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The Gourmandise School
395 Santa Monica Place, Suite 323, Santa Monica CA 90401
310-656-8800

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Class/Date Description Openings/Price/Location
7971

Sun, Sep. 12, 2021 @ 2:00 PM
to
Sun, Oct. 3, 2021 @ 2:00 PM
4-WEEK BAKING FUNDAMENTALS
 

Learn to bake with our Basics course! Our 4-week 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 tasting results every time you bake.

 

Week 1: Breakfast Pastries

SCONES, MUFFINS, COFFEE CAKE

 

Week 2: The Cookie Jar!

CHOCOLATE CHIP COOKIES, BROWNIES, CUT-OUT COOKIES

 

Week 3: Intro to Breadmaking

MILK BREAD, FOCACCIA, CINNAMON ROLLS

 

Week 4: Classic Desserts

SINGLE LAYER CAKES, COBBLERS, CRISPS

 

 
THIS IS A 4 HOUR CLASS, FROM 2:00pm - 6:00pm
AGES 16+

All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary.  If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students. 

It's too late to register for this series. The cutoff date was Sun, Sep. 12, 2021.

$725.00

Pastry Chef Clémence Gossett

 
Class/Date Description Openings/Price/Location
7968

Tue, Sep. 14, 2021 @ 6:00 PM
to
Tue, Oct. 5, 2021 @ 6:00 PM
COOKING 101
 

Our most popular series is back in person! 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

 

 
THIS IS A 2.5 HOUR CLASS, FROM 6:00pm - 8:30pm
AGES 16+

 


All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary.  If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students. 

It's too late to register for this series. The cutoff date was Tue, Sep. 14, 2021.

$625.00

Chef May Hennemann

 
Class/Date Description Openings/Price/Location
7975

Sat, Sep. 25, 2021 @ 9:30 AM
to
Sun, Sep. 26, 2021 @ 9:30 AM
2 DAY CROISSANT CLASS (9:30AM - 2:00PM PST)
 

CROISSANTS 

PAIN AU CHOCOLAT

BRIOCHE

LAMINATING, SHAPING AND PROOFING

 

Class Time: 9:30am - 2:00pm PST

CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB. 

All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary.  If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students. 

9 openings available

$475.00

Pastry Chef Clémence Gossett

 
Class/Date Description Openings/Price/Location
7969

Tue, Oct. 12, 2021 @ 6:00 PM
to
Tue, Nov. 2, 2021 @ 6:00 PM
WORLD VEGETARIAN CUISINE SERIES
 

Join us for a 4-week cooking series focused on plant-based meals. You will weave in classic cooking techniques with vast collection of recipes from around the world to give you a varied rotation of easy-to-make meals. Each week will focus on a different cuisine and how to stock your pantry accordingly.

 

Week 1: Japanese Cuisine

Congee with Shitake & Greens

Ginger Cauliflower Gyoza

Soba Noodle Bowl with Terriyaki Carrots & Furikake

 

Week 2: Middle Eastern Cuisine

Falafel on Whole Grain Pita with Quick Pickled Veggies 

Hummus with Charred Eggplant & Preserved Lemon

Roasted Cabbage with Aleppo Yogurt 

Green Rice Bowl with Sumac Carrots

 

Week 3: Indian Cuisine

Chickpea & Butternut Squash Tikka Masala

Turmeric Rice with Jeweled Roast Root Vegetables

Creamy Vegan Saag with Three Greens

Carrot & Lentil Dal with Fried Ginger

 

Week 4: Mexican Cuisine

Chard & Goat Cheese Tacos with Fresh Tortillas

Winter Vegetable Pasole with Lime Avocado Crema & Pepitas

Mushroom Mole Enchiladas with Pickled Cabbage

 

 

 
THIS IS A 2.5 HOUR CLASS, FROM 6:00pm - 8:30pm
AGES 16+

 


All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary.  If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students. 

11 openings available

$625.00

Chef May Hennemann

 
Class/Date Description Openings/Price/Location
8014

Sat, Oct. 16, 2021 @ 9:00 AM
to
Sun, Oct. 17, 2021 @ 9:00 AM
2 DAY CROISSANT CLASS (9:00AM - 1:30PM PST)
 

CROISSANTS 

PAIN AU CHOCOLAT

BRIOCHE

LAMINATING, SHAPING AND PROOFING

 

Class Time: 9:00am - 1:30pm PST

CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB. 

All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary.  If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students. 

8 openings available

$475.00

Pastry Chef Clémence Gossett

 
Class/Date Description Openings/Price/Location
8023

Sat, Oct. 16, 2021 @ 10:00 AM
to
Sat, Nov. 6, 2021 @ 10:00 AM
4-WEEK BAKING FUNDAMENTALS
 

Learn to bake with our Basics course! Our 4-week 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 tasting results every time you bake.

 

Week 1: Breakfast Pastries

SCONES, MUFFINS, COFFEE CAKE

 

Week 2: The Cookie Jar!

CHOCOLATE CHIP COOKIES, BROWNIES, CUT-OUT COOKIES

 

Week 3: Intro to Breadmaking

MILK BREAD, FOCACCIA, CINNAMON ROLLS

 

Week 4: Classic Desserts

SINGLE LAYER CAKES, COBBLERS, CRISPS

 

 
THIS IS A 4 HOUR CLASS, FROM 10:00am - 2:00pm
AGES 16+

All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary.  If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students. 

12 openings available

$725.00

Chef John Pitblado

 
Class/Date Description Openings/Price/Location
8017

Sun, Oct. 17, 2021 @ 2:00 PM
to
Sun, Nov. 14, 2021 @ 2:00 PM
4-WEEK FRENCH BAKING SERIES
 

Allez! Let’s bake!! Spend 4 weeks baking up classic tarts, cream puffs and macarons as we. beat, fold, pipe and plate our way to dessert nirvana. Each class will feature additionally demonstrated techniques for those students who are looking to take their presentation up a notch.

 

**PLEASE NOTE WE SKIP HALLOWEEN SUNDAY**

 

Week 1: Cream Puffs

CHOUX A LA CREME

ECLAIRS

 

Week 2: French Macarons

FRENCH & ITALIAN METHOD MACARONS

GANACHES

 

Week 3: Galettes

SEASONAL FRUIT GALETTES

SAVORY CHEESE GALETTES

 

Week 4: Soufflés

CHOCOLATE SOUFFLES

CREME ANGLAISE

 

 
THIS IS A 4 HOUR CLASS, FROM 2:00pm - 6:00pm
AGES 16+

All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary.  If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students. 

11 openings available

$725.00

Pastry Chef Clémence Gossett

 
Class/Date Description Openings/Price/Location
8009

Wed, Oct. 20, 2021 @ 6:00 PM
to
Wed, Nov. 10, 2021 @ 6:00 PM
COOKING 101
 

Our most popular series is back in person! 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

 

 
THIS IS A 2.5 HOUR CLASS, FROM 6:00pm - 8:30pm
AGES 16+

 


All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary.  If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students. 

12 openings available

$625.00

Chef May Hennemann

 
Class/Date Description Openings/Price/Location
8047

Sat, Dec. 4, 2021 @ 9:30 AM
to
Sun, Dec. 5, 2021 @ 9:30 AM
2 DAY CROISSANT CLASS (9:30AM - 2:00PM PST)
 

CROISSANTS 

PAIN AU CHOCOLAT

BRIOCHE

LAMINATING, SHAPING AND PROOFING

 

Class Time: 9:30am - 2:00pm PST

CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB. 

All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary.  If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students. 

10 openings available

$475.00

Pastry Chef Clémence Gossett

 
Class/Date Description Openings/Price/Location
8091

Mon, Dec. 27, 2021 @ 9:30 AM
to
Tue, Dec. 28, 2021 @ 9:30 AM
(Virtual Class) 2 DAY CROISSANT CLASS (9:30AM - 1:00PM PST)
 

CROISSANTS 

PAIN AU CHOCOLAT

BRIOCHE

LAMINATING, SHAPING AND PROOFING

 

This is an online class.  Class Time: 9:30am - 1:00pm PST

CLASSES ARE FOR AGES 12+ UNLESS OTHERWISE SPECIFIED. 

This two-day class will meet for 3.5 hours each day (you’ll be assigned a 2-minute homework of mixing yeast with water and flour for the evening before the first class) and be limited to 12 participants. 

 

CLASS OUTLINE:  Once registered for class, you’ll receive a Class Outline that includes the ingredients, equipment and other things needed to prepare for class including: Menus; Recipes; Shopping and Equipment Lists; and any relevant instructions for preparation.  Please read thoroughly!  Your Zoom meeting info will be sent separately prior to class. 

6 openings available

$125.00

Pastry Chef Clémence Gossett

 
 
 
Cobbler