Cooking Classes
Our cooking classes are designed for anyone who wants to cook, from the beginner to the more experienced home chef. Students will expand skills and knowledge, learn new techniques, and gain confidence in the kitchen. Our focus is on encouraging enthusiasm for food and love of cooking within the menu structure of a complete meal, which everyone enjoys together at the end of class.
Cancellation policy: Classes are not refundable, but you can reschedule if we are notified at least 5 business days prior to the class you have signed up for. If you find you can not make it to a class at the last minute, please consider finding someone to take your place. In signing up for class, you acknowledge that you have read this policy.
Please Note: Alcoholic beverages may not be brought to regularly scheduled classes.
If you see a class that you like but it’s not offered on a date when you are available, private classes for 2 or more people can be organized at a date that works for you. In addition, custom menus can be created in consultation with the chef. Email us for more information at: info@mietteculinarystudio.com
July 2025
Friday, July 18th
A Taste of Provence
6:00pm -9:00pm
$135.00
Bonjour, Provence! This hands-on French-themed cooking class will teach you to create some of the region’s most iconic dishes. You’ll learn techniques to turn fresh, market ingredients into a great meal.
You’ll begin by tossing together a crispy salad combining bright beets and fresh oranges with rich feta cheese and mint. Then, you’ll roast salmon to perfection (Chef Paul will show you how to time it so you get it right every time) which you’ll slather with a zingy olive tapenade. Then, you’ll sharpen your knife skills while preparing a traditional ratatouille with eggplant, mushrooms and zucchini. Round out the experience by making a raspberry sorbet for a wonderfully refreshing finish.
Beet and fresh orange salad
Roasted salmon with an olive tapenade
Traditional vegetable ratatouille
Raspberry sorbet
Saturday, July 19th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$135.00
In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.
As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!
Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine
Sunday, July 20th
Next Level Knife Skills:
Mise en Place
12:00pm -3:00pm
$135.00
In this mise en place (literally “put in place”) knife skills class, Chef Paul will highlight a wider range of French knife skill techniques that professional chefs use to prepare and organize ingredients ahead of cooking, including dicing, julienne, segmenting, spatchcocking (butterflying), brunoise, chiffonade, ribbons, and mincing. All while creating a delicious meal!
In this class you’ll prepare a wilted kale salad (ribbons, chiffonade, mincing, julienne, sticks), followed by a lesson in how to spatchcock a cornish hen (so removing the backbone) and preparing a rub before roasting. Alongside an easy and fresh summer vegetable couscous, you’ll create a fresh chermoula sauce (brunoise of different shaped vegetables; deseeding, deveining). Dessert will be a super fresh apple sorbet (segmenting fruit, a difficult technique).
Wilted kale salad with apples, nuts, dates and fresh lemon vingaigrette
Spatchcocked cornish hens prepared with a paprika rub
Vegetable couscous with chermoula sauce (a mixture of green herbs)
Apple sorbet with fresh citrus fruit and fruit wedges
August 2025
Friday, August 8th
The Joy of French (Country) Cooking
6:00pm -9:00pm
$135.00
Bring a bit of France to your kitchen with four authentic French recipes designed by Chef Paul.
You’ll start off by making a mesclun salad with a blend of arugula, leafy lettuces and endive topped with Chef Paul’s No-Fail vinaigrette (you will use this recipe forever, je vous assure). For the main course you’ll prepare a classic Cornish hen – a great substitue for a whole roasted chicken, and with a shorter cooking time – with a versatile paprika rub. To accompany this, you’ll prepare Chef Paul’s favorite French scalloped potatoes. For dessert, whip up a dreamy raspberry soufflé (Oui, mon ami, you can) completely from scratch.
Mesclun salad with Chef Paul’s no-fail French vinaigrette dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Raspberry soufflé
Saturday, August 9th
Italian Classics: Modern Vegan
12:00pm -3:00pm
$135.00
This menu of Italian classics has been transformed into a vegan feast. In this class you will learn how to make vegan counterparts to these well-loved dishes, without losing the flavors and textures that make them so popular.
You will start out by building a new kind of Caesar salad, one that uses tahini and garlic, cider vinegar and a touch of nutritional yeast to make a creamy and delicious dressing. Then you will make the risotto, and Chef Paul will share his tips for creating a fabulous vegetable stock, a staple of many vegan dishes. This menu includes a tasty carrot miso spread, served over toasted and sliced baguette, and a fresh and cool basil raspberry sorbet to round out this delicious and healthy meal.
Caesar salad with a tahini-based Caesar dressing
Asparagus risotto
Carrot Cashew Miso Spread
Basil Raspberry Sorbet
Sunday, August 10th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$135.00
In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.
As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!
Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine
Friday, August 15th
Traditional Italian: A Little Italy Menu
6:00pm -9:00pm
$135.00
Welcome to Little Italy! In this class you’ll go all-Italian with a delicious menu of Caesar salad, gnocchi, and sorbetto.
The joy of the Caesar salad is all in this divine dressing, which is both creamy and piquant. Working in groups, Chef Paul will show you how to create perfectly pillowy gnocchi completely from scratch. You’ll learn how to mix, roll, slice and boil restaurant-style gnocchi, which you’ll prepare alongside a tasty tomato vodka sauce that pairs with it beautifully. As a final touch, you’ll make a refreshing fruit (sometimes raspberry, sometimes strawberry basil) sorbet for dessert.
Caesar salad and dressing
Potato gnocchi
Tomato vodka sauce
Seasonal fruit sorbet
Saturday, August 16th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$135.00
In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.
As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!
Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine
Sunday, August 17th
A Taste of Provence
12:00pm -3:00pm
$135.00
Bonjour, Provence! This hands-on French-themed cooking class will teach you to create some of the region’s most iconic dishes. You’ll learn techniques to turn fresh, market ingredients into a great meal.
You’ll begin by tossing together a crispy salad combining bright beets and fresh oranges with rich feta cheese and mint. Then, you’ll roast salmon to perfection (Chef Paul will show you how to time it so you get it right every time) which you’ll slather with a zingy olive tapenade. Then, you’ll sharpen your knife skills while preparing a traditional ratatouille with eggplant, mushrooms and zucchini. Round out the experience by making a raspberry sorbet for a wonderfully refreshing finish.
Beet and fresh orange salad
Roasted salmon with an olive tapenade
Traditional vegetable ratatouille
Raspberry sorbet
Friday, August 22nd
Knife Skills: The Fundamentals
6:00pm -9:00pm
$135.00
In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.
As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!
Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine
Saturday, August 23rd
The Joy of French (Country) Cooking
12:00pm -3:00pm
$135.00
Bring a bit of France to your kitchen with four authentic French recipes designed by Chef Paul.
You’ll start off by making a mesclun salad with a blend of arugula, leafy lettuces and endive topped with Chef Paul’s No-Fail vinaigrette (you will use this recipe forever, je vous assure). For the main course you’ll prepare a classic Cornish hen – a great substitue for a whole roasted chicken, and with a shorter cooking time – with a versatile paprika rub. To accompany this, you’ll prepare Chef Paul’s favorite French scalloped potatoes. For dessert, whip up a dreamy raspberry soufflé (Oui, mon ami, you can) completely from scratch.
Mesclun salad with Chef Paul’s no-fail French vinaigrette dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Raspberry soufflé