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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: $51) per workshop.

French Bistro

Imagine yourself dining in a Parisian bistro while you prepare dishes with fresh and seasonal tastes of France! Relish in your delectable creations such as mussels with white wine and garlic, provencal stuffed tomatoes, supreme of chicken with calvados cream sauce and pot de crème. Menu includes mussels with white wine and garlic, provencal stuffed tomatoes, supreme of chicken with calvados cream sauce and pot de crème.

Tu     Dec. 2     6:30pm-9pm     $59    #142614     Inst: Chef Winthrop

Make Ahead Entertaining

Scrambling to get ready while preparing dinner for your guests? Make ahead entertaining will teach you shortcuts and tips to making delicious food ahead of time so you won’t be scrambling at the last minute! Menu includes chilled cauliflower soup, eggplant pate with pita chips, roasted figs with proscuitto, truffled popcorn, rosemary and chipotle roasted nuts.

Tu     Dec. 9     6:30pm-9pm     $59     #142618     Inst: Chef Murphy

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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 & More!

W     Oct. 15     7-9pm     $39     #142628     Inst: Chef Roux

French Seasonal Cooking with Chef Sylvie Roux

Impress your family and friends with amazing dishes made with fresh seasonal ingredients and the fabulous flavors of fall! Join Chef Sylvie Roux in creating these seasonal dishes and delight in enjoying the “carte du jour” for lunch afterwards. Register by 3 p.m. the day before the workshop. Inst: Sylvie Roux. Supply fee: $10 per workshop. IFAC Member: $36. Ages 16+.

Th     Nov. 13     10am-1pm     $39     #142640     Inst: Chef Roux

Menu includes Eggs benedicte, gratin dauphinois and chocolate souffle.

Th     Dec. 11     10am-1pm     $39     #142641     Inst: Chef Roux

Menu includes Holiday appetizers, salmon souffle and Christmas log.

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.