No Experience Necessary
Events
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Doughnuts, is there anything they can't do? In this class, you'll work a rich, buttery brioche base dough, learning to shape, fry, fill, and glaze your way through a serious spread, including the not-so-secret recipe behind Chef Rachel Wyman's $10,000 prize-winning Tres Leches doughnut. You will learn: Dough Handling - Fermentation doesn't have to run... Read more »
$185.00
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Spend the day with cookbook author and teacher Rosetta Costantino and learn to shape traditional pasta from many regions of Southern Italy, made with only durum wheat flour and water. Using only your hands you will shape the dough in various shapes such as cavatelli, orecchiette, busiati, fusilli, gnocchi, lorighittas and more. This is a... Read more »
$175.00
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Three cucumbers, three techniques, three very different jars. Join Chef Sam Paone, founder of Golden State Pickle Works, for this deep dive into preserving cucumbers! You will learn to make: Classic Lacto-Fermented New York Dill Pickles Sweet and Spicy Quick-Pickled Mixed Cucumbers Chinese-Style Smashed Pickled Cucumbers Class opens with a side-by-side tasting of... Read more »
$160.00
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Who doesn't love a croissant fresh from the oven?! Join Chef Lisal Moran as she teaches how to successfully make your own hand-rolled croissants in your home kitchen using only a few simple tools and easily found ingredients. These croissants require no sourdough starter and create a product that will make you proud every time!... Read more »
$200.00
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Saturday & Sunday, 9 am to 5 pm Join us for two days of intensive bread baking! There are some breads that are especially valuable teaching tools, and Chef Michael Kalanty has selected his favorites from these to create an exceptional learning experience. Through demonstrations, discussion, hands-on baking, and practical problem-solving, this course brings the... Read more »
$675.00
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