Techniques of Cake Decorating 2

Sharpen your most essential cooking competency — Knife Skills! — in this hands-on workshop that teaches precision, efficiency, and professional techniques. Designed for cooks of all levels and taught by Steven Gao, Per Se alum and the content creator behind @stevenmotocooks, the workshop covers starter to more advanced executions in an approachable, real-world setting. You’ll start with fundamentals that support consistency and control. These include grip, stance, safety, and economy of movement. Steven will then demonstrate the core cuts used in professional settings, after which, you’ll roll up your sleeves and practice yourself – with fresh ingredients and personal guidance. You’ll also enjoy light bites and a selection of mocktails and cocktails, followed by a Q&A with Steven, wherein you’ll get cooking tips and insights to working in professional kitchens. This workshop is ideal for home cooks looking to build confidence; aspiring home chefs developing core skills; and anyone interested in better understanding professional culinary standards. This workshop offers a focused environment grounded in technique, clarity and practical application — because great food starts with knife skills.

Discover the vibrant flavors of the Philippines in "Essentials of Filipino Cooking." This hands-on class teaches you to prepare iconic Filipino dishes cherished in homes across the archipelago. Master Chicken Adobo, with its savory-sour tang, and learn to make perfect Pancit noodles. You'll also prepare rich, vegetable-forward Pinakbet with Pork; creamy, coconut-infused Ginataang Kalabasa at Sitaw; and savory, citrusy Bistek Tagalog, all served with fluffy white rice. Gain essential skills and authentic ingredient insights – then bring the warmth and complexity of Filipino cuisine home to your kitchen.

Of the many steakhouses in the U.S., few have a “signature dish.” Among those that do, their claims to fame range from sides and sweets to the steaks themselves. In this cooking class, you’ll prepare a multi-course meal of signature dishes from America’s most renowned steakhouses. Recipes include: chopped salad with hearts of palm, artichoke hearts, and blue cheese from Morton's in Chicago; skirt steak with red wine mojo and orange salsa from Chef Allen's in Aventura, Florida; German-style hash brown potatoes from Peter Luger in Brooklyn, New York; plus mushrooms and onions from Morton's.

Expand your knowledge and techniques in preparing dishes using fresh pasta dough, homemade sauces, fresh herbs, and more. Over the course of the evening, you will learn to create intricate, trattoria-quality pastas, such as: Potato Gnocchi with Gorgonzola Sauce; Ricotta Cavatelli with Peas, Mint and Lemon; and Spaghetti Carbonara.