Fermentation is an ancient art touted for its health benefits, reducing waste, and robust flavor profile. Its versatility is embraced by chef professionals worldwide to elevate their creations. Each student will make four jarred ferments to take home and the class will conclude with cooking simple dishes to instruct you on how to best put your ferments to use in your own kitchen. Learn and uncover techniques, distinct flavor profiles, safety measure protocols and dish applications as you make and enjoy: gochugaru toasted sesame kimchi; fermented seven spice mango onigiri; fermented green papaya salad with crushed peanuts; Korean banchan golden radish kimbap *this class is vegan and gluten free
One 4 Hour Lesson
Level 2 
$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.
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.
Biting into fresh-caught seafood, just off the grill with a squeeze of lemon, is summer at its best. In this class, your chef will lead you through a complete seafood grilling menu, perfect for a party or a simple dinner. You will make: gazpacho with grilled shrimp; grilled squid with navy bean salad; Spanish style monkfish skewers; and charred corn, tomato and avocado salad.
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.
In this new cinnamon rolls and hot cross buns class, you’ll bake two treats guaranteed to wow your brunch guests (and guaranteed to solidify your position in the friend group as “host with the most”). Aromatic and comforting, cinnamon rolls and hot cross buns are joy-filled food hugs. Sign up to bake them today!
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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