Start with a basic Yeast Dough, and create enough pastries to fill a morning bakery!  We will mix, knead, roll and shape our way to the most delicious quick-rise yeast breads you've ever had.

Basic Yeast Dough; Pearl Sugar Buns; Sticky Buns with Caramel Sauce; Cinnamon Buns with Vanilla Bean and Cream Cheese Glaze; Apple Rolls with Caramel-Pecan Sauce (Bourbon optional)!

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

Looking for a fun date with your sweetie? Come enjoy a couples night class with us. You and your partner will create a three course meal and then sit down to enjoy the fruits of your labor (and a little wine) at the end of the night!

THIS IS A 3 HOUR CLASS

*Price per couple*

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. Ages 21 and up.

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Professional Pastry Program Level 2

This 10-week series is designed for the beginner or intermediate culinary student or baking enthusiast looking to improve on the basics of baking and pastry. These four-hour classes are taught in a professional environment and include textbook and chef coat. You will work independently and hands-on in a class with no more than 10 students.
 
Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen. As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars. We encourage you to bring a food-safe container to class to bring home your delicious work. Certificates of completion will be awarded at the end of the series.

Class meets from 9am-1pm

Every Monday for 10 weeks
 

Day 1: Mousses and Souffles.  Whip, beat and fold!  Learn the secrets to perfect souffles and smooth as silk mousses.  Chocolate Souffle, Cheese Souffle, Lemon Mousse and Honey Chocolate mousse; Pate a Bombe.

Day 2: Egg-leavened cakes. Perfect your genoise and pair it with a lighter-than-air Dacquoise.  A lemon-scented Chiffon Cake with Bavarian Cream will make your swoon...

Day 3: Fruit Mousse Cakes.  Pair your egg-leaved cake with handmade Ladyfingers and seasonal Berry Mousses for spectacular results.  

Day 4: Yeasted doughs.  From dinner rolls to sticky buns, you'll explore the rich doughs that make breakfast and dinner so much sweeter.

Day 5: Savory breads. Lean doughs are vessels for all things savory.  You'll create your own focaccia and pizza, as well as handmade pita bread, to pair with your housemade cheese.

Day 6: Petit Fours  Small bites make big impressions, and attention to finishing details are key.  We will make Orange Blossom Madeleines, Classic Petit Fours with a Chocolate MIrrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 7: Cake Decorating: Get great a piping and learn new, modern designs for buttercream cakes with clean lines that will impress.

Day 8: Truffles, Marshmallows and Infused Toffees: Create a candy wonderland with our favorite base recipes.  You'll make your own custom ganaches for truffles, embed toffees with your favorite flavors and make batches of marshmallows to rival any you've ever had!

Day 9: Macarons: Perfect the French Method as you make Vanilla Bean, Pistachio and Hazelnut Macarons with custom ganaches and buttercreams to sandwich them with.

Day 10: Making Chocolate Basics Learn the basics of chocolate tempering and make some beautiful treats including rochers and chocolate lollipops!

------------
The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and  light-colored aluminum cake pan measuring 6" and  8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

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

Mozzarella and Parma Ham Grilled Cheese with Pesto; Crab Stuffed Gougeres; Blue Cheese and Onion Dip with Homemade Potato Chips

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

Professional Pastry Program Level 2

This 10-week series is designed for the beginner or intermediate culinary student or baking enthusiast looking to improve on the basics of baking and pastry. These four-hour classes are taught in a professional environment and include textbook and chef coat. You will work independently and hands-on in a class with no more than 10 students.
 
Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen. As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars. We encourage you to bring a food-safe container to class to bring home your delicious work. Certificates of completion will be awarded at the end of the series.

Class meets from 6pm-10pm

Every Wednesday for 10 weeks
 

Day 1: Mousses and Souffles.  Whip, beat and fold!  Learn the secrets to perfect souffles and smooth as silk mousses.  Chocolate Souffle, Cheese Souffle, Lemon Mousse and Honey Chocolate mousse; Pate a Bombe.

Day 2: Egg-leavened cakes. Perfect your genoise and pair it with a lighter-than-air Dacquoise.  A lemon-scented Chiffon Cake with Bavarian Cream will make your swoon...

Day 3: Fruit Mousse Cakes.  Pair your egg-leaved cake with handmade Ladyfingers and seasonal Berry Mousses for spectacular results.  

Day 4: Yeasted doughs.  From dinner rolls to sticky buns, you'll explore the rich doughs that make breakfast and dinner so much sweeter.

Day 5: Savory breads. Lean doughs are vessels for all things savory.  You'll create your own focaccia and pizza, as well as handmade pita bread, to pair with your housemade cheese.

Day 6: Petit Fours  Small bites make big impressions, and attention to finishing details are key.  We will make Orange Blossom Madeleines, Classic Petit Fours with a Chocolate MIrrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 7: Cake Decorating: Get great a piping and learn new, modern designs for buttercream cakes with clean lines that will impress.

Day 8: Truffles, Marshmallows and Infused Toffees: Create a candy wonderland with our favorite base recipes.  You'll make your own custom ganaches for truffles, embed toffees with your favorite flavors and make batches of marshmallows to rival any you've ever had!

Day 9: Macarons: Perfect the French Method as you make Vanilla Bean, Pistachio and Hazelnut Macarons with custom ganaches and buttercreams to sandwich them with.

Day 10: Making Chocolate Basics Learn the basics of chocolate tempering and make some beautiful treats including rochers and chocolate lollipops!

------------
The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and  light-colored aluminum cake pan measuring 6" and  8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

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

Professional Pastry Program Level 1

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

Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen.  As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars.  We encourage you to bring a food-safe container to class to bring home your delicious work.  Certificates of completion will be awarded at the end of the series.

 THIS CLASS MEETS EVERY THURSDAY

For 10 WEEKS FROM 9AM-1PM

Day 1: Introduction to Basic Techniques

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

Day 2: Muffins, Quickbreads and Poundcakes

We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert. 

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

Day 3: Cookies, Brownies and Bars

Make the perfect batch of cookies for consistently even baking and great results every time. 

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

Day 4: Egg-based Desserts

Learn to bake velvety smooth egg based desserts that range from creme brulee to classic chocolate puddings.

Creme Brulee, Milk Chocolate Pudding, Butterscotch Pot de Creme, Cannele

Day 5:Pâte à Choux

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

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

Day 6: Seasonal Fruit and Vegetable Desserts

You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts.

Seasonal Buckles, Cobblers, Upside Down Cake and Apric0t Zucchini Bread

Day 7: Cheesecakes

Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Homemade Graham; Ricotta Cheesecakes; Classic Cream Cheese Cheesecake; various toppings

Day 8:Tarts

Love a cookie crunch filling with a custard or fruit filling? We'll learn the proper way to press crust into a pan and master baking crusts blind and with filling.

Pate Sucre; Lemon Shortcrust: Seasonal Fillings

Day 9: Pies

We'll tackle making the perfect pie dough and then crimp, fold and lattice our dough into beautiful pies

All Butter Pie Dough: Seasonal Fillings

Day 10: Cake Baking:

Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class.

Classic Yellow Cake, Devil’s Food, Italian Buttercream, Basic Cake Decorating, Chocolate Glaze

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

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall.  There is plenty of parking on the third level directly behind the school.  In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall.  This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

Behold the wonder of pillowy, glazed and powdered doughnuts.  Join us for four hours of sinful indulgence as we mix, fry, fill and dunk donuts of all kinds.

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 close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and Up.

Knead, proof and toss your handmade crust to make the perfect texture for your unique pizzas. 

Semolina Pizza Dough; Basil and Shallot Pesto Sauce; Simple Marinara Pizza Sauce; Basil and Walnut Pesto; Homemade Ricotta; Seasonal Vegetable Toppings

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

Join chocolatier Ruth Kennison for an intensive, hands-on 6 hour molded chocolate workshop.  This fun and fast-paced course will take you through the process of making ganaches, caramels, coloring molds with cocoa butter and hand tempering chocolate.  You will leave the class with an impressive box of beautiful molded bon-bons with delectable fillings.

*Pre-Requisite: students MUST have some chocolate tempering experience or have taking Making Basics Chocolate course.

THIS IS A 6 HOUR CLASS 

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. Ages 18 and up.

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

In this 2 hour class, students will work individually to learn cocktail basics, proper cocktail making techniques and a bit of history behind each drink.  We will cover basic bar tool usage, stirring and shaking techniques, garnish preparations and other fundamentals.  For the spirits portion of the class, student will get an introduction to Tiki Cocktails using spirits with techniques learned.

Mai Tai; Fogcutter; Zombie; Pina Colada

 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 close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 21 and up.

Day 1: Fruits Rouge

Explore the wonders of berries and how to marry them into delicate and flavorful entremets.  

Tarte aux Fraises with delicate Tart Crust, Strawberry Pastry Cream and Strawberry Meringue Disc

Charlotte aux Framboise with handmade Ladyfingers, Raspberry Bavarian Cream and Sponge Cake

Gateau aux Fruits Rouges with Sponge Cake, Olive oil and Mascarpone Cream

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Patisseries de Paris: A 4-part series. This series is for the baking enthusiast who is looking forward to new challenges.  These classes are designed as most fine French pastry books are; by groupings of ingredients.  These 4-hour classes are perfect for the advanced baker with recipes inspired by Pierre Herme and Alain Ducasse.

Day 2: Le Cafe

Infuse your desserts with coffee beans from our favorite roasters at Groundwork.  

Tarte Cafe with Chocolate-speckled Shortbread Crust, Mocha Ganache and Coffee Creme Chantilly

Marjolaine au Cafe with Hazelnut Dacquoise, Chocolate Buttercream, Coffee Buttercream and Mirrored Glaze

Macarons au Cafe; French Macarons with Coffee and Cocoa Nibs

Day 3: Amandes, Miel et Noisette

Explore the wonders of nuts and honey.  These recipes are near and dear to my heart and culinary background.

Ruche Amandiers with Honey-infused Puff Pastry and Roasted Almonds served with Honey Caramel Pastry Cream; this recipe was created by my Bonne Maman.

Pain d'Epices; a Honey and Spice bread popular at every 4pm gouter in France.

Gateau Saint-Honore aux Noisettes with Puff Pastry, Choux a la Creme and Hazelnut Creme Chiboust

Day 4: Agrumes

Citrus fruits play up bright flavors and herb infusions in this tart, sweet and luscious class.

Tarte au Citron with Lemon Tart Crust, Meyer Lemon Cream and Candied Orange Slices

Citrus Cake with Chocolate Orange Mousse and Cardamom Glaze

Milk Chocolate Passionfruit Cake with Burnt Lemon Meringue

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

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

These quick and healthy meals will make your weeknight dinners a snap!

Smoky Citrus Shrimp with Jicama, Grapefruit and Avocado Salad; Poblano, Almond, and Mustard Greens Soup; Mango Fajita Chicken Tacos; Puerto Rican Style Turkey with Saffron Cauliflower Rice and Black Beans ; Spicy Chocolate Dipped Banana Bites

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

As the Kentucky Derby approaches, we long for Southern fare to pair with our Mint Juleps! Join us for an evening at the Races where we will prepare delightful Southern finger food that will have you cheering to the finish!

Spiced Pecans; Shrimp and Grits Bites; Crab Toast Points; Pimento Cheese Deviled Eggs; Sweet Potato Goat Cheese Stacks; Fried Green Tomatoes with Spicy Remoulade; Red Velvet Whoopie Pies; Mint Juleps

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 close-toed shoes.  No cell phones in class, please. Ages 21 and up.

The French Macarons has taken off!  These Parisian delicacies can be a bit tricky to bake, and if you feel as though you’ve mastered to basic technique but want to expand your flavor repertoire, then this is the class for you.  We will create infused cookie flavors, explore a myriad of fillings and decorate the shells for a stunning presentation.

Rose Petal Macarons with Vanilla Bean Buttercream; Pistachio Macarons with Lemon Custard; Coconut Macarons with Whipped Chocolate Ganache; Hazelnut Macarons with Gianduja 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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Nothing says Springtime in Southern California like a Mexican Fiesta! Join Chef Chris as she teaches you how to whip up one of her famous spreads that will leave your belly happy and your soul yearning for a siesta!

Mango Margaritas; Guacamole; Quick Pickled Onions (chef demo); Grilled Fish Tacos with Lime-Chipotle Crema, Spicy Cabbage Slaw; Churros with Chocolate Sauce

****Please note that Classes are sold by the couple and not individually****

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 close-toed shoes.  No cell phones in class, please. Ages and 21 up, please.

Black Bean Brownie Bites; Buttermilk Biscuits with Gravy; Quinoa Banana Blueberry Muffins

Let's celebrate the 5th of May(a day early) with a delicioso and elegant brunch.

This 3-hour class will focus on the uses and techniques of working with specific knives.  You’ll discover the correct uses of a boning knife, chef’s knife, paring knife and slicer while breaking down the tool’s anatomy. 

Watch, learn and practice your new found skills by putting together a delicious dinner menu!

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

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

Seasonal Jams and Preserves; Pickles

 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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Love lamb and curious to learn more about various meats and cuts? Learn how to incorporate lamb into your cooking repertoire with these three fantastic dishes with Chef Gill Boyd. Come hungry and leave with leftovers! 

Navarin Lamb Stew; Grilled chops Rosemary Mint Glaze; Lamb Meatballs and Orzo

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

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

Hostess Cupcakes; Oreos; Twinkies

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

All Hail the Mighty Pie.  Flaky, buttery and so effortless in its simplicity, a great pie should be comprised of no more than a tender vessel in which to hold fresh fruits and smooth custards.  You’ll leave this class a master pie dough maker and fruit pie believer.

Flaky, Buttery Pie Crust; Blueberry Pie with  Crumble Topping; Strawberry Rhubarb with Lattice Top; Lemon Meringue w/ Graham Cracker Crust

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Bring on the chocolate! Learn the secrets behind chocolate infusions as you create unique chocolate truffles. We will first master various flavors of ganache and then roll the truffles into beautiful handmade confections. You’ll take home your assortment of truffles in a sweet little box.

Champagne Truffles; Salted Caramel Truffles; Milk Chocolate Passion Fruit Truffles; White Chocolate Lemon Truffles

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

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations. This class is specially created for mothers and children for mothers day.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

THIS IS A 3 HOUR CLASS

Class is priced per person

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. Ages 10 and up.

Mangia!  Fresh pastas and handmade sauces are incomparable.  We’ve paired up our favorite pasta recipes and lined up our saucepans for an Italian culinary adventure.  You will use Lilly’s eggs from the Farmer's Market to create delicious pasta doughs, roll, cut and cook them perfectly al dente.

Basic Pasta dough; Linguine with Fresh Tomato, Garlic and Homemade Ricotta; Fettuccine with Basil and Shallot Pesto

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

It's time for Summer and that means getting in and out of the kitchen quickly! Learn to make 4 amazing one pot wonders with Chef Chris without creating choas in your kitchen.

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

Cake? Check. Pastry Cream? Check? Ganaches, puddings and whipped cream? Check! This class will focus on a variety of different recipes to create a myriad of Layered Desserts or Trifles. We'll make each dessert into sweet individual portions that are perfect for dinner parties or summer time BBQs!

Strawberry Trifle:  Farmers Market Strawberries; Angel Food Cake; Diplomat Cream 

Chocolate Trifle: Brownie Cake; Whipped Cream; Chocolate Pudding; 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 close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

Authentic Indian food is easy once you bread down all spices and learn basic techniques! Come and learn about the cuisine's unique characteristics, history and cultural significance with Chef Senthil Krishnamurthy.

Chicken Tikka Masala: Oven roasted chicken chunks in a creamy tomato sauce

Mutton Sukka: Delicacy of Chettinadu Cuisine

Jeera Pulao: Basmathi Rice braised with Cumin and Ghee (Clarified Butter)

Punjabi Baingan Bharta: Baked eggplant puree with exotic spices from Punjab

Naan: The name say it all, Learn the origin and history of it 

THIS IS A 3 HOUR CLASS 

Private Party

Private Party

Infuse your home with the savory smells of freshly baked tarts with the season's best produce.  We'll hit the farmer's market before class and bring back the taste of fall with these classic dishes that work for any meal.

Pate Brisee (Savory Crust); Wild Mushroom Tart; Quiche Lorraine

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

In this 2 hour class, students will work individually to learn cocktail basics, proper cocktail making techniques and a bit of history behind each drink.  We will cover basic bar tool usage, stirring and shaking techniques, garnish preparations and other fundamentals.  For the spirits portion of the class, student will get an introduction to Pre Prohibition Cocktails using spirits with techniques learned. 

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 close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 21 and up.

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

You heard us!  We will start with the steps to curing your own bacon (as well as infusing it with such staples as maple) and incorporate the strips into some tasty treats that will leave your mouth watering.

How to Cure Your Own Bacon; Chocolate-Dipped Bacon Candy; Date and Bacon Scones; Bacon, Pecan and Chocolate Chip Cookies

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

This is a Prerequisite for Advanced Chocolate Classes including The Molded Chocolate Series and Bon Bon Series and any other advanced chocolate series.

You will learn a brief history of chocolate as well as get a better understanding of the “bean to bar” process (chocolate tasting will be a requirement for this portion of class)! You will learn the basics of tempering and make some basic chocolates. This class will prepare you making delicious chocolates with Ruth in her series or just get you started with making chocolate at home.

Includes tempering basics and some chocolate dipping!

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

Interested in learning how coconut flour works? Join Pastry Chef Hadley as she teaches you tips and tricks for working with coconut flour, a delicious high fiber alternative to traditional wheat flour.

Chia Crackers; Lemon Bluberry Muffins; Chocolate Chip Cookies; Flax Coconut Loaf Bread

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations. Perfect for celebrating Memorial Day!

Red & Blue Vanilla Bean Macarons; Italian Buttercream

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Join us for an intensive, six-hour comprehensive French Macarons class that will cover everything from the French Method to Italian Method and how to construct a Macarons Tower.

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

These quick and healthy meals will make your weeknight dinners a snap!

Barbeque Salmon with Green Mango Salsa; Vietnamese Style Noodle soup with Shrimp and Shiritake Noodles; Chicken and Brocolini Stir Fry with Cashews over Garlicky Caulflower Rice; Tropical Coconut Chia Pudding

THIS IS A 3 HOUR CLASS

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Have you given up grains for health reasons or just trying to eat less processed foods? Then this class is for you. We'll make some of our favorite Mediterranean treats grain free and delicious!

Baba Ghannouj; Zucchini Hummus; Lamb Meatballs with Grain Free Pita & Homemade Dairy Free Tzatziki Sauce; Cauliflower Tabouli

 This class is grain free, dairy free, legume free & soy free

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. Ages 16 and up.

Ciao Ragazzi! Join us for a delightful evening of traditional Neapolitian pizza making just like they do in Naples, Italy. We'll make beautiful light dough and top it with classic tomato sauce, homemade mozzeralla and ricotta. At the end of class we'll take out left over dough and it fry up then top the dough with powdered sugar and chocolate. Mangia!

Traditional Neapolitan Pizza Dough, Mozzarella, Ricotta, Tomato Sauce; Fritta(fried dough) with powdered sugar and chocolate

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

Tired of going out to brunch? Learn to whip up your own beautiful brunch buffet from scratch and dazzle your friends and family!

Mimosas and Coffee on the side!

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 close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 21 and up.

Looking for a fun date with your sweetie? Come enjoy a couples night class with us. You will learn to make a three course meal and then down to enjoy the fruits of your labor(and a little wine) at the end of the night!

THIS IS A 3 HOUR CLASS

*Price per couple*

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. Ages 21 and up.

Wake up!  It's time for a breakfast treat!  Join us for three hours of deliciously easy recipes that will have your family and friends clamoring for more.  These recipes require less than 10 minutes of prep time and use ingredients you're likely to already have.  Bring a container or two with you- you'll be bringing home breakfast for the next few days!

Join us for an exciting new concept! Pie Therapy was created with two skilled therapists with the intention to create a space where your purpose is to work on and through personal challenges that arise on a journey through the making of pies. This special 4-hour class will be held in a our safe and comfortable kitchen classroom and led by 1 trained and skilled clinicians in addition to our culinary staff.  Please note that all participants will be asked to sign a waiver of confidentiality.

Perfecting flaky pie crust, Brown Butter Apple Pie, Berry Hand Pies.

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 close-toed shoes and no perfume/cologne.  No cell phones in class, please. Ages 16 and up.

Soup Sisters and Broth Brothers is a non-profit charitable social enterprise dedicated to providing comfort to women, children and youth through the making, sharing and donating of soup.

Anyone can be a Soup Sister and a Broth Brother . Simply join us in one of our soup-making sessions that will provide hundreds of litres of soup to women shelters and programs for youth in crisis right across the country!

The concept is simple. Soup Sisters and Broth Brothers are year-round programs where participants pay a $55 registration fee to participate in a soup-making event at a local professional kitchen under the guidance of a chef facilitator. Each event produces approximately 150-200 servings of nourishing soup that are delivered fresh to a local shelter. Events are social evenings with lively conversation, chopping, laughter and warm kitchen camaraderie that culminate in a simple, sit-down supper of soup, salad, bread and wine for all participants.

The Soup Sisters organization does not profit from the $55 participation fee as ninety-five percent of the $55 participation fee goes to the culinary partner. Soup Sisters is actually a customer of the Culinary Partner and afforded all the benefits of good service, fresh ingredients and operational excellence as any customer would receive. This ensures that the finest ingredients possible are used every time for the soups we provide to women, children and youth.

Please click here to sign up

Join Joseph Shuldiner, founder and director of the Institute of Domestic Technology, a modern home-ec university, for a 3 week series focusing on amazing meals that "Just happen to be vegan". His delightful recipes rarely contain meat substitutes, but rather celebrate ingredients from the plant kingdom on their own merits. Whether you are a vegan or not you will learn how elevate yor vegetables to a whole new level.

Branzino: Salt baked , En papilotte, Whole Roasted 

This 3-hour class will focus on the uses and techniques of working with specific knives.  You’ll discover the correct uses of a boning knife, chef’s knife, paring knife and slicer while breaking down the tool’s anatomy. 

Watch, learn and practice your new found skills by putting together a delicious dinner menu!

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

This is a Prerequisite for Advanced Chocolate Classes including The Molded Chocolate Series and Bon Bon Series and any other advanced chocolate series.

You will learn a brief history of chocolate as well as get a better understanding of the “bean to bar” process (chocolate tasting will be a requirement for this portion of class)! You will learn the basics of tempering and make some basic chocolates. This class will prepare you making delicious chocolates with Ruth in her series or just get you started with making chocolate at home.

Includes tempering basics and some chocolate dipping!

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

Mangia!  Fresh pastas and handmade sauces are incomparable.  We’ve paired up our favorite pasta recipes and lined up our saucepans for an Italian culinary adventure.  You will use Lilly’s eggs from the Farmer's Market to create delicious pasta doughs, roll, cut and cook them perfectly al dente.

Basic Pasta dough; Linguine with Fresh Tomato, Garlic and Homemade Ricotta; Fettuccine with Basil and Shallot Pesto

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Join chocolatier Ruth Kennison as you learn how to use infuse the finest confections and chocolates with the best of local, fruits, nuts and herbs from our Santa Monica Farmers Market.  This two-day series will cover a variety of caramels, dark chocolate and milk ganaches for enrobing.  Students will make caramels, prepare ganache, temper chocolate and enrobe the ganaches to make bon bons.

The recipes will include but not be limited to the following:

Seasonal caramels; Fresh mint ganache; Farmer market nut bark; Herbal ganaches

Must have taken Making Chocolate Basics or have some tempering experience

THIS IS A 2 DAY SERIES

EACH CLASS IS 4 HOURS

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. Ages 16 and up.

Going grain free or Paleo can be a challenging undertaking. You have to learn a whole new way of cooking and baking and is often frustrating to master. In this series, we will decode the challenges of going grain free, gluten free, dairy free, soy free and refined sugar free.

* Some of the recipes will be nut free but not all

Week 1: Baking Grain Free

Using nut flourst, seed flours, coconut flours & starches to replace breads, crackers & pastries

Week 2: Replacing Grains with Vegetables

We will use cauliflower, squash, yams, and other delicious produce to make "rice", "pasta", & "bread"

Week 3: Putting it all together

In week 3 we will make sauces, dressings, condiments in addition to discussing food prep like make ahead meals and crockpots.

CLASS IS FROM 6pm-10pm

EVERY MONDAY FOR 3 WEEKS

While we provide all ingredients, please note that it is helpful for all students to bring your own tupperware to bring food home from class.

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

Have you ever wondered what all those chefs are going to make with all that fresh produce they buy at the Farmers Market?  Now is your chance to follow a chef back to the kitchen and learn how they put all of the ingredients together to create a special farmers market menu.  The Follow That Chef classes are are free of charge and require RSVP.  

Menu TBD

Wednesday, June 11th; meet Chef Keefe and our staff with the red wagon near 3rd st. and Arizona, in front of Stefano’s Pizza in the middle of the Santa Monica Farmer's Market at 9am sharp.  This walk will then move on to The Market at Santa Monica Place for a book signing, followed by a demonstration and tasting.

Ashton Keefe is a classically trained chef with a passion for all things food. Having grown up as the daughter of a chef and self-proclaimed, “Kitchen Bully” Ashton instead began baking in the “pastry kitchen” of her home: the only area she was allotted territory. From here, her blog, “Diary of a Sweet Tooth” began.

After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at Manhattan's, The French Culinary Institute (now the ICC) in Manhattan, where she continues to support and teach alumni and prospective students.

In addition, Ashton edits Today Show regular and wine expert Leslie Sbrocco’s Thirsty Girl. She writes and develops for O Magazine, Everyday with Rachael Ray Magazine, Shape Magazine, The Latin Kitchen, The Local Palate, Food 52 and Whole Foods Market and works with brands such as Euphrates Cheese, Simi Winery, Moet & Chandon and Sutter Home Winery.

Rose and grilling is a perfect combination during the summertime, and drinking "pink" is always in style. Learn how to pair grilling favorites with different varietals of rose. This class will be taught by guest teacher Ashton Keefe of NYC!

Grilled Skirt Steak; Grilled Caesar Salads; Grilled Branzino with Herbs, Lemon and Olives; Grilled Pork Chops

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 close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 21 and up.

About Ashton

After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at Manhattan's, The French Culinary Institute (now the ICC) in Manhattan, where she continues to support and teach alumni and prospective students.

Following a position as personal assistant to the infamous (and insatiable) food critic, Gael Green. Ashton has worked with acclaimed chefs such as Marc Forgione and Marcus Samuelsson, as well as TV personalities and chefs Rachael Ray, Guy Fieri and Curtis Stone. She has been featured on Food Network’s Guy vs. Rachael, BetterTV and Potluck Video. 

In addition, Ashton edits Today Show regular and wine expert Leslie Sbrocco’s Thirsty Girl. She writes and develops for O Magazine, Everyday with Rachael Ray Magazine, Shape Magazine, The Latin Kitchen, The Local Palate, Food 52 and Whole Foods Market and works with brands such as Euphrates Cheese, Simi Winery, Moet & Chandon and Sutter Home Winery.

Discover how simple and delicious at-home cheeses are to make.  We will discuss the properties of dairy and cultures, rennet and kefir as we make our own starter and with it create a variety of simple cheeses.  Whey cool!

Chevre; Queso Blanco; Smoked Mozzarella;  Cheddar

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 close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and Up.

Cocktail flavored macarons? Yes, Please!  These Parisian delicacies can be a bit tricky to bake, and if you feel as though you’ve mastered to basic technique but want to expand your flavor repertoire, then this is the class for you.  We will create infused cookie flavors, explore a myriad of fillings and decorate the shells for a stunning presentation.

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Behold the wonder of pillowy, glazed and powdered doughnuts.  Join us for four hours of sinful indulgence as we mix, fry, fill and dunk donuts of all kinds.

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 close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and Up.

What is real Barbecue? It’s cooking low and slow not grilling.  It’s the rub, smoke and basting. To enjoy real BBQ in your own kitchen you can use tender cuts to speed up your cooking time with the same great flavor. Custom spice rub will be made for all the meats.

Beef Tri Tip; Chicken Quarters; Pork loin; Potato Salad and Slaw sides and homemade BBQ sauce

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

Private Party

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Vanilla Bean Macarons; Italian Buttercream; Salted Caramel 

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Private Party

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

Hostess Cupcakes; Oreos; Twinkies

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

Kale Caesar with Toasted Breadcrumbs; NY Strip Steaks with Rosemary & Red Wine Reduction;  Spinach Gratin;  Duchess Potatoes;  Chocolate Orange Mousse

Tired of going out to brunch? Learn to whip up your own beautiful brunch buffet from scratch on our New Orleans Style!

Beignets; Baked Cheese Grits; Oysters Rockefeller; Andouille Sausage Frittata

Mimosas and Coffee on the side!

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 close-toed shoes.  No cell phones in class, please.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 21 and up.

Indian food is not hard to make especially when it comes to authentic ones. Come learn the unique characteristic of the ingredients used in  Indian cuisine and how to use them. Also learn their importance in the Indian Sub continent in reference to the culture.  Join Chef Senthil Krishnamurthy and learn his authentic simplest recipes that will help you make them on your own at home.

Chicken Tikka Masala: Oven roasted chicken chunks in a creamy tomato sauce

Mutton Sukka: Delicacy of Chettinadu Cuisine

Jeera Pulao: Basmathi Rice braised with Cumin and Ghee (Clarified Butter)

Punjabi Baingan Bharta: Baked eggplant puree with exotic spices from Punjab

Naan: The name say it all, Learn the origin and history of it

THIS IS A 3 HOUR CLASS 

Behold the power of butter.  And yeast.  And a little (not a lot) of sugar.  Croissants are the pinnacle of Viennoiserie, and their success depends not on a culinary degree but close attention to simple techniques and a basic understanding of the chemistry of butter, gluten, sugar and moisture.  Join us for an intense, 6-hour course on the fundamentals of each step of the laminated dough process. You will mix, form, chill, fold and shape your doughs at every step of the process into several different pastries and take home both the finished product and nearly ready plaque to continue working with.

The Steps: Preferment; Lamination; Turns; Proofing

Plain Croissants; Pain au Raisin; Pain au Chocolat; Ham and Cheese; Almond

THIS IS A 6 HOUR CLASS

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. Ages 16 and up.

How do you cook all that seafood you see at your local store? Use different cooking techniques to make great seafood dishes that are easy to prepare using sustainable seafood with your sweetie!

Ginger Lemon Tilapia; Roasted Salmon filet with Leeks and Parsley; Shrimp Scampi; Oven Fried Catfish with Tartar Sauce

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

Join us as we take a bite out of the myths of making these delicate Parisian cookies.  This intense class will focus on the technique of making macarons and how to create enticing flavor combinations.

Mocha Macarons  with Chocolate Ganache;  Green Tea Macarons with Passionfruit Buttercream

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Want to learn to decorate like pro? Make the perfect cake like you see on tv? Well you need to start with the basic fundamentals of cake decorating! Join Clemence. as she teaches you the right way to decorate, step by step, so that you can feel at ease learning to put together and decorating your first cake.

- How to cut cake layersFilling Layers
- The Perfect crumb coat
- Filling a Piping Bag
- Learning piping tips
- How to properly use a turn table
- How to pipe borders

This is prerequisite for Advanced Buttercream, Fondant and Gum paste, Wedding Cake decorating and all other cake decorating classes.

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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Grab your apron, get out the butter and start your engines!  This class will teach you how to perfect your cookie-baking techniques, create new homemade favorites and impress your favorite cookie lover.

Classic Almond and Raspberry Petit Fours; Coconut Macarons (and chocolate-dipped ones too)!; Hazelnut Financiers; Vanilla Bean Madeleine Cookies

THIS IS A 3 HOUR CLASS

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

Knead, proof and toss your handmade crust to make the perfect texture for your unique pizzas. 

Semolina Pizza Dough; Basil and Shallot Pesto Sauce; Simple Marinara Pizza Sauce; Basil and Walnut Pesto; Homemade Ricotta; Seasonal Vegetable Toppings

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

Looking for a fun date with your sweetie? Come enjoy a couples night class with us. You will learn to make a three course meal and then down to enjoy the fruits of your labor(and a little wine) at the end of the night!

THIS IS A 3 HOUR CLASS

*Price per couple*

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. Ages 21 and up.

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

Seasonal Jams and Preserves; Pickles

 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 close-toed shoes.  No cell phones in class, please. Ages 16 and up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

Monday: Bifteck Hache a la Lyonnaise; Coulis de Tomates à la Provençale; Petits Pois & Carottes Glacees; Pommes de Terre a L’Huile; La Tarte des Demoiselles Tatin (Beef with Onions and Herbs; Fresh Tomato Puree with Garlic & Herbs; Buttered Peas & Glazed Carrots; French Potato Salad; Upside-down Apple Tart)

Tuesday: Quiche Lorraine; Quiche au Fromage; Râpée Morvandelle; Tarte aux Abricots/Pêche; Pêches Cardinal (Cream & Bacon Quiche; Cheese Quiche; Gratin of shredded potatoes with ham, eggs & onions; Fresh Apricot or Peach Tart; Fresh Peach Compote with Raspberry Puree)

Wednesday: Soufflé Au Fromage; Soufflé Aux Epinards; Tomates à la Provençale; Haricots Verts à la Provençale; Soufflé Au Chocolat (Cheese Soufflé; Spinach Soufflé; Tomatoes Stuffed with Bread Crumbs, Herbs & Garlic; Green Beans with Tomatoes, Garlic & Herbs; Chocolate Soufflé)

Thursday: Poulet Sauté à la Crème; Potage aux Courgettes; Ratatouille; Clafouti aux Mûres; Claflouti aux Myrtilles (Sautéed Chicken with Cream Sauce; Zucchini Soup; Eggplant Casserole w/ Tomatoes, Zucchini, Onions & Peppers; Blackberry Dessert Pancake; Blueberry Dessert Pancake)

Friday: Fricasse de Poulet a L’Ancienne; Brocoli Sautes a la Nicoise; Chou-fleur à la Mornay; Le Marquis, Glaçage au Chocolate (Chicken Simmered with Onions & Mushrooms; Broccoli Sautéed with Onions, Bacon & Bread Crumbs; Gratiné Cauliflower with Cheese Sauce ; Chocolate Sponge Cake; Chocolate Glaze)

SUMMER CAMP MEETS MONDAY THROUGH FRIDAY FROM 9AM TO 12AM

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes. Students with long hair, please wear it up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

Monday Tomato Basil Bisque with Parmesan Crisps; Macaroni & Cheese with 3 Cheeses; Wedge Salads w/ Heirloom Tomatoes, Applewood Bacon & Homemade Buttermilk Dressing; Apple Crisp with Cinnamon Whipped Cream

Tuesday Mini Tostadas; Grilled Flank Steak Tacos with Grilled Peppers and Onions; Guacamole; Spanish Rice & Beans; Tres Leches Cake with Fresh Berries

Wednesday Warm Spinach Salad with Bacon; Chicken Paillard with Rosemary Sauce Veloute and Celeriac Puree; Green Bean Amadine; Chocolate Mousse

Thursday Shrimp Cocktail; Panko-Crusted Turkey Breast with Fresh Herbs; Duchesse Potatoes; Garlic Sautéed Greens; Fresh Peach Tarts

Friday Friday Grilled Tomato and Pepper Bruschetta with Homemade Ricotta; Whole Roasted Lemon Chicken with Pan-Roasted Vegetables; Massaged Kale Salad with Honey-Lemon Dressing; Lemon Granita with Fresh Berries

SUMMER CAMP MEETS MONDAY THROUGH FRIDAY FROM 9AM TO 12AM

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes. Students with long hair, please wear it up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

Monday: France: Crêpes Farcies et Roulées; Sauce Béchamel; Gateau de Crêpes; Creme Patissiere (Stuffed and Rolled French Pancakes); White Sauce; Multi Layered Crepe Cake; Vanilla Custard Filling)

Tuesday: Italy: Tramezzini di Ricotta e Anguria;  Gnocchi di Patate Dolci; Insalata alla Cesare; Panna Cotta con Fragole e Vaniglia (Watermelon with Homemade Ricotta; Sweet Potato Gnocchi with Brown Butter & Sage Sauce; No-Egg Caesar Salad; Strawberry-Vanilla Panna Cotta)

Wednesday: India: Pinchos Jamon con Datil y Queso;  Tortilla de Patata; Gambas al Ajillo; Arroz con Leche (Bacon-Wrapped Dates Stuffed with Manchego Cheese; Spanish Potato Omelet; Garlic Butter Shrimp; Toasted Bread with Tomato;
Sweet Rice Pudding)

Thursday: Vietnam: Banh Mi; Phở; Bap Xao; Banh Bong Lan Vietnamese Chicken Sandwich with Pickled Veggies; Vegetable & Rice Noodle Soup; Corn with Chile, Scallions & Shrimp; Vietnamese sponge cake)

Friday: China: Fried Rice; Steamed Dumplings; Orange Chicken; Beef with Broccoli; Chinese Almond Cookies*

 *Nut allergy

SUMMER CAMP MEETS MONDAY THROUGH FRIDAY FROM 9AM TO 12AM

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes. Students with long hair, please wear it up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

Our week-long series alternate from cooking to baking every week and feature menus from fruit tarts to decorated cookies in small, hands-on classes.  Kids' camp is for children ages 6-12 .

Monday: Germany: German Soft Pretzels; Pretzel Dogs; Cinnamon Sugar; Honey Mustard

Tuesday: Italy: Tomato and Herb Foccacia; Gelato; Pizzelle

Wednesday: India: Garlic and Plain Naan; Samosas; Mango Lassi

Thursday: Argentina:Sweet & Savory Empanadas; Alfagor Cookies

Friday: France: Mini Quiche; French Macarons; Buttercream

SUMMER CAMP MEETS MONDAY THROUGH FRIDAY FROM 9AM TO 12AM

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes. Students with long hair, please wear it up.

Join us for an exciting new concept! Pie Therapy was created with two skilled therapists with the intention to create a space where your purpose is to work on and through personal challenges that arise on a journey through the making of pies. This special 4-hour class will be held in a our safe and comfortable kitchen classroom and led by 1 trained and skilled clinicians in addition to our culinary staff.  Please note that all participants will be asked to sign a waiver of confidentiality.

Perfecting flaky pie crust, Brown Butter Apple Pie, Berry Hand Pies.

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 close-toed shoes and no perfume/cologne.  No cell phones in class, please. Ages 16 and up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

Our week-long series feature menus from fruit tarts to decorated cookies in small, hands-on classes.  Kids' camp is for children ages 6-12 .

Monday: Breakfast Treats: Honey Granola; Blueberry Muffins; Buttermilk Biscuits

Tuesday: Cookies and Bars: Chocolate Chip Cookies; Snickerdoodles; Brownies

Wednesday: Bread Baking: Brioche Loaves and Cinnamon Rolls with Cream Cheese Glaze

Thursday: Crusts: Handpies; Pop Tarts; Vegetable Tarts

Friday: Cupcake and Cake Decorating: Vanilla Cake; Chocolate Cupcakes; Buttercream Frosting

SUMMER CAMP MEETS MONDAY THROUGH FRIDAY FROM 9AM TO 12AM

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes. Students with long hair, please wear it up.

Grab your Chef's Hat and let us whisk you into a delicious week-long culinary camp!  Your child will learn how to make absolutely everything from scratch, using Farmer's Market ingredients , meet local chefs and gain confidence and safety in the kitchen.  

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 and include textbook and chef coat.  You will work independently and hands-on in a class with no more than 10 students.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

This is a 5 day intensive series that is for students that can be added to the 2 week series or taken alone.

Day 1: Yeasted doughs

From dinner rolls to sticky buns, you'll explore the rich doughs that make breakfast and dinner so much sweeter.

Brioche, Sticky Buns, Rolls.

Day 2: Savory breads.

Lean doughs are vessels for all things savory. You'll create your own focaccia and pizza, as well as handmade pita bread, to pair with your housemade cheese.

Focaccia, Crackers, Pizza Dough, Pita Bread.

Day 3: Truffles, Marshmallows and Infused Toffees

Create a candy wonderland with our favorite base recipes. You'll make your own custom ganaches for truffles, embed toffees with your favorite flavors and make batches of marshmallows to rival any you've ever had!

Honey Marshmallows, Chocolate Truffles, English Butter Toffee, Caramel.

Day 4: Macaron

Perfect the French Method as you make Vanilla Bean, Pistachio and Hazelnut

Macarons with custom ganaches and buttercreams to sandwich them with.

Classic Almond Macarons, Hazelnut Macarons with Gianduja Ganache, Pistachio Macarons with Raspberry Ganache.

Day 5: Making Chocolate Basics

Learn the basics of chocolate tempering and make some beautiful treats including rochers and chocolate lollipops!

Rochers, Mendiant, Chocolate Lollipops, Tempering.

THIS CLASS MEETS MONDAY - FRIDAY FOR 5 HOURS A DAY

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 bring tupperware containers to bring food home in.

Please arrive on time in comfortable attire and close-toed shoes. No cell phones in class, please.

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

Our new, extended Pro 3 features a master class in each of the subjects below.   Textbooks and chef coat are provided. Assignments will be given out weekly, and classes will be taught using formulas, baker's percentages and with techniques needed to work in a commercial kitchen. As with all our Pro courses, students will work individually.  Pro Pastry 2 is required as a prerequisite.  For more accomplished bakers, please email us to schedule a meeting prior to registering to determine skill level.

Students are welcome to come in one hour prior to class start time in order to troubleshoot.  Internship opportunities are available at The Curious Baker for qualifying students.

Week 1: Opera Cakes

Discover the secrets behind all those thin and delicate layers while making Genoise, Dacquoise and various Ganaches.  You'll top your Gateau with a brilliant coat of chocolate glaze.  

Week 2: Macarons Intensive (6 hours)

This 6-hour class will cover three methods; the French, Italian and a hybrid Macarons method.  You'll make a variety of seasonal fillings and learn how to create a Macaron Tower for a stunning display.

Week 3: Advanced Cake Decorating

You'll bring a three cakes of various sizes to class (or make them before class the week prior) and mask them, ready for stacking, fondant work (if desired) and bordering.  You'll learn how to stabilize cakes, make topsy-turvy designs and basic gumpaste flowers.

Week 4: Caramels

Our resident confectioner and chocolatier Ruth Kennison will take you on a journey through sugar!  You'll make honey lavender caramels, chocolate caramels and the richest salted caramels.  All caramels will be wrapped in various papers and wrappers.

Week 5: Confections

Continue your sweet adventure with a turn towards harder candies.  You'll make Nougat, various Marshmallows and Pate de Fruits.  These confections will also be professional wrapped and presented.

Week 6: Chocolate Tempering

The science of chocolate will be explored!  You'll master the three forms of tempering, from tabling to seeding to the direct method.  You'll make Mendiants, Rochers and other hand-dipped sweets.

Week 7: Puff Pastry

Laminate!  You'll make your own Puff Pastry, complete six folds and make a variety of products, from Vol a Vent to Napoleon and Palmiers.

Week 8: Brioche and Danish

These rich laminated doughs are an integral part of any baker's repertoire.  You'll be making, shaping and proofing a variety of breads, from Brioche a Tete to Babka and Bostock.  You'l also make classic Danish, from Apricot to Cheese.

Week 9: Baguette and Batard

Explore the wonders of sourdoughs and lean doughs to make a variety of shapes; from Epi to Fougasse, Baguette and its shorter, stouter Batard.

Week 10: The Croissant Class (6 hours)

Hallelujah!  Our favorite class is now part of the Pro 3 series.  This 6-hour exploration into the world of butter and flaky wonderfullness will yield you Pain au Chocolat, Pain au Raisin, Classic Croissant and Ham and Gruyere Croissants.  (It is my absolute favorite class to teach).

------------
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 9” by 3” tall.  This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

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

Professional Pastry Program Level 1

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

Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen.  As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars.  We encourage you to bring a food-safe container to class to bring home your delicious work.  Certificates of completion will be awarded at the end of the series.

 THIS CLASS MEETS EVERY MONDAY

For 10 WEEKS FROM 9AM-1PM

Day 1: Introduction to Basic Techniques

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

Day 2: Muffins, Quickbreads and Poundcakes

We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert. 

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

Day 3: Cookies, Brownies and Bars

Make the perfect batch of cookies for consistently even baking and great results every time. 

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

Day 4: Egg-based Desserts

Learn to bake velvety smooth egg based desserts that range from creme brulee to classic chocolate puddings.

Creme Brulee, Milk Chocolate Pudding, Butterscotch Pot de Creme, Cannele

Day 5:Pâte à Choux

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

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

Day 6: Seasonal Fruit and Vegetable Desserts

You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts.

Seasonal Buckles, Cobblers, Upside Down Cake and Apric0t Zucchini Bread

Day 7: Cheesecakes

Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Homemade Graham; Ricotta Cheesecakes; Classic Cream Cheese Cheesecake; various toppings

Day 8:Tarts

Love a cookie crunch filling with a custard or fruit filling? We'll learn the proper way to press crust into a pan and master baking crusts blind and with filling.

Pate Sucre; Lemon Shortcrust: Seasonal Fillings

Day 9: Pies

We'll tackle making the perfect pie dough and then crimp, fold and lattice our dough into beautiful pies

All Butter Pie Dough: Seasonal Fillings

Day 10: Cake Baking:

Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class.

Classic Yellow Cake, Devil’s Food, Italian Buttercream, Basic Cake Decorating, Chocolate Glaze

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

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall.  There is plenty of parking on the third level directly behind the school.  In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall.  This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

Bring forth your inner Chef with this 15-week program designed to teach you classic techniques and tune into your culinary intuition. This series focuses on building menus from start to finish; from basic knife skills to the perfect sear. Series are limited to 10 students and are entirely hands- on. Chef coats and textbook are provided. All students will learn and practice mise en place and work as though they are in a professional environment.  Please bring containers with you to class for all foods not consumed during the course.

THIS IS AN 15 WEEK SERIES 


MONDAYS FROM 6PM-10PM

1-Knife skills and stocks

Correct way to hold and use a knife, knife safety; Basic knife cuts for vegetables and onions (use vegetable cuts in stocks); Sharpening knife technique; Fundamentals of white stocks, brown stocks, fish stocks, vegetable stocks; Understanding kitchen and station organization in a professional kitchen.

2-Soups

Preparation of thick and thin soups; Potato leek (puree); Cream of mushroom (cream); French Onion (thin).

3-Sauces

Preparation of five mother sauces, understanding roux and other thickeners; Béchamel; Espagnole; Veloute; Tomato; Hollandaise.

4-Cooked Vegetables: Sauté, Sweat, Braise, Blanch, and Grill

Understanding foundation cooking techniques of different vegetables; Braised leeks; Blanched and sautéed green beans; Grilled eggplant and zucchini; Sweating vegetables Ratatouille.

5-Cooked Vegetables: Roast, Fry, and Bake

Understanding foundation cooking techniques with different vegetables; Roast potatoes (roast); Baked squash (bake); French Fries (fry); Potatoes Au gratin (bake).

6-Salad preparation

Understanding types of dressings and emulsions; Vinaigrette; Mayonnaise; Tossed green salad with vinaigrette; Potato salad with mayonnaise; Caesar salad.

7-Eggs and Cheese

Poached eggs; Hard boiled and soft boiled; Over easy and sunny side up; Omelet- French and American; Understanding different types of cheese and their uses in cooking techniques. 

8-Whole Grains-Legumes

Cooking techniques for whole grains; Water to grain ratios, techniques for serving hot or cold; Bulghur wheat; Quinoa ; Amaranth; Black bean chili; Lentil salad.

9-Polenta, Pasta, Rice

Preparation of fresh pasta dough; Cooking fresh and dried pasta; Boiled rice; Rice Pilaf; Pasta alfredo. 

10-Poultry: Fabricate a Whole Chicken: Roast, Sauté, Fry, Grill

Fabricate chicken in eight parts; Roast leg; Sauté breast; Grill Thigh; Fried wings. 

11-Poultry: Braising

 Braised chicken parts in three different preparations; Coq au vin; Bonne femme; A la Normande.

12-Meat: Beef, Lamb, and Pork; Sauté, Roast, Grill

 Understanding cooking techniques for a variety of meats and cuts; Sautéed pork loin; Grilled beef sirloin; Roasted lamb shoulder.

13-Meat: Braising

 Three different braised meat dishes Goulash (beef); Navirin (lamb); Burgundy (beef).

14-Fish: Roast, Sear, Grill, Sauté, Braise

Learning techniques of fish preparation: Roasted salmon with herbs; Sautéed tilapia with brown butter and lemon; Grilled tuna with compound butter; Braised sole with shallots and cream

15-Shellfish: Shrimp, Mussels, Clams, Lobster, Crab

 Steamed mussels with garlic and wine; Poached shrimp cocktail sauce; Clams on half shell; Roast lobster tails with lemon butter;  Crab cakes with tartar sauce.

THIS IS A 4 HOUR CLASS

The Professional Chef Series take place at cooking school at the Santa Monica Place Mall. 
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 bring tupperware and reusable bags to class to take food home.
Please arrive on time in comfortable attire and close-toed shoes. No cell phones in class, please.
Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

Professional Pastry Program Level 2

This 10-week series is designed for the beginner or intermediate culinary student or baking enthusiast looking to improve on the basics of baking and pastry. These four-hour classes are taught in a professional environment and include textbook and chef coat. You will work independently and hands-on in a class with no more than 10 students.
 
Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen. As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars. We encourage you to bring a food-safe container to class to bring home your delicious work. Certificates of completion will be awarded at the end of the series.

CLASS MEETS FROM 9am-1pm

EVERY TUESDAY FOR 10 WEEKS

Day 1: Mousses and Souffles.  Whip, beat and fold!  Learn the secrets to perfect souffles and smooth as silk mousses.  Chocolate Souffle, Cheese Souffle, Lemon Mousse and Honey Chocolate mousse; Pate a Bombe.

Day 2: Egg-leavened cakes. Perfect your genoise and pair it with a lighter-than-air Dacquoise.  A lemon-scented Chiffon Cake with Bavarian Cream will make your swoon...

Day 3: Fruit Mousse Cakes.  Pair your egg-leaved cake with handmade Ladyfingers and seasonal Berry Mousses for spectacular results.  

Day 4: Yeasted doughs.  From dinner rolls to sticky buns, you'll explore the rich doughs that make breakfast and dinner so much sweeter.

Day 5: Savory breads. Lean doughs are vessels for all things savory.  You'll create your own focaccia and pizza, as well as handmade pita bread, to pair with your housemade cheese.

Day 6: Petit Fours  Small bites make big impressions, and attention to finishing details are key.  We will make Orange Blossom Madeleines, Classic Petit Fours with a Chocolate MIrrored Glaze, Lacey Tuile Cookies and Brown Butter Financiers.

Day 7: Cake Decorating: Get great a piping and learn new, modern designs for buttercream cakes with clean lines that will impress.

Day 8: Truffles, Marshmallows and Infused Toffees: Create a candy wonderland with our favorite base recipes.  You'll make your own custom ganaches for truffles, embed toffees with your favorite flavors and make batches of marshmallows to rival any you've ever had!

Day 9: Macarons: Perfect the French Method as you make Vanilla Bean, Pistachio and Hazelnut Macarons with custom ganaches and buttercreams to sandwich them with.

Day 10: Making Chocolate Basics Learn the basics of chocolate tempering and make some beautiful treats including rochers and chocolate lollipops!

------------
The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall. There is plenty of parking on the third level directly behind the school. In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 5 oz. size), a shallow-dish pie tin and  light-colored aluminum cake pan measuring 6" and  8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

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

Professional Pastry Program Level 1

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

Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen.  As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars.  We encourage you to bring a food-safe container to class to bring home your delicious work.  Certificates of completion will be awarded at the end of the series.

 THIS CLASS MEETS EVERY TUESDAY

For 10 WEEKS FROM 6PM-10PM

Day 1: Introduction to Basic Techniques

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

Day 2: Muffins, Quickbreads and Poundcakes

We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert. 

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

Day 3: Cookies, Brownies and Bars

Make the perfect batch of cookies for consistently even baking and great results every time. 

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

Day 4: Egg-based Desserts

Learn to bake velvety smooth egg based desserts that range from creme brulee to classic chocolate puddings.

Creme Brulee, Milk Chocolate Pudding, Butterscotch Pot de Creme, Cannele

Day 5:Pâte à Choux

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

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

Day 6: Seasonal Fruit and Vegetable Desserts

You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts.

Seasonal Buckles, Cobblers, Upside Down Cake and Apric0t Zucchini Bread

Day 7: Cheesecakes

Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Homemade Graham; Ricotta Cheesecakes; Classic Cream Cheese Cheesecake; various toppings

Day 8:Tarts

Love a cookie crunch filling with a custard or fruit filling? We'll learn the proper way to press crust into a pan and master baking crusts blind and with filling.

Pate Sucre; Lemon Shortcrust: Seasonal Fillings

Day 9: Pies

We'll tackle making the perfect pie dough and then crimp, fold and lattice our dough into beautiful pies

All Butter Pie Dough: Seasonal Fillings

Day 10: Cake Baking:

Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class.

Classic Yellow Cake, Devil’s Food, Italian Buttercream, Basic Cake Decorating, Chocolate Glaze

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

The Professional Baking Series take place at our new, state-of-the-art cooking school at the Santa Monica Place Mall.  There is plenty of parking on the third level directly behind the school.  In order to qualify for a certificate of completion, all classes need to be attended.

While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall.  This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. 

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. Ages 16 and up.

Join us for an exciting new concept! Pie Therapy was created with two skilled therapists with the intention to create a space where your purpose is to work on and through personal challenges that arise on a journey through the making of pies. This special 4-hour class will be held in a our safe and comfortable kitchen classroom and led by 1 trained and skilled clinicians in addition to our culinary staff.  Please note that all participants will be asked to sign a waiver of confidentiality.

Perfecting flaky pie crust, Brown Butter Apple Pie, Berry Hand Pies.

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 close-toed shoes and no perfume/cologne.  No cell phones in class, please. Ages 16 and up.