Tue, Jan. 20, 2026 @ 6:00 PM to Tue, Mar. 24, 2026 @ 6:00 PM
LEARN TO COOK: A 10-Week Series
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
Buttermilk Ranch Dressing
Week 2: STOCKS/BROTHS/SOUPS
Chicken & Vegetable Stock
Tomato Bisque
Mushroom Velouté
Minestrone
WEEK 3: CHICKEN
Whole Chicken Breakdown
Za’atar Chicken Breast with Tomato Cucumber Salad
Crispy Fried Chicken Legs
Week 4: EGGS
Fried, Scrambled, Poached, and Boiled Eggs
French Omelette
Seasonal Frittata
Hollandaise Sauce
Deviled Eggs
Week 5: SAUCES
Béchamel Sauce
Macaroni & Cheese
Steak w/ Bearnaise Sauce
Homemade Aoili & Salad Dressing
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
Steamed Mussels in Savory Sauce
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.*
It's too late to register for this series. The cutoff date was Tue, Jan. 20, 2026.
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 THURSDAY EVENING
For 10 Weeks from 6:00pm to 9:30pm
This is a 3.5 hour class
Week 1: KNIFE SKILLS
Seasonal Salads
Buttermilk Ranch Dressing
Week 2: STOCKS/BROTHS/SOUPS
Chicken & Vegetable Stock
Tomato Bisque
Mushroom Velouté
Minestrone
WEEK 3: CHICKEN
Whole Chicken Breakdown
Za’atar Chicken Breast with Tomato Cucumber Salad
Crispy Fried Chicken Legs
Week 4: EGGS
Fried, Scrambled, Poached, and Boiled Eggs
French Omelet
Seasonal Frittata
Hollandaise Sauce
Week 5: SAUCES
Béchamel Sauce
Macaroni & Cheese
Steak w/ Bearnaise Sauce
Homemade Aioli & Salad Dressing
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
Steamed Mussels
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.*
It's too late to register for this series. The cutoff date was Thu, Feb. 12, 2026.
$1750.00
Chef May Hennemann
Class/Date
Description
Price/Location
11893
Wed, Mar. 4, 2026 @ 6:00 PM to Wed, Mar. 25, 2026 @ 6:00 PM
COOKING 101
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
Class Time: 6:00pm - 8:30pm PST
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 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.
It's too late to register for this series. The cutoff date was Wed, Mar. 4, 2026.
$715.00
Chef May Hennemann
Class/Date
Description
Price/Location
11982
Sat, Apr. 18, 2026 @ 9:30 AM to Sun, Apr. 19, 2026 @ 9:30 AM
2 DAY CROISSANT CLASS
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.
CROISSANTS
Pain 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.
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
Class Time: 6:00pm - 8:30pm PST
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 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.
$715.00
Chef May Hennemann
Class/Date
Description
Price/Location
12069
Sat, May. 2, 2026 @ 10:00 AM to Sat, May. 23, 2026 @ 10:00 AM
4-WEEK GREAT BRITISH BAKING SERIES
If you are obsessed with The Great British Baking Show and dream of making a “show stopper”, this is the class for you. We will be making a wide variety of classic and modernized British baked goods and will demystify the different ingredients and lingo from across the pond. What is Demerara sugar and how do you use it? What is self-rising flour? Can you make your own homemade clotted cream? Join us on this adventure into the world of Classic British Baking.
WEEK ONE - TRADITIONAL BAKES
British Cream Scones
American Fruit Scones
Cornish Pasty Dough
Strawberry Jam
Clotted Cream
WEEK TWO - SAVORY BAKES
English Sausage Rolls
Cornish Beef Pasties
Spring Onion and Comte Cheese Chelsea Buns
WEEK THREE - CAKES AND TRAY BAKES
Earl Grey Tea Tray Bake with White Chocolate Drizzle
Everyday Pound Cake
Parsnip, Orange and Ginger Loaf with Parsnip Crisps
Brown Sugar Custard
WEEK FOUR - SHOW STOPPERS
Sticky Toffee Pudding
Victoria Sponge with Strawberry Jam, fresh Strawberries and Whipped Cream
English Trifle with Raspberries and Vanilla Cream
Class Time: 10:00am - 1:30pm PST
Students work in pairs. Menu items may be subject to change based on seasonality. 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.
$700.00
Chef Tracy Saltzman
Class/Date
Description
Price/Location
12070
Sat, May. 2, 2026 @ 10:30 AM to Sun, May. 3, 2026 @ 10:30 AM
THE ART OF THE BONBON: A 2-Day Bonbon Essential Class
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 Coffee 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.
$575.00
Chocolatier Ruth Kennison
Class/Date
Description
Price/Location
12055
Mon, Jun. 15, 2026 @ 10:00 AM to Fri, Jun. 19, 2026 @ 10:00 AM
KIDS CAMP: COOKING THE CLASSICS
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
Class Time: 10:00am - 12:30pm PST
This week long camp (M-F) is for students between 8-11 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$675.00
Pastry Chef Robyn Collins
Class/Date
Description
Price/Location
12043
Mon, Jun. 15, 2026 @ 10:30 AM to Fri, Jun. 19, 2026 @ 10:30 AM
TEEN CAMP: GLOBAL STREET FOOD
Travel the world and eat like a local in this five-day cooking course! You'll learn classic street dishes from five different countries - mastering delicacies you'll be cooking for years to come.
DAY 1 - THAILAND
GRILLED CHICKEN SKEWERS
CHILI LIME DIPPING SAUCE
PAD THAI
DAY 2 – MEXICO
CORN TORTILLAS
CARNE ASADA STREET TACOS
TOMATILLO-CILANTRO SALSA VERDE
JICAMA SALAD
DAY 3 – MIDDLE EAST
TRADITIONAL FALAFEL
HUMMUS
ISRAELI SALAD
HOMEMADE PITA
DAY 4 – VENEZUELA
AREPAS
BLACK BEAN & CHEESE FILLING
WATERMELON & QUESO FRESCO SALAD
DAY 5 – FRANCE
CREPE BATTER
MUSHROOM BEGGAR'S PURSES
STRAWBERRY & NUTELLA CREPES
Class Time: 10:30am - 1:30pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
Let’s get baking! Join us for five days of learning the science and craft of baking. Each baker will work with a partner to mix, shape and bake these homemade favorites. We will be baking with quality whole wheat flours and fresh fruits and vegetables from the Santa Monica Farmers Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely.
MONDAY - BREAKFAST PASTRIES
COFFEE CAKE
SCONES
BUTTERMILK PANCAKES
TUESDAY - COOKIES & BROWNIES
SNICKERDOODLES
BROWN SUGAR BROWNIES
LEVAIN-STYLE CHOCOLATE CHUNK COOKIES
WEDNESDAY - BAGELS & SCHMEARS
HOMEMADE BAGELS W/ ASSORTED TOPPINGS
CREAM CHEESE AND CHIVE SPREAD
THURSDAY - BREADS!
MILK BREAD
CONCHAS
CINNAMON ROLLS
FRIDAY - HAND PIES
ALL-BUTTER PIE DOUGH
HAND PIES
SEASONAL FRUIT FILLING
NUTELLA FILLING
Class Time: 2:00pm - 5:00pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
Build real kitchen confidence in this five-day sweet & savory skills camp! From French macarons and handmade pasta to savory hand pies, tacos, cookies, and cupcakes, you’ll master essential techniques while creating impressive, delicious dishes you’ll love making again at home.
DAY 1 - CLASSIC FRENCH MACARONS
FRENCH MACARONS
DARK CHOCOLATE GANACHE
SALTED CARAMEL
DAY 2 – HANDMADE PASTA
BASIC PASTA DOUGH
POTATO GNOCCHI
BROWN BUTTER SAUCE
PESTO SAUCE
DAY 3 – HAND PIES
PIE DOUGH
HAND PIES
BLUEBERRY FILLING
CHICKEN POT PIE FILLING
DAY 4 – TACOS
FLOUR TORTILLAS
CARNE ASADA
CILANTRO LIME RICE
CHARRED GUACAMOLE
DAY 5 – COOKIES & CUPCAKES
CLASSIC CHOCOLATE CHIP COOKIES
CONFETTI VANILLA CUPCAKES
BUTTERCREAM
COCONUT MACAROONS
Class Time: 2:30pm - 5:30pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$695.00
Chef Sylvie Kaver
Class/Date
Description
Price/Location
12059
Mon, Jun. 22, 2026 @ 10:00 AM to Fri, Jun. 26, 2026 @ 10:00 AM
KIDS CAMP: CLASSIC BAKESHOP
Let’s practice our classic baking skills! We’ll be baking up a storm as we tackle everything from classic breakfast pastries to perfect hand pies 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 - BREAKFAST PASTRIES
BANANA BREAD
COFFEE CAKE MUFFINS
CINNAMON SWIRL FILLING
CRUMBLE TOPPING
TUESDAY - CUPCAKES
DEVIL'S FOOD CUPCAKES
AMERICAN BUTTERCREAM
CONFETTI VANILLA CUPCAKES
WEDNESDAY - COOKIE DECORATING
SHORTBREAD SUGAR COOKIE DOUGH
ROYAL ICING
THURSDAY - CINNAMON ROLLS
QUICK BRIOCHE DOUGH
CREAM CHEESE GLAZE
FRIDAY - HAND PIES
HOMEMADE PIE DOUGH
HAND PIES
SEASONAL FRUIT FILLING
Class Time: 10:00am - 12:30pm PST
This week long camp (M-F) is for students between 8-11 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$650.00
Pastry Chef Robyn Collins
Class/Date
Description
Price/Location
12053
Mon, Jun. 22, 2026 @ 10:30 AM to Fri, Jun. 26, 2026 @ 10:30 AM
TEEN CAMP: GREAT BRITISH BAKEOFF
Journey across the UK in this five-day camp! Master classic scones and strawberry jam, savory sausage rolls and Cornish pasties, elegant tray bakes and trifles, and finish with iconic showstoppers like Sticky Toffee Pudding and Victoria Sponge. Learn timeless techniques behind Britain’s most beloved bakes— perfect for afternoon tea and beyond!
MONDAY - TRADITIONAL BAKES
BRITISH CREAM SCONES
CORNISH PASTRY DOUGH
STRAWBERRY JAM
TUESDAY - SAVORY BAKES
ENGLISH SAUSAGE ROLLS
CORNISH BEEF PASTIES
WEDNESDAY - CAKES & TRAY BAKES
EARL GREY TEA TRAY BAKE WITH WHITE CHOCOLATE DRIZZLE
EVERYDAY POUND CAKE
BROWN SUGAR CUSTARD
THURSDAY - ENGLISH TRIFLE
ENGLISH TRIFLE WITH RASPBERRIES & VANILLA CREAM
FRIDAY - SHOWSTOPPERS
STICKY TOFFEE PUDDING
VICTORIA SPONGE WITH STRAWBERRY JAM, FRESH STRAWBERRIES, AND WHIPPED CREAM
Class Time: 10:30am - 1:30pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
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
Class Time: 2:00pm - 5:00pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
Build real kitchen confidence in this five-day sweet & savory skills camp! From French macarons and handmade pasta to savory hand pies, tacos, cookies, and cupcakes, you’ll master essential techniques while creating impressive, delicious dishes you’ll love making again at home.
DAY 1 - CLASSIC FRENCH MACARONS
FRENCH MACARONS
DARK CHOCOLATE GANACHE
SALTED CARAMEL
DAY 2 – HANDMADE PASTA
BASIC PASTA DOUGH
POTATO GNOCCHI
BROWN BUTTER SAUCE
PESTO SAUCE
DAY 3 – HAND PIES
PIE DOUGH
HAND PIES
BLUEBERRY FILLING
CHICKEN POT PIE FILLING
DAY 4 – TACOS
FLOUR TORTILLAS
CARNE ASADA
CILANTRO LIME RICE
CHARRED GUACAMOLE
DAY 5 – COOKIES & CUPCAKES
CLASSIC CHOCOLATE CHIP COOKIES
CONFETTI VANILLA CUPCAKES
BUTTERCREAM
COCONUT MACAROONS
Class Time: 2:30pm - 5:30pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$695.00
Chef John Pitblado
Class/Date
Description
Price/Location
12037
Mon, Jun. 29, 2026 @ 10:00 AM to Fri, Jul. 3, 2026 @ 10:00 AM
TEEN CAMP: THE ART OF BAKING
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
Class Time: 10:00am - 1:00pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$675.00
Pastry Chef Robyn Collins
Class/Date
Description
Price/Location
12056
Mon, Jun. 29, 2026 @ 10:30 AM to Fri, Jul. 3, 2026 @ 10:30 AM
KIDS CAMP: COOKING THE CLASSICS
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
Class Time: 10:30am - 1:00pm PST
This week long camp (M-F) is for students between 8-11 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$675.00
Chef Dave Diligiro
Class/Date
Description
Price/Location
12051
Mon, Jul. 6, 2026 @ 10:00 AM to Fri, Jul. 10, 2026 @ 10:00 AM
TEEN CAMP: SWEET & SAVORY SKILLS
Build real kitchen confidence in this five-day sweet & savory skills camp! From French macarons and handmade pasta to savory hand pies, tacos, cookies, and cupcakes, you’ll master essential techniques while creating impressive, delicious dishes you’ll love making again at home.
DAY 1 - CLASSIC FRENCH MACARONS
FRENCH MACARONS
DARK CHOCOLATE GANACHE
SALTED CARAMEL
DAY 2 – HANDMADE PASTA
BASIC PASTA DOUGH
POTATO GNOCCHI
BROWN BUTTER SAUCE
PESTO SAUCE
DAY 3 – HAND PIES
PIE DOUGH
HAND PIES
BLUEBERRY FILLING
CHICKEN POT PIE FILLING
DAY 4 – TACOS
FLOUR TORTILLAS
CARNE ASADA
CILANTRO LIME RICE
CHARRED GUACAMOLE
DAY 5 – COOKIES & CUPCAKES
CLASSIC CHOCOLATE CHIP COOKIES
CONFETTI VANILLA CUPCAKES
BUTTERCREAM
COCONUT MACAROONS
Class Time: 10:00am - 1:00pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$695.00
Pastry Chef Robyn Collins
Class/Date
Description
Price/Location
12063
Mon, Jul. 6, 2026 @ 10:30 AM to Fri, Jul. 10, 2026 @ 10:30 AM
TEEN CAMP: WORLD CUISINES
Calling all world travelers (and eaters)! This class is for you. We'll explore the cuisines of the globe in this five day course where you'll be learning some authentic cuisines from overseas.
DAY 1 - KOREAN
BIBIMBAP
KOREAN SWEET POTATOES
DAY 2 – EASTERN EUROPE
PIEROGI WITH CARAMELIZED ONIONS
BRAISED KIELBASA WITH SWEET AND SOUR RED CABBAGE
COLD BEET BORSCHT
DAY 3 – CHINESE
SHU MAI DUMPLINGS
STIR FRIED BROCCOLI W/ OYSTER SAUCE
POTSTICKERS W/ CHICKEN AND CHIVES
DAY 4 – MEDITERRANEAN
PITA BREAD
HUMMUS
GARLICKY CHICKEN W/ SUMAC LABNEH
CLASSIC GREEK SALAD
DAY 5 – MEXICAN
GREEN MOLE ENCHILADAS W/ SPINACH & MUSHROOMS
ROASTED CORN, TOMATO AND AVOCADO SALAD
PICKLED RED ONIONS
Class Time: 10:30am - 1:30pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
Let’s get baking! Join us for five days of learning the science and craft of baking. Each baker will work with a partner to mix, shape and bake these homemade favorites. We will be baking with quality whole wheat flours and fresh fruits and vegetables from the Santa Monica Farmers Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely.
MONDAY - BREAKFAST PASTRIES
COFFEE CAKE
SCONES
BUTTERMILK PANCAKES
TUESDAY - COOKIES & BROWNIES
SNICKERDOODLES
BROWN SUGAR BROWNIES
LEVAIN-STYLE CHOCOLATE CHUNK COOKIES
WEDNESDAY - BAGELS & SCHMEARS
HOMEMADE BAGELS W/ ASSORTED TOPPINGS
CREAM CHEESE AND CHIVE SPREAD
THURSDAY - BREADS!
MILK BREAD
CONCHAS
CINNAMON ROLLS
FRIDAY - HAND PIES
ALL-BUTTER PIE DOUGH
HAND PIES
SEASONAL FRUIT FILLING
NUTELLA FILLING
Class Time: 2:00pm - 5:00pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
Let’s practice our classic baking skills! We’ll be baking up a storm as we tackle everything from classic breakfast pastries to perfect hand pies 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 - BREAKFAST PASTRIES
BANANA BREAD
COFFEE CAKE MUFFINS
CINNAMON SWIRL FILLING
CRUMBLE TOPPING
TUESDAY - CUPCAKES
DEVIL'S FOOD CUPCAKES
AMERICAN BUTTERCREAM
CONFETTI VANILLA CUPCAKES
WEDNESDAY - COOKIE DECORATING
SHORTBREAD SUGAR COOKIE DOUGH
ROYAL ICING
THURSDAY - CINNAMON ROLLS
QUICK BRIOCHE DOUGH
CREAM CHEESE GLAZE
FRIDAY - HAND PIES
HOMEMADE PIE DOUGH
HAND PIES
SEASONAL FRUIT FILLING
Class Time: 2:30pm - 5:00pm PST
This week long camp (M-F) is for students between 8-11 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$650.00
Chef Sylvie Kaver
Class/Date
Description
Price/Location
12057
Mon, Jul. 13, 2026 @ 10:00 AM to Fri, Jul. 17, 2026 @ 10:00 AM
KIDS CAMP: COOKING THE CLASSICS
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
Class Time: 10:00am - 12:30pm PST
This week long camp (M-F) is for students between 8-11 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$675.00
Chef Dave Diligiro
Class/Date
Description
Price/Location
12038
Mon, Jul. 13, 2026 @ 10:30 AM to Fri, Jul. 17, 2026 @ 10:30 AM
TEEN CAMP: THE ART OF BAKING
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
Class Time: 10:30am - 1:30pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
Travel the world and eat like a local in this five-day cooking course! You'll learn classic street dishes from five different countries - mastering delicacies you'll be cooking for years to come.
DAY 1 - THAILAND
GRILLED CHICKEN SKEWERS
CHILI LIME DIPPING SAUCE
PAD THAI
DAY 2 – MEXICO
CORN TORTILLAS
CARNE ASADA STREET TACOS
TOMATILLO-CILANTRO SALSA VERDE
JICAMA SALAD
DAY 3 – MIDDLE EAST
TRADITIONAL FALAFEL
HUMMUS
ISRAELI SALAD
HOMEMADE PITA
DAY 4 – VENEZUELA
AREPAS
BLACK BEAN & CHEESE FILLING
WATERMELON & QUESO FRESCO SALAD
DAY 5 – FRANCE
CREPE BATTER
MUSHROOM BEGGAR'S PURSES
STRAWBERRY & NUTELLA CREPES
Class Time: 2:00pm - 5:00pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
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
Class Time: 2:30pm - 5:30pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$695.00
Chef Melanie Barsuk
Class/Date
Description
Price/Location
12060
Mon, Jul. 20, 2026 @ 10:00 AM to Fri, Jul. 24, 2026 @ 10:00 AM
KIDS CAMP: CLASSIC BAKESHOP
Let’s practice our classic baking skills! We’ll be baking up a storm as we tackle everything from classic breakfast pastries to perfect hand pies 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 - BREAKFAST PASTRIES
BANANA BREAD
COFFEE CAKE MUFFINS
CINNAMON SWIRL FILLING
CRUMBLE TOPPING
TUESDAY - CUPCAKES
DEVIL'S FOOD CUPCAKES
AMERICAN BUTTERCREAM
CONFETTI VANILLA CUPCAKES
WEDNESDAY - COOKIE DECORATING
SHORTBREAD SUGAR COOKIE DOUGH
ROYAL ICING
THURSDAY - CINNAMON ROLLS
QUICK BRIOCHE DOUGH
CREAM CHEESE GLAZE
FRIDAY - HAND PIES
HOMEMADE PIE DOUGH
HAND PIES
SEASONAL FRUIT FILLING
Class Time: 10:00am - 12:30pm PST
This week long camp (M-F) is for students between 8-11 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$650.00
Pastry Chef Robyn Collins
Class/Date
Description
Price/Location
12054
Mon, Jul. 20, 2026 @ 10:30 AM to Fri, Jul. 24, 2026 @ 10:30 AM
TEEN CAMP: GREAT BRITISH BAKEOFF
Journey across the UK in this five-day camp! Master classic scones and strawberry jam, savory sausage rolls and Cornish pasties, elegant tray bakes and trifles, and finish with iconic showstoppers like Sticky Toffee Pudding and Victoria Sponge. Learn timeless techniques behind Britain’s most beloved bakes— perfect for afternoon tea and beyond!
MONDAY - TRADITIONAL BAKES
BRITISH CREAM SCONES
CORNISH PASTRY DOUGH
STRAWBERRY JAM
TUESDAY - SAVORY BAKES
ENGLISH SAUSAGE ROLLS
CORNISH BEEF PASTIES
WEDNESDAY - CAKES & TRAY BAKES
EARL GRAY TEA TRAY BAKE WITH WHITE CHOCOLATE DRIZZLE
EVERYDAY POUND CAKE
BROWN SUGAR CUSTARD
THURSDAY - ENGLISH TRIFLE
ENGLISH TRIFLE WITH RASPBERRIES & VANILLA CREAM
FRIDAY - SHOWSTOPPERS
STICKY TOFFEE PUDDING
VICTORIA SPONGE WITH STRAWBERRY JAM, FRESH STRAWBERRIES, AND WHIPPED CREAM
Class Time: 10:30am - 1:30pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
Calling all world travelers (and eaters)! This class is for you. We'll explore the cuisines of the globe in this five day course where you'll be learning some authentic cuisines from overseas.
DAY 1 - KOREAN
BIBIMBAP
KOREAN SWEET POTATOES
DAY 2 – EASTERN EUROPE
PIEROGI WITH CARAMELIZED ONIONS
BRAISED KIELBASA WITH SWEET AND SOUR RED CABBAGE
COLD BEET BORSCHT
DAY 3 – CHINESE
SHU MAI DUMPLINGS
STIR FRIED BROCCOLI W/ OYSTER SAUCE
POTSTICKERS W/ CHICKEN AND CHIVES
DAY 4 – MEDITERRANEAN
PITA BREAD
HUMMUS
GARLICKY CHICKEN W/ SUMAC LABNEH
CLASSIC GREEK SALAD
DAY 5 – MEXICAN
GREEN MOLE ENCHILADAS W/ SPINACH & MUSHROOMS
ROASTED CORN, TOMATO AND AVOCADO SALAD
PICKLED RED ONIONS
Class Time: 2:00pm - 5:00pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$695.00
Chef Sylvie Kaver
Class/Date
Description
Price/Location
12052
Mon, Jul. 27, 2026 @ 10:00 AM to Fri, Jul. 31, 2026 @ 10:00 AM
TEEN CAMP: SWEET & SAVORY SKILLS
Build real kitchen confidence in this five-day sweet & savory skills camp! From French macarons and handmade pasta to savory hand pies, tacos, cookies, and cupcakes, you’ll master essential techniques while creating impressive, delicious dishes you’ll love making again at home.
DAY 1 - CLASSIC FRENCH MACARONS
FRENCH MACARONS
DARK CHOCOLATE GANACHE
SALTED CARAMEL
DAY 2 – HANDMADE PASTA
BASIC PASTA DOUGH
POTATO GNOCCHI
BROWN BUTTER SAUCE
PESTO SAUCE
DAY 3 – HAND PIES
PIE DOUGH
HAND PIES
BLUEBERRY FILLING
CHICKEN POT PIE FILLING
DAY 4 – TACOS
FLOUR TORTILLAS
CARNE ASADA
CILANTRO LIME RICE
CHARRED GUACAMOLE
DAY 5 – COOKIES & CUPCAKES
CLASSIC CHOCOLATE CHIP COOKIES
CONFETTI VANILLA CUPCAKES
BUTTERCREAM
COCONUT MACAROONS
Class Time: 10:00am - 1:00pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$695.00
Pastry Chef Robyn Collins
Class/Date
Description
Price/Location
12047
Mon, Jul. 27, 2026 @ 10:30 AM to Fri, Jul. 31, 2026 @ 10:30 AM
TEEN CAMP: BAKING FUNDAMENTALS
Let’s get baking! Join us for five days of learning the science and craft of baking. Each baker will work with a partner to mix, shape and bake these homemade favorites. We will be baking with quality whole wheat flours and fresh fruits and vegetables from the Santa Monica Farmers Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely.
MONDAY - BREAKFAST PASTRIES
COFFEE CAKE
SCONES
BUTTERMILK PANCAKES
TUESDAY - COOKIES & BROWNIES
SNICKERDOODLES
BROWN SUGAR BROWNIES
LEVAIN-STYLE CHOCOLATE CHUNK COOKIES
WEDNESDAY - BAGELS & SCHMEARS
HOMEMADE BAGELS W/ ASSORTED TOPPINGS
CREAM CHEESE AND CHIVE SPREAD
THURSDAY - BREADS!
MILK BREAD
CONCHAS
CINNAMON ROLLS
FRIDAY - HAND PIES
ALL-BUTTER PIE DOUGH
HAND PIES
SEASONAL FRUIT FILLING
NUTELLA FILLING
Class Time: 10:30am - 1:30pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
Travel the world and eat like a local in this five-day cooking course! You'll learn classic street dishes from five different countries - mastering delicacies you'll be cooking for years to come.
DAY 1 - THAILAND
GRILLED CHICKEN SKEWERS
CHILI LIME DIPPING SAUCE
PAD THAI
DAY 2 – MEXICO
CORN TORTILLAS
CARNE ASADA STREET TACOS
TOMATILLO-CILANTRO SALSA VERDE
JICAMA SALAD
DAY 3 – MIDDLE EAST
TRADITIONAL FALAFEL
HUMMUS
ISRAELI SALAD
HOMEMADE PITA
DAY 4 – VENEZUELA
AREPAS
BLACK BEAN & CHEESE FILLING
WATERMELON & QUESO FRESCO SALAD
DAY 5 – FRANCE
CREPE BATTER
MUSHROOM BEGGAR'S PURSES
STRAWBERRY & NUTELLA CREPES
Class Time: 2:00pm - 5:00pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
Let’s practice our classic baking skills! We’ll be baking up a storm as we tackle everything from classic breakfast pastries to perfect hand pies 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 - BREAKFAST PASTRIES
BANANA BREAD
COFFEE CAKE MUFFINS
CINNAMON SWIRL FILLING
CRUMBLE TOPPING
TUESDAY - CUPCAKES
DEVIL'S FOOD CUPCAKES
AMERICAN BUTTERCREAM
CONFETTI VANILLA CUPCAKES
WEDNESDAY - COOKIE DECORATING
SHORTBREAD SUGAR COOKIE DOUGH
ROYAL ICING
THURSDAY - CINNAMON ROLLS
QUICK BRIOCHE DOUGH
CREAM CHEESE GLAZE
FRIDAY - HAND PIES
HOMEMADE PIE DOUGH
HAND PIES
SEASONAL FRUIT FILLING
Class Time: 2:30pm - 5:00pm PST
This week long camp (M-F) is for students between 8-11 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$650.00
Chef Sylvie Kaver
Class/Date
Description
Price/Location
12039
Mon, Aug. 3, 2026 @ 10:30 AM to Fri, Aug. 7, 2026 @ 10:30 AM
TEEN CAMP: THE ART OF BAKING
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
Class Time: 10:30am - 1:30pm PST
This week long camp (M-F) is for students between 12-16 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
$675.00
Pastry Chef Robyn Collins
Class/Date
Description
Price/Location
12042
Mon, Aug. 3, 2026 @ 2:00 PM to Fri, Aug. 7, 2026 @ 2:00 PM
TEEN CAMP: COOKING FUNDAMENTALS
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
Class Time: 2:00pm - 5:00pm PST
This week long camp (M-F) is for students between 12-16 years old. Students should be picked up and dropped off by parent(s) or a legal guardian.
$695.00
Chef John Pitblado
Class/Date
Description
Price/Location
12058
Mon, Aug. 3, 2026 @ 2:30 PM to Fri, Aug. 7, 2026 @ 2:30 PM
KIDS CAMP: COOKING THE CLASSICS
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
Class Time: 2:30pm - 5:00pm PST
This week long camp (M-F) is for students between 8-11 years old. Students will work in pairs. Students should be picked up and dropped off by parent(s) or a legal guardian.
