It is the sculpting of food…
…in the most advanced kitchens in the Midwest.
…with some of the best Certified Master Chefs in America.
…from international cuisine, to butchery, to pastry seminars.
With hands-on instruction, you’ll cook with more confidence.
Let us show you the mastery of culinary arts.
Prerequisite for all hands-on cooking classes, CES 2187 Cooking 101:
Skill Development or instructor’s approval. Please prepare a tool kit with the following: a paring, chef and bread knife; peeler; spatula; dough cutter; pastry brush; thermometer; and measuring spoons. Plan to wear a white chef’s jacket, dark pants and comfortable, closed-toe shoes in all hands-on classes.
Prerequisite for all hands-on baking classes, CES 2380 Pastry 101:
Skill Development is strongly recommended before taking these classes. Cooking 101 is not required. Please prepare a tool kit with the following: a rubber spatula; pastry brush; rolling pin; paring knife; vegetable peeler; French knife; melon baller; (2) 16” pastry bags; pastry tubes (Large No. 5 Plain Tube; Large No. 5 Star tube); serrated bread knife; 3” and 10” icing spatula. Plan to wear a white chef’s jacket, dark pants and comfortable, closed-toe shoes in all hands-on classes.