Born in South Korea, Eunji Lee studied pastry arts at the Institut National de la Boulangerie Patisserie in Rouen, France and Ecole Ferrandi in Paris before working with Chef William Ledeuil at Ze Kitchen Galerie in Paris for three years. She went on to train at three-Michelin-starred Le Meurice under Chef Alain Ducasse and Pastry Chef Cedric Grolet for the following four years. In 2016, Eunji moved to New York to combine her French technique with Korean ingredients at two-Michelin-starred Jungsik, where she offers a five-course dessert tasting menu. Eunji took second place at the 2019 Valrhona C3 North American Final and was a finalist on season 4 of French competition show "Qui sera le prochain grand pâtissier?" (Who will be the next great pastry chef?) in 2017. She’ll share a signature dish with tastings and answer questions about her distinct style and fine dining experience.
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.
Whether you're making a casual dinner or a gourmet multicourse meal. We'll cover techniques including poaching, sautéing, grilling and cooking risotto. Using your newly acquired skills, we'll make and dine on a complete meal of: grilled vegetable gratin; mushroom risotto; pan-seared steak with compound butter and mesclun salad with Dijon vinaigrette.
As a natural extension of its expansive pastures, renowned ranches and roaming cattle, Texas has a longstanding steakhouse tradition. There, juicy steaks are often served with a hot and rich chile sauce, which mashed potatoes or cornbread greedily sop up. Enjoy these dishes and more as you celebrate the Lone Star State by making and dining on: homemade chips and guacamole; skirt steak with tomatillo-serrano chile sauce; jalapeño creamed corn; and buttermilk mashed potatoes
Get hands-on with chocolate in this one-of-a-kind course. You'll learn how to create chocolaty treats you can easily recreate at home, including dipping, decoration and much more. You'll leave with a beautiful selection of exclusive confections you've made yourself, like: cookies-and-cream chocolate bark; peanut butter cups; and assorted dipped confections. *Limit 2 children per adult. All children and teens must be accompanied by an adult. Everybody attending class must be registered.*
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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