Tired of fish sticks and expensive frozen fish dinners? Want to make those fancy fish dishes you get in the restaurants? It's simple and can be cheaper than you think. The class will be both demonstration and hands-on, highlighting various types of fish from salt & fresh water and preparing them in a simple way using different techniques and sauces to maximize their taste and ease of time.

The class will be both demonstration and hands-on and start from the spice room studio, covering recipes from Morocco and Tunisia. Students will learn how to make Tagine (slow cooked meat dish with dried fruits) using various ground spices, learn to make sausages from Tunisia, various vegetarian side dishes, salads and simple desserts from both countries.

Take a trip to Southern India as your class will start in the spice room studio. Students will get a overall understanding of South Indian cooking covering theories and information about various spices used in Indian cooking using the traditional grinding stone and spice grinder (as cooking style varies from state to state). Popular South Indian recipes will be covered in the class like: Pongal, Upuma, curries made from pulses, various chutneys and appetizers from the south.

Shake the winter pounds off and it's time for healthy, light and delicious soups. The class will be both demonstration and hands-on. During the class students will get a chance to make 3 kinds of stocks (vegetarian, chicken/beef, fish) and make 3 different healthy soups using the stocks made in the class. Come and check out soup ideas for the Spring and Summer.

Thinking stereotypical tofu and beans, think again! Vegetarian cuisine has evolved into a gastronomic sensation at L'Arpege - a 3 Michelin star restaurant by Chef Alain Passard, my mentor. How? Come and discover so many delicious options to everyday meal planning to fancy dinner party ideas. The class will focus on popular techniques and dishes from all over the world.

Highlighting Northern Italian cuisine – focusing on regions from Piemonte, Tuscany and Venice, the class will be both demonstration and hands-on. Students will make dishes from L'Antipasto (small appetizer), IL Primo (First Course), IL Secondo (Second Course) and IL Contorno (Vegetable). Discussion of wines from these regions will also be covered.

What you eat has a huge impact on your blood glucose as there is a huge connection between food and diabetes. The class will be both demonstration and hands-on as the class will focus on healthy cooking techniques that are suited for a optimal diabetic diet. The class will explore cooking with complex carbohydrates (Low GI) diet that will help maintain healthy blood glucose.

Take a trip to Northern India as your class will start in the spice room studio. Students will get a overall understanding of Northern Indian cooking covering theories and information about various spices used in Indian cooking using the traditional grinding stone and spice grinder (as cooking style varies from state to state). Popular North Indian recipes will be covered in the class like: Briyani, pungent saucy curries from the north and roties (bread).

Tired of fish sticks and expensive frozen fish dinners? Want to make those fancy fish dishes you get in the restaurants? It's simple and can be cheaper than you think. The class will be both demonstration and hands-on, highlighting various types of fish from salt & fresh water and preparing them in a simple way using different techniques and sauces to maximize their taste and ease of time.

Take a trip to Southern India as your class will start in the spice room studio. Students will get a overall understanding of South Indian cooking covering theories and information about various spices used in Indian cooking using the traditional grinding stone and spice grinder (as cooking style varies from state to state). Popular South Indian recipes will be covered in the class like: Pongal, Upuma, curries made from pulses, various chutneys and appetizers from the south.

The class will be both demonstration and hands-on and start from the spice room studio, covering recipes from Morocco and Tunisia. Students will learn how to make Tagine (slow cooked meat dish with dried fruits) using various ground spices, learn to make sausages from Tunisia, various vegetarian side dishes, salads and simple desserts from both countries.

Shake the winter pounds off and it's time for healthy, light and delicious soups. The class will be both demonstration and hands-on. During the class students will get a chance to make 3 kinds of stocks (vegetarian, chicken/beef, fish) and make 3 different healthy soups using the stocks made in the class. Come and check out soup ideas for the Spring and Summer.

Thinking stereotypical tofu and beans, think again! Vegetarian cuisine has evolved into a gastronomic sensation at L'Arpege - a 3 Michelin star restaurant by Chef Alain Passard, my mentor. How? Come and discover so many delicious options to everyday meal planning to fancy dinner party ideas. The class will focus on popular techniques and dishes from all over the world.

Highlighting Northern Italian cuisine – focusing on regions from Piemonte, Tuscany and Venice, the class will be both demonstration and hands-on. Students will make dishes from L'Antipasto (small appetizer), IL Primo (First Course), IL Secondo (Second Course) and IL Contorno (Vegetable). Discussion of wines from these regions will also be covered.

Take a trip to Northern India as your class will start in the spice room studio. Students will get a overall understanding of Northern Indian cooking covering theories and information about various spices used in Indian cooking using the traditional grinding stone and spice grinder (as cooking style varies from state to state). Popular North Indian recipes will be covered in the class like: Briyani, pungent saucy curries from the north and roties (bread).

What you eat has a huge impact on your blood glucose as there is a huge connection between food and diabetes. The class will be both demonstration and hands-on as the class will focus on healthy cooking techniques that are suited for a optimal diabetic diet. The class will explore cooking with complex carbohydrates (Low GI) diet that will help maintain healthy blood glucose.

The class will consist of demonstrations of various recipes using the spice saffron. The class will cover recipes for a starter course, a main course and a dessert, all using the ingredient saffron.