calendar image
 
February 2018
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
#4399 at 10:00 AM
PRIVATE PARTY

#4198 at 7:00 PM
THE SANTA MONICA CHOCOLATE SOCIETY: For the Love of Chocolate: How and Why We Love Cacao
6 openings available
2
#4314 at 10:00 AM
RUSTIC FRENCH DESSERTS
12 openings available

#4294 at 6:30 PM
CLASSIC HAWAIIAN DINNER
5 openings available
3
#4356 at 9:30 AM
OLD SCHOOL FAVORITES: Twinkies, Ho Hos & Oreos
7 openings available

#4221 at 2:00 PM
PRIVATE PARTY

#4243 at 6:30 PM
COUPLES NIGHT: HANDMADE PASTA
Waiting List
4
#4171 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
Waiting List

#4530 at 11:00 AM
CAKE & GUMPASTE DECORATING: Mastering Naked Cakes & Gumpaste Figurines
9 openings available

#4209 at 2:00 PM
BRIOCHE, BABKA & CHALLAH!
Waiting List

#4229 at 5:30 PM
GOURMANDISE TECHNIQUE:Knife Skills
2 openings available
5
#4192 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
4 openings available

#4290 at 6:00 PM
PRIVATE PARTY
6
#4169 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
Waiting List
7
#4282 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
Waiting List
8
#4375 at 6:00 PM
PRIVATE PARTY
9
#4244 at 6:30 PM
COUPLES NIGHT: SPECIALTY PIZZA WORKSHOP
Waiting List
10
#4275 at 10:00 AM
PRIVATE PARTY

#4288 at 4:00 PM
PRIVATE PARTY
11
#4171 at 9:00 AM
Pro Pastry 2 Series: Up Your Baking Game
Waiting List

#4289 at 4:00 PM
PRIVATE PARTY
12
#4334 at 9:30 AM
PRIVATE PARTY

#4384 at 6:00 PM
MAKE & TAKE VALENTINE'S CONFECTIONS & GIFTS
11 openings available
13
#4337 at 9:30 AM
PRIVATE PARTY

#4169 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
Waiting List
14
#4336 at 9:30 AM
PRIVATE PARTY
15
#4316 at 9:30 AM
PRIVATE PARTY
16
#4307 at 10:00 AM
HOW TO BAKE & DECORATE A BIRTHDAY CAKE
6 openings available

#4322 at 2:30 PM
INTRO TO CHEESEMAKING: from Creme Fraiche to Chevre and Burrata
7 openings available
17
#4306 at 9:30 AM
KIDS COOKING: The Taco Truck
Waiting List

#4238 at 2:00 PM
SOUTHERN FRIED CHICKEN DINNER
Waiting List

#4245 at 6:30 PM
COUPLES NIGHT: Argentine Steakhouse
Waiting List
18
#4171 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
Waiting List

#4230 at 2:00 PM
GOURMANDISE TECHNIQUE: Chicken
6 openings available

#4378 at 5:30 PM
CHOCOLATE WORKSHOP: Make Craft Chocolates from Bean to Bar
6 openings available
19
#4192 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
4 openings available

#4378 at 5:30 PM
CHOCOLATE WORKSHOP: Make Craft Chocolates from Bean to Bar
6 openings available
20
#4169 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
Waiting List
21
#4282 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
Waiting List
22
#4397 at 10:00 AM
PRIVATE PARTY
23
#4204 at 10:00 AM
DONUTS, DOUGHNUTS AND FRITTERS
12 openings available

#4320 at 2:00 PM
POT PIES
14 openings available

#4246 at 6:30 PM
COUPLES NIGHT: Thai Street Food
Waiting List
24
#4385 at 11:00 AM
PRIVATE PARTY

#4383 at 2:30 PM
PRIVATE PARTY

#4295 at 6:30 PM
LAO CUISINE 101
9 openings available
25
#4171 at 9:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
Waiting List

#4531 at 11:00 AM
CAKE & GUMPASTE DECORATING: Mastering Naked Cakes & Animal Figurines
9 openings available

#4232 at 2:00 PM
GOURMANDISE TECHNIQUE: Classic Sauces
8 openings available
26
#4192 at 9:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
4 openings available
27
#4365 at 10:00 AM
VEGETARIAN COOKING SERIES: 4 Weeks of World Cuisine
4 openings available

#4169 at 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
Waiting List
28
#4282 at 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
Waiting List
Class/Date Description Openings / Price / Location
4399

Thu, Feb 1 2018 @ 10:00 AM
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
4198

Thu, Feb 1 2018 @ 7:00 PM
THE SANTA MONICA CHOCOLATE SOCIETY: For the Love of Chocolate: How and Why We Love Cacao
 

The Santa Monica Chocolate Society gathers every month to celebrate and savor the finest, rarest and tastiest chocolate on Earth. Once a month on Thursday evenings, 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 includes craft chocolate tastings, guest chocolate makers, confectioners, cacao bean farmers and flavor hunters. No bonbon will be left behind.

THEME:

For The Love of Chocolate: Why and How we Love Chocolate

Ruth Kennison of The Chocolate Project


Chocolate an aphrodisiac? Preposterous! Or is it? This week, chocolate lover Ruth Kennison dips into the delectable history of how cacao came to be one of most beloved and sensual foods. In the spirit of amour, we’ll taste the most voluptuous bars that Ruth picked up at the Northwest Chocolate Festival. These extravagant “inclusion” bars come with nuts, spices and other goodies enshrouded in dark, milk and white chocolate. She’ll also share a very special Valentine’s bonbon. Bring champagne and we'll make it a party.

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

 

6 openings available

$45.00

Chocolatier Ruth Kennison

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4314

Fri, Feb 2 2018 @ 10:00 AM
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.

12 openings available

$85.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4294

Fri, Feb 2 2018 @ 6:30 PM
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 

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!).

5 openings available

$95.00

Chef Saengthong Douangdara

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4356

Sat, Feb 3 2018 @ 9:30 AM
OLD SCHOOL FAVORITES: Twinkies, Ho Hos & Oreos
 

Ever wondered how to make those childhood favorites?  We will make homemade versions of these old-school snacks in a delicious three-hour class.  The best part?  You’ll take home these sweet treats and not have to worry about all those preservatives! 

Hostess Cupcakes with Chocolate Glaze and Icing Swirl
Homemade Oreos with Vanilla Bean and Chocolate Fillings
Twinkies with Classic Marshmallow Fluff Filling

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. 

7 openings available

$85.00

Pastry Chef Rose Lawrence

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4221

Sat, Feb 3 2018 @ 2:00 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
4243

Sat, Feb 3 2018 @ 6:30 PM
COUPLES NIGHT: HANDMADE PASTA
 
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.

Farfalle with Fennel and Pea Sauce

Tortellini with Housemade Ricotta

Fettucine with Pistachio and Artichokes

 

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. 

Waiting List

$190.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4171

Sun, Feb 4 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 and includes a chef coat. 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 SUNDAY 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!


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

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4530

Sun, Feb 4 2018 @ 11:00 AM
CAKE & GUMPASTE DECORATING: Mastering Naked Cakes & Gumpaste Figurines
 

Join Pastry Chef Steph Chen from ABC's "The Great American Baking Show" and Huckleberry Cafe for an afternoon of cake decorating! Each student will learn to stack and decorate a naked 6" cake (we'll bake them for you) and make two gumpaste people. Chef Steph will show you how to color, mold, shape and refine a couple of people and teach you how to create clothing and other accents.


You Will Learn:

How to cut cake layers and fill with buttercream
Coloring gumpaste

Planning topper sizes and timelines
Making Bride & Groom and Action Figure (Wonder Woman)!
Shape head, body & hair and other accents
Tips for speedy drying

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, 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. 

9 openings available

$125.00

Pastry Chef Steph Chen

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4209

Sun, Feb 4 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
Braided Brioche
Bostock (take your brioche a step further with a slather of frangipane).
Brioche a Tete

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
4229

Sun, Feb 4 2018 @ 5:30 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. 

2 openings available

$85.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4192

Mon, Feb 5 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 and includes a chef coat.  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 MONDAY

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


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

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.

4 openings available

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4290

Mon, Feb 5 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
4169

Tue, Feb 6 2018 @ 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
 

Take your cooking to the next level with this 10-week technique based series that will have you cooking intuitively in no time.  Each student will work at their own station to maximize the learning experience.  The chef instructor will provide a comprehensive lecture and demo, followed by a hands-on cooking class. 


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize their learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.


THIS CLASS MEETS EVERY TUESDAY EVENING

For 10 Weeks from 6:00pm to 9:30pm

 

Week 1: KNIFE SKILLS:  Learn the proper way to handle and care for your knives, and the essential techniques to slice, dice, julienne, chiffonade and shred.

Chicken Broth

Chicken Stock

Seasonal Vegetable Broth

 

Week 2: SOUPS AND SALADS:  Learn how to cook homemade stocks and broths and turn them into delicious soups and sauces, then master salads and homemade dressings.

Sesame Kale Salad

Heirloom Potato Salad with Fresh Herbs

Southwest Chopped Salad, Apple, Date, Endive with Stilton Cheese

Butter Lettuce Cherry Tomato Salad with Classic Green Goddess

Tortilla Soup

Carrot Ginger Soup

White Bean Soup with Crispy Sage

 

Week 3: EGGS and DAIRY:   Learn how to make fresh homemade cheese, as well as a variety of egg dishes.

Homemade Ricotta Cheese

Deviled Eggs

Spinach Mushroom Frittata

Perfect Poached Eggs

 

Week 4:  CLASSIC and CONTEMPORARY SAUCES:  Learn how to prepare essential classic french sauces, as well as some go-to condiment sauces to brighten up a simple meal.

Béchamel for Mac & Cheese

Reductions and Pan Sauces

Classic Tomato Sauce

Romesco

Salsa Verde

Hollandaise

 

Week 5:  VEGETABLES:  Learn how to properly select, store and cook vegetables.

Roasted Rainbow Carrots

Beet Salad

Roasted Butternut Squash

Arugula Goat Cheese with Sherry Vinaigrette

Braised Red Cabbage

 

Week 6: PASTA, GNOCCHI AND POLENTA Learn how to cook and sauce pasta, roll homemade gnocchi, and perfect polenta.

Spaghetti Carbonara

Penne with Pesto

Potato Gnocchi with Sage Brown Butter Sauce

Polenta with Mushrooms and Bacon

 

Week 7: GRAINS and LEGUMES:  Learn how to cook and incorporate wholes grains into your daily meals.

Autumn Vegetable Farro

Zucchini Rice Gratin

Curry Beluga Lentil Quinoa

Roasted Garlic Hummus

 

Week 8: POULTRY:  Learn the technique of breaking down and using a whole chicken and trnasform it into three meals.

Chicken Meatballs

Zaatar Crispy Chicken Breast

Buttermilk Fried Chicken Legs

 

 Week 9:  MEATS:  Learn the proper cuts of meat and cooking techniques.

Lamb Meatball Lettuce Wraps with Mint Pesto

Pickled Red Onions and Feta

Pan-seared Pork Chops with Caramelized Apples and Parsnips with Madeira Sauce

Grilled Skirt Steak with Chimichuri and Tomato Cucumber Salsa

 

Week 10: FISH and SHELLFISH:   Learn to select, store and properly cook fish and shellfish.

Smokey Grilled Fish Tacos

Braised Halibut Provencal

French Style Mussels

Roasted Salmon with Pistachio Pesto and Labneh


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

This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  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

$1400.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4282

Wed, Feb 7 2018 @ 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
 

Join Chef Carol Carol Cotner Thompson for an 8-week cooking series to introduce you to a wide array of cuisines. Each student will work independently and will learn to master Italian, French, Spanish and Meditteranean menus with recipes that are simple to execute and stunning to plate. This 8-week series will focus on planning, prepping, cooking and do-ahead tasks to make you feel masterful in your kitchen.


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize the learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

 

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

 

 THIS CLASS MEETS EVERY WEDNESDAY EVENING

For 8 Weeks from 6-930pm

 

Week 1: The Loire Valley

Chicken Fricasse

Vegetable Salad

Tarte Tatin

 

Week 2: Parisian Bistro

Greens with Warm Goat Cheese and Honey

Sole Meuniere

Pomme Dauphinoise (Potatoes)

Gateau au Chocolat

 

Week 3: Emilia-Romagna

Fresh Parpadelle

Bolognese Sauce

Shaved Vegetables and Parmesan

Panna Cotta

 

Week 4: The Lombardi Region

Risotto

Chicken Milanese with Arugula Salad

Pine Nut Torte

 

Week 5: A Taste of India

Chicken Tikka Masala

Sag Paneer

Potato Paratha

Chan Dal


 

Week 6: Mexico!

Enchiladas Verde

Chicken Tinga

Carne Asada

Tacos

Tres Leches Cake

 

Week 7: Southeast Asian

Assorted Curries

Papaya Salad

Pad Thai

Lemongrass Beef & Noodle Salad

Coconut Rice

 

Week 8: Meditteranean

Fatoush Salad

Beet Tahini

Baba Ganoush

Flat Breads with Za'atar

Chicken Slovaki

Baklava

 

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

This series take place at our state-of-the-art kitchen at the Santa Monica Place shopping center.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  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

$1200.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4375

Thu, Feb 8 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
4244

Fri, Feb 9 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

***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.

This is a vegetarian class.


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

Waiting List

$190.00

Chef Michelle Lainez

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4275

Sat, Feb 10 2018 @ 10:00 AM
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
4288

Sat, Feb 10 2018 @ 4:00 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
4171

Sun, Feb 11 2018 @ 9:00 AM
Pro Pastry 2 Series: 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 and includes a chef coat. 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 SUNDAY 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!


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

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4289

Sun, Feb 11 2018 @ 4:00 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
4334

Mon, Feb 12 2018 @ 9:30 AM
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
4384

Mon, Feb 12 2018 @ 6:00 PM
MAKE & TAKE VALENTINE'S CONFECTIONS & GIFTS
 

It's time to stir, pour, roll and package your Valentine's Day gifts! Join us for this 4-hour class with renowned Chocolatier and Confectioner Ruth Kennison. You will make, assemble and package 6 beautiful boxes of assorted handmade chocolates and candies. Bring a bottle of champagne to share!

Salted Caramel Truffles
Marshmallow Hearts
Strawberry Basil Lollipops
Whiskey-infused Chocolate Truffles

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.

11 openings available

$165.00

Chocolatier Ruth Kennison

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4337

Tue, Feb 13 2018 @ 9:30 AM
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
4169

Tue, Feb 13 2018 @ 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
 

Take your cooking to the next level with this 10-week technique based series that will have you cooking intuitively in no time.  Each student will work at their own station to maximize the learning experience.  The chef instructor will provide a comprehensive lecture and demo, followed by a hands-on cooking class. 


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize their learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

THIS CLASS MEETS EVERY TUESDAY EVENING

For 10 Weeks from 6:00pm to 9:30pm

 

Week 1: KNIFE SKILLS:  Learn the proper way to handle and care for your knives, and the essential techniques to slice, dice, julienne, chiffonade and shred.

Chicken Broth

Chicken Stock

Seasonal Vegetable Broth

 

Week 2: SOUPS AND SALADS:  Learn how to cook homemade stocks and broths and turn them into delicious soups and sauces, then master salads and homemade dressings.

Sesame Kale Salad

Heirloom Potato Salad with Fresh Herbs

Southwest Chopped Salad, Apple, Date, Endive with Stilton Cheese

Butter Lettuce Cherry Tomato Salad with Classic Green Goddess

Tortilla Soup

Carrot Ginger Soup

White Bean Soup with Crispy Sage

 

Week 3: EGGS and DAIRY:   Learn how to make fresh homemade cheese, as well as a variety of egg dishes.

Homemade Ricotta Cheese

Deviled Eggs

Spinach Mushroom Frittata

Perfect Poached Eggs

 

Week 4:  CLASSIC and CONTEMPORARY SAUCES:  Learn how to prepare essential classic french sauces, as well as some go-to condiment sauces to brighten up a simple meal.

Béchamel for Mac & Cheese

Reductions and Pan Sauces

Classic Tomato Sauce

Romesco

Salsa Verde

Hollandaise

 

Week 5:  VEGETABLES:  Learn how to properly select, store and cook vegetables.

Roasted Rainbow Carrots

Beet Salad

Roasted Butternut Squash

Arugula Goat Cheese with Sherry Vinaigrette

Braised Red Cabbage

 

Week 6: PASTA, GNOCCHI AND POLENTA Learn how to cook and sauce pasta, roll homemade gnocchi, and perfect polenta.

Spaghetti Carbonara

Penne with Pesto

Potato Gnocchi with Sage Brown Butter Sauce

Polenta with Mushrooms and Bacon

 

Week 7: GRAINS and LEGUMES:  Learn how to cook and incorporate wholes grains into your daily meals.

Autumn Vegetable Farro

Zucchini Rice Gratin

Curry Beluga Lentil Quinoa

Roasted Garlic Hummus

 

Week 8: POULTRY:  Learn the technique of breaking down and using a whole chicken and trnasform it into three meals.

Chicken Meatballs

Zaatar Crispy Chicken Breast

Buttermilk Fried Chicken Legs

 

 Week 9:  MEATS:  Learn the proper cuts of meat and cooking techniques.

Lamb Meatball Lettuce Wraps with Mint Pesto

Pickled Red Onions and Feta

Pan-seared Pork Chops with Caramelized Apples and Parsnips with Madeira Sauce

Grilled Skirt Steak with Chimichuri and Tomato Cucumber Salsa

 

Week 10: FISH and SHELLFISH:   Learn to select, store and properly cook fish and shellfish.

Smokey Grilled Fish Tacos

Braised Halibut Provencal

French Style Mussels

Roasted Salmon with Pistachio Pesto and Labneh


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

This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  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

$1400.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4336

Wed, Feb 14 2018 @ 9:30 AM
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
4316

Thu, Feb 15 2018 @ 9:30 AM
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
4307

Fri, Feb 16 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

Chocolate 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
4322

Fri, Feb 16 2018 @ 2:30 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.

This is a vegetarian class.

Ages 16 and up. 

7 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4306

Sat, Feb 17 2018 @ 9:30 AM
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 Saengthong Douangdara

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4238

Sat, Feb 17 2018 @ 2:00 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 Michelle Lainez

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4245

Sat, Feb 17 2018 @ 6:30 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
Deconstructed Alfajores with Cinnamon Ice Cream

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!).

Waiting List

$225.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4171

Sun, Feb 18 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 and includes a chef coat. 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 SUNDAY 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!


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

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4230

Sun, Feb 18 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

$95.00

Chef Gill Boyd

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4378

Sun, Feb 18 2018 @ 5:30 PM
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.

6 openings available

$375.00

Chocolatier Ruth Kennison

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4192

Mon, Feb 19 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 and includes a chef coat.  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 MONDAY

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


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

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.

4 openings available

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4378

Mon, Feb 19 2018 @ 5:30 PM
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.

6 openings available

$375.00

Chocolatier Ruth Kennison

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4169

Tue, Feb 20 2018 @ 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
 

Take your cooking to the next level with this 10-week technique based series that will have you cooking intuitively in no time.  Each student will work at their own station to maximize the learning experience.  The chef instructor will provide a comprehensive lecture and demo, followed by a hands-on cooking class. 


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize their learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

THIS CLASS MEETS EVERY TUESDAY EVENING

For 10 Weeks from 6:00pm to 9:30pm

 

Week 1: KNIFE SKILLS:  Learn the proper way to handle and care for your knives, and the essential techniques to slice, dice, julienne, chiffonade and shred.

Chicken Broth

Chicken Stock

Seasonal Vegetable Broth

 

Week 2: SOUPS AND SALADS:  Learn how to cook homemade stocks and broths and turn them into delicious soups and sauces, then master salads and homemade dressings.

Sesame Kale Salad

Heirloom Potato Salad with Fresh Herbs

Southwest Chopped Salad, Apple, Date, Endive with Stilton Cheese

Butter Lettuce Cherry Tomato Salad with Classic Green Goddess

Tortilla Soup

Carrot Ginger Soup

White Bean Soup with Crispy Sage

 

Week 3: EGGS and DAIRY:   Learn how to make fresh homemade cheese, as well as a variety of egg dishes.

Homemade Ricotta Cheese

Deviled Eggs

Spinach Mushroom Frittata

Perfect Poached Eggs

 

Week 4:  CLASSIC and CONTEMPORARY SAUCES:  Learn how to prepare essential classic french sauces, as well as some go-to condiment sauces to brighten up a simple meal.

Béchamel for Mac & Cheese

Reductions and Pan Sauces

Classic Tomato Sauce

Romesco

Salsa Verde

Hollandaise

 

Week 5:  VEGETABLES:  Learn how to properly select, store and cook vegetables.

Roasted Rainbow Carrots

Beet Salad

Roasted Butternut Squash

Arugula Goat Cheese with Sherry Vinaigrette

Braised Red Cabbage

 

Week 6: PASTA, GNOCCHI AND POLENTA Learn how to cook and sauce pasta, roll homemade gnocchi, and perfect polenta.

Spaghetti Carbonara

Penne with Pesto

Potato Gnocchi with Sage Brown Butter Sauce

Polenta with Mushrooms and Bacon

 

Week 7: GRAINS and LEGUMES:  Learn how to cook and incorporate wholes grains into your daily meals.

Autumn Vegetable Farro

Zucchini Rice Gratin

Curry Beluga Lentil Quinoa

Roasted Garlic Hummus

 

Week 8: POULTRY:  Learn the technique of breaking down and using a whole chicken and trnasform it into three meals.

Chicken Meatballs

Zaatar Crispy Chicken Breast

Buttermilk Fried Chicken Legs

 

 Week 9:  MEATS:  Learn the proper cuts of meat and cooking techniques.

Lamb Meatball Lettuce Wraps with Mint Pesto

Pickled Red Onions and Feta

Pan-seared Pork Chops with Caramelized Apples and Parsnips with Madeira Sauce

Grilled Skirt Steak with Chimichuri and Tomato Cucumber Salsa

 

Week 10: FISH and SHELLFISH:   Learn to select, store and properly cook fish and shellfish.

Smokey Grilled Fish Tacos

Braised Halibut Provencal

French Style Mussels

Roasted Salmon with Pistachio Pesto and Labneh


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

This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  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

$1400.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4282

Wed, Feb 21 2018 @ 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
 

Join Chef Carol Carol Cotner Thompson for an 8-week cooking series to introduce you to a wide array of cuisines. Each student will work independently and will learn to master Italian, French, Spanish and Meditteranean menus with recipes that are simple to execute and stunning to plate. This 8-week series will focus on planning, prepping, cooking and do-ahead tasks to make you feel masterful in your kitchen.


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize the learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

 

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

 

 THIS CLASS MEETS EVERY WEDNESDAY EVENING

For 8 Weeks from 6-930pm

 

Week 1: The Loire Valley

Chicken Fricasse

Vegetable Salad

Tarte Tatin

 

Week 2: Parisian Bistro

Greens with Warm Goat Cheese and Honey

Sole Meuniere

Pomme Dauphinoise (Potatoes)

Gateau au Chocolat

 

Week 3: Emilia-Romagna

Fresh Parpadelle

Bolognese Sauce

Shaved Vegetables and Parmesan

Panna Cotta

 

Week 4: The Lombardi Region

Risotto

Chicken Milanese with Arugula Salad

Pine Nut Torte

 

Week 5: A Taste of India

Chicken Tikka Masala

Sag Paneer

Potato Paratha

Chan Dal


 

Week 6: Mexico!

Enchiladas Verde

Chicken Tinga

Carne Asada

Tacos

Tres Leches Cake

 

Week 7: Southeast Asian

Assorted Curries

Papaya Salad

Pad Thai

Lemongrass Beef & Noodle Salad

Coconut Rice

 

Week 8: Meditteranean

Fatoush Salad

Beet Tahini

Baba Ganoush

Flat Breads with Za'atar

Chicken Slovaki

Baklava

 

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

This series take place at our state-of-the-art kitchen at the Santa Monica Place shopping center.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  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

$1200.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4397

Thu, Feb 22 2018 @ 10:00 AM
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
4204

Fri, Feb 23 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!).

12 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4320

Fri, Feb 23 2018 @ 2:00 PM
POT PIES
 

Dust off the aprons and break out the tins- it's time to shake out your fear of making pie crust from scratch! Learn to blind bake, make decorative borders and lattice work and create some new family favorites with two of our best-loved recipes.

We will begin our pie making class with a pie science discussion and crust demonstration. You'll then make your own pie crust (we'll have butter, lard and duck fat for you to choose from and mix and match), and while it rests in the fridge, start chopping our vegetables, roasting our chicken and making pan sauces. Once the crust is well-rested and our fillings are ready, you'll learn the secret to rolling out a perfect pie circle, make a double-crust pie and master crimping! Once the pies are sealed, crimped and decorated, we'll brush our little pies them with a touch of milk and bake them until they're golden delicious.

Best Flaky All-Butter (and/or lard) Crust
Vegetable Pot Pies
Chicken Pot 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 16 and up. Classes are BYOB.

14 openings available

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4246

Fri, Feb 23 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!).

Waiting List

$190.00

Chef May Hennemann

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4385

Sat, Feb 24 2018 @ 11:00 AM
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
4383

Sat, Feb 24 2018 @ 2:30 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
4295

Sat, Feb 24 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!).

9 openings available

$95.00

Chef Saengthong Douangdara

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4171

Sun, Feb 25 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 and includes a chef coat. 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 SUNDAY 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!


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

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4531

Sun, Feb 25 2018 @ 11:00 AM
CAKE & GUMPASTE DECORATING: Mastering Naked Cakes & Animal Figurines
 

Join Pastry Chef Steph Chen from ABC's "The Great American Baking Show" and Huckleberry Cafe for an afternoon of cake decorating! Each student will learn to stack and decorate a naked 6" cake (we'll bake them for you) and make a couple of gumpaste people. Chef Steph will show you how to color, mold, shape and refine a couple of animals and teach you how to create their manes, fur, accents and other fun decorating ideas!


You Will Learn:

How to cut cake layers and fill with buttercream
Coloring gumpaste

Planning topper sizes and timelines
Making animal figurines (elephants, cats and dogs)
Shape head, body & hair and other decorations
Tips for speedy drying

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. 

9 openings available

$125.00

Pastry Chef Steph Chen

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4232

Sun, Feb 25 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.

8 openings available

$85.00

Chef Gill Boyd

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4192

Mon, Feb 26 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 and includes a chef coat.  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 MONDAY

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


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

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.

4 openings available

$1350.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4365

Tue, Feb 27 2018 @ 10:00 AM
VEGETARIAN COOKING SERIES: 4 Weeks of World Cuisine
 

Join acclaimed Chef Taji Marie for a four-week intensive cooking series focused on plant-based meals. Chef Taji will weave in classic cooking techniques with her vast collection of recipes curated from her world travels to give you a varied rotation of easy-to-make meals. Each week will focus on a different cuisine and how to stock your pantry accordingly.


Week 1: Japanese Cuisine

Congee with Shitake & Greens

Weeknight Vegetable Ramen with 6-Minute Egg

Ginger Cauliflower Gyoza

Soba Noodle Bowl with Terriyaki Carrots & Furikake

Matcha-Vanilla Bean Chia 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 16 and up. Classes are BYOB & BYOC (Bring Your Own Container!).

4 openings available

$525.00

Chef Taji Marie

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4169

Tue, Feb 27 2018 @ 6:00 PM
LEARN TO COOK: A 10-Week Pro Series
 

Take your cooking to the next level with this 10-week technique based series that will have you cooking intuitively in no time.  Each student will work at their own station to maximize the learning experience.  The chef instructor will provide a comprehensive lecture and demo, followed by a hands-on cooking class. 


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize their learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

THIS CLASS MEETS EVERY TUESDAY EVENING

For 10 Weeks from 6:00pm to 9:30pm

 

Week 1: KNIFE SKILLS:  Learn the proper way to handle and care for your knives, and the essential techniques to slice, dice, julienne, chiffonade and shred.

Chicken Broth

Chicken Stock

Seasonal Vegetable Broth

 

Week 2: SOUPS AND SALADS:  Learn how to cook homemade stocks and broths and turn them into delicious soups and sauces, then master salads and homemade dressings.

Sesame Kale Salad

Heirloom Potato Salad with Fresh Herbs

Southwest Chopped Salad, Apple, Date, Endive with Stilton Cheese

Butter Lettuce Cherry Tomato Salad with Classic Green Goddess

Tortilla Soup

Carrot Ginger Soup

White Bean Soup with Crispy Sage

 

Week 3: EGGS and DAIRY:   Learn how to make fresh homemade cheese, as well as a variety of egg dishes.

Homemade Ricotta Cheese

Deviled Eggs

Spinach Mushroom Frittata

Perfect Poached Eggs

 

Week 4:  CLASSIC and CONTEMPORARY SAUCES:  Learn how to prepare essential classic french sauces, as well as some go-to condiment sauces to brighten up a simple meal.

Béchamel for Mac & Cheese

Reductions and Pan Sauces

Classic Tomato Sauce

Romesco

Salsa Verde

Hollandaise

 

Week 5:  VEGETABLES:  Learn how to properly select, store and cook vegetables.

Roasted Rainbow Carrots

Beet Salad

Roasted Butternut Squash

Arugula Goat Cheese with Sherry Vinaigrette

Braised Red Cabbage

 

Week 6: PASTA, GNOCCHI AND POLENTA Learn how to cook and sauce pasta, roll homemade gnocchi, and perfect polenta.

Spaghetti Carbonara

Penne with Pesto

Potato Gnocchi with Sage Brown Butter Sauce

Polenta with Mushrooms and Bacon

 

Week 7: GRAINS and LEGUMES:  Learn how to cook and incorporate wholes grains into your daily meals.

Autumn Vegetable Farro

Zucchini Rice Gratin

Curry Beluga Lentil Quinoa

Roasted Garlic Hummus

 

Week 8: POULTRY:  Learn the technique of breaking down and using a whole chicken and trnasform it into three meals.

Chicken Meatballs

Zaatar Crispy Chicken Breast

Buttermilk Fried Chicken Legs

 

 Week 9:  MEATS:  Learn the proper cuts of meat and cooking techniques.

Lamb Meatball Lettuce Wraps with Mint Pesto

Pickled Red Onions and Feta

Pan-seared Pork Chops with Caramelized Apples and Parsnips with Madeira Sauce

Grilled Skirt Steak with Chimichuri and Tomato Cucumber Salsa

 

Week 10: FISH and SHELLFISH:   Learn to select, store and properly cook fish and shellfish.

Smokey Grilled Fish Tacos

Braised Halibut Provencal

French Style Mussels

Roasted Salmon with Pistachio Pesto and Labneh


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This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  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

$1400.00

Chef Carol Cotner Thompson

Santa Monica Place

 
Class/Date Description Openings / Price / Location
4282

Wed, Feb 28 2018 @ 6:00 PM
LEARN TO COOK 2: Exploring Regional Cuisines
 

Join Chef Carol Carol Cotner Thompson for an 8-week cooking series to introduce you to a wide array of cuisines. Each student will work independently and will learn to master Italian, French, Spanish and Meditteranean menus with recipes that are simple to execute and stunning to plate. This 8-week series will focus on planning, prepping, cooking and do-ahead tasks to make you feel masterful in your kitchen.


Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals. Series students work independently at their own stations to maximize the learning experience. Each class begins with a comprehensive lecture and demonstration followed by hands-on cooking to master each technique and dish.

 

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

 

 THIS CLASS MEETS EVERY WEDNESDAY EVENING

For 8 Weeks from 6-930pm

 

Week 1: The Loire Valley

Chicken Fricasse

Vegetable Salad

Tarte Tatin

 

Week 2: Parisian Bistro

Greens with Warm Goat Cheese and Honey

Sole Meuniere

Pomme Dauphinoise (Potatoes)

Gateau au Chocolat

 

Week 3: Emilia-Romagna

Fresh Parpadelle

Bolognese Sauce

Shaved Vegetables and Parmesan

Panna Cotta

 

Week 4: The Lombardi Region

Risotto

Chicken Milanese with Arugula Salad

Pine Nut Torte

 

Week 5: A Taste of India

Chicken Tikka Masala

Sag Paneer

Potato Paratha

Chan Dal


 

Week 6: Mexico!

Enchiladas Verde

Chicken Tinga

Carne Asada

Tacos

Tres Leches Cake

 

Week 7: Southeast Asian

Assorted Curries

Papaya Salad

Pad Thai

Lemongrass Beef & Noodle Salad

Coconut Rice

 

Week 8: Meditteranean

Fatoush Salad

Beet Tahini

Baba Ganoush

Flat Breads with Za'atar

Chicken Slovaki

Baklava

 

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This series take place at our state-of-the-art kitchen at the Santa Monica Place shopping center.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  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

$1200.00

Chef Carol Cotner Thompson

Santa Monica Place