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
2849

Thu, Apr. 25, 2019 @ 6:30 PM
CHICKEN SKILLS--Easy, Simple, Fearless & Juicy!
 

Tired of the same dried out rubber flavorless chicken. Afraid of under cooking hence you over cook? Disappointed in overcooked salty supermarket rotisserie chicken? Spice up drab chicken dishes with exciting tastes and textures the whole family will love. Learn techniques for juicier, tastier, and tender chicken dishes. Get seasoning know how, techniques, tips and tricks for searing, sauteing, roasting, and grilling with several seasonal chicken dishes to add to your repertoireWhole roasted herbed chicken--a Sunday fave! Zippy one pot chicken and rice dish. Quick stove top chicken saute. Learn to stuff a chicken breast with all kinds of things and cook it to perfection!

" I now know how to test for doneness and no longer dry out chicken!" --A Falstaff

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

9 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2823

Fri, Apr. 26, 2019 @ 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 a 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. 

2 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2816

Sat, Apr. 27, 2019 @ 10:00 AM
GREAT BRITISH BAKING--Eclairs, Creme Puffs, Paris Brest and more
 

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, sticky buns. In today's class it's all about the French Pate au Choux--light and airy dough that bakes into eclairs filled with vanilla pastry cream with chocolate ganache. Cream puff swans are an elegant addition to anyone's repertoire. Paris brest--almond topped puff ring filled with praline cream. 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--3 1/2 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 openings available

$84.00

Chef Annette

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2785

Sat, Apr. 27, 2019 @ 6:00 PM
SZECHUAN--The Land of Sweet, Sour & Spicy.
 

Szechuan cooking is known for its hot and spicy dishes such as kung pao but it goes further than that. The flavors can be intense but exceptionally flavorful. Let's celebrate the Chinese New Year of the dog with a traditional menu of hot and sour soup, dry fried green beans, kung pao chicken, and dan dan noodles.

Adult Class: You may bring wine to enjoy with your meal--Class runs about 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/availabilityFor 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
2856

Thu, May. 2, 2019 @ 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 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. 

 

 

10 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2837

Fri, May. 3, 2019 @ 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 a pomegranate glazed pimxo skewers with saffron rice. Grilled shrimp and Spanish chorizo pinxtos. Eggplant with sherry vinegar and honey dressing. Huevo diablo--deviled egg filled with roasted red pepper yolk mousse crisp jamon serrano. 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


 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2835

Sat, May. 4, 2019 @ 10:00 AM
HANDMADE PASTA--Roll in the Dough!
 

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 peppe, and hand pinched bowties. We'll make some sauces to go along and have a nice meal. Mangia! Vegetarian Friendly  “I can’t wait to go home and impress my friends!” --N Cremins

13 and older ok--Class runs about 2 1/2 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/availablity. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

 


8 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2839

Sun, May. 5, 2019 @ 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 with simply 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 13 and older ok--Class runs about 3 hours. Please do not register 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. 

 

9 openings available

$82.00

Chef Gabby

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2836

Wed, May. 8, 2019 @ 6:30 PM
COOKING BASICS 101 Series--Day 2
 

 Cost is for all three classes--no individual day 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.

 

3 openings available

$255.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2852

Fri, May. 10, 2019 @ 6:30 PM
ROMANTIC ROME--Cucina Cucina
 

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 caccio e pepe with percorino Romano--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 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. 

 

 

 

6 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2853

Sat, May. 11, 2019 @ 10:00 AM
GREAT BRITISH BAKING
 

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--3 1/2 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. 

2 openings available

$84.00

Chef Annette

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2831

Sat, May. 11, 2019 @ 6:00 PM
FRENCH PROVENCE
 

France's Provence is a magical wonderland of food--fragrant lilac fields, lemon groves, olive oil, cheeses and country dishes that make you swoon.  Enjoy a Spring evening preparing a luscious meal of our infamous Potage crecy--Spring carrot soup with Herb de Provence croutons. Salmon and asparagus wrapped in puff pastry--cucumber dill sauce. Butter lettuce salad with a lemon citronette, goat cheese, and candied walnuts. Potatoes Anne--thinly sliced potatoes pressed with tiny herb tidbits. A lovely lemon tart with lavender buds will be served for dessert. Bring a friend, a wife, or your foodie mom for an enchanting menu. C'est la vie

Adult class: You may bring wine 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.

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2857

Thu, May. 16, 2019 @ 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 and recipes will be determined by market availablity.

16 years of age and older ok--Adults may bring wine to enjoy with meal. 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. 


 

6 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2862

Fri, May. 17, 2019 @ 6:30 PM
ITALY'S TUSCANY-Beyond the checkered tablecloth
 

Italian food goes beyond the red checkered table cloths and empty hanging Chianti bottles of our youth. Fresh herbs, farm fresh vegetables, hand-made pastas, braised meats in broths, and artesian cheeses are foundations of phenomenal regional dishes. Tonight we'll enjoy a culinary bounty Gnudi--hand made spinach and ricotta dumplings with a browned butter sage sauce over papardelle pasta. Chicken spiedini--Tuscan style skewers. A deicious panzanella salad with chunks of bread to soak up the dressing. A luscious Italian dessert will be served. Bella Sera! 

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. 

7 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2838

Sat, May. 18, 2019 @ 10:00 AM
BASIC CAKE DECORATING--Made Easy
 

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

3 openings available

$86.00

Chef Gabby

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2866

Sat, May. 18, 2019 @ 6:00 PM
THE GREEK ISLAND OF SANTORINI
 

Santorini is a famous travel destination, a romantic getaway with dramatic landscapes, intriguing dishes and warm Greek hospitality. We’ll celebrate this islands culinary gems with a unique style of roasted vegetable moussaka gratin. Chicken or lamb souvlaki skewers and yogurt and cucumber tzatziki. Santorini boasts a salad of fresh tomatoes, cucumbers, and shallots seasoned with capers, fresh parsley, mint, and oregano dressed with lemon juice and olive oil--topped with feta cheese. A dessert of semolina custard wrapped in buttery phyllo drizzled with an orange scented syrup 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.

 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2819

Sun, May. 19, 2019 @ 10:00 AM
PIE GLORIOUS PIE!--Mix, Roll, Fill & Bake
 

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 holiday 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, lemon filled, and a Dutch apple 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

 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

 

2 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2861

Wed, May. 22, 2019 @ 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

 

9 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2854

Fri, May. 24, 2019 @ 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. 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2858

Sat, May. 25, 2019 @ 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 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.

 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. 



                                                                                                                             

 

8 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2855

Thu, May. 30, 2019 @ 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 several dishes. 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. 

 

8 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2850

Fri, May. 31, 2019 @ 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
2865

Sat, Jun. 1, 2019 @ 10:00 AM
COOKING WITH CAST IRON
 

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 it’s 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. This class will cover how to season and care for this cookware while making pan seared steak. Crispy kale, Brussels spouts and potato hash. Amazing fluffy buttermilk biscuits with honey butter and even pizza.

Ages 14 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.

 

9 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2859

Sat, Jun. 1, 2019 @ 6:00 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. 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. 

12 openings available

$86.00

Chef Annette

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2860

Sat, Jun. 8, 2019 @ 6:00 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. 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.  and a salad of pears and lettuce greens with a whiskey vinaigrette. For dessert a sinful chocolate whiskey mousse.  

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. 

 

 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2864

Sat, Jun. 15, 2019 @ 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 empanadas--meat filled turnovers. Then get the grilling going with a grilled skirt 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!  

"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. 


12 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2840

Mon, Jun. 17, 2019 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
 

4 half-days Mon-Thurs June 17--20 9:30 AM-12 Noon - Ages 8-13 only* Please do not enroll underage children

$399 EARLY BIRD PRICE...MAY 1  PRICE INCREASES TO $415 

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 : Menu to be announced     Menu B: starts July 15  week

  • 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 5 weeks and change to Menu B for the remaining 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 or 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 of a missed day.  
  • 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. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

12 openings available

$399.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2841

Mon, Jun. 24, 2019 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
 

4 half-days Mon-Thurs June 24--27 9:30 AM-12 Noon - Ages 8-13 only* Please do not enroll underage children

$399 EARLY BIRD PRICE...MAY 1 PRICE INCREASES TO $415 

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 : Menu to be announced     Menu B: starts July 15  week

  • 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 5 weeks and change to Menu B for the remaining 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 or 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 of a missed day.  
  • 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. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

12 openings available

$399.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2842

Mon, Jul. 1, 2019 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-WED (3 days) 9:30-Noon Menu A
 

3 half-days Mon-Wed July 1-3 17--20 9:30 AM-12 Noon - Ages 8-13 only* Please do not enroll underage children

$300 EARLY BIRD PRICE...MAY 1  PRICE INCREASES TO $315 

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 : Menu to be announced     Menu B: starts July 15  week

  • 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 5 weeks and change to Menu B for the remaining 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 or 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 of a missed day.  
  • 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. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

14 openings available

$300.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2843

Mon, Jul. 8, 2019 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
 

4 half-days Mon-Thurs July 8--11  9:30 AM-12 Noon - Ages 8-13 only* Please do not enroll underage children

$399 EARLY BIRD PRICE...MAY 1 PRICE INCREASES TO $415 

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 : Menu to be announced     Menu B: starts July 15  week

  • 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 5 weeks and change to Menu B for the remaining 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 or 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 of a missed day.  
  • 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. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

10 openings available

$399.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2844

Mon, Jul. 15, 2019 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
 

4 half-days Mon-Thurs July 15-18 9:30 AM-12 Noon - Ages 8-13 only* Please do not enroll underage children

$399 EARLY BIRD PRICE...MAY 1 PRICE INCREASES TO $415 

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 : Menu to be announced      

  • 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 remaining 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 or 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 of a missed day.  
  • 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. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

14 openings available

$399.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2845

Mon, Jul. 22, 2019 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu B
 

4 half-days Mon-Thurs July 22-25 9:30 AM-12 Noon - Ages 8-13 only* Please do not enroll underage children

$399 EARLY BIRD PRICE...MAY 1 PRICE INCREASES TO $415 

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 : Menu to be announced      

  • 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 remaining 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 or 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 of a missed day.  
  • 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. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

14 openings available

$399.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2846

Mon, Jul. 29, 2019 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu B
 

4 half-days Mon-Thurs July 29-Aug 1  9:30 AM-12 Noon - Ages 8-13 only* Please do not enroll underage children

$399 EARLY BIRD PRICE...MAY 1 PRICE INCREASES TO $415 

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 : Menu to be announced      

  • 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 remaining 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 or 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 of a missed day.  
  • 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. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

10 openings available

$399.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2847

Mon, Aug. 5, 2019 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu B
 

4 half-days Mon-Thurs Aug 5-8  9:30 AM-12 Noon - Ages 8-13 only* Please do not enroll underage children

$399 EARLY BIRD PRICE...MAY 1 PRICE INCREASES TO $415 

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 : Menu to be announced      

  • 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 remaining 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 or 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 of a missed day.  
  • 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. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

10 openings available

$399.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2848

Mon, Aug. 12, 2019 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu B
 

4 half-days Mon-Thurs Aug 12-15  9:30 AM-12 Noon - Ages 8-13 only* Please do not enroll underage children

$399 EARLY BIRD PRICE...MAY 1 PRICE INCREASES TO $415 

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 : Menu to be announced      

  • 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 remaining 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 or 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 of a missed day.  
  • 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. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

11 openings available

$399.00

Chef

Redondo Bch Kitchen Studio

 
 
 
 

 
gift card
 
 
 
 
 
SBSOC logo
 
Students
 
Vegetable broth
 
Pasta making
 
Choc Eclair
 
fork and spoon