Being a chef means being a food scientist! And the kitchen happens to be the most delicious science lab of all. Put the kids’ lab coats on and join Brooke Parkhurst for an afternoon of yummy experiments. Through fun and flavor, Brooke will guide your kids through a series of delicious dishes---and the scientific principles that go with each. We'll cover: Fizzy Lemonade (basic chemical reactions); Margherita Pizza (microorganisms); Hot Chocolate & Whipped Cream (protein reactions); Chocolate Chip Meringue Cookies (more reactions); and Fresh Fruit and Salad (the science of taste). *Limit 2 children per adult. All children and teens must be accompanied by an adult. Everybody attending class must be registered.*
One 3 Hour Lesson
Level 1
$95
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.
Celebrate summer's bounty with this delicious class focused on fresh fruit desserts. You'll master essential techniques for working with seasonal produce by baking four classic treats perfect for any occasion. We'll show you how to create the perfect balance of flavors and textures, from buttery shortcakes to crunchy crumble toppings. The menu includes Summer Berry Shortcake, a classic with light cakes, fresh berries, and cream; Peach and Blackberry Cobbler, featuring jammy fruit and a biscuit-like topping; Plum, Vanilla and Almond Crumble, a combination of sweet-tart plums with a nutty, crunchy topping; and Strawberry Rhubarb Crisp, the perfect duo under a buttery oat crust. Join us and bake your way to a sweet summer!
Learn to prepare mouthwatering versions of fresh seafood dishes, along with a range of universally useful cooking techniques. From grilling to frying to stewing, you can't go wrong with these dishes (including sides) that you might otherwise only find in restaurants. We'll even make cioppino, the mouthwatering Italian-American seafood stew that originated in San Francisco in the 1800s. Your seafaring menu includes: fried calamari with a spicy avocado dipping sauce; grilled salmon with tapenade and smashed potatoes; and cioppino (seafood stew of clams, shrimp, scallops, mussels, fish and tomatoes).
This series covers all you need to know to create spectacular piped and hand-molded cake decorations. After completing the class, students will be able to design and create gorgeous cakes for friends and family. Courses in this series must be taken in sequence. Cake Decorating 1: Pastry bag and other decorating tool techniques; development of visual awareness and creativity in design; border design; decorative writing; pressure and control piping; chocolate molding; and making marzipan fruit.
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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