Featured Story

Roasted Cornish Hen with Herb Jus and English Peas Class#A5569

October 15, 2017

By Chef Patrice

In this class, you’ll learn how to cook a perfectly oven-roasted bird. We can also use the bones to make a flavorful Jus! This class also features a recipe for Swann Choux with Chantilly.

Read More

February 15, 2018

Frittata with Potatoes & Swiss Cheese Class#A13250

December 31, 2017

Broccoli and Cauliflower Soup Extra Virgin Olive Oil Class#A16541

December 15, 2017

Polynesian Pull-Apart Cake with Fresh Pineapple Class#B15792

Chicken Fafa with Spinach, Green Peas & Pilaf Rice Class#A15792

Oven Roasted Summer Vegetables with Fresh Herbs Class#A6433

December 14, 2017

Classic Crêpe Suzette Flambé with Grand Marnier Class#A6189

Beef ans Chorizo Shepherd’s Pie French version Class#B7370

Roast Beef Fresh Tarragon Jus Fried Polenta Class#B6793

December 13, 2017

Chestnut Velouté with Butternut Squash Sesame Twist Class#A5945

Baked Apples in Red Wine with Vanilla Ice Cream Class #B13250