Let’s open a bakery! We’re baking up a storm as we perfect batters and fine tune our decorating skills in this week-long program. We will be baking with quality whole wheat flours and fresh fruits from the Santa Monica Farmers’ Market. Please bring a large, open box to class to bring all your warm treats home safely.

MONDAY -  DROP & BAR COOKIES

BUTTERSCOTCH BLONDIES

CLASSIC CHOCOLATE CHIP COOKIES

OATMEAL RAISIN COOKIES

TUESDAY - CUPCAKES!

DEVIL'S FOOD CUPCAKES

CONFETTI CUPCAKES

AMERICAN BUTTERCREAM

*YOU'LL ALSO BE BAKING THE LAYER CAKES FOR DAY 3*

WEDNESDAY -  CAKE DECORATING

CUTTING CAKE LAYERS

SWISS MERINGUE BUTTERCREAM

CRUMB COATING AND PIPING

THURSDAY - CLASSIC COOKIES

HOMEMADE OREOS WITH VANILLA BUTTERCREAM

MADELEINES

COCONUT MACAROONS

FRIDAY - PIES

ALL-BUTTER PIE DOUGH

CRIMPED AND LATTICE-TOPPED BLUEBERRY PIES

Do you dream of owning a restaurant or food truck someday? Join us for five days of working the line! You'll pick up knife skills, plating, and learn essential techniques used for cooking a variety of dishes. 

MONDAY - SOUP & SALAD (KNIFE SKILLS)

CREAMY POTATO LEEK SOUP

FATOOSH SALAD WITH TOASTED PITA

TUESDAY - SAUCE TECHNIQUE

ROAST CHICKEN WITH PAN SAUCE & ROASTED POTATOES

BECHAMEL (MAC N CHEESE)

ROMESCO

CREME ANGLAISE

WEDNESDAY - EGG TECHNIQUE

FRIED, POACHED, AND SCRAMBLED EGGS

FRENCH STYLE OMELET

EGGS BENEDICT W/ HOLLANDAISE SAUCE

CHOCOLATE SOUFFLE

THURSDAY - CHICKEN TECHNIQUE

BRAISED CHICKEN THIGHS WITH MUSHROOMS AND SHALLOTS

LEMONGRASS CHICKEN PAILLARD WITH GINGER KALE SALAD

HOT HONEY CHICKEN WINGS W/ HOMEMADE RANCH

DEMO: FULL CHICKEN BREAKDOWN & DEBONE 

FRIDAY - BEEF TECHNIQUE

SWEET AND SPICY SKIRT STEAK

CLASSIC MEATBALLS W/ TOMATO SAUCE

FENNEL APPLE SALAD

HORSERADISH MASHED POTATOES

Cook your way through the classics in this five-day hands-on camp! Make homemade gnocchi, quesadillas, potstickers, pan pizza, and picnic favorites like fried chicken and blondies. Along the way, you’ll learn foundational techniques, flavor-building skills, and timeless recipes you’ll want to make again and again.

DAY 1 - GNOCCHI

GNOCCHI

PESTO SAUCE

BUTTER LETTUCE AND CITRUS SALAD

DAY 2 – QUESADILLAS

FLOUR TORTILLAS

CHICKEN QUESADILLAS

GUACAMOLE

CILANTRO LIME RICE

DAY 3 – CHINESE FOOD

CHINESE POTSTICKERS

DIPPING SAUCE

VEGGIE STIR FRY NOODLES

DAY 4 – PAN PIZZA

FOCACCIA

TOMATO, MOZZARELLA & BASIL PIZZA

WEDGE SALAD W/ HOMEMADE RANCH DRESSING

DAY 5 – SUMMER PICNIC

OVEN BAKED FRIED CHICKEN

POTATO WEDGES

BLONDIES

Learn the foundations of baking at home with our 4-week series course! This series is designed to teach you the hows and whys and science of it all so you can decode recipes, learn to how and when to make substitutions, and develop techniques for more professional-looking and tasty results every time you bake.

Week 1: MUFFINS, QUICK BREADS, & POUND CAKES

Fruit Scones, Pound Cake, Blueberry Streusel Muffins

This week we’ll be covering the techniques used in most breakfast pastry recipes! We’ll be working on how to properly weigh ingredients, what to look for in dough consistencies and how to make substitutions. 

Week 2: COOKIES, BROWNIES, & BARS

Chocolate Chip Cookies, Oatmeal Cookies (Demo Only), Brownies, Linzer Cookies

It's snack week and we're going to cover creaming, butter temperatures, working with different percentages of chocolate and bakery techniques for do-ahead doughs. 

Week 3: PIES

All-Butter Pie Dough, Double-Crusted Seasonal Fruit Pie

It's pie day! We will learn how to make fool-proof pie dough and fruit filling from scratch, roll it out, and explore various crimping and baking techniques. 

Week 4: SEASONAL FRUIT DESSERTS

Olive Oil Cake, Seasonal Fruit Crisp (Demo Only), Pear Cobbler 

It's our most seasonal bakes! We will make our favorite olive oil cake and explore the simplest ways to highlight seasonal fruit from the farmers market with one-pan bakes.

THIS IS A 3.5 HOUR CLASS, FROM 6:00pm - 9:30pm

 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 comprehensive lecture and demonstration, and you will prepare all dishes in this hands-on cooking class to master techniques. Gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals.

Each student will work at their own station to maximize their learning experience.

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

 THIS CLASS MEETS EVERY TUESDAY EVENING

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

 This is a 3.5 hour class

Week 1: KNIFE SKILLS

Seasonal Salads

Dressings & Vinaigrettes

Buttermilk Ranch

Week 2: STOCKS/BROTHS/SOUPS

Chicken & Vegetable Stock

Tomato Bisque

Mushroom Velouté

Minestrone Soup

WEEK 3: CHICKEN

Whole Chicken Breakdown

Crispy Fried Chicken Legs

Poached Chicken Salad

Week 4: EGGS

Fried, Scrambled, Poached, and Boiled Eggs

French Omelet

Seasonal Frittata

Hollandaise Sauce

Week 5: SAUCES 

Béchamel Sauce (Macaroni & Cheese)

Steak Diane

Chicken Breast with Beurre Blanc

Week 6: VEGETABLES

Roasted Cauliflower with Salsa Verde

Braised Peppers 

Beer Battered Onion Rings

Mushroom Toasts

Roasted Beet Salad

Week 7: PASTA / GNOCCHI

Basic Pasta Dough

Spaghetti All’amatriciani

Classic Potato Gnocchi with Brown Butter & Sage

Homemade Ricotta

WEEK 8: WHOLE GRAINS / LEGUMES

Roasted Garlic Hummus/Seasonal Crudité

Curry Quinoa with Beluga Lentils

Sicilian Farro

Black Bean Turkey Chili

WEEK 9: MEAT

Seared Filets with Reduction Sauce and Pommes Frites

Pork Milanese with Arugula Salad

Mashed Potatoes

WEEK 10: FISH 

Ginger Salmon with Cucumber Salad

Almond-Crusted White Fish 

Shrimp Scampi

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Class Time: 6:00pm - 9:30pm PST

This class is for ages 16+. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. All classes are BYOB (Beer + Wine only) for guests over 21.

If you’d like to set up a payment plan for a Series Course, please email our Front Desk (receptionist@thegourmandiseschool.com). Please note that space is limited and a seat is not guaranteed until arrangements are confirmed.

*This course is offered by a non-accredited institution. While the program does not confer a degree or professional certification, students who attend at least 7 of the 10 classes and complete the final project (if applicable) will receive a Certificate of Completion issued by the school, acknowledging their participation in the course.*

This 8-week series is designed for the novice culinary student or home baker looking to learn the basics of the art 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 12 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 FRIDAY

For 8 WEEKS FROM 10AM-2PM

Week 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. Reading formulas correctly, the proper use of pastry bags, and the importance of mise-en-place will be discussed. 

Week 2: Egg-Based Desserts

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

Week 3: Pâte à Choux

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

Week 4: Seasonal Fruit Desserts

You’ll learn proper techniques for macerating, reducing, and pureeing to make deliciously seasonal fruit-based desserts.

Week 5: 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.

Week 6: Tarts

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

Week 7: Yeasted Doughs & Savory Breads

Challah, milk bread, brioche doughs: explore the rich doughs that make breakfast and dinner so much better.

Week 8: Cake Baking:

Learn the ins and outs of cake baking from start to finish! Cakes will be baked, cut, filled and frosted in class.

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

*This course is offered by a non-accredited institution. While the program does not confer a degree or professional certification, students who attend at least 6 of the 8 classes and complete the final project (if applicable) will receive a Certificate of Completion issued by the school, acknowledging their participation in the course.*

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

If you’d like to set up a payment plan for a Series Course, please email our Front Desk (receptionist@thegourmandiseschool.com). Please note that space is limited and a seat is not guaranteed until arrangements are confirmed.

Individuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.

This 5-week series is designed for the intermediate or advanced baking enthusiast looking to learn a higher level of baking and pastry. These 4-hour classes are taught in a professional environment, and you will work independently with no more than 12 students. This class will move at a fast pace and is designed for students with a solid foundation in baking. We recommend completing our introductory baking classes or having equivalent experience before enrolling.

This class will expand your knowledge of baking chemistry and teach you advanced pastry techniques that you can use at home or even as an entry to a professional kitchen. You will be asked to produce a final baking project for the final week, which will be chosen by the instructor based on the previous weeks' learnings.

As with all of our classes, everything you make will be made from scratch and we ask that you are prepared to bring food-safe containers to each class to bring home your delicious work. Certificates of completion will be awarded at the end of the series.

Week 1: Foundational French Techniques

Learn the fundamental French components of so many classic desserts: creme anglaise & ice cream base, chocolate mousse, butterscotch budino, and caramel sauce.

Week 2: Classic Doughs & Tarts

You'll make classic pâte sucrée and chocolate tart dough to create a passionfruit tart and a chocolate salted caramel tart.

Week 3: French Patisserie

Learn to perfect the classic macaron. We will make several different varieties with varied fillings, along with other classic French cookies like madeleines and palmiers.

Week 4: Air-Leavened Cakes & Meringues

Genoise sponge cake, angel food, pavlova and dacquoise are featured this week.

Week 5: Final Project!

Chef will choose a final project - a recipe or creation that you learned in one of the weeks prior - that you'll complete in class this week before receiving your certificate of completion.

*Recipes subject to change*

Class Time: 10:00am - 2:00pm
*This is a four-hour class*

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*This course is offered by a non-accredited institution. While the program does not confer a degree or professional certification, students who attend at least 7 of the 10 classes and complete the final project (if applicable) will receive a Certificate of Completion issued by the school, acknowledging their participation in the course.*

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

If you’d like to set up a payment plan for a Series Course, please email our Front Desk (receptionist@thegourmandiseschool.com). Please note that space is limited and a seat is not guaranteed until arrangements are confirmed.

Individuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.

Join Chef Christianne Winthrop for four weeks of meal planning, prepping, and creating a wide variety of delicious dishes from scratch that'll keep great in the fridge or freezer. You'll learn how to shop to reduce waste and save money, how to use yesterday's prep for tomorrow's breakfast, and how to turn a few hours of work into a week's worth of meals. 

WEEK 1: GRAIN BOWLS & SALADS

Featuring organic whole grains from Bluebird Grain Farms

Farro & Butternut Squash Risotto

Kale Salad w/ Seasonal Fruit & Lemon Vinaigrette

Wheat Berry Bowls (Roasted Vegetables, Quick-Pickled Red Onions, Herby Dressing)

Hummus Two Ways

WEEK 2: PASTAS, SOUPS, & SAUCES

Pesto Turkey Meatballs

Vegetable-Packed Beef Bolognese Sauce

Hearty Vegetable Soup

Homemade Focaccia (Chef Demo)

Pasta Salad

WEEK 3: POULTRY

Whole Roast Chicken

Gravy / Pan Sauce

Chicken Caesar Salad Wrap

Sesame Chicken Salad

Chicken Noodle Soup (Chef Demo)

WEEK 4: FREEZER-FRIENDLY MEALS

Crustless Quiche

Protein Pancakes

Three Bean Chili

Twice Baked Potatoes

Build confidence in the kitchen from the ground up in this comprehensive eight-week series designed for beginners who are looking to learn the basics of cooking and baking at home. During these three-hour, hands-on classes, you will work independently and with no more than 12 students. 

From knife skills and cooking methods to baking fundamentals, sauces, doughs, and desserts, you'll gain a strong culinary foundation while creating delicious dishes each week. By the end of the series, you'll have the knowledge, techniques, and confidence to cook and bake successfully in your own kitchen...taking you from zero to hero, one recipe at a time!

 THIS CLASS MEETS EVERY TUESDAY

For 8 WEEKS FROM 10:30AM-1:30PM

Week 1: Soup & Salad (Knife Skills)

Start off by mastering essential knife skills! You'll learn how to chop, dice, mince, chiffonade, and more as you create a delicious menu of soups and salads.

Mediterranean Chopped Salad

Minestrone Soup

Seasonal Kale Salad

Week 2: Breakfast Bakes

Continue to develop your baking skills in this week's baking class, where you'll make some breakfast classics that you can repeat at home.

Blueberry Streusel Muffins

Coffee Cake

Fruit Scones

Week 3: Handmade Pasta

Ever wanted to make your own pasta at home? You'll learn the process from start to finish for two different pasta doughs - classic egg-based pasta and potato gnocchi - along with two delicious sauces to enjoy them with.

Basic Pasta Dough

Potato Gnocchi

Classic Marinara Sauce

Pesto

Week 4: Bread From Scratch

It's bread week! In this beginner-friendly bread baking class, you'll learn how to mix, knead, shape, and bake three different doughs: milk bread, brioche, and focaccia. 

Focaccia 

Quick Brioche Dough

Milk Bread Dough (Cinnamon Rolls & Sandwich Loaf)

Cream Cheese Glaze

Week 5: Sauces

In this technique-focused class, you'll master the art of sauces! Learn how to make a classic reduction sauce, a bechamel, and a chimichurri (along with some delicious dishes to sop them up).

Seared Steak w/ Red Wine Reduction Sauce

Roasted Potatoes

Chimichurri

Bechamel Mac & Cheese

Week 6: Cake Techniques

Learn to bake some of our favorite cakes from scratch! You'll practice fundamental baking techniques as you make two different types of cake batter and three different frosting techniques.

Vanilla Bean Cake

Swiss Meringue Buttercream

Meringue

Devil's Food Cupcakes

Chocolate Creme Fraiche Frosting

Week 7: Chicken Fundamentals

Practice everything you need to know to make delicious chicken dishes in your own kitchen, from a full chicken breakdown and chicken stock to various techniques for both chicken breasts and chicken thighs.

Whole Chicken Breakdown

Braised Chicken Thighs w/ Mushrooms & Shallots

Lemongrass Chicken Paillard w/ Ginger Cabbage Slaw

Chicken Stock

Week 8: Sweet & Savory Pies

To finish off the series, you'll be creating a seasonal pie from scratch. You'll make your own pie dough, learn how to roll and crimp your crust, and whip up a tasty seasonal filling that you can bring home to enjoy.

All-Butter Pie Dough

Seasonal Pie Filling (Pumpkin Pie)

Chicken Pot Pie Filling

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

*This course is offered by a non-accredited institution. While the program does not confer a degree or professional certification, students who attend at least 6 of the 8 classes and complete the final project (if applicable) will receive a Certificate of Completion issued by the school, acknowledging their participation in the course.*

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

If you’d like to set up a payment plan for a Series Course, please email our Front Desk (receptionist@thegourmandiseschool.com). Please note that space is limited and a seat is not guaranteed until arrangements are confirmed.

Individuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.

Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.

WEEK 1: KNIFE SKILLS & SALADS

Intro to knife skills: you’ll learn how to select, hone and sharpen your knives, perfect dicing, mincing and chopping as you make three of our most-beloved salads and soups.

Mixed Greens with Radishes, Cucumbers and a Classic Dijon Vinaigrette

Asian Kale Salad

Tuscan Vegetable Soup

WEEK 2: POULTRY

Never, ever have a boring chicken dish again! These simple dishes take under and hour to make and might quickly become your go-tos for lunch or dinner.

Roasted Chicken Breasts with Breadcrumbs

Turkey Meatballs with Yogurt Cucumber Sauce

Moroccan Braised Chicken Thighs

WEEK 3: MEATS

We’ll cover marinades and pan sauces along with how to select and store your favorite red meats.

Grilled Hoisin Skirt Steak

Roasted Pork Tenderloin with Rosemary and Fennel

Polenta and Caramelized Onions

WEEK 4: FISH

Nothing fishy here; just a couple of hours of learning how to cook fish with confidence!

Pecan-crusted Salmon with Apple Slaw

Grilled Albacore with Greek Orzo Salad

Fish Tacos with Cilantro Sauce

Join chocolatier Ruth Kennison for a comprehensive workshop on perfecting filled chocolate bonbons and molded chocolate bars! This two-day, ten-hour class focuses on working with polycarbonate molds, crafting stable ganaches and caramel fillings, painting with colored cocoa butter and working with transfer sheets.

Students will be working in groups and will learn all techniques. Expect some chef demos. Experience with tempering, whether in previous classes, at home or work is preferred but not necessarily. General knowledge of the concept of tempering is acceptable. If you are a beginner, please read a description of chocolate tempering before coming to class. Students will bring home all of the bonbons made in class. 

BONBONS:

Tempering for thin-shelled Bonbons molded in polycarbonate molds

FILLINGS:

Soft Fleur de Sel Caramel
Passionfruit Ganache
Peanut Butter Cups
Single Origin Dark Chocolate Ganache

GARNISH:

Painting with colored cocoa butter, how to work with transfer sheets

Class Times:
Saturday & Sunday, 10:30am - 3:30pm

Class is for ages 16+.  Ages 13-15 may attend if accompanied by a paying adult (aged 18+), with one adult required per minor within this age range. All classes are BYOB (Beer + Wine only) for guests over 21.