Chef Nicolas Botomisy has been a pastry chef for over 18 years and has worked at two- and three-starred Michelin restaurants in France and the U.K., as well as luxury hotels such as the Four Seasons in Japan and the U.S. He grew up in the South of France, cooking with his grandmother. After studying in the region, he worked at the Michelin-starred restaurants Relais de la Poste, Carré des Feuillants and Georges V. in France, and Waterside in the U.K. While working in Paris, he met his Japanese wife and decided to move to Japan. There he joined the Valrhona school team in Tokyo. Most recently, he has worked at Valrhona’s Brooklyn school. This year, Chef Nicolas has opened ateliers in Tokyo specializing in chocolates and travels back and forth to the U.S. He loves to teach and share his knowledge and has based his teaching programs around the ingredients, their roles and the ways to feature them best. He will explain how he builds tastes through feelings and emotions, then allow students to apply the techniques to their own work in the class. Chef Nicolas will create various types of desserts, including: high-end gastronomy dishes; banqueting types; and bistro types. Techniques will include: emulsion; mousses; ice cream; sherbet; chocolate tempering; crunchy décor; sable; sponge; sous vide cooking; and candied fruits.
Two 8 Hour Lessons
Level 4
$495
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.
What does "healthy cooking" mean, anyway? Plant-based? Macrobiotic? Low-salt? Gluten-free? Depending on whom you ask --- whether it be a nutritionist, a doctor, a chef or your mom - you will likely get different answers. While there is no single definition for what constitutes healthy eating, most people will agree that there are several key principles and dietary guidelines that will lead you toward a well-balanced diet. In this intensive series, we will explore a sensible approach to cooking and eating, using a wholesome array of ingredients. You will learn which foods you should choose on a regular basis to keep your body running smoothly, as well as those you should try to limit and why. Each day, you’ll get fully hands-on in our kitchens as you master a variety of dishes that demonstrate how you can cook healthfully, without sacrificing flavor.
While handling poultry can seem daunting, it really can be a clucking good time! In Knife Skills 2 you'll discover the fundamental techniques required to transform a whole chicken into popular cuts. We'll cover such topics as trussing and spatchcocking, ensuring you leave with the confidence to tackle any chicken preparation in your home kitchen. No matter how you feel when you enter the class, the class promises to enhance your knowledge of poultry preparation and take your skills to the next level. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
There's nothing like handmade pasta's flavor and texture, and in this class, we'll have a blast leaning how to make fresh handmade pasta, stuffed pasta, perfect sauces and all the accompaniments! There's nothing like handmade pasta's flavor and texture. Together, we'll learn to make dough the Old World way, then how to shape, cut and stuff it. You and your partner will create a complete fresh Italian dinner of: pappardelle with Bolognese; burro e salvia (butternut squash ravioli with sage butter).
Join us for a vibrant Peruvian cooking class and learn to create a delicious array of traditional dishes. From the tangy and refreshing Ceviche Mixto the flavorful Lomo Saltado to the colorful Solterito Salad, you'll experience the diverse and vibrant flavors of Peruvian cuisine. Under the guidance of our expert chef, you'll learn essential techniques and tips to recreate these dishes at home.
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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