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

 ------------

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.*

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

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.

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

Let's laminate! Learn to make classic croissants with us as you make your own book of croissant dough, fold in the butter and roll out, shape, proof and bake your way to professional-level laminated doughs. You'll learn the science behind enriched doughs, master a variety of shaping techniques and improve your skills with tips and tricks from a professional. Please bring a large roasting pan or box to carry your baker’s dozen croissants home on Day 2.

CLASSIC CROISSANTS

PAN AU CHOCOLAT

BRIOCHE

Laminating, Shaping, and Proofing 

Class Time: 9:30am - 2:30pm PST

*Students work individually in this class*. Menu items may change based on seasonal availability. Classes are open to participants ages 16 and older; students ages 13–15 may register only if accompanied by a registered, paying adult age 18 or older. All attendees must be registered, and classes are BYOB for guests age 21 and over, with beer and wine only permitted.

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 MORNING

For 10 Weeks from 9:30am to 1:00pm

 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

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

 ------------

Class Time: 9:30am - 1:00pm 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.*

 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

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

 ------------

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.*

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

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

We'll cover creaming, butter temperatures, working with different percentages of chocolate, and bakery techniques for do-ahead doughs. 

Week 3: INTRO TO BREAD MAKING

Milk Bread, Focaccia, Pita

Afraid of yeast? We're going to mix, knead, stretch and shape three types of bread, from lean to enriched and experiment with a variety of white and whole wheat flours.

Week 4: PIES

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

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. 

THIS IS A 3.5 HOUR CLASS, FROM 9:30am - 1:00pm

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

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

Build confidence in the kitchen from the ground up in this comprehensive six-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 MONDAY

For 6 WEEKS FROM 6:00PM - 9:00PM

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: Cakes, Cobblers & Crisps

Continue to develop your baking skills in this week's baking class, where you'll make some go-to cakes and fruit-based desserts that you can repeat at home.

Seasonal Fruit Crisp

Seasonal Fruit Cobbler

Citrus Olive Oil Cake

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.

Fresh Egg Pasta Dough

Potato Gnocchi

Classic Marinara Sauce

Basil 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 pan sauce, a bechamel, and a chimichurri (along with some delicious dishes to sop them up).

 Chicken Breast w/ Pan Sauce

Seared Steak w/ Chimichurri & Roasted Potatoes

Bechamel Mac & Cheese

Week 6: 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

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

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.

 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

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

 ------------

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.*

Take your baking skills to the next level in our 4-week Baking 201 series! You will explore classic French baking techniques and discover the science (and some tricks) behind both sweet and savory bakes. Each week will focus on a different set of foundational pastry skills while creating impressive desserts and pastries from scratch.

Week 1: PÂTE À CHOUX

Cream Puffs & Eclairs: Pâte à Choux, Pastry Cream, Craquelin, Chocolate Glaze

Pâte à Choux, or Choux dough, is a light pastry dough used to make an amazing variety of dishes. You’ll make this versatile dough two different ways and learn to make all of the components to these classic desserts - from pastry cream to craquelin.

Week 2: EGG-BASED DESSERTS

Sweet & Savory Soufflés, Crème Brulée, Crème Anglaise

Learn to bake velvety smooth egg-based desserts that range from crème brulée to classic soufflés (one sweet chocolate, and the other savory cheese).

Week 3: FRENCH PATISSERIE

Macarons, Madeleines & Palmiers

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: CLASSIC TARTS

Pate Sucrée, Vanilla Pastry Cream, Lemon Curd, Meringue

 You'll discover the techniques behind classic French tarts, learn the proper way to press crust into a pan, and master baking crusts both blind and with filling.

THIS IS A 4 HOUR CLASS, FROM 9:00am - 1:00pm