Spring 2016 April – June
ProCooking 2800 Do you want to cook like a Pro? ProCooking is perfect for students with limited time and a serious interest in cooking. This intensive, hands-on experience will instill confidence in the kitchen and can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media, and kitchen tools. Sunday, July 31 – December 18, 10am-2pm Monday, September 12 – February 6, 9am-1pm Monday, September 12 – February 6, 6:30pm-10:30pm Wednesday, September 14 – February 8, 9am-1pm Wednesday, September 14 – February 8, 6:30pm-10:30pm Saturday, September 17– February 11, 10am-2pm
ProBaking 2800 Do you dream of baking? ProBaking is designed to provide students with limited time and a serious interest in baking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to bake like a Pro. Everything is provided including uniforms, media, and kitchen tools. Sunday, July 31 – December 18, 10am-2pm Monday, September 12 – February 6, 9am-1pm
Series & Skills Classes 110-500
Visit us at New School of Cooking Café! Our café serves breakfast and lunch Monday – Saturday. Stop in for a cup of Stumptown coffee, Art of Tea and a housemade pastry before class or enjoy a glass of wine or craft beer with your classmates afterwards, our café is a hub for our students and community!
STAFF AND FACULTY Pamela Andreas, Executive Director A successful caterer and event planner, Pam brings her passion for food and keen eye for detail to her leadership at New School of Cooking. Pam is an accomplished business professional and a New School graduate. Jenifer Antonelli, Chef Instructor Chef Jenifer Antonelli graduated from the ProBaking and Advanced Professional Culinary Arts Programs at New School of Cooking and the International Sommelier Guild's Wine Fundamentals I & II Programs in 2006. Briana Bielucke, AOS, Executive Pastry Chef, Dean of Pastry Arts This masterful pastry expert brings chocolates, advanced cake decorating, viennoiserie, and the entire portfolio of a seasoned pastry chef to New School of Cooking. She is a 2006 graduate of Le Cordon Bleu and holds an Associates Degree in Restaurant Business Management and is Pastry Arts certified. Ken Lee, Chef Instructor Chef Kenneth Lee graduated from the Dublin College of Catering and obtained London City and Guilds certificates in culinary arts. Ryan Luttrell, Chef Instructor Chef Ryan holds a degree from the Culinary Institute of America, and has been a Chef and Pastry Chef in New York, Phoenix, Memphis, Los Angeles, and San Francisco. Casto Unson, Chef Instructor Chef Casto holds a Bachelor of Science in Food Science from Cornell University and a Culinary and Bread/Pastry Arts Diploma from the Northwest Culinary Academy of Vancouver. Roger Frey, Chef Instructor Chef Roger Frey attended the California School of Culinary Arts for 2001 to 2003. He then spent 2 years as a personal chef. In 2004 Chef, along with his wife, bought Franks Famous Kitchen and Bakery, which they own still. Chef Frey taught for 8 1/2 years at Le Cordon Bleu College of Culinary Arts in Pasadena. Chris Becker, Dean of Culinary Education Christopher Becker is the President and CEO of the company, director of operations, and holds a Bachelors of Science in Business Administration and a Masters of Science in Leadership from Walden University.
PROCOOKING AND PROBAKING ProCooking - 20 WEEKS
2800
Start Dates: SESSION 1
Sundays beginning July 31
10:00am –2:00pm
SESSION 2
Mondays beginning September 12
9:00am – 1:00pm
SESSION 3
Mondays beginning September 12
6:30pm –10:30pm
SESSION 4
Wednesdays beginning September 14
9:00am – 1:00pm
SESSION 5
Wednesdays beginning September 14
6:30pm –10:30pm
SESSION 6
Saturdays beginning September 17
10:00am –2:00pm
CLASS 1
Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.
CLASS 2
Stocks and Roux-Based Sauces
CLASS 3
Sauces: Reductions, Emulsifications, Purees, and Infusions
CLASS 4
Soups: Classifications of Soup. Consommé, Puree, Bisque, and Chowder
CLASS5
Dairy: Types of Milk, Cream, Butter, and Cheese
CLASS 6
Eggs and Breakfast Cookery: Uses and Cooking Techniques
CLASS 7
Fruits and Vegetables I: Salads and Cold Preparations for Fruits and Vegetables
CLASS 8
Fruits and Vegetables II: Cooking Techniques for Fruits and Vegetables
CLASS 9
Dried Legumes and Grains
CLASS 10
Pasta: Fresh and Dry
CLASS 11
Fin Fish: Round and Flat Fish, Saltwater, and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques
CLASS 12
Shellfish: Crustaceans, Mollusks, and Cephalopods. Handling, Storage, Cooking Techniques
CLASS 13
Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast, and Grill
CLASS 14
Poultry II: Moist Heat Cooking Techniques, Braising, and Stewing
CLASS 15
Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, and Fabrication. Dry Heat Cooking Techniques
CLASS 16
Meat II: Moist Heat Cooking Methods, Braising, and Stewing
CLASS 17
Charcuterie: Sausages, Rillettes, and Smoked Fish; Pâte
CLASS18
Food Preservation: Jams and Pickling
CLASS 19
Yeast Breads
CLASS 20
Class Commencement and Presentation for Friends and Family
ProBaking - 20 WEEKS
2800
Start Dates: SESSION 1
Sundays beginning July 31
10:00am –2:00pm
SESSION 2
Mondays beginning September 12
9:00am – 1:00pm
CLASS 1
Intro to Baking and Quick Breads: Muffins, and Loaf Breads
CLASS 2
Cookies: Dropped Molasses Chews and Rolled Shortbread
CLASS 3
Pies: Double Crust Fruit and Custard Cream
CLASS 4
Tarts and Seasonal Berry Cobblers
CLASS 5
Custard: Crème Brûlée and Bread Puddings
CLASS 6
Jelly, Jam, and Scones
CLASS 7
Pâte à Choux: Cream Puffs and Éclairs
CLASS 8
Build and Decorate White Cake w/Colored Italian Buttercream
CLASS 9
Sponge Cake and Mousse
CLASS 10
Straight Yeast Doughs, Pizza, and Rustic Country Loaf
CLASS 11
Enriched Yeast Doughs: Braided Challah and Cinnamon Breads
CLASS 12
Poached Breads: Bagels and Pretzels Buns
CLASS 13
Laminated Doughs I and Spicy Herb Crackers
CLASS 14
Laminated Doughs II and Danish: Classic, Chocolate,& Cream Cheese w/ Fruit
CLASS 15
Gluten-Free Baking
CLASS 16
French Macarons
CLASS 17
SoufflĂŠs: Grand Marnier and Chocolate
CLASS 18
Chocolate Tempering and Truffles
CLASS 19
Candy and Confections
CLASS 20
Plated Desserts and Sauces
PROBAKING/PROCOOKING MAKE UP POLICIES New School of Cooking is committed to providing the best possible experience for every student who participates in our programs, and ensuring that every student completes all of our classes in a series is essential. We make every effort to make that possible, but limiting class size is how we ensure that each student receives ample attention and has access to tools and equipment. Make-Ups The school limits the number of scheduled make up classes in a 20-week series to 2 classes. There is a non-refundable $25.00 fee, which will be charged to the student’s account for any additional make-ups. Please visit our website to reserve your spot. Dress Code In the interest of health and safety, we ask all students to wear long pants, closed shoes with rubber soles, and to tie back long hair. Please do not wear perfume to any of our classes.
SERIES Basic Cooking 1 Saturdays, April 9 – April 30 Wednesdays, May 4 – May 25
450 10:00am - 1:00pm
This four-part series focuses on essential cooking techniques for beginners and is perfect for the beginner and intermediate cook. Students learn how to select, handle, and prepare ingredients to make successful, inspired meals at home. Basic knife skills and tool orientation are included in the program. CLASS 1
Knife Skills -Fruits and Vegetables - Classic Greek Salad, California Chopped Salad, Onion Confit, Grilled Vegetables with Mint Raita, Roasted Root Vegetables with Honey and Rosemary, Baked Potato with Garlic and Smoked Paprika, Roasted Butternut Squash with Maple Syrup, Toasted Pecans, and Blue Cheese, and Fresh Fruit Crisp.
CLASS 2
Soups - Tom Ka Pak (Thai Coconut Vegetable Soup), Lobster Bisque, Black Bean and Roasted Tomatillo Soup with Crème Fraiche and Lime, Vichyssoise, New England Fish Chowder, Red Lentil Soup, and Zuppa di Verdura.
CLASS 3
Seafood - Sole a la Meuniere, Herb Rubbed Tuna with Orzo Salad, Roasted Salmon with Lemon Caper Parsley Sauce, Roasted Shrimp with Feta Cheese and Couscous, Red Snapper in Red Curry, Grilled Salmon with Tomatillo Salsa, Braised Halibut Provencal, and Seared Salmon with Bercy Butter.
CLASS 4
Meat and Poultry - Grilled Chicken with a Mediterranean Herb Paste and Rice Pilaf, Steak Diane, Potatoes with Garlic and Herbes de Provence, Sautéed Pork Chops with Sage Pan Sauce and Sautéed Apples, Chicken Scallopini with Marsala and Capers, Sautéed Filet Mignon with Balsamic Vinegar Pan Sauce and Pan Seared Turkey Burgers.
Regional French Cuisine Thursdays, April 7 – 28
500 7:00pm – 10:00pm
In the French series, students will immerse themselves in French cooking and culinary traditions from some of the most interesting parts of the country. In addition to preparing regional foods, we will also sample local wines, cheeses, and other specialty items from each area. This class is not recommended for absolute beginners. CLASS 1
PROVENCE: Oven Dried Tomato Tart; Tapenade; Mixed Wild Greens with Vinaigrette and Chevre Croutons; Pissaladiere (Niçoise Onion Tart); Bouillabaisse with Red Pepper Rouille; Chicken and Potatoes Roasted with Garlic and Herbes de Provence; Tuna Tapenade; Ratatouille; White Fish with Warm Pistou; Provencal Stuffed Vegetables; Olive Oil Cake.
CLASS 2
NORMANDY: Shrimp Bisque; Veau Normande; Roast Chicken with Calvados and Cream; Mussels with White Wine and Parsley; Brittany Crepes; Sole a la Meuniere; Almond Tart with Fruit; Cauliflower Gratin; Dandelion, Apple, and Bacon Salad.
CLASS 3
LYON: French Onion Soup; Boudin Blanc; Salade Lyonnaise; Warm Lyonnaise Lentils with Sausage; Coq au Vin; Chicken with Mushrooms and Cream; Poulet Saute au Vinaigre; Duck Breast with Lavender Reduction; Lyonnaise Potatoes; Chocolate Gateau.
CLASS 4
SOUTHWEST: White Beans Stewed with Leeks and Herbs; Salad of Roquefort, Walnuts, and Belgian Endive; Poulet Basquaise; Rabbit and Prune Casserole; Roasted Tuna with Garlic and Sauce Piperade; Sauteed Trout with Cured Ham; Potato Gratin Forestier; Straw Potato Cake Stuffed with Braised Leeks; Prune and Almond Tart.
SKILLS CLASSES In our recreational classes, unless specifically stated, students are paired up to create one or more menu items. At the completion of the class all students join together to enjoy the meal you created. Each student will take home a copy of all of the recipes made that day in class. Essential Knife Skills (beginner level) Saturday, April 2 Saturday, May 7 Saturday, June 4
110 9:00am – 12:00pm 2:00pm – 5:00pm 9:00am – 12:00pm
Knife skills are an essential tool for every chef and home cook. Having proficient knife skills is the foundation for all culinary education and will ensure that your ingredients will cook evenly and your dishes will be visually appealing. This is why Knife Skills is one of our most popular recreational classes—it is truly essential! During class, Chef will guide you through a variety of different classic knife cuts such as julienne and brunoise, demonstrate the proper handling and sharpening of knives, and also thoroughly explain the differences between the most popular knives and their applications. Finally, Chef will also demonstrate how to properly fabricate a chicken. After class, you will all enjoy a meal prepared with the cut ingredients. Chicken Fundamentals (beginner level) Saturday, April 9 Saturday, June 18
110 2:00pm – 5:00pm 9:00am – 12:00pm
Chicken is one of the most popular proteins in our lives, but often the results we want are not what we get. This fundamentals class takes the mystery out of the equation with a thorough lesson on anatomy, fabrication, and which cooking techniques are appropriate for which type of meat. With a focus on easy and delicious recipes, students will learn how to properly roast, braise, pan-fry, and grill whole chickens and chicken pieces. Recipes include Roasted Lemon Rosemary Game Hens with Mashed Potatoes and Pan Sauce, Braised Chicken with Turmeric,
Mint, Cilantro, and Olives, Sautéed Chicken Cutlets with Snow Peas and Shiitake Mushrooms, Crispy Five Spice Chicken with Asian Greens, Grilled Chicken with a Mediterranean Herb Paste and Rice Pilaf, and Chicken Scaloppini. Spring Pies Saturday, April 16
110 2:00pm – 5:00pm
Even though winters in Southern California are not as intense as other parts of the country, our Spring Pies class is a delicious way to welcome the new season! In this class we will teach you how to create beautiful spring pies from the start to finish with an in-depth explanation of how to construct your best flaky dough, delightful fillings featuring spring’s best ingredients, and garnishes that will awaken your inner patisseur. Each student will make his or her very own pie from our menu of Strawberry Rhubarb, Lemon Brown Sugar Meringue Pie, Coconut Cream Pie, Fresh Apricot Pie with Crumb Topping, Banana Butterscotch Cream Pie, or Pear and Dried Cherry Pie with Streusel Topping. Students will take home a variety of pie slices. Tuscany for Couples Friday, April 1
200 per couple 7:00pm – 10:00pm
Tuscany is rural farm country filled with rolling hills of vineyards and olive trees, and many of its most memorable dishes are rustic peasant foods that utilize basic ingredients like beans, bread, olives, and seasonal vegetables. Modern Tuscan cooking takes the best of the classic dishes and invigorates them with more contemporary techniques and newly available ingredients. In this class, we introduce authentic seasonal dishes made with fresh, local ingredients. Recipes include Tortino di Carciofi (Artichoke Soufflé), Fagioli All’Olio (White Bean Salad with Sage and Thyme), Farro Salad with Arugula and Tomatoes, Bistecchealla Fiorentina (Florentine Steak), Pollo al Mattone (Chicken Under a Brick), Penne alla Bettola (Vodka Penne), Strangolapreti (Bread and Swiss Chard Gnocchi), and Tiramisu. Fish Fundamentals (beginner level) Saturday, April 23 Saturday, June 25
110 2:00pm – 5:00pm 9:00am – 12:00pm
Learn the best ways to purchase, store, and cook the catch of the day! Your chef will demonstrate and explain the various cooking techniques, including grilling, sautéing, roasting, searing, and frying and why local, seasonal, and sustainable fish will give you the most taste. As a class you will enjoy Sole a la Meuniere, Grilled Tuna and Avocado Salad, Almond Coated Snapper Filets with Red Onion Fennel Salad, Grilled Salmon with Parsley Caper Sauce and Roasted Potatoes, Baja Fish Tacos with Salsa Fresca, Salmon Cakes with Asian Greens, Sicilian Style Grilled Swordfish, and Salmon Niçoise. Please note that since we source our seafood locally, our selection will change based on seasonal availability to ensure the best product possible! Artisan Bread Making (intermediate level) Saturday, May 28
190 9:00am – 3:00pm
Bread is the oldest baked product in our history, and making homemade bread can be one of the most satisfying creative endeavors. In this 6-hour class our bread
baker extraordinaire will introduce you to a variety of artisan breads made from commercial yeasts and our house-grown sour dough starter. Students will mix, shape, and bake a variety of rolls, bagels, pretzels, as well as whole grains and white loaves. A light lunch will be served as we wait for our dough to proof. Asian Dim Sum for Couples Friday, May 6
200 per couple 7:00pm – 10:00pm
Dim Sum is a style of Cantonese cuisine prepared as small dishes and is a perfect date night food! Experience the joy of cooking with your special someone in this couples class while you master Asian favorites with our resident expert chef such as Gyoza, Vietnamese Spring Rolls, Scallion Pancakes, Vegetarian Spring Rolls, Potstickers, Sew Mai Dumplings, and Steamed Pork Buns. Modern Day Tea with Mom Saturday, May 7
110 9:00am – 12:00pm
Whether you are celebrating mom (or mother-in-law) or hosting a baby or bridal shower, learn how to impress your guests with a modern day twist on the classic Tea Party! In this class we will cover essential tea sandwiches and scones, as well as pastry cream, lemon curd, shortbread cookies in three varieties, tartlet shells, and pâte à choux that will impress everyone. Once we have our dishes, we will all come together for a traditional tea. All ages with a mom or chaperone welcome! Cake 101 Saturday, May 21
110 9:00am – 12:00pm
Also known as Intro to Cake, this course will guide you through creating the perfect cake from beginning to end. Students will first learn the basic skills required to bake, neatly fill, and frost a cake and then focus on decorative techniques that yield a clean and modern design. Each student will prepare and go home with a Classic White Almond Cake with Swiss Buttercream. Spring Soufflés Saturday, May 21
110 2:00pm – 5:00pm
Nothing is quite as dramatic or delicious as a perfect soufflé. While they may seem intimidating, the only trick to making perfect soufflés is learning the simple techniques for their preparation and to eat them as soon as they come out of the oven. Recipes include Classic Cheese Soufflé, Gruyere Spinach Soufflé, Goat Cheese and Herb Soufflé, Asparagus Parmesan Soufflé, Gran Marnier Soufflé, and Crème Anglaise to accompany the Chocolate Soufflé, Lemon Curd Soufflé with Raspberry Sauce, and Amaretti Vanilla Bean Soufflé with Seasonal Compote. Emilia-Romagna Saturday, May 28
110 9:00am – 12:00pm
The culinary epicenter of Italy, Emilia-Romagna is located between Florence and Venice to the South of Milan. Bordered by the Adriatic Coast, the Po River, and the peaks of the Apennines, Emilia-Romagna is the birthplace of balsamic vinegar and the only region in the world that is authorized to produce Regianno Parmesan and Prosciutto di Parma. In addition to Lambrusco wine, we’ll also sample Insalata di
Prosciutto e Aceto Balsamico (Salad of Tart Greens with Prosciutto and Warm Balsamic Dressing),Cioriealla Griglia (Grilled Winter Endives), Rapini al Aglio Olio (Rapini with Garlic and Olive Oil), Penne alla Bolognese (Penne with Bolognese Sauce), Tortellini in Brodo Villa Gaidello (Tortellini In Villa Gaidello Broth), Risotto alla Barbera (Red Wine and Rosemary Risotto), Gamberi Ripieni (Parsley Stuffed Prawns), Cotolette di Vitello con Porcini (Porcini Pork Chops), Pollo al Forno con Aceto Balsamico (Balsamic Roast Chicken), Pere al Forno con Sapa (Baked Pears with Fresh Grape Syrup), and Rich Pinenut Cake. Provence for Couples Friday, June 3
200 per couple 7:00pm – 10:00pm
Provence lies in the Southeast region of France and features dishes reflective of the warm, dry Mediterranean climate. Take a journey to this rugged and beautiful landscape with your partner and learn to prepare this region’s classic dishes such as Tapenade, Mixed Wild Greens with Mustard Vinaigrette and Chevre Croutons, Chicken and Potatoes Roasted with Garlic and Herbes de Provence, and Olive Oil Cake with Berries. Artisan Jams Saturday, June 4
110 9:00am – 12:00pm
Learn the secrets to creating flavorful, unique jams at home from local, seasonal fruits. Each student will participate and leave with jams made in class. Fresh scones and Stumptown coffee will be served as a compliment to the fresh jam. Recipes include Stone Fruit Jam, Pear Butter, Spicy Red Pepper Jelly, and Strawberry Jam. After class, students will sample the jams with fresh scones and be able to take home their tasty creations. Classic French Crêpes Saturday, June 11
110 9:00am - 12:00pm
A true French crêpe, filled with simple, high quality ingredients, is a magical thing and nothing at all like the overstuffed American versions. We will demonstrate properly French recipes and techniques while students practice making both filling and crêpe. Since crêpes can be either sweet or savory, we will prepare classic as well as Buckwheat Crêpes, French Ham and Gruyère, Wild Mushroom Crêpes, Spinach and Béchamel Crêpes, Strawberry Crêpes with Chantilly Cream, and Crêpes Suzette Grilling with Dad Saturday, June 18
110 2:00pm – 5:00pm
Get a jump on summer, and prep for your Father’s Day BBQ, with a battery of great sauces, rubs, and marinades! Learn simple techniques for achieving perfectly grilled meats, fish, and chicken for any occasion. Grab a beer and join us for a fun day of grilling with recipes like Grilled Mediterranean Chicken Skewers, Baby Back Ribs with South Carolina Barbecue Sauce, Argentinian Steak with Chimichurri, Grilled Lime Chicken with Fresh Fruit and Ginger Chutney, Grilled Lemon Oregano Shrimp with Greek Summer Salad, Marinated Flank Steak with Cabbage Slaw, Grilled Tuna and Avocado Salad with Toasted Corn Vinaigrette, Old Fashioned
Potato Salad, and Grilled Corn on the Cob. Paris Bistro Saturday, June 25
110 9:00am – 12:00pm
French bistro feature simplified and traditional French home cooking. Unlike stuffier upscale French restaurants, a bistro has casual atmosphere that beckons good times with friends. In this course, students will recreate a classic Bistro meal and then enjoy it. Soupe a L’Oignon Gratinee, Salade de Roquefort, Noix, et Endives (Salad of Roquefort, Walnuts, and Belgian Endive), Mixed Wild Greens with Mustard Vinaigrette, Moules Mariniere (Mussels with White Wine), Salmon with De Puy Lentils, Pissaladiere (Niçoise Onion Tart), Chicken Fricassee, Steak Frites, and Lemon Tart. Asian Dumplings Saturday, June 25
110 2:00pm-5:00pm
Learn how to make those complex and flavorful Asian appetizers that everyone enjoys when they eat in their favorite restaurants, friends’ homes or on the street. Students will make Three Mushroom Dumplings, Wheat Starch Dough, Sui Mai Dumplings, Dim Sum Dipping Sauces, Fish and Ginger Dumplings, Potstickers, Thai Fried Spring Rolls, Vietnamese Spring Rolls, Japanese Potstickers, and Scallion Pancakes. The freshest ingredients and handmade wrappers will produce incredible results. This hands-on class will culminate with a great meal and a choice of artisan sake or beer.
YOUNG ADULT SERIES & CHILDREN’S CAMPS Young Adults Cooking Series Saturdays, June 4-June 25
425 2:00pm-5:00pm
This four-part series focuses on essential cooking techniques for young chefs. Students learn how to select, handle, and prepare ingredients to make successful, inspired meals at home. Basic knife skills and tool orientation are included in the program. This class is designed for students 13-17 years old. CLASS 1
Knife Skills - Fruits and Vegetables
CLASS 2
Pasta, Rice, and Legumes
CLASS 3
Poultry, Meat, and Fish
CLASS 4
Smoothies, Dips, and Desserts
Dietary Restrictions Disclaimer: While we do our best to accommodate allergies Restrictions whenever possible, we are not a peanut free, gluten free, or Kosher kitchen. Thank you for understanding.
Kids Basic Cooking Camp Monday-Friday, June 20-June 25
425 9:00am-12:00pm
In this five-day camp, kids will earn how to make delicious, healthy meals from start to finish. Kids will go home with their very own kid-safe chef knife with finger guard and apron. This class is designed for students 6-11 years old. DAY 1
Pizza Party – Make pizza from scratch and learn basic knife skills preparing an Italian chopped salad.
DAY 2 Snack Attack – Prepare healthy afterschool snacks such as home made granola, sun dried tomato hummus, a crudité platter and healthy chicken nuggets. DAY 3
Mexican Fiesta – Learn how to make tacos, quesadillas and guacamole
DAY 4
Pasta from Scratch – Wow your friends and family by making pasta from scratch including a beet linguini in a pesto sauce and a spinach ravioli stuffed with homemade ricotta in marina sauce
DAY 5
Baking- Campers will end the program on a sweet note, learning to make delicious cupcakes and cookies.
Dietary Restrictions Disclaimer: While we do our best to accommodate allergies Restrictions whenever possible, we are not a peanut free, gluten free, or Kosher kitchen. Thank you for understanding. International Kids Cooking Camp Monday-Friday, June 27-July 1
425 9:00am-12:00pm
In this five-day camp, kids will explore the cuisines of a different country each day, learning to prepare delicious, healthy meals from around the world. Kids will go home with their very own kids-safe chef knife with finger guard and apron. This class is designed for students 6-11 years old. DAY 1
Greece - Learn basic knife skills and prepare a Greek salad, and Spanakopita
DAY 2 Mexico- Enjoy your own Mexican Fiesta with enchiladas, quesadillas and guacamole DAY 3
Italy- Create authentic Italian pasta dishes, meatballs and caprese salad that would impress any Italian grandmother
DAY 4
France- Learn to make sweet and savory crepes, arugula salad with a French vinaigrette and quiche Lorraine
DAY 5
China- Enjoy a delicious meal of fried rice, beef and broccoli and Chinese almond cookies
Dietary Restrictions Disclaimer: While we do our best to accommodate allergies restrictions whenever possible, we are not a peanut free, gluten free, or Kosher kitchen. Thank you for understanding. Mini-Chef Champion Series Mondays and Wednesday, July 11-August 1
900 9:00am-12:00pm
This series is designed for students 9-13 years old. Does your child love food competition series? Are they anxious to learn everything they can in the kitchen? In this 4-week series, students will explore the world of culinary arts, guided by our expert chef instructors. Each week will focus on a new discipline, introducing students to the vast world of fine cooking and culinary culture. The final week will culminate with a team-based competition, similar to many food reality competition series. The class will be divided into groups, each guided by a team coach. Teams will be competing for a variety of prizes, including a professional knife, chef coats, and other kitchen tools. An awards reception will be hosted at the end of the series for friends and family. WEEK 1
Knife Skills, Fruits, Vegetables
WEEK 2
Pasta, Rice, and Legumes
WEEK 3
Meat and Poultry
WEEK 4
Competition Week
Dietary Restrictions Disclaimer: While we do our best to accommodate allergies restrictions whenever possible, we are not a peanut free, gluten free, or Kosher kitchen. Thank you for understanding.
All classes require advance registration. Payment for all skills cooking classes, including our four-week series, is expected in full at the time of registration. You may cancel up to one week ahead of class to receive a full refund. Cancellations must be made at least two business days in advance of the class date in order to receive a class credit. Cancellations received less than two days ahead are not eligible for credit, but you can send someone in your place. We require 50% payment for Pro Series classes at the time of registration, and the remaining 50% is due at the beginning of the first class. If you need to cancel a Pro Series class, please give us at least a week’s notice in order to receive a refund. Cancellations for Pro Series classes with less than a week’s notice are not eligible for a refund or a credit. There are no refunds or credits of short series or Pro Series classes after the class has started. In the event that we have to cancel a class, students will receive a full refund. If you have an outstanding gift certificate credit from before 2010, please call us at 310.842.9702 to apply it towards a class. Children are not allowed in adult classes. However, at fourteen, your child can take a class with an adult, and at sixteen, we allow teenagers to take adult classes. Please, no more than six people in any group for any class. If you have four or more people in your group, we need a full week’s notice for cancellations. There are no make-ups available for four-week series, so please plan your schedule accordingly. If you miss a week, you are always welcome to send someone in your place. Unless otherwise stated, food does not leave the school.
8690 Washington Boulevard Culver City, CA 90232 310-842-9702 www.newschoolofcooking.com contact@newschoolofcooking.com @newschoolofcooking @newschoolcafe