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Private Event (01/16/25)

Space reserved for a private corporate group to host a hands-on cooking class.

Practical Series – Week 16 (01/16/25)

Practical Series – Topic: Beef Primal Cuts (Butchering) New York Strip Flank Tenderloin About: The Practical Series is Classic Cooking Academy’s flagship program. Spanning 24 weeks, this series will educate you around the logistics of the kitchen one step at a time. In each class, students will first learn their weekly topic(s) from the chef’s...

Pizza-Making Class (FOUR SPOTS LEFT!)

ONLY FOUR SPOTS LEFT! CALL OR EMAIL TO REGISTER! Pizza-Making Class - Menu:  Caesar Salad Handmade Pizza with Custom Toppings Lemon Ricotta Cookies About: Fun for the whole family! In this class, you’ll learn from the pros how to make the best home-baked pizza. No fancy ovens required! Once demos are over, the chef takes...

Practical Series – Week 16 (01/17/25)

Practical Series – Topic: Beef Primal Cuts (Butchering) New York Strip Flank Tenderloin About: The Practical Series is Classic Cooking Academy’s flagship program. Spanning 24 weeks, this series will educate you around the logistics of the kitchen one step at a time. In each class, students will first learn their weekly topic(s) from the chef’s...

Private Event

The school is reserved for a private event

Pastry Class – Soufflés with Pascal (01/18/25)

Soufflés Class – Menu: Classic Orange Soufflé  Lemon Soufflé Chocolate Soufflé  Crème Anglaise  Fruit Sauce Lemon Curd Chocolate Sauce About: Learn how to bake any soufflé with crisp edges and perfect height for a sweet end to a delicious meal. Join Chef Pascal Dionot for this hands-on Pastry Class, and learn the technique to making...

Bread Series – Week 1 (01/19/25)

Week 1: No Knead Boule English Muffin Loaf Rosemary Flatbread with Blue Cheese and Grapes About: The 6-Week Bread Series is designed for those who want to learn how to make, knead, and bake their own rolls, loaves, and other varieties of bread. This program is helmed by our Head Pastry Chef Instructor Susan Kolman who is...