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

THIS CLASS MEETS EVERY MONDAY EVENING

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

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

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

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

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

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

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

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

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

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

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

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

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

Classic Blueberry Pies, Cherry Pies and Strawberry Glazed Pies

Day 2: Custard Pies with Clemence

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

Meyer Lemon Meringue Pie, Chocolate Custard Pie, Chess Pies

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

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

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

Day 4: Savory Pies with Evan

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

Vegetable Pot Pies, Meat Pies, Quiches

THIS CLASS IS A 4 HOUR CLASS

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

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

This is a vegetarian class.

Ages 16 and up. 

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

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

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

THIS CLASS MEETS EVERY MONDAY MORNING

For 4 weeks from 10am-1pm

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

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

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

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

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

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

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

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

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

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

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

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

Preserves: Classic Strawberry, Blueberry Orange Blossom

EACH CLASS IS 5 HOURS

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

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

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

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

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

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

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

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

EACH CLASS IS 5 HOURS

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

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

Ages 16 and up. 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

THIS CLASS IS 5 HOURS A DAY

MEETS MONDAY-FRIDAY FOR 2 WEEKS

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

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

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

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

Day 1: ITALIAN CUISINE

Day 2: THAI FAVORITES

DAY 3:  JAPANESE: SUSHI TO TEMPURA

DAY 4: THE FRENCH BISTRO

DAY 5:  CLASSIC AMERICAN PICNIC: SOUTHERN FRIED CHICKEN

Learn how the bean to bar process works (and make a batch of your own chocolate, from cacao beans to bar) and create perfect craft chocolate and candy bars. A complete education in the science and history of chocolate making will be covered, as well as how to create a craft chocolate operation. You will roast, winnow, grind, conch and learn how to create a small chocolate-making enterprise from home.

Day 1: Roast, Winnow and Grind Cocoa Beans

Day 2: Temper Custom Bars, Create Inclusion Bars and Candy Bars

THIS IS A 4 HOUR CLASS

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

Ages 16 and up.

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

Day 1: KNIFE SKILLS - The Taco Truck Menu

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

Day 2:  EGG COOKERY - The Ultimate Brunch

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

DAY 3:  PIZZAS & DOUGHS

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

DAY 4:  PASTAS & SAUCES

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

DAY 5: THE ARTISANAL BURGER

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

Professional Pastry Program Level 1

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

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

 THIS CLASS MEETS EVERY SUNDAY

For 10 WEEKS FROM 9AM-1PM

Day 1: Introduction to Basic Techniques

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

Day 2: Muffins, Quickbreads and Poundcakes

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

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

Day 3: Cookies, Brownies and Bars

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

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

Day 4: Egg-based Desserts

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

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

Day 5:Pâte à Choux

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

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

Day 6: Seasonal Fruit and Vegetable Desserts

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

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

Day 7: Cheesecakes

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

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

Day 8:Tarts

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

Pate Sucre; Lemon Shortcrust: Seasonal Fillings

Day 9: Pies

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

All Butter Pie Dough: Seasonal Fillings

Day 10: Cake Baking:

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

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

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

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

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

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

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

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

CLASS MEETS FROM 9am-1PM

EVERY SUNDAY FOR 10 WEEKS
 

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

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

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

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

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

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

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

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

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

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

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

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

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

Take your cooking to the next level with this 10-week, technique-based series that will teach you to begin cooking intuitively. Your chef instructor will provide a comprehensive lecture and demonstration of one or more dishes, followed by the hands-on portion of cooking class to master techniques. Each student will work at their own station to maximize their learning experience. 

Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals.

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

 THIS CLASS MEETS EVERY MONDAY MORNING

For 10 Weeks from 9am to 1230pm

WEEK 1: Knife Skills/seasonal salads

WEEK 2: Stocks/broths/soups

Tomato bisque

Mushroom veloute

Minestrone

WEEK 3: Dairy/Eggs

Seasonal frittata

Fresh ricotta

Eggs benedict

WEEK 4: Sauces

Romesco

Béchamel

Pan sauce

Macaroni & cheese

Steak Diane

WEEK 5: Vegetables

Roasted cauliflower with salsa Verde

Braised peppers

Beer battered onion rings

Mushroom toasts

Roasted beet salad

WEEK 6: Pasta/polenta/gnocchi

Spaghetti all’amatriciani

Classic potato gnocchi with pesto

Polenta with spicy sausage and braised fennel

WEEK 7: Whole Grains/Legumes

Roasted garlic hummus/seasonal crudité

Curry quinoa with beluga lentils

Sicilian farro

Black bean turkey chili

WEEK 8: Chicken

Za’atar chicken breast with tomato cucumber salad

Crispy fried chicken legs

Chicken meatballs

WEEK 9: Meat

Braised hoisin short ribs with horseradish mashed potatoes

Seared filets with reduction sauce and pommes frites

Pork Milanese with arugula salad

WEEK 10: Fish

Ginger salmon with cucumber salad

Almond-crusted white fish

Crab cakes with remoulade

Smokey shrimp tacos

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

This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  We are located on the third floor next to The Curious Palate and Arclight movie theatres. There is plenty of parking on level 4 of the parking structures 7 or 8. Please arrive on time in comfortable attire and close-toed shoes and avoid heavy perfumes and colognes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

Take your cooking to the next level with this 10-week, technique-based series that will teach you to begin cooking intuitively. Your chef instructor will provide a comprehensive lecture and demonstration of one or more dishes, followed by the hands-on portion of cooking class to master techniques. Each student will work at their own station to maximize their learning experience. 

Chef Carol Cotner Thompson has been teaching people how to cook for over 25 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals.

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

 THIS CLASS MEETS EVERY TUESDAY EVENING

For 10 Weeks from 6pm to 930pm

WEEK 1: Knife Skills/seasonal salads

WEEK 2: Stocks/broths/soups

Tomato bisque

Mushroom veloute

Minestrone

WEEK 3: Dairy/Eggs

Seasonal frittata

Fresh ricotta

Eggs benedict

WEEK 4: Sauces

Romesco

Béchamel

Pan sauce

Macaroni & cheese

Steak Diane

WEEK 5: Vegetables

Roasted cauliflower with salsa Verde

Braised peppers

Beer battered onion rings

Mushroom toasts

Roasted beet salad

WEEK 6: Pasta/polenta/gnocchi

Spaghetti all’amatriciani

Classic potato gnocchi with pesto

Polenta with spicy sausage and braised fennel

WEEK 7: Whole Grains/Legumes

Roasted garlic hummus/seasonal crudité

Curry quinoa with beluga lentils

Sicilian farro

Black bean turkey chili

WEEK 8: Chicken

Za’atar chicken breast with tomato cucumber salad

Crispy fried chicken legs

Chicken meatballs

WEEK 9: Meat

Braised hoisin short ribs with horseradish mashed potatoes

Seared filets with reduction sauce and pommes frites

Pork Milanese with arugula salad

WEEK 10: Fish

Ginger salmon with cucumber salad

Almond-crusted white fish

Crab cakes with remoulade

Smokey shrimp tacos

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This series take place at our state-of-the-art kitchen at the Santa Monica Place Mall.  We are located on the third floor next to The Curious Palate and Arclight movie theatres. There is plenty of parking on level 4 of the parking structures 7 or 8. Please arrive on time in comfortable attire and close-toed shoes and avoid heavy perfumes and colognes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

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

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

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

 THIS CLASS MEETS EVERY WEDNESDAY EVENING

For 8 Weeks from 6-930pm

Week 1: The Loire Valley

Chicken Fricasse

Vegetable Salad

Tarte Tatin

Week 2: Parisian Bistro

Greens with Warm Goat Cheese and Honey

Sole Meuniere

Pomme Dauphinoise (Potatoes)

Gateau au Chocolat

Week 3: Emilia-Romagna

Fresh Parpadelle

Bolognese Sauce

Shaved Vegetables and Parmesan

Panna Cotta

Week 4: The Lombardi Region

Risotto

Chicken Milanese with Arugula Salad

Pine Nut Torte

Week 5: A Taste of India

Chicken Tikka Masala

Sag Paneer

Potato Paratha

Chan Dal

Week 6: Mexico!

Enchiladas Verde

Chicken Tinga

Carne Asada

Tacos

Tres Leches Cake

Week 7: Southeast Asian

Assorted Curries

Papaya Salad

Pad Thai

Lemongrass Beef & Noodle Salad

Coconut Rice

Week 8: Meditteranean

Fatoush Salad

Beet Tahini

Baba Ganoush

Flat Breads with Za'atar

Chicken Slovaki

Baklava

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This series take place at our state-of-the-art kitchen at the Santa Monica Place shopping center.  There is plenty of parking on level 4 of the parking structure (entrance on Broadway) directly behind the school.  Please arrive on time in comfortable attire and close-toed shoes.  You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule of similar lesson.  Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.  Ages 16 and up.

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

THIS CLASS MEETS EVERY MONDAY MORNING

For 4 weeks from 10am-1pm

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

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

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

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

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

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

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

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

THIS CLASS MEETS EVERY MONDAY MORNING

For 4 weeks from 10am-1pm

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

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

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

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

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

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

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

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

Professional Pastry Program Level 3
 
These 8 workshops are crafted to teach you how to produce restaurant and bakery-quality pastries and confections with a focus on the plating and presentation of the finished products. 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 1PM-6PM

EVERY SUNDAY FOR 8 WEEKS
 

Week 1: ADVANCED FRENCH MACARONS.  Build a tower of Macarons worthy of any patisserie window and a macarons cake filled with diplomat cream and raspberry gelee.

Week 2: OPERA CAKE AND TORTES.  Master the impossibly even layers of genoise and buttercream for a stunning Opera cake and create a stunning Dobos torte, complete with caramel shards.

Week 3: ADVANCED CAKE DECORATING.  Learn to make a traditional stacked wedding or special event cake. Your instructor will teach you basic Fondant and Buttercream techniques as well as gum paste flowers as you bring you own design to life.

Week 4: PUFF PASTRY WORKSHOP.  This introduction to laminated doughs will have you shunning the store variety! You will learn to make a mother dough, laminate and make a variety of products, from Napoleons to Palmiers and Vol au Vents.

Week 5: ENTREMETS. Create beautiful individual desserts, from Gateau St. Honore to Tarte Tropezienne.

Week 6: SOURDOUGH BREADS.  Grab your bicycle and beret- you're going to delve deep into bread! We will work with both sourdough starter and commercial yeast as you mix, knead, shape, proof and bake these gorgeous and delicious loaves.

Week 7: CARAMELS AND CONFECTIONS. Perfect the sweet simplicity that is a salted caramel. Each caramel and confection you create, from Apple Cider Caramels to Chocolate Caramels and Honeycomb, will feature a different base recipe for you to take and infuse with your own variations. This class will conclude with a wrapping and presentation session.

Week 8: ADVANCED CHOCOLATES: You've learned to temper and you're ready to go beyond barks and bars! It's time to make filled bon bons, impressive dipped truffles and infused chocolates. You will be molding, filling, tempering and dusting your way to chocolate perfection.

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.

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

Learn how the bean to bar process works (and make a batch of your own chocolate, from cacao beans to bar) and create perfect craft chocolate and candy bars. A complete education in the science and history of chocolate making will be covered, as well as how to create a craft chocolate operation. You will roast, winnow, grind, conch and learn how to create a small chocolate-making enterprise from home.

Day 1: Roast, Winnow and Grind Cocoa Beans

Day 2: Temper Custom Bars, Create Inclusion Bars and Candy Bars

THIS IS A 4 HOUR CLASS

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

Ages 16 and up.