COURSES OFFERED BY THE GOURMANDISE SCHOOL

Let's cook together! You and your young chef (ages 6 - 11) will learn to make pasta from scratch, cut it into all sorts of shapes and sizes, then sit down to a delicious Italian lunch together. 

French Macarons (the French Method) is offered by the gourmandise school. French macarons shells assorted ganache fillings. 

Date Night: Chinese Dumplings is offered by the gourmandise school. Chicken and chive potstickers classic pork shumai veggie stir fry soy vinegar dipping sauce. 

A “Must-Take” class!  Hone your skills in this most important cooking technique class. Knowing how to handle and care for your knives the right way will change how you cook.

You will learn how to make the perfect rolled omelet; the tricks to the fluffy scramble, and how to make shirred, coddled, poached, and fried eggs. If that isn’t enough we teach you how to top it all off with amazingly easy hollandaise sauce!

In this hands-on lecture, demo, and cooking class, you will learn the basics of selecting, storing, and cooking fish successfully. This class includes working with at least 3 different kinds of fish, depending on the season.

Learn how the bean to bar process works (and make a batch of your own chocolate, from cacao beans to bar) and create perfect craft chocolate and candy bars. A complete education in the science and history of chocolate making will be covered, as well as how to create a craft chocolate operation.

We're learning to perfect beautiful French pastries for three hours a week, focusing each class on technique and final presentation. Each student will work independently with the best ingredients this side of the pond, from Organic, grass-fed Straus Family Creamery Butter, freshly milled flours.

Do you dream of owning a bakery or perfecting pastries each day? Join Pastry Chef Clemence Gossett for five days of breaking down baking! You'll whisk, fold, and learn essential techniques used for baking a variety of treats. 

Master the art of a perfectly shaped baguette! We will be working with white and whole wheat doughs as you learn to mix, knead and shape baguettes and other regional French bread like epi and fougasse.