Let us help you decide which class suits you the best

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A Culinary School For The Home Cook

Learn how to cook, not how to follow a recipe

During your call, you’ll get guidance from a culinary advisor on classes that best match your needs.

All Levels -

All Class Types -

All Days -

All Duration -

  
With the introduction of the new Home Cook class with added features and benefits, we are sunsetting the old-format classes (old Series, Bootcamps and Workshops). These classes will be available until the end of August and this is your last chance to secure a spot for one of them.
Our Series classes are 50- to 60-hour immersion for passionate home cooks who want the culinary and pastry school experience. They offer a hands-on environment for you to gain confidence and understand how cooking works, instead of just following a recipe. With each lesson, you gain new culinary skills that last a lifetime.
Our Mini-Series classes range from 10-40 hours (over 2-4 weeks) and are for home cooks who want a deep dive into a food genre. If you have a passion for cooking but can’t commit to a long course, Mini-Series classes are a way to gain practical knowledge and explore multiple aspects of a single food topic.
Our Workshops are 6-hour classes (over one day) for home cooks who want to learn the essential techniques of a specific type of food. This is a way for you to get a concentrated training experience without a long-term commitment.
120

Specialty Topic

130

Multifaceted

150

10-12 Weeks

120

Specialty Topic

130

Multifacete

150

10-12 Weeks

110

Skill level: beginner to
intermediate

120

Single Topic

130

Multifaceted

150

2-4 weeks

110

All skill levels

120

Specialty Topic

130

Multifaceted

150

2-4 weeks

120

Specialty Topic

130

Deep Dive

150

1 day (6 hours)

110

All skill levels

120

Single Topic

130

Deep Dive

150

1 day (6 hours)

110

Skill level: beginner to
intermediate

110

All skill levels

110

All skill levels

December

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January

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February

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March

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April

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May

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June

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July

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August

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September

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October

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November

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Taught by
professional chefs

Pick from Thur., Fri.,
Sat. & Sun. classes

Work individually
max. 12 students/class)

Set up and clean up
done for you

Monthly payment
plans available

Learn from the best!

BRIANA BIELUCKE

Briana Bielucke

Director of Education

RUDY KLOEBLE

Rudy kloeble

Culinary Chef Instructor

TANIT PARNPROME

Tanit Parnprome

Culinary Chef Instructor

NATALIE GALVAN

Natalie galvan

Pastry Chef Instructor

JOHN PARK

John Park

Pastry Chef Instructor

Briana Bielucke

Director of Education

“The teachers are phenomenal! Each one not only give you lessons in cooking but also in life. They all genuinely want you to succeed in your career. Even after graduating they still keep in touch and help whenever they can.”

Rudy kloeble

Culinary Chef Instructor

“I was so impressed with the Chef Instructors, the facility, the method of teaching and the over all course itself.“

Tanit Parnprome

Culinary Chef Instructor

“Love these people, to them you’re not just a student, they treat everyone with love and support and they want nothing but to help you succeed and reach your goals.“

Natalie galvan

Pastry Chef Instructor

“All of the staff at the school are extremely professional and kind at the same time. It is amazing how much you learn from the staff, they continually focus on making sure the students are the focus.“

John Park

Pastry Chef Instructor

“All of the staff at the school are extremely professional and kind at the same time. It is amazing how much you learn from the staff, they continually focus on making sure the students are the focus.“

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