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Thinking of writing a cookbook or a magazine/newspaper article with recipes? Whether you are a professional chef, an aspiring food writer/cookbook author, or an established writer who would like to be able to include recipes in your pieces, you need to learn how to write clear, compelling recipes that make people want to cook your food. With nationally syndicated food writer Marge Perry, you'll learn the rules that all good recipes must follow --- and the techniques that give a recipe personality without detracting from clarity. The class will include exercises to practice great recipe writing, and information on how to develop recipes for publication. Marge Perry writes a syndicated column for Newsday, is a contributing editor for Cooking Light and Health, a columnist for myrecipes.com, and a former columnist for Better Homes & Gardens and Prevention. She also blogs at asweetandsavorylife.com. Her work appears in Self, Parenting, The New York Times, and many other publications. She reviews restaurants, has contributed to over 20 cookbooks (as well as written her own) and makes frequent television appearances.
One 3 Hour Lesson
Level 1
$100
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.
Chef Herve Mallivert takes you on a “voyage gastronomique” in this hands-on class highlighting Lyonnaise cuisine. Your journey begins with an exploration of Lyonnaise ingredients and techniques that includes rare insights from Chef Herve, a native son of Lyon and a longtime leader of Michelin-starred kitchens throughout France. You will then transform two classic Lyonnaise recipes into dishes fit for fine dining: 1) Quenelle of Pike with Crayfish Emulsion, Roasted Morel and Tarragon Oil; and 2) 24-Hour Braised Short Ribs with Smoked Truffle Cream of Parsnip, Roasted Pearl Onion and Bacon Crisp.
In this new cinnamon rolls and hot cross buns class, you’ll bake two treats guaranteed to wow your brunch guests (and guaranteed to solidify your position in the friend group as “host with the most”). Aromatic and comforting, cinnamon rolls and hot cross buns are joy-filled food hugs. Sign up to bake them today!
The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: grilled kefta (lamb) kebabs; chicken tagine with preserved lemons and olives; sweet spiced couscous; carrot salad with lemon-herb dressing and harissa.
Discover the vibrant flavors of the Philippines in "Essentials of Filipino Cooking." This hands-on class teaches you to prepare iconic Filipino dishes cherished in homes across the archipelago. Master Chicken Adobo, with its savory-sour tang, and learn to make perfect Pancit noodles. You'll also prepare rich, vegetable-forward Pinakbet with Pork; creamy, coconut-infused Ginataang Kalabasa at Sitaw; and savory, citrusy Bistek Tagalog, all served with fluffy white rice. Gain essential skills and authentic ingredient insights – then bring the warmth and complexity of Filipino cuisine home to your kitchen.
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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