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Only with a basic understanding of the composition and structure of everyday ingredients can thoughtful chefs cook with a reliable confidence. In this extended class, students will explore a practical materials science approach to a number of fundamental culinary preparations, in order to gain insight into the chemistry and physics at play in the kitchen. Concepts covered will include emulsions and foams, proteins and starches, and caramelization and the Maillard reaction. Recipe exercises incorporating these processes will include: Vanilla Ice Cream Profiteroles; Passion Fruit Meringue Tarts; Salted Caramel Bonbons; and Soft Pretzels. Professionals, $100; students and alumni, $60.
One 6 Hour Lesson
Level 1
$125
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Take a trip to the Mediterranean with "Essentials of Greek Cooking." This class reveals the secrets behind beloved Greek dishes by focusing on fresh ingredients and traditional techniques. You'll learn to make flaky, savory Spanakopita; master the art of delicate Dolmades (stuffed grape leaves) with bright Avgolemeno sauce; prepare a classic Horiatiki Salad; and create comforting Kota Kapama (a flavorful chicken and orzo dish simmered in a rich tomato sauce). Immerse yourself in the vibrant flavors and traditions of Greek cuisine!
The popularity of Korean BBQ is growing, fueled by the DIY aspect of making dinner with friends and family and eating as you cook. You don’t have to have a table with a built-in grill to enjoy your favorite flavor-packed grilled meats at home: grill pans on your stove or an outdoor grill are great stand-ins. Your menu starts with gyeran jjim (steamed egg custard); then moves to the grilling of sokalbi gui (beef short ribs) and samgyeopsal (pork belly) and assorted banchan (spicy vegetable side dishes) complete the meal.
Braising - searing at a high temperature, then finishing in a liquid at a lower temperature to infuse flavor - can add umami and more to pretty much any meal! And the best part is, it creates tender, juicy dishes with a minimum of effort. We'll master this technique as we make a braised banquet of: Guinness-braised short ribs with creamy polenta; braised chicken thighs with mushrooms and balsamic vinegar and braised fennel.
Of the many steakhouses in the U.S., few have a “signature dish.” Among those that do, their claims to fame range from sides and sweets to the steaks themselves. In this cooking class, you’ll prepare a multi-course meal of signature dishes from America’s most renowned steakhouses. Recipes include: chopped salad with hearts of palm, artichoke hearts, and blue cheese from Morton's in Chicago; skirt steak with red wine mojo and orange salsa from Chef Allen's in Aventura, Florida; German-style hash brown potatoes from Peter Luger in Brooklyn, New York; plus mushrooms and onions from Morton's.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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