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International Culinary Series




This 12-week course is a passport around the world. Discover fan-favorite dishes from 12 different regions like the Mediterranean, Latin America, Europe, Spain, Asia, The Caribbean, and more. In this class, you’ll be transported to a different region each week as you learn the history and techniques needed to master dishes from each cuisine. Are you ready to explore the world through your taste buds and newfound culinary know-how? 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.

Skill Level
Students of all skill levels will be able to keep up in this class. Beginners will quickly gain new skills, and seasoned cooks will refine existing skills while also building new ones.


CulinaryLab® Cooking School is fully operational during the ongoing coronavirus pandemic. Learn more about our safety measures by clicking here.


Week 1 | Deep South
Week 2 | France
Week 3 | Mediterranean
Week 4 | Northern Europe
Week 5 | Spain
Week 6 | Latin America
Week 7 | Southern Asia
Week 8 | Northern Asia
Week 9 | India
Week 10 | From Island to Island


  • Week 1: Deep South
    • Duck Confit & Pimento Cheese Hush Puppies
    • Shrimp Gumbo
    • Cornmeal Crusted Pork Chop w/ White Sauce & Succotash
  • Week 2: France
    • Mushroom A la Grecque Salad with Rosemary Toasted Torn Croutons, Frisee and Soft Poached Egg
    • Sausage & Chicken Roulade with Vadouvan Carrot Puree
    • Chocolate Orange Souffle
  • Week 3: Mediterranean
    • Falafel and Compressed Cucumber Salad with Cherry Tomatoes and a Tahini Yogurt Dressing
    • Morrocan Roasted Chermoula Barramundi with Couscous
    • Baba Ganoush with Za’atar spiced Lavash
  • Week 4: Northern Europe
    • Russian Buckwheat Blini with House Smoked Salmon, Dill, Creme Fraiche, Caviar
    • Kremet Fiskesuppe (Norwegian Creamy Fish Soup)
    • Rouladen (German Beef Roll) w/ potato dumplings and pickled red cabbage
  • Week 5: Spain
    • Paella (Sausage, Clams & Mussels baked with a flavorful saffron bomba rice)
    • Croquettes w/ Bell Pepper Romesco (Chicken & Bechamel fried fritters w/ a bell pepper dip)
    • Gambas al Ajillo (Spanish style Garlic Shrimp)
  • Week 6: Latin America
    • Peruvian Ceviche w/ Aji Amarillo & Fried Tostones ( A citrus and spice marinated white fish served with fried plantains)
    • Matambre served Churrascaria style ( Argentenian style rolled flank steak stuffed with peppers, onions and served grilled on a skewer)
    • Mexican Fried Churros w/ Abuelita Chocolate Sauce
  • Week 7: Southern Asia
    • Vietnamese “Make your own Spring Roll” ( Asian style non fried roll filled with options such as Carrot, Cucumber, Rice Noodles, Pork, Shrimp, Mint, Cilantro, Cabbage, Holy Basil & served with a sweet chili sauce)
    • Filipino Chicken Adobo ( Braised Chicken Thigh in a Sweet & Savory Sauce Laced with Crispy Garlic)
    • Ba Mee Moo Dang (Thai Street Style Noodles with Roasted BBQ Pork)
  • Week 8: Northern Asia
    • Chinese Scallion Pancakes
    • Korean Cast Iron Bibimbap (Crispy Beef Rice Bowl with Garnishes)
    • Japanese MisoYaki Marinated Salmon w/ Soba, Bok Choy and Shiitake Mushroom Dashi
  • Week 9: India
    • Cilantro Chutney
    • Grilled Tandoori Chicken Thighs, Coriander & Cumin Scented Rice, Tomato & Cucumber Raita
    • Braised Lamb Vindaloo (A vinegar & spiced marinated Lamb curry)
  • Week 10: From Island to Island
    • Trinadadian Corn & Coconut Soup with Crab, Scotch Bonnet Oil and Huitlacoche Puree
    • Hawaiian Lomi Lomi Salmon Tataki Style w/ Tri Pepper Sizzling Vinaigrette
    • Cuban Ropa Vieja Short Rib w/ Cuban Style Black Beans & Rice (A tomato & spice braised beef on a bed of herb, citrus accoutrement)

Refund Policy

Refund Policy

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 more than 2 weeks in advance of the first class: Full refund
Cancellations 6 to 14 days in advance of the first class: Class credit
Cancellations 5 days or less: 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 5 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 16 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.