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
November 2023
Sunday, November 5th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$135.00
Join us for this tasty menu of bruschetta, roast chicken, vegetables, potatoes, and apple tart, and learn the fundamentals of basic knife skills that make cooking at home simple.
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, November 12th
The Joy of French (Country) Cooking
12:00pm -3:00pm
$135.00
Sunday in the city? 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
Join us for this tasty menu of bruschetta, roast chicken, vegetables, potatoes, and apple tart, and learn the fundamentals of basic knife skills that make cooking at home simple.
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, November 25th
Speedy Gnocchi
12:00pm – 3:00pm
$125.00
Take a break from turkey leftovers! Join us for this hands-on cooking class where Chef Paul will teach you how to create perfectly pillowy gnocchi completely from scratch: you’ll learn how to mix, roll, slice and boil restaurant-quality gnocchi every time. You’ll pair your gnocchi with a delicious tomato vodka sauce with fresh basil, red pepper, and garlic, and you’ll make a classic Caesar salad and (most importantly) a classic Caesar salad dressing to go with it. As a final touch, you’ll finish up this hearty Italian meal with a refreshing tart raspberry sorbetto for dessert.
Caesar salad – romaine lettuce, Caesar salad dressing (contains eggs and parmesan)
Handmade potato gnocchi (contains flour)
Tomato – Vodka sauce
Raspberry Sorbetto
Sunday, November 26th
Three Way Soufflé: An All-Soufflé Masterclass
12:00pm – 3:00pm
$125.00
More light relief after a week of heavy eating. Learn the secrets to creating fluffy and delicious soufflés that can be served for breakfast, lunch (or dinner), and dessert.
To start, you’ll create a refreshing salad with a sunflower and sundried tomato topping, dressed with Chef Paul’s famous no-fail French vinaigrette. Then Chef Paul will lead you in preparing three different kinds of soufflé: a breakfast pan soufflé seasoned with fines herbes, a main course soufflé made with cheese and orzo served with a red pepper rouille sauce, and a raspberry and chocolate soufflé for dessert. Bring your fear of failing to class and conquer it!
Romaine salad with sunflower and sundried tomato topping, French vinaigrette dressing
Breakfast pan soufflé with fines herbes
Orzo and parmesan soufflé with red pepper rouille
Raspberry and chocolate soufflé
December 2023
Sunday, December 3rd
Best of Bistro
12:00pm – 3:00pm
$135.00
Bistro-style: a little bit French, a little bit Austrian, a little bit Swiss. Learn to prepare these classic bistro dishes with recipes created by Chef Paul, and make a yummy 4-course dinner that brings the bistro to you from around the world.
First you’ll whip together Chef Paul’s signature flaky cheese puffs, (gougères, in French), an airy and popular hors d’oeuvre that disappear as fast as you can make them. Then you’ll work on the main course; crispy chicken thighs served over a medley of vegetables cooked in red wine sauce. You will learn to make spaetzle, a specialty of Alsace and Switzerland, to accompany the main course, using a classic spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.
Gougeres
Baked chicken thighs with red wine, bacon, and mushrooms
Traditional spaetzle (dumplings)
Raspberry sorbet
Saturday, December 9th
Vive la France: Coq Au Vin
12:00pm – 3:00pm
$135.00
What could be nicer than a hearty French coq au vin on a chilly day? Not much! In creating this delicious 3-course meal, you’ll learn the classic method of cooking coq au vin, an aromatic chicken dish cooked in wine sauce. The secret, as with many French recipes, is in the sauce (there will be bacon). We serve it the traditional way, with a French baguette (did you know that?). You’ll also be sharpening your knife skills with Chef Paul’s signature butternut squash and green apple soup, and get insider’s tips for the secret of the no-fail French soufflé.
Butternut squash and green apple soup
Classic coq au vin with homemade garlic croutons
Raspberry soufflé with chocolate sauce
Sunday, December 10th
Knife Skills: The Fundamentals
12:00pm -3:00pm
Sold Out
Are you gifting someone a great kitchen knife this year? Come here first!
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, December 16th
Speedy Gnocchi
12:00pm – 3:00pm
$125.00
Little Italy is a holiday wonderland at this time of year. Come downtown, enjoy the atmosphere, and learn an Italian classic dish that you’ll be able to prepare at home with no special equipment.
Join us for this hands-on cooking class where Chef Paul will teach you how to create perfectly pillowy gnocchi completely from scratch: you’ll learn how to mix, roll, slice and boil restaurant-quality gnocchi every time. You’ll pair your gnocchi with a delicious tomato vodka sauce with fresh basil, red pepper, and garlic, and you’ll make a classic Caesar salad and (most importantly) a classic Caesar salad dressing to go with it. As a final touch, you’ll finish up this hearty Italian meal with a refreshing tart raspberry sorbetto for dessert.
Caesar salad – romaine lettuce, Caesar salad dressing (contains eggs and parmesan)
Handmade potato gnocchi (contains flour)
Tomato – Vodka sauce
Raspberry Sorbetto
Sunday in the city? 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
Wednesday, December 27th
Knife Skills: The Fundamentals
6:00pm -9:00pm
$135.00
Were you gifted some great knives for the holidays? Learn how to use them and take care of them!
Join us for this tasty menu of bruschetta, roast chicken, vegetables, potatoes, and apple tart, and learn the fundamentals of basic knife skills that make cooking at home simple.
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
Thursday, December 28th
Knife Skills: The Fundamentals
6:00pm -9:00pm
$135.00
Were you gifted some great knives for the holidays? Learn how to use them and take care of them!
Join us for this tasty menu of bruschetta, roast chicken, vegetables, potatoes, and apple tart, and learn the fundamentals of basic knife skills that make cooking at home simple.
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
January 2024
Thursday, January 4th
Speedy Gnocchi
6:00pm – 9:00pm
$125.00
Start the new year with gnocchi! Join us for this hands-on cooking class where Chef Paul will teach you how to create perfectly pillowy gnocchi completely from scratch: you’ll learn how to mix, roll, slice and boil restaurant-quality gnocchi every time. You’ll pair your gnocchi with a delicious tomato vodka sauce with fresh basil, red pepper, and garlic, and you’ll make a classic Caesar salad and (most importantly) a classic Caesar salad dressing to go with it. As a final touch, you’ll finish up this hearty Italian meal with a refreshing tart raspberry sorbetto for dessert.
Caesar salad – romaine lettuce, Caesar salad dressing (contains eggs and parmesan)
Handmade potato gnocchi (contains flour)
Tomato – Vodka sauce
Raspberry Sorbetto
Saturday, January 6th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$135.00
Were you gifted some great knives at the holidays? Learn how to use them and take care of them!
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, January 7th
Italian Classics for the 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 fresh and cool raspberry sorbet.
Caesar salad with a tahini-based Caesar dressing
Butternut Squash Risotto
Carrot Cashew Miso Spread
Basil Raspberry Sorbet
Wednesday, January 10th
A Taste of Provence
6:00pm -9:00pm
$135.00
This hands-on French-themed cooking class will teach you to create some of the region’s most iconic dishes. You’ll learn the finest Provençal techniques to turn fresh ingredients into a delightful 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, January 12th
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, January 13th
Vive la France! Coq Au Vin
12:00pm – 3:00pm
$135.00
What could be nicer than a hearty French coq au vin on a chilly day? Not much! In creating this delicious 3-course meal, you’ll learn the classic method of cooking coq au vin, an aromatic chicken dish cooked in wine sauce. The secret, as with many French recipes, is in the sauce (there will be bacon). We serve it the traditional way, with a French baguette (did you know that?). You’ll also be sharpening your knife skills with Chef Paul’s signature butternut squash and green apple soup, and get insider’s tips for the secret of the no-fail French soufflé.
Butternut squash and green apple soup
Classic coq au vin with homemade garlic croutons
Raspberry soufflé with chocolate sauce
Sunday, January 14th
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, January 19th
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, January 20th
Speedy Gnocchi
12:00pm – 3:00pm
$125.00
Join us for this hands-on cooking class where Chef Paul will teach you how to create perfectly pillowy gnocchi completely from scratch: you’ll learn how to mix, roll, slice and boil restaurant-quality gnocchi every time. You’ll pair your gnocchi with a delicious tomato vodka sauce with fresh basil, red pepper, and garlic, and you’ll make a classic Caesar salad and (most importantly) a classic Caesar salad dressing to go with it. As a final touch, you’ll finish up this hearty Italian meal with a refreshing tart raspberry sorbetto for dessert.
Caesar salad – romaine lettuce, Caesar salad dressing (contains eggs and parmesan)
Handmade potato gnocchi (contains flour)
Tomato – Vodka sauce
Raspberry Sorbetto
Sunday, January 21st
The Joy of French (Country) Cooking
12:00pm -3:00pm
$135.00
Sunday in the city? 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
Friday, January 26th
Best of Bistro
6:00pm – 9:00pm
$135.00
Bistro-style: a little bit French, a little bit Austrian, a little bit Swiss. Learn to prepare these classic bistro dishes with recipes created by Chef Paul, and make a yummy 4-course dinner that brings the bistro to you from around the world.
First you’ll whip together Chef Paul’s signature flaky cheese puffs, (gougères, in French), an airy and popular hors d’oeuvre that disappear as fast as you can make them. Then you’ll work on the main course; crispy chicken thighs served over a medley of vegetables cooked in red wine sauce. You will learn to make spaetzle, a specialty of Alsace and Switzerland, to accompany the main course, using a classic spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.
Gougeres
Baked chicken thighs with red wine, bacon, and mushrooms
Traditional spaetzle (dumplings)
Raspberry sorbet
Saturday, January 27th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$135.00
Were you gifted some great knives at the holidays? Learn how to use them and take care of them!
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, January 28
Speedy Gnocchi
12:00pm – 3:00pm
$125.00
Join us for this hands-on cooking class where Chef Paul will teach you how to create perfectly pillowy gnocchi completely from scratch: you’ll learn how to mix, roll, slice and boil restaurant-quality gnocchi every time. You’ll pair your gnocchi with a delicious tomato vodka sauce with fresh basil, red pepper, and garlic, and you’ll make a classic Caesar salad and (most importantly) a classic Caesar salad dressing to go with it. As a final touch, you’ll finish up this hearty Italian meal with a refreshing tart raspberry sorbetto for dessert.
Caesar salad – romaine lettuce, Caesar salad dressing (contains eggs and parmesan)
Handmade potato gnocchi (contains flour)
Tomato – Vodka sauce
Raspberry Sorbetto