Take your kitchen skills to the next level with our 10-week intermediate course, covering topics such as molecular gastronomy, sous vide, braising, curing, smoking and more. It’s culinary school for the home cook, continued!
Please let us know of any dietary restrictions we should be aware of before the first day of class so we can best accommodate your needs.
This class is best suited for experienced home cooks or students who have completed our Beginner Culinary Series, or comparable culinary training courses.
Week 1: Plant Based Cooking
Week 2: Advanced Dry Heat Methods
Week 3: Game Birds and Meats
Week 4: Sous Vide
Week 5: Curing and Smoking
Week 6: Seafood
Week 7: Pastry
Week 8: Molecular Gastronomy
Week 9: Improvisational Cooking + Menu Planning
Week 10: Tasting Menu Dinner
We understand that “life happens”, and that you may not be able to make it to class. Because we purchase food, schedule staff, and fill spaces for our classes in advance, it’s important that you let us know ASAP if you won’t be able to make it. Below is our refund policy.
Cancellations 10 or more days in advance of the first class: Full refund
Cancellations 3 to 9 days in advance of the first class: Class credit
Cancellations 2 days, the day before, or the day of the first class: No refund or credit available, but you can send a friend in your place
Refunds will be processed within 15 days of refund request.
Make-up Classes for Series:
Once the first day of class begins, make-up classes may be available for students who miss a day provided that they inform the Student Relations Manager at least seven days prior to the absence. In order to help our students make-up exactly what they missed in their series, students can sign up to take the topic they missed during another scheduled series. To keep class sizes small we limit the total student count to be 14 per class. There are no make-up classes offered for boot camps.
What to wear & bring
What to Wear
For safety reasons, please wear pants, close-toed shoes with rubber soles, no long dangling jewelry, and have long hair either tied back or covered.
What to Bring
We’ve got you covered! You just bring you, and we’ll handle aprons, towels, tools, recipes, pens, and the rest.