Browse our class offerings on this page. If a class lacks an available on date, it's not scheduled yet - click Read More to sign up for notification when it becomes available. To enroll, follow the Read More link or check our Calendar page for all scheduled classes.
Can't find a class? Email us at cafe@cookstreet.com to suggest new classes based on demand.
Available on August 12th
Join us for Stuffed Pasta, a workshop style class where our chefs will lead you through several more advanced pasta doughs and the creation of some unique shapes. We will focus on colored and laminated herb doughs, to be paired with a ricotta filling and classic pesto. We will also work on two shapes, mainly, caramelle and dopio ravioli. Dopio, or double ravioli has two distinct separate fillings per individual ravioli. Read More
Available on August 13th
Learn to slice n’ dice in this hands-on class guaranteed to sharpen your culinary skills. This is the perfect class for beginners and seasoned home cooks alike – there’s something new for everybody to learn! The experienced Chefs of Cook Street will discuss with you everything from knife selection to caring for your knives and how important it is to have a quality piece of steel. Learn how to fabricate a whole chicken and the primary vegetable cuts. Enjoy the fruits of your labor with wines to pair!
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Available on August 13th
Fresh, homemade cheese is easier than you think! Let Cook Street guide you through the process of making mozzarella and ricotta that you can implement in many diverse menus in the comfort of your own kitchen. You'll also learn how to make burrata and apply these delicious cheese in a three-course meal. Read More
Available on August 16th
In our Essentials I class you cover the basic foundations of cooking and cuisine in learning techniques that apply across the board. With principles borrowed from our professional culinary program we’ve assembled a course taught by our chefs that is geared toward the home cook. Taught from a classic French and Italian perspectives on food and cooking you’ll gain the essentials skills needed to help you move beyond cooking from recipes and learn how to be a more intuitive cook. This class is a prerequisite for Classic Techniques: Essentials II.
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Available on August 27th
Dive headfirst into the class that covers everything under the sea! You’ll learn various methods of working with seafood and emerge with the ability to confidently tackle any fish. Discover the best methods for steaming mussels or clams, how to break down a whole fish and how to get the perfect sear on a scallop. Then you’ll discuss how to bring it all together in various forms.
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Available on August 29th
You’re invited to get saucy with the Chefs at Cook Street! This two-class course will cover all of the techniques behind the Mother Sauces and their derivatives, and the various applications of the sauces. You’ll also learn a variety of modern and dessert sauces and how to use them to complement a dish. Learn to build an entire dish around a base sauce as well as use sauces as accoutrements to a meal. Enjoy several dishes utilizing your new-found talents, with wines to pair! Each day you will study a variety of cooking methods and use them to create a menu. Wines will be chosen to pair with your meal!
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Create some of the showstoppers, technical pastries and signature bakes from your favorite baking competition shows. This class is not for the beginner baker. Read More
Cake Decorating 101 and 201 are the perfect classes for the budding cake decorator in your kitchen. Whether a lifelong hobby or newly inspired, our Pastry Chef Instructors will teach you the classic fundamentals as well as fun, trending techniques. Cake Decorating 101 is a precursor to Cake Decorating 201. Read More
Cake Decorating 101 and 201 are the perfect classes for the budding cake decorator in your kitchen. Whether a lifelong hobby or newly inspired, our Pastry Chef Instructors will teach you the classic fundamentals as well as fun, trending techniques. Cake Decorating 101 is a precursor to Cake Decorating 201. Read More
Cook Streets ChefsClass courses are built specifically for industry professionals seeking to refine skills, expand technique, or gain deeper technical understanding. Whether you’re in pastry, R&D, restaurant production, or specialty dessert creation, this course will challenge and elevate your practice.
Course objectives: by the end of this course you will understand the science and formation behind ice cream, sorbet & vegan bases. Learn how to calculate and balance recipes using P.A.C. (Potere Anti Congelante), P.O.C. (Potere Ossidante/Overrun Control), solids and stabilizer ratios. Explore flavor theory, textural contrast and ingredient pairing for signature products. Develop one signature ice cream flavor with a complementary ripple or inclusion. And leave with a portfolio of tested base recipes and a scalable formulation worksheet for business use. Read More
You can make your kitchen the bakery next door and never purchase store bread again! During this 2 day series, our Pastry Chefs will offer you the foundations you “knead” to know how to transform lean, sourdough and enriched dough into delicious loaves! You will also learn specialty techniques such as shaping, six braided challah, and how to use preferments and different flours. Plenty of hands-on as participants work, each making full-size loaves of bread to take home. A chef-prepared lunch with a glass of wine or beer will be served.
*This is a two-day class. Booking Day 1 of this class automatically enrolls you for both classes* Read More
Transform your kitchen into a quaint Boulangerie with the guidance of our Pastry Chefs at Cook Street. This 5-day series offers a technical approach to the fundamentals of bread baking; the roles of hydration, dough temperature, native and commercial yeast, kneading and folding, shaping and slashing. You will learn how to create and maintain your own sourdough starter which you will take home. You will also learn a variety of flavor-enhancing techniques such as the use of pre-ferments and enriched doughs. Each day you will create beautiful loaves to take home from classic French baguettes to Tangzhong as well as braided challah, seeded whole wheat, sourdoughs and many more! A chef-prepared lunch with a glass of wine or beer will be served.
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From basic to advanced techniques this class will have you making delicious breads at home! Techniques covered will include; dough temperature, hydration, preferments, tangzhong, sourdoughs, folding, kneading, shaping, ritarding, scoring and steaming. We will also use a variety of flours and you will go home with your personal loaves of delicious breads everyday. You will also have the option of taking home a sourdough starter! Whether you are a beginner or experienced bread maker, you do not want to miss this comprehensive 3 day class! Read More
Continue your culinary journey as you add cooking techniques to your repertoire and go more in-depth on techniques you've already experienced. We'll pick up new baking and pastry elements, use high quality ingredients and practice upleveled plating ideas. All served with a side of food science and a soupcon of culinary history! Classic Techniques I and II are prerequisites for this higher-level course. This is a four-class series.
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France brings us rich traditions in food and wine that we incorporate into all of our courses – this time we’re focusing on some of our most beloved regions. Spend two evenings learning about ingredients, culture, and wine unique to two of the most important culinary centers of France. This course is beginner-friendly but also perfect for our more established students looking to further their skills in French cuisine. Enjoy the meals you help to prepare along with classic wine pairings.
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This summer, we’re offering our five-part Art of Baking & Pastry series for kids ages 10-12! These fun and approachable classes explore the fundamentals of baking and pastry and is taught by our Executive Pastry Chef. This course is great for beginners as well as the experienced home baker. You’ll learn core techniques and guidelines that will make you a more accomplished and confident baker. Each day will include the preparation of multiple items, including lunch at the end of the day.
Teens ages 10-12 are welcome to sign up for this course. Please note that a parent or guardian MUST come in on the first morning to sign the release form. After that the parent or guardian is free to leave or can stay for the first part of the morning if the child prefers.
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This summer, we’re offering our five-part Kids series for children ages 10-12! These fun and approachable classes explore the fundamentals of cooking. This course is great for beginners as well as the experienced home cooks. You’ll learn core techniques and guidelines that will make you a more accomplished and confident cook. Each day will include the preparation of multiple items, including lunch at the end of the day.
Kids ages 10-12 are welcome to sign up for this course. Please note that a parent or guardian MUST come in on the first morning to sign the release form. After that the parent or guardian is free to leave or can stay for the first part of the morning if the child prefers.
All of our Classic Techniques classes can be applied directly towards the cost of tuition for our Professional Culinary Program- learn more here! Read More
From the fundamentals to the fun-filled, you will learn a wide variety of pasta doughs, shapes, techniques and the best ways to cook and enjoy each one. This 4-day series starts you off with the classic fresh pastas and builds each day so that, by the end, you will never looked at pre-packaged pasta the same! Read More
Classic: Techniques: Seasonal is a hands-on cooking class that celebrates the essence of each season by focusing on a single, standout ingredient. Through expert guidance, you'll learn classic cooking techniques to highlight the ingredient’s unique flavors and versatility. Each session culminates in the creation of a thoughtfully crafted two-course meal, allowing you to deepen your culinary skills while appreciating the art of seasonal cooking.
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Classic: Techniques: Seasonal is a hands-on cooking class that celebrates the essence of each season by focusing on a single, standout ingredient. Through expert guidance, you'll learn classic cooking techniques to highlight the ingredient’s unique flavors and versatility. Each session culminates in the creation of a thoughtfully crafted two-course meal, allowing you to deepen your culinary skills while appreciating the art of seasonal cooking. Welcome to July! Read More
This Summer, we’re offering our Classic Techniques: Essentials I series for teens ages 13-17! These fun and approachable classes are taught by our staff of professional Chef Instructors, covering a wide range of skills in classic French and Italian cuisine: from knife skills to sauce making to pan searing and roasting, there’s no better introduction to your teen’s culinary dreams!
Teens ages 13-17 are welcome to sign up for this course. Please note that a parent or guardian MUST attend with them on the first day of class in order to sign a release form.
All of our Classic Techniques classes can be applied directly towards the cost of tuition for our Professional Culinary Program- learn more here!
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This summer, we’re offering our five-part Art of Baking & Pastry series for teens ages 13-17! These fun and approachable classes explore the fundamentals of baking and pastry and is taught by our Executive Pastry Chef. This course is great for beginners as well as the experienced home baker. You’ll learn core techniques and guidelines that will make you a more accomplished and confident baker.
Teens ages 13-17 are welcome to sign up for this course. Please note that a parent or guardian MUST attend with them on the first day of class in order to sign a release form.
All of our Classic Techniques classes can be applied directly towards the cost of tuition for our Professional Culinary Program- learn more here! Read More
Join us for Pasta 102: Hand Formed, a workshop style class where our chefs will lead you through three iconic Southern Italian pasta shapes. We will explore Cavatelli, Orecchiette, and Cappellacci Dei Briganti, and along with it, prepare two pasta dishes that are complementary to the shapes. Read More
The Chefs at Cook Street are here to help you level up in seafood! You’ve mastered the art of the basics in our Seafood 101 class and now it’s time to increase your skill set. We’ll discuss oysters including selection and purchasing, shucking and the accouterments. Things get interesting when we poach octopus and show you how to sear it off and finish a beautiful dish. And you thought you had fish fillets figured out? Now’s your chance to really up your game with the infamous Monkfish! You’ll learn to grill this hearty fish and understand the basics behind all seafood on the grill. We’ll serve the meal you help prepare along with dessert.
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In this exciting, hands-on course, you'll learn the true meaning of "nose-to-tail" butchery as you'll work in groups to fabricate a whole pig! Our Chef Instructors will guide you every step of the way, discussing everything from safety and equipment to processing and cooking. Take your knowledge to the next level in understanding the cuts you produce and how different cooking methods affect different parts of the pig. You'll leave the class with a greater understanding of how to source your meat, fabricate it, properly store it, and ultimately how to best utilize the cuts you've made.
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