Offered only as a 3-part series!

This series is designed to help you to be more confident in the kitchen, develop your palate and help create a new sense of cooking enjoyment.  We will cover knife skills, soups, stocks, sauces and methods of cookery including: sauté, braising, roasting, grilling, frying, en paillote and en croute.  You’ll learn the fundamentals of herbs and spices, complex sauces, garnishing, plate presentation, side dishes and of course food and wine pairing.  Each class will cover necessary knife skills, each building on the last, and of course a touch on dessert each day.  Your tuition includes the hands-on production of the dishes to enjoy in a family style buffet at the end of each class, the recipes to take home and replicate with loved ones, and a new friend to call on to ask for cooking advice.

Chef Peter, a full time instructor at PCI, has worked and taught in the culinary industry for over 25 years; he has won many awards and accolades in hot food competitions as well as ice carving. 

Due to the popularity, the entire series is non-refundable after 12pm on Wednesday January 27th.  no discounts apply towards the Basic Skills Series.

These classes are not a prerequisite for any of our other hands-on Hobby Classes; we hope to see you in the kitchen soon!

$450 per person - Sold Out! Get on the Waitlist to be sure to get in the next session!

Description coming soon!

In Skills IV-VI will re-visit some of the techniques we learned from Skills I-III and incorporate a theme with each class to add a higher degree of difficulty throughout this more advanced series of classes.  Some of the topics included will be plate and platter presentation, different options for great garnishes, along with the perfect preparation of specific recipes. This class will also challenge the palate and further develop your senses of taste and smell.  Skills IV will be Italian influenced from appetizers to dessert, including items such as calamari, fresh mozzarella, osso bucco and more. The Skills V class is French themed with some classic dishes involving serious technique. Prepared dishes will include the likes of mushroom strudel, crispy sweetbreads, duck breast and poached pears. The final class will be a high powered menu of crab and avocado braised pork belly and roasting whole beef tenderloins, the amazing chocolate lava cake, and more.   

Chef Peter, a full time instructor at PCI, has worked and taught in the culinary industry for over 25 years; he has won many awards and accolades in hot food competitions as well as ice carving. 

Due to the popularity, the entire series is non-refundable after 12pm on Wednesday February 24th.  No discounts apply towards the Basic Skills Series.

These classes are not a prerequisite for any of our other hands-on Hobby Classes; we hope to see you in the kitchen soon!

$450 per person -Waitlist Only

Offered only as a 3-part series!

This series is designed to help you to be more confident in the kitchen, develop your palate and help create a new sense of cooking enjoyment.  We will cover knife skills, soups, stocks, sauces and methods of cookery including: sauté, braising, roasting, grilling, frying, en paillote and en croute.  You’ll learn the fundamentals of herbs and spices, complex sauces, garnishing, plate presentation, side dishes and of course food and wine pairing.  Each class will cover necessary knife skills, each building on the last, and of course a touch on dessert each day.  Your tuition includes the hands-on production of the dishes to enjoy in a family style buffet at the end of each class, the recipes to take home and replicate with loved ones, and a new friend to call on to ask for cooking advice.

Chef Peter, a full time instructor at PCI, has worked and taught in the culinary industry for over 25 years; he has won many awards and accolades in hot food competitions as well as ice carving. 

Due to the popularity, the entire series is non-refundable after 12pm on Wednesday April 21st.  No discounts apply towards the Basic Skills Series.

These classes are not a prerequisite for any of our other hands-on Hobby Classes; we hope to see you in the kitchen soon!

$450 per person - Sold Out! Get on the Waitlist to be sure to get in the next session!

Make bakery quality breakfast pastry in your own home!  Learn how to make traditional Danish dough and several pastries made from it such as fruit snails, cinnamon rolls, cheese pockets and bear claws.  We will also make healthful muffins and English scones to brighten your breakfast table… or breakfast-in-bed for your upcoming Valentines Day celebration.  Chef Stephany is a Certified Master Baker and has worked in the baking industry for over 30 years. During this time she perfected the art of cake decorating, pastry baking, wedding cakes, and bread baking, and is currently a fulltime instructor at PCI.  Bring a snack or bag lunch to balance out all of the good sweets you will be enjoying in class.

$125 per person - Waitlist Only

Gain the confidence to buy wine at any shop or restaurant without feeling like you don’t know enough.  We will cover basic history and wine production, learn where the flavors come from, as well as try at least 6 different wines of different styles to figure out what you like and don’t like.  We will talk about tasting techniques, tasting room etiquette, ordering wine at a restaurant and how to use the Sommelier.  Make sure to have a bite to eat before class.  Catherine Fallis is the fifth woman in the world to have earned the title of Master Sommelier, and is also a Certified Wine Professional. Founder and President of planet grape® LLC, a company committed to bringing a passion for wine, food, and good living into the lives of everyday people.  www.planetgrape.com

$50 per person - Waitlist Only

Learn how to make Chinese food just like you find in the restaurants.

Chef Tomm from the cooking show “Culinary Secrets” will teach you how to make Chinese food just like you find in the restaurants. We will begin with a demonstration on the ancient art of Chinese hand pulled noodles.  This is a specialized technique that not many chefs use, but will be sure to “wow” your friends and family.  Then you will move on to some classic dishes like General Tso's chicken, beef with broccoli, honey walnut prawns and more. Chef Tomm has trained all over the world including Italy, Mexico and Thailand.  As an accomplished culinarian, he is now a full time instructor at PCI and believes in the hands on approach with an emphasis on fresh and new products. This belief, as well as his many talents has made him sought after as one of the best Chef Educators in the country.

$150 per person - Waitlist Only

Learn what qualities to look for, about the different grades, aging techniques, and of course choosing the best cooking method for each cut.  Create exciting new dishes from cuts that won’t break your bank. Chef Udo is a Global Master Chef from Germany with over 20 years experience in the European culinary industry.  He is a full time instructor at PCI and currently writing a book on Butchery for the Home-Chef.  Join Chef Udo and the rest of the Foodie Society at www.ourfoodiesociety.com.

$150 per person - Request space availability

Food and wine are far too dynamic to be limited to the conventional ideas of "red with red and white with white".

Learn why classic pairings don’t always work and why new approaches rely more on the individual’s ability to create proper balance through exploration and experimentation with taste and flavor.  In this interactive program, we begin with a variety of tasting experiments and exercises to better understand food and wine and process of bringing them together - successfully.  Learn how to adjust any dish you are cooking or eating in a restaurant to best match the wine you drinking!  Putting our new ideas into practice we will prepare a luscious 5-course tasting menu and highlight great California wines with each course and along the way, tasting, adjusting, tasting, adjusting and eating.  This is a great exercise for both novices and experienced wine buffs.  Chef Charlie emphasizes basic skill and technique work, along with wellness and lifestyle enrichment topics relating to cooking, nutrition, fitness and special needs. His days are spent teaching at top-notch culinary schools, designing custom wellness programs for corporate clients, health clubs and wellness clinics, facilitating interactive workshops, and is currently working on his first book.

$150 per person - Request space availability

Chef Tomm from the cooking show “Culinary Secrets” will teach you how to make Vietnamese salad rolls with hoisin peanut dipping sauce, clay pot catfish with Jasmine rice, Pho Ga, and Vietnamese coffee.  You will focus on the techniques used to cook as close to authentic as possible.  Chef Tomm has trained all over the world including Italy, Mexico and Thailand.  As an accomplished culinarian, he is now a full time instructor at PCI and believes in the hands on approach with an emphasis on fresh and new products. This belief, as well as his many talents has made him sought after as one of the best Chef Educators in the country.

$150 per person - Request space availability

In this class we will cover basic breads that you can make at home without the need of special equipment. This class will give you the confidence and understanding you need to make bread successfully. We will make flavored breads, shaped loaves and whole grain bread such as Foccacia, Francese Baguette, California Walnut Bread and more.  Chef Stephany is a Certified Master Baker and has worked in the baking industry for over 30 years.

$125 per person- Waitlist Only

In this class we will explore the world of wine, taste at least 6 wines from around the globe and get the inside scoop on differences in wines from many of the main wine producing regions around the world.  France, Italy, Spain, Germany and others, have influenced the rest of the world in both wine and food.  In this class you will experience those influences on American, South American, Australian, and New Zealand wines.  We will also be able to answer all of your burning questions about the enjoyment of wine.  Catherine Fallis is the fifth woman in the world to have earned the title of Master Sommelier, and is also a Certified Wine Professional. Founder and President of planet grape® LLC, a company committed to bringing a passion for wine, food, and good living into the lives of everyday people.  www.planetgrape.com

$50 per person - Request space availability

Lamb is one of the healthier choices of meat and is gaining popularity in America.  Learn about the different grades and qualities and the most common cuts available.  You will learn how to “French” a rack, prepare a leg, and how to cook a shoulder.  Create unique dishes that will change your perception about lamb.  Chef Udo is a Global Master Chef from Germany with over 20 years experience in the European culinary industry.  He is a full time instructor at PCI and currently writing a book on Butchery for the Home-Chef.  Join Chef Udo and the rest of the Foodie Society at www.ourfoodiesociety.com.

$150 per person - Request space availability

Chef Tomm from the cooking show Culinary Secrets will teach you how to create classic thin and thick crusted pizzas, as well as how to spice things up with exotic toppings. Recipes you will learn are The Gigantic Stuffed Meat Pizza (weighing in at a whopping 12 pounds), The New England Classic Shrimp Scampi Pizza, Taco Pizza and Chicken & Broccoli Stuffed Pizza.  You will also learn two dough recipes; Neapolitan and a 30 minute quick dough.  Chef Tomm has trained all over the world including Italy, Mexico and Thailand.  As an accomplished culinarian, he is now a full time instructor at PCI and believes in the hands on approach with an emphasis on fresh and new products. This belief, as well as his many talents has made him sought after as one of the best Chef Educators in the country.

$150 per person - Request space availability

Learn how the pros do it as well as some basic techniques that you can use everyday at home.  We will start with introduction into the characteristics of wine that we look to pair with, as well as the anatomy of the palate and ol’factory (sense of smell).  You will learn the Old Rules of pairing vs. New Rules and why certain flavors go well with eachother, and why others don’t.  We will touch on some classic pairing as well as discuss what you might pair with your favorite dishes at home.  You will taste six common food flavors (samples) against six wines with specifically different attributes.  There will be plenty of time for Q&A as well.  Make sure to have a bite to eat before class.  Catherine Fallis is the fifth woman in the world to have earned the title of Master Sommelier, and is also a Certified Wine Professional. Founder and President of planet grape® LLC, a company committed to bringing a passion for wine, food, and good living into the lives of everyday people.  www.planetgrape.com

$50 per person - Request space availability

In this class you will learn the three basic mixing methods for scratch baked cakes.

In this class you will learn the three basic mixing methods for scratch baked cakes. We will make a lemon chiffon cake with Lemon curd filling and lemon swiss meringue buttercream icing, as well as carrot cupcakes with cream cheese frosting. Basic decorating skills will be covered such as proper icing techniques, simple boarders and side embellishments. Bring any cake decorating tools you might have or we will supply what you need to learn the basics.  You will be taking home a 6” decorated cake and 6-12 cupcakes.  Chef Stephany is a Certified Master Baker and has worked in the baking industry for over 30 years. During this time she perfected the art of cake decorating, pastry baking, wedding cakes, and bread baking, and is currently a fulltime instructor at PCI.  Bring a snack or bag lunch to balance out all of the good sweets you will be enjoying in class.

$125 per person - Request space availability

Ever wonder how they make those rich and flavorful sauces in the restaurants?

In this class you’ll explore a variety of sauces and pair them with common meats and poultry. From classic sauces such as those made from demi-glaze, to pan sauces that can be made quickly at home, to more modern and leaner sauces such as coulis, chutney and salsas, this class will unveil the secrets of the professional kitchen to enable you to produce highly flavored foods at home. Special attention will be given to sauces applicable to the holiday season (gravy for turkey, brown sauce for roast etc) Chef Jeremy is a fulltime instructor at PCI and has recently published a cooking text called “International Cuisine”.

$150 per person - Request space availability

Learn techniques in perfecting the layered puff pastry that has been integrated into many cuisines since the middle-ages.  You will learn hands-on how to make the classic croissant, chocolate croissant, almond croissant, ham and cheese croissant and a delicious cinnamon bun.  We will provide cold cuts and cheese to make your own sandwiches for lunch in the class.  Chef Stephany is a Certified Master Baker and has worked in the baking industry for over 30 years. During this time she perfected the art of cake decorating, pastry baking, wedding cakes, and bread baking, and is currently a fulltime instructor at PCI.  Bring a snack or bag lunch to balance out all of the good sweets you will be enjoying in class.

$125 per person - Request space availability

Chef Tomm from the cooking show “Culinary Secrets” will teach you how to make a variety of classic Thai dishes including Massamam curry with chicken, Pad Thai, Pork salad, and Papaya salad with sticky rice.  There are many more yummy dishes from this part of the world, so check out Secrets of Thai Cuisine Part II being held on May 22nd.  This “Part I” course is not a pre-requisite for taking “Part II”, both will be taught at the same level, with more recipes and techniques that the other did not cover.  You will focus on the techniques used to cook as close to authentic as possible.  Chef Tomm has trained all over the world including Italy, Mexico and Thailand.  As an accomplished culinarian, he is now a full time instructor at PCI and believes in the hands on approach with an emphasis on fresh and new products. This belief, as well as his many talents has made him sought after as one of the best Chef Educators in the country.

$150 per person - Request space availability

Which is better, a Cabernet Sauvignon from Napa Valley, or a Cabernet Sauvignon-based wine from Bordeaux, France? Come and see for yourself in this 90-minute workshop led by Master Sommelier Catherine Fallis, aka grape goddess®. Taste the old world classics including Bordeaux, Burgundy, and Rhone Valley wines side by side with hot new limited production California wines, many from small, family-owned producers discovered by Catherine and PCI Wine Chairman David Glancy, Master Sommelier. Catherine Fallis is the fifth woman in the world to have earned the title of Master Sommelier, and is also a Certified Wine Professional. Founder and President of planet grape® LLC, a company committed to bringing a passion for wine, food, and good living into the lives of everyday people.  www.planetgrape.com

$50 per person - Request space availability

Spring is the time of abundance and perfect for sushi ingredients, both fresh caught from the sea and fresh picked from the garden. Let's make our sushi fresh, light, and clean with a variety of seasonal and local offerings.  Chef Jeremy is a fulltime instructor at PCI and has recently published a cooking text called “International Cuisine”.

$150 per person - Request space availability

Explore how the artistic presentations that are seen in many of today’s fine dining establishments are created. In class we will prepare entrée courses and appetizer courses and create and discuss how they can be artfully presented.

$150 per person - Request space availability

Learn about the seasonal bounty of a farmers market and how to turn these seasonal delights into quick 30-minute meals.  Take advantage and buy seasonally from local farmers.  Enjoy the local flavors and awe your friends and families with an incredible flavor bursting and healthy meal while spending no more time than making a frozen dinner in your kitchen.

$150 per person - Request space availability

You’ll be introduced to the world’s most seductive beverage, Champagne, learning about its’ climate and soil, grape varieties, history, production methods, styles, about other sparkling wines from around the world, and about how to enjoy them. This program includes a tasting of nine bubblies, as well as a Champagne sabering performance.  Catherine Fallis is the fifth woman in the world to have earned the title of Master Sommelier, and is also a Certified Wine Professional. Founder and President of planet grape® LLC, a company committed to bringing a passion for wine, food, and good living into the lives of everyday people.  www.planetgrape.com

$50 per person - Request space availability

Learn to create foods from around the globe that highlight the character of different regions culture with the food. We will make Posole from Mexico, Swedish Meatballs with Garlic Thyme Mashed Potatoes from Scandinavia, Jerk Pork with Rice and Black Beans from the Caribbean, Thai Red Curry with Chicken and Rice, Char Sui Pork (Marinated and Roasted Red Pork) from China and a French Potato and Endive Salad Topped with Duck Confit. Open your eyes and palate to the techniques and tastes of some of the great foods found throughout the world!  Chef Jeremy is a fulltime instructor at PCI and has recently published a cooking text called “International Cuisine”.

$150 per person - Request space availability

Chef Tomm from the cooking show “Culinary Secrets” will teach you how to make a variety of classic Thai dishes including Chicken satay with peanut and cucumber sauce sauce, Coconut milk soup with chicken, Spicy seafood salad, and Rad Na.  There are many more yummy dishes from this part of the world, so check out Secrets of Thai Cuisine Part II being held on April 24th.  This “Part II” course can be taken in conjunction with, or separately from “Part I”, both will be taught at the same level, with more recipes and techniques that the other did not cover.  You will focus on the techniques used to cook as close to authentic as possible.  Chef Tomm has trained all over the world including Italy, Mexico and Thailand.  As an accomplished culinarian, he is now a full time instructor at PCI and believes in the hands on approach with an emphasis on fresh and new products. This belief, as well as his many talents has made him sought after as one of the best Chef Educators in the country.

$150 per person - Request space availability

Perfect to get ready for the summer-time, this class will look at some of the most popular grilled foods from around the world. You will explore the meats of Argentina cooked “a la Parrilla”, Brochettes from France, Şiş Kebabi from Turkey, Satay’s from Southeast Asia, Jamaica’s Jerked foods and BBQ from Texas. Principles of proper grilling and types of meats best suited to different methods will be covered as well as the choice of fuel to use in cooking on a grill with an exploration of woods used in cooking.  Chef Jeremy is a fulltime instructor at PCI and has recently published a cooking text called “International Cuisine”.

$150 per person - Request space availability

In this class you will learn to make fresh fruit tarts, rustic baked tarts, and banana cream pie with caramel and chocolate.  You will be instructed in making classic tart dough, cream cheese pie dough, and a flakey all butter pie crust.  Each person will complete three 4-inch pies of each flavor to take home as well as leave with any left over dough that you can freeze for later use. Chef Stephany is a Certified Master Baker and has worked in the baking industry for over 30 years. During this time she perfected the art of cake decorating, pastry baking, wedding cakes, and bread baking, and is currently a fulltime instructor at PCI.  Bring a snack or bag lunch to balance out all of the good sweets you will be enjoying in class.

$125 per person - Request space availability

It’s Summer, and it’s time to BBQ!  This class is chock full of Summer fun as we grill-up various meats and a variety of BBQ styles from Memphis, St. Louis and Kansas City.  You will learn techniques and recipes for Chicken, Pork Ribs and Chops, Brisket and Tri-Tip.  Don’t forget to eat your vegetables; Asparagus, Zucchini, and Portabellas.  You will also learn recipes for different Marinades, Rubs, Basic Brining and Smoking procedures along with Sauces and Salsas.  All in all, it’s a great way to kick off with a Summer BBQ Party!  Chef Peter, a full time instructor at PCI, has worked in the culinary industry for over 25 years and has won many awards and accolades in hot food competitions as well as ice carving.

$150 per person - Request space availability

Learn classic recipes and decorating techniques to make simple, elegant, expensive-looking tasty treats that you can take pride in saying you made yourself!  Chef Stephany is a Certified Master Baker and has worked in the baking industry for over 30 years. During this time she perfected the art of cake decorating, pastry baking, wedding cakes, and bread baking, and is currently a fulltime instructor at PCI.  You will take home nearly two dozen fancy cupcakes to share with your loved ones.  Bring a snack or bag lunch to balance out all of the good sweets you will be enjoying in class..

$125 per person - Request space availability