If you’ve ever created a gorgeous dish, propped it all out, taken the photo --- and then sighed with disappointment, chances are your lighting was to blame. In this class, we will start by learning to see and recognize different kinds of light and what they do to an image. Using simple, inexpensive hacks, you will learn when and how to create, diffuse and bounce light. We’ll explore how camera position affects the mood of a shot, and touch on smart ways to ensure your food looks its very best. Whether you shoot with an iPhone or a digital camera, instructor Marge Perry --- who just shot her entire cookbook using only natural light! --- will show you how to improve every photo you take by harnessing the beauty of available light.
One 5 Hour 30 Minutes Lesson
Level 1
$175
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.
Take a trip to the Mediterranean with "Essentials of Greek Cooking." This class reveals the secrets behind beloved Greek dishes by focusing on fresh ingredients and traditional techniques. You'll learn to make flaky, savory Spanakopita; master the art of delicate Dolmades (stuffed grape leaves) with bright Avgolemeno sauce; prepare a classic Horiatiki Salad; and create comforting Kota Kapama (a flavorful chicken and orzo dish simmered in a rich tomato sauce). Immerse yourself in the vibrant flavors and traditions of Greek cuisine!
The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. You will make ropa vieja (shredded flank steak in tomato sauce); pescado enchilado (sea bass in sofrito); frijoles negros (black beans Cuban-style); rice and tostones (savory fried plantains).
Have you ever wondered how to make the buttery, flaky brioche loaves and croissants found at fancy bakeries? This class will show you how. During Day 1 of this two-day workshop, you’ll learn how to see the process through, from creating the dough to letting it rise to shaping your own luscious baked goods. On Day 2, you'll complete a menu of: brioche à tête (brioche in the classic fluted, top knotted shape); pain au raisins; classic croissants; almond croissants; chocolate croissants; and croissant monkey bread.
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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