Series Courses at The Gourmandise School
Whether you’re a beginner looking to build confidence or an experienced home cook eager to refine your skills, our immersive Series Courses are designed to build technique, creativity, and intuition in the kitchen. Each series meets once a week and blends guided instruction with hands-on practice so you can master essential skills and elevate your craft.
PAYMENT PLANS:
If you’d like to set up a payment plan for a Series Course, please email our Front Desk. Please note that space is limited, and a seat is not guaranteed until arrangements are confirmed.
Cooking Series
Cooking Series
LEARN TO COOK: A 10 Week Pro Series
Take your cooking to the next level with this 10-week, technique-based series that will teach you to begin cooking intuitively. Your chef instructor will provide comprehensive lectures and demonstrations, and you will prepare all dishes in this hands-on cooking class to master techniques. Gain confidence in the kitchen and develop into an intuitive cook while making healthy, delicious meals every day.
January 12 – March 16
Tuesday evenings from 6:00 p.m. – 9:30 p.m.
January 15 – March 19
Friday mornings from 10:00 a.m. – 2:00 p.m.
February 18 – April 22
Thursday evenings from 6:00 p.m. – 9:30 p.m.
WEEK 1: Knife Skills & Salads
- Seasonal Salads
- Dressings & Vinaigrettes
- Buttermilk Ranch
WEEK 2: Stocks/Broths/Soups
- Chicken & Vegetable Stock
- Tomato Bisque
- Mushroom Velouté
- Minestrone Soup
WEEK 3: Chicken
- Whole Chicken Breakdown
- Crispy Fried Chicken Legs
- Poached Chicken Salad
Week 4: Eggs
- Fried, Scrambled, Poached, and Boiled Eggs
- French Omelet
- Seasonal Frittata
- Hollandaise Sauce
Week 5: Sauces
- Béchamel Sauce (Macaroni & Cheese)
- Steak Diane
- Chicken Breast with Beurre Blanc
Week 6: Vegetables
- Roasted Cauliflower with Salsa Verde
- Braised Peppers
- Beer Battered Onion Rings
- Mushroom Toasts
- Roasted Beet Salad
Week 7: Pasta / Gnocchi
- Basic Pasta Dough
- Spaghetti all’Amatriciana
- Classic Potato Gnocchi with Brown Butter & Sage
- Homemade Ricotta
WEEK 8: Whole Grains / Legumes
- Roasted Garlic Hummus/Seasonal Crudité
- Curry Quinoa with Beluga Lentils
- Black Bean Turkey Chili
WEEK 9: Meats
- Seared Filets with Reduction Sauce and Pommes Frites
- Pork Milanese with Arugula Salad
- Mashed Potatoes
WEEK 10: Fish
- Ginger Salmon with Cucumber Salad
- Almond-Crusted White Fish
- Shrimp Scampi
COOKING 101: 4 Weeks
Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.
January 13 – February 3
Wednesdays from 6:00 p.m. – 8:30 p.m.
January 24 – February 14
Sundays from 2:00 p.m. – 5:00 p.m.
WEEK 1: KNIFE SKILLS & SALADS
- Mixed Greens with Radishes, Cucumbers and a Classic Dijon Vinaigrette
- Asian Kale Salad
- Tuscan Vegetable Soup
WEEK 2: POULTRY
- Roasted Chicken Breasts with Breadcrumbs
- Turkey Meatballs with Yogurt Cucumber Sauce
- Moroccan Braised Chicken Thighs
WEEK 3: MEATS
- Grilled Hoisin Skirt Steak
- Roasted Pork Tenderloin with Rosemary and Fennel
- Polenta and Caramelized Onions
WEEK 4: FISH
- Pecan-crusted Salmon with Apple Slaw
- Grilled Albacore with Greek Orzo Salad
- Fish Tacos with Cilantro Sauce
MEAL PREP: 4-Week Series
Join Chef Christianne Winthrop for four weeks of meal planning, prepping, and creating a wide variety of delicious dishes from scratch that’ll keep great in the fridge or freezer. You’ll learn how to shop to reduce waste and save money, how to use yesterday’s prep for tomorrow’s breakfast, and how to turn a few hours of work into a week’s worth of meals.
January 24 – February 14
Sundays from 10:30 a.m. – 1:30 p.m.
WEEK 1: Grain Bowls & Salads
Featuring organic whole grains from Bluebird Grain Farms
- Farro & Butternut Squash Risotto
- Kale Salad w/ Seasonal Fruit & Lemon Vinaigrette
- Wheat Berry Bowls (Roasted Vegetables, Quick-Pickled Red Onions, Herby Dressing)
- Hummus Two Ways
WEEK 2: Pastas, Soups, & Sauces
- Pesto Turkey Meatballs
- Vegetable-Packed Beef Bolognese Sauce
- Hearty Vegetable Soup
- Homemade Focaccia (Chef Demo)
- Pasta Salad
WEEK 3: Poultry
- Whole Roast Chicken
- Gravy / Pan Sauce
- Chicken Caesar Salad Wrap
- Sesame Chicken Salad
- Chicken Noodle Soup (Chef Demo)
WEEK 4: Freezer-Friendly Meals
- Crustless Quiche
- Protein Pancakes
- Three Bean Chili
- Twice Baked Potatoes
ZERO TO HERO: 6-Week Cooking & Baking Series
Build confidence in the kitchen from the ground up in this comprehensive six-week series designed for beginners who are looking to learn the basics of cooking and baking at home. During these three-hour, hands-on classes, you will work independently and with no more than 12 students.
January 25 – March 1
Mondays from 6:00 p.m. – 9:00 p.m.
WEEK 1: Soup & Salad (Knife Skills)
- Mediterranean Chopped Salad
- Minestrone Soup
- Seasonal Kale Salad
WEEK 2: Cakes, Cobblers & Crisps
- Seasonal Fruit Crisp
- Seasonal Fruit Cobbler
- Citrus Olive Oil Cake
WEEK 3: Handmade Pasta
- Fresh Egg Pasta Dough
- Potato Gnocchi
- Classic Marinara Sauce
- Basil Pesto
WEEK 4: Bread From Scratch
- Focaccia
- Quick Brioche Dough
- Milk Bread Dough (Cinnamon Rolls & Sandwich Loaf)
- Cream Cheese Glaze
WEEK 5: Sauces
- Chicken Breast with Pan Sauce
- Seared Steak with Chimichurri & Roasted Potatoes
- Bechamel Mac & Cheese
WEEK 6: Chicken Fundamentals
- Whole Chicken Breakdown
- Braised Chicken Thighs with Mushrooms & Shallots
- Lemongrass Chicken Paillard with Ginger Cabbage Slaw
- Chicken Stock
Baking Series
BAKING 101: Baking foundations (4 Weeks)
Learn to bake with our fundamentals course! Our 4-week series is designed to teach you the hows and whys and science of it all so you can decode recipes, learn how and when to make substitutions, and develop techniques for more professional-looking and tasty results every time you bake.
January 16 – February 6
Saturdays from 9:30 a.m. – 1:00 p.m.
WEEK 1: Muffins, Quick Breads, & Pound Cakes
- Fruit Scones
- Pound Cake
- Blueberry Streusel Muffins
WEEK 2: Cookies, Brownies, & Bars
- Chocolate Chip Cookies
- Oatmeal Cookies (Demo Only)
- Brownies
- Linzer Cookies
WEEK 3: Intro to Bread Making
- Milk Bread
- Focaccia
- Pita
WEEK 4: Pies
- All-Butter Pie Dough
- Double-Crusted Seasonal Fruit Pie
ZERO TO HERO: 6-Week Cooking & Baking Series
Build confidence in the kitchen from the ground up in this comprehensive six-week series designed for beginners who are looking to learn the basics of cooking and baking at home. During these three-hour, hands-on classes, you will work independently and with no more than 12 students.
January 25 – March 1
Mondays from 6:00 p.m. – 9:00 p.m.
Week 1: Soup & Salad (Knife Skills)
- Mediterranean Chopped Salad
- Minestrone Soup
- Seasonal Kale Salad
Week 2: Cakes, Cobblers & Crisps
- Seasonal Fruit Crisp
- Seasonal Fruit Cobbler
- Citrus Olive Oil Cake
Week 3: Handmade Pasta
- Fresh Egg Pasta Dough
- Potato Gnocchi
- Classic Marinara Sauce
- Basil Pesto
Week 4: Bread From Scratch
- Focaccia
- Quick Brioche Dough
- Milk Bread Dough (Cinnamon Rolls & Sandwich Loaf)
- Cream Cheese Glaze
Week 5: Sauces
- Chicken Breast with Pan Sauce
- Seared Steak with Chimichurri & Roasted Potatoes
- Bechamel Mac & Cheese
Week 6: Chicken Fundamentals
- Whole Chicken Breakdown
- Braised Chicken Thighs with Mushrooms & Shallots
- Lemongrass Chicken Paillard with Ginger Cabbage Slaw
- Chicken Stock
BAKING 201: PRO TECHNIQUES (4 WEEKS)
Take your baking skills to the next level in our 4-week Baking 201 series. You will explore classic French baking techniques and discover the science (and some tricks) behind both sweet and savory bakes. Each week will focus on a different set of foundational pastry skills while creating impressive desserts and pastries from scratch.
February 13 – March 6
Saturdays from 9:30 a.m. – 1:00 p.m.
WEEK 1: Pâte à Choux
Cream Puffs & Eclairs: Pâte à Choux, Pastry Cream, Craquelin, Chocolate Glaze
Pâte à Choux, or Choux dough, is a light pastry dough used to make an amazing variety of dishes. You’ll make this versatile dough two different ways and learn to make all of the components to these classic desserts – from pastry cream to craquelin.
WEEK 2: Egg-Based Desserts
Sweet & Savory Soufflés, Crème Brulée, Crème Anglaise
Learn to bake velvety smooth egg-based desserts that range from crème brulée to classic soufflés (one sweet chocolate, and the other savory cheese).
WEEK 3: French Patisserie
Macarons, Madeleines & Palmiers
Perfect the classic macaron. We will make several different varieties with varied fillings, along with other classic French cookies like madeleines and palmiers.
Week 4: Classic Tarts
Pate Sucrée, Vanilla Pastry Cream, Lemon Curd, Meringue
You’ll discover the techniques behind classic French tarts, learn the proper way to press crust into a pan, and master baking crusts both blind and with filling.
CANCELLATION POLICY
Cancellations & Transfers: We purchase and prepare fresh ingredients for every student, so we cannot offer refunds; no exceptions. However, we are happy to provide a full Class Credit if you cancel at least 48 hours before your class.
Can’t make it last minute? We understand things happen. While we cannot issue credits for cancellations made less than 48 hours before class, including for illness or schedule conflicts, you may transfer your spot to a guest. Simply call or email us with your guest’s name before class. Your guest must meet the minimum age requirement for the class.
10-Week Adult Series Courses: Make-Up Policy
Applies only to our 10-week Adult Series. Does not apply to camps or to other Series Courses.
- You may request one make-up class per series ONLY if you notify us at least 72 hours before the missed session.
- Students have 12 months to take a similar class after having missed one class in a 10-week series.
- We will place you in a class covering similar topics (subject to availability).
- We will not offer additional make-up classes under any circumstances, including illness, work conflicts, or family emergencies.