calendar image
 
July 2020
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
#6840 at 9:30 AM
TEENS ONLY: Moroccan Cooking
16 openings available

#6994 at 10:00 AM
KIDS BAKING: The Pie Class
14 openings available
2
#6758 at 9:00 AM
SOURDOUGH 2: Porridge Breads, Seeded and Sprouted Loaves
9 openings available

#6841 at 9:30 AM
TEENS ONLY: French Macarons
16 openings available
3
#6380 at 9:30 AM
THE BAKE & TAKE 4TH OF JULY PIE CLASS!
16 openings available

#6842 at 9:30 AM
TEENS ONLY: Pies!
16 openings available

#6381 at 2:30 PM
THE BAKE & TAKE 4TH OF JULY PIE CLASS!
16 openings available
4
5
#6925 at 9:30 AM
BREADS: Brioche, Babka & Challah!
12 openings available

#6926 at 2:00 PM
HOW TO BAKE & DECORATE A BIRTHDAY CAKE
12 openings available
6
#6750 at 8:00 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
7 openings available

#6789 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
12 openings available

#6752 at 1:00 PM
TEEN PRO PASTRY SERIES
16 openings available

#6751 at 2:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
16 openings available
7
#6750 at 8:00 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
7 openings available

#6789 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
12 openings available

#6752 at 1:00 PM
TEEN PRO PASTRY SERIES
16 openings available

#6751 at 2:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
16 openings available

#6977 at 7:00 PM
TRADE ROUTE TALKS: Digging into Peanuts
15 openings available
8
#6750 at 8:00 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
7 openings available

#6789 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
12 openings available

#6752 at 1:00 PM
TEEN PRO PASTRY SERIES
16 openings available

#6751 at 2:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
16 openings available
9
#6789 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
12 openings available

#6752 at 1:00 PM
TEEN PRO PASTRY SERIES
16 openings available

#6751 at 2:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
16 openings available
10
#6789 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
12 openings available

#6752 at 1:00 PM
TEEN PRO PASTRY SERIES
16 openings available

#6751 at 2:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
16 openings available
11
12
#6927 at 10:00 AM
FRENCH TARTS
16 openings available

#6931 at 2:30 PM
DANISH PASTRIES: Laminated Danishes, Braids and Glazes
14 openings available
13
#6789 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
12 openings available

#6995 at 10:00 AM
KIDS COOKING: Fresh Pasta Workshop
16 openings available

#7033 at 6:00 PM
THE BUSINESS OF FOOD
12 openings available
14
#6789 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
12 openings available

#6996 at 10:00 AM
KIDS BAKING: French Macarons
16 openings available
15
#6789 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
12 openings available

#7000 at 10:00 AM
KIDS COOKING: Chinese Takeout
16 openings available
16
#6789 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
12 openings available

#6989 at 10:00 AM
KIDS COOKING: How to Pack a Picnic
16 openings available

#6939 at 7:00 PM
WINES OF THE WORLD: American wines
12 openings available
17
#6789 at 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
12 openings available

#7001 at 10:00 AM
KIDS BAKING: The Pie Class
16 openings available
18
19
#6928 at 10:00 AM
CUSTARDS, MERINGUES & SOUFFLES

#6945 at 2:30 PM
SIMPLE SUPPERS: More Dinners in Under 30 Minutes
16 openings available
20
#6777 at 9:30 AM
TEEN PRO CHEF SERIES: World Cuisines 2
16 openings available

#7002 at 9:30 AM
KIDS BAKING: Cookies and Bars
16 openings available

#6767 at 1:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
15 openings available
21
#6777 at 9:30 AM
TEEN PRO CHEF SERIES: World Cuisines 2
16 openings available

#6767 at 1:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
15 openings available
22
#6777 at 9:30 AM
TEEN PRO CHEF SERIES: World Cuisines 2
16 openings available

#6767 at 1:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
15 openings available
23
#6777 at 9:30 AM
TEEN PRO CHEF SERIES: World Cuisines 2
16 openings available

#6767 at 1:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
15 openings available
24
#6777 at 9:30 AM
TEEN PRO CHEF SERIES: World Cuisines 2
16 openings available

#6767 at 1:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
15 openings available
25
26
#6950 at 10:00 AM
SUMMER PIES
16 openings available

#6932 at 2:30 PM
SCANDINAVIAN PASTRIES
14 openings available
27
28
#7003 at 9:30 AM
KIDS BAKING: Breakfast Pastries
16 openings available
29
#7004 at 9:30 AM
KIDS BAKING: French Macarons
16 openings available
30
#7005 at 9:30 AM
KIDS BAKING: Bagels!
13 openings available
31
#7006 at 9:30 AM
KIDS BAKING: Cakes & Cupcakes
11 openings available
Class/Date Description Openings / Price / Location
6840

Wed, Jul 1 2020 @ 9:30 AM
TEENS ONLY: Moroccan Cooking
 

Join us for a three hour course designed for ages 12-16. You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

THIS IS A 3 HOUR CLASS
12-16 years old

Classic Chicken Tagine
Flatbreads
Spreads

THIS IS A 3 HOUR CLASS

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

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

16 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6994

Wed, Jul 1 2020 @ 10:00 AM
KIDS BAKING: The Pie Class
 

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

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.
 
Classic Double-Crust Apple Pies
 Strawberry Hand Pies
All-Butter Flaky Pie Crust
 
THIS IS A 2.5 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need. 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.

14 openings available

$75.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6758

Thu, Jul 2 2020 @ 9:00 AM
SOURDOUGH 2: Porridge Breads, Seeded and Sprouted Loaves
 

Let's take our sourdough breads to the next level! You'll master the art of the porridge loaves by first learning to shape two loaves of bread using dough our chef has prepared; one boule and one pan loaf. Once nestled in proofing baskets and loaf pans to rise, we will gather to learn about the science of wild yeast, sprouting, soaking and work with a variety of seeds and grains for your custom loaves. You'll get to work with freshly milled flour from Pasadena's Grist & Toll, mill flour from Tehachapi Grain Project's latest harvest choose your favorites to make your own bread dough (you'll be taking that home to bake some loaves off at your leisure).

Following a quick break, you'll feed a sourdough starter and prepare a levain, then mix the dough you'll take home to bake your own loaves after class. Once the loaves you shaped are fully proofed, we'll learn to expertly slash and bake them and, while they're busy baking away in the ovens, we will make a batch of jam and make some fresh cheeses with milk from our friend at Straus. Oh- can't forget the sinful homemade hazelnut spread (be sure to bring a jar for that as well).

Please bring two large bowls to class, a jar for your starter and another for the cheese and a large paper bag to carry your loaves home with! Stone-milled flours from Grist & Toll are available for purchase in our storefront for all your bread-making dreams.

Learn the Science Behind:
Wild yeast & Fermentation
Sprouting and Seed Soaking
Porridges
Hydration and Extraction
Milling and history of wheat cultivation
 
Make:
Sourdough starter
Dough for a porridge bread
Dough for a seeded bread
Seasonal preserves
Homemade cheese
Chocolate hazelnut spread
 
Bake Off:
1 boule
1 pan loaf
 

THIS IS A 6 HOUR CLASS 

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

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

This is a vegetarian class.

Ages 16 and up. Classes are BYOB.

9 openings available

$250.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6841

Thu, Jul 2 2020 @ 9:30 AM
TEENS ONLY: French Macarons
 

Join us for a three hour course designed for ages 12-16. You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

THIS IS A 3 HOUR CLASS
12-16 years old

Classic Almond Macarons
Buttercream
Chocolate Ganache

THIS IS A 3 HOUR CLASS

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

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

16 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6380

Fri, Jul 3 2020 @ 9:30 AM
THE BAKE & TAKE 4TH OF JULY PIE CLASS!
 

Join us for one of our favorite traditions! You will come in and bake two full-sized pies, ready to wow your guests at the center of your 4t of July table.

We will begin our pie making class with a pie science discussion and crust demonstration. You'll then make your own pie crust, and while it rests in the fridge, start making your Lemon or Passionfruit Curd (your choice)! and cutting up your peaches for your fillings. Once the crust is well-rested and your fillings are ready, you'll learn the secret to rolling out a perfect pie circle, how to make both single-crust and lattice topped pies and master crimping! Once the pies are sealed, crimped and decorated, we'll brush our little pies them with a touch of milk, sprinkle them with sugar and bake them until they're golden delicious. Pie tins are included.

Best Flaky All-Butter Crust
Blueberry Pie
Classic Double-Crust Peach Pie
 

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.

16 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6842

Fri, Jul 3 2020 @ 9:30 AM
TEENS ONLY: Pies!
 

Join us for a three hour course designed for ages 12-16. You'll pick up knife skills, plating, how to fry, sear, and bake while you make every component from scratch.

THIS IS A 3 HOUR CLASS
12-16 years old

Mini Blueberry Pies

Mini Apple Pies
Strawberry Hand 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.  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!).

16 openings available

$95.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6381

Fri, Jul 3 2020 @ 2:30 PM
THE BAKE & TAKE 4TH OF JULY PIE CLASS!
 

Join us for one of our favorite traditions! You will come in and bake two full-sized pies, ready to wow your guests at the center of your 4t of July table.

We will begin our pie making class with a pie science discussion and crust demonstration. You'll then make your own pie crust, and while it rests in the fridge, start making your Lemon or Passionfruit Curd (your choice)! and cutting up your peaches for your fillings. Once the crust is well-rested and your fillings are ready, you'll learn the secret to rolling out a perfect pie circle, how to make both single-crust and lattice topped pies and master crimping! Once the pies are sealed, crimped and decorated, we'll brush our little pies them with a touch of milk, sprinkle them with sugar and bake them until they're golden delicious. Pie tins are included.

Best Flaky All-Butter Crust
Blueberry Pie
Classic Double-Crust Peach Pie
 

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.

16 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6925

Sun, Jul 5 2020 @ 9:30 AM
BREADS: Brioche, Babka & Challah!
 

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

Chocolate Babka
Butter Brioche
Classic Braided Challah

This is a 4 hour class

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

Ages 16 and up. Classes are BYOB.

12 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6926

Sun, Jul 5 2020 @ 2:00 PM
HOW TO BAKE & DECORATE A BIRTHDAY CAKE
 

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

Classic Yellow Cake

Devil's Food Cake

Swiss Buttercream

THIS IS A 4 HOUR CLASS  

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

Ages 16 and up. Classes are BYOB.

12 openings available

$125.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6750

Mon, Jul 6 2020 @ 8:00 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
 

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


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

 

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

 

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

 

EACH CLASS IS 5 HOURS

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

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

Ages 16 and up. 

 

 

7 openings available

$650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6789

Mon, Jul 6 2020 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

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


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

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

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.


Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures as you learn to make souffles, custards and mousses.

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make a wide array of pastries, from choux to eclairs and religieuses. You’ll make this versatile dough in both sweet and savory applications.


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

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


Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies and master the flakiest all-butter pie crust, fruit fillings and pillowy custard meringue pies.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key. You will be making 6 small mignardise, or petit fours.

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


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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

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

12 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6752

Mon, Jul 6 2020 @ 1:00 PM
TEEN PRO PASTRY SERIES
 

Do you dream of owning a bakery someday? Join us for four intense days of mixing, piping and decorating.

Day 1 (MONDAY): CREAM PUFFS & ECLAIRS

Day 2(TUESDAY): SEASONAL FRUIT PIES

DAY 3 (WEDNESDAY):  HOMEMADE BREADS

DAY 4: (THURSDAY) FRENCH MACARONS

DAY 5: (FRIDAY) CAKES & CUPCAKES

THESE ARE 3 HOUR CLASSES

12-16 years old

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

$625.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6751

Mon, Jul 6 2020 @ 2:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6750

Tue, Jul 7 2020 @ 8:00 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
 

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


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

 

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

 

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

 

EACH CLASS IS 5 HOURS

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

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

Ages 16 and up. 

 

 

7 openings available

$650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6789

Tue, Jul 7 2020 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

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


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

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

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.


Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures as you learn to make souffles, custards and mousses.

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make a wide array of pastries, from choux to eclairs and religieuses. You’ll make this versatile dough in both sweet and savory applications.


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

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


Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies and master the flakiest all-butter pie crust, fruit fillings and pillowy custard meringue pies.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key. You will be making 6 small mignardise, or petit fours.

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


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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

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

12 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6752

Tue, Jul 7 2020 @ 1:00 PM
TEEN PRO PASTRY SERIES
 

Do you dream of owning a bakery someday? Join us for four intense days of mixing, piping and decorating.

Day 1 (MONDAY): CREAM PUFFS & ECLAIRS

Day 2(TUESDAY): SEASONAL FRUIT PIES

DAY 3 (WEDNESDAY):  HOMEMADE BREADS

DAY 4: (THURSDAY) FRENCH MACARONS

DAY 5: (FRIDAY) CAKES & CUPCAKES

THESE ARE 3 HOUR CLASSES

12-16 years old

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

$625.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6751

Tue, Jul 7 2020 @ 2:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6977

Tue, Jul 7 2020 @ 7:00 PM
TRADE ROUTE TALKS: Digging into Peanuts
 

Join Maite Gomez-Rejon for a series of monthly discussions about agricultture, trade and how our taste for foods have changed the landscape of our world. Students are greeted with a topical appetizer and, after the conversation, participate in the hands-on cooking of a dish which uses the theme of the day as the main attraction.

 

THEME:

Peanuts
 
MENU:

TBD

 * Please refrain from wearing colognes, perfume or scented lotions before class *

 

Maite's Bio:


Maite Gomez-Rejón has a BFA from the University of Texas at Austin, an MFA from the School of the Art Institute of Chicago and a Grande Diplome from the French Culinary Institute in New York City. Since 1995 Maite has worked in the education departments of the Metropolitan Museum of Art, Museum of Modern Art, and the J. Paul Getty Museum and has worked as a private chef and caterer. In 2007 Maite founded ArtBites, art and culinary history combined with hands-on cooking instruction which she teaches at museums and cultural centers across the country. Maite has been a guest on the Today Show, featured in Food & Wine magazine, and interviewed on KCRWs Good Food and NPRs Splendid Table. She is a contributor to Life & Thyme, Eaten Magazine, and other publications. Her essay, "Mexico's Early Cookbooks," is forthcoming in the Oxford Research Encyclopedia of Latin American History.

THIS IS A 2 HOUR CLASS

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

Ages 16 and up

15 openings available

$65.00

Chef & Historian Maite Gomez-Rejon

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6750

Wed, Jul 8 2020 @ 8:00 AM
CROISSANT CAMP! 3 days of Laminated Doughs & Pastries
 

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


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

 

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

 

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

 

EACH CLASS IS 5 HOURS

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

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

Ages 16 and up. 

 

 

7 openings available

$650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6789

Wed, Jul 8 2020 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

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


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

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

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.


Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures as you learn to make souffles, custards and mousses.

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make a wide array of pastries, from choux to eclairs and religieuses. You’ll make this versatile dough in both sweet and savory applications.


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

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


Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies and master the flakiest all-butter pie crust, fruit fillings and pillowy custard meringue pies.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key. You will be making 6 small mignardise, or petit fours.

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


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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

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

12 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6752

Wed, Jul 8 2020 @ 1:00 PM
TEEN PRO PASTRY SERIES
 

Do you dream of owning a bakery someday? Join us for four intense days of mixing, piping and decorating.

Day 1 (MONDAY): CREAM PUFFS & ECLAIRS

Day 2(TUESDAY): SEASONAL FRUIT PIES

DAY 3 (WEDNESDAY):  HOMEMADE BREADS

DAY 4: (THURSDAY) FRENCH MACARONS

DAY 5: (FRIDAY) CAKES & CUPCAKES

THESE ARE 3 HOUR CLASSES

12-16 years old

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

$625.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6751

Wed, Jul 8 2020 @ 2:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6789

Thu, Jul 9 2020 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

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


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

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

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.


Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures as you learn to make souffles, custards and mousses.

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make a wide array of pastries, from choux to eclairs and religieuses. You’ll make this versatile dough in both sweet and savory applications.


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

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


Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies and master the flakiest all-butter pie crust, fruit fillings and pillowy custard meringue pies.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key. You will be making 6 small mignardise, or petit fours.

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


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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

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

12 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6752

Thu, Jul 9 2020 @ 1:00 PM
TEEN PRO PASTRY SERIES
 

Do you dream of owning a bakery someday? Join us for four intense days of mixing, piping and decorating.

Day 1 (MONDAY): CREAM PUFFS & ECLAIRS

Day 2(TUESDAY): SEASONAL FRUIT PIES

DAY 3 (WEDNESDAY):  HOMEMADE BREADS

DAY 4: (THURSDAY) FRENCH MACARONS

DAY 5: (FRIDAY) CAKES & CUPCAKES

THESE ARE 3 HOUR CLASSES

12-16 years old

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

$625.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6751

Thu, Jul 9 2020 @ 2:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6789

Fri, Jul 10 2020 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

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


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

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

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.


Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures as you learn to make souffles, custards and mousses.

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make a wide array of pastries, from choux to eclairs and religieuses. You’ll make this versatile dough in both sweet and savory applications.


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

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


Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies and master the flakiest all-butter pie crust, fruit fillings and pillowy custard meringue pies.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key. You will be making 6 small mignardise, or petit fours.

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


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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

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

12 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6752

Fri, Jul 10 2020 @ 1:00 PM
TEEN PRO PASTRY SERIES
 

Do you dream of owning a bakery someday? Join us for four intense days of mixing, piping and decorating.

Day 1 (MONDAY): CREAM PUFFS & ECLAIRS

Day 2(TUESDAY): SEASONAL FRUIT PIES

DAY 3 (WEDNESDAY):  HOMEMADE BREADS

DAY 4: (THURSDAY) FRENCH MACARONS

DAY 5: (FRIDAY) CAKES & CUPCAKES

THESE ARE 3 HOUR CLASSES

12-16 years old

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

$625.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6751

Fri, Jul 10 2020 @ 2:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6927

Sun, Jul 12 2020 @ 10:00 AM
FRENCH TARTS
 
Master the sweet perfection of classic French tarts in this three-hour class.
 

Classic, flaky press-in tart dough

Fresh Berry French Fruit Tarts

Passionfruit Meringue Tarts

 

THIS CLASS IS A 3 HOUR CLASS

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

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

This is a vegetarian class.

Ages 16 and up. 

16 openings available

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6931

Sun, Jul 12 2020 @ 2:30 PM
DANISH PASTRIES: Laminated Danishes, Braids and Glazes
 

Let's laminate! Join Chef John for four hours of butter, yeast and lamination as you learn to perfect spirals, danishes, pinwheels and more!

Classic Danish Pastry
Cheese and Fruit Fillings
Savory Spirals
Almond Braids
Royal Icing

THIS IS A 4 HOUR CLASS 

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

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

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

14 openings available

$115.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6789

Mon, Jul 13 2020 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

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


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

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

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.


Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures as you learn to make souffles, custards and mousses.

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make a wide array of pastries, from choux to eclairs and religieuses. You’ll make this versatile dough in both sweet and savory applications.


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

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


Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies and master the flakiest all-butter pie crust, fruit fillings and pillowy custard meringue pies.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key. You will be making 6 small mignardise, or petit fours.

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


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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

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

12 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6995

Mon, Jul 13 2020 @ 10:00 AM
KIDS COOKING: Fresh Pasta Workshop
 

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 Pasta
Seasonal Pasta Sauces
Housemade Ricotta
 
THIS IS A 2.5 HOUR CLASS
*Must wear closed toe shoes*

Our classes are held in commercial kitchens, and we provide everything you need. 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.

16 openings available

$75.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
7033

Mon, Jul 13 2020 @ 6:00 PM
THE BUSINESS OF FOOD
 

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

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

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

 

Cottage Food Industry Act:  The new rules, and what it means for you

Homemade Food Operations Act
Commercial kitchen design
Equipment
Cost of maintenance
Start-up costs
Renting commercial kitchens
Farmer's markets and festivals
Turning recipes into formulas
How to figure out food costs
Finding wholesalers to purchase your ingredients
Packaging and shipping
UPC codes and nutritional labels

This is a 3 hour class

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

Ages 16 and up.

12 openings available

$200.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6789

Tue, Jul 14 2020 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

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


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

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

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.


Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures as you learn to make souffles, custards and mousses.

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make a wide array of pastries, from choux to eclairs and religieuses. You’ll make this versatile dough in both sweet and savory applications.


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

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


Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies and master the flakiest all-butter pie crust, fruit fillings and pillowy custard meringue pies.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key. You will be making 6 small mignardise, or petit fours.

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


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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

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

12 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6996

Tue, Jul 14 2020 @ 10:00 AM
KIDS BAKING: French Macarons
 

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

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.
 
Classic Almond Macarons Shells
Dark Chocolate Ganache
 
THIS IS A 2.5 HOUR CLASS for AGES 6-12

Our classes are held in commercial kitchens, and we provide everything you need. 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.

 

16 openings available

$75.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6789

Wed, Jul 15 2020 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

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


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

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

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.


Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures as you learn to make souffles, custards and mousses.

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make a wide array of pastries, from choux to eclairs and religieuses. You’ll make this versatile dough in both sweet and savory applications.


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

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


Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies and master the flakiest all-butter pie crust, fruit fillings and pillowy custard meringue pies.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key. You will be making 6 small mignardise, or petit fours.

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


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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

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

12 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
7000

Wed, Jul 15 2020 @ 10:00 AM
KIDS COOKING: Chinese Takeout
 

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

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

Yangzhou Fried Rice

Stir Fry

Classic Almond Cookies
Long Beans with Garlic Sauce

THIS CLASS IS A 2.5 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need.  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.

16 openings available

$75.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6789

Thu, Jul 16 2020 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

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


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

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

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.


Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures as you learn to make souffles, custards and mousses.

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make a wide array of pastries, from choux to eclairs and religieuses. You’ll make this versatile dough in both sweet and savory applications.


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

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


Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies and master the flakiest all-butter pie crust, fruit fillings and pillowy custard meringue pies.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key. You will be making 6 small mignardise, or petit fours.

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


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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

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

12 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6989

Thu, Jul 16 2020 @ 10:00 AM
KIDS COOKING: How to Pack a Picnic
 

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

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.
 
Chicken Sandwiches on Homemade Rolls
Cucumber Salad
Roasted Potato Wedges
Blondies
 
THIS IS A 2.5 HOUR CLASS for AGES 6-12
*Must wear closed toe shoes*

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.

 

16 openings available

$75.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6939

Thu, Jul 16 2020 @ 7:00 PM
WINES OF THE WORLD: American wines
 

Enjoy an evening of wine education with Elaina Libee

Join one of Los Angeles's favorite wine experts for a deep dive and tasting into the history and terroir of some of the world's best wines. Each month will feature a different region and will begin with a light spread.

You will sample and average 6 wines and learn:

Understanding food and wine pairing principles

Tasting tips

How to select the right wine for your dinner parties or events

Fascinating facts about wine history

THIS IS A 2 HOUR DEMONSTRATION AND TASTING

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.

 
12 openings available

$75.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6789

Fri, Jul 17 2020 @ 9:00 AM
Pro Pastry Summer Intensive (Pro Pastry 1 & 2)
 

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


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

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

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.


Day 3: Egg-based Desserts
Learn how eggs coagulate, expand and thicken to create a variety of desserts and textures as you learn to make souffles, custards and mousses.

Day 4: Pate a Choux
Pâte à Choux or Choux dough is a light pastry dough used to make a wide array of pastries, from choux to eclairs and religieuses. You’ll make this versatile dough in both sweet and savory applications.


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

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


Day 7: Pies
Tackle the flaky wonder of pies! You’ll make a variety of seasonal fruit pies and master the flakiest all-butter pie crust, fruit fillings and pillowy custard meringue pies.

Day 8: Petit Fours
Small bites make big impressions, and attention to finishing details are key. You will be making 6 small mignardise, or petit fours.

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


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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

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

12 openings available

$1650.00

Pastry Chef Clémence Gossett

Santa Monica Place

 
Class/Date Description Openings / Price / Location
7001

Fri, Jul 17 2020 @ 10:00 AM
KIDS BAKING: The Pie Class
 

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

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.
 
Classic Double-Crust Apple Pies
 Strawberry Hand Pies
All-Butter Flaky Pie Crust
 
THIS IS A 2.5 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need. 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.

16 openings available

$75.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6928

Sun, Jul 19 2020 @ 10:00 AM
CUSTARDS, MERINGUES & SOUFFLES
 

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

Classic Creme Brulee
Butterscotch Budino
Chocolate Souffles
Pavlovas
Passionfruit Curd

THIS IS A 3 HOUR CLASS 

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

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

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

$95.00

Pastry Chef Clémence Gossett

Santa Monica Place

Class/Date Description Openings / Price / Location
6945

Sun, Jul 19 2020 @ 2:30 PM
SIMPLE SUPPERS: More Dinners in Under 30 Minutes
 

It's time to master menu planning and make dinner effortless and delicious! Chef Clemence will guide you through shopping, menu planning and do-ahead strategies to transform your weeknight cooking.

 

Tomato & Bean Stew with Harissa and Honey

Bulgur Stuffed Tomatoes

Roasted Eggplant Bowls with Saffron and Lemon Cream

Mjaddarah (Lebanese Dirty Rice)

Pistachio Baklava (worth the price of admission)

 

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. 

16 openings available

$95.00

Chef Eve Bergazyn

Santa Monica Place

 
Class/Date Description Openings / Price / Location
7002

Mon, Jul 20 2020 @ 9:30 AM
KIDS BAKING: Cookies and Bars
 

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

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.
 
Classic Chocolate Chunk Cookies
 Loaded Pretzel-Caramel Blondies
Chocolate Crinkle Cookies
Jammy Thumprint Cookies
 
THIS IS A 2.5 HOUR CLASS

Our classes are held in commercial kitchens, and we provide everything you need. 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.

16 openings available

$75.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6777

Mon, Jul 20 2020 @ 9:30 AM
TEEN PRO CHEF SERIES: World Cuisines 2
 

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

Day 1: MORROCAN (Tagines, Flatbreads and Spreads)

Day 2: ISRAEL (from Hummus to Falafel)

DAY 3:  BRITISH CLASSICS (Fish and Chips! Strawberry Shortcakes)!

DAY 4: HAVANA (Roasted Chicken, Flan and Platanos)

DAY 5:  CHINESE DUMPLINGS (from Potstickers to Steamed Dumplings)

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6767

Mon, Jul 20 2020 @ 1:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6777

Tue, Jul 21 2020 @ 9:30 AM
TEEN PRO CHEF SERIES: World Cuisines 2
 

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

Day 1: MORROCAN (Tagines, Flatbreads and Spreads)

Day 2: ISRAEL (from Hummus to Falafel)

DAY 3:  BRITISH CLASSICS (Fish and Chips! Strawberry Shortcakes)!

DAY 4: HAVANA (Roasted Chicken, Flan and Platanos)

DAY 5:  CHINESE DUMPLINGS (from Potstickers to Steamed Dumplings)

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6767

Tue, Jul 21 2020 @ 1:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6777

Wed, Jul 22 2020 @ 9:30 AM
TEEN PRO CHEF SERIES: World Cuisines 2
 

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

Day 1: MORROCAN (Tagines, Flatbreads and Spreads)

Day 2: ISRAEL (from Hummus to Falafel)

DAY 3:  BRITISH CLASSICS (Fish and Chips! Strawberry Shortcakes)!

DAY 4: HAVANA (Roasted Chicken, Flan and Platanos)

DAY 5:  CHINESE DUMPLINGS (from Potstickers to Steamed Dumplings)

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6767

Wed, Jul 22 2020 @ 1:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6777

Thu, Jul 23 2020 @ 9:30 AM
TEEN PRO CHEF SERIES: World Cuisines 2
 

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

Day 1: MORROCAN (Tagines, Flatbreads and Spreads)

Day 2: ISRAEL (from Hummus to Falafel)

DAY 3:  BRITISH CLASSICS (Fish and Chips! Strawberry Shortcakes)!

DAY 4: HAVANA (Roasted Chicken, Flan and Platanos)

DAY 5:  CHINESE DUMPLINGS (from Potstickers to Steamed Dumplings)

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6767

Thu, Jul 23 2020 @ 1:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6777

Fri, Jul 24 2020 @ 9:30 AM
TEEN PRO CHEF SERIES: World Cuisines 2
 

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

Day 1: MORROCAN (Tagines, Flatbreads and Spreads)

Day 2: ISRAEL (from Hummus to Falafel)

DAY 3:  BRITISH CLASSICS (Fish and Chips! Strawberry Shortcakes)!

DAY 4: HAVANA (Roasted Chicken, Flan and Platanos)

DAY 5:  CHINESE DUMPLINGS (from Potstickers to Steamed Dumplings)

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6767

Fri, Jul 24 2020 @ 1:30 PM
TEEN PRO CHEF SERIES: Learn to Cook in A Week
 

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

THIS IS A 3 HOUR CLASS
12-16 years old

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

$625.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6950

Sun, Jul 26 2020 @ 10:00 AM
SUMMER PIES
 
Fall into the season with pies that are pretty as they are easy to make. You'll master an all-butter crust, rolling, crimping, lattice work and two fruit fillings as well as blind baking crusts. Each student will go home with 4-6 individually-sized pies they will have made from scratch.
 

All-butter Pie Crust

Double-Crust Blueberry Pies with Lattice Work

Mile- high Peach Pies

 THIS CLASS IS A 3 HOUR CLASS

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

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

This is a vegetarian class.

Ages 16 and up. 

16 openings available

$95.00

Pastry Chef Rose Lawrence

Santa Monica Place

 
Class/Date Description Openings / Price / Location
6932

Sun, Jul 26 2020 @ 2:30 PM
SCANDINAVIAN PASTRIES
 

Join Chef John Pitblado for a morning of pastries from his mother's land! You will walk in and make a yeasted dough for perfect rolls and a sweet ring of filled buns. While the dough rises, you will mix, layer and bake a lovely pan of cardamom coffee cake. Once a lovely cream filling has been made, the rolls and buns will be ready to be divided, filled and shaped. You'll proof them while feasting on the fresh-out-of-the-oven coffee cakes, then wash the buns and rolls before their quick trip to the oven.

Semmlor (Cream-filled Bun)
St. Lucia Buns (Saffron Bun)
Rommegrot (Sour Cream Pudding)

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.

14 openings available

$125.00

Chef John Pitblado

Santa Monica Place

 
Class/Date Description Openings / Price / Location
7003

Tue, Jul 28 2020 @ 9:30 AM
KIDS BAKING: Breakfast Pastries
 

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.
 
Strawberries and Cream Scones
Blueberry Crumble Bran Muffins
Classic Coffee Cake
 
THIS IS A 2.5 HOUR CLASS for AGES 6-12
*Must wear closed toe shoes*

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.

 

16 openings available

$75.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
7004

Wed, Jul 29 2020 @ 9:30 AM
KIDS BAKING: French Macarons
 

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

These classes are hands on and for children ages 6-12. Bring containers with you to class should there by leftovers.
 
Classic Almond Macarons Shells
Dark Chocolate Ganache
 
THIS IS A 2.5 HOUR CLASS for AGES 6-12

Our classes are held in commercial kitchens, and we provide everything you need. 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.

 

16 openings available

$75.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
7005

Thu, Jul 30 2020 @ 9:30 AM
KIDS BAKING: Bagels!
 

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.
 
Assorted Bagels
Homemade Butter
Whipped Cream Cheese
 
THIS IS A 2.5 HOUR CLASS for AGES 6-12
*Must wear closed toe shoes*

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.

 

13 openings available

$75.00

Guest Chef

Santa Monica Place

 
Class/Date Description Openings / Price / Location
7006

Fri, Jul 31 2020 @ 9:30 AM
KIDS BAKING: Cakes & Cupcakes
 

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.
 
Devil's Food Cupcakes with Seven-Minute Meringue Frosting
Olive Oil Cakes with Buttercream Frosting
Piping and Decorating 101!
 
THIS IS A 2.5 HOUR CLASS for AGES 6-12
*Must wear closed toe shoes*

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.

 

11 openings available

$75.00

Guest Chef

Santa Monica Place