NEW SCHOOL OF CO OK I N G
2018 WINTER CALENDAR CULVER CITY CLASSES & SERIES
NEW SCHOOL OF COOKIN G N E WS C HOO L OF C O O K I NG .CO M | 3 1 0 - 8 4 2 -9702
20-Week ProCooking and ProBaking Series 4-Week Basic Cooking A Wide Variey of Skills Classes throughout the Year 2 Convenient Locations in Pasadena and Culver City Private Group Classes Corporate Team Building
Affordable Career Training for Chefs, Bakers and Food Artisans Full-Time Diploma Programs in Culinary Arts and Baking and Pastry Arts starting in January in Culver City and Pasadena
NEW SCHO OF COOK I
NE W S C H O O L O FC O O K I N G .CO M | 3 1
CULVER CITY CAMPUS CLASS SCHEDULE BAKING & PASTRY ARTS - STATE APPROVED DIPLOMA - 6 MONTHS $16,500 - 3x a week Tue Thu Fri starting Jan 9th 9am-3pm (6 hour class)
CULINARY ARTS - STATE APPROVED DIPLOMA - 6 MONTHS $16,500 - 3x a week Mon Wed Sat starting Jan 8th 9am-3pm (6 hour class)
CULINARY ARTS EVENING - STATE APPROVED DIPLOMA - 8 MONTHS $16,500 - 3x a week Mon Tue Thu starting Apr 2nd 6:30pm-10:30pm (4 hour class)
PROCOOKING 20 WEEK SCHOOL SPONSORED CERTIFICATE $2950 - 1x a week Sundays starting Jan 7th 10am-2pm Wednesdays starting Feb 21st 6:30pm-10:30pm Mondays starting March 5th 10am-2pm
PROBAKING 20 WEEK SCHOOL SPONSORED CERTIFICATE $2950 - 1x a week Saturdays starting March 10th 9am-1pm
BASIC COOKING 4 WEEK PROGRAM $495 - 1x a week - Saturdays starting Jan 6th 3pm-6pm
BUTCHERY 4 WEEK PROGRAM $900 - 1x a week - Saturdays starting Apr 14th 3pm-6pm
RECREATIONAL CLASSES
COUPLES CLASSES
3 hour class
3 hour class
Artisan Donuts - Feb 3rd 3pm Chicken Fundamentals - Feb 10th 3pm Baking with Chocolate - Feb 17th 10am Pizza Workshop - Feb 24th 10am Cake 101 - Mar 3rd 10am Seafood Workshop - Mar 10th 3pm French Macarons - Mar 17th 3pm Mexican Salsas & Sides - Mar 24th 3pm
French Bistro - Jan 12th 6pm Tuscany - Jan 26th 6pm Emilia Romagna - Feb 9th 6pm Valentine’s Day - Feb 14th 6pm Thai - Feb 23rd 6pm Mexico - Mar 9th 6pm Havana - Mar 23 6pm
PROCOOKING $2950 Whether you’re considering taking the next step toward a culinary career, or you’d just like to amp up your weeknight meals, ProCooking is the course for you. Meeting weekly in four-hour sessions, our chefs will transform you from novice to professional in just twenty weeks. In this series you’ll gain a complete knowledge of kitchen fundamentals. We’ll teach you proper knife skills, the secrets behind beautiful sauces, and how to handle any produce or protein that comes your way. Every class ends with a family-style meal, as students and instructors dine together on the day’s coursework. Revolutionize the way you cook! CLASS 1: KNIFE SKILLS - Quinoa Bowl with Tahini Dressing. CLASS 2: STOCKS & SOUPS - Butternut Squash Soup with Toasted
Pepitas; Root Vegetable Minestrone with Bacon. CLASS 3: SALADS - Nicoise Salad; Waldorf Chicken Salad; Caesar
with Fresh Croutons; Roasted Beet Salad with Goat Cheese. CLASS 4: VEGETABLES - Fresh Corn Polenta with Basil Pesto;
Cauliflower Steaks with Romesco Sauce; Baba Ganoush with Fresh Pita Chips; Roasted Sweet Potato Wedges with Whipped Tahini. CLASS 5: EGGS - Quiche Lorraine and Cheese Souffles. CLASS 6: SAUCES - Salmon with Asparagus and Hollandaise Sauce; Macaroni and Cheese with Mornay Sauce. CLASS 7: GRAINS & PULSES - Kimchi Fried Rice with Black Pepper Tofu; Couscous with Seven Vegetables; Spring Pea or Butternut Squash Risotto. CLASS 8: FRESH PASTA - Fresh pasta dough; Pasta Alfredo; Pasta
all’Amatriciana; Pappardelle with Bolognese. 1
CLASS 9: FIN FISH - Fish fabrication. Fish and Chips with Remoulade Sauce; Indian Spiced Slow Roasted Salmon with Cilantro Mint Chutney & Basmati Rice. CLASS 10: SHELLFISH - Crab Cakes with Dill Creme Fraiche; Thai
Green Curry Mussels with Jasmine Rice; Lobster Rolls with Shaved Fennel Salad; Baja Shrimp Cocktail with Fresh Tortilla Chips. CLASS 11: POULTRY - Whole chicken breakdown. Chicken pot pies. CLASS 12 - PORK - Pork Schnitzel with Mashed Potatoes and Braised Greens; BBQ Ribs with Cabbage Slaw & Tangy Barbecue Sauce. Biscuits. CLASS 13: BEEF & LAMB - Class Steak Frites with Bearnaise Sauce; Slow-Roasted Lamb Shoulder with Harissa, Carrot Salad, and Couscous. CLASS 14: ARTISAN SAUSAGE - Fresh Bratwurst & Fresh Italian
Sausages. DIY mustard, ketchup, and relish. CLASS 15: MILK CRAFT - Fresh Mozzarella & Ricotta Cheeses
Ricotta & Tomato Salad Toasts; Tomato, Pickled Melon, and Fresh Mozzarella Salad with Crostini; Beet & Ricotta Hummus with Fresh Pita Crisps. CLASS 16: ARTISAN PIZZA - Fresh pizza dough; Pizza Margherita;
Sausage Pizza; Heirloom Potato, Bacon, and Egg Pizza; Pear, Blue Cheese, and Red Onion Pizza. CLASS 17: FOOD PRESERVATION - Salsa Verde with New Mexico
Green Chilies; Apple Butter; Preserved Lemons. CLASS 18: CUISINE OF LOS ANGELES - Fresh Tortillas; Pork
Tamales; Korean Tacos; Guacamole. CLASS 19: WINE & PLATING - Salt-Crusted Branzino with Lemon
Oregano Jam & Oven Roasted Tomatoes; Pineapple Upside Down 2
Cake with Pineapple Rum Sauce and Whipped Creme Fraiche; Wild Mushroom Ragout with Parsley Salsa Verde and Polenta; Grilled Hanger Steak with Bordelaise Sauce and Celery Root Puree. CLASS 20: CANAPES & COMMENCEMENT - Crab Puffs; Shrimp &
Pineapple Skewers; Brie & Fig Jam Vol au Vent; Cheese Gougeres; Devils on Horseback; and Salmon Roulade.
DATES / TIMES
Sundays starting January 7, 2018 | 10am - 2pm Wednesdays starting February 21, 2018 | 6:30pm - 10:30pm Mondays starting March 5, 2018 | 10am - 2pm
PROBAKING : 20 WEEK SERIES $2950 Have you always had a sweet tooth? Are you bored with boxed mixes and tired of tinkering without any guidance? In our ProBaking 20-week series you’ll learn how to master every kind of confection, from cookies and cakes, to croissants and candies. Let us help you master the nuanced chemistry that makes baking such an elusive art. After completing this course you’ll be ready for professional work in the food industry, whether you want to sell your treats at the local farmers market or you’ve always dreamed of working in a bakery. CLASS 1: INTRO TO BAKING AND QUICK BREADS. FUNDAMENTALS OF MEASURING - Chocolate Pumpkin Swirl
Muffin and Banana Pecan Bread CLASS 2: COOKIES - Dropped Molasses Chews and Cut Lavender
Shortbread Cookies CLASS 3: PIES - Double Crust Apple Pie and Coconut Cream with
Graham Cracker Crust
3
CLASS 4: TARTS - Myer Lemon Tart with a Pate Sucre Crust and a
Fresh Fruit Tart CLASS 5: CUSTARDS - Grand Marnier Crème Brûlée, Maple Pecan
Bread Pudding and Fruit Cheesecake CLASS 6: PRESERVES - Red Pepper Jelly, Berry or Stone Fruit Jam and Candied Ginger Scones
Class 7: Pate a Choux - Praline Eclairs with Chocolate Glaze and Savory Swiss & Cayenne Gougers CLASS 8: CAKE - 4 Layer Yellow Cake with Sea Salt Caramel
Buttercream CLASS 9: RETRO DESSERTS - Pop Tarts and Chocolate Oreos with
Vanilla Frosting CLASS 10: STRAIGHT YEAST BREADS - Pesto Mozzarella Pizza
and Rustic Country Loaf CLASS 11: ENRICHED BREADS - Braided Poppy and Sesame Challah
and Cinnamon Rolls with Cream Cheese Glaze CLASS 12: POACHED BREADS - Cheddar Jalapeños Bagels and
Pretzels CLASS 13: LAMINATED DOUGHS PART 1 - Croissant Dough and
Spicy Herb Crackers CLASS 14: LAMINATED DOUGHS PART 2 - Classic Croissants, Ham and Gruyere Croissants and Chocolate Croissants CLASS 15: FRIED DOUGHS - Glazed Yeasted Doughnuts and Old
Fashioned Cake Donuts CLASS 16: GLUTEN FREE BAKING - Fruit Buckle Cake and Herd
Focaccia Bread 4
CLASS 17: FRENCH MACARONS - Almond Macarons CLASS 18: CHOCOLATE - Chocolate Tasting/Tempering Chocolate
Soufflés and Assorted Truffles CLASS 19: CANDIES AND CONFECTIONS - Spicy Peanut Brittle,
Hard Candies and Vanilla Bean Marshmallows CLASS 20: PETIT FOURS AND COMMENCEMENT TOAST
DATE / TIME
Saturdays starting March 10, 2018 | 9am - 1pm
BASICS / INTRO : 4 WEEK SERIES $495 This four-part series is perfectly suited to the beginner cook looking to learn fundamental skills in the kitchen. Students will learn basic skills that will give them greater confidence in the kitchen. This series covers basic knife skills and introductory cooking methods for grains, legumes, fish, and meat. Each class ends with a feast as the students eat the coursework! CLASS 1: KNIFE SKILLS - Students make a Root Vegetable
Minestrone with Bacon and learn basic knife skills along with the fundamentals of making stock. CLASS 2: VEGETABLES & GRAINS - Students work in pairs to make
either Couscous with Seven Vegetables & Harissa or Polenta with Mushrooms, Taleggio, and Basil Pesto.
5
CLASS 3: SEAFOOD - Students work in pairs to make Garlic & White Wine Mussels with Grilled Bread and Pan Seared Salmon with Puy Lentils & Beurre Blanc. Students learn the basics of buying and preparing mussels and clams, along with the major types of fin fish and best methods to prepare them. CLASS 4: MEAT - Students learn to make the perfect Pan-Seared
Steak, a basic Balsamic Pan Sauce, and a compound butter. Students work in pairs to prepare a potato side dish- Crispy Potato Cakes, French Fries, & Whipped Yukon Gold Potatoes. DATE / TIME
Saturdays starting January 6, 2018 | 3pm - 6pm
BUTCHERY : 4 WEEK SERIES $900 In our new 4 Week Butchery Series, students will learn the complexities of working with chicken, beef, lamb and pork. Students will learn how to fabricate various meat cuts, as well as many different cooking methods. Techniques such as, truss, tie, trim, bone, carve, skin/cross hatch, french, butterfly/roll, seam, and more will be covered. CLASS CLASS CLASS CLASS
1: POULTRY 2: LAMB 3: PORK 4: BEEF
DATE / TIME
Saturdays starting April 14, 2018 | 3pm - 6pm
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FRENCH BISTRO FOR COUPLES $225 PER COUPLE Travel to a French Bistro without ever leaving the house! In this class for couples, students will pair up with another couple to prepare a full menu of French bistro classics. MENU
• Cheese Soufflés • Pan-Seared Salmon with Bercy Butter & Lentil Salad • Chocolate Decadence Cake DATE / TIME
January 12, 2018 | 6pm - 9pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.
TUSCANY FOR COUPLES $225 PER COUPLE Tuscany is practically a nation within a nation. The cooking of Tuscany is simple, but powerful; in Tuscany, only a few ingredients are necessary to make a feast. In this class, couples will pair up to cook through the entire menu together. Get ready for a hearty steak, elegant pasta, luscious beans, and a golden olive oil cake baked just for you. MENU
• Fresh Pasta Cacio e Pepe • Bistecca Fiorentina • Fiery Greens • White Beans with Sage • Torta all’Olio di Oliva
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DATE / TIME
January 26, 2018 | 6pm - 9pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.
VALENTINE’S DAY FOR COUPLES $225 PER COUPLE We all know that going out to dinner on Valentine’s Day can be a little... dicey. All the good places are booked, tasting menus are expensive, and it’s a lot of pressure for one night! Join us for Valentine’s Day dinner, and we’ll make sure that you and your date will always have something to talk about and something to do as you prepare a luxurious meal to enjoy at the end of class. MENU
• Oysters with Mignonette • Warm Lobster Salad with Citrus, Heirloom Potatoes, & Pernod • Filet Mignon with Pommes Anna • Chocolate Covered Strawberries • Prosecco DATE / TIME
February 14, 2018 | 6pm - 9pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.
8
EMILIA ROMAGNA FOR COUPLES $225 PER COUPLE Emilia Romagna is a Northeastern region of Italy that is famous for some of our most beloved Italian ingredients: Parmesan cheese, balsamic vinegar, prosciutto, mortadella, and tortellini. Emilia’s capitol city, Bologna, has such a long history of food that the locals refer to it as la grassa- the fat one. In this course, we’ll teach you how to make a stunning antipasto platter, a pot of proper bolognese AND your own fresh pasta, and a deep, dark chocolate cake. Join us for a feast from our favorite part of Italy - La Grassa! MENU
• Antipasto of Mortadella, Prosciutto, and Parmigiano Reggiano • Fresh bread with Cunza (a whipped lard spread) • Tagliatelle al Ragu Bolognese • Flourless Chocolate Cake DATE / TIME
February 9, 2018 | 6pm - 9pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.
9
THAI FOR COUPLES $225 PER COUPLE We all love to go out for Thai, but who ever tries to make it at home? Though it seems daunting, Thai food is surprisingly accessible for home cooks, and impressive for dinner parties. In this class, we’ll show you how to make some of our Thai restaurant favorites. You’ll work with another couple to prepare the whole feast, and we’ll sit down together at the end of class to celebrate our new skills. MENU
• Tom Ka Pok • Pad Thai Noodles • Green Papaya Salad • Mango Sticky Rice DATE / TIME
February 23, 2018 | 6pm - 9pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.
10
MEXICO FOR COUPLES $225 PER COUPLE For most Angelenos, Mexican food is as precious to us as our traditional Thanksgiving turkey. In this class, we’ll pass on the ubiquitous tacos we all love to eat in favor of some more traditional dishes. We’ll start by making our own tortillas and a Baja-style shrimp cocktail, and end with a traditional jiggly flan and Mexicanstyle coffee. Couples will pair up with another couple to make the full feast from start to finish! MENU
• Fresh Corn & Flour Tortillas • Baja-Style Shrimp Cocktail • Pork Tinga • Black Beans with Epazote & Garlice • Traditional Flan & Cinnamon Spiked Coffee DATE / TIME
March 9, 2018 | 6pm - 9pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.
11
HAVANA FOR COUPLES $225 PER COUPLE Although we’re finally allowed to visit Cuba, many of us can’t take the time to travel. Let us take you to Havana without ever leaving the house! Cuban cuisine is soul food lightened by an island breeze; a mixture of Spanish and African influences set on a table of Caribbean ingredients. Cuban cooks draw on the bright tastes of the ocean and the earthy products of the farm, infused with the sweetness of the tropical sun and their ubiquitous cane sugar. In this class for couples, students will pair up with another couple to prepare a full menu of Cuban classics. Students can even take their Pastelitas home with them, in case there’s no room for dessert! MENU
• Tostones (Twice Fried Plantains) • Black Beans • Yucca with Garlic • Pork Shoulder with Mojo Sauce • White Rice • Pastelitas de Guayaba (Guava Pastries) DATE / TIME
March 23, 2018 | 6pm - 9pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.
12
ARTISAN DONUTS $125 Calling all doughnut lovers! Join us as we heat up our fryers to create a wide a variety of decadent glazed and sugar doughnuts. Each student will leave with box of assorted flavors. MENU
• Glazed Blueberry • Mayan Chocolate with Cocoa Nibs • Cinnamon Sugar • Toasted Coconut DATE / TIME
February 3, 2018 | 3pm - 6pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Each student will leave with a box of assorted flavors.
CHICKEN FUNDAMENTALS: WINTER EDITION $125 There’s no time like the present to brush up on your chicken-cooking skills. Get intimate with America’s favorite bird and go home with skills that will change the way you cook in the coming year. Our chef will begin the class with a brief anatomy lesson before teaching the class how to elegantly carve a raw chicken. Students will then split into pairs to cook one of the recipes below, using the chickens just cut up in class. At the end of class, everyone will join together for a celebratory meal.
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MENU
• Porcini Braised Chicken Thighs with Mashed Potatoes & Chicken Skin Jus • Chicken & Biscuits • Moroccan Braised Chicken with Preserved Lemon & Olives, Couscous • Korean Chicken Wings with White Rice, Roasted Scallions, & Quick Kimchi DATE / TIME
February 10, 2018 | 3pm - 6pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.
BAKING WITH CHOCOLATE $125 This is a class on baking with chocolate that will introduce you to a variety of sophisticated desserts. These recipes are sure to become some of your new favorites. The instructor will also guide the students through a chocolate tasting covering a range of chocolate products. MENU
• Chocolate Truffle Tart • White Chocolate Cake with Chocolate Buttercream • Chocolate Bread Pudding • Chocolate Pie • Chocolate Pot Au Creme with Chocolate Shortbread • Double-Chocolate Cupcakes 14
DATE / TIME
February 17, 2018 | 3pm - 6pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.
PIZZA WORKSHOP $125 Pizza culture in America would have you believe that there are only two options when it comes to pizza: delivery or frozen. But you know better than that! Let us show you the finer points of pizza-making, from a quick dough you can make in a few minutes, to stretching your dough and launching it into the oven with a pizza peel. Pizza parties are in your future. MENU
• Pizza Margherita • Pizza Bianco with Ricotta & Greens • Pizza with Pear & Gorgonzola • Pizza with Fingerling Potatoes & Farm Egg DATE / TIME
February 24, 2018 | 10am - 1pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class. 15
CAKE 101 $125 Students will first learn the basic skills required to bake, cut, neatly fill, and frost a cake. We will then focus on decorative techniques that yield a clean and modern design. Each student will prepare and go home with a Classic White Almond Cake with Swiss Buttercream. DATE / TIME
March 3, 2018 | 10am - 1pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Each student will leave with a cake.
SEAFOOD WORKSHOP: WINTER $125 In this class, students will learn how to properly purchase, store and cook fresh, seasonal and sustainable fish. Your chef will demonstrate and explain the various cooking techniques needed to complete the recipes successfully. MENU
• Grilled Tuna with Burnt Citrus Vinaigrette & Avocado Salad • Thai Green Curry Mussels with Jasmine Rice • Slow Roasted Salmon with Indian Spices, Cilantro Mint • Chutney, and Basmati Rice • Sicilian Style Grilled Swordfish with Herbed Orzo DATE / TIME
March 10, 2018 | 3pm - 6pm
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FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.
FRENCH MACARONS $125 An addiction to French macarons can quickly become expensive. But if you know a few tricks, perfecting them at home is completely within reach. Once you’ve mastered the basic batter, these cookies can be flavored (and colored) as many ways as you can imagine. Take this course and make your friends jealous. Soon enough you’ll have a line waiting outside your front door for boxes of gem-toned cookies. In this class we’ll help you tackle the classic almond batter, and then move on to glorious world of chocolate ganache. It’s a sweet-tooth’s dream come true. MENU
• Almond Macaron • Valrhona Chocolate Ganache DATE / TIME
March 17, 2018 | 3pm - 6pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will take home a box of their finished cookies.
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KNIFE SKILLS: MEXICAN SALSAS & SIDES $125 Are you sick of watching in awe as chefs on TV blaze through a pile of produce in no time? Then it’s time to tune-up your knife skills! This course will make you a better cook in a matter of hours. In this course, you’ll learn how to dice, chop, julienne, and chiffonade, all while assembling a buffet of delicious Mexican salsas and sides. MENU
• Grilled Skirt Steak • Tortilla Chips • Pico de Gallo • Guacamole • Mango Salsa • Jicama Salad with Orange & Chili DATE / TIME
March 24, 2018 | 3pm - 6pm
FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.
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PROCOOKING 17 6:30pm-10:30pm
PROCOOKING 18 6:30pm-10:30pm
21
28
PROCOOKING 3 10am-2pm
PROCOOKING 4 10am-2pm
H O L I D AY
14
PROCOOKING 2 10am-2pm
CULINARY ARTS 1 9am-3pm PROCOOKING 16 6:30pm-10:30pm
7
MON
PROCOOKING 1 10am-2pm
SUN
CULVER CITY
29
22
15
8
1
CULINARY ARTS 1 9am-3pm PASTRY ARTS 1 9am-3pm
TUE
30
23
16
9
2
PROCOOKING 18 6:30pm-10:30pm
PROCOOKING 17 6:30pm-10:30pm
PROCOOKING 16 6:30pm-10:30pm
PROCOOKING 15 6:30pm-10:30pm
WED
31
24
17
10
3
THU
25
18
11
4
TUSCANY FOR COUPLES 6pm-9pm
FRENCH BISTRO FOR COUPLES 6pm-9pm
FRI
26
19
12
5
PROBAKING 18 9am-1pm BASICS: MEAT 3pm-6pm
PROBAKING 17 9am-1pm BASICS: SEAFOOD 3pm-6pm
27
20
13 PROBAKING 16 9am-1pm BASICS: VEGETABLES & GRAINS 3pm-6pm
PROBAKING 15 6 9am-1pm BASICS: KNIFE SKILLS 3pm-6pm
SAT
JANUARY 2018
19
26
18
25
PROCOOKING 7 10am-2pm
PROBAKING 8 10am-2pm
12
PROCOOKING 20 6:30pm-10:30pm
11
PROCOOKING 6 10am-2pm
5
PROCOOKING 19 6:30pm-10:30pm
4
MON
PROCOOKING 5 10am-2pm
SUN
CULVER CITY TUE
27
20
13
6
PROCOOKING 2 6:30pm-10:30pm
PROCOOKING 1 6:30pm-10:30pm
PROCOOKING 20 6:30pm-10:30pm VALENTINE’S DAY FOR COUPLES 6pm-9pm
PROCOOKING 19 6:30pm-10:30pm
WED
28
21
14
7
THU
22
15
8
1
THAI FOR COUPLES 6pm-9pm
EMILIA ROMAGNA FOR COUPLES 6pm-9pm
FRI
23
16
PIZZA WORKSHOP 10am-1pm
BAKING WITH CHOCOLATE 10am-1pm
24
17
10 PROBAKING 20 9am-1pm CHICKEN FUNDAMENTALS: WINTER EDITION 3pm-6pm
9
3
PROBAKING 19 9am-1pm ARTISAN DONUTS 3pm-6pm
2
SAT
FEBRUARY 2018
PROCOOKING 1 10am-2pm
PROCOOKING 2 10am-2pm
PROCOOKING 3 10am-2pm
4
11
18
25
PROCOOKING 10 10am-2pm
PROCOOKING 11 10am-2pm
PROCOOKING 12 10am-2pm
MON
PROCOOKING 9 10am-2pm
SUN
CULVER CITY
26
19
12
5
TUE
27
20
13
6
28
21
14
7
THU
CLOSED FOR SPRING BREAK
PROCOOKING 5 6:30pm-10:30pm
PROCOOKING 4 6:30pm-10:30pm
PROCOOKING 3 6:30pm-10:30pm
WED
29
22
HAVANA FOR COUPLES 6pm-9pm
30
23
16
15
2
MEXICO FOR COUPLES 9 6pm-9pm
FRI
8
1
3
17
31
24 PROBAKING 19 9am-1pm KNIFE SKILLS: MEXICAN SALSAS & SIDES 3pm-6pm
PROBAKING 2 9am-1pm FRENCH MACARONS 3pm-6pm
10 PROBAKING 1 9am-1pm SEAFOOD WORKSHOP 3pm-6pm
CAKE 101 10am-1pm
SAT
MARCH 2018
8686 WASHINGTON BLVD, CULVER CITY, CA 90232
Open Monday through Friday from 7am to 5pm, our café serves Stumptown Coffee, house-made pastries, and fresh breakfast and lunch. Stop by when you’re in the neighborhood!
525 EAST COLORADO BLVD, PASADENA, CA 91101
The newest addition to our school is open for business Monday through Friday from 7am to 5pm. We’re brewing Stumptown Coffee, baking fresh pastries, and serving breakfast and lunch. It’s the perfect place for meeting friends, or hunkering down with your laptop to finish some work. Come visit us!
EXECUTIVE CHEF BRIANA BIELUCKE, AS Chef Briana is the Dean of Baking and Pastry Arts and Vice President of Operations at New School of Cooking. She developed the professional baking and pastry programs, the recreational course offerings and oversees the New School of Cooking Cafe baking production. She attended Western Culinary Institute, Le Cordon Bleu, Portland, OR.
C H E F I N S T R U C TO R M E L I S S A CO R T I N A Chef Melissa is the Dean of Culinary Arts and teaches in both the professional and recreational departments of the school. She is a Master Butcher and is the school’s resident butchery expert. She holds a Bachelor of Arts in English Literature from University of California, Santa Barbara, an M.A. in English from Boston University and under a Scholarship from The Culinary Trust of America, received certification at Le Cordon Bleu, Paris.
C H E F I N S T R U C TO R I DA M A N N E R TO R P , B A Chef Ida is the lead instructor for the Pro Cooking Program and teaches several courses in the Professional Culinary Arts Diploma Program. She holds two Bachelor of Arts degrees in Communications and International Studies from Loyola University, Chicago and is a Le Cordon Bleu College of Culinary Arts, Pasadena graduate. She is the school’s resident wine expert.
C H E F I N S T R U C TO R K A R L A L O M E L I , B A , M . A . E D. Chef Karla teaches in both the professional and recreational departments at the school. She holds a Bachelor of Arts, Arts and Letters from California State University, Los Angeles, CA, a Masters of Education, Adult Education and Training from the American Intercontinental University and is a graduate of Le Cordon Bleu College of Culinary Arts, Los Angeles, CA. She is certified with The American Culinary Federation.
C H E F I N S T R U C TO R A DA M CO L E Chef Adam Cole has has worked in the kitchens of chefs like Michael Voltaggio and José André. As executive chef and pitmaster of Maple Block Meat Co. in Culver City, California, Cole developed a fine-dining approach to barbecue that earned Maple Block’s brisket the designation of the best in California from Texas Monthly barbecue editor Daniel Vaughn. Adam was born in Austin, Texas and grew up in North Carolina, then moved to a little town in North Carolina called Boon up in the Appalachian Mountains.
C H E F I N S T R U C TO R L E S L I E R I L E Y Chef Leslie Riley was born into a family that migrated from Northern Italy through Austria and Yugoslavia to France before finally settling in Southern California. With them, they brought the culinary traditions of each country and culture. Leslie started her cooking at a young age, learning from her mother and grandmother. Chef Riley is a graduate of the original California School of Culinary Arts and has since enjoyed a very successful career as a teacher and pastry chef. Following her passion for creating, Leslie studied fine arts and design. She later developed an interest in artisanal baking and food science, enrolling in and graduating from the California School of Culinary Arts. Leslie has held pastry chef positions with both the Park Hyatt and Smash Box Studios, and has worked with many of the most notable catering companies in Los Angeles including Patina and Wolfgang Puck’s. She has worked both front and back of the house at such major events as the Academy Awards and the Tournament of Roses . She is committed to using local, organic, seasonal produce, believing these to be the most economical, healthful, flavorful and ecologically responsible choices for our diets. Inspired by her family’s varied culinary traditions, she creates meals that are elegant, yet approachable.
CULVER CITY CAMPUS 8690 WASHINGTON BLVD CULVER CITY, CA 90232
DIRECTOR OF ADMISSIONS
N EWS C HO O LO F CO O K IN G .CO M
JUSTIN CUEVO JUSTIN@NEWSCHOOLOFCOOKING.COM 844-895-4224 x 201