Cooking Classes

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 

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

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

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

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

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

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

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

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 

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

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