calendar image
 
June 2018
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1718192021
22
#4427 at 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
Waiting List

#4518 at 10:00 AM
SUMMER PIE WORKSHOP
10 openings available

#4765 at 1:00 PM
KIDS BAKING: Brunch
Waiting List

#4469 at 6:30 PM
SOUTHERN FRIED CHICKEN DINNER
Waiting List
23
#4570 at 9:30 AM
KIDS BAKING: Challah, Jam & Butter
Waiting List

#4820 at 7:00 PM
PRIVATE PARTY
24
#4659 at 10:00 AM
FRENCH TARTS
Waiting List

#4643 at 2:00 PM
GOURMANDISE TECHNIQUE: Chicken
6 openings available

#4709 at 2:00 PM
ADVANCED CHOUX PASTRY: Paris Brest and Craquelin
9 openings available
25
#4613 at 9:30 AM
PIE CAMP with Evan Kleiman and Clemence Gossett
6 openings available

#4816 at 5:00 PM
PRIVATE PARTY

#4408 at 6:30 PM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
26
#4613 at 9:30 AM
PIE CAMP with Evan Kleiman and Clemence Gossett
6 openings available

#4797 at 6:00 PM
PRIVATE PARTY
27
#4613 at 9:30 AM
PIE CAMP with Evan Kleiman and Clemence Gossett
6 openings available

#4548 at 6:30 PM
DINNER IN PARIS
Waiting List
28
#4613 at 9:30 AM
PIE CAMP with Evan Kleiman and Clemence Gossett
6 openings available

#4815 at 6:30 PM
PRIVATE PARTY
29
#4695 at 10:00 AM
BUNDT CAKES & COFFEE CAKES
12 openings available

#4769 at 10:00 AM
BAKE SALE! Classic & Reimagined Cookies and Bars
13 openings available

#4642 at 6:30 PM
LAO CUISINE 101
7 openings available

#4781 at 7:00 PM
A TASTE OF WEST AFRICA
11 openings available
30
#4661 at 6:30 PM
COUPLES NIGHT: THE BISTRO
3 openings available
 
July 2018
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
#4644 at 2:00 PM
GOURMANDISE TECHNIQUE: Classic Sauces
7 openings available
234
5
#4614 at 6:30 PM
THAI STREET FOOD
9 openings available
6
#4640 at 6:30 PM
COUPLES NIGHT: Whiskey Club Dinner and Pairings
Waiting List
7
#4676 at 9:30 AM
KIDS COOKING: Chinese Dumplings
Waiting List

#4557 at 10:00 AM
BRUNCH IN NEW ORLEANS
8 openings available

#4662 at 6:30 PM
COUPLES NIGHT: Tapas
4 openings available
8
#4626 at 9:30 AM
INTRO TO CHEESEMAKING: from Creme Fraiche to Chevre and Burrata
Waiting List

#4603 at 10:00 AM
INTRO TO FRENCH MACARONS: The French Method
Waiting List

#4624 at 2:30 PM
CANNING 101: Making Jams, Preserves and Pickles
8 openings available

#4818 at 6:00 PM
THE BUSINESS OF FOOD
10 openings available
9
#4425 at 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
Waiting List

#4526 at 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
6 openings available
10
#4425 at 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
Waiting List

#4566 at 1:00 PM
KIDS COOKING: Summer Picnic
Waiting List

#4817 at 6:00 PM
PRIVATE GOURMANDISE EVENT
11
#4425 at 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
Waiting List

#4420 at 9:30 AM
Bread Camp: Wild Yeast Breads, Jams & Cheesemaking
2 openings available

#4567 at 1:00 PM
KIDS COOKING: Lunch in Provence
4 openings available
12
#4425 at 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
Waiting List

#4420 at 9:30 AM
Bread Camp: Wild Yeast Breads, Jams & Cheesemaking
2 openings available

#4568 at 1:00 PM
KIDS COOKING: The Taco Truck
Waiting List
13
#4425 at 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
Waiting List

#4420 at 9:30 AM
Bread Camp: Wild Yeast Breads, Jams & Cheesemaking
2 openings available

#4569 at 1:00 PM
KIDS BAKING: Homemade Breads
4 openings available

#4663 at 6:30 PM
COUPLES NIGHT: Meze (Mediterranean Small Plates)
2 openings available
14
#4771 at 10:00 AM
DONUTS, DOUGHNUTS AND FRITTERS
11 openings available
15
#4418 at 8:30 AM
RUSTIC BREADS: Sourdough Boules, Loaves and Preserves
Waiting List

#4609 at 10:00 AM
ANGELI'S BEST DISHES with EVAN KLEIMAN
15 openings available

#4645 at 2:00 PM
GOURMANDISE TECHNIQUE:Knife Skills
5 openings available
16
#4428 at 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
Waiting List

#4526 at 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
6 openings available
17
#4428 at 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
Waiting List
18
#4422 at 8:30 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
Waiting List

#4428 at 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
Waiting List

#4550 at 6:30 PM
FRESH PASTA WORKSHOP
Waiting List
19
#4422 at 8:30 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
Waiting List

#4428 at 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
Waiting List
20
#4422 at 8:30 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
Waiting List

#4428 at 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
Waiting List

#4782 at 7:00 PM
DINNER IN ACCRA: Ghanaian cuisine
9 openings available
21
#4737 at 9:30 AM
KIDS COOKING: French Macarons
1 opening available

#4602 at 10:00 AM
BRUNCH: Fried Chicken and Waffles
7 openings available

#4632 at 6:30 PM
A NIGHT IN MARRAKESH: Classic Moroccan Cuisine
9 openings available
22
#4637 at 10:00 AM
HOW TO BAKE & DECORATE A BIRTHDAY CAKE
Waiting List

#4646 at 2:00 PM
GOURMANDISE TECHNIQUE: Beef
13 openings available

#4692 at 2:00 PM
BRIOCHE, BABKA & CHALLAH!
Waiting List
23
#4536 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
4 openings available

#4526 at 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
6 openings available
24
#4536 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
4 openings available
25
#4536 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
4 openings available

#4551 at 6:30 PM
SUMMER PIE WORKSHOP
15 openings available
26
#4536 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
4 openings available

#4630 at 6:30 PM
A NIGHT IN HAVANA
1 opening available
27
#4536 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
4 openings available

#4690 at 2:00 PM
RUSTIC FRENCH DESSERTS
8 openings available

#4664 at 6:30 PM
COUPLES NIGHT: SPECIALTY PIZZA WORKSHOP
Waiting List
28
#4606 at 9:30 AM
CREAM PUFFS, ECLAIRS AND RELIGIEUSES
15 openings available

#4653 at 10:00 AM
KIMCHI & FERMENATION WORKSHOP
12 openings available

#4665 at 6:30 PM
COUPLES NIGHT: DATE NIGHT IN HAVANA
Waiting List
29
#4651 at 10:00 AM
CUSTARDS & SOUFFLES
9 openings available

#4657 at 10:00 AM
BAGELS & PRETZELS
3 openings available

#4647 at 2:00 PM
GOURMANDISE TECHNIQUE: Fish
11 openings available
30
#4536 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
4 openings available

#4526 at 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
6 openings available
31
#4536 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
4 openings available
 
August 2018
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
#4536 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
4 openings available

#4552 at 6:30 PM
LAO CUISINE 101
12 openings available
2
#4536 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
4 openings available

#4639 at 6:30 PM
WHISKEY CLUB: DINNER AND PAIRINGS
10 openings available
3
#4536 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
4 openings available

#4666 at 6:30 PM
CHINESE DUMPLINGS
Waiting List

#4777 at 7:00 PM
MEZE: Mediterranean Small Plates
8 openings available
4
#4622 at 9:30 AM
BRIOCHE, BABKA & CHALLAH!
6 openings available

#4774 at 2:00 PM
GOURMANDISE TECHNIQUE:Knife Skills
13 openings available

#4749 at 2:30 PM
SCANDINAVIAN BREADS
7 openings available

#4778 at 7:00 PM
COUPLES NIGHT: Argentine Steakhouse
5 openings available
5
#4604 at 10:00 AM
INTRO TO FRENCH MACARONS: The Italian Method
5 openings available

#4691 at 2:00 PM
RUSTIC FRENCH DESSERTS
14 openings available
6
#4712 at 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
Waiting List
7
#4712 at 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
Waiting List
8
#4712 at 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
Waiting List

#4553 at 6:30 PM
SUSHI 101
12 openings available
9
#4712 at 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
Waiting List

#4813 at 3:00 PM
PRIVATE PARTY
10
#4712 at 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
Waiting List

#4702 at 10:00 AM
THE CHOCOLATE CLASS: How to Melt, Temper, Dip and Mold Chocolate
11 openings available

#4627 at 2:00 PM
INTRO TO CHEESEMAKING: from Creme Fraiche to Chevre and Burrata
3 openings available

#4617 at 6:30 PM
FRESH PASTA WORKSHOP
12 openings available
11
#4703 at 9:30 AM
CHOCOLATE WORKSHOP: Make Craft Chocolates from Bean to Bar
9 openings available

#4697 at 2:00 PM
SUMMER BBQ PICNIC
9 openings available

#4779 at 7:00 PM
COUPLES NIGHT: Chinese Takeout
7 openings available
12
#4686 at 8:30 AM
RUSTIC BREADS: Sourdough Boules, Loaves and Preserves
9 openings available

#4703 at 9:30 AM
CHOCOLATE WORKSHOP: Make Craft Chocolates from Bean to Bar
9 openings available

#4819 at 4:00 PM
THE BUSINESS OF FOOD
12 openings available
13
#4748 at 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
3 openings available
14
#4748 at 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
3 openings available
15
#4748 at 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
3 openings available

#4554 at 6:30 PM
SOUTHERN FRIED CHICKEN DINNER
9 openings available
16
#4748 at 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
3 openings available

#4633 at 6:30 PM
A NIGHT IN MARRAKESH: Classic Moroccan Cuisine
16 openings available

#4800 at 7:00 PM
THE SANTA MONICA CHOCOLATE SOCIETY: Chocolates of Latin American
15 openings available
17
#4748 at 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
3 openings available

#4638 at 10:00 AM
HOW TO BAKE & DECORATE A BIRTHDAY CAKE
6 openings available

#4615 at 6:30 PM
COUPLES NIGHT: Thai Street Food
1 opening available
18
#4658 at 10:00 AM
LATE SUMMER PIE WORKSHOP
9 openings available

#4619 at 6:30 PM
SPECIALTY PIZZA WORKSHOP
9 openings available
19
#4772 at 9:30 AM
DONUTS, DOUGHNUTS AND FRITTERS
15 openings available
2021
22
#4555 at 6:30 PM
DINNER IN VIETNAM
11 openings available
23
24
#4687 at 9:00 AM
RUSTIC BREADS: Sourdough Boules, Loaves and Preserves
9 openings available

#4652 at 6:30 PM
COUPLES NIGHT: CLASSIC HAWAIIAN DINNER
7 openings available
25
#4631 at 6:30 PM
A NIGHT IN HAVANA
14 openings available
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30
#4780 at 7:00 PM
COUPLES NIGHT: THE BISTRO
5 openings available
31
#4549 at 7:00 PM
KOREAN BBQ
14 openings available
 
September 2018
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
#4756 at 6:30 PM
COUPLES NIGHT: Handmade Pastas
2 openings available
2345
6
#4753 at 6:30 PM
MEZE: Mediterranean Small Plates
13 openings available

#4801 at 7:00 PM
THE SANTA MONICA CHOCOLATE SOCIETY: Cacao and Chocolate Tasting
15 openings available
7
#4773 at 10:00 AM
DONUTS, DOUGHNUTS AND FRITTERS
14 openings available
8
#4750 at 2:30 PM
SCANDINAVIAN PASTRIES
10 openings available

#4770 at 7:00 PM
CHINESE DUMPLINGS
12 openings available
9
#4678 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available
10
#4591 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
8 openings available
11
#4527 at 9:00 AM
LEARN TO COOK: A 10-Week Pro Series
12 openings available

#4528 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
11 openings available
12
#4711 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
12 openings available
13
#4758 at 6:30 PM
CHINESE TAKEOUT
16 openings available
14
#4757 at 7:00 PM
SOUTHERN FRIED CHICKEN DINNER
16 openings available
15
#4776 at 10:00 AM
KIMCHI & FERMENATION WORKSHOP
16 openings available
16
#4678 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available
17
#4591 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
8 openings available
18
#4527 at 9:00 AM
LEARN TO COOK: A 10-Week Pro Series
12 openings available

#4688 at 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
12 openings available

#4528 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
11 openings available
19
#4711 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
12 openings available

#4689 at 6:30 PM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
12 openings available
20
21
#4726 at 9:30 AM
RUSTIC BREADS: Sourdough Boules, Loaves and Preserves
10 openings available
22
#4775 at 2:00 PM
GOURMANDISE TECHNIQUE:Knife Skills
14 openings available
23
#4678 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available

#4707 at 1:00 PM
PRO PASTRY 3: Master Workshops in Pastry and Chocolate
8 openings available
24
#4591 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
8 openings available
25
#4527 at 9:00 AM
LEARN TO COOK: A 10-Week Pro Series
12 openings available

#4688 at 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
12 openings available

#4528 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
11 openings available
26
#4711 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
12 openings available

#4689 at 6:30 PM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
12 openings available
27
#4759 at 6:30 PM
CHINESE DUMPLINGS
16 openings available
28
#4727 at 10:00 AM
CANNING 101: Making Jams, Preserves and Pickles
12 openings available

#4728 at 2:30 PM
INTRO TO FRENCH MACARONS: The Italian Method
16 openings available
29
#4799 at 9:00 AM
CHOCOLATE WORKSHOP: Make Craft Chocolates from Bean to Bar
10 openings available

#4754 at 7:00 PM
COUPLES NIGHT: Meze (Mediterranean Small Plates)
7 openings available
30
#4678 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available

#4799 at 9:00 AM
CHOCOLATE WORKSHOP: Make Craft Chocolates from Bean to Bar
10 openings available

#4707 at 1:00 PM
PRO PASTRY 3: Master Workshops in Pastry and Chocolate
8 openings available
 
October 2018
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
#4591 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
8 openings available
2
#4527 at 9:00 AM
LEARN TO COOK: A 10-Week Pro Series
12 openings available

#4688 at 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
12 openings available

#4528 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
11 openings available
3
#4711 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
12 openings available

#4689 at 6:30 PM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
12 openings available
45
6
#4755 at 6:30 PM
COUPLES NIGHT: Korean BBQ
7 openings available
7
#4678 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available

#4707 at 1:00 PM
PRO PASTRY 3: Master Workshops in Pastry and Chocolate
8 openings available
8
#4591 at 9:00 AM
Pro Pastry 2 Series: Up Your Baking Game
8 openings available
9
#4527 at 9:00 AM
LEARN TO COOK: A 10-Week Pro Series
12 openings available

#4688 at 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
12 openings available

#4528 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
11 openings available
10
#4711 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
12 openings available

#4689 at 6:30 PM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
12 openings available
111213
14
#4678 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available

#4707 at 1:00 PM
PRO PASTRY 3: Master Workshops in Pastry and Chocolate
8 openings available
15
#4591 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
8 openings available
16
#4527 at 9:00 AM
LEARN TO COOK: A 10-Week Pro Series
12 openings available

#4528 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
11 openings available
17
#4711 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
12 openings available
181920
21
#4678 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available

#4707 at 1:00 PM
PRO PASTRY 3: Master Workshops in Pastry and Chocolate
8 openings available
22
#4591 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
8 openings available
23
#4527 at 9:00 AM
LEARN TO COOK: A 10-Week Pro Series
12 openings available

#4528 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
11 openings available
24
#4711 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
12 openings available
252627
28
#4678 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available

#4707 at 1:00 PM
PRO PASTRY 3: Master Workshops in Pastry and Chocolate
8 openings available
29
#4591 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
8 openings available
30
#4527 at 9:00 AM
LEARN TO COOK: A 10-Week Pro Series
12 openings available

#4528 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
11 openings available
31
#4711 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
12 openings available
 
November 2018
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
4
#4678 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available

#4707 at 1:00 PM
PRO PASTRY 3: Master Workshops in Pastry and Chocolate
8 openings available
5
#4591 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
8 openings available
6
#4527 at 9:00 AM
LEARN TO COOK: A 10-Week Pro Series
12 openings available

#4528 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
11 openings available
78910
11
#4678 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
9 openings available

#4707 at 1:00 PM
PRO PASTRY 3: Master Workshops in Pastry and Chocolate
8 openings available
12
#4591 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
8 openings available
13
#4527 at 9:00 AM
LEARN TO COOK: A 10-Week Pro Series
12 openings available

#4528 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
11 openings available
Class/Date Description Openings / Price / Location
4427

Fri, Jun 22 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for four intense days of working the line! You'll pick up knife skills, plating, how to fry, cook a perfect burger and make every component from scratch.

Day 1: KNIFE SKILLS - The Taco Truck Menu

Hone your knife skills while making a menu fit for a taco truck. You'll make a Tomato Mango Salsa, Salsa Verde, Handmade Tortillas, Puff Beef Tacos and Pepitas Polverones.

Day 2:  EGG COOKERY - The Ultimate Brunch

Break out the griddle- you're making brunch! Learn to fry, poach and scramble your way to diner favorites. You'll make homemade English Muffins, Egg Benedicts with Roasted Asparagus, Hollandaise Sauce, Sour Cream Berry Muffins.

DAY 3:  PIZZAS & DOUGHS

Mangia! Time to toss pizza and make your own cheeses. You'll make a New York style White Pizza, Margherita Pizza, Italian Chopped Salad, Calzones.

DAY 4:  PASTAS & SAUCES

Knead, roll and shape your own fresh pasta dough and master three sauces. You'll make pappardelle with tomato, olives and caper sauce, ravioli with basil cream sauce and a seasonal pesto.

DAY 5: THE ARTISANAL BURGER

Learn how to grind your own meats, make your buns from scratch (and condiments, too!). Quick pickling will be covered as well.

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4518

Fri, Jun 22 2018 @ 10:00 AM
SUMMER PIE WORKSHOP
 
Fall into the season with pies that are pretty as they are easy to make.  You'll master an all-butter crust, rolling, crimping, lattice work and two fruit fillings as well as blind baking crusts.

All-butter Pie Crust

Double-Crust Peach Pie

Classic Fresh Strawberry Pies

 THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

10 openings available

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4765

Fri, Jun 22 2018 @ 1:00 PM
KIDS BAKING: Brunch
 

Grab your Chef's Hat and let us whisk you into a delicious afternoon of culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients and gain confidence and safety in the kitchen. Each class can be purchased individually.

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.

Classic English Muffins
Poached Eggs
Perfect Pancakes
Home Fries
Braised Seasonal Greens

THIS IS A 2.5 HOUR CLASS for AGES 6-12

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

 

Waiting List

$75.00

Chef Jamie Ginsburg

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4469

Fri, Jun 22 2018 @ 6:30 PM
SOUTHERN FRIED CHICKEN DINNER
 

Grab your honey or BFF and learn to make the BEST fried chicken this side of the South.

Fried Chicken with Hot Pepper Vinegar Sauce
Glazed Sweet Potatoes
Southern Style Cornbread with Honey Butter
Long Cooked Mixed Greens with Bacon
Classic Banana Pudding

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

Waiting List

$95.00

Chef Saengthong Douangdara

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4570

Sat, Jun 23 2018 @ 9:30 AM
KIDS BAKING: Challah, Jam & Butter
 

Grab your Chef's Hat and let us whisk you into a delicious afternoon of culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients and gain confidence and safety in the kitchen. Each class can be purchased individually.

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.

Handmade Braided Challahs
Homemade Ricotta
Freshly Churned Butter

THIS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Waiting List

$75.00

Pastry Chef Rose Lawrence

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4820

Sat, Jun 23 2018 @ 7:00 PM
PRIVATE PARTY
 

Book us for your next special event:  team building; holiday parties or birthdays.  Our 3-hour classes are perfect for your gathering of 5-30 people, and include a private chef-instructor and all the food as you select from one of our menus, or customize your own.  All private events are BYOB (no corkage fee).  For more information, email Claire@TheGourmandiseSchool.com for availability, details and options, or call the school at (310) 656 - 8800.

$0.00

Guest Chef

Santa Monica Place

Class/Date Description Openings / Price / Location
4659

Sun, Jun 24 2018 @ 10:00 AM
FRENCH TARTS
 
Master the sweet perfection of classic French tarts in this three-hour class.

Classic, flaky press-in tart dough

Chocolate Meringue Tarts

Fresh Berry French Fruit Tarts

Passionfruit Meringue Tarts

 

THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

Waiting List

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4643

Sun, Jun 24 2018 @ 2:00 PM
GOURMANDISE TECHNIQUE: Chicken
 

Break it down! Dinner is here, and we're going to up your game with chicken. You're going to learn to roast, saute, sear, braise and fry your way to chicken perfection.

Zaatar Chicken Breast with Mint, Cucumber, and Tomato Salad

Lemon Grass Chicken Paillard with Ginger Kale Slaw

Braised Chicken Thighs with Mushrooms and Shallots

Buttermilk Fried Crispy Chicken Legs

THIS IS A 3 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

6 openings available

$125.00

Chef Gill Boyd

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4709

Sun, Jun 24 2018 @ 2:00 PM
ADVANCED CHOUX PASTRY: Paris Brest and Craquelin
 

Master next-level cream puffs with this twist on pate a choux and pastry cream. We will focus on creating a crisp topping for our cream puffs and pipe an elegant ring of choux for a very classic Paris Brest. While the puffs are baking, we'll make a variety of fillings, from coffee creme patissiere to pistachio custard.

 Cream Puffs
Craquelin Topping
Hazelnut Chocolate Paris Brest
Praline Mousseline
Pistachio and Coffee Pastry Creams

 THIS IS A 3 HOUR ClASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

9 openings available

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4613

Mon, Jun 25 2018 @ 9:30 AM
PIE CAMP with Evan Kleiman and Clemence Gossett
 

 Spend 4 days making, perfecting, eating, dreaming and baking pies. You'll master crusts, decorative borders, decadent fillings, pillowy meringues and savory bits for four straight days, one pie master after the other. This four-day series includes pie tins, farmers market-fresh ingredients and all the pie knowledge you can get your hands on (just in time to start training for the Pie Contest)!


These classes will be taught by Pie Master Evan Kleiman and pie lover Clemence Gossett.


Day 1: The Science of Pie: Intro to Crust-making and Classic Fruit Pies with Evan
Learn about using different fats, from Straus butter to lard, lattice work and crimping.

Classic Blueberry Pies, Cherry Pies and Strawberry Glazed Pies


Day 2: Custard Pies with Clemence

This class centers on baking crusts blind and making a variety of custard pies with mile-high toppings.

Meyer Lemon Meringue Pie, Chocolate Custard Pie, Chess Pies


Day 3: Whole Grain Pies: Spelt, Sonora, Cornmeal with Clemence

Mill locally grown wheat to make a variety of flaky and out-of-this-world crusts.

Peach Pie with Sonora Wheat Crust, Spelt Nectarine Pies, Hand Pies


Day 4: Savory Pies with Evan

Master the savory pie with everything that's in season. You'll make custards, fillings and meats for a spectacular savory finish.

Vegetable Pot Pies, Meat Pies, Quiches


THIS CLASS IS A 4 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

6 openings available

$450.00

Chef Evan Kleiman

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4816

Mon, Jun 25 2018 @ 5:00 PM
PRIVATE PARTY
 

Book us for your next special event:  team building; holiday parties or birthdays.  Our 3-hour classes are perfect for your gathering of 5-30 people, and include a private chef-instructor and all the food as you select from one of our menus, or customize your own.  All private events are BYOB (no corkage fee).  For more information, email Claire@TheGourmandiseSchool.com for availability, details and options, or call the school at (310) 656 - 8800.

$0.00

Guest Chef

Santa Monica Place

Class/Date Description Openings / Price / Location
4408

Mon, Jun 25 2018 @ 6:30 PM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
 

This 4-week series is designed to teach culinary fundamentals to establish your foundational cooking skills.  You will work at your own station under the guidance of our Chef Instructor who will teach classic techniques, and give you a great series of recipes to add to your repertoire.  Bring containers to class - you'll love your next day lunches!

THIS CLASS MEETS EVERY MONDAY EVENING

For 4 weeks from 6:30pm-9:30pm

Day 1:Knife Skills: Soups & Salads. Sharpen your knife skills and learn to make four classic dishes that make perfect lunches and sides (while learning two awesome do-ahead dressings). Ginger Kale Salad, Farmers Market Chopped Salad, Tuscan Vegetable Soup, Tomato Bisque.

Day 2: Poultry: Learn to use various parts of the chicken while making 4 complete dinners. Moroccan Braised Chicken with Orange Scented Couscous, Turkey Ricotta Meatballs with Sage and Roasted Sweet Potatoes, Grainy Mustard Chicken Gratin with Roasted Broccoli.

Day 3: Meats: Herbed Pork Tenderloin with Creamy Polenta & Caramelized Onions, Beef Bourguignon, Hoisin Beef with Scallion Pancakes and Spicy Slaw.

Day 4: Fish: Grilled Albacore on Greek Orzo, Maple Pecan Salmon, Pan-Sauteed Mahi Mahi Tacos with Fresh Pineapple and Cilantro Mint Pesto.

Menu items subject to change.  If you need to substitute an ingredient, call the school to let us know. You can make up up to one class in the series should you miss one.

------------

This class takes place at our state-of-the-art cooking school at the Santa Monica Place Shopping Center.  There is plenty of parking in Parking Structure 7 off Broadway directly behind the school, best level to park on is Level 4 if possible.  Please arrive on time in comfortable attire and close-toed shoes. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your class or receive an account credit.  Ages 16 and up.

3 openings available

$625.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4613

Tue, Jun 26 2018 @ 9:30 AM
PIE CAMP with Evan Kleiman and Clemence Gossett
 

 Spend 4 days making, perfecting, eating, dreaming and baking pies. You'll master crusts, decorative borders, decadent fillings, pillowy meringues and savory bits for four straight days, one pie master after the other. This four-day series includes pie tins, farmers market-fresh ingredients and all the pie knowledge you can get your hands on (just in time to start training for the Pie Contest)!


These classes will be taught by Pie Master Evan Kleiman and pie lover Clemence Gossett.


Day 1: The Science of Pie: Intro to Crust-making and Classic Fruit Pies with Evan
Learn about using different fats, from Straus butter to lard, lattice work and crimping.

Classic Blueberry Pies, Cherry Pies and Strawberry Glazed Pies


Day 2: Custard Pies with Clemence

This class centers on baking crusts blind and making a variety of custard pies with mile-high toppings.

Meyer Lemon Meringue Pie, Chocolate Custard Pie, Chess Pies


Day 3: Whole Grain Pies: Spelt, Sonora, Cornmeal with Clemence

Mill locally grown wheat to make a variety of flaky and out-of-this-world crusts.

Peach Pie with Sonora Wheat Crust, Spelt Nectarine Pies, Hand Pies


Day 4: Savory Pies with Evan

Master the savory pie with everything that's in season. You'll make custards, fillings and meats for a spectacular savory finish.

Vegetable Pot Pies, Meat Pies, Quiches


THIS CLASS IS A 4 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

6 openings available

$450.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4797

Tue, Jun 26 2018 @ 6:00 PM
PRIVATE PARTY
 

Book us for your next special event:  team building; holiday parties or birthdays.  Our 3-hour classes are perfect for your gathering of 5-30 people, and include a private chef-instructor and all the food as you select from one of our menus, or customize your own.  All private events are BYOB (no corkage fee).  For more information, email Claire@TheGourmandiseSchool.com for availability, details and options, or call the school at (310) 656 - 8800.

$0.00

Guest Chef

Santa Monica Place

Class/Date Description Openings / Price / Location
4613

Wed, Jun 27 2018 @ 9:30 AM
PIE CAMP with Evan Kleiman and Clemence Gossett
 

 Spend 4 days making, perfecting, eating, dreaming and baking pies. You'll master crusts, decorative borders, decadent fillings, pillowy meringues and savory bits for four straight days, one pie master after the other. This four-day series includes pie tins, farmers market-fresh ingredients and all the pie knowledge you can get your hands on (just in time to start training for the Pie Contest)!


These classes will be taught by Pie Master Evan Kleiman and pie lover Clemence Gossett.


Day 1: The Science of Pie: Intro to Crust-making and Classic Fruit Pies with Evan
Learn about using different fats, from Straus butter to lard, lattice work and crimping.

Classic Blueberry Pies, Cherry Pies and Strawberry Glazed Pies


Day 2: Custard Pies with Clemence

This class centers on baking crusts blind and making a variety of custard pies with mile-high toppings.

Meyer Lemon Meringue Pie, Chocolate Custard Pie, Chess Pies


Day 3: Whole Grain Pies: Spelt, Sonora, Cornmeal with Clemence

Mill locally grown wheat to make a variety of flaky and out-of-this-world crusts.

Peach Pie with Sonora Wheat Crust, Spelt Nectarine Pies, Hand Pies


Day 4: Savory Pies with Evan

Master the savory pie with everything that's in season. You'll make custards, fillings and meats for a spectacular savory finish.

Vegetable Pot Pies, Meat Pies, Quiches


THIS CLASS IS A 4 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

6 openings available

$450.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4548

Wed, Jun 27 2018 @ 6:30 PM
DINNER IN PARIS
 
Join Chef John for a delicious take on Bistro cuisine.


Steak au Poivre
Classic Cold-oil French Fries
Salad Nicoise
Tarte Tatin

THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

Waiting List

$125.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4613

Thu, Jun 28 2018 @ 9:30 AM
PIE CAMP with Evan Kleiman and Clemence Gossett
 

 Spend 4 days making, perfecting, eating, dreaming and baking pies. You'll master crusts, decorative borders, decadent fillings, pillowy meringues and savory bits for four straight days, one pie master after the other. This four-day series includes pie tins, farmers market-fresh ingredients and all the pie knowledge you can get your hands on (just in time to start training for the Pie Contest)!


These classes will be taught by Pie Master Evan Kleiman and pie lover Clemence Gossett.


Day 1: The Science of Pie: Intro to Crust-making and Classic Fruit Pies with Evan
Learn about using different fats, from Straus butter to lard, lattice work and crimping.

Classic Blueberry Pies, Cherry Pies and Strawberry Glazed Pies


Day 2: Custard Pies with Clemence

This class centers on baking crusts blind and making a variety of custard pies with mile-high toppings.

Meyer Lemon Meringue Pie, Chocolate Custard Pie, Chess Pies


Day 3: Whole Grain Pies: Spelt, Sonora, Cornmeal with Clemence

Mill locally grown wheat to make a variety of flaky and out-of-this-world crusts.

Peach Pie with Sonora Wheat Crust, Spelt Nectarine Pies, Hand Pies


Day 4: Savory Pies with Evan

Master the savory pie with everything that's in season. You'll make custards, fillings and meats for a spectacular savory finish.

Vegetable Pot Pies, Meat Pies, Quiches


THIS CLASS IS A 4 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

6 openings available

$450.00

Chef Evan Kleiman

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4815

Thu, Jun 28 2018 @ 6:30 PM
PRIVATE PARTY
 

Book us for your next special event:  team building; holiday parties or birthdays.  Our 3-hour classes are perfect for your gathering of 5-30 people, and include a private chef-instructor and all the food as you select from one of our menus, or customize your own.  All private events are BYOB (no corkage fee).  For more information, email Claire@TheGourmandiseSchool.com for availability, details and options, or call the school at (310) 656 - 8800.

$0.00

Guest Chef

Santa Monica Place

Class/Date Description Openings / Price / Location
4695

Fri, Jun 29 2018 @ 10:00 AM
BUNDT CAKES & COFFEE CAKES
 
Come on in- we're going to get the bottom of perfectly baked (and released) Bundt cakes, sinful glazes and coffee cakes that'll blow the lid off your 4th grade breakfast. You'll start class with a classic chocolate Bundt cake batter, followed by a zesty lemon version. While these delicious rings are baking, we'll turn our attention to coffee cakes (quick fact: coffee cakes contain no coffee, but are aptly named for their perfect pairing with a hot brew). We'll make both a jam-swirled version and a classic, cinnamon-laden, crumble-heavy coffee cake that'll become a family favorite. Once the Bundt cakes are baked and cooled, we'll unmold and douse them with two thick and rich glazes.

Classic Chocolate Bundt Cake with Stout Infusion and Chocolate Glaze

Lemon Bundt Cake with Strawberry Glaze

Jam Crumb Coffee Cake

Perfect Crumble Coffee Cake

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

12 openings available

$85.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4769

Fri, Jun 29 2018 @ 10:00 AM
BAKE SALE! Classic & Reimagined Cookies and Bars
 
It is now officially time to crown yourself Kings and Queens of the baking block. You're going to learn our secrets to baking and packaging the most amazing baked treats your friends and family have ever tasted (no pressure). We're going to teach you what you can make ahead, how to make it all easily from scratch (there's no unwrapping and melting caramels squares at this school) and how to package everything up like a pro. Let's go!

Caramel Shortbread Brownies

Coconut Macaroons

Whole Grain Chocolate Chunk Cookies (also known as the best cookie on the planet)

Eat-like-a-meal Oatmeal Raisin Cookies

 

 THIS IS A 3 HOUR ClASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

13 openings available

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4642

Fri, Jun 29 2018 @ 6:30 PM
LAO CUISINE 101
 

Join Chef Saengthong for an unparalleled cooking experience from his homeland! Bring friends along for this one- these shared plates are easy to replicate at home (and don't worry, Chef will fill you in on his favorite shopping spots for these ingredients).

Khao Niew (Sticky Rice)
Jeo Mak Len (Spicy Charred Tomato Dip)
Thummakhoong (Lao Style Papaya Salad)
Larb Gai (Chicken with Herbs)
Khao Niew Mak Muang (Mango Sticky Rice)

THIS IS A 3 HOUR CLASS 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

7 openings available

$95.00

Chef Saengthong Douangdara

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4781

Fri, Jun 29 2018 @ 7:00 PM
A TASTE OF WEST AFRICA
 

Join Chef Afia Annebasua Opal for a four-course cooking class focused specifically on West African cuisine. You will discover the wide range of dishes that are indigenous to Chef Afia's heritage and explore their culinary influences along the way.

Odo (Marinated Heirloom Tomato Salad)
Kelewele (Marinated and Fried Plantains)
Cassava Ajo (Cassava cooked with Mushrooms, Turmeric and Shrimp)
Banana Acra - Puff Puff (Banana Donut)

THIS IS A 3 HOUR CLASS 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

11 openings available

$95.00

Chef Afia Annebasua Opal

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4661

Sat, Jun 30 2018 @ 6:30 PM
COUPLES NIGHT: THE BISTRO
 
Want your sweetie to cook with you? Join us for a hands-on French Bistro experience. 


Steak au Poivre
Classic Cold-oil French Fries
Salad Nicoise
Tarte Tatin

THIS CLASS IS A 3 HOUR CLASS

**PRICE IS PER COUPLE**

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

3 openings available

$250.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4644

Sun, Jul 1 2018 @ 2:00 PM
GOURMANDISE TECHNIQUE: Classic Sauces
 

Learn the secrets of a perfect pan sauce, as well as a variety of make-ahead sauces to enhance poultry, meat, fish and vegetables dishes in this three hour class.

Roux
Bechamel (with Penne)
Veloute (Pan Sauce with Roasted Chicken)
Hollandaise (with Asparagus
Aioli (Roasted Potato Salad)

Chicken with Balsamic Port Reduction

Romesco Sauce (with Roasted Vegetables)

THIS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

7 openings available

$85.00

Chef Gill Boyd

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4614

Thu, Jul 5 2018 @ 6:30 PM
THAI STREET FOOD
 

Forget the food truck! Join Chef May for an exciting take on Thai cooking. Come and experience a culinary adventure while learning great techniques and simple recipes to add to your dinner rotation.

Grilled Pork Skewers with Chili Lime Sauce
Vegetable Pad Thai
Long Beans with Prik King Curry
Coconut Sticky Rice with Seasonal Fruit

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

9 openings available

$95.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4640

Fri, Jul 6 2018 @ 6:30 PM
COUPLES NIGHT: Whiskey Club Dinner and Pairings
 

Fly off with us as we explore whiskeys from near and far with pairings for each dish we prepare. Bring just your appetite- we will provide the rest!

Blue Cheese Wedge Salad
Southern Style Flank Steak
Roasted Garlic Mashed Potatoes

Caramelized Squash with American Whiskey Glaze
Chocolate Souffles with Whiskey-Infused Creme Anglaise

THIS IS A 3 HOUR CLASS

**Price is per couple**

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. 



Waiting List

$250.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4676

Sat, Jul 7 2018 @ 9:30 AM
KIDS COOKING: Chinese Dumplings
 

Grab your Chef's Hat and let us whisk you into a delicious morning of culinary adventures!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients and gain confidence and safety in the kitchen. Each class can be purchased individually.

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.

Chicken & Chive Potstickers
 Wontons
Almond Cookies

THIS IS A 2.5 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Waiting List

$75.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4557

Sat, Jul 7 2018 @ 10:00 AM
BRUNCH IN NEW ORLEANS
 

Join us for a little Southern hospitality as you cook, bake and sweet-tea yourself into a lovely Saturday.

Shrimp and Grits
Crispy Pork Belly and Poached Eggs
Braised Greens
Beignets

THIS IS A 3 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

8 openings available

$85.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4662

Sat, Jul 7 2018 @ 6:30 PM
COUPLES NIGHT: Tapas
 
 
Take the night off from cooking and join us for a class filled with small bites, salads and delicate, custardy churros dipped in a warm chocolate sauce.

Cheese Croquetas
Meatballs with Romesco Sauce
Garlic Shrimp
Churros and Chocolate Sauce
 

THIS IS A 3 HOUR CLASS  

***Price is per couple***

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

4 openings available

$190.00

Chef Laura Weinman

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4626

Sun, Jul 8 2018 @ 9:30 AM
INTRO TO CHEESEMAKING: from Creme Fraiche to Chevre and Burrata
 

Discover how simple and delicious it is to make cheeses at home. 

We will discuss the properties of dairy, cultures, rennet, and kefir as we make our own starter to create a variety of simple cheeses. Whey cool!

Please remember to bring containers with you to class (mason jars and small to medium containers are perfect).


Cultured Butter

Buttermilk

Fresh Chevre

Flavored Butter

Crème Fraiche

Yogurt

Ricotta

Burrata

THIS CLASS IS A 3.5 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Waiting List

$125.00

Pastry Chef Rose Lawrence

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4603

Sun, Jul 8 2018 @ 10:00 AM
INTRO TO FRENCH MACARONS: The French Method
 

Whisk yourself into a Paris patisserie as you learn to whip, fold and pipe your way to Macaron perfection. We will begin the class with a demonstration and then break out to make two different flavors of shells using the French method. Once your batter is ready, you'll learn how pipe like a pro. We will let the macarons rest before baking and jump right into our fillings! Our macarons will be sandwiched with three different fillings, from an infused milk chocolate ganache to a creamy classic sea salt caramel.

Vanilla Bean Macarons

Green Tea (Matcha) Macarons

Espresso Macarons

Peppermint Ganache

Mocha Ganache

Salted Caramel Cream Filling

THIS IS A 3 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. Classes are BYOB.

Waiting List

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4624

Sun, Jul 8 2018 @ 2:30 PM
CANNING 101: Making Jams, Preserves and Pickles
 

Learn how easy it is to make jams and preserves from market-fresh produce without spending a lot on equipment (in fact, you really only need jars and a large pot).  We'll cover the basics of canning and how to safely seal your jars and then get on with the fruits of the season.  Let us peruse the Wednesday market for the freshest berries and newest fruits and stir up some sweet, spreadable magic.  

Classic Strawberry Jam

Peach Preserves

Dill Pickles

You’ll take home as many jars as can go around!

 THIS IS A 4 HOUR ClASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

8 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4818

Sun, Jul 8 2018 @ 6:00 PM
THE BUSINESS OF FOOD
 

This seminar will focus on all the steps needed in order to open a small food business. You will learn the ins and outs of getting permits, working in a commercial kitchen space, incorporating, trademarking and more.  We will give you the tools you'll need to get started and be there to answer questions along the way.

Please bring all your questions and ideas- we will also cover converting recipes into formulas, what to expect in a commercial kitchen space and how to start selling both wholesale and retail. Other topics will include (but are not limited to, so bring your questions).

Learn more about our alumns and clients on our Business of Food web page here.


Cottage Food Industry Act:  The new rules, and what it means for you
Commercial kitchen design
Equipment
Cost of maintenance
Start-up costs
Renting commercial kitchens
Farmer's markets and festivals
Turning recipes into formulas
How to figure out food costs
Finding wholesalers to purchase your ingredients
Packaging and shipping
UPC codes and nutritional labels

This is a 3 hour class

 Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up.

10 openings available

$200.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4425

Mon, Jul 9 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
 

Do you dream of owning a restaurant or food truck someday? Join us for five intense days of working the line! You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4526

Mon, Jul 9 2018 @ 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
 

This 4-week series is designed to teach culinary fundamentals to establish your foundational cooking skills.  You will work at your own station under the guidance of our Chef Instructor who will teach classic techniques, and give you a great series of recipes to add to your repertoire.  Bring containers to class - you'll love your next day lunches!

THIS CLASS MEETS EVERY MONDAY MORNING

For 4 weeks from 10am-1pm

Day 1:Knife Skills: Soups & Salads. Sharpen your knife skills and learn to make four classic dishes that make perfect lunches and sides (while learning two awesome do-ahead dressings). Ginger Kale Salad, Farmers Market Chopped Salad, Tuscan Vegetable Soup, Tomato Bisque.

Day 2: Poultry: Learn to use various parts of the chicken while making 4 complete dinners. Moroccan Braised Chicken with Orange Scented Couscous, Turkey Ricotta Meatballs with Sage and Roasted Sweet Potatoes, Grainy Mustard Chicken Gratin with Roasted Broccoli.

Day 3: Meats: Herbed Pork Tenderloin with Creamy Polenta & Caramelized Onions, Beef Bourguignon, Hoisin Beef with Scallion Pancakes and Spicy Slaw.

Day 4: Fish: Grilled Albacore on Greek Orzo, Maple Pecan Salmon, Pan-Sauteed Mahi Mahi Tacos with Fresh Pineapple and Cilantro Mint Pesto.

Menu items subject to change.  If you need to substitute an ingredient, call the school to let us know. You can make up up to one class in the series should you miss one.

------------

This class takes place at our state-of-the-art cooking school at the Santa Monica Place Shopping Center.  There is plenty of parking in Parking Structure 7 off Broadway directly behind the school, best level to park on is Level 4 if possible.  Please arrive on time in comfortable attire and close-toed shoes. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your class or receive an account credit.  Ages 16 and up.

6 openings available

$625.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4425

Tue, Jul 10 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
 

Do you dream of owning a restaurant or food truck someday? Join us for five intense days of working the line! You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4566

Tue, Jul 10 2018 @ 1:00 PM
KIDS COOKING: Summer Picnic
 

Grab your Chef's Hat and let us whisk you into a delicious afternoon of culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients and gain confidence and safety in the kitchen. Each class can be purchased individually.

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.

Fingerling Potato Salad
Oven-baked "Fried" Chicken
Classic Flaky Biscuits
Roasted Strawberries & Cream

THIS IS A 2.5 HOUR CLASS for AGES 6-12

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

 

Waiting List

$75.00

Chef Laura Weinman

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4817

Tue, Jul 10 2018 @ 6:00 PM
PRIVATE GOURMANDISE EVENT
 

Book us for your next special event:  team building; holiday parties or birthdays.  Our 3-hour classes are perfect for your gathering of 5-30 people, and include a private chef-instructor and all the food as you select from one of our menus, or customize your own.  All private events are BYOB (no corkage fee).  For more information, email Claire@TheGourmandiseSchool.com for availability, details and options, or call the school at (310) 656 - 8800.

$0.00

Guest Chef

Santa Monica Place

Class/Date Description Openings / Price / Location
4425

Wed, Jul 11 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
 

Do you dream of owning a restaurant or food truck someday? Join us for five intense days of working the line! You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4420

Wed, Jul 11 2018 @ 9:30 AM
Bread Camp: Wild Yeast Breads, Jams & Cheesemaking
 

It's Bread Camp! Learn to work with various doughs, from lean to rich and quick to long-fermented. You will be working with locally sourced grains and milling your own flours in class, learning to shape Baguette, Boules and Batards, make Brioches, Sticky Buns and Dinner Rolls as well as artisanal Boules. The science of yeast, gluten, fermentation and aging will be covered, as well as seasonal jams and handmade cheeses.

We will learn how to grow our own cultures, feed the sourdough for maximum strength and how to create loaves with thick crusts, wonderfully irregular holes and pearly crumbs.  You’ll discover why northern France and Northern California are prized for their strong-flavored breads and how to make a series of beautiful rustic loaves with your own signature scoring.


Breads: Dinner Rolls, Focaccia, Sandwich Bread, Milk Bread, Doughnuts, Parmesan Bread, Whole Wheat Baguette, Hazelnut Fig Loaf, Sprouted Wheat Bread, Classic Sourdough

Cheeses: Ricotta, Chevre, Cultured Butter, Burrata, Mozzarella

Preserves: Classic Strawberry, Blueberry Orange Blossom

EACH CLASS IS 5 HOURS

The Boulangerie Series is designed to give you a well-rounded education in the art of bread making.  You’ll learn everything from basic sandwich loaves to rustic artisanal loaves.  Each student will work independently, and breads will be made primarily by hand and rarely with a stand mixer.  All of these courses can be taken individually or as a grouping with a discount.  

As with all of our courses, please wear comfortable, close-toed shoes and bring containers with you to transport your finished products home (in bread classes, we recommend bringing grocery bags).

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.


2 openings available

$650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4567

Wed, Jul 11 2018 @ 1:00 PM
KIDS COOKING: Lunch in Provence
 

Grab your Chef's Hat and let us whisk you into a delicious afternoon of culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients and gain confidence and safety in the kitchen. Each class can be purchased individually.

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.

Roasted Tomato Salad
Loup de Mer (Sea Bass Baked in Parchment)
Smashed Potatoes with Roasted Garlic
Tarte Tatin

THIS IS A 2.5 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

4 openings available

$75.00

Chef Jamie Ginsburg

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4425

Thu, Jul 12 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
 

Do you dream of owning a restaurant or food truck someday? Join us for five intense days of working the line! You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4420

Thu, Jul 12 2018 @ 9:30 AM
Bread Camp: Wild Yeast Breads, Jams & Cheesemaking
 

It's Bread Camp! Learn to work with various doughs, from lean to rich and quick to long-fermented. You will be working with locally sourced grains and milling your own flours in class, learning to shape Baguette, Boules and Batards, make Brioches, Sticky Buns and Dinner Rolls as well as artisanal Boules. The science of yeast, gluten, fermentation and aging will be covered, as well as seasonal jams and handmade cheeses.

We will learn how to grow our own cultures, feed the sourdough for maximum strength and how to create loaves with thick crusts, wonderfully irregular holes and pearly crumbs.  You’ll discover why northern France and Northern California are prized for their strong-flavored breads and how to make a series of beautiful rustic loaves with your own signature scoring.


Breads: Dinner Rolls, Focaccia, Sandwich Bread, Milk Bread, Doughnuts, Parmesan Bread, Whole Wheat Baguette, Hazelnut Fig Loaf, Sprouted Wheat Bread, Classic Sourdough

Cheeses: Ricotta, Chevre, Cultured Butter, Burrata, Mozzarella

Preserves: Classic Strawberry, Blueberry Orange Blossom

EACH CLASS IS 5 HOURS

The Boulangerie Series is designed to give you a well-rounded education in the art of bread making.  You’ll learn everything from basic sandwich loaves to rustic artisanal loaves.  Each student will work independently, and breads will be made primarily by hand and rarely with a stand mixer.  All of these courses can be taken individually or as a grouping with a discount.  

As with all of our courses, please wear comfortable, close-toed shoes and bring containers with you to transport your finished products home (in bread classes, we recommend bringing grocery bags).

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.


2 openings available

$650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4568

Thu, Jul 12 2018 @ 1:00 PM
KIDS COOKING: The Taco Truck
 

Grab your Chef's Hat and let us whisk you into a delicious afternoon of culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients and gain confidence and safety in the kitchen. Each class can be purchased individually.

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.

Homemade Tortillas
Carne Asada
Grilled Guacamole
Pico de Gallo
Churros

THIS IS A 2.5 HOUR CLASS for AGES 6-12

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

 

Waiting List

$75.00

Chef Gill Boyd

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4425

Fri, Jul 13 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
 

Do you dream of owning a restaurant or food truck someday? Join us for five intense days of working the line! You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4420

Fri, Jul 13 2018 @ 9:30 AM
Bread Camp: Wild Yeast Breads, Jams & Cheesemaking
 

It's Bread Camp! Learn to work with various doughs, from lean to rich and quick to long-fermented. You will be working with locally sourced grains and milling your own flours in class, learning to shape Baguette, Boules and Batards, make Brioches, Sticky Buns and Dinner Rolls as well as artisanal Boules. The science of yeast, gluten, fermentation and aging will be covered, as well as seasonal jams and handmade cheeses.

We will learn how to grow our own cultures, feed the sourdough for maximum strength and how to create loaves with thick crusts, wonderfully irregular holes and pearly crumbs.  You’ll discover why northern France and Northern California are prized for their strong-flavored breads and how to make a series of beautiful rustic loaves with your own signature scoring.


Breads: Dinner Rolls, Focaccia, Sandwich Bread, Milk Bread, Doughnuts, Parmesan Bread, Whole Wheat Baguette, Hazelnut Fig Loaf, Sprouted Wheat Bread, Classic Sourdough

Cheeses: Ricotta, Chevre, Cultured Butter, Burrata, Mozzarella

Preserves: Classic Strawberry, Blueberry Orange Blossom

EACH CLASS IS 5 HOURS

The Boulangerie Series is designed to give you a well-rounded education in the art of bread making.  You’ll learn everything from basic sandwich loaves to rustic artisanal loaves.  Each student will work independently, and breads will be made primarily by hand and rarely with a stand mixer.  All of these courses can be taken individually or as a grouping with a discount.  

As with all of our courses, please wear comfortable, close-toed shoes and bring containers with you to transport your finished products home (in bread classes, we recommend bringing grocery bags).

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.


2 openings available

$650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4569

Fri, Jul 13 2018 @ 1:00 PM
KIDS BAKING: Homemade Breads
 

Grab your Chef's Hat and let us whisk you into a delicious afternoon of culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients and gain confidence and safety in the kitchen. Each class can be purchased individually.

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.

Rye Focaccia
Classic Parker House Rolls
Cheesy Gougeres
Homemade Butter

THIS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

4 openings available

$75.00

Chef Jamie Ginsburg

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4663

Fri, Jul 13 2018 @ 6:30 PM
COUPLES NIGHT: Meze (Mediterranean Small Plates)
 
Let us whisk you away to the Mediterranean as you prepare a meal inspired by the small plates dotting the sea.

 

Let us whisk you away to the Mediterranean as you prepare a meal inspired by the small plates dotting the sea.

Rice Pilaf

Homemade Pita Bread

Classic Hummous

Moroccan Mint Tea

Warm Spiced Olives * Sumac-Roasted Chickpeas

Lebanese Tabbouleh

Baba Ganouj

Kefte (Lamb Meatballs) with Spiced Labneh


THIS CLASS IS A 3 HOUR CLASS

* PRICE IS PER COUPLE *

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 21 and up. 

2 openings available

$190.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4771

Sat, Jul 14 2018 @ 10:00 AM
DONUTS, DOUGHNUTS AND FRITTERS
 

Behold the wonder of pillowy, glazed and powdered donuts!  Join us for four hours of sinful indulgence as we mix, fry, fill and dunk donuts of all kinds. You'll walk in and make our classic Yeasted Brioche Doughnut Dough, and while it rises, we'll turn our attention to our famous Apple Fritters. You'll fry up the fritters and dunk them in a Apple Cider Glaze, then work on our custom fillings for the doughnuts (Boston Cream, anyone)? After a quick break, you'll roll out and cut out your yeasted doughnuts, cut out donut holes and work the remaining dough into twists. We'll let these doughnuts rise one last time as we heat the oil back up and mix together our chocolate, strawberry and maple glazes, ready for dipping and filling! YES!

Yeast-risen Doughnuts
Apple Fritters
Boston Cream Doughnuts
Vanilla Pastry Cream
Classic Glaze
Chocolate Glazed Doughnuts
Maple glazed doughnuts
 

THIS IS A 3.5 HOUR CLASS 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

11 openings available

$125.00

Pastry Chef Rose Lawrence

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4418

Sun, Jul 15 2018 @ 8:30 AM
RUSTIC BREADS: Sourdough Boules, Loaves and Preserves
 

Gather 'round as we knead, stretch, fold and proof our way to great, round hand crafted loaves.  Bring containers or paper bags with you to transport your breads home (beret and bicycle optional).  You'll also learn to make your own sourdough starter.

Learn the Science Behind:
Wild Yeast
Fermentation
Hydration and Extraction

Make:
Wild Yeast Culture
Sourdough Starter
Sprouted Wheat

Bake:
Classic Whole Grain Sourdough Bread
Sprouted Wheat Boule
Hazelnut Fig Loaf

THIS IS A 6 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation

This is a vegetarian class.

Ages 16 and up. Classes are BYOB.

Waiting List

$225.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4609

Sun, Jul 15 2018 @ 10:00 AM
ANGELI'S BEST DISHES with EVAN KLEIMAN
 

Join Chef Evan Kleiman of KCRW's Good Food and Angeli for a one-of-a-kind cooking class featuring the most-loved dishes from her restaurant.


Ricotta Gnocchi, Pollo Arrosto and  Insalata Forte

THIS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

15 openings available

$125.00

Chef Evan Kleiman

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4645

Sun, Jul 15 2018 @ 2:00 PM
GOURMANDISE TECHNIQUE:Knife Skills
 

Hone your skills in this most important cooking technique class.  Knowing how to handle and care for your knives the right way will change how you cook.  Great for novice and frequent cooks, this class focuses on proper handling of a knife, making clean cuts, feeling confident with various knives and how to care for them.  Watch, learn and practice your new found skills by putting together a delicious dinner menu!

Asian Chicken Slaw

Quinoa Taboule

Rosemary Roasted Carrots

Country Fried Potatoes

Fresh Fruit Crumble

THIS IS A 3 HOUR CLASS 

 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

5 openings available

$85.00

Chef Taji Marie

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4428

Mon, Jul 16 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for four intense days of working the line! You'll pick up knife skills, plating, how to fry, cook a perfect burger and make every component from scratch.

Day 1: KNIFE SKILLS - The Taco Truck Menu

Hone your knife skills while making a menu fit for a taco truck. You'll make a Tomato Mango Salsa, Salsa Verde, Handmade Tortillas, Puff Beef Tacos and Pepitas Polverones.

Day 2:  EGG COOKERY - The Ultimate Brunch

Break out the griddle- you're making brunch! Learn to fry, poach and scramble your way to diner favorites. You'll make homemade English Muffins, Egg Benedicts with Roasted Asparagus, Hollandaise Sauce, Sour Cream Berry Muffins.

DAY 3:  PIZZAS & DOUGHS

Mangia! Time to toss pizza and make your own cheeses. You'll make a New York style White Pizza, Margherita Pizza, Italian Chopped Salad, Calzones.

DAY 4:  PASTAS & SAUCES

Knead, roll and shape your own fresh pasta dough and master three sauces. You'll make pappardelle with tomato, olives and caper sauce, ravioli with basil cream sauce and a seasonal pesto.

DAY 5: THE ARTISANAL BURGER

Learn how to grind your own meats, make your buns from scratch (and condiments, too!). Quick pickling will be covered as well.

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4526

Mon, Jul 16 2018 @ 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
 

This 4-week series is designed to teach culinary fundamentals to establish your foundational cooking skills.  You will work at your own station under the guidance of our Chef Instructor who will teach classic techniques, and give you a great series of recipes to add to your repertoire.  Bring containers to class - you'll love your next day lunches!

THIS CLASS MEETS EVERY MONDAY MORNING

For 4 weeks from 10am-1pm

Day 1:Knife Skills: Soups & Salads. Sharpen your knife skills and learn to make four classic dishes that make perfect lunches and sides (while learning two awesome do-ahead dressings). Ginger Kale Salad, Farmers Market Chopped Salad, Tuscan Vegetable Soup, Tomato Bisque.

Day 2: Poultry: Learn to use various parts of the chicken while making 4 complete dinners. Moroccan Braised Chicken with Orange Scented Couscous, Turkey Ricotta Meatballs with Sage and Roasted Sweet Potatoes, Grainy Mustard Chicken Gratin with Roasted Broccoli.

Day 3: Meats: Herbed Pork Tenderloin with Creamy Polenta & Caramelized Onions, Beef Bourguignon, Hoisin Beef with Scallion Pancakes and Spicy Slaw.

Day 4: Fish: Grilled Albacore on Greek Orzo, Maple Pecan Salmon, Pan-Sauteed Mahi Mahi Tacos with Fresh Pineapple and Cilantro Mint Pesto.

Menu items subject to change.  If you need to substitute an ingredient, call the school to let us know. You can make up up to one class in the series should you miss one.

------------

This class takes place at our state-of-the-art cooking school at the Santa Monica Place Shopping Center.  There is plenty of parking in Parking Structure 7 off Broadway directly behind the school, best level to park on is Level 4 if possible.  Please arrive on time in comfortable attire and close-toed shoes. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your class or receive an account credit.  Ages 16 and up.

6 openings available

$625.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4428

Tue, Jul 17 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for four intense days of working the line! You'll pick up knife skills, plating, how to fry, cook a perfect burger and make every component from scratch.

Day 1: KNIFE SKILLS - The Taco Truck Menu

Hone your knife skills while making a menu fit for a taco truck. You'll make a Tomato Mango Salsa, Salsa Verde, Handmade Tortillas, Puff Beef Tacos and Pepitas Polverones.

Day 2:  EGG COOKERY - The Ultimate Brunch

Break out the griddle- you're making brunch! Learn to fry, poach and scramble your way to diner favorites. You'll make homemade English Muffins, Egg Benedicts with Roasted Asparagus, Hollandaise Sauce, Sour Cream Berry Muffins.

DAY 3:  PIZZAS & DOUGHS

Mangia! Time to toss pizza and make your own cheeses. You'll make a New York style White Pizza, Margherita Pizza, Italian Chopped Salad, Calzones.

DAY 4:  PASTAS & SAUCES

Knead, roll and shape your own fresh pasta dough and master three sauces. You'll make pappardelle with tomato, olives and caper sauce, ravioli with basil cream sauce and a seasonal pesto.

DAY 5: THE ARTISANAL BURGER

Learn how to grind your own meats, make your buns from scratch (and condiments, too!). Quick pickling will be covered as well.

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4422

Wed, Jul 18 2018 @ 8:30 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
 

Learn the secrets of homemade Croissants, Brioche, Puff Pastry and other enriched doughs in this intensive, 3-day series. You will discover the secrets of butter and yeast, work by hand and with professional equipment (rolling pins and a laminating machine) and create an impressive array of patisseries using Straus butter and local flours.


Day 1: Preferments and Mother Doughs, Brioche, Sticky Buns, Doughnuts


Day 2: Laminating, Puff Pastry, Chausson aux Pommes, Palmiers


Day 3: Croissants: Pain au Chocolat, Pain aux Raisins, Ham and Gruyere, Almond Croissant

 

EACH CLASS IS 5 HOURS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

 

 

Waiting List

$650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4428

Wed, Jul 18 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for four intense days of working the line! You'll pick up knife skills, plating, how to fry, cook a perfect burger and make every component from scratch.

Day 1: KNIFE SKILLS - The Taco Truck Menu

Hone your knife skills while making a menu fit for a taco truck. You'll make a Tomato Mango Salsa, Salsa Verde, Handmade Tortillas, Puff Beef Tacos and Pepitas Polverones.

Day 2:  EGG COOKERY - The Ultimate Brunch

Break out the griddle- you're making brunch! Learn to fry, poach and scramble your way to diner favorites. You'll make homemade English Muffins, Egg Benedicts with Roasted Asparagus, Hollandaise Sauce, Sour Cream Berry Muffins.

DAY 3:  PIZZAS & DOUGHS

Mangia! Time to toss pizza and make your own cheeses. You'll make a New York style White Pizza, Margherita Pizza, Italian Chopped Salad, Calzones.

DAY 4:  PASTAS & SAUCES

Knead, roll and shape your own fresh pasta dough and master three sauces. You'll make pappardelle with tomato, olives and caper sauce, ravioli with basil cream sauce and a seasonal pesto.

DAY 5: THE ARTISANAL BURGER

Learn how to grind your own meats, make your buns from scratch (and condiments, too!). Quick pickling will be covered as well.

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4550

Wed, Jul 18 2018 @ 6:30 PM
FRESH PASTA WORKSHOP
 
Mangia! Spend three hours learning how to mix, knead, roll out and cut handmade pastas and pair them with seasonal sauces. We'll show you how to do it all by hand or with your choice of hand cranked or KitchenAid attachments.

Handmade Fettucine with Seasonal Sauce

Tortellini with Housemade Ricotta

Arugula Salad with Pistachio Pesto Dressing

Butterscotch Budino

 

THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

Waiting List

$95.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4422

Thu, Jul 19 2018 @ 8:30 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
 

Learn the secrets of homemade Croissants, Brioche, Puff Pastry and other enriched doughs in this intensive, 3-day series. You will discover the secrets of butter and yeast, work by hand and with professional equipment (rolling pins and a laminating machine) and create an impressive array of patisseries using Straus butter and local flours.


Day 1: Preferments and Mother Doughs, Brioche, Sticky Buns, Doughnuts


Day 2: Laminating, Puff Pastry, Chausson aux Pommes, Palmiers


Day 3: Croissants: Pain au Chocolat, Pain aux Raisins, Ham and Gruyere, Almond Croissant

 

EACH CLASS IS 5 HOURS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

 

 

Waiting List

$650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4428

Thu, Jul 19 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for four intense days of working the line! You'll pick up knife skills, plating, how to fry, cook a perfect burger and make every component from scratch.

Day 1: KNIFE SKILLS - The Taco Truck Menu

Hone your knife skills while making a menu fit for a taco truck. You'll make a Tomato Mango Salsa, Salsa Verde, Handmade Tortillas, Puff Beef Tacos and Pepitas Polverones.

Day 2:  EGG COOKERY - The Ultimate Brunch

Break out the griddle- you're making brunch! Learn to fry, poach and scramble your way to diner favorites. You'll make homemade English Muffins, Egg Benedicts with Roasted Asparagus, Hollandaise Sauce, Sour Cream Berry Muffins.

DAY 3:  PIZZAS & DOUGHS

Mangia! Time to toss pizza and make your own cheeses. You'll make a New York style White Pizza, Margherita Pizza, Italian Chopped Salad, Calzones.

DAY 4:  PASTAS & SAUCES

Knead, roll and shape your own fresh pasta dough and master three sauces. You'll make pappardelle with tomato, olives and caper sauce, ravioli with basil cream sauce and a seasonal pesto.

DAY 5: THE ARTISANAL BURGER

Learn how to grind your own meats, make your buns from scratch (and condiments, too!). Quick pickling will be covered as well.

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4422

Fri, Jul 20 2018 @ 8:30 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
 

Learn the secrets of homemade Croissants, Brioche, Puff Pastry and other enriched doughs in this intensive, 3-day series. You will discover the secrets of butter and yeast, work by hand and with professional equipment (rolling pins and a laminating machine) and create an impressive array of patisseries using Straus butter and local flours.


Day 1: Preferments and Mother Doughs, Brioche, Sticky Buns, Doughnuts


Day 2: Laminating, Puff Pastry, Chausson aux Pommes, Palmiers


Day 3: Croissants: Pain au Chocolat, Pain aux Raisins, Ham and Gruyere, Almond Croissant

 

EACH CLASS IS 5 HOURS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

 

 

Waiting List

$650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4428

Fri, Jul 20 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for four intense days of working the line! You'll pick up knife skills, plating, how to fry, cook a perfect burger and make every component from scratch.

Day 1: KNIFE SKILLS - The Taco Truck Menu

Hone your knife skills while making a menu fit for a taco truck. You'll make a Tomato Mango Salsa, Salsa Verde, Handmade Tortillas, Puff Beef Tacos and Pepitas Polverones.

Day 2:  EGG COOKERY - The Ultimate Brunch

Break out the griddle- you're making brunch! Learn to fry, poach and scramble your way to diner favorites. You'll make homemade English Muffins, Egg Benedicts with Roasted Asparagus, Hollandaise Sauce, Sour Cream Berry Muffins.

DAY 3:  PIZZAS & DOUGHS

Mangia! Time to toss pizza and make your own cheeses. You'll make a New York style White Pizza, Margherita Pizza, Italian Chopped Salad, Calzones.

DAY 4:  PASTAS & SAUCES

Knead, roll and shape your own fresh pasta dough and master three sauces. You'll make pappardelle with tomato, olives and caper sauce, ravioli with basil cream sauce and a seasonal pesto.

DAY 5: THE ARTISANAL BURGER

Learn how to grind your own meats, make your buns from scratch (and condiments, too!). Quick pickling will be covered as well.

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4782

Fri, Jul 20 2018 @ 7:00 PM
DINNER IN ACCRA: Ghanaian cuisine
 

Join Chef Afia Annebasua Opal for a five-course cooking class with dishes from her native Ghana. You will discover the wide range of dishes that are indigenous to Chef Afia's heritage and explore their culinary influences along the way.

Ghanaian Goat Meat Stew
Jollof Rice
Okra and Eggplant Polenta
Red Red (Bean Stew with cassava and plantains)
Cucumber Salad

THIS IS A 3 HOUR CLASS 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

9 openings available

$95.00

Chef Afia Annebasua Opal

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4737

Sat, Jul 21 2018 @ 9:30 AM
KIDS COOKING: French Macarons
 

Grab your Chef's Hat and let us whisk you into a delicious afternoon of culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients and gain confidence and safety in the kitchen. Each class can be purchased individually.

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.

Classic Almond Macarons Shells
Salted Caramel Filling
Dark Chocolate Ganache

THIS IS A 2.5 HOUR CLASS for AGES 6-12

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

 

1 opening available

$75.00

Chef Saengthong Douangdara

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4602

Sat, Jul 21 2018 @ 10:00 AM
BRUNCH: Fried Chicken and Waffles
 
Join Chef John for three hours of frying, baking and syruping as we uncover the secrets of brine, crispy waffles that are oh-so-tender on the inside, and perfectly fried chicken.
 
Fried Chicken
Buttermilk Waffles
Braised Greens
Honey Butter
Roasted Strawberry Shortcakes

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

7 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4632

Sat, Jul 21 2018 @ 6:30 PM
A NIGHT IN MARRAKESH: Classic Moroccan Cuisine
 

Uncover how to make a classic Tagine and traditional Couscous with Chef May. Leave room for the orange and almond cake!

Citrus, Mint and Olive Salad
Chicken Tagine with Preserved Lemons

Classic 7-Vegetable Couscous and Harissa
Orange & Almond Cake

THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

9 openings available

$95.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4637

Sun, Jul 22 2018 @ 10:00 AM
HOW TO BAKE & DECORATE A BIRTHDAY CAKE
 

Learn to master the art of making a simple, beautiful birthday or special occasion cake. We will greet you with a pre-baked cake (let us know if you prefer chocolate or vanilla) and whisk you in to learn how to perfect cakes from scratch. The batter we make in class will be turned into cupcakes- ready for you to practice your piping with. Once our cupcakes are baked, we'll turn our attention to the cakes and learn to split them into perfectly even layers. You will then make frosting, crumb coat your cake and learn the basics of piping while the cakes chill in the fridge. Once the cakes are set and cupcakes are beautifully decorated, we'll return to the cakes and learn to create all-over patterns, from ombre effects to large rosettes and contiguous ruffles. Sprinkles are optional!

Classic Yellow Cake

Devil's Food Cake

Swiss Buttercream

THIS IS A 4 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

Waiting List

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4646

Sun, Jul 22 2018 @ 2:00 PM
GOURMANDISE TECHNIQUE: Beef
 

In this hands on lecture, demo and cooking class, you will learn the basics of selecting, storing and cooking beef successfully. This class is designed to teach you how to cook and feel confident in the kitchen. Oh! And eat delicious food too.

Braise, sear, and bake:
Sweet  & Spicy Garlic Skirt Steak
Classic Meatballs on Grilled Bread with Tomato Sauce
Steak Diane with Horseradish Mashed Potatoes

THIS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

13 openings available

$125.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4692

Sun, Jul 22 2018 @ 2:00 PM
BRIOCHE, BABKA & CHALLAH!
 

Butter, butter, butter, bread, chocolate and more butter. We're mixing, kneading and shaping a variety of stunning breads, from braids to twists and the classic French Brioche a Tete. This class includes fresh milling of flour, a sweet and easy lesson on the science of yeast, gluten and shaping. Be sure to bring a reusable bag to bring home your stunning loaves!

Chocolate Babka
Butter Brioche
Bostock (take your brioche a step further with a slather of frangipane).
Classic Braided Challah

This is a 4 hour class

 Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

Waiting List

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4536

Mon, Jul 23 2018 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

This 10-day series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking and pastry. These five-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 10 students.


This 2 week intensive a condensed version of Pro Pastry Level 1 and Pro Pastry Level 2

Day 1: Introduction to Basic Techniques and Cookies, Brownies and Bars
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed. Students will receive textbooks and chef coats.

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 2: Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean Poundcake; Flaky Buttermilk Biscuits

Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures.

Creme Brulee, Butterscotch Pot de Creme, Chocolate Mousse, Cheese Souffle

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 5: Seasonal Fruit Desserts and Cheesecakes
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts. Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Cobblers, Upside Down Cake;Homemade Graham; Classic Cream Cheese Cheesecake.

Day 6: Tarts
Perfect the buttery crispness of a tender tart crust and pair it with a smooth, classic pastry cream and seasonal favorites.

Tart crust, Vanilla Bean Pastry Cream, Meyer Lemon Curd, Brunt Meringue, Fresh Berry Tarts.

Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies.

Flaky Pie Crust, Crumble Topping, Seasonal Fruit Pies, Lattice and Pie Decorative Work.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key.

Orange Blossom Madeleines, Classic Petit Fours with a Chocolate Mirrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 9: Cake Baking
Learn the difference between High-Ratio and Sponge cakes. Cakes made in class will be reserved for decorating the following day.

Classic Yellow Cake, Devil’s Food, Genoise, Italian Buttercream.

Day 10: Cake Decorating
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class. Cutting even layers, masking cakes, piping, decorating.

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended. While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please. Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

4 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4526

Mon, Jul 23 2018 @ 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
 

This 4-week series is designed to teach culinary fundamentals to establish your foundational cooking skills.  You will work at your own station under the guidance of our Chef Instructor who will teach classic techniques, and give you a great series of recipes to add to your repertoire.  Bring containers to class - you'll love your next day lunches!

THIS CLASS MEETS EVERY MONDAY MORNING

For 4 weeks from 10am-1pm

Day 1:Knife Skills: Soups & Salads. Sharpen your knife skills and learn to make four classic dishes that make perfect lunches and sides (while learning two awesome do-ahead dressings). Ginger Kale Salad, Farmers Market Chopped Salad, Tuscan Vegetable Soup, Tomato Bisque.

Day 2: Poultry: Learn to use various parts of the chicken while making 4 complete dinners. Moroccan Braised Chicken with Orange Scented Couscous, Turkey Ricotta Meatballs with Sage and Roasted Sweet Potatoes, Grainy Mustard Chicken Gratin with Roasted Broccoli.

Day 3: Meats: Herbed Pork Tenderloin with Creamy Polenta & Caramelized Onions, Beef Bourguignon, Hoisin Beef with Scallion Pancakes and Spicy Slaw.

Day 4: Fish: Grilled Albacore on Greek Orzo, Maple Pecan Salmon, Pan-Sauteed Mahi Mahi Tacos with Fresh Pineapple and Cilantro Mint Pesto.

Menu items subject to change.  If you need to substitute an ingredient, call the school to let us know. You can make up up to one class in the series should you miss one.

------------

This class takes place at our state-of-the-art cooking school at the Santa Monica Place Shopping Center.  There is plenty of parking in Parking Structure 7 off Broadway directly behind the school, best level to park on is Level 4 if possible.  Please arrive on time in comfortable attire and close-toed shoes. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your class or receive an account credit.  Ages 16 and up.

6 openings available

$625.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4536

Tue, Jul 24 2018 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

This 10-day series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking and pastry. These five-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 10 students.


This 2 week intensive a condensed version of Pro Pastry Level 1 and Pro Pastry Level 2

Day 1: Introduction to Basic Techniques and Cookies, Brownies and Bars
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed. Students will receive textbooks and chef coats.

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 2: Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean Poundcake; Flaky Buttermilk Biscuits

Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures.

Creme Brulee, Butterscotch Pot de Creme, Chocolate Mousse, Cheese Souffle

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 5: Seasonal Fruit Desserts and Cheesecakes
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts. Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Cobblers, Upside Down Cake;Homemade Graham; Classic Cream Cheese Cheesecake.

Day 6: Tarts
Perfect the buttery crispness of a tender tart crust and pair it with a smooth, classic pastry cream and seasonal favorites.

Tart crust, Vanilla Bean Pastry Cream, Meyer Lemon Curd, Brunt Meringue, Fresh Berry Tarts.

Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies.

Flaky Pie Crust, Crumble Topping, Seasonal Fruit Pies, Lattice and Pie Decorative Work.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key.

Orange Blossom Madeleines, Classic Petit Fours with a Chocolate Mirrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 9: Cake Baking
Learn the difference between High-Ratio and Sponge cakes. Cakes made in class will be reserved for decorating the following day.

Classic Yellow Cake, Devil’s Food, Genoise, Italian Buttercream.

Day 10: Cake Decorating
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class. Cutting even layers, masking cakes, piping, decorating.

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended. While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please. Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

4 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4536

Wed, Jul 25 2018 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

This 10-day series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking and pastry. These five-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 10 students.


This 2 week intensive a condensed version of Pro Pastry Level 1 and Pro Pastry Level 2

Day 1: Introduction to Basic Techniques and Cookies, Brownies and Bars
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed. Students will receive textbooks and chef coats.

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 2: Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean Poundcake; Flaky Buttermilk Biscuits

Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures.

Creme Brulee, Butterscotch Pot de Creme, Chocolate Mousse, Cheese Souffle

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 5: Seasonal Fruit Desserts and Cheesecakes
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts. Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Cobblers, Upside Down Cake;Homemade Graham; Classic Cream Cheese Cheesecake.

Day 6: Tarts
Perfect the buttery crispness of a tender tart crust and pair it with a smooth, classic pastry cream and seasonal favorites.

Tart crust, Vanilla Bean Pastry Cream, Meyer Lemon Curd, Brunt Meringue, Fresh Berry Tarts.

Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies.

Flaky Pie Crust, Crumble Topping, Seasonal Fruit Pies, Lattice and Pie Decorative Work.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key.

Orange Blossom Madeleines, Classic Petit Fours with a Chocolate Mirrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 9: Cake Baking
Learn the difference between High-Ratio and Sponge cakes. Cakes made in class will be reserved for decorating the following day.

Classic Yellow Cake, Devil’s Food, Genoise, Italian Buttercream.

Day 10: Cake Decorating
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class. Cutting even layers, masking cakes, piping, decorating.

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended. While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please. Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

4 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4551

Wed, Jul 25 2018 @ 6:30 PM
SUMMER PIE WORKSHOP
 
Fall into the season with pies that are pretty as they are easy to make.  You'll master an all-butter crust, rolling, crimping, lattice work and two fruit fillings as well as blind baking crusts.

All-butter Pie Crust

Double-Crust Peach Pie

Classic Fresh Strawberry Pies

 THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

15 openings available

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4536

Thu, Jul 26 2018 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

This 10-day series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking and pastry. These five-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 10 students.


This 2 week intensive a condensed version of Pro Pastry Level 1 and Pro Pastry Level 2

Day 1: Introduction to Basic Techniques and Cookies, Brownies and Bars
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed. Students will receive textbooks and chef coats.

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 2: Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean Poundcake; Flaky Buttermilk Biscuits

Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures.

Creme Brulee, Butterscotch Pot de Creme, Chocolate Mousse, Cheese Souffle

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 5: Seasonal Fruit Desserts and Cheesecakes
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts. Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Cobblers, Upside Down Cake;Homemade Graham; Classic Cream Cheese Cheesecake.

Day 6: Tarts
Perfect the buttery crispness of a tender tart crust and pair it with a smooth, classic pastry cream and seasonal favorites.

Tart crust, Vanilla Bean Pastry Cream, Meyer Lemon Curd, Brunt Meringue, Fresh Berry Tarts.

Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies.

Flaky Pie Crust, Crumble Topping, Seasonal Fruit Pies, Lattice and Pie Decorative Work.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key.

Orange Blossom Madeleines, Classic Petit Fours with a Chocolate Mirrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 9: Cake Baking
Learn the difference between High-Ratio and Sponge cakes. Cakes made in class will be reserved for decorating the following day.

Classic Yellow Cake, Devil’s Food, Genoise, Italian Buttercream.

Day 10: Cake Decorating
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class. Cutting even layers, masking cakes, piping, decorating.

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended. While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please. Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

4 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4630

Thu, Jul 26 2018 @ 6:30 PM
A NIGHT IN HAVANA
 

Join Chef John Pitblado as you travel together through a Cuban culinary experience. You'll learn great braising techniques and how to make the perfect plantains.

Braised Pork Shoulder with Crispy Skin and Mojo Sauce
Chayote Salad
Black Beans and Sofrito and Capers
White Rice
Platanos Maduros
Cuban Flan

THIS IS A 3 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

1 opening available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4536

Fri, Jul 27 2018 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

This 10-day series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking and pastry. These five-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 10 students.


This 2 week intensive a condensed version of Pro Pastry Level 1 and Pro Pastry Level 2

Day 1: Introduction to Basic Techniques and Cookies, Brownies and Bars
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed. Students will receive textbooks and chef coats.

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 2: Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean Poundcake; Flaky Buttermilk Biscuits

Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures.

Creme Brulee, Butterscotch Pot de Creme, Chocolate Mousse, Cheese Souffle

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 5: Seasonal Fruit Desserts and Cheesecakes
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts. Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Cobblers, Upside Down Cake;Homemade Graham; Classic Cream Cheese Cheesecake.

Day 6: Tarts
Perfect the buttery crispness of a tender tart crust and pair it with a smooth, classic pastry cream and seasonal favorites.

Tart crust, Vanilla Bean Pastry Cream, Meyer Lemon Curd, Brunt Meringue, Fresh Berry Tarts.

Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies.

Flaky Pie Crust, Crumble Topping, Seasonal Fruit Pies, Lattice and Pie Decorative Work.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key.

Orange Blossom Madeleines, Classic Petit Fours with a Chocolate Mirrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 9: Cake Baking
Learn the difference between High-Ratio and Sponge cakes. Cakes made in class will be reserved for decorating the following day.

Classic Yellow Cake, Devil’s Food, Genoise, Italian Buttercream.

Day 10: Cake Decorating
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class. Cutting even layers, masking cakes, piping, decorating.

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended. While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please. Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

4 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4690

Fri, Jul 27 2018 @ 2:00 PM
RUSTIC FRENCH DESSERTS
 

Take a moment to be transported back to Provence as we use locally source ingredients to create these time-honored desserts.

Apple Tarte Tatin
Chocolate Mousse with Candied Almonds
Profiteroles with Caramel Ice Cream and Silky Ganache

THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

8 openings available

$85.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4664

Fri, Jul 27 2018 @ 6:30 PM
COUPLES NIGHT: SPECIALTY PIZZA WORKSHOP
 

It's time to rig your oven, get two great sauces under your belt and master fantastic toppings (including homemade burrata). You'll leave knowing how to toss pizza dough in the air. 

Classic Thin-Crust Pizza Dough and Garlic Knots
Pizza Bianca
Shallot Confit and Mixed Mushroom Pizza

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.


Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

Waiting List

$190.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4606

Sat, Jul 28 2018 @ 9:30 AM
CREAM PUFFS, ECLAIRS AND RELIGIEUSES
 

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

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

 THIS IS A 3 HOUR ClASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

15 openings available

$85.00

Pastry Chef Rose Lawrence

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4653

Sat, Jul 28 2018 @ 10:00 AM
KIMCHI & FERMENATION WORKSHOP
 

Join Chef Saengthong for an in-depth exploration of all things fermented! Learn how to start your own Kimchi (and leave with enough to get yourself started at home), make a variety of dishes and pick Chef's brain about the science of it all.

Kimchi
Kimchi Fried Rice
Kimchi Pancakes
JJigae ( Kimchi Stew)

THIS IS A 3 HOUR CLASS 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

12 openings available

$95.00

Chef Saengthong Douangdara

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4665

Sat, Jul 28 2018 @ 6:30 PM
COUPLES NIGHT: DATE NIGHT IN HAVANA
 

Join Chef John Pitblado as you travel together through a Cuban culinary experience. You'll learn great braising techniques and how to make the perfect plantains.

Braised Pork Shoulder with Crispy Skin and Mojo Sauce
Chayote Salad
Black Beans and Sofrito and Capers
White Rice
Platanos Maduros
Cuban Flan

THIS IS A 3 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

Waiting List

$190.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4651

Sun, Jul 29 2018 @ 10:00 AM
CUSTARDS & SOUFFLES
 

Ever dreamt of perfecting tall, cloudy souffles? How about silky, rich custards? This three hour class will teach you all about the science of eggs, steam and tempering eggs as we whisk, whip and pour our way to simple prefection.

Classic Creme Brulee
Butterscotch Budino
Chocolate Souffles
Creme Anglaise
Cheese and Herb Souffles
 

THIS IS A 3 HOUR CLASS 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

9 openings available

$85.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4657

Sun, Jul 29 2018 @ 10:00 AM
BAGELS & PRETZELS
 

Let's be honest, we all need a good bagel sometimes! You will make, shape, boil and bake bagels and pretzels from scratch and then top with homemade cream cheese. Top these with luscious seasonal fruit perserves.

BAGELS: Plain, Cinnamon Raisin, Everything
PRETZELS: Classic Soft Pretzels
Homemade Cream Cheese
Seasonal Jam

 THIS IS A 3 HOUR ClASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

3 openings available

$85.00

Pastry Chef Rose Lawrence

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4647

Sun, Jul 29 2018 @ 2:00 PM
GOURMANDISE TECHNIQUE: Fish
 

Nothing fishy about this class! Join us for an informative and hand-on class on the basics of selecting, storing and cooking fish successfully. You'll walk in and learn how to differentiate between fillets and steaks and make a variety of fish dishes and sauces using three different techniques. Our fish is sourced from Santa Monica Seafood and may changed based on seasonality.

Sear, sauté and braise:
Miso Seared Salmon

Braised Seabass Provencal
 Sautéed Branzino with Sage and White Beans

THIS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

11 openings available

$125.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4536

Mon, Jul 30 2018 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

This 10-day series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking and pastry. These five-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 10 students.


This 2 week intensive a condensed version of Pro Pastry Level 1 and Pro Pastry Level 2

Day 1: Introduction to Basic Techniques and Cookies, Brownies and Bars
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed. Students will receive textbooks and chef coats.

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 2: Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean Poundcake; Flaky Buttermilk Biscuits

Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures.

Creme Brulee, Butterscotch Pot de Creme, Chocolate Mousse, Cheese Souffle

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 5: Seasonal Fruit Desserts and Cheesecakes
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts. Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Cobblers, Upside Down Cake;Homemade Graham; Classic Cream Cheese Cheesecake.

Day 6: Tarts
Perfect the buttery crispness of a tender tart crust and pair it with a smooth, classic pastry cream and seasonal favorites.

Tart crust, Vanilla Bean Pastry Cream, Meyer Lemon Curd, Brunt Meringue, Fresh Berry Tarts.

Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies.

Flaky Pie Crust, Crumble Topping, Seasonal Fruit Pies, Lattice and Pie Decorative Work.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key.

Orange Blossom Madeleines, Classic Petit Fours with a Chocolate Mirrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 9: Cake Baking
Learn the difference between High-Ratio and Sponge cakes. Cakes made in class will be reserved for decorating the following day.

Classic Yellow Cake, Devil’s Food, Genoise, Italian Buttercream.

Day 10: Cake Decorating
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class. Cutting even layers, masking cakes, piping, decorating.

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended. While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please. Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

4 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4526

Mon, Jul 30 2018 @ 10:00 AM
COOKING 101 SERIES: 4 Weeks of Techniques & Recipes
 

This 4-week series is designed to teach culinary fundamentals to establish your foundational cooking skills.  You will work at your own station under the guidance of our Chef Instructor who will teach classic techniques, and give you a great series of recipes to add to your repertoire.  Bring containers to class - you'll love your next day lunches!

THIS CLASS MEETS EVERY MONDAY MORNING

For 4 weeks from 10am-1pm

Day 1:Knife Skills: Soups & Salads. Sharpen your knife skills and learn to make four classic dishes that make perfect lunches and sides (while learning two awesome do-ahead dressings). Ginger Kale Salad, Farmers Market Chopped Salad, Tuscan Vegetable Soup, Tomato Bisque.

Day 2: Poultry: Learn to use various parts of the chicken while making 4 complete dinners. Moroccan Braised Chicken with Orange Scented Couscous, Turkey Ricotta Meatballs with Sage and Roasted Sweet Potatoes, Grainy Mustard Chicken Gratin with Roasted Broccoli.

Day 3: Meats: Herbed Pork Tenderloin with Creamy Polenta & Caramelized Onions, Beef Bourguignon, Hoisin Beef with Scallion Pancakes and Spicy Slaw.

Day 4: Fish: Grilled Albacore on Greek Orzo, Maple Pecan Salmon, Pan-Sauteed Mahi Mahi Tacos with Fresh Pineapple and Cilantro Mint Pesto.

Menu items subject to change.  If you need to substitute an ingredient, call the school to let us know. You can make up up to one class in the series should you miss one.

------------

This class takes place at our state-of-the-art cooking school at the Santa Monica Place Shopping Center.  There is plenty of parking in Parking Structure 7 off Broadway directly behind the school, best level to park on is Level 4 if possible.  Please arrive on time in comfortable attire and close-toed shoes. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your class or receive an account credit.  Ages 16 and up.

6 openings available

$625.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4536

Tue, Jul 31 2018 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

This 10-day series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking and pastry. These five-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 10 students.


This 2 week intensive a condensed version of Pro Pastry Level 1 and Pro Pastry Level 2

Day 1: Introduction to Basic Techniques and Cookies, Brownies and Bars
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed. Students will receive textbooks and chef coats.

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 2: Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean Poundcake; Flaky Buttermilk Biscuits

Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures.

Creme Brulee, Butterscotch Pot de Creme, Chocolate Mousse, Cheese Souffle

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 5: Seasonal Fruit Desserts and Cheesecakes
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts. Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Cobblers, Upside Down Cake;Homemade Graham; Classic Cream Cheese Cheesecake.

Day 6: Tarts
Perfect the buttery crispness of a tender tart crust and pair it with a smooth, classic pastry cream and seasonal favorites.

Tart crust, Vanilla Bean Pastry Cream, Meyer Lemon Curd, Brunt Meringue, Fresh Berry Tarts.

Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies.

Flaky Pie Crust, Crumble Topping, Seasonal Fruit Pies, Lattice and Pie Decorative Work.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key.

Orange Blossom Madeleines, Classic Petit Fours with a Chocolate Mirrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 9: Cake Baking
Learn the difference between High-Ratio and Sponge cakes. Cakes made in class will be reserved for decorating the following day.

Classic Yellow Cake, Devil’s Food, Genoise, Italian Buttercream.

Day 10: Cake Decorating
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class. Cutting even layers, masking cakes, piping, decorating.

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended. While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please. Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

4 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4536

Wed, Aug 1 2018 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

This 10-day series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking and pastry. These five-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 10 students.


This 2 week intensive a condensed version of Pro Pastry Level 1 and Pro Pastry Level 2

Day 1: Introduction to Basic Techniques and Cookies, Brownies and Bars
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed. Students will receive textbooks and chef coats.

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 2: Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean Poundcake; Flaky Buttermilk Biscuits

Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures.

Creme Brulee, Butterscotch Pot de Creme, Chocolate Mousse, Cheese Souffle

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 5: Seasonal Fruit Desserts and Cheesecakes
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts. Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Cobblers, Upside Down Cake;Homemade Graham; Classic Cream Cheese Cheesecake.

Day 6: Tarts
Perfect the buttery crispness of a tender tart crust and pair it with a smooth, classic pastry cream and seasonal favorites.

Tart crust, Vanilla Bean Pastry Cream, Meyer Lemon Curd, Brunt Meringue, Fresh Berry Tarts.

Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies.

Flaky Pie Crust, Crumble Topping, Seasonal Fruit Pies, Lattice and Pie Decorative Work.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key.

Orange Blossom Madeleines, Classic Petit Fours with a Chocolate Mirrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 9: Cake Baking
Learn the difference between High-Ratio and Sponge cakes. Cakes made in class will be reserved for decorating the following day.

Classic Yellow Cake, Devil’s Food, Genoise, Italian Buttercream.

Day 10: Cake Decorating
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class. Cutting even layers, masking cakes, piping, decorating.

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended. While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please. Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

4 openings available

$1650.00

Chocolatier Ruth Kennison

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4552

Wed, Aug 1 2018 @ 6:30 PM
LAO CUISINE 101
 

Join Chef Saengthong for an unparalleled cooking experience from his homeland! Bring friends along for this one- these shared plates are easy to replicate at home (and don't worry, Chef will fill you in on his favorite shopping spots for these ingredients).

Khao Niew (Sticky Rice)
Jeo Mak Len (Spicy Charred Tomato Dip)
Thummakhoong (Lao Style Papaya Salad)
Larb Gai (Chicken with Herbs)
Khao Niew Mak Muang (Mango Sticky Rice)

THIS IS A 3 HOUR CLASS 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

12 openings available

$95.00

Chef Saengthong Douangdara

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4536

Thu, Aug 2 2018 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

This 10-day series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking and pastry. These five-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 10 students.


This 2 week intensive a condensed version of Pro Pastry Level 1 and Pro Pastry Level 2

Day 1: Introduction to Basic Techniques and Cookies, Brownies and Bars
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed. Students will receive textbooks and chef coats.

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 2: Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean Poundcake; Flaky Buttermilk Biscuits

Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures.

Creme Brulee, Butterscotch Pot de Creme, Chocolate Mousse, Cheese Souffle

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 5: Seasonal Fruit Desserts and Cheesecakes
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts. Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Cobblers, Upside Down Cake;Homemade Graham; Classic Cream Cheese Cheesecake.

Day 6: Tarts
Perfect the buttery crispness of a tender tart crust and pair it with a smooth, classic pastry cream and seasonal favorites.

Tart crust, Vanilla Bean Pastry Cream, Meyer Lemon Curd, Brunt Meringue, Fresh Berry Tarts.

Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies.

Flaky Pie Crust, Crumble Topping, Seasonal Fruit Pies, Lattice and Pie Decorative Work.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key.

Orange Blossom Madeleines, Classic Petit Fours with a Chocolate Mirrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 9: Cake Baking
Learn the difference between High-Ratio and Sponge cakes. Cakes made in class will be reserved for decorating the following day.

Classic Yellow Cake, Devil’s Food, Genoise, Italian Buttercream.

Day 10: Cake Decorating
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class. Cutting even layers, masking cakes, piping, decorating.

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended. While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please. Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

4 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4639

Thu, Aug 2 2018 @ 6:30 PM
WHISKEY CLUB: DINNER AND PAIRINGS
 

Fly off with us as we explore whiskeys from near and far with pairings for each dish we prepare. Bring just your appetite- we will provide the rest!

Blue Cheese Wedge Salad
Southern Style Flank Steak
Roasted Garlic Mashed Potatoes

Caramelized Squash with American Whiskey Glaze
Chocolate Souffles with Whiskey-Infused Creme Anglaise

THIS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. 



10 openings available

$125.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4536

Fri, Aug 3 2018 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

This 10-day series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking and pastry. These five-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 10 students.


This 2 week intensive a condensed version of Pro Pastry Level 1 and Pro Pastry Level 2

Day 1: Introduction to Basic Techniques and Cookies, Brownies and Bars
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed. Students will receive textbooks and chef coats.

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 2: Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean Poundcake; Flaky Buttermilk Biscuits

Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures.

Creme Brulee, Butterscotch Pot de Creme, Chocolate Mousse, Cheese Souffle

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 5: Seasonal Fruit Desserts and Cheesecakes
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts. Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Cobblers, Upside Down Cake;Homemade Graham; Classic Cream Cheese Cheesecake.

Day 6: Tarts
Perfect the buttery crispness of a tender tart crust and pair it with a smooth, classic pastry cream and seasonal favorites.

Tart crust, Vanilla Bean Pastry Cream, Meyer Lemon Curd, Brunt Meringue, Fresh Berry Tarts.

Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies.

Flaky Pie Crust, Crumble Topping, Seasonal Fruit Pies, Lattice and Pie Decorative Work.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key.

Orange Blossom Madeleines, Classic Petit Fours with a Chocolate Mirrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 9: Cake Baking
Learn the difference between High-Ratio and Sponge cakes. Cakes made in class will be reserved for decorating the following day.

Classic Yellow Cake, Devil’s Food, Genoise, Italian Buttercream.

Day 10: Cake Decorating
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class. Cutting even layers, masking cakes, piping, decorating.

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

------------

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended. While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and closed-toed shoes. No cell phones in class, please. Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

4 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4666

Fri, Aug 3 2018 @ 6:30 PM
CHINESE DUMPLINGS
 

Come and learn the secrets of perfect dumplings with Chef May Hennemann. Chef May will teach you how to steam, fry and fill a wide array of her favorite dumplings and desserts from her wide background and travels.

Steamed Pork Buns
Pork and Shrimp Shu Mai
Chicken and Chive Potstickers
Steamed Buns with Red Bean Paste

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

Waiting List

$95.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4777

Fri, Aug 3 2018 @ 7:00 PM
MEZE: Mediterranean Small Plates
 
Let us whisk you away to the Mediterranean as you prepare a meal inspired by the small plates dotting the sea.

Rice Pilaf

Homemade Pita Bread

Classic Hummous

Moroccan Mint Tea

Warm Spiced Olives * Sumac-Roasted Chickpeas

Lebanese Tabbouleh

Baba Ganouj

Kefte (Lamb Meatballs) with Spiced Labneh


THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

8 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4622

Sat, Aug 4 2018 @ 9:30 AM
BRIOCHE, BABKA & CHALLAH!
 

Butter, butter, butter, bread, chocolate and more butter. We're mixing, kneading and shaping a variety of stunning breads, from braids to twists and the classic French Brioche a Tete. This class includes fresh milling of flour, a sweet and easy lesson on the science of yeast, gluten and shaping. Be sure to bring a reusable bag to bring home your stunning loaves!

Chocolate Babka
Butter Brioche
Bostock (take your brioche a step further with a slather of frangipane).
Classic Braided Challah

This is a 4 hour class

 Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

6 openings available

$125.00

Pastry Chef Rose Lawrence

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4774

Sat, Aug 4 2018 @ 2:00 PM
GOURMANDISE TECHNIQUE:Knife Skills
 

Hone your skills in this most important cooking technique class.  Knowing how to handle and care for your knives the right way will change how you cook.  Great for novice and frequent cooks, this class focuses on proper handling of a knife, making clean cuts, feeling confident with various knives and how to care for them.  Watch, learn and practice your new found skills by putting together a delicious dinner menu!

Asian Chicken Slaw

Quinoa Taboule

Rosemary Roasted Carrots

Country Fried Potatoes

Fresh Fruit Crumble

THIS IS A 3 HOUR CLASS 

 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, otherwise we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

13 openings available

$85.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4749

Sat, Aug 4 2018 @ 2:30 PM
SCANDINAVIAN BREADS
 

Join Chef John Pitblado for a morning of pastries from his mother's land! You will walk in and make a yeasted dough for perfect rolls and a sweet ring of filled buns. While the dough rises, you will mix, layer and bake a lovely pan of cardamom coffee cake. Once a lovely cream filling has been made, the rolls and buns will be ready to be divided, filled and shaped. You'll proof them while feasting on the fresh-out-of-the-oven coffee cakes, then wash the buns and rolls before their quick trip to the oven.

Kanelbullar (Cinnamon Buns)

Rugbrøt (Danish Seeded Bread)
Cardamom Coffee Cake

Smörgås (open-faced sandwiches)



This is a 3 hour class

 Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

7 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4778

Sat, Aug 4 2018 @ 7:00 PM
COUPLES NIGHT: Argentine Steakhouse
 

Be transported to Argentina for the evening as you work your way through this cuisine influenced by Italy, Spain and some of the greatest beef in the world.

Gaucho Style Steak
Chimichurri
Ricotta Gnocchi with Braised Chard
Mate

THIS IS A 3 HOUR CLASS

*Price is per couple*

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.


Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

5 openings available

$250.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4604

Sun, Aug 5 2018 @ 10:00 AM
INTRO TO FRENCH MACARONS: The Italian Method
 

Whisk yourself into a Paris patisserie as you learn to whip, fold and pipe your way to Macaron perfection. We will begin the class with a demonstration and then break out to make two different flavors of shells using the Italian method. Once your batter is ready, you'll learn how pipe like a pro. We will let the macarons rest before baking and jump right into our fillings! Our macarons will be sandwiched with three different fillings, from an infused milk chocolate ganache to a creamy classic sea salt caramel.

Vanilla Bean Macarons

Chocolate Macarons

3 Kinds of Ganache Filling

THIS IS A 3 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. Classes are BYOB.

5 openings available

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4691

Sun, Aug 5 2018 @ 2:00 PM
RUSTIC FRENCH DESSERTS
 

Take a moment to be transported back to Provence as we use locally source ingredients to create these time-honored desserts.

Apple Tarte Tatin
Chocolate Mousse with Candied Almonds
Profiteroles with Caramel Ice Cream and Silky Ganache

THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

14 openings available

$85.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4712

Mon, Aug 6 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
 

Do you dream of owning a restaurant or food truck someday? Join us for five intense days of working the line! You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4712

Tue, Aug 7 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
 

Do you dream of owning a restaurant or food truck someday? Join us for five intense days of working the line! You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4712

Wed, Aug 8 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
 

Do you dream of owning a restaurant or food truck someday? Join us for five intense days of working the line! You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4553

Wed, Aug 8 2018 @ 6:30 PM
SUSHI 101
 

Join Chef May for a delicious introduction to Sushi! You'll learn to make and season rice, pick and cut fish like a pro, master tempura and shape the perfect rolls.

Asparagus and Spring Onion Roll
Avocado and Cucumber Roll with Pea Sprouts
Shrimp Tempura Roll
Salmon Nigiri

THIS IS A 3 HOUR CLASS 

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

12 openings available

$95.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4712

Thu, Aug 9 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
 

Do you dream of owning a restaurant or food truck someday? Join us for five intense days of working the line! You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4813

Thu, Aug 9 2018 @ 3:00 PM
PRIVATE PARTY
 

Book us for your next special event:  team building; holiday parties or birthdays.  Our 3-hour classes are perfect for your gathering of 5-30 people, and include a private chef-instructor and all the food as you select from one of our menus, or customize your own.  All private events are BYOB (no corkage fee).  For more information, email Claire@TheGourmandiseSchool.com for availability, details and options, or call the school at (310) 656 - 8800.

$0.00

Guest Chef

Santa Monica Place

Class/Date Description Openings / Price / Location
4712

Fri, Aug 10 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Mastering World Cuisines
 

Do you dream of owning a restaurant or food truck someday? Join us for five intense days of working the line! You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Waiting List

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4702

Fri, Aug 10 2018 @ 10:00 AM
THE CHOCOLATE CLASS: How to Melt, Temper, Dip and Mold Chocolate
 

It's time to get your Willy Wonka on! Chocolatier and renowed chocolate expert Ruth Kenninson will take you through a chocolate tasting, then have you tempering using the Tabling, Seeding and Direct methods. You will be dipping, pouring and spreading the tempered chocolate into a variety of custom confections. Each student will leave with an impressive array of handmade chocolates.

Elegant Mendiants (Piped and Embellished Chocolate Discs)
Fruit & Nut Chocolate Bark
Crispy Rice Rochers
Chocolate Dipped Seasonal Fruits

THIS IS A 4 HOUR CLASS 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

11 openings available

$125.00

Chocolatier Ruth Kennison

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4627

Fri, Aug 10 2018 @ 2:00 PM
INTRO TO CHEESEMAKING: from Creme Fraiche to Chevre and Burrata
 

Discover how simple and delicious it is to make cheeses at home. 

We will discuss the properties of dairy, cultures, rennet, and kefir as we make our own starter to create a variety of simple cheeses. Whey cool!

Please remember to bring containers with you to class (mason jars and small to medium containers are perfect).


Cultured Butter

Buttermilk

Fresh Chevre

Flavored Butter

Crème Fraiche

Yogurt

Ricotta

Burrata

THIS CLASS IS A 3.5 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

3 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4617

Fri, Aug 10 2018 @ 6:30 PM
FRESH PASTA WORKSHOP
 
Mangia! Spend three hours learning how to mix, knead, roll out and cut handmade pastas and pair them with seasonal sauces. We'll show you how to do it all by hand or with your choice of hand cranked or KitchenAid attachments.

Handmade Fettucine with Seasonal Sauce

Tortellini with Housemade Ricotta

Arugula Salad with Pistachio Pesto Dressing

Butterscotch Budino

 

THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

12 openings available

$95.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4703

Sat, Aug 11 2018 @ 9:30 AM
CHOCOLATE WORKSHOP: Make Craft Chocolates from Bean to Bar
 

Learn how the bean to bar process works (and make a batch of your own chocolate, from cacao beans to bar) and create perfect craft chocolate and candy bars. A complete education in the science and history of chocolate making will be covered, as well as how to create a craft chocolate operation. You will roast, winnow, grind, conch and learn how to create a small chocolate-making enterprise from home.


Day 1: Roast, Winnow and Grind Cocoa Beans


Day 2: Temper Custom Bars, Create Inclusion Bars and Candy Bars


THIS IS A 4 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

9 openings available

$375.00

Chocolatier Ruth Kennison

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4697

Sat, Aug 11 2018 @ 2:00 PM
SUMMER BBQ PICNIC
 

This is sure to be the most perfect way to prepare a picnic basket. Join Chef John for his favorite takes on Southern Cuisine that pack well and can be made ahead!

Slathered Summer BBQ Ribs
Homemade BBQ Sauce
Carolina Cole Slaw
Pork Belly and Potato Salad
Buttermilk Pies

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

9 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4779

Sat, Aug 11 2018 @ 7:00 PM
COUPLES NIGHT: Chinese Takeout
 

Can you just imagine what it would be like not to have to wait an hour for Chinese food to get to your door? Forget the sweaty boxes and learn to make these takeout favorites from home from Chef May. You will learn where to shop, what you can prep ahead while you pick up knife skills and great chicken cooking techniques.

Wonton Soup
Yangzhou Fried Rice

Orange Peel Chicken
Bok Choy with Black Bean Sauce

THIS CLASS IS A 3 HOUR CLASS

**PRICE IS PER COUPLE**

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB.

7 openings available

$190.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4686

Sun, Aug 12 2018 @ 8:30 AM
RUSTIC BREADS: Sourdough Boules, Loaves and Preserves
 

Gather 'round as we knead, stretch, fold and proof our way to great, round hand crafted loaves.  Bring containers or paper bags with you to transport your breads home (beret and bicycle optional).  You'll also learn to make your own sourdough starter.

Learn the Science Behind:
Wild Yeast
Fermentation
Hydration and Extraction

Make:
Wild Yeast Culture
Sourdough Starter
Sprouted Wheat

Bake:
Classic Whole Grain Sourdough Bread
Sprouted Wheat Boule
Hazelnut Fig Loaf

THIS IS A 6 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation

This is a vegetarian class.

Ages 16 and up. Classes are BYOB.

9 openings available

$225.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4703

Sun, Aug 12 2018 @ 9:30 AM
CHOCOLATE WORKSHOP: Make Craft Chocolates from Bean to Bar
 

Learn how the bean to bar process works (and make a batch of your own chocolate, from cacao beans to bar) and create perfect craft chocolate and candy bars. A complete education in the science and history of chocolate making will be covered, as well as how to create a craft chocolate operation. You will roast, winnow, grind, conch and learn how to create a small chocolate-making enterprise from home.


Day 1: Roast, Winnow and Grind Cocoa Beans


Day 2: Temper Custom Bars, Create Inclusion Bars and Candy Bars


THIS IS A 4 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

9 openings available

$375.00

Chocolatier Ruth Kennison

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4819

Sun, Aug 12 2018 @ 4:00 PM
THE BUSINESS OF FOOD
 

This seminar will focus on all the steps needed in order to open a small food business. You will learn the ins and outs of getting permits, working in a commercial kitchen space, incorporating, trademarking and more.  We will give you the tools you'll need to get started and be there to answer questions along the way.

Please bring all your questions and ideas- we will also cover converting recipes into formulas, what to expect in a commercial kitchen space and how to start selling both wholesale and retail. Other topics will include (but are not limited to, so bring your questions).

Learn more about our alumns and clients on our Business of Food web page here.


Cottage Food Industry Act:  The new rules, and what it means for you
Commercial kitchen design
Equipment
Cost of maintenance
Start-up costs
Renting commercial kitchens
Farmer's markets and festivals
Turning recipes into formulas
How to figure out food costs
Finding wholesalers to purchase your ingredients
Packaging and shipping
UPC codes and nutritional labels

This is a 3 hour class

 Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up.

12 openings available

$200.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4748

Mon, Aug 13 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for five intense days of working the line! You'll pick up knife skills, plating, how to fry, cook a perfect burger and make every component from scratch.

Day 1: KNIFE SKILLS - The Taco Truck Menu

Hone your knife skills while making a menu fit for a taco truck. You'll make a Tomato Mango Salsa, Salsa Verde, Handmade Tortillas, Puff Beef Tacos and Pepitas Polverones.

Day 2:  EGG COOKERY - The Ultimate Brunch

Break out the griddle- you're making brunch! Learn to fry, poach and scramble your way to diner favorites. You'll make homemade English Muffins, Egg Benedicts with Roasted Asparagus, Hollandaise Sauce, Sour Cream Berry Muffins.

DAY 3:  PIZZAS & DOUGHS

Mangia! Time to toss pizza and make your own cheeses. You'll make a New York style White Pizza, Margherita Pizza, Italian Chopped Salad, Calzones.

DAY 4:  PASTAS & SAUCES

Knead, roll and shape your own fresh pasta dough and master three sauces. You'll make pappardelle with tomato, olives and caper sauce, ravioli with basil cream sauce and a seasonal pesto.

DAY 5: THE ARTISANAL BURGER

Learn how to grind your own meats, make your buns from scratch (and condiments, too!). Quick pickling will be covered as well.

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
3 openings available

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4748

Tue, Aug 14 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for five intense days of working the line! You'll pick up knife skills, plating, how to fry, cook a perfect burger and make every component from scratch.

Day 1: KNIFE SKILLS - The Taco Truck Menu

Hone your knife skills while making a menu fit for a taco truck. You'll make a Tomato Mango Salsa, Salsa Verde, Handmade Tortillas, Puff Beef Tacos and Pepitas Polverones.

Day 2:  EGG COOKERY - The Ultimate Brunch

Break out the griddle- you're making brunch! Learn to fry, poach and scramble your way to diner favorites. You'll make homemade English Muffins, Egg Benedicts with Roasted Asparagus, Hollandaise Sauce, Sour Cream Berry Muffins.

DAY 3:  PIZZAS & DOUGHS

Mangia! Time to toss pizza and make your own cheeses. You'll make a New York style White Pizza, Margherita Pizza, Italian Chopped Salad, Calzones.

DAY 4:  PASTAS & SAUCES

Knead, roll and shape your own fresh pasta dough and master three sauces. You'll make pappardelle with tomato, olives and caper sauce, ravioli with basil cream sauce and a seasonal pesto.

DAY 5: THE ARTISANAL BURGER

Learn how to grind your own meats, make your buns from scratch (and condiments, too!). Quick pickling will be covered as well.

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
3 openings available

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4748

Wed, Aug 15 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for five intense days of working the line! You'll pick up knife skills, plating, how to fry, cook a perfect burger and make every component from scratch.

Day 1: KNIFE SKILLS - The Taco Truck Menu

Hone your knife skills while making a menu fit for a taco truck. You'll make a Tomato Mango Salsa, Salsa Verde, Handmade Tortillas, Puff Beef Tacos and Pepitas Polverones.

Day 2:  EGG COOKERY - The Ultimate Brunch

Break out the griddle- you're making brunch! Learn to fry, poach and scramble your way to diner favorites. You'll make homemade English Muffins, Egg Benedicts with Roasted Asparagus, Hollandaise Sauce, Sour Cream Berry Muffins.

DAY 3:  PIZZAS & DOUGHS

Mangia! Time to toss pizza and make your own cheeses. You'll make a New York style White Pizza, Margherita Pizza, Italian Chopped Salad, Calzones.

DAY 4:  PASTAS & SAUCES

Knead, roll and shape your own fresh pasta dough and master three sauces. You'll make pappardelle with tomato, olives and caper sauce, ravioli with basil cream sauce and a seasonal pesto.

DAY 5: THE ARTISANAL BURGER

Learn how to grind your own meats, make your buns from scratch (and condiments, too!). Quick pickling will be covered as well.

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
3 openings available

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4554

Wed, Aug 15 2018 @ 6:30 PM
SOUTHERN FRIED CHICKEN DINNER
 

Grab your honey or BFF and learn to make the BEST fried chicken this side of the South.

Fried Chicken with Hot Pepper Vinegar Sauce
Glazed Sweet Potatoes
Southern Style Cornbread with Honey Butter
Long Cooked Mixed Greens with Bacon
Classic Banana Pudding

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

9 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4748

Thu, Aug 16 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for five intense days of working the line! You'll pick up knife skills, plating, how to fry, cook a perfect burger and make every component from scratch.

Day 1: KNIFE SKILLS - The Taco Truck Menu

Hone your knife skills while making a menu fit for a taco truck. You'll make a Tomato Mango Salsa, Salsa Verde, Handmade Tortillas, Puff Beef Tacos and Pepitas Polverones.

Day 2:  EGG COOKERY - The Ultimate Brunch

Break out the griddle- you're making brunch! Learn to fry, poach and scramble your way to diner favorites. You'll make homemade English Muffins, Egg Benedicts with Roasted Asparagus, Hollandaise Sauce, Sour Cream Berry Muffins.

DAY 3:  PIZZAS & DOUGHS

Mangia! Time to toss pizza and make your own cheeses. You'll make a New York style White Pizza, Margherita Pizza, Italian Chopped Salad, Calzones.

DAY 4:  PASTAS & SAUCES

Knead, roll and shape your own fresh pasta dough and master three sauces. You'll make pappardelle with tomato, olives and caper sauce, ravioli with basil cream sauce and a seasonal pesto.

DAY 5: THE ARTISANAL BURGER

Learn how to grind your own meats, make your buns from scratch (and condiments, too!). Quick pickling will be covered as well.

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
3 openings available

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4633

Thu, Aug 16 2018 @ 6:30 PM
A NIGHT IN MARRAKESH: Classic Moroccan Cuisine
 

Uncover how to make a classic Tagine and traditional Couscous with Chef May. Leave room for the orange and almond cake!

Citrus, Mint and Olive Salad
Chicken Tagine with Preserved Lemons

Classic 7-Vegetable Couscous and Harissa
Orange & Almond Cake

THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

16 openings available

$95.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4800

Thu, Aug 16 2018 @ 7:00 PM
THE SANTA MONICA CHOCOLATE SOCIETY: Chocolates of Latin American
 

The Santa Monica Chocolate Society gathers every month to celebrate and savor the finest, rarest and tastiest chocolate on Earth. Once a month, Gourmandise chocolate expert Ruth Kennison opens her wondrous cabinet of carefully curated bean-to-bar chocolates from around the world for thoughtful tastings and discussions. Each class features a different themes; from chocolate tastings to guest chocolate makers, confectioners or cacao bean farmers to flavor hunters. No bonbon will be left behind. You can expect to taste a minimum of 5 exquisite chocolates.


THEME:

 Join Ruth Kennison for a lively discussion and tasting of craft chocolates from Central and South America.

Ruth Kennison of The Chocolate Project



* Please refrain from wearing colognes, perfume or scented lotions before class *

THIS IS A 2 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up

 

15 openings available

$45.00

Chocolatier Ruth Kennison

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4748

Fri, Aug 17 2018 @ 9:00 AM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for five intense days of working the line! You'll pick up knife skills, plating, how to fry, cook a perfect burger and make every component from scratch.

Day 1: KNIFE SKILLS - The Taco Truck Menu

Hone your knife skills while making a menu fit for a taco truck. You'll make a Tomato Mango Salsa, Salsa Verde, Handmade Tortillas, Puff Beef Tacos and Pepitas Polverones.

Day 2:  EGG COOKERY - The Ultimate Brunch

Break out the griddle- you're making brunch! Learn to fry, poach and scramble your way to diner favorites. You'll make homemade English Muffins, Egg Benedicts with Roasted Asparagus, Hollandaise Sauce, Sour Cream Berry Muffins.

DAY 3:  PIZZAS & DOUGHS

Mangia! Time to toss pizza and make your own cheeses. You'll make a New York style White Pizza, Margherita Pizza, Italian Chopped Salad, Calzones.

DAY 4:  PASTAS & SAUCES

Knead, roll and shape your own fresh pasta dough and master three sauces. You'll make pappardelle with tomato, olives and caper sauce, ravioli with basil cream sauce and a seasonal pesto.

DAY 5: THE ARTISANAL BURGER

Learn how to grind your own meats, make your buns from scratch (and condiments, too!). Quick pickling will be covered as well.

THIS IS A 3 HOUR CLASS
12-16 years old

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
3 openings available

$450.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4638

Fri, Aug 17 2018 @ 10:00 AM
HOW TO BAKE & DECORATE A BIRTHDAY CAKE
 

Learn to master the art of making a simple, beautiful birthday or special occasion cake. We will greet you with a pre-baked cake (let us know if you prefer chocolate or vanilla) and whisk you in to learn how to perfect cakes from scratch. The batter we make in class will be turned into cupcakes- ready for you to practice your piping with. Once our cupcakes are baked, we'll turn our attention to the cakes and learn to split them into perfectly even layers. You will then make frosting, crumb coat your cake and learn the basics of piping while the cakes chill in the fridge. Once the cakes are set and cupcakes are beautifully decorated, we'll return to the cakes and learn to create all-over patterns, from ombre effects to large rosettes and contiguous ruffles. Sprinkles are optional!

Classic Yellow Cake

Devil's Food Cake

Swiss Buttercream

THIS IS A 4 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

6 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4615

Fri, Aug 17 2018 @ 6:30 PM
COUPLES NIGHT: Thai Street Food
 

Forget the food truck! Join Chef May for an exciting take on Thai cooking. Come and experience a culinary adventure while learning great techniques and simple recipes to add to your dinner rotation.

Grilled Pork Skewers with Chili Lime Sauce
Vegetable Pad Thai
Long Beans with Prik King Curry
Coconut Sticky Rice with Seasonal Fruit

THIS IS A 3 HOUR CLASS

**Priced per couple**

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

1 opening available

$190.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4658

Sat, Aug 18 2018 @ 10:00 AM
LATE SUMMER PIE WORKSHOP
 
Fall into the season with pies that are pretty as they are easy to make.  You'll master an all-butter crust, rolling, crimping, lattice work and two fruit fillings as well as blind baking crusts.

All-butter Pie Crust

Double-Crust Peach Pie

Seasonal Hand Pies

 THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

9 openings available

$95.00

Pastry Chef Rose Lawrence

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4619

Sat, Aug 18 2018 @ 6:30 PM
SPECIALTY PIZZA WORKSHOP
 

It's time to rig your oven, get two great sauces under your belt and master fantastic toppings (including homemade cheese). You'll leave knowing how to toss pizza dough in the air. 

Classic Thin-Crust Pizza Dough and Garlic Knots
Pizza Bianca
Shallot Confit and Mixed Mushroom Pizza

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.
Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

9 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4772

Sun, Aug 19 2018 @ 9:30 AM
DONUTS, DOUGHNUTS AND FRITTERS
 

Behold the wonder of pillowy, glazed and powdered donuts!  Join us for four hours of sinful indulgence as we mix, fry, fill and dunk donuts of all kinds. You'll walk in and make our classic Yeasted Brioche Doughnut Dough, and while it rises, we'll turn our attention to our famous Apple Fritters. You'll fry up the fritters and dunk them in a Apple Cider Glaze, then work on our custom fillings for the doughnuts (Boston Cream, anyone)? After a quick break, you'll roll out and cut out your yeasted doughnuts, cut out donut holes and work the remaining dough into twists. We'll let these doughnuts rise one last time as we heat the oil back up and mix together our chocolate, strawberry and maple glazes, ready for dipping and filling! YES!

Yeast-risen Doughnuts
Apple Fritters
Boston Cream Doughnuts
Vanilla Pastry Cream
Classic Glaze
Chocolate Glazed Doughnuts
Maple glazed doughnuts
 

THIS IS A 3.5 HOUR CLASS 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

15 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4555

Wed, Aug 22 2018 @ 6:30 PM
DINNER IN VIETNAM
 

Join Chef Saengthong for an in-depth exploration of Vietnamese cuisine! You'll learn how to make the perfect Pho broth, steamed rice cakes and traditional Vietnamese coffee.

Banh Cuon (steamed rice cakes with mushrooms and pork)
Pho
Spring Rolls
Ca Phe Sua (Vietnamese Coffee)

THIS IS A 3 HOUR CLASS 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

11 openings available

$95.00

Chef Saengthong Douangdara

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4687

Fri, Aug 24 2018 @ 9:00 AM
RUSTIC BREADS: Sourdough Boules, Loaves and Preserves
 

Gather 'round as we knead, stretch, fold and proof our way to great, round hand crafted loaves.  Bring containers or paper bags with you to transport your breads home (beret and bicycle optional).  You'll also learn to make your own sourdough starter.

Learn the Science Behind:
Wild Yeast
Fermentation
Hydration and Extraction

Make:
Wild Yeast Culture
Sourdough Starter
Sprouted Wheat

Bake:
Classic Whole Grain Sourdough Bread
Sprouted Wheat Boule
Hazelnut Fig Loaf

THIS IS A 6 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation

This is a vegetarian class.

Ages 16 and up. Classes are BYOB.

9 openings available

$225.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4652

Fri, Aug 24 2018 @ 6:30 PM
COUPLES NIGHT: CLASSIC HAWAIIAN DINNER
 

Join Chef Saengthong for a culinary trip to the tropics! We'll start the class with a lilikoi lemonade and work our way through a traditional Hawaiian menu.

Passionfruit Lemonade
Fern Salad (Warabi or Bracken Fiddleheads)
Mashed Okinawan Sweet Potatoes
Ahi Poke
Lau Lau

THIS IS A 3 HOUR CLASS 

** PRICE IS PER COUPLE **

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

7 openings available

$190.00

Chef Saengthong Douangdara

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4631

Sat, Aug 25 2018 @ 6:30 PM
A NIGHT IN HAVANA
 

Join Chef John Pitblado as you travel together through a Cuban culinary experience. You'll learn great braising techniques and how to make the perfect plantains.

Braised Pork Shoulder with Crispy Skin and Mojo Sauce
Chayote Salad
Black Beans and Sofrito and Capers
White Rice
Platanos Maduros
Cuban Flan

THIS IS A 3 HOUR CLASS  

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

14 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4780

Thu, Aug 30 2018 @ 7:00 PM
COUPLES NIGHT: THE BISTRO
 
Want your sweetie to cook with you? Join us for a hands-on French Bistro experience. 


Steak au Poivre
Classic Cold-oil French Fries
Salad Nicoise
Tarte Tatin

THIS CLASS IS A 3 HOUR CLASS

**PRICE IS PER COUPLE**

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 21 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

5 openings available

$250.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4549

Fri, Aug 31 2018 @ 7:00 PM
KOREAN BBQ
 

Book this class with your favorite Korean BBQ fans! Chef May will share her favorite recipes and at-home grilling techniques.

Beef Galbi
Dak Galbi (Chicken with Gochujan Cabbage & Sweet Potatoes)

Pa Jeon (Vegetable Pancakes)
Marinated Cucumbers with Sesame Garlic & Korean Chili

THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

14 openings available

$95.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4756

Sat, Sep 1 2018 @ 6:30 PM
COUPLES NIGHT: Handmade Pastas
 
Mangia! Spend three hours learning how to mix, knead, roll out and cut handmade pastas and pair them with seasonal sauces. We'll show you how to do it all by hand or with your choice of hand cranked or KitchenAid attachments.

Handmade Fettucine with Seasonal Sauce

Tortellini with Housemade Ricotta

Arugula Salad with Pistachio Pesto Dressing

Butterscotch Budino

 

THIS CLASS IS A 3 HOUR CLASS

* PRICE IS PER COUPLE *

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 21 and up. 

2 openings available

$190.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4753

Thu, Sep 6 2018 @ 6:30 PM
MEZE: Mediterranean Small Plates
 
Let us whisk you away to the Mediterranean as you prepare a meal inspired by the small plates dotting the sea.

Rice Pilaf

Homemade Pita Bread

Classic Hummous

Moroccan Mint Tea

Warm Spiced Olives * Sumac-Roasted Chickpeas

Lebanese Tabbouleh

Baba Ganouj

Kefte (Lamb Meatballs) with Spiced Labneh


THIS CLASS IS A 3 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

This is a vegetarian class.

Ages 16 and up. 

13 openings available

$95.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4801

Thu, Sep 6 2018 @ 7:00 PM
THE SANTA MONICA CHOCOLATE SOCIETY: Cacao and Chocolate Tasting
 

The Santa Monica Chocolate Society gathers every month to celebrate and savor the finest, rarest and tastiest chocolate on Earth. Once a month, Gourmandise chocolate expert Ruth Kennison opens her wondrous cabinet of carefully curated bean-to-bar chocolates from around the world for thoughtful tastings and discussions. Each class features a different themes; from chocolate tastings to guest chocolate makers, confectioners or cacao bean farmers to flavor hunters. No bonbon will be left behind. You can expect to taste a minimum of 5 exquisite chocolates.


THEME:

 Join Ruth Kennison for a unparalled experience! You will taste a variety of cocoa nibs and corresponding single origin bars from around the world.

Ruth Kennison of The Chocolate Project



* Please refrain from wearing colognes, perfume or scented lotions before class *

THIS IS A 2 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up

 

15 openings available

$45.00

Chocolatier Ruth Kennison

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4773

Fri, Sep 7 2018 @ 10:00 AM
DONUTS, DOUGHNUTS AND FRITTERS
 

Behold the wonder of pillowy, glazed and powdered donuts!  Join us for four hours of sinful indulgence as we mix, fry, fill and dunk donuts of all kinds. You'll walk in and make our classic Yeasted Brioche Doughnut Dough, and while it rises, we'll turn our attention to our famous Apple Fritters. You'll fry up the fritters and dunk them in a Apple Cider Glaze, then work on our custom fillings for the doughnuts (Boston Cream, anyone)? After a quick break, you'll roll out and cut out your yeasted doughnuts, cut out donut holes and work the remaining dough into twists. We'll let these doughnuts rise one last time as we heat the oil back up and mix together our chocolate, strawberry and maple glazes, ready for dipping and filling! YES!

Yeast-risen Doughnuts
Apple Fritters
Boston Cream Doughnuts
Vanilla Pastry Cream
Classic Glaze
Chocolate Glazed Doughnuts
Maple glazed doughnuts
 

THIS IS A 3.5 HOUR CLASS 

Our classes are held in commercial kitchens, and we provide everything you need.  Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, we provide water, coffee and tea.  We also ask that you "BYOC" (bring-your-own-container) if possible to take home any leftovers.  Please arrive on time in comfortable attire and closed-toed shoes. 

Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. 

Ages 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

14 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4750

Sat, Sep 8 2018 @ 2:30 PM
SCANDINAVIAN PASTRIES
 

Join Chef John Pitblado for a morning of pastries from his mother's land! Class will begin with making a variety of cookie doughs. Some of these will chill while you make a lovely assortment of fillings. Once ready to roll out, cut our or fill, you'll assemble your collection of cookies worthy of a cup of coffee.

Oat Crisp Sandwich Cookies
Pepparkaker (Pepper Cookies)
Fikonrutor (Fig Squares)
Syltgrottor (Jam Thumbprint Cookies)

This is a 3 hour class

 Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

Ages 16 and up. Classes are BYOB.

10 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4770

Sat, Sep 8 2018 @ 7:00 PM
CHINESE DUMPLINGS
 

Come and learn the secrets of perfect dumplings with Chef May Hennemann. Chef May will teach you how to steam, fry and fill a wide array of her favorite dumplings and desserts from her wide background and travels.

Steamed Pork Buns
Pork and Shrimp Shu Mai
Chicken and Chive Potstickers
Steamed Buns with Red Bean Paste

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and closed-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

12 openings available

$95.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4678

Sun, Sep 9 2018 @ 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
 

Professional Pastry Program Level 1

This 10-week series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking andpastry. These four-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 10 students. 

Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen.  As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars.  We encourage you to bring a food-safe container to class to bring home your delicious work.  Certificates of completion will be awarded at the end of the series.

 THIS CLASS MEETS EVERY SUNDAY

For 10 WEEKS FROM 9AM-1PM

Day 1: Introduction to Basic Techniques

Start the series off by learning about the chemistry of baking.  We will explore how flour, sugar, eggs and other ingredients work in your recipes.  The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed.  Students will receive textbooks and chef coats.

Day 2: Muffins, Quickbreads and Poundcakes

We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert. 

Blueberry Muffins, Carrot Cake Quickbread with Cream Cheese Glaze, Vanilla Bean PoundcakeFlaky Buttermilk Biscuits

Day 3: Cookies, Brownies and Bars

Make the perfect batch of cookies for consistently even baking and great results every time. 

The Gourmandise Chocolate Chunk Cookie; Chewy Brownies; English Toffee; Meyer Lemon Bars

Day 4: Egg-based Desserts

Learn to bake velvety smooth egg based desserts that range from creme brulee to classic chocolate puddings.

Creme Brulee, Milk Chocolate Pudding, Butterscotch Pot de Creme, Cannele

Day 5:Pâte à Choux

Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Cream Puffs with Vanilla Pastry Cream; Chocolate Dipped Eclairs with Vanilla Pastry Cream; Parmesan Thyme Gourgeres

Day 6: Seasonal Fruit and Vegetable Desserts

You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts.

Seasonal Buckles, Cobblers, Upside Down Cake and Apric0t Zucchini Bread

Day 7: Cheesecakes

Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Homemade Graham; Ricotta Cheesecakes; Classic Cream Cheese Cheesecake; various toppings


Day 8:Tarts

Love a cookie crunch filling with a custard or fruit filling? We'll learn the proper way to press crust into a pan and master baking crusts blind and with filling.

Pate Sucre; Lemon Shortcrust: Seasonal Fillings

Day 9: Pies

We'll tackle making the perfect pie dough and then crimp, fold and lattice our dough into beautiful pies

All Butter Pie Dough: Seasonal Fillings


Day 10: Cake Baking:

Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class.

Classic Yellow Cake, Devil’s Food, Italian Buttercream, Basic Cake Decorating, Chocolate Glaze


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

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall.  This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

 

Please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

9 openings available

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4591

Mon, Sep 10 2018 @ 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
 

This 10-week series is designed for the beginner or intermediate culinary student or baking enthusiast looking to improve on the basics of baking and pastry. These four-hour classes are taught in a professional environment. You will work independently and hands-on in a class with no more than 10 students.
 
Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen. As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars. We encourage you to bring a food-safe container to class to bring home your delicious work. Certificates of completion will be awarded at the end of the series.

 

CLASS MEETS FROM 9am-1PM

EVERY MONDAY FOR 10 WEEKS
 

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

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

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

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

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

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

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

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

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

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


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

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

Please arrive on time in comfortable attire and cl