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The Gourmandise School
395 Santa Monica Place, Santa Monica CA 90401
310-656-8800

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Event/Date Description Openings/Price/Location
1508

Sat, Apr. 19, 2014 @ 10:00 AM
Sticky Buns and Cinnamon Rolls
 

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.

0 openings available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1607

Sat, Apr. 19, 2014 @ 5:00 PM
Couples Night: Big Easy
 

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!

Shrimp Remoulade Salad;  Andouille Sausage and Chicken Jambalaya; Chocolate Bread Pudding with Bourbon Caramel; Sazerac Cocktails

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.

0 openings available

$170.00

Pastry Chef Hadley

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1463

Sun, Apr. 20, 2014 @ 10:00 AM
Intro to French Macarons
 

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.


On a waitlist? You can take our Macarons class online! Click here to purchase Intro to Macarons through Tastemade:

0 openings available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1462

Mon, Apr. 21, 2014 @ 9:00 AM
Pro Pastry 2: Day 1: Mousses and Souffles
 

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.

3 openings available

$1200.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1599

Tue, Apr. 22, 2014 @ 10:00 AM
Cooking and Baking with Artisan Cheeses
 
Love artisan cheeses? Curious to learn more about creating dishes around them?  Join Chef Lauren to learn about how to choose, use, cook and bake with Artisan Cheeses and improve your entertaining skills. You'll also learn how to make  and garnish a stunning cheese board.

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.

6 openings available

$85.00

Chef Lauren

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1527

Tue, Apr. 22, 2014 @ 6:00 PM
Tea Cake
 
Create delightful small bites with these miniature cakes fit for a stunning buffet.
 
Almond Apricot Petit Fours; Orange Tea Cakes Enrobed in Tempered Chocolate; Hazelnut Pound Cake with Caramel Cream
 

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.

0 openings available

$95.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1475

Wed, Apr. 23, 2014 @ 6:00 PM
Pro Pastry 2: Day 1: Mousses and Souffles
 

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.

5 openings available

$1200.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1476

Thu, Apr. 24, 2014 @ 9:00 AM
Pro Pastry 1: Day 1: Introduction to Basic Techniques
 

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 PoundcakeFlaky Buttermilk Biscuits

Day 3: Cookies, Brownies and Bars

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

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

Day 4: Egg-based Desserts

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

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

Day 5:Pâte à Choux

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

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

Day 6: Seasonal Fruit and Vegetable Desserts

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

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

Day 7: Cheesecakes

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

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


Day 8:Tarts

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

Pate Sucre; Lemon Shortcrust: Seasonal Fillings

Day 9: Pies

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

All Butter Pie Dough: Seasonal Fillings


Day 10: Cake Baking:

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

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

 

 

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

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

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

 

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

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

6 openings available

$1200.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1512

Fri, Apr. 25, 2014 @ 10:00 AM
The Donut Class
 

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.

 
Yeast-risen doughnuts; Apple fritters; Boston Cream doughnuts; Vanilla Pastry Cream; Classic glaze; Chocolate glaze; Maple bacon glaze
 

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.

You can take our Doughnuts and Fritters class online! Click here to purchase the class through Tastemade:

0 openings available

$125.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1557

Fri, Apr. 25, 2014 @ 6:30 PM
Pizza: from Crust to Sauce
 

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.

0 openings available

$85.00

Chef Carrie

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1509

Sat, Apr. 26, 2014 @ 10:00 AM
Molded Chocolate Workshop
 

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.

5 openings available

$250.00

Chef Ruth

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1594

Sat, Apr. 26, 2014 @ 6:00 PM
Everyday Thai
 
Join Chef Katie Chin for an evening of delicious and quick Thai recipes. In this class you'll explore traditional flavors of Thailand including coconut, lime, ginger, lemongrass, chiles, and fish sauce and many more!

Panaeng Curry Meatballs; Tom Kah Gai Soup (Coconut Chicken Soup); Thai Green Curry with Prawns; Chicken Pad Thai ; Stir-fried Vegetables with Chili-Tamarind Sauce; Steamed Jasmine Rice
 

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.

0 openings available

$95.00

Guest Chef

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1582

Sun, Apr. 27, 2014 @ 10:00 AM
Artisanal Bread Loaves
 

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.

Olive Bread: Hazelnut Fig Rustic Loaf: Asiago and Thyme Boule


THIS IS A 5 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.

0 openings available

$175.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1550

Sun, Apr. 27, 2014 @ 4:00 PM
Tiki Cocktails
 

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.

5 openings available

$85.00

Guest Chef

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1461

Tue, Apr. 29, 2014 @ 9:00 AM
Pro 4 Patisserie de Paris: Fruit Rouges
 

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

-----

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.

2 openings available

$800.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1541

Tue, Apr. 29, 2014 @ 6:30 PM
Healthy and Fast: Latin Flavors
 

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.

0 openings available

$85.00

Pastry Chef Hadley

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1600

Wed, Apr. 30, 2014 @ 10:00 AM
French Bistro II
 
Let us transport you to a small bistro in the 7th Arrondissement for three hours. You'll discover the ease of these classic French dishes and enjoy the skills you've mastered with a three-course sit-down meal. Bon Appetit!
 
 
Chilled Asparagus with Mustard dressing; Pork Belly with Spring Vegetable Pot au Feu; Roasted Strawberry Creme Brulee
 

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.

10 openings available

$95.00

Chef Lauren

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1608

Thu, May. 1, 2014 @ 6:30 PM
Elegant Southern Bites
 

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.

3 openings available

$95.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1546

Fri, May. 2, 2014 @ 10:00 AM
Pastry 201: French Macarons
 

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.


On a waitlist? You can take our Macarons class online! Click here to purchase Intro to Macarons through Tastemade:

0 openings available

$95.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1547

Fri, May. 2, 2014 @ 5:30 PM
Couples Night: Fiesta!
 

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.

 

0 openings available

$170.00

Chef Christianne

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1609

Sat, May. 3, 2014 @ 3:00 PM
Vegan Gluten Free Baking
 
Join us for a fun and tasty baking class without eggs, dairy or refined sugars. We'll use a variety of gluten free grains and flours to create scrumptious treats, all while learning the science behind GF baking and how to create your own variations based on the recipes taught in class.  

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


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.

7 openings available

$85.00

Guest Chef

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1552

Sun, May. 4, 2014 @ 10:00 AM
Cinco de Mayo Brunch
 

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

Strawberry lime margaritas; Squash Blossom Quesadilla; Chicken enchilada with tomatillo Sauce; Dolce de leche Cake
 

THIS IS A 3 HOUR CLASS

 

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and 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.

0 openings available

$85.00

Chef Lauren

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1649

Sun, May. 4, 2014 @ 3:00 PM
The Business of Food
 
The Business of Baking
 

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


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


--New rules and regulations pertaining to the newly signed Cottage Food Industry Act and what it means for you

-Commercial Kitchen Design

-Equipment

-Cost of Maintenance

-Start-up costs

-Renting Commercial Kitchens

-Farmer's Markets and Festivals

-Turning recipes into formulas

-How to figure out food costs

-Finding wholesalers to purchase your ingredients

-Packaging and shipping

-UPC codes and Nutritional Labels

 

This is a 3 hour class

 

Thank you for registering! 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.


5 openings available

$200.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1545

Tue, May. 6, 2014 @ 6:30 PM
Knife Skills 101
 

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!

 
Vegetable Stock; Arugula & Citrus Salad; Tomato Bruschetta with Basil Oil & Homemade Ricotta; Easy Minestrone Soup

 

 

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.

0 openings available

$85.00

Chef Christianne

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1534

Wed, May. 7, 2014 @ 1:00 PM
Canning Jams and Preserves 101
 

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.

0 openings available

$125.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1610

Thu, May. 8, 2014 @ 6:30 PM
On the Lamb
 

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.

4 openings available

$95.00

Chef Gill

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1611

Fri, May. 9, 2014 @ 2:00 PM
Intro to French Macarons
 

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.


On a waitlist? You can take our Macarons class online! Click here to purchase Intro to Macarons through Tastemade:

0 openings available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1513

Fri, May. 9, 2014 @ 6:30 PM
Oreos to Twinkies: Old School Favorites
 

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.

 

0 openings available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1602

Sat, May. 10, 2014 @ 10:00 AM
Spring Pies
 

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.

Want to take our Pie class online? Click here to purchase this course through Tastemade: 

5 openings available

$95.00

Pastry Chef Aubray

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1548

Sat, May. 10, 2014 @ 5:00 PM
Couples Night: Steakhouse II
 
Grab your significant other and join Chef Chris for an evening recreating your favorite steakhouse.  You and your sweetie will learn how to create the perfect steakhouse meal at home and enjoy this 5-course meal at the end of the evening.

Kale Caesar with Toasted Breadcrumbs; NY Strip Steaks with Rosemary & Red Wine Reduction;  Spinach Gratin;  Duchess Potatoes;  Chocolate Orange Mousse
**Please note price is per couple

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.

0 openings available

$170.00

Chef Christianne

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1584

Sun, May. 11, 2014 @ 10:00 AM
The Chocolate Truffles Class
 

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.

2 openings available

$95.00

Chef Ruth

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1585

Sun, May. 11, 2014 @ 2:00 PM
Mother's Day French Macarons
 

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.


On a waitlist? You can take our Macarons class online! Click here to purchase Intro to Macarons through Tastemade:

1 opening available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1612

Tue, May. 13, 2014 @ 6:30 PM
Cooking with Beer
 
Summer is here- let's celebrate with great food and beer! Bring on the mussels and slow-baked BBQ for a class covering every technique you'll need to entertain with style this summer. Chef Lauren Cartmel will walk you through each great dish as you master their preparation (and make your own BBQ sauce)! 
 
Mussels with Shallots, Beer, Bacon, Tomato, Thyme, Cream Fraiche; Slow Baked BBQ Ribs in Beer, Garlic, Bay Leaf and Homemade BBQ sauce; Stout Chocolate Cake
 

THIS IS A 3 HOUR CLASS


Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. Ages 21 and up.

8 openings available

$95.00

Chef Lauren

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1603

Wed, May. 14, 2014 @ 2:00 PM
Intro to Pasta
 

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.

Is your class waitlisted? You can take our Intro to Pasta online! Click here to purchase this class through Tastemade:

8 openings available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1571

Thu, May. 15, 2014 @ 6:30 PM
One Pot Wonders
 

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.

Savory Beef & Vegetables with Cheddar-Thyme Biscuits; Lemongrass Thai Chicken & Rice; Spicy White Bean & Kale Stew; Indian-Spiced Lentils with Tomato & Cream


 

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

0 openings available

$85.00

Chef Christianne

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1615

Fri, May. 16, 2014 @ 10:00 AM
Elegant Layered Desserts
 

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.

11 openings available

$95.00

Chef Aubray

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1580

Fri, May. 16, 2014 @ 6:30 PM
A Passage to India
 

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 

 

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.

Interested in learning more about Indian cuisine? Take our Intro to Indian Cooking class online! Click here to register:

6 openings available

$95.00

Guest Chef

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1613

Sat, May. 17, 2014 @ 10:00 AM
Private Event
 

Private Party

$0.00

Guest Chef

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1568

Sat, May. 17, 2014 @ 6:00 PM
Private Event
 

Private Party

$0.00

Guest Chef

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1549

Sun, May. 18, 2014 @ 10:00 AM
Quiches and Savory Tarts
 

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.

1 opening available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1551

Sun, May. 18, 2014 @ 4:00 PM
Pre Prohibition Cocktails
 

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. 

Sazerac…brandy and rye whiskey versions; Brandy Crusta; Rum Flip; Gin Smash

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.

8 openings available

$85.00

Guest Chef

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1586

Tue, May. 20, 2014 @ 6:30 PM
Intro to French Macarons
 

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.

On a waitlist? You can take our Macarons class online! Click here to purchase Intro to Macarons through Tastemade:

0 openings available

$85.00

Pastry Chef Aubray

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1566

Wed, May. 21, 2014 @ 1:00 PM
Baking with Bacon
 

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.

8 openings available

$95.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1587

Thu, May. 22, 2014 @ 6:00 PM
Making Chocolate Basics
 

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.

 

2 openings available

$85.00

Chef Ruth

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1591

Fri, May. 23, 2014 @ 10:00 AM
Baking with Coconut Flour
 

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

 

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.

9 openings available

$85.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1572

Fri, May. 23, 2014 @ 6:30 PM
Couples Night: Celebration of Spring
 
Grab your significant other and join Chef Chris for an evening of delicious cooking.  You and your sweetie will learn how to create the perfect dinner using seasonal ingredients and enjoy some wine while you do it.

Pureed Asparagus Soup with Crab Salad; Sauteed Broccolini with Lemon and Garlic; Mustard Roasted New Potatoes; Bone-in Pork Chops with Dijon Cream Sauce; Vanilla Panna Cotta with Blueberry Coulis

**Please note price is per couple


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.

0 openings available

$170.00

Chef Christianne

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1618

Sat, May. 24, 2014 @ 10:00 AM
The Burger Class
 
This class offically kicks off summer. Learn how to make amazing burgers for everyone and delicious sides, too!
 
 
Mary's Turkey:Green Harissa Aioli, Gruyere, Butter Lettuce, Sun dried Tomato; The American: Grass Fed Beef, BBQ Sauce, Aged Cheddar, Caramelized Onions, Bacon; Sonoma Lamb: Preserved Lemon, Goat Cheese, Pickled Red Onion, Spinach; Farro, Mushroom, Lentil; Feta, Heirloom Tomato, Cucumber Yogurt, Arugula
 
Served with:
 
Oven Herb Fries with Roasted Tomato Ketchup; Caesar Salad; Caprese


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.

0 openings available

$95.00

Chef Lauren

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1647

Sat, May. 24, 2014 @ 2:00 PM
Red, White and Blue Macarons
 

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.


On a waitlist? You can take our Macarons class online! Click here to purchase Intro to Macarons through Tastemade:

10 openings available

$85.00

Chef Sofia

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1556

Sun, May. 25, 2014 @ 10:00 AM
Macaron Intensive
 

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.

 
French Method: Hazelnut Macarons, Pistachio Macarons, Chocolate Macarons
Italian Method: Raspberry Macarons, Double Chocolate Macarons with Cocoa Nibs, Vanilla Bean Macarons
Fillings: Italian Meringue Buttercream, Salted Caramel, White Chocolate Raspberry Ganache and Milk Chocolate Passionfruit Ganache.
 
...and make the legendary Ispahan and Mogador Macarons created by Pierre Herme.

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 16 and up.

0 openings available

$225.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1654

Tue, May. 27, 2014 @ 10:00 AM
Artisanal Bread Loaves
 

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.

Olive Bread: Hazelnut Fig Rustic Loaf: Asiago and Thyme Boule


THIS IS A 5 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.

8 openings available

$175.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1542

Tue, May. 27, 2014 @ 6:30 PM
Healthy and Fast: Asian Fusion
 

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.

0 openings available

$85.00

Pastry Chef Hadley

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1595

Thu, May. 29, 2014 @ 6:30 PM
Chinese Dim Sum
 
Dim sum is Cantonese for "heart's delight" and encompasses a variety of small, mouth-watering dishes, which can be served any time of the day. Join Chef Katie Chin as she takes your senses through a tour of through your own Chinatown.
 
Shu Mei (steamed, open-faced dumplings); Potstickers; Crispy Spring Rolls; Crystal Shrimp Dumplings; Spareribs in Black Bean 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.

10 openings available

$95.00

Guest Chef

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1614

Fri, May. 30, 2014 @ 10:00 AM
Grain Free Mediterranean
 

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.

10 openings available

$85.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1590

Fri, May. 30, 2014 @ 6:30 PM
The Neapolitan Pizza Class
 

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.

0 openings available

$95.00

Pastry Chef Hadley

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1616

Sat, May. 31, 2014 @ 10:00 AM
The Brunch Class: Vegan
 

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

Spicy Potato, Leek & Tempeh Hash; Caramelized Banana Pancakes with Candied Pecans; Spring Vegetable Salad with Miso Grapefruit Vinaigrette; Ginger Scones with Dark Chocolate Chunks

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.

6 openings available

$85.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1604

Sat, May. 31, 2014 @ 5:00 PM
Couples Night Paella
 

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!

Padron Peppers Stuffed wtih Cheese; Seafood and Chorizo Paella; Catalan Spinach; Chocolate Mousse with Olive Oil, Sea Salt and Crostini

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.

0 openings available

$170.00

Pastry Chef Hadley

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1578

Sun, Jun. 1, 2014 @ 10:00 AM
Simple, Sinful Breakfast Pastries
 

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!

 
Whole Grain Blueberry Muffins, Bacon, Fig and Chocolate Scones, Granola Clusters, Jam Crumb Cake
 

THIS IS A 3 HOUR CLASS


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

0 openings available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1630

Sun, Jun. 1, 2014 @ 2:00 PM
Pie Therapy
 

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.

Want to take our Pie class online? Click here to purchase this course through Tastemade:

10 openings available

$200.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1619

Mon, Jun. 2, 2014 @ 6:30 PM
Soup Sisters
 

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

0 openings available

$55.00

Pastry Chef Hadley

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1631

Tue, Jun. 3, 2014 @ 9:00 AM
Pure Vegan: Week 1: Latin and Middles Eastern Flavors
 

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.

Week I: Latin and Middle Eastern Flavors
Lavender Lemonade; Muhamarra; Ceviche de Vegan; Poblano Chiles Rellenos;Pistachio Olive Oil Cake
 
Week II: Italian Themed
Rosewater Hot Chocolate; Flatbread Crackers; Garbanzo Bean And Tomato Soup; Roasted Brown Bag Vegetable; Hazelnut Wild Mushroom Risotto; Sweet Crema with Berries an Raspberry Liqueur
 
Week III: Brunch Dishes
Vegan Bloody Mary; Savory Breakfast Tarts; Tomato and Three-Bean Salad (Cover recipe); Dukkah; Summer Rolls; Jicama Salad; Vanilla Coconut Flan (Ginger and Green Tea variations)

This series includes a copy of Joseph's book: Pure Vegan

CLASS IS FROM 9am-1pm

EVERY TUESDAY 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.

7 openings available

$325.00

Guest Chef

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1621

Tue, Jun. 3, 2014 @ 6:30 PM
Hook, Line & Sinker: Cooking with a Whole Fish
 
Cooking a whole fish can be daunting, but Chef Lauren will teach you three beatuful techniques and perfect sides to go with them!

Branzino: Salt baked , En papilotte, Whole Roasted 

Sides: Gnocchi with Green Garlic, Mushrooms and Pea's: Crushed new potatoes, with green olives, fennel and tomato: Garden greens, grapefruit, avocado, goddess dressing


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.

7 openings available

$95.00

Chef Lauren

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1592

Wed, Jun. 4, 2014 @ 1:00 PM
French Macarons: The Italian Method
 
Learn the method most professionals use to make macarons.  The Italian Method involves the use of a hot sugar syrup and a few more steps than its sister French method.  We'll whip up a three batches of Macarons and three different ganaches (white, milk and dark) to create a veritable Macaron buffet.
 
Espresso Macarons with Mocha Ganache; Matcha Macarons (green tea) with White Chocolate Strawberry Ganache; Hazelnut Macarons with Milk Chocolate Ganache
 
THIS 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.

7 openings available

$125.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1606

Thu, Jun. 5, 2014 @ 6:30 PM
Knife Skills 101
 

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!

 
Vegetable Stock; Arugula & Citrus Salad; Tomato Bruschetta with Basil Oil & Homemade Ricotta; Easy Minestrone Soup

 

 

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.

9 openings available

$85.00

Chef Christianne

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1565

Fri, Jun. 6, 2014 @ 10:00 AM
Making Chocolate Basics
 

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.

 

8 openings available

$85.00

Chef Ruth

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1620

Fri, Jun. 6, 2014 @ 6:30 PM
Intro to Pasta
 

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.

6 openings available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1564

Sat, Jun. 7, 2014 @ 10:00 AM
Artisanal Chocolates and Confections
 

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.

10 openings available

$300.00

Chef Ruth

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1596

Sat, Jun. 7, 2014 @ 5:00 PM
Couples Night: Asian Tapas: Pan-Asian small bites
 
Join Chef Katie Chin as she takes you on a culinary tour of Asia. In this class you learn to make delicious tapas from Thailand, Vietnam, China and Korea!

Thai Chicken Satay with Spicy Peanut Sauce; Vietnamese Summer Rolls with Shrimp; Firecracker Shrimp with Srircha Mayo; Korean Beef Lettuce Cups; Edamame Hummus on a Crispy Wonton Chip

**Price per couple

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.

4 openings available

$180.00

Guest Chef

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1650

Sun, Jun. 8, 2014 @ 10:00 AM
The Business of Food
 
The Business of Baking
 

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


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


--New rules and regulations pertaining to the newly signed Cottage Food Industry Act and what it means for you

-Commercial Kitchen Design

-Equipment

-Cost of Maintenance

-Start-up costs

-Renting Commercial Kitchens

-Farmer's Markets and Festivals

-Turning recipes into formulas

-How to figure out food costs

-Finding wholesalers to purchase your ingredients

-Packaging and shipping

-UPC codes and Nutritional Labels

 

This is a 3 hour class

 

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


10 openings available

$200.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1632

Mon, Jun. 9, 2014 @ 6:00 PM
Beginners Guide to Grain Free: Week 1: Baking Grain Free
 

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.

9 openings available

$325.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1625

Tue, Jun. 10, 2014 @ 6:30 PM
Je T'aime: A Night in Paris
 
Fall in love with  Paris for the night while you learn some classic french dishes. 

 
Warm Goat Cheese Salad; Mussles with Thyme and Tomato in white wine broth; Steak Frites; Chocolate Souffle


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.

0 openings available

$95.00

Chef Lauren

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1648

Wed, Jun. 11, 2014 @ 9:00 AM
Follow That Chef with Ashton Keefe
 

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.

14 openings available

$0.00

Guest Chef

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1622

Wed, Jun. 11, 2014 @ 2:00 PM
Easy Bake Cake
 
These delightful one layer cakes you make 5 min before dinner and ready to eat in 30. Perfect for a novice baker or those who are short on time. Afterall, what's dinner without cake?
 
Jam Crumb Cake; Blueberry Corn Meal Cake; Olive Oil Ricotta Cake; Honey Almond Cake

THIS IS A 3 HOUR CLASS


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

10 openings available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1623

Thu, Jun. 12, 2014 @ 6:30 PM
Pink Sips and BBQ
 

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.

11 openings available

$125.00

Guest Chef

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1624

Fri, Jun. 13, 2014 @ 10:00 AM
Intro to Cheesemaking II
 

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.

9 openings available

$125.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1626

Sat, Jun. 14, 2014 @ 10:00 AM
Pastry 201: Cocktail French Macarons
 

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.

 

Pina Colada: Coconut Macarons with pineapple buttercream; Margarita: Lime Zest Macarons with Margarita White Chocolate Ganache; Bellini: Fruity Macarons with Champagne 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.

On a waitlist? You can take our Macarons class online! Click here to purchase Intro to Macarons through Tastemade:

6 openings available

$95.00

Pastry Chef Aubray

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1629

Sun, Jun. 15, 2014 @ 10:00 AM
The Donut Class
 

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.

 
Yeast-risen doughnuts; Apple fritters; Boston Cream doughnuts; Vanilla Pastry Cream; Classic glaze; Chocolate glaze; Maple bacon glaze
 

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.

You can take our Doughnuts and Fritters class online! Click here to purchase the class through Tastemade:

5 openings available

$125.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1644

Sun, Jun. 15, 2014 @ 5:00 PM
Real Barbecue
 

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.

11 openings available

$95.00

Chef Gill

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1575

Tue, Jun. 17, 2014 @ 6:00 PM
Private Event
 

Private Party

$0.00

Guest Chef

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1634

Wed, Jun. 18, 2014 @ 2:00 PM
Intro to French Macarons
 

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.


On a waitlist? You can take our Macarons class online! Click here to purchase Intro to Macarons through Tastemade:

11 openings available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1576

Thu, Jun. 19, 2014 @ 7:00 PM
Private Event
 

Private Party

$0.00

Guest Chef

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1628

Fri, Jun. 20, 2014 @ 10:00 AM
Oreos to Twinkies: Old School Favorites
 

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.

 

9 openings available

$85.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1635

Fri, Jun. 20, 2014 @ 6:30 PM
Couples Night: Steakhouse II
 
Grab your significant other and join Chef Chris for an evening recreating your favorite steakhouse.  You and your sweetie will learn how to create the perfect steakhouse celebritory meal at home.

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


**Please note price is per couple


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.

3 openings available

$170.00

Chef Christianne

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1593

Sat, Jun. 21, 2014 @ 10:00 AM
The New Orleans Brunch Class
 

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.

 

4 openings available

$85.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1627

Sat, Jun. 21, 2014 @ 5:00 PM
A Passage to India
 

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 

 

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.

Interested in learning more about Indian cuisine? Take our Intro to Indian Cooking class online! Click here to register:

12 openings available

$95.00

Chef Senthil

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1583

Sun, Jun. 22, 2014 @ 9:00 AM
The Croissant 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.

1 opening available

$250.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1645

Sun, Jun. 22, 2014 @ 5:00 PM
Couples Night: What a Catch!
 

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

**Please note price is per couple


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.

4 openings available

$170.00

Chef Gill

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1653

Tue, Jun. 24, 2014 @ 10:00 AM
Rustic Breads
 

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.

Bacon Bread; Whole Wheat Loaf; Levain (Sourdough); Sourdough Starter



THIS IS A 5 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.

6 openings available

$175.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1637

Tue, Jun. 24, 2014 @ 6:30 PM
Coffee, Tea or Macarons?
 

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.

On a waitlist? You can take our Macarons class online! Click here to purchase Intro to Macarons through Tastemade:

 

10 openings available

$85.00

Pastry Chef Aubray

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1633

Wed, Jun. 25, 2014 @ 2:00 PM
CAKE DECORATING BASICS
 

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.

9 openings available

$95.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1636

Thu, Jun. 26, 2014 @ 6:30 PM
The Perfect Veggie Burger
 
Tired of buying pre-packaged veggie burgers? Find out how fun and easy it is to make your own! Just in time for your holiday barbecue. 
 
Quinoa Black Bean Burgers; Lentil Mushroom Burgers; Tangy Jicama Slaw; Raw Almond Mayo; Roasted Red Pepper Barbecue 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.

8 openings available

$85.00

Guest Chef

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1638

Fri, Jun. 27, 2014 @ 10:00 AM
Fancy Cookies
 

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.

11 openings available

$85.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1646

Sat, Jun. 28, 2014 @ 10:00 AM
Pizza: from Crust to Sauce
 

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.

6 openings available

$85.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1605

Sat, Jun. 28, 2014 @ 5:00 PM
Couples Night Deep Dish Pizza
 

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!

Italian Chopped Salad; Deep Dish Chicago Style Pizza; Garlic Knots; Grilled Peaches with Ricotta, Honey and Amaretti Cookies

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.

1 opening available

$170.00

Chef Christianne

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1574

Sun, Jun. 29, 2014 @ 10:00 AM
Canning Jams and Preserves 101
 

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.

Want to learn more about our canning and preserving methods? Take our Jam class online with Kevin West here:

0 openings available

$125.00

Pastry Chef Clemence

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1526

Mon, Jul. 7, 2014 @ 9:00 AM
Kids' Camp: Jr Julias and Jacques (Ages 6-10)
 

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 6-10.

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.

13 openings available

$375.00

Chef Christianne

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1524

Mon, Jul. 14, 2014 @ 9:00 AM
Kids' Camp: 3 Course Meals (Ages 6-12)
 

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 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.

11 openings available

$375.00

Chef Christianne

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1525

Tue, Jul. 22, 2014 @ 9:00 AM
Kids' Camp: Culinary Passport(Ages 8-12)
 

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 8-12.
 

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.

12 openings available

$375.00

Chef Christianne

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1588

Mon, Jul. 28, 2014 @ 9:00 AM
Kids' Camp: Pastry from Around the World
 

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.

 

9 openings available

$375.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1651

Sat, Aug. 2, 2014 @ 9:00 AM
Pie Therapy
 

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.

Want to take our Pie class online? Click here to purchase this course through Tastemade:

10 openings available

$200.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1589

Mon, Aug. 4, 2014 @ 9:00 AM
Kids' Camp: Bakery Bootcamp
 

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.  

 

 

0 openings available

$375.00

Pastry Chef Hadley

The Market at Santa Monica Place

Event/Date Description Openings/Price/Location
1522

Mon, Aug. 11, 2014 @ 9:00 AM
Pro Pastry Summer Intensive: Day 1
 

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

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

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.

9 openings available

$1500.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1523

Mon, Aug. 25, 2014 @ 9:00 AM
Pro Pastry Summer Intensive Supplement: Day 1
 

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.

10 openings available

$750.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1639

Sun, Sep. 7, 2014 @ 9:00 AM
Pro Pastry 3: Week 1: Opera Cakes
 

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.

10 openings available

$1450.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1640

Mon, Sep. 8, 2014 @ 9:00 AM
Pro Pastry 1: Day 1: Introduction to Basic Techniques
 

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 PoundcakeFlaky Buttermilk Biscuits

Day 3: Cookies, Brownies and Bars

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

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

Day 4: Egg-based Desserts

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

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

Day 5:Pâte à Choux

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

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

Day 6: Seasonal Fruit and Vegetable Desserts

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

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

Day 7: Cheesecakes

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

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


Day 8:Tarts

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

Pate Sucre; Lemon Shortcrust: Seasonal Fillings

Day 9: Pies

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

All Butter Pie Dough: Seasonal Fillings


Day 10: Cake Baking:

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

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

 

 

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

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

 

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

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

9 openings available

$1200.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1643

Mon, Sep. 8, 2014 @ 6:00 PM
Pro Chef: Week 1-Knife Skills and Stocks
 

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 mayonnaiseCaesar 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.

10 openings available

$1950.00

Chef Gill

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1641

Tue, Sep. 9, 2014 @ 9:00 AM
Pro Pastry 2: Day 1: Mousses and Souffles
 

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.

10 openings available

$1200.00

Pastry Chef Hadley

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1642

Tue, Sep. 9, 2014 @ 6:00 PM
Pro Pastry 1: Day 1: Introduction to Basic Techniques
 

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 PoundcakeFlaky Buttermilk Biscuits

Day 3: Cookies, Brownies and Bars

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

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

Day 4: Egg-based Desserts

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

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

Day 5:Pâte à Choux

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

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

Day 6: Seasonal Fruit and Vegetable Desserts

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

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

Day 7: Cheesecakes

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

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


Day 8:Tarts

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

Pate Sucre; Lemon Shortcrust: Seasonal Fillings

Day 9: Pies

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

All Butter Pie Dough: Seasonal Fillings


Day 10: Cake Baking:

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

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

 

 

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

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

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

 

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

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

9 openings available

$1200.00

Pastry Chef Clemence

The Market at Santa Monica Place

 
Event/Date Description Openings/Price/Location
1652

Fri, Nov. 7, 2014 @ 6:00 PM
Pie Therapy
 

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.

Want to take our Pie class online? Click here to purchase this course through Tastemade:

10 openings available

$200.00

Pastry Chef Hadley

The Market at Santa Monica Place