New Series Dates
HOW TO THINK LIKE A CHEF
A 6-Class  for aspiring chefs
WEDNESDAYS, October 22, 29, November 12, 19, December 3, 10 at 7PM              $400

The ideal hands-on class for seasoned cooks and beginners alike! We begin with Knife Skills and move on to sautéing, roasting, braising, poaching, pan & classic sauces and variations, and stocks. We'll cover butterflying meat and chicken. Experimentation and questions are encouraged. There is no such thing as too much of a beginner - everyone will feel comfortable, and we guarantee everyone will leave a better cook than when you arrived! Read a recent student's story about her How to Think Like A Chef experience

HOW TO THINK LIKE A PASTRY CHEF
 A 6-Class  series for bakers
Tuesdays, Sept 16^th, 23^rd, Oct. 7^th, & 14^th, 21^st & 28th at 7 PM       $470

If you love puttering around the kitchen but food isn't the draw... sugar is - then this is unquestionably the class for you!  On day one we'll make your dentist very happy as we explore the incredible magical properties of sugar turning it from hard white granular crystals into sheets of 'glass'! 

With plain white sugar, and a dab of this & that we'll create Roasted Almond Brittle, Brandied Caramel Sauce, Bittersweet Chocolate Caramels, Honey Vanilla Marshmallows, the world's best Caramel Popcorn, and "Glass" Coated Fruit crowned with a beautiful spun sugar cage!  And that's just day 1!

Over the six weeks we'll cover different mixing methods used for cakes and cookies and make both sponge and butter cakes; custards - baked & stirred (creme anglaise, cheesecakes, creme brulee, ice cream, lemon curd, pastry cream & more); pies & tarts and their different doughs and fillings; pate a choux (cream puff dough) - you can make a lot more than just cream puffs with it!; yeast breads (that can be completed in 3 hours); icings - simple American and classic meringue buttercreams, including cream cheese icing; basic cake decorating techniques; quickbreads, including biscuits & scones; fruit, chocolate and caramel dessert sauces, and plate decorating techniques to wow your guests!

This is truly one of our most joyous - and sweet - classes!  You won't want to miss being in on the fun!

Registration fee includes a box of Boyajian's fabulous citrus oils, including Orange, Lemon & Lime, that everyone always asks us for, as well as their "Baker's Box" of incredible pure baking extracts!

INDIAN COOKING with Chef Ravi (#1 of 3)
Monday, September 22nd                   $70

SPANISH TAPAS & WINE
Friday, September 26th                          $95

OKTOBERFEST BEER DINNER
Friday, Oktober 17th                                $95

INDIAN COOKING with Chef Ravi(#2 of 3)
Monday, October 20th                                $70

CRAB FEST
Friday, October 24th                  $95

Menus may be adapted to market availability. We reserve the right to cancel or reschedule a class when necessary, due to under-enrollment.
Our fabulous 520 square foot 2^nd kitchen  (Click for More Images of our Kitchens)

Watch for these New Classes:

The Incredible, Edible, Egg
Say, Cheese! A Fondue Party
Cooking with Fruit
Sushi Making
Foods & Wines of Southern Italy
…and more!

If there’s a class you’d like to see us offer, or if you’d like to host a private class ~ Please Let us know by calling:
443-865-0630  or  e-mail us

Chef Diane Bukatman
Chef Owner of For the Love of Food, Est. 2000
Graduate Culinary Institute of America, 1986