This is the hands-on course you’ve been looking for - limited to eight to twelve people, you actually prepare dishes and learn new skills under the direction of our chefs.

If you’re serious about improving your culinary skills this course is for you!


(Menus are subject to seasonal changes)

9 Weeks - Class meets every Monday from 6:30-9:30pm

Improving Your Fundamental Skills - Learn to create your Mise en Place (the most valuable culinary procedure you’ll ever learn!!). We’ll work on Cutlery Skills including techniques such as dicing, chopping, mincing, julienne, and more as we make Vegetable and Chicken Stock and finish a Chicken Florentine Soup. You’ll also receive important information on maintaining a sanitary food preparation environment in your home and a recommended reading list.

Sauces - Taught by a guest restaurant chef, this class will begin by making Beef Stock and some of the more useful “mother” sauces from which all other classic sauces are derived like Bechamel, Hollandaise and Veloute. Next we’ll make variations of these sauces, as well as, contemporary sauces such as: Different Pesto Sauces; a “light” Beurre Blanc; Quick Roasted Tomato; a couple of fruit salsas and coulis.

Soups - “If you can’t make a great soup, you can’t cook”. Our guest restaurant chef is an expert at making soups and tonight you’ll learn from a “master” to make Broth based soups, Cream Style Soups, Chowders, Bisques, and more.

Cooking Methods - Our guest restaurant chef focuses on several types of cooking methods as we prepare: Sauteed Wild Mushroom Ragout; Beer Braised Brisket; Roasted Carnitas; Pan Seared Sea Bass; Grilled Carne Asada; and more.

Appetizers - Our Catering expert, Debbie McGiffin, show you how to make some of our most popular Party foods as you learn to prepare: Smoked Duck Wontons with Spicy Mango Sauce; Kalamata Olive & Caramelized Onion Crescents using Puff Pastry; Using Egg Roll Wrappers we’ll make Fresh Spring Rolls with several sauces; Using Phyllo Dough we’ll make Chicken & Brie Purses; Three Cheese Foccacia; and more.

Salads and Dressings - Our guest restaurant chef will share his secrets in how to make not only the basic dressings like Wasabi Soy Vinaigrette with Arugula & Spinach Salad, but also Thai Calamari Salad with Cucumber & Herbs, Grapefruit & Orange Segment Salad with Shiso Dressing, and more.

Entrees and Pan Sauces - Our guest restaurant chef will show you how to make great entrees and a fabulous pan sauce in the same pan you cook the entree! Beef Based Sauces - Marsala; Bourguignon; Duxelle; au Poivre; Oriental; Tomato, etc. Poultry Based Sauces - Piccata; Imperial; Supreme; Madeira; Tomato; Beurre Blanc; etc. Shell Fish Based Sauces - Newburg; Creole; Concasse; Imperial; Poulette; etc.

Side Dishes, Veggies and Starch - One of our most popular chefs, Camille Caudle, will teach you to prepare: Savory Sweet Potatoes mashed with Bourbon and Blue Cheese; Stir Fried Eggplant, Green Beans and Peppers with a rich Miso sauce; Julienne Vegetables with a hint of Mint Pesto; whole grains like Quinoa, Millet & Pearl Barley; and more.

Graduation Dinner - Hosted by La Maison Gourmet, you will divide into teams to prepare a Chef’s Tasting Menu designed by our chefs using ingredients selected by us and given to each team right before they prepare the dish. Graduates will receive a beautiful certificate signifying their achievement in becoming a Home Chef.

Each class costs $100.00 or, if you take the entire 9 week series, the cost is $795.00 a savings of $105.00! You may pay $400.00 upon registration with the balance due on the date of Class #4. Preference will be given to those enrolling for the entire series. Missed classes can be made up in the next subsequent course on a space available basis. Dinner is not provided, however you will taste all food prepared in each class.

Click Here to Register for Classes Online!