Facebook, Pinterest, Twitter, Google+, Foursquare, YouTube---you've dabbled, tweeted, been crowned mayor, and even found your high school sweetheart, but you can't quite figure out how to use social outlets to increase your culinary business. In this "social media for grown-ups" class, digital media expert Lori Greene will teach you how to build your brand. Using the three Cs of social success---content, consistency, and communication---you will soon see a return on your engagement while growing your fan base. So go online, fire up your smartphone, and get your creative juices flowing, because we're going social! During the class, we will cover how to: - Create engaging content for each medium - Implement the six dimensions of social engagement - Communicate successfully with your audience in the social realm - Stay ahead of your competition using social media - Create digital buzz - Reward your loyal audience - Learn from your fan base - Target customers - Develop the buying journey - Increase traffic to your establishment with Foursquare ...and much more. Lori Greene is the director of content for ad agency Maxus Global. If you run or hope to run a culinary brand of any sort, you'll want to take this class!
One 2 Hour 30 Minutes 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.
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.
This four-session continuation of the Wine Essentials series offers in-depth exploration and tastings of some of the world’s more interesting and unusual wines. Studies will include an expanded array of lesser-known varietals and wines, as each class concentrates on one wine category and delves into the wines’ production, characteristics and uses, including discussions of food and wine pairing. Session 1: Advanced White Wines: Side-by-Side Tasting of Interesting Aromatic and Fruity Wines. Session 2: Advanced Red Wines: In-Depth Comparison of Selected Wines From Old and New World Regions. Session 3: Off-Dry to Sweet: Exploration of Elegant Rieslings to Cru Classé Sauternes. Session 4: Fortified and Aromatized Wines With Wine Service: Fascinating Wines, From Vermouths and Sherries to Madeiras and Portos.
A bold blend of East Asia, Southeast Asia and France, Vietnamese food captivates through its refreshing flavors, varied textures and vibrant colors. In this class, you will explore the fundamental techniques and ingredients behind some of Vietnam's treasured dishes, including goi dua chuot (cucumber and shrimp salad); Banh Mi (baguette sandwiches filled with five-spice beef and pickled vegetables) and Ga Xao Xa Ot (chicken stir-fried with lemongrass and chile).
While paella may be Spain's most well-known dish, the country has so much more to explore. It’s a culinary dream-spot for trying new flavors and combinations of ingredients. This class will help you discover new favorites, including stuffed piquillo peppers; pan con tomate; grilled shrimp with Romesco sauce; pork marinated in pomegranate and a watercress salad.
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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