Overview

Let us host your next private event and leave the work to us! Come join us for an unforgettable culinary experience where you’ll create delicious dishes with the guidance of a private chef. All events are hands-on where guests are split into smaller groups to whip up a delicious meal from start to finish. Guests make every item on the pre-selected menu then enjoy a sit down meal in the kitchen! All you need is your appetite. If your group enjoys some friendly competition, we are happy to include a secret ingredient challenge sparking extra creativity and communication between the guests!

Getting Started!

Select a menu from our wide range of options (Pages 3 – 7) OR create a custom menu with the guidance of our event director. Once you select your menu (we work with all dietary restrictions and allergies) your work is done!

Upon arrival guests are greeted by the Chef and given aprons and recipes. We provide a cheese platter to snack on throughout the cooking process, and any non-alcoholic beverages your group would like available. All classes are BYOB, so feel free to bring in your own wine or beer to enjoy while you cook your way to a delicious dining experience, no corkage fee! For convenience, you can purchase a glass/bottle of wine or beer at The Curious Palate restaurant next door to us. You can also order ahead from services such as BevMo delivery, Postmates, or Saucy.

We are a full service cooking school. Your event costs cover the chef, assistants, kitchen rental, ingredients, stemware, and all support staff. We can accommodate up to 50 guests. Events are 3 hours long, and should you wish to have a longer event please inquire for rates.

Contact us with any questions, and to book your event.
[email protected]
(310) 656-8800

Pricing

* All pricing is dependent on number in party and menu selection.

In Home Events start at $1500 for up to 10 guests

Tier 1 Menu Pricing

  • $1200 for up to 12 guests *
  • Each additional guest over first 12 = $95pp

Example:. Group of 15 guests
$1200 + $285 ($95 x 3) = $1485

Tier 2 Menu Pricing

  • $1500 for up to 12 guests *
  • Each additional guest over first 12 = $110pp

Example: Group of 15 guests
$1500 + $330 ($110 x 3) = $1830

Additional Fees:

  • For all groups over 25 guests, there is a surcharge of $450 for an additional chef instructor.
  • Custom gift bags are available for your group for an additional charge. Please inquire with event director for culinary gift bag options and fees.

Gratuity

  • ALL PARTIES OVER 20 GUESTS INCUR A $150 GRATUITY.
  • Parties Under 20 Guests
    • Gratuity is not required and is at your discretion. Our instructors and kitchen assistants work extra hard to ensure your event flows smoothly and all your needs are taken care of. We suggest a $20 gratuity for each assistant and dishwasher helping your event.

* Pricing is for parties between 7 – 12 guests. For smaller groups of 6 and under please inquire with event director for pricing.

Tier 1 Menus

Dinner


1 – FRESH PASTA WORKSHOP
  • Fresh ricotta cheese
  • Handmade ravioli alla checca – Spring/Summer Menu
  • Butternut squash tortellini with sage and brown butter – Winter/Fall Menu
  • Arugula salad with artichoke hearts and pesto vinaigrette
  • Butterscotch budino with sea salt
2 – ITALIAN TRATTORIA
  • Potato gnocchi with porcini mushroom sauce
  • Italian greens with shaved Parmesan, and pistachio pesto dressing
  • Chicken Madeira scaloppini OR Tuscan tri tip
  • White bean bruschetta with lemon gremolata
  • Olive oil cake
2 – ITALIAN TRATTORIA
  • Classic pizza margarita with garlic confit
  • Prosciutto and arugula pizza
  • Roasted tomato focaccia
  • Chopped salad
  • Classic Italian panna cotta

Dessert Only

11 – FRENCH MACARONS
  • Vanilla bean macarons
  • Green tea (matcha) macarons
  • Espresso macarons
  • Milk chocolate ganache
  • Salted Caramel
12 – RUSTIC FRENCH DESSERTS
  • Apple tarte tatin
  • Chocolate mousse with candied almonds
  • Profiteroles with caramel ice cream and silky glaze
13 – SEASONAL PIES
  • Choose from a wide variety of seasonal pies, and learn how to make the most delicious flakiest crust

Tier 2 Holiday Menus

HOLIDAY MENUS (Available October – January)

1 – CLASSIC HOLIDAY ROAST

  • Classic Rib Roast with Black Currant Glaze
  • Winter Greens Salad with Pomegranate
  • Roasted Root Vegetable Medley
  • Mushroom Risotto
  • Butterscotch Budino with Flaked Sea Salt

2 – TRADITIONAL PORK ROAST

  • Holiday Porchetta Roast
  • Roasted Squash with Brown Butter Sauce
  • Fennel, Arugula & Citrus Salad
  • Baked Polenta with Mushrooms
  • Profiteroles with Bourbon Whipped Cream

3 – HOLIDAY HERB CHICKEN

  • Holiday Herb Roasted Chicken
  • Classic Scalloped Potatoes
  • Winter Greens and Gorgonzola Salad
  • Brussel Sprouts
  • Grand Marnier Olive Oil Cake

Tier 2 Global Menus

1 – PARISIAN BISTRO

  • Grilled Artichoke with Drawn Butter
  • Steak au poivre
  • Potato gratin and Tomato gratin
  • Market greens with goat cheese, honey and walnuts
  • Chocolate mousse

2 – SOUTHERN FRIED CHICKEN DINNER

  • Fried chicken with hot pepper sauce
  • Slow braised greens with bacon
  • Cornbread with honey butter
  • Classic banana pudding

3 – MEDITERRANEAN FEAST

  • Zataar chicken skewers with date harissa
  • Fattoush salad
  • Roasted garlic hummus and baba ganoush
  • Almond Cake

4 – SUSHI ROLL

  • Spicy tuna rolls – cucumber rolls – California rolls
  • Sunimono salad
  • Edamame
  • Matcha Ice Cream

5 – THAI SPICE

  • Shrimp pad Thai
  • Thai crunch salad
  • Chicken panang curry and coconut scented rice
  • Coconut Sorbet with Mangoes or other seasonal fruit

6 – THE TACO TRUCK

  • Homemade Corn Tortillas
  • Guacamole
  • Pico De Gallo
  • Toppings: Grilled Veggies, Pickled Red Onion, Lime Cilantro Crema,
  • Carne Asada OR Grilled Chipotle Shrimp
  • Churros with Chocolate Dipping Sauce

7 – CHINESE TAKE OUT

  • Wonton Soup
  • Yangzhou Fried Rice
  • Orange Chicken
  • Chinese Almond Cookies

Additional Information

BEER and WINE

Guests are welcome to bring their own beer or wine or grab a glass or bottle from our neighbors The Curious Palate. If you would like to have wine delivered to the school prior to your event we are happy to coordinate the delivery with you. All glassware and wine keys are provided.

GRATUITY

ALL PARTIES OVER 20 GUESTS INCUR A $150 GRATUITY.

Parties Under 20 Guests: Gratuity is not required and is at your discretion. Our instructors and kitchen assistants work extra hard to ensure your event flows smoothly and all your needs are taken care of. We suggest $20 gratuity for each assistant and dishwasher helping your event.

GIFT BAGS

Make your event extra delicious by choosing from one of our custom culinary Gift Bags for our assortment of cookware available in the store. Please let us know if you would like us to create a custom gift bag for your group.

SECURING YOUR RESERVATION

Your event date must be reserved with a 50% non-refundable deposit, with the balance due 48 hours prior to your event. Payments can be made over the phone with a credit card.

PARKING

Parking for The Gourmandise School is available in Garages 7 & 8 at the Santa Monica Place Shopping Center. The first 90 minutes are free; $1 for the next hour and $2 for each additional 30 minutes, with a $20 daily maximum. Valet parking is available on 2nd Street between Colorado & Broadway.

REFUNDS

We do not offer refunds. A final headcount is required 48 hours prior to all private events. After initial booking, a change of date is subject to a $100 change fee.

MENU SELECTION

Please select menu within 10 days of booking. If you book event less than 10 days out, menu selection must be done 5 days in advance.

www.TheGourmandiseSchool.com
310.656.8800
10 rev. August 2018

TIMING AND DELAYS

Each 30 minutes the class is delayed by no fault of The Gourmandise School, there will be an additional charge of $100. Evening events cannot stay later than 1 hour after their scheduled end time.

Please let us know any questions you have. We look forward to hosting a memorable event for you!

The Gourmandise School

VIRTUAL PRIVATE EVENT

Get cooking with your friends, family, or co-workers from the comfort of your own home! We know everyone has gotten accustom to their zoom happy hours, but what about spicing up your next one by making dinner together? You’ll join us for 1.5 – 2 hours of cooking and have an extra 30 minutes to enjoy your meal over zoom with one another. This is a great opportunity for team building if you’re not in the office, or to get some quality family time with your loved ones around the country, or world! Private events can be scheduled at any time of day, any day of the week, schedule permitting. Please email [email protected] to get your event set up!

VIRTUAL PRIVATE EVENT PRICING

Private events start at $500 for up to 10 zoom accounts. Each additional zoom account is an additional $30 per account. Ingredients are not supplied. Ingredient lists and recipes are emailed to the organizer of the event once the event menu is chosen.

VIRTUAL BAKING MENUS

COOKIES & BROWNIES

We’re having a bake sale! Join us for a couple of hours of mixing, folding, scooping and science as we uncover how to make the perfect chocolate chip cookies and super-duper chocolatey brownies.

CLASSIC CHOCOLATE CHIP COOKIES

ENGLISH TOFFEE (BECAUSE TOFFEE CHIPS MAKE ALL COOKIES BETTER)

BROWNIES!

FRENCH MACARONS

You ready to master these little delicate meringues? We’re here for you! This most popular class of the decade will have you whipping, folding and piping like a pro. This class covers the French meringue method and includes a sinful ganache for sandwiching perfect little macarons at the end of class.

CLASSIC ALMOND SHELLS

COLORFUL SHELLS

CHOCOLATE GANACHE

CREAM PUFFS AND ECLAIRS (Clemence)

We love teaching cream puffs! Learn how simple it is to make pate a choux and pipe it into little puffs and eclairs. While our lovely orbs are baking away, we’ll turn our attention to pastry cream, that velvety vanilla custard that we will be piping into the puffs. Once filled, the choux will get a dip into a sinful chocolate glaze- et voila!

PATE A CHOUX

PASTRY CREAM

CHOCOLATE GLAZE

SOUFFLES

Oh, how we love to demystify this dessert! Join us for an adventure in the land of tall, pillowy souffles and how to avoid common mistakes and understand the science behind the baking.

CHOCOLATE SOUFFLES

CRÈME ANGLAISE

VIRTUAL COOKING MENUS

PAN PIZZA

Forget Neapolitan and Roman-style pizza for a moment and join us as we switch gears and make an impossibly delicious pan pizza together!

CLASSIC FOCACCIA DOUGH

ROSEMARY POTATO PIZZA

TOMATO AND HERB PIZZA

FENNEL SALAD

PASTA

Mangia! Let’s learn to make fresh pasta at home…with or without a pasta machine. You’ll learn to make a smooth egg pasta dough and knead it efficiently. While the dough is resting, we’ll make a couple of fresh, seasonal sauces and a quick dessert. Once the pasta is ready to be worked, you’ll choose to roll it out by hand or with your favorite pasta machine. The sheets will dry a bit while you get your water boiling. A few minutes and a couple of pasta-cutting motions later, you’ll be expertly boiling the fresh noodles and placing them, al dente, into your sauce to finish cooking. We’ll all marvel at the simple magic of pasta making while we plate and indulge.

PASTA DOUGH

PUTTANESCA

FRESH TOMATO PASTA

MACERATED BERRIES WITH FRESH WHIPPED CREAM

GNOCCHI

Join us for one of our very favorite classes! In just under two hours, you’ll learn to make homemade gnocchi from scratch (SO easy), a lovely, herbaceous summer sauce, salad and our very favorite (and quite famous) olive oil cake for dessert.

GNOCCHI

FRESH SUMMER PESTO

SALAD WITH DILL VINAIGRETTE

OLIVE OIL CAKE

FRENCH BISTRO

Allez, on mange! Bienvenue to our favorite French Bistro class! We love the tried and true recipes that our chefs have brought over the years; they will transport you to a simple, streetside bistro this side of the Seine in a couple of hours.

STEAKA AU POIVRE

OVEN-ROASTED FRIES

FRISEE SALAD WITH SHALLOT VINAIGRETTE

FRENCH APPLE CAKE

THAI 

It’s thaim to cook! Join Chef May as she teaches you to make her Thai favorites out of your

kitchen. This class is 1.5-2 hours long.

LONG BEANS WITH RED CURRY PASTE

GRILLED PORK SKEWERS WITH CHILI LIME SAUCE

VEGETABLE PAD THAI

SUSHI 101

Let’s get on a roll! Chef May will give you a delicious introduction to the basics of sushi rolls and nigiri in this action-packed class. You’ll learn how to make the perfect sushi rice, how to select and slice your ahi just right and roll and cut sushi like a pro.

PERFECT SUSHI RICE

CUCUMBER SALAD

SPICY TUNA ROLLS

VEGETARI

AN ROLLS

NIGIRI

CHINESE TAKEOUT

Have you ordered takeout from every Chinese restaurant in the area the last couple of months? Want to try your hand at breaking down these ubiquitous dishes? Chef May’s got her four favorite parts of her takeout menu ready to whip up in an hour and a half.

WONTON SOUP

BOK CHOY STIR-FRY

SHRIMP FRIED RICE

CLASSIC ALMOND COOKIES

3 QUICK SUMMER DISHES (Eve)

Do you need a few new favorite dishes? Chef Eve’s got your summer menus covered with a fresh take on cooking at home from her years as a restaurant chef. These dishes take under 45 minutes from start to finish, require little prep and have few ingredients. Let’s reinvent home cooking!

CRISPY SKIN SALMON WITH BRAISED ENDIVES

ROASTED SPAGHETTI SQUASH WITH DUKKAH

WHITE BEAN SALAD WITH ROASTED BROCCOLI

3 SUMMER SALADS

Do you need a few new favorite dishes? Chef Eve’s got your summer menus covered with a fresh take on cooking at home from her years as a restaurant chef. These dishes take under 45 minutes from start to finish, require little prep and have few ingredients. Let’s reinvent home cooking!

MOROCCAN-SPICED LENTILS WITH SAUTÉED SUMMER VEGETABLES

ROASTED SWEET POTATOES SALAD WITH CILANTRO-LIME VINAIGRETTE

HERBED COUSCOUS

A FISH AND TWO SIDES (Eve)

Do you need a few new favorite dishes? Chef Eve’s got your summer menus covered with a fresh take on cooking at home from her years as a restaurant chef. These dishes take under 45 minutes from start to finish, require little prep and have few ingredients. Let’s reinvent home cooking!

WHOLE ROASTED FISH WITH FENNEL AND LEMON

FETA AND WATERMELON SALAD

SUMMER CORN SOUP

3 FRENCH LUNCHES (Eve)

Do you need a few new favorite dishes? Chef Eve’s got your summer menus covered with a fresh take on cooking at home from her years as a restaurant chef. These dishes take under 45 minutes from start to finish, require little prep and have few ingredients. Let’s reinvent home cooking!

COQ AU VIN

SALAD FRISEE WITH BACON AND POACHED EGG AND HOUSEMADE CROUTONS

WHOLE ROASTED CAULIFLOWER WITH CAPERS, BROWN BUTTER AND LEMON

BRUNCH: FRIED CHICKEN BISCUIT SANDWICHES

You heard us. Fried. Chicken. Biscuits. Chef John’s famous biscuits will serve as a vessel for the most tender fried chicken you’ll ever have and will help conquer any fears you have around frying at home.

72-LAYER BISCUITS

FRIED CHICKEN TENDERS

CLASSIC SOUTHERN SLAW

CHINESE TAKEOUT

Have you ordered takeout from every Chinese restaurant in the area the last couple of months? Want to try your hand at breaking down these ubiquitous dishes? Chef May’s got her four favorite parts of her takeout menu ready to whip up in an hour and a half.

WONTON SOUP

BOK CHOY STIR-FRY

SHRIMP FRIED RICE

CLASSIC ALMOND COOKIES

KNIFE SKILLS

Sharpen your knife skills with us as you perfect your dicing, slicing and mincing techniques. Our chefs will virtually hold your hand while you create a meal from all the various cuts. You will learn the difference between honing and sharpening and how to select, hold and care for your knife.

CARAMELIZED ONION CROSTINI

HERB-ROASTED DICED POTATOES WITH GARLIC

JULIENNED CARROT, BIAS-CUT SNOW PEA AND SLICED CABBAGE SALAD WITH EXPERTLY CHOPPED HERBS

CHICKEN TECHNIQUE

You know you’ve always wanted to break down a chicken and now, from the comfort of your own kitchen, we’re going to teach you how. Our chef will help you expertly separate the breast, legs, wings and drumsticks and teach you to bake, poach and braise, all in under 2 hours. Bonus? You’ll be simmering a pot of homemade chicken stock while enjoying the fruits of your labor.

WHOLE CHICKEN BREAKDOWN

POACHED CHICKEN BREASTS WITH SALSA VERDE

BRAISED CHICKEN THIGHS WITH LEMONS AND OLIVES

ROASTED WINGS AND DRUMSTICKS WITH HERBED YOGURT SAUCE