Sat, Dec. 4, 2021 @ 9:30 AM to Sun, Dec. 5, 2021 @ 9:30 AM
2 DAY CROISSANT CLASS
CROISSANTS
PAIN AU CHOCOLAT
BRIOCHE
LAMINATING, SHAPING AND PROOFING
Class Time: 9:30am - 2:00pm PST
CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB.
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
Do you dream of owning a bakery or perfecting pastries each day? Join Pastry Chef Clemence Gossett for four days of Holiday baking! You'll whisk, fold, and learn essential techniques used for baking a variety of treats.
DAY 1 - HOLIDAY COOKIES
Linzers, Gingerbread Cookies
DAY 2 – HOLIDAY BREADS
Challah, Star Bread
DAY 3 – CHOCOLATE SOUFFLES
Chocolate Soufflés, Créme Anglaise
DAY 4 – YULE LOGS!
THIS IS A 2.5 HOUR CLASS, FROM 2pm - 4:30pm AGES 12-16 years old
All students will be working in pairs and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 16 students.
11 openings available
$625.00
Pastry Chef Clémence Gossett
Class/Date
Description
Openings/Price/Location
8091
Mon, Dec. 27, 2021 @ 9:30 AM to Tue, Dec. 28, 2021 @ 9:30 AM
(Virtual Class) 2 DAY CROISSANT CLASS (9:30AM - 1:00PM PST)
CROISSANTS
PAIN AU CHOCOLAT
BRIOCHE
LAMINATING, SHAPING AND PROOFING
This is an online class. Class Time: 9:30am - 1:00pm PST
CLASSES ARE FOR AGES 12+ UNLESS OTHERWISE SPECIFIED.
This two-day class will meet for 3.5 hours each day (you’ll be assigned a 2-minute homework of mixing yeast with water and flour for the evening before the first class) and be limited to 12 participants.
CLASS OUTLINE: Once registered for class, you’ll receive a Class Outline that includes the ingredients, equipment and other things needed to prepare for class including: Menus; Recipes; Shopping and Equipment Lists; and any relevant instructions for preparation. Please read thoroughly! Your Zoom meeting info will be sent separately prior to class.
0 openings available
$125.00
Pastry Chef Clémence Gossett
Class/Date
Description
Openings/Price/Location
8158
Sat, Jan. 8, 2022 @ 9:30 AM to Sun, Jan. 9, 2022 @ 9:30 AM
2 DAY CROISSANT CLASS
CROISSANTS
PAIN AU CHOCOLAT
BRIOCHE
LAMINATING, SHAPING AND PROOFING
Class Time: 9:30am - 2:00pm PST
CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB.
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
Our most popular series is back in person! Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.
WEEK 1: KNIFE SKILLS & SALADS
Intro to knife skills: you’ll learn how to select, hone and sharpen your knives, perfect dicing, mincing and chopping as you make three of our most-beloved salads and soups.
Mixed greens with radishes, cucumbers and a classic Dijon vinaigrette
Asian kale salad
Tuscan vegetable soup
WEEK 2: POULTRY
Never, ever have a boring chicken dish again! These simple dishes take under and hour to make and might quickly become your go-tos for lunch or dinner.
Roasted chicken breasts with breadcrumbs
Turkey meatballs with yogurt cucumber sauce
Moroccan braised chicken thighs
WEEK 3: MEATS
We’ll cover marinades and pan sauces along with how to select and store your favorite red meats.
Grilled hoisin skirt steak
Roasted pork tenderloin with rosemary and fennel
Polenta and caramelized onions
WEEK 4: FISH
Nothing fishy here; just a couple of hours of learning how to cook fish with confidence!
Pecan-crusted salmon with apple slaw
Grilled albacore with Greek orzo salad
Fish tacos with cilantro sauce
THIS IS A 2.5 HOUR CLASS, FROM 6:00pm - 8:30pm AGES 16+
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
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.
WEEK 1: SAUTÉ
Ginger tofu fried rice
Chickpea coconut curry
Cauliflower tacos with cashew chili lime crema
WEEK 2: GRILL
Grilled haloumi with charred eggplant
Chimichurri skewers with smokey black beans & greens
Grilled romaine hearts with beluga lentils & green goddess
THIS IS A 3 HOUR CLASS, FROM 6:30pm - 9:30pm AGES 16+
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
11 openings available
$625.00
Chef May Hennemann
Class/Date
Description
Openings/Price/Location
8236
Sun, Jan. 16, 2022 @ 10:00 AM to Sun, Feb. 6, 2022 @ 10:00 AM
4-WEEK BAKING FUNDAMENTALS
Learn to bake with our Basics course! Our 4-week series is designed to teach you the hows and whys and science of it all so you can decode recipes, learn to how and when to make substitutions and develop techniques for more professional looking and tasting results every time you bake.
Week 1: Breakfast Pastries
SCONES, MUFFINS, COFFEE CAKE
Week 2: The Cookie Jar!
CHOCOLATE CHIP COOKIES, BROWNIES, CUT-OUT COOKIES
Week 3: Intro to Breadmaking
MILK BREAD, FOCACCIA, CINNAMON ROLLS
Week 4: Classic Desserts
SINGLE LAYER CAKES, COBBLERS, CRISPS
THIS IS A 4 HOUR CLASS, FROM 10:00am - 1:30pm AGES 16+
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
10 openings available
$625.00
Pastry Chef Clémence Gossett
Class/Date
Description
Openings/Price/Location
8160
Sat, Jan. 29, 2022 @ 9:30 AM to Sun, Jan. 30, 2022 @ 9:30 AM
(Virtual Class) 2 DAY CROISSANT CLASS (9:30AM - 1:00PM PST)
CROISSANTS
PAIN AU CHOCOLAT
BRIOCHE
LAMINATING, SHAPING AND PROOFING
This is an online class. Class Time: 9:30am - 1:00pm PST
CLASSES ARE FOR AGES 12+ UNLESS OTHERWISE SPECIFIED.
This two-day class will meet for 3.5 hours each day (you’ll be assigned a 2-minute homework of mixing yeast with water and flour for the evening before the first class) and be limited to 12 participants.
CLASS OUTLINE: Once registered for class, you’ll receive a Class Outline that includes the ingredients, equipment and other things needed to prepare for class including: Menus; Recipes; Shopping and Equipment Lists; and any relevant instructions for preparation. Please read thoroughly! Your Zoom meeting info will be sent separately prior to class.
7 openings available
$125.00
Pastry Chef Clémence Gossett
Class/Date
Description
Openings/Price/Location
8205
Sun, Feb. 20, 2022 @ 10:00 AM to Sun, Mar. 13, 2022 @ 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 4 HOUR CLASS, FROM 10:00am - 1:30pm AGES 16+
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
8 openings available
$625.00
Pastry Chef Clémence Gossett
Class/Date
Description
Openings/Price/Location
8243
Sat, Mar. 26, 2022 @ 9:30 AM to Sun, Mar. 27, 2022 @ 9:30 AM
2 DAY CROISSANT CLASS
CROISSANTS
PAIN AU CHOCOLAT
BRIOCHE
LAMINATING, SHAPING AND PROOFING
Class Time: 9:30am - 2:00pm PST
CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB.
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
