spicy tuna, inside out rolls, crunch rolls, hand rolls, and nigiri. 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.

 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. Please note you must eat what you make in class. We cannot allow you to take the sushi home. 



                                                                                                                             

 

6 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2326

Thu, Jun. 1, 2017 @ 6:30 PM
MEALS IN MINUTES! Simple, Fast & Delicious
 

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 5 main meals 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. 

 

 

6 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2329

Fri, Jun. 2, 2017 @ 6:30 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. 

9 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2305

Sat, Jun. 3, 2017 @ 10:00 AM
ARTISAN PIZZA MAKING
 

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, and much more.The sky is the limit!

Pizza banner

13 years of age and older OK --Class runs about 2 1/2 hours

Vegetarian  friendly!

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.


9 openings available

$80.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2335

Sat, Jun. 3, 2017 @ 6:00 PM
THAI--A Night in Bangkok
 

Unravel the secrets of exotic Thai cooking. Learn to create with confidence and where to shop locally for exotic Southeast Asian ingredients. A luscious summer menu of Thai seasoned pork meatballs with a zippy Thai slaw wrapped in lettuce lettuce leaves. Pad See Yew noodles with gai lan (Asian brocoli). Crying Tiger beef satay with peanut dipping sauce. Jasmine rice. Pineapple mango slices with lime and shaved coconut.

“I learned so much about different Thai ingredients I have never known how to use. Class was fun and food was great!” --C Robertshaw

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. 

 

 

 


9 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2327

Tue, Jun. 6, 2017 @ 6:30 PM
KNIFE SKILLS--Cutting Edge Crash Course
 

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 delcious meal of roasted vegetable quesadillas, pickled red onions, mixed vegetable-salsa salad and a baked fruit dessert. You won't go home hungry!

"This class changed my life" -C Feazel

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/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

 

1 opening available

$80.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2328

Thu, Jun. 8, 2017 @ 6:30 PM
FABULOUS FISH
 

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 used will be determined by market availablity.

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

"Half way through dinner my husband said, this is so much better than any restaurant." --G Harris

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 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2310

Fri, Jun. 9, 2017 @ 6:30 PM
JAMAICAN ME HUNGRY
 

Discover the lip smacking flavors of the Caribbean! With influences from African, Indian, British, Spanish and Chinese immigrants, the food evokes images of culinary madness that all seems to come together. Tonight we'll start with our very own scratch made Jerk sauce. Small chickens will swim in a fragrant peppery marinade of allspice, ginger, and garlic before hitting the broiler. Then we’ll move onto a Jamaican “escovitch”—a sweet and savory salad of julienned carrots, red onions, and pineapple in a sweet and tangy dressing. Coconut milk infused yellow rice with pigeon peas. Sweet fried plantains. A fabulous Caribbean rum cake will be served for dessert. Can't you just hear the reggae music now?

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

9 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2309

Sat, Jun. 10, 2017 @ 6:00 PM
ARGENTINA--The Gaucho Grill
 

Let's kick off the grilling season! 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 empanada--filled turnovers. Then get the grilling going with a grilled skirt steak with our infamous homemade chimichuri sauce. Argentine sausages, potatoes and veggies fragrantly grilled Gaucho style on rosemary skewers and served with an aromatic cilantro garlic rice. And Argentine dessert will be served. Go Meat!  

"I thoroughly enjoyed myself and had fun Lots of fun" -C Cutrone

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. 


6 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2303

Fri, Jun. 16, 2017 @ 6:30 PM
WHISKEY-A-GO-GO Cooking with Whiskey
 

Whisky/Whiskey how ever you spell it is venturing out of the liquor cabinet and into the kitchen. Chefs are using whiskey to enhance salty, smoky or sweet flavors.  It brings out the flavor of the sea in seafood, the smokiness of wood fired food, and the sweetness in desserts. Whether it's Bourbon, sour mash, Canadian, or a single malt Scotch, it’s amber color and multifaceted bouquet is as mysterious as the lore surrounding it. Pour yourself a dram, tie on your apron and have a delicious culinary adventure. Scrumptious bacon cheddar bourbon swirls, whiskey marinated skirt steak, bourbon glazed yams topped with crunchy sweet pecans. Creamed succatash and a salad of pears and arugula with a whiskey vinaigrette. For dessert a sinful chocolate "Gentleman's Cake" with Irish whiskey. We will be whipping up a wee signature cocktail.  

Adult Class: 21 and older only for this class. You may bring wine to enjoy with your dinner --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 availability/quality. For your safely-this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

 

12 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2320

Sat, Jun. 17, 2017 @ 10:00 AM
RAVIOLI & TORTELINI WORKSHOP
 

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 pasta ready to cook at a moments notice for family dinners or entertaining? Today we'll make a shrimp ravioli with roasted red pepper sauce. mushroom ravioli with creamy spinach sauce. Cheesy ricotta basil tortellini .YUM! 

Ages 12 and older 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. 

7 openings available

$80.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2318

Sat, Jun. 17, 2017 @ 6:00 PM
AMERICAN STEAKHOUSE--Great Father's Day Gift
 

Are you a steakhouse fan?This Father's Day, what do you get for the man who has everything? What about a steak dinner like none other? Let the most important man in your life discover the fine art of cooking steak with sumptuous side dishes just like at those upscale steak joints around town. But don't let him have all the fun; join him in the kitchen too. This is a one-of-a-kind Father's Day cooking class. Filet mignon--with a salt crust. Iceberg wedge with blue cheese dressing and crispy bacon. Steakhouse rosti potatoes and creamed spinach. A magical vanilla bean souffle, And a wee Manhattan cocktail. Cigar not included. 

Manhattan Cocktail

0 openings available

$88.00

Chef

Redondo Bch Kitchen Studio

Event/Date Description Openings/Price/Location
2333

Sun, Jun. 18, 2017 @ 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.  Jelly filled with powdered sugar, custard filled with chocolate glaze, maple glazed. A baked double chocolate devils food 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. 

 

9 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2342

Fri, Jun. 23, 2017 @ 6:30 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 will start with a summery tomato gazpacho shooter. Garlicky skewered grilled shrimp with lemon. Roasted red peppers filled with Spanish manchego cheese and chorizo. A bright roasted beet and fennel salad, and a traditional tortilla Española--potato fritatta. OLE!

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

"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


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.


 

7 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2331

Sat, Jun. 24, 2017 @ 6:00 PM
COOKING WITH CRAFT BEER
 

The next best thing to drinking beer—is eating it! This sudsy brew can find its way into all kinds of dishes and can find it's and flavor into all kinds of foods from appetizers, meats, breads and even desserts! In tonight's "beer crawl" we'll mix it up with Queso fundido made with a light lager. Chicken wrapped in banana leaves and steamed in mole' stout with toasted ancho chiiles. spices, onions and cilantro. Frijoles borachos--drunken beans simmered in beer.Arroz Mexicana to sop up all those beautiful juices. A Mexican dulce for dessert. And let's stir up a Chilada for your enjoyment to celebrate Cooking with beer!

Adult Class 21 and over only. You may bring beer to enjoy with your meal.

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. 

 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2279

Mon, Jun. 26, 2017 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-FRI 9:30-Noon Menu#1
 

5 half-days Mon-Fri June 26-30, 9:30am-12 Noon - Ages 8-13 only

Raising the Next Junior Master Chef? We've got Food Network Stars teaching our Kids Camps! Instructor Jacqui Malouf has worked with Bobby Flay and other FN chefs. Assistant Cole Malouin a self proclaimed "teenage science geek who loves to cook" and competed on Rachel vs. Guy Kids Cook off and Chopped Junior.

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 funMenus and skills are designed for the abilities of ages 8-13 years* only.

Cost includes: instruction, food, utensils, lunch in class, and an apron, notebook with recipes and handouts to take home.  Age limits* imposed are based on safety level, counter heights, attention span, and the teacher’s ability to create teamwork in the kitchen. This is a working kitchen close toe shoes only, no sandals. Please do not register underage children or ask for exceptions.

Please Note: 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, 2017. Changes are solely up to management and space availability. Children must be picked up immdiately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other weeks. This policy refers to camps only.

 

 

 

 

 

 


6 openings available

$399.00

Jacqui Malouf

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2334

Fri, Jun. 30, 2017 @ 6:30 PM
KOREAN--Cooking "Gangnam" Style
 

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 wings--super crunchy, sweet, sticky, and spicy. No Korean table is without beef--grilled beef kalbi beef ribs marinated with Asian pear, garlic, soy and sesame oil served with steamed rice. Keeping with tradition, every meal is served a delicious array of banchan--tiny side dishes such as our spicy fresh kimchee, Korean cucumber and radish salad in rice vinegar, creamy Korean potato salad and a few others. 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.

 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/availablity. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 



9 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2337

Sat, Jul. 1, 2017 @ 10:00 AM
SUMMER PIES--YUM!
 

Learn to make fail proof pies with the summers bounty of fruit! Get the "crust musts" and professional tips and techniques for making the dough, rolling, and baking. Each student will make a batch of dough. Then think inside the crust with a bliss inducing summery peach streusel topped pie, a sweet & tangy fresh lemon buttermilk pie, and a blueberry star lattice.  Yum!

Class runs about 3 1/2  hours long.--Ages 12 and older ok!

  Please bring a box  to take some pie 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. 

8 openings available

$82.00

Chef Annette

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2280

Wed, Jul. 5, 2017 @ 9:30 AM
KIDS CAMP--AGES 8-13 WED-FRI 9:30-NoonMenu#1
 

3 half-days Wed-Fri July 5-7, 9:30am-12 Noon - Ages 8-13 only

Raising the Next Junior Master Chef? We've got Food Network Stars teaching our Kids Camps! Instructor Jacqui Malouf has worked with Bobby Flay and other FN chefs. Assistant Cole Malouin a self proclaimed "teenage science geek who loves to cook" and competed on Rachel vs. Guy Kids Cook off and Chopped Junior.

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 funMenus and skills are designed for the abilities of ages 8-13 years* only.

Cost includes: instruction, food, utensils, lunch in class, and an apron, notebook with recipes and handouts to take home.  Age limits* imposed are based on safety level, counter heights, attention span, and the teacher’s ability to create teamwork in the kitchen. This is a working kitchen close toe shoes only, no sandals. Please do not register underage children or ask for exceptions.

Please Note: 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, 2017. Changes are solely up to management and space availability. Children must be picked up immdiately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other weeks. This policy refers to camps only.

 

 

 

 

 

 


8 openings available

$240.00

Jacqui Malouf

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2332

Wed, Jul. 5, 2017 @ 3:30 PM
TEENS IN THE KITCHEN SERIES--Day 1
 

Cooking is a valuable life skill everyone should have and the earlier started the better. Learning to cook some basic recipes not only prepares teens for moving away to college or work but also builds responsibility, and independence. This fun, informative hands on series will focus on a healthy fresh ingredients and easy-to-follow recipes which incorporate knife skills, cleanliness, cooking methods and kitchen safety. Each week will focus on a different meal of the day. Day 1:breakfast items. Day 2:lunch/snacks, and Day 3: dinners. Students will also be taught food sanitation and how to properly and safely clean up after themselves. All food made will be consumed during the class. Handy booklet with measurement conversions, cooking time charts. All recipes, food and utensils included. 

Teens Ages 13 -17--Class runs about 2 1/2 hrs. 

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. 

 

  

7 openings available

$250.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2332

Thu, Jul. 6, 2017 @ 3:30 PM
TEENS IN THE KITCHEN SERIES--Day 2
 

Cooking is a valuable life skill everyone should have and the earlier started the better. Learning to cook some basic recipes not only prepares teens for moving away to college or work but also builds responsibility, and independence. This fun, informative hands on series will focus on a healthy fresh ingredients and easy-to-follow recipes which incorporate knife skills, cleanliness, cooking methods and kitchen safety. Each week will focus on a different meal of the day. Day 1:breakfast items. Day 2:lunch/snacks, and Day 3: dinners. Students will also be taught food sanitation and how to properly and safely clean up after themselves. All food made will be consumed during the class. Handy booklet with measurement conversions, cooking time charts. All recipes, food and utensils included. 

Teens Ages 13 -17--Class runs about 2 1/2 hrs. 

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. 

 

  

7 openings available

$250.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2332

Fri, Jul. 7, 2017 @ 3:30 PM
TEENS IN THE KITCHEN SERIES--Day 3
 

Cooking is a valuable life skill everyone should have and the earlier started the better. Learning to cook some basic recipes not only prepares teens for moving away to college or work but also builds responsibility, and independence. This fun, informative hands on series will focus on a healthy fresh ingredients and easy-to-follow recipes which incorporate knife skills, cleanliness, cooking methods and kitchen safety. Each week will focus on a different meal of the day. Day 1:breakfast items. Day 2:lunch/snacks, and Day 3: dinners. Students will also be taught food sanitation and how to properly and safely clean up after themselves. All food made will be consumed during the class. Handy booklet with measurement conversions, cooking time charts. All recipes, food and utensils included. 

Teens Ages 13 -17--Class runs about 2 1/2 hrs. 

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. 

 

  

7 openings available

$250.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2340

Sat, Jul. 8, 2017 @ 10:00 AM
PICKLING--Preserving Vegetables
 

Get yourself into a pickle! Pickling is a magical preservation method and culinary art that not only extends a food's shelf life and makes vegetables taste delicious and healthy. Pickling is a global phenomenon which has hit new trends in todays foodie community. Every culture has had to find ways of preserving a harvest to be able to get nutrients during times when they were not available.In this class we will explore quick pickling, brining, and some hot water canning/processing. Garlicky dilled cucumbers, bright purple pickled beets and cauliflower, sweet and spicy dilly beans, and more. Learn just how easy it is to craft these delicious food items for entertaining and savoring. All ingredients supplied for this class. We'll taste some in class and you'll go home with some as well. 

Ages 13 and older ok. Class runs approximately 2 1/2--3 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/availablity. This is a working kitchen you will be standing much of the time. Please wear close toe shoes. No sandals or flip flops.

9 openings available

$80.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2338

Sat, Jul. 8, 2017 @ 6:00 PM
SUSHI SUSHI SUSHI--Let's Roll!
 

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 and roll by making various styles of sushi rolls like—California rolls, spicy tuna, inside out rolls, crunch rolls, hand rolls, and nigiri. 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.

 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. Please note you must eat what you make in class. We cannot allow you to take the sushi home. 



                                                                                                                             

 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2281

Mon, Jul. 10, 2017 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-FRI 9:30-Noon Menu #1
 

5 half-days Mon-Fri July 10-14, 9:30am-12 Noon - Ages 8-13 only

Raising the Next Junior Master Chef? We've got Food Network Stars teaching our Kids Camps! Instructor Jacqui Malouf has worked with Bobby Flay and other FN chefs. Assistant Cole Malouin a self proclaimed "teenage science geek who loves to cook" and competed on Rachel vs. Guy Kids Cook off and Chopped Junior.

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 funMenus and skills are designed for the abilities of ages 8-13 years* only.

Cost includes: instruction, food, utensils, lunch in class, and an apron, notebook with recipes and handouts to take home.  Age limits* imposed are based on safety level, counter heights, attention span, and the teacher’s ability to create teamwork in the kitchen. This is a working kitchen close toe shoes only, no sandals. Please do not register underage children or ask for exceptions.

Please Note: 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, 2017. Changes are solely up to management and space availability. Children must be picked up immdiately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other weeks. This policy refers to camps only.

 

 

 

 

 

 


9 openings available

$399.00

Jacqui Malouf

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2347

Thu, Jul. 13, 2017 @ 6:30 PM
FABULOUS FISH
 

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 used will be determined by market availablity.

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

"Half way through dinner my husband said, this is so much better than any restaurant." --G Harris

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. 


 

8 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2343

Fri, Jul. 14, 2017 @ 6:30 PM
FRENCH--Bastille Day
 

Menu to be announced

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2345

Sat, Jul. 15, 2017 @ 10:00 AM
MACARON MADNESS!--Tiny French filled Cookies
 

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 simply with egg whites, almond flour and sugar. Today's class will feature a variety of flavors including a fruits, chocolate, caramel or nutella. 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 12 and older ok--Class runs about 3 hours  Please bring a container to take home some cookies

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. 

 

9 openings available

$80.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2344

Sat, Jul. 15, 2017 @ 6:00 PM
ROMANTIC ROME--Cucina Cucina!
 

Cucina Romanesca is as colorful as its past. Gutsy pastas and simple contorni--vegetables cooked with garlic abound in this romantic "Eternal City". Tonight we'll celebrate this cuisine with tacchino saltimbocca alla Romana—turkey cutletts speared with prosciutto and fresh sage leaves. The infamous Roman pasta carbonara with pancetta and percorino--we will be making the pasta from scratch. Slurp up garlicky sautéed cicoria greens served with giant crostinis. A luscious dessert will be served. Hail Caesar!

Adult Class: You may bring wine 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. 

8 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2282

Mon, Jul. 17, 2017 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-FRI 9:30-Noon Menu #1
 

5 half-days Mon-Fri July 17-21, 9:30am-12 Noon - Ages 8-13 only

Raising the Next Junior Master Chef? We've got Food Network Stars teaching our Kids Camps! Instructor Jacqui Malouf has worked with Bobby Flay and other FN chefs. Assistant Cole Malouin a self proclaimed "teenage science geek who loves to cook" and competed on Rachel vs. Guy Kids Cook off and Chopped Junior.

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 funMenus and skills are designed for the abilities of ages 8-13 years* only.

Cost includes: instruction, food, utensils, lunch in class, and an apron, notebook with recipes and handouts to take home.  Age limits* imposed are based on safety level, counter heights, attention span, and the teacher’s ability to create teamwork in the kitchen. This is a working kitchen close toe shoes only, no sandals. Please do not register underage children or ask for exceptions.

Please Note: 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, 2017. Changes are solely up to management and space availability. Children must be picked up immdiately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other weeks. This policy refers to camps only.

 

 

 

 

 

 


11 openings available

$399.00

Jacqui Malouf

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2336

Thu, Jul. 20, 2017 @ 6:30 PM
COOKING BASICS 101 Series--Day 1
 

 Cost is for all three classes--no individual class sign-ups 

Using easy to prepare recipes, seasoning and basic cooking techniques, you'll learn time saving preparation to get you on your way to cooking wonderland.

Our quintessential hands-on series pairs preparing, seasoning, sautéing, roasting, and essential knife skills with purchasing, food storage and handling to create everyday dishes at home for beginners and kitchen veterans alike  This series will focus on the seasonal harvest of main dishes, fearless sides, understanding meat cooking, soup and salads with home made dressings will also be learned. Learn loads of tips and those sacred cooking secrets that only a professional can share. Each class builds on more skills.Handy booklet with measurment conversions, cooking time charts. All recipes, food and utensils included. 

 "Fabulous and fun cooking experience. Chef Annette is a hoot yet one talented chef. Our class was thoroughly delightful." --N Harmon

Adult 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.

 

10 openings available

$250.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2348

Fri, Jul. 21, 2017 @ 6:30 PM
DIM SUM & THEN SOME
 

Dim sum is a fun way to eat but sometimes the wait time at a dim sum house can be agonizingly long. Why not learn to make some of these items at home to serve to your family or to bring to a pot luck? Tonight we'll make a festive menu using traditional Chinese ingredients. Ground pork and ginger potstickers--complete with crispy crepe. Puffy baked bao buns filled with a light ground chicken curry. Fresh flat rice noodle with hoisin steemed gai lan--Chinese brocoli. Lemongrass and ginger shrimp toast with sesame seeds. Honey butterflies for dessert! 

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 availability/quality. For your safely-this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2341

Sat, Jul. 22, 2017 @ 10:00 AM
KNIFE SKILLS--Cutting Edge Crash Course
 

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 delcious meal of roasted vegetable quesadillas, pickled red onions, mixed vegetable-salsa salad and a baked fruit dessert. You won't go home hungry!

"This class changed my life" -C Feazel

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/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

 

7 openings available

$80.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2353

Sat, Jul. 22, 2017 @ 6:00 PM
INDIAN STREET FOOD--Little Plates, Big Flavors
 

Conjur up the sights and smells of food cooking as you walk the streets of Mumbai. Every country has its ‘Street Food’ and in India roadside stalls and carts hawk savory delicacies called Chaat. Quick cooked delicious small plates similar to what's being served in many Tapas bars. We are taking this concept into the kitchen with zesty crisp potato samosas, zippy chicken Frankies with cool cucumber raita to tame the heat. Fried onion bhagi (think Indian style bloomin' onions), lime scented basmati rice, and a fresh mango salad. YUM!

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

 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.

 


 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2283

Mon, Jul. 24, 2017 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-FRI 9:30-Noon Menu #2
 

5 half-days Mon-Fri July 24-28, 9:30am-12 Noon - Ages 8-13 only

Raising the Next Junior Master Chef? We've got Food Network Stars teaching our Kids Camps! Instructor Jacqui Malouf has worked with Bobby Flay and other FN chefs. Assistant Cole Malouin a self proclaimed "teenage science geek who loves to cook" and competed on Rachel vs. Guy Kids Cook off and Chopped Junior.

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 funMenus and skills are designed for the abilities of ages 8-13 years* only.

Cost includes: instruction, food, utensils, lunch in class, and an apron, notebook with recipes and handouts to take home.  Age limits* imposed are based on safety level, counter heights, attention span, and the teacher’s ability to create teamwork in the kitchen. This is a working kitchen close toe shoes only, no sandals. Please do not register underage children or ask for exceptions.

Please Note: 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, 2017. Changes are solely up to management and space availability. Children must be picked up immdiately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other weeks. This policy refers to camps only.

 

 

 

 

 

 


12 openings available

$399.00

Jacqui Malouf

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2352

Fri, Jul. 28, 2017 @ 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. 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2351

Sat, Jul. 29, 2017 @ 6:00 PM
ARGENTINA--The Gaucho Grill
 

Let's kick off the grilling season! 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 empanada--filled turnovers. Then get the grilling going with a grilled skirt steak with our infamous homemade chimichuri sauce. Argentine sausages, potatoes and veggies fragrantly grilled Gaucho style on rosemary skewers and served with an aromatic cilantro garlic rice. And Argentine dessert will be served. Go Meat!  

"I thoroughly enjoyed myself and had fun Lots of fun" -C Cutrone

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. 


10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2284

Mon, Jul. 31, 2017 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-FRI 9:30-Noon Menu #2
 

5 half-days Mon-Fri July 31-Aug 4, 9:30am-12 Noon - Ages 8-13 only

Raising the Next Junior Master Chef? We've got Food Network Stars teaching our Kids Camps! Instructor Jacqui Malouf has worked with Bobby Flay and other FN chefs. Assistant Cole Malouin a self proclaimed "teenage science geek who loves to cook" and competed on Rachel vs. Guy Kids Cook off and Chopped Junior.

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 funMenus and skills are designed for the abilities of ages 8-13 years* only.

Cost includes: instruction, food, utensils, lunch in class, and an apron, notebook with recipes and handouts to take home.  Age limits* imposed are based on safety level, counter heights, attention span, and the teacher’s ability to create teamwork in the kitchen. This is a working kitchen close toe shoes only, no sandals. Please do not register underage children or ask for exceptions.

Please Note: 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, 2017. Changes are solely up to management and space availability. Children must be picked up immdiately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other weeks. This policy refers to camps only. 

 

 

 

 

 

 


8 openings available

$399.00

Jacqui Malouf

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2346

Fri, Aug. 4, 2017 @ 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 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 salsa criolla. Peruvian ceviche—fish marinated in 'leche de tigre"-- infused with red onions, chile, and cilantro; garnished with sweet potatoes, giant corn, and avocados. Traditional lomo saltado--a home-style beef stir fry with veggies and fragrant garlic rice. We'll also be teaching you the secret to that spicy Aji verde--green sauce. And we'll cap it off with a special dessert.  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. 

5 openings available

$86.00

Chef Annette

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2285

Mon, Aug. 7, 2017 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-FRI 9:30-Noon Menu #2
 

5 half-days Mon-Fri Aug 7-11, 9:30am-12 Noon - Ages 8-13 only

Raising the Next Junior Master Chef? We've got Food Network Stars teaching our Kids Camps! Instructor Jacqui Malouf has worked with Bobby Flay and other FN chefs. Assistant Cole Malouin a self proclaimed "teenage science geek who loves to cook" and competed on Rachel vs. Guy Kids Cook off and Chopped Junior.

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 funMenus and skills are designed for the abilities of ages 8-13 years* only.

Cost includes: instruction, food, utensils, lunch in class, and an apron, notebook with recipes and handouts to take home.  Age limits* imposed are based on safety level, counter heights, attention span, and the teacher’s ability to create teamwork in the kitchen. This is a working kitchen close toe shoes only, no sandals. Please do not register underage children or ask for exceptions.

Please Note: 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, 2017. Changes are solely up to management and space availability. Children must be picked up immdiately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other weeks. This policy refers to camps only. .  

 

 

 

 

 

 


13 openings available

$399.00

Jacqui Malouf

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2350

Sat, Aug. 12, 2017 @ 6:00 PM
ROCKIN' MOROCCAN--A Magic Carpet Ride!
 

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 wrapped in multiple layers of flaky phyllo pastry. An intoxicating spice scented roasted vegetable tagine served over a confetti couscous--tasty tidbits of sweet peppers, scallions, dried apricots, golden raisins and pine nuts. For dessert a Moroccan a orange scented zebra cake. Rock the Kasbah!

Adult Class: You may bring wine 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. 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2286

Mon, Aug. 14, 2017 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-FRI 9:30-Noon Menu #2
 

5 half-days Mon-Fri Aug 14-18, 9:30am-12 Noon - Ages 8-13 only

Raising the Next Junior Master Chef? We've got Food Network Stars teaching our Kids Camps! Instructor Jacqui Malouf has worked with Bobby Flay and other FN chefs. Assistant Cole Malouin a self proclaimed "teenage science geek who loves to cook" and competed on Rachel vs. Guy Kids Cook off and Chopped Junior.

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 funMenus and skills are designed for the abilities of ages 8-13 years* only.

Cost includes: instruction, food, utensils, lunch in class, and an apron, notebook with recipes and handouts to take home.  Age limits* imposed are based on safety level, counter heights, attention span, and the teacher’s ability to create teamwork in the kitchen. This is a working kitchen close toe shoes only, no sandals. Please do not register underage children or ask for exceptions.

Please Note: 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, 2017. Changes are solely up to management and space availability. Children must be picked up immdiately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other weeks. This policy refers to camps only.

 

 

 

 

 

 


11 openings available

$399.00

Jacqui Malouf

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2287

Mon, Aug. 21, 2017 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-FRI 9:30-Noon Menu#1
 

5 half-days Mon-Fri Aug 21-25, 9:30am-12 Noon - Ages 8-13 only

Raising the Next Junior Master Chef? We've got Food Network Stars teaching our Kids Camps! Instructor Jacqui Malouf has worked with Bobby Flay and other FN chefs. Assistant Cole Malouin a self proclaimed "teenage science geek who loves to cook" and competed on Rachel vs. Guy Kids Cook off and Chopped Junior.

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 funMenus and skills are designed for the abilities of ages 8-13 years* only.

Cost includes: instruction, food, utensils, lunch in class, and an apron, notebook with recipes and handouts to take home.  Age limits* imposed are based on safety level, counter heights, attention span, and the teacher’s ability to create teamwork in the kitchen. This is a working kitchen close toe shoes only, no sandals. Please do not register underage children or ask for exceptions.

Please Note: 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, 2017. Changes are solely up to management and space availability. Children must be picked up immdiately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other weeks. This policy refers to camps only.

 

 

 

 

 

 


12 openings available

$399.00

Feride Buyuran

Redondo Bch Kitchen Studio

 
 
 
 

 
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Vegetable broth
 
Pasta making
 
Choc Eclair
 
fork and spoon