New School of Cooking Pasadena Campus 2018 Q1 Course Catalog by Chris Becker

NEW SCHOOL OF CO OK I N G

2018 WINTER CALENDAR PASADENA CLASSES & SERIES

NEW SCHOOL OF CO OKIN G N E W S 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 COOKI

NEW S C H O O L O FC O O K I N G .CO M | 3 1

PASADENA CAMPUS CLASS SCHEDULE BAKING & PASTRY ARTS - STATE APPROVED DIPLOMA - 6 MONTHS $16,500 - 3x a week Tue Thu Fri starting Mar 6th 9am-3pm (6 hour class)

CULINARY ARTS - STATE APPROVED DIPLOMA - 6 MONTHS $16,500 - 3x a week Tue Thu Fri starting Mar 6th 9am-3pm (6 hour class)

PROCOOKING 20 WEEK SCHOOL SPONSORED CERTIFICATE $2950 - 1x a week Saturdays starting March 24th 9am-1pm

PROBAKING 20 WEEK SCHOOL SPONSORED CERTIFICATE $2950 - 1x a week Wednesdays starting Mar 21st 10am-2pm

BASIC COOKING 4 WEEK PROGRAM $495 - 1x a week - Saturdays starting Feb 3rd 10am-1pm

RECREATIONAL CLASSES

COUPLES CLASSES

3 hour class

Mexican Salsas & Sides - Jan 13th 3pm Winter Pot Pies - Jan 20th 3pm Pasta Workshop - Jan 27th 3pm Baking with Chocolate - Mar 3rd 3pm French Macarons - Mar 10th 3pm Sausage Workshop - Mar 17th 10am

Emilia Romagna - Jan 19th 6pm Havana - Feb 2nd 6pm Valentineâ&#x20AC;&#x2122;s Day - Feb 14th 6pm Thai - Mar 2nd 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. 2

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 3

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

Saturdays starting March 24, 2018 | 9am - 1pm 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. DATE / TIME

Wednesdays starting March 21, 2018 | 10am - 2pm

BASICS / INTRO $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 4

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. 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 February 3, 2018 | 10am - 1pm

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) 5

• Tagliatelle al Ragu Bolognese • Flourless Chocolate Cake DATE / TIME

January 19, 2018 | 6pm - 9pm

FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.

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

February 2, 2018 | 6pm - 9pm 6

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.

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

March 2, 2018 | 6pm - 9pm

FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.

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 8

• Pico de Gallo • Guacamole • Mango Salsa • Jicama Salad with Orange & Chili DATE / TIME

January 13, 2018 | 3pm - 6pm

FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.

WINTER POT PIES $125 Making your own pot pies can be a life-changing experience; they are so much better than store-bought. We’ll teach you how to make your own crust from scratch, and get you started on your pot pie adventures with a few of our favorite fillings. Take home your work and show your family how good a homemade pot pie can taste! MENU

• Wild Mushroom Pot Pies • Chicken Pot Pies DATE / TIME

January 20, 2018 | 3pm - 6pm

FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.

PASTA WORKSHOP $125 Have you ever wondered if what they say is true? Is fresh pasta that much better than dried? Come to our fresh pasta workshop, and find out what all the fuss is about! In this class, we’ll teach you to make your pasta dough by hand, roll it out, and even shape it into your own artisan style ravioli. We’ll gather together at the end of class to taste the dishes and feast on our hard work. MENU

• Chard & Ricotta Ravioli with Fresh Pesto • Carrot Ravioli with Brown Butter Madeira Sauce DATE / TIME

January 27, 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 10

• Chocolate Pot Au Creme with Chocolate Shortbread • Double-Chocolate Cupcakes

DATE / TIME

March 3, 2018 | 3pm - 6pm

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 10, 2018 | 3pm - 6pm

FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will take home a box of their finished cookies.

SAUSAGE WORKSHOP $125 Everyone always says, “you don’t want to see how the sausage gets made.” Well they’re wrong. We know for a fact that you want to learn how the sausage gets made. After multiple requests, our master butcher is finally leading a workshop in sausage-making. Come to this class and learn the difference between boudin-blanc and bratwurst, between blood sausage and hotdogs. You’ll leave with an assortment of links perfect for an easy weeknight dinner or a weekend cookout. MENU

• Mild Italian Sausage • Bratwurst • Cheddar Jalapeno Sausage DATE / TIME

March 17, 2018 | 10am - 1pm

FAQ Everything is provided, including uniforms, recipes, kitchen tools, and ingredients. Students will eat together at the end of class.

SUN

H O L I D AY

MON

TUE

WED

JANUARY 2018 THU

PASTA WORKSHOP 3pm - 6pm

WINTER POT PIES 3pm - 6pm

EMILIA ROMAGNA FOR COUPLES 6pm-9pm

13 KNIFE SKILLS: MEXICAN SALSAS & SIDES 3pm - 6pm

SAT 6

FRI 5

SUN

MON

TUE

VALENTINEâ&#x20AC;&#x2122;S DAY FOR COUPLES 6pm-9pm

WED

FEBRUARY 2018 THU

BASICS: MEAT 10am-1pm

BASICS: SEAFOOD 10am-1pm

10 BASICS: VEGETABLES & GRAINS 10am-1pm

BASICS: KNIFE SKILLS 10am-1pm

HAVANA FOR COUPLES 6pm-9pm

SAT 2

FRI

SUN

MON

CULINARY ARTS 1 9am-3pm PASTRY ARTS 1 9am-3pm

TUE

THU

CLOSED FOR SPRING BREAK

PROBAKING 1 10am-2pm

WED

MARCH 2018

FRENCH MACARONS 3pm - 6pm

PROCOOKING 1 9am-1pm

SAUSAGE WORKSHOP 17 10am-1pm

BAKING WITH CHOCOLATE 3pm - 6pm

THAI FOR COUPLES 6pm-9pm

SAT 2

FRI

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.

PASADENA CAMPUS 525 EAST COLORADO BLVD PASADENA, CA 91101

DIRECTOR OF ADMISSIONS

N EW S CH O O LO FC O O KI N G.CO M

JUSTIN CUEVO JUSTIN@NEWSCHOOLOFCOOKING.COM 844-895-4224 x 201