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Each ingredient we incorporate into basic batters and complex doughs supplies its own unique composition and function. In this class, students will become acquainted with the inner workings of baking and pastry staples, from cereals, grains, and sweeteners to eggs, dairy products, and leaveners. We'll work through a range of preparations, including Breads, Cakes, Laminated Doughs, and Cookies. Professionals, $100; students and alumni, $60.
One 4 Hour 30 Minutes 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.
The farms, orchards and of course vineyards of California's wine country combine to turn the region into one of the most bountiful in the U.S. The kitchens of Napa, Sonoma and the Russian River Valley highlight the quality of the ingredients at hand. Learn to make some of those dishes in your own kitchen, including: fig salad with sweet-spiced walnuts, Gorgonzola and Champagne vinaigrette; pork tenderloin with pan-roasted grapes; scallops with pan-roasted grapes and sauvignon blanc; and warm Dijon potatoes with fresh herbs and peas. You will enjoy these with a selection of California wines.
Experience the bold, aromatic flavors of the Caribbean in this "Essentials of West Indian Cooking" class! You’ll make Haitian Soup Joumou and Jamaican Jerk Chicken; Dominican Gandules and Rice with caramelized plantains; and Trinidadian Channa Doubles (a beloved and satisfying street food). It’s a smoky-meets-spicy, sweet-plus-savory menu that gives you a taste of the islands – and the skills to replicate them at home.
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.
The elusive French Macaron demystified! Learn how to make delicious macarons from our experienced pastry chefs while working in some of the finest teaching kitchens in NYC. In this hands-on class you will make your own batch of macarons from shell to fillings! Choose any color you like and fill them with your choice of milk chocolate caramel ganache, dark chocolate ganache, hazelnut ganache or passionfruit curd.
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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