Chef Paul Liebrandt is best known for his position as executive chef at Corton in Tribeca for the last decade. There, he earned two Michelin stars and a three-star review from The New York Times, which called him "a high priest of hospitality." Chef Paul’s experience extends to The Elm, Atlas, Bouley Bakery, Papillion and Gilt in New York City, preceded by work under Pierre Gagnaire, Jean-Georges Vongerichten, Raymond Blanc and Marco Pierre White in London and Paris. Chef Paul has earned accolades from Food & Wine and Esquire and was featured in an Emmy-nominated and James Beard Award-winning HBO documentary, "A Matter of Taste: Serving Up Paul Liebrandt," in 2011. He published "To the Bone" in 2013 and launched Crumpet Consulting this year. He’ll demonstrate a dish that combines classic techniques with his avant garde, contemporary and graphic-visual style.
One 2 Hour Lesson
Level 1 
$60
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.
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.
Take a page from one of the world's most romantic countries (and cuisines) as you and your partner produce flavor-packed French favorites and gain new culinary knowledge. We'll make a complete meal that highlights the best ingredients and preparations France has to offer, including: tuna niçoise tartine; butter lettuce salad with radish and avocado in a creamy lemon-dijon dressing; coq au vin and pommes aligot.
This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes --- the meal almost requires a jazz soundtrack to go with it. We'll invoke the spirit of the Big Easy as we make and eat: barbecue shrimp; bananas Foster pain perdu; beignets; and a Cajun Bloody Mary.
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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