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Culinary Workshops

Enjoy fresh tastes of the season and discover culinary tips while perfecting gourmet recipes. Menus available in class description below. Register by 3 p.m. the day before the workshop. Instructor/Chef(s): Christianne Winthrop or Sharon Murphy. To learn more about the chefs, please read their bios below.

Please click here to view all the culinary workshops and register.
$59 (IFAC Member: $54) per workshop.

French Mother Sauces
Delve into classic French cooking and learn the secret of making the five mother sauces, from which all sauces are made. Menu includes: béchamel, espagnole, veloute, hollandaise and tomato. Menu subject to change.
Tu     May 5     6:30 p.m.-9 p.m.     $59     #151895     Inst: Chef Murphy

Lunching Light
Enjoy the fresh flavors of spring while creating a delectably light and tasty lunch.
Menu includes: snap pea and Burrata over spiralized zucchini pasta, cinnamon radish chips and toasted marshmallow coconut ice cream. Menus subject to change.
Tu     May 12     6:30 p.m.-9 p.m.     $59     #151896     Inst: Chef Murphy

Spring Pies & Tarts

Impress your family and friends with these fabulous desserts guaranteed to steal the show! Learn to bake scrumptious and flaky pies and tarts with ease using the fresh flavors of spring. Menu includes: asparagus & gruyere tart, wild mushroom tart, mini lemon meringue pies and key lime pies.
 Menu subject to change.
Tu     May 19     6:30 p.m.-9 p.m.     $59     #151897     Inst: Chef Winthrop 

The Perfect BBQ
Settle the debate of the perfect BBQ, while learning the subtleties of each region’s BBQ styles, meats, sauces and famous dishes. Come prepared with your appetite! Menu includes: Texas style beef ribs, Memphis pork baby back ribs, root beer baked beans, creamy coleslaw and BBQ pound cake. Menu subject to change.
Tu     Jun. 2     6:30 p.m.-9 p.m.     $59     #151898     Inst: Chef Murphy

Gourmet Burgers & Fries
Bored with the same old burgers & fries? Add a gourmet twist and master the skills to take your burgers and fries to the next level! Menu includes: grass-fed beef sliders with sautéed mushrooms & brie, feta & spinach chicken sliders with Tzatziki sauce and perfect French fries & homemade ketchup. Menus subject to change.
Tu     Jun. 9     6:30 p.m.-9 p.m.     $59     #151899     Inst: Chef Winthrop

Best of Brunch

Everyone loves brunch – any day of the week! Impress your brunch guests with an impressive menu including shaved asparagus salad with poached eggs, bacon wrapped peaches, grapefruit pops and chocolate and strawberry short cakes. Menu subject to change.
Tu     Jun. 16     6:30 p.m.-9 p.m.     $59     #151900     Inst: Chef Murphy



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Spring Home Cooking - New!

Learn time-saving techniques in home cooking from Chef Christianne Winthrop. An abundance of ideas, methods and variations will be presented in these hands-on workshops. Come prepared to try new techniques and sample delectable dishes. Take one class for $59 (IFAC Member: $54) or all three for $150 (IFAC Member: $140).

One Pot Wonders
Cut down cooking complexity (and cleaning!) with these one-pot savory dishes guaranteed to stimulate your senses. Menu includes: lemongrass thai chicken & rice, Indian-spiced lentils with tomato & cream and sausage, kale & white bean stew. 
W     May 27     10 a.m.-12 p.m.     $59     #154242     Inst: Chef Winthrop

No Mess Meals

Forget eating out! Satisfy the whole family with fresh ingredients that come together to craft simple, yet delicious, meals with a mess-free clean up. Menu includes: savory beef & vegetables with cheddar thyme biscuits, easy seafood paella and massaged kale salad.
W     June 3     10 a.m.-12 p.m.     $59     #154243     Inst: Chef Winthrop

Knife Skills
Dust off your dull knives and sharpen your knife skills! Learn the proper way to hold a knife, how to keep them sharp, caring for your knife and other fundamentals of knife skills. Make specialties that will show off your newfound knife talents. Menu includes: minestrone soup, whole herb roasted chicken with rosemary & garlic gravy and pan roasted vegetables.
W     June 10     10 a.m.-12 p.m.     $59     #154244     Inst: Chef Winthrop

Series of Three

Take all three classes: One Pot Wonders, No Mess Meals and Knife Skills.
W     May 27, June 3, June 10     10 a.m.-12 p.m.     $150     #154245     Inst: Chef Winthrop


French Seasonal Cooking with Chef Sylvie Roux

Family, friends and great food are the ingredients for any seasonal celebration. Come prepared to cook using fresh seasonal ingredients with Chef Sylvie Roux, and then delight in enjoying the carte du jour for lunch. Menus available online. Register by 3 p.m. the day before the workshop. 

Supply fee: $10 per workshop. $39 (IFAC Member: $36). Ages 16+
French Seasonal Cooking (Apr. 30)
Menu includes: spring salad, potato waffles with smoked salmon, strawberry tart
Th     Apr. 30     10 a.m.-1 p.m.     $39     #151908     Inst: Chef Roux

French Seasonal Cooking (May 28)
Menu includes: quinoa salad, salmon & leek lasagna, blueberry & raspberry financiers  
Th     May 28     10 a.m.-1 p.m.     $39     #151909     Inst: Chef Roux

French Seasonal Cooking (Jun. 18)
Menu includes: cold cantaloupe soup with goat cheese, ahi tart with tomatoes, cherry clafout
Th     Jun. 18     10 a.m.-1 p.m.     $39     #151910     Inst: Chef Roux

French Bakery Trio

Bonjour! Learn to bake like a true Parisian in these one-day specialized workshops led by Chef Sylvie Roux.
Supply fee: $5 per workshop. $39 (IFAC Member: $36) per workshop.
Croissants & Pain au Chocolat
W     Apr. 22     10 a.m.-12 p.m.     $39     #151905     Inst: Chef Roux

Baguettes & Brioches
W     Apr. 29     10 a.m.-12 p.m.     $39     #151906     Inst: Chef Roux


Chocolate Macarons
W      May 6     10 a.m.-12 p.m.     $39     #151907     Inst: Chef Roux


Croissants & Pain au Chocolat
W     May 27     7 p.m.-9 p.m.     $39     #151902     Inst: Chef Roux

Mille-Feuille/Napoleon Cake
W     Jun. 3     7 p.m.-9 p.m.     $39     #151903     Inst: Chef Roux


Choux & Eclairs
W     Jun. 10     7 p.m.-9 p.m.     $39     #151904     Inst: Chef Roux


More information about the instructors:

Christianne Winthrop is a Los Angeles area-based freelance food, health and parenting writer, recipe developer, culinary instructor and boutique caterer with writing credits in The Los Angeles Times, SeriousEats.com, CBS Local's "Best of LA" blog, BrainWorld magazine and more. She is a Chef Instructor for the Gourmandise School of Sweets & Savories in Santa Monica, for Sur La Table in Costa Mesa, and for the Garden School Foundation - a non-profit focused on teaching children about gardening and healthy eating. Christianne has invaluable experience as Healthy Eating Educator at Whole Foods Markets in the LA Westside as she has launched and implemented the "Health Starts Here" programs for customers and employees where she has developed and lead trainings for 650+ employees on nutrition, food allergies, and dairy & sugar alternatives. She has been a Food Stylist on Good Day LA and The Late Show with Craig Ferguson.

Sharon Murphy, formerly the lead chef instructor at Sur La Table and owner of One Fine Fig, has mastered her skills through formal culinary training and her many world travels. Her formal education includes the Culinary Institute of America, New York, as well as supplemental classes from Mario Batali, Bobby Flay, Caroline Caromaya and Chef Marie/Paris. Sharon has cooked for chefs such as Bobby Flay, Giada De Laurentiis, Thomas Keller and Ina Garten. She has served as a Sous Chef for Le Giraffe in Santa Monica as well as a Culinary Expert at Williams-Sonoma in Newport Beach for 6 years.

Sylvie Roux is a French native who loves to share her passion for culinary art with others. Born in the sun-soaked south of France, Sylvie’s French culinary style is influenced by the fresh ingredients native to the region, including tomatoes and olive oil. A majority of her recipes are family recipes, passed down from her mother, mother-in-law, and grandmother. After moving to the United States, Sylvie’s American friends raved about her breads and entrees. She began teaching culinary demonstrations and created her own culinary company in 2010. You will find that her culinary technique is easy to learn and practical for every day, as well as special occasions.