Tue, Mar. 25, 2025 @ 10:00 AM to Tue, May. 27, 2025 @ 10:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
Professional Pastry Program Level 1
This 10-week series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking 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 TUESDAY
For 10 WEEKS FROM 10AM-2PM
Day 1:Introduction to Basic Techniques
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use ofpastrybags, reading formulas and the importance of mise-en-place will be discussed.
Day 2:Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.
Day 3: Cookies, Brownies and Bars
Make the perfect batch of cookies for consistently even baking and great results every time.
Day 4:Egg-based Desserts
Learn to bake velvety smooth egg based desserts that range from creme brulee to classic chocolate puddings.
Day 5: Pâte à Choux
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 ways one sweet and one savory.
Day 6: Seasonal Fruit and Vegetable Desserts
You’ll learn proper techniques for macerating, reducing and pureeing to make a quick Coulis and seasonal desserts.
Day 7: Cheesecakes
Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.
Day 8: Tarts
Love a cookie crunch filling with a custard or fruit filling? We'll learn the proper way to press crust into a pan and master baking crusts blind and with filling.
Day 9: Pies
We'll tackle making the perfect pie dough and then crimp, fold and lattice our dough into beautiful pies
Day 10:Cake Baking:
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class.
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While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.
Please arrive on time in comfortable attire and close-toed shoes. No cell phones in class, please.
Though not accredited by any institution, the school can provide a Certificate of Completion for this course.
Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
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.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
It's too late to register for this series. The cutoff date was Tue, Apr. 8, 2025.
$1500.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11089
Thu, Mar. 27, 2025 @ 10:00 AM to Thu, May. 29, 2025 @ 10:00 AM
PRO PASTRY SERIES 2: Up Your Baking Game
This 10-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 to enroll you must have already taken Pro Baking I or demonstrate an equal level of skill based on other classes you have taken.
This class is designed to expand your knowledge of baking chemistry, teach you how to design and execute a prep and sourcing list, as well as teach you advanced pastry techniques that you can use both at home or as an entree to a professional kitchen. You will be asked to produce a final baking project that you will conceive of and work on during the last two classes, in conjunction with the instructor’s advice. As with all 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: MOUSSES, SOUFFLES AND CUSTARDS
Learn the fundamental French components of so many classic desserts: Chocolate Souffle, Cheese Souffle, Chocolate Mousse, Pastry Cream and Creme Anglaise
Week 2: AIR LEAVENED CAKES AND MERINGUES
Vanilla and Chocolate Genoise Sponge Cake, Angel Food, Pavlova and Dacquoise are featured this week.
WEEK 3: CLASSIC DOUGHS AND TARTES
Learn the Classic doughs Pâte Sucrée & Pâte Brisée, While making Tart au Citron, Chocolate and the French Classic Tarte Tatin
WEEK 4: YEASTED DOUGHS & SAVORY BREAD
Challah, Milk Bread, Focaccia and Pizza doughs explore the rich doughs that make breakfast and dinner so much better.
WEEK 5: DANISH AND BRIOCHE DOUGHS
Learn to make a variety of pastries, such as Pain au Raisin, Cheese Danish, Brioche Buns and Italian Maritozzi
WEEK 6: PÂTE À CHOUX
So many amazing desserts stem from making the correct Pâte à Choux dough. We will learn to make Eclairs, Profiteroles, Swans, and the famous French dessert, the Paris-Brest.
WEEK 7: MACARONS, TUILES, MADELEINES
The classic Macaron - pastry shops are full of them, but how to make them perfect? We will make several different varieties with varied fillings along with other classic french cookies.
WEEK 8: SPECIALTY CAKES, BUTTERCREAMS AND GLAZES
In this week, we will explore cake making at a higher level. Learn what it takes to make a truly spectacular and delicious wedding or celebration cake.
WEEK 9: FINAL PREP
With the knowledge you have gained in the previous 8 weeks, You will use this week to prepare the components for your final desserts for week 10. You will learn how to correctly make a prep-list, ingredient order/sourcing list and plan of attack for your final showstopper!
WEEK 10: FINAL WEEK!
Your final week is here - Can’t wait to see what you create. You will be required to make 1 dessert assigned by your instructor, and one final dessert of your choice. Will it be a Croqembuche, a celebration cake, a glorious fruit tart?
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While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without un-molding many of your items before they have sufficiently cooled. Please arrive on time in comfortable attire and close-toed shoes.
Though not accredited by any institution, the school can provide a Certificate of Completion for this course.
Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
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.
It's too late to register for this series. The cutoff date was Thu, Mar. 27, 2025.
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 6:30pm - 9:00pm
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.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
It's too late to register for this series. The cutoff date was Wed, Apr. 9, 2025.
Join us as we learn to elevate your veggie-forward dishes 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. We'll be cooking delicious vegetable forward dishes from around the globe in this 4-week series!
Week 1: JAPANESE
Congee with Shitake & Greens
Weeknight Vegetable Ramen with 6-Minute Egg
Ginger Cauliflower Gyoza
Week 2: THE MIDDLE EAST
Falafel on Whole Grain Pita with Quick Pickled Veggies
Hummus with Charred Eggplant & Preserved Lemon
Green Rice Bowl with Sumac Carrots
Week 3: INDIA
Chickpea & Butternut Squash Tikka Masala
Turmeric Rice with Jeweled Roast Root Vegetables
Whole Grain Samosas with Mint Chutney
Week 4: MEXICO
Vegetarian Tamales With Chile And Cheese
Tomatillo Salsa
Homemade Tortillas
Braised Greens And Beans Tacos With Cotija Cheese
THIS IS A 3 HOUR CLASS, FROM 6:30pm - 9:30pm
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.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
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 6:30pm - 9:00pm
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.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
8 openings available
$715.00
Chef May Hennemann
Class/Date
Description
Openings/Price/Location
11314
Fri, May. 9, 2025 @ 10:00 AM to Fri, May. 30, 2025 @ 10:00 AM
4-WEEK FRENCH PATISSERIE SERIES
We're learning to perfect beautiful French pastries in three hours a week, focusing each class on technique and final presentation. Each student will work independently with the best ingredients this side of the pond, from Organic, grass-fed Straus Family Creamery Butter, freshly milled flours from Pasadena's Grist & Toll and chocolate from Tcho.
Week 1: CHOUX PASTRY
Chouquette, Paris-Brest, Eclairs
Week 2: TARTS
Classic French Fruit Tarts, Tarte Au Citron (Lemon Tart), Tarte Aux Pommes
Week 3: CAKES
Marjolaine, Gateau Au Chocolat
Week 4: BRIOCHE
Brioche Tarts, Tarte Tropezienne
THIS IS A 3.5 HOUR CLASS, FROM 10:00AM - 1:30PM PST
AGE POLICY
PARTICIPANTS AGED 13 AND OLDER ARE WELCOME TO ATTEND OUR CLASSES, PROVIDED THEY ARE ACCOMPANIED BY A PAYING ADULT (18 YEARS OR OLDER), ONE ADULT IS REQUIRED PER MINOR BETWEEN THE AGES OF 13 - 15. THIS ENSURES A SAFE AND SUPPORTIVE ENVIRONMENT FOR ALL ATTENDEES.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
12 openings available
$685.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11130
Sat, May. 17, 2025 @ 9:30 AM to Sun, May. 18, 2025 @ 9:30 AM
ADVANCED - 2 DAY CROISSANT CLASS
You mastered lamination and shaping the classic croissant and pain au chocolat.. but are you ready for more? Join us for two days of taking your laminated doughs up a notch! We'll be kneading, locking in butter, rolling out and perfecting pain au raisin to a danish braid! This class is designed for the baker who has already attempted croissant dough at home or has taken our 2-day lamination or croissant class.
CROISSANT DOUGH
CLASSIC DANISH DOUGH
ALMOND CROISSANTS
CITRUS MORNING BUNS
PAIN AU RAISIN
APRICOT DANISH BRAID
CARDAMOM BUNS
Class Time: 9:30am - 2:00pm PST
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.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
ALL CLASSES ARE BYOB FOR GUESTS OVER 21.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
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 6:30pm - 9:00pm
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.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
12 openings available
$715.00
Chef May Hennemann
Class/Date
Description
Openings/Price/Location
11226
Sat, Jun. 7, 2025 @ 9:30 AM to Sun, Jun. 8, 2025 @ 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
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.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
ALL CLASSES ARE BYOB.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
9 openings available
$545.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11259
Sat, Jun. 14, 2025 @ 10:00 AM to Sun, Jun. 15, 2025 @ 10:00 AM
2 DAY CAKE BAKING & DECORATING
Have you ever wished your cakes looked like a professional pastry chef made them? Then join us for a 2-day series dedicated to perfecting your cake making skills, and learning the secrets to making the most beautiful and delicious cakes.
Day 1 will be dedicated to baking two cakes, making fillings and discussion and demos with lots of hints on leveling up your flavors and practicing your piping skills. Day 2 is dedicated to Decorating and learning the tricks of the trade on how to pipe and decorate like a pro!
DAY 1:
DARK CHOCOLATE CAKE
BROWN BUTTER VANILLA BEAN CAKE
BITTERSWEET CHOCOLATE GANACHE
SEASONAL STRAWBERRY OR RASPBERRY FILLING
DAY 2:
ITALIAN MERINGUE BUTTERCREAM
SWISS BUTTERCREAM
BUTTERCREAM FLAVORING OPTIONS
PIPING AND DECORATING TECHNIQUES
Class Time: 10:00am - 2:00pm
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.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
ALL CLASSES ARE BYOB.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
9 openings available
$545.00
Chef Tracy Saltzman
Class/Date
Description
Openings/Price/Location
11141
Mon, Jun. 16, 2025 @ 10:00 AM to Fri, Jun. 20, 2025 @ 10:00 AM
TEEN CAMP: BAKING FUNDAMENTALS
Let’s get baking! Join us for 5 days of learning the science and craft of baking. Each sweet baker will work with a partner to mix, shape and bake these homemade favorites. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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 & PRETZELS
HOMEMADE BAGELS
SOFT PRETZELS
CREAM CHEESE AND CHIVE SPREAD
THURSDAY - BREADS!
MILK BREAD
CONCHAS
CINNAMON ROLLS
FRIDAY - HAND PIES
ALL-BUTTER PIE DOUGH
SEASONAL BERRY HAND PIE FILLING
VEGGIE POT PIE FILLING
THIS IS A 3 HOUR CLASS, FROM 10:00am- 1:00pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
14 openings available
$650.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11150
Mon, Jun. 16, 2025 @ 10:30 AM to Fri, Jun. 20, 2025 @ 10:30 AM
TEEN CAMP: COOKING FUNDAMENTALS
Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado 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 AND SALAD/ KNIFE SKILLS
CREAMY POTATO LEEK SOUP
FATOOSH SALAD WITH TOASTED PITA
TUESDAY - SAUCE TECHNIQUE
ROAST CHICKEN WITH PAN SAUCE
BECHAMEL (MAC N CHEESE)
ROMESCO
CHIMICURRI SAUCE
KALE PESTO
WEDNESDAY - EGG TECHNIQUE
FRY, POACH AND SCRAMBLE EGG
FRENCH STYLE OMELET
EGGS BENEDICT
HOLLANDAISE SAIUCE
THURSDAY - CHICKEN TECHNIQUE
ZA'ATAR CHICKEN BREAST WITH MINT CUCUMBER AND TOMATO SALAD
BRAISED CHICKEN THIGHS WITH MUSHROOMS AND SHALLOTS
LEMONGRASS CHICKEN PAILLARD WITH GINGER KALE SALAD
BREAK DOWN DEBONE FULL CHICKEN DEMO
FRIDAY - BEEF TECH
SWEET AND SPICY SKIRT STEAK
NY STEAK
FENNEL APPLE SALAD
HORSERADISH MASHED POTATOES
THIS IS A3 HOUR CLASS, FROM 10:30am - 1:30pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
Let’s bake! We’re so excited to have your young bakers in class this summer to learn the science, craft and fun of baking. Students will work with a partner to mix, pour and bake their way to confidence in the kitchen. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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.
DAY 1 - MUFFINS & SCONES
Berry Muffins, Cream Scones, Homemade Butter
DAY 2 – COOKIES & BROWNIES
Classic Chocolate Chip Cookies, Brown Sugar Brownies, Oatmeal Raisin Cookies
Flaky Pie Dough, Blueberry Filling, Hand-Whipped Cream
THIS IS A 2.5 HOUR CLASS, FROM 2:30pm - 5:00pm AGES 8-12 years old
12 openings available
$650.00
Chef Sylvie Kaver
Class/Date
Description
Openings/Price/Location
11144
Mon, Jun. 23, 2025 @ 10:00 AM to Fri, Jun. 27, 2025 @ 10:00 AM
TEEN CAMP: CLASSIC BAKESHOP
Let’s open a bakery! We’re baking up a storm as we perfect batters, fillings and fine tune our decorating skills in this week-long program. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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 - DROP & BAR COOKIES
BUTTERSCOTCH BLONDIES
CLASSIC CHOCOLATE CHIP COOKIES
OATMEAL RAISIN COOKIES
TUESDAY - CUPCAKES!
(YOU'LL ALSO BE BAKING THE LAYER CAKES FOR DAY 3)
DEVIL'S FOOD CUPCAKES
CONFETTI CUPCAKES
AMERICAN BUTTERCREAM
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
THIS IS A 3 HOUR CLASS, FROM 10am - 1:00pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
7 openings available
$650.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11153
Mon, Jun. 23, 2025 @ 10:30 AM to Fri, Jun. 27, 2025 @ 10:30 AM
TEEN CAMP: COOKING AROUND THE GLOBE
Calling all world travelers (and eaters!) This class is for you. We'll explore the cuisines of the globe in this 5 day course where you'll be learning some authentic cuisines from overseas.
MONDAY - CUBAN
ARROZ CON POLLO
CUBAN RICE
AVOCADO WATERCRESS SALAD
CITRUS FLAN WITH CARAMEL
TUESDAY - SOUTHEAST ASIA
BAHN MI SANDWICH WITH QUICK PICKLES
VEGGIE SPRING ROLLS
THAI GLASS NOODLE SALAD
WEDNESDAY - RUSSIAN AND EASTERN EUROPE
PEROGI WITH CARMELIZED ONIONS
BRAISED KEILBASA WITH SWEET AND SOUR RED CABBAGE
COLD BEET BORSCH
THURSDAY - TAPAS
SPANISH TORTA WITH CHARRED ONIONS
LITTLE GEM SALAD WITH ORANGE AND MANCHEGO
TOASTS WITH TOMATO AND JAMON SERRANO
SPINACH CROQUETAS
FRIDAY - KOREAN
BIBIMBOP
WATER KIMCHI
KOREAN SWEET POTATOES
THIS IS A3 HOUR CLASS, FROM 10:30am - 1:30pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
Calling all sous chefs! Join us for five days of learning how to prep, cook, eat and clean as we tour the world of food. Our 2- ½ hour classes are brimming with hands-on learning, from making handmade tortillas to discovering the origins of pasta. Students will work with a partner to season, sautee and serve their way to confidence in the kitchen. Our chefs also focus on teaching future chefs how serve their peers, help one another and work together to clean their workspaces. We will be cooking with Organic, grass-fed dairy from Straus Family Creamery, masa from Masienda and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring containers to take home any leftover food.
THIS IS A 2.5 HOUR CLASS, FROM 2:30pm - 5:00pm AGES 8-12 years old
13 openings available
$650.00
Chef Dave Diligiro
Class/Date
Description
Openings/Price/Location
11209
Mon, Jun. 30, 2025 @ 10:00 AM to Thu, Jul. 3, 2025 @ 10:00 AM
TEEN CAMP INTENSIVE: ADVANCED BAKING
Welcome to advanced baking! In this 4 day series we'll dive deep into lamination, baking, and decorating! Croissants will be covered in Days 1 & 2, and Cake Baking & Decorating will be covered in Days 3 & 4.
MONDAY & TUESDAY - CROISSANTS!
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.
PAIN AU CHOCOLAT
BRIOCHE
LAMINATING, SHAPING AND PROOFING
WEDNESDAY & THURSDAY - CAKE BAKING AND DECORATING!
You'll spend Wednesday and Thursday perfecting cakes, from batters to baking and decorating. You'll master baking vanilla and chocolate cakes on Day 1 and perfect buttercream, layering, masking and decorating your works of art on Day 2.
CHOCOLATE CAKE
CLASSIC WHITE CAKE
BUTTERCREAM FROSTING
GANACHE
SEASONAL FRUIT FILLING
DECORATING TECHNIQUES
THIS IS A 4.5 HOUR CLASS, FROM 10:00am- 2:30pm AGES 12-16 years old
7 openings available
$650.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11147
Mon, Jul. 7, 2025 @ 10:00 AM to Fri, Jul. 11, 2025 @ 10:00 AM
TEEN CAMP: FABULOUS FRENCH BAKE OFF
Bonjour! Learn French patisserie classics during this week-long adventure in notre cuisine. Your jeune boulangers will work with a partner to knead, fold, whisk and decorate a wide array of pastries (and maybe learn a little français along the way). We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ MarketPlease bring a large, open box to class to bring all the warm pastries and breads home safely.
MONDAY - CREPES AND CROQUE MONSIEUR
CREPES WITH SEASONAL FRUIT COMPOTES
CROQUE MONSIEUR
MORNAY SAUCE
TUESDAY - GALETTES
PATE BRISEE (FLAKY DOUGH)
CREME PATISSIERE
FRANGIPANE
SEASONAL FRUIT GALETTES
WEDNESDAY - TARTS
PATE SUCREE
LEMON CUSTARD
MERINGUE
SEASONAL BERRY TARTS
THURSDAY - CREAM PUFFS
CRAQUELIN
CHOUX A LA CREME
ECLAIRS
FRIDAY - MACARONS
MACARONS
SALTED CARAMEL
GANACHE
THIS IS A 3 HOUR CLASS, FROM 10am - 1:00pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
13 openings available
$650.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11156
Mon, Jul. 7, 2025 @ 10:30 AM to Fri, Jul. 11, 2025 @ 10:30 AM
TEEN CAMP: VEGETARIAN COOKING
Your parents wont need to tell you to eat more veggies after this week, because you'll be the master of making the most delicious vegetarian dishes! Join Chef John Pitblado for five days learning essential vegetarian dishes you'll be cooking for years to come.
DAY 1 - JAPAN
Ginger Cauliflower Gyoza, Braised Baby Bok Choy
DAY 2 – THE MIDDLE EAST
Hummus w/ Charred Eggplant, Pita Bread
DAY 3 – INDIAN
Chickpea & Summer Squash Tikka Masala, Aalo Zeera
DAY 4 – MEXICO
Green Mole Enchiladas w/ Spinach & Mushrooms, Caldo Beans with Confetti Peppers
THIS IS A 3 HOUR CLASS, FROM 10:30am - 1:30pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
Let’s bake! We’re so excited to have your young bakers in class this summer to learn the science, craft and fun of baking. Students will work with a partner to mix, pour and bake their way to confidence in the kitchen. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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.
DAY 1 - MUFFINS & SCONES
Berry Muffins, Cream Scones, Homemade Butter
DAY 2 – COOKIES & BROWNIES
Classic Chocolate Chip Cookies, Brown Sugar Brownies, Oatmeal Raisin Cookies
Flaky Pie Dough, Blueberry Filling, Hand-Whipped Cream
THIS IS A 2.5 HOUR CLASS, FROM 2:30pm - 5:00pm AGES 8-12 years old
14 openings available
$650.00
Chef Sylvie Kaver
Class/Date
Description
Openings/Price/Location
11142
Mon, Jul. 14, 2025 @ 10:00 AM to Fri, Jul. 18, 2025 @ 10:00 AM
TEEN CAMP: BAKING FUNDAMENTALS
Let’s get baking! Join us for 5 days of learning the science and craft of baking. Each sweet baker will work with a partner to mix, shape and bake these homemade favorites. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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 & PRETZELS
HOMEMADE BAGELS
SOFT PRETZELS
CREAM CHEESE AND CHIVE SPREAD
THURSDAY - BREADS!
MILK BREAD
CONCHAS
CINNAMON ROLLS
FRIDAY - HAND PIES
ALL-BUTTER PIE DOUGH
SEASONAL BERRY HAND PIE FILLING
VEGGIE POT PIE FILLING
THIS IS A 3 HOUR CLASS, FROM 10:00am- 1:00pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
10 openings available
$650.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11157
Mon, Jul. 14, 2025 @ 10:30 AM to Fri, Jul. 18, 2025 @ 10:30 AM
TEEN CAMP: GLOBAL STREET FOOD
Travel the world and eat like a local in this 5 day series cooking classic street dishes from different regions! Join Chef John Pitblado for five days learning delicacies you'll be cooking for years to come.
DAY 1 - THAILAND
Grilled Pork Skewers, Pad Thai, Chili Lime Dipping Sauce
DAY 2 – MEXICO
Street Tacos, Tomatillo Cilantro Salsa Verde, Corn Tortillas, Carne Asada
DAY 3 – MIDDLE EAST
Traditional Falafel, Hummus
DAY 4 – VENEZUELA
Arepas, Black Bean & Cheese Filling
DAY 5 – FRANCE
Crepes, Crepe Batter, Mushroom Beggar's Purses
THIS IS A 3 HOUR CLASS, FROM 10:30am - 1:30pm
AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
Calling all sous chefs! Join us for five days of learning how to prep, cook, eat and clean as we tour the world of food. Our 2- ½ hour classes are brimming with hands-on learning, from making handmade tortillas to discovering the origins of pasta. Students will work with a partner to season, sautee and serve their way to confidence in the kitchen. Our chefs also focus on teaching future chefs how serve their peers, help one another and work together to clean their workspaces. We will be cooking with Organic, grass-fed dairy from Straus Family Creamery, masa from Masienda and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring containers to take home any leftover food.
THIS IS A 2.5 HOUR CLASS, FROM 2:30pm - 5:00pm AGES 8-12 years old
13 openings available
$650.00
Chef Sylvie Kaver
Class/Date
Description
Openings/Price/Location
11145
Mon, Jul. 21, 2025 @ 10:00 AM to Fri, Jul. 25, 2025 @ 10:00 AM
TEEN CAMP: CLASSIC BAKESHOP
Let’s open a bakery! We’re baking up a storm as we perfect batters, fillings and fine tune our decorating skills in this week-long program. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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 - DROP & BAR COOKIES
BUTTERSCOTCH BLONDIES
CLASSIC CHOCOLATE CHIP COOKIES
OATMEAL RAISIN COOKIES
TUESDAY - CUPCAKES!
(YOU'LL ALSO BE BAKING THE LAYER CAKES FOR DAY 3)
DEVIL'S FOOD CUPCAKES
CONFETTI CUPCAKES
AMERICAN BUTTERCREAM
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
THIS IS A 3 HOUR CLASS, FROM 10am - 1:00pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
7 openings available
$650.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11151
Mon, Jul. 21, 2025 @ 10:30 AM to Fri, Jul. 25, 2025 @ 10:30 AM
TEEN CAMP: COOKING FUNDAMENTALS
Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado 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 AND SALAD/ KNIFE SKILLS
CREAMY POTATO LEEK SOUP
FATOOSH SALAD WITH TOASTED PITA
TUESDAY - SAUCE TECHNIQUE
ROAST CHICKEN WITH PAN SAUCE
BECHAMEL (MAC N CHEESE)
ROMESCO
CHIMICURRI SAUCE
KALE PESTO
WEDNESDAY - EGG TECHNIQUE
FRY, POACH AND SCRAMBLE EGG
FRENCH STYLE OMELET
EGGS BENEDICT
HOLLANDAISE SAIUCE
THURSDAY - CHICKEN TECHNIQUE
ZA'ATAR CHICKEN BREAST WITH MINT CUCUMBER AND TOMATO SALAD
BRAISED CHICKEN THIGHS WITH MUSHROOMS AND SHALLOTS
LEMONGRASS CHICKEN PAILLARD WITH GINGER KALE SALAD
BREAK DOWN DEBONE FULL CHICKEN DEMO
FRIDAY - BEEF TECH
SWEET AND SPICY SKIRT STEAK
NY STEAK
FENNEL APPLE SALAD
HORSERADISH MASHED POTATOES
THIS IS A3 HOUR CLASS, FROM 10:30am - 1:30pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
Let’s bake! We’re so excited to have your young bakers in class this summer to learn the science, craft and fun of baking. Students will work with a partner to mix, pour and bake their way to confidence in the kitchen. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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.
DAY 1 - MUFFINS & SCONES
Berry Muffins, Cream Scones, Homemade Butter
DAY 2 – COOKIES & BROWNIES
Classic Chocolate Chip Cookies, Brown Sugar Brownies, Oatmeal Raisin Cookies
Flaky Pie Dough, Blueberry Filling, Hand-Whipped Cream
THIS IS A 2.5 HOUR CLASS, FROM 2:30pm - 5:00pm AGES 8-12 years old
12 openings available
$650.00
Chef Sylvie Kaver
Class/Date
Description
Openings/Price/Location
11149
Mon, Jul. 28, 2025 @ 10:00 AM to Fri, Aug. 1, 2025 @ 10:00 AM
TEEN CAMP: SAVORY BAKING
Savory baking is all the rage, and we’re so excited to host your teens in this week-long baking and cooking adventure! Students will work with a partner to create everything from thin-crust pizzas to flaky biscuits. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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
DAY 1 - FLATBREADS, CRACKERS, DIPS & SPREADS
DAY 2 – CHEESE SOUFFLES
DAY 3 – PIZZA (THIN CRUST & DEEP DISH)
DAY 4 – CHEESY SCONES & BISCUITS
DAY 5 – POT PIES & SAVORY GALETTES
THIS IS A 3 HOUR CLASS, FROM 10:00am - 1:00pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
10 openings available
$650.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11154
Mon, Jul. 28, 2025 @ 10:30 AM to Fri, Aug. 1, 2025 @ 10:30 AM
TEEN CAMP: COOKING AROUND THE GLOBE
Calling all world travelers (and eaters!) This class is for you. We'll explore the cuisines of the globe in this 5 day course where you'll be learning some authentic cuisines from overseas.
MONDAY - CUBAN
ARROZ CON POLLO
CUBAN RICE
AVOCADO WATERCRESS SALAD
CITRUS FLAN WITH CARAMEL
TUESDAY - SOUTHEAST ASIA
BAHN MI SANDWICH WITH QUICK PICKLES
VEGGIE SPRING ROLLS
THAI GLASS NOODLE SALAD
WEDNESDAY - RUSSIAN AND EASTERN EUROPE
PEROGI WITH CARMELIZED ONIONS
BRAISED KEILBASA WITH SWEET AND SOUR RED CABBAGE
COLD BEET BORSCH
THURSDAY - TAPAS
SPANISH TORTA WITH CHARRED ONIONS
LITTLE GEM SALAD WITH ORANGE AND MANCHEGO
TOASTS WITH TOMATO AND JAMON SERRANO
SPINACH CROQUETAS
FRIDAY - KOREAN
BIBIMBOP
WATER KIMCHI
KOREAN SWEET POTATOES
THIS IS A3 HOUR CLASS, FROM 10:30am - 1:30pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
14 openings available
$650.00
Chef Sylvie Kaver
Class/Date
Description
Openings/Price/Location
11207
Mon, Jul. 28, 2025 @ 2:30 PM to Fri, Aug. 1, 2025 @ 2:30 PM
KIDS CAMP: COOKING AROUND THE WORLD
Calling all sous chefs! Join us for five days of learning how to prep, cook, eat and clean as we tour the world of food. Our 2- ½ hour classes are brimming with hands-on learning, from making handmade tortillas to discovering the origins of pasta. Students will work with a partner to season, sautee and serve their way to confidence in the kitchen. Our chefs also focus on teaching future chefs how serve their peers, help one another and work together to clean their workspaces. We will be cooking with Organic, grass-fed dairy from Straus Family Creamery, masa from Masienda and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring containers to take home any leftover food.
THIS IS A 2.5 HOUR CLASS, FROM 2:30pm - 5:00pm AGES 8-12 years old
16 openings available
$650.00
Chef Sylvie Kaver
Class/Date
Description
Openings/Price/Location
11148
Mon, Aug. 4, 2025 @ 10:00 AM to Fri, Aug. 8, 2025 @ 10:00 AM
TEEN CAMP: FABULOUS FRENCH BAKE OFF
Bonjour! Learn French patisserie classics during this week-long adventure in notre cuisine. Your jeune boulangers will work with a partner to knead, fold, whisk and decorate a wide array of pastries (and maybe learn a little français along the way). We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ MarketPlease bring a large, open box to class to bring all the warm pastries and breads home safely.
MONDAY - CREPES AND CROQUE MONSIEUR
CREPES WITH SEASONAL FRUIT COMPOTES
CROQUE MONSIEUR
MORNAY SAUCE
TUESDAY - GALETTES
PATE BRISEE (FLAKY DOUGH)
CREME PATISSIERE
FRANGIPANE
SEASONAL FRUIT GALETTES
WEDNESDAY - TARTS
PATE SUCREE
LEMON CUSTARD
MERINGUE
SEASONAL BERRY TARTS
THURSDAY - CREAM PUFFS
CRAQUELIN
CHOUX A LA CREME
ECLAIRS
FRIDAY - MACARONS
MACARONS
SALTED CARAMEL
GANACHE
THIS IS A 3 HOUR CLASS, FROM 10am - 1:00pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
1 opening available
$650.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11158
Mon, Aug. 4, 2025 @ 10:30 AM to Fri, Aug. 8, 2025 @ 10:30 AM
TEEN CAMP: GLOBAL STREET FOOD
Travel the world and eat like a local in this 5 day series cooking classic street dishes from different regions! Join Chef John Pitblado for five days learning delicacies you'll be cooking for years to come.
DAY 1 - THAILAND
Grilled Pork Skewers, Pad Thai, Chili Lime Dipping Sauce
DAY 2 – MEXICO
Street Tacos, Tomatillo Cilantro Salsa Verde, Corn Tortillas, Carne Asada
DAY 3 – MIDDLE EAST
Traditional Falafel, Hummus
DAY 4 – VENEZUELA
Arepas, Black Bean & Cheese Filling
DAY 5 – FRANCE
Crepes, Crepe Batter, Mushroom Beggar's Purses
THIS IS A 3 HOUR CLASS, FROM 10:30am - 1:30pm
AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
13 openings available
$650.00
Chef Sylvie Kaver
Class/Date
Description
Openings/Price/Location
11202
Mon, Aug. 4, 2025 @ 2:30 PM to Fri, Aug. 8, 2025 @ 2:30 PM
KIDS CAMP: BAKING FUNDAMENTALS
Let’s bake! We’re so excited to have your young bakers in class this summer to learn the science, craft and fun of baking. Students will work with a partner to mix, pour and bake their way to confidence in the kitchen. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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.
DAY 1 - MUFFINS & SCONES
Berry Muffins, Cream Scones, Homemade Butter
DAY 2 – COOKIES & BROWNIES
Classic Chocolate Chip Cookies, Brown Sugar Brownies, Oatmeal Raisin Cookies
Flaky Pie Dough, Blueberry Filling, Hand-Whipped Cream
THIS IS A 2.5 HOUR CLASS, FROM 2:30pm - 5:00pm AGES 8-12 years old
12 openings available
$650.00
Chef Sylvie Kaver
Class/Date
Description
Openings/Price/Location
11143
Mon, Aug. 11, 2025 @ 10:00 AM to Fri, Aug. 15, 2025 @ 10:00 AM
TEEN CAMP: BAKING FUNDAMENTALS
Let’s get baking! Join us for 5 days of learning the science and craft of baking. Each sweet baker will work with a partner to mix, shape and bake these homemade favorites. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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 & PRETZELS
HOMEMADE BAGELS
SOFT PRETZELS
CREAM CHEESE AND CHIVE SPREAD
THURSDAY - BREADS!
MILK BREAD
CONCHAS
CINNAMON ROLLS
FRIDAY - HAND PIES
ALL-BUTTER PIE DOUGH
SEASONAL BERRY HAND PIE FILLING
VEGGIE POT PIE FILLING
THIS IS A 3 HOUR CLASS, FROM 10:00am- 1:00pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
12 openings available
$625.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11152
Mon, Aug. 11, 2025 @ 10:30 AM to Fri, Aug. 15, 2025 @ 10:30 AM
TEEN CAMP: COOKING FUNDAMENTALS
Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado 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 AND SALAD/ KNIFE SKILLS
CREAMY POTATO LEEK SOUP
FATOOSH SALAD WITH TOASTED PITA
TUESDAY - SAUCE TECHNIQUE
ROAST CHICKEN WITH PAN SAUCE
BECHAMEL (MAC N CHEESE)
ROMESCO
CHIMICURRI SAUCE
KALE PESTO
WEDNESDAY - EGG TECHNIQUE
FRY, POACH AND SCRAMBLE EGG
FRENCH STYLE OMELET
EGGS BENEDICT
HOLLANDAISE SAIUCE
THURSDAY - CHICKEN TECHNIQUE
ZA'ATAR CHICKEN BREAST WITH MINT CUCUMBER AND TOMATO SALAD
BRAISED CHICKEN THIGHS WITH MUSHROOMS AND SHALLOTS
LEMONGRASS CHICKEN PAILLARD WITH GINGER KALE SALAD
BREAK DOWN DEBONE FULL CHICKEN DEMO
FRIDAY - BEEF TECH
SWEET AND SPICY SKIRT STEAK
NY STEAK
FENNEL APPLE SALAD
HORSERADISH MASHED POTATOES
THIS IS A3 HOUR CLASS, FROM 10:30am - 1:30pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
10 openings available
$650.00
Chef Sylvie Kaver
Class/Date
Description
Openings/Price/Location
11208
Mon, Aug. 11, 2025 @ 2:30 PM to Fri, Aug. 15, 2025 @ 2:30 PM
KIDS CAMP: COOKING AROUND THE WORLD
Calling all sous chefs! Join us for five days of learning how to prep, cook, eat and clean as we tour the world of food. Our 2- ½ hour classes are brimming with hands-on learning, from making handmade tortillas to discovering the origins of pasta. Students will work with a partner to season, sautee and serve their way to confidence in the kitchen. Our chefs also focus on teaching future chefs how serve their peers, help one another and work together to clean their workspaces. We will be cooking with Organic, grass-fed dairy from Straus Family Creamery, masa from Masienda and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring containers to take home any leftover food.
THIS IS A 2.5 HOUR CLASS, FROM 2:30pm - 5:00pm AGES 8-12 years old
15 openings available
$650.00
Chef Sylvie Kaver
Class/Date
Description
Openings/Price/Location
11146
Mon, Aug. 18, 2025 @ 10:00 AM to Fri, Aug. 22, 2025 @ 10:00 AM
TEEN CAMP: CLASSIC BAKESHOP
Let’s open a bakery! We’re baking up a storm as we perfect batters, fillings and fine tune our decorating skills in this week-long program. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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 - DROP & BAR COOKIES
BUTTERSCOTCH BLONDIES
CLASSIC CHOCOLATE CHIP COOKIES
OATMEAL RAISIN COOKIES
TUESDAY - CUPCAKES!
(YOU'LL ALSO BE BAKING THE LAYER CAKES FOR DAY 3)
DEVIL'S FOOD CUPCAKES
CONFETTI CUPCAKES
AMERICAN BUTTERCREAM
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
THIS IS A 3 HOUR CLASS, FROM 10am - 1:00pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
14 openings available
$650.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
11155
Mon, Aug. 18, 2025 @ 10:30 AM to Fri, Aug. 22, 2025 @ 10:30 AM
TEEN CAMP: COOKING AROUND THE GLOBE
Calling all world travelers (and eaters!) This class is for you. We'll explore the cuisines of the globe in this 5 day course where you'll be learning some authentic cuisines from overseas.
MONDAY - CUBAN
ARROZ CON POLLO
CUBAN RICE
AVOCADO WATERCRESS SALAD
CITRUS FLAN WITH CARAMEL
TUESDAY - SOUTHEAST ASIA
BAHN MI SANDWICH WITH QUICK PICKLES
VEGGIE SPRING ROLLS
THAI GLASS NOODLE SALAD
WEDNESDAY - RUSSIAN AND EASTERN EUROPE
PEROGI WITH CARMELIZED ONIONS
BRAISED KEILBASA WITH SWEET AND SOUR RED CABBAGE
COLD BEET BORSCH
THURSDAY - TAPAS
SPANISH TORTA WITH CHARRED ONIONS
LITTLE GEM SALAD WITH ORANGE AND MANCHEGO
TOASTS WITH TOMATO AND JAMON SERRANO
SPINACH CROQUETAS
FRIDAY - KOREAN
BIBIMBOP
WATER KIMCHI
KOREAN SWEET POTATOES
THIS IS A3 HOUR CLASS, FROM 10:30am - 1:30pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
14 openings available
$650.00
Chef Sylvie Kaver
Class/Date
Description
Openings/Price/Location
11203
Mon, Aug. 18, 2025 @ 2:30 PM to Fri, Aug. 22, 2025 @ 2:30 PM
KIDS CAMP: BAKING FUNDAMENTALS
Let’s bake! We’re so excited to have your young bakers in class this summer to learn the science, craft and fun of baking. Students will work with a partner to mix, pour and bake their way to confidence in the kitchen. We will be baking with Organic, grass-fed butter from Straus Family Creamery, whole wheat flours milled in Pasadena by Grist & Toll 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.
DAY 1 - MUFFINS & SCONES
Berry Muffins, Cream Scones, Homemade Butter
DAY 2 – COOKIES & BROWNIES
Classic Chocolate Chip Cookies, Brown Sugar Brownies, Oatmeal Raisin Cookies
