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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.

Gastropub Favorites II
Discover the high-quality comfort food that so many gastropubs are known for! Learn the tips and techniques of combining rich flavors and textures while celebrating these amazing gastropub dishes! Gastropub fare is an elevation of traditional English and Irish pub dishes to a higher level - a fairly recent trend in the restaurant industry.
Menu includes: Creme Fraiche Deviled Eggs Wild Mushroom Mac n Cheese Shepherds Pie Chocolate Stout Cake. Menu subject to change.
Tu     Feb. 3     6:30 p.m.-9 p.m.     $59     #149244     Inst: Chef Winthrop

Dad’s Turn to Cook 
Dads, do you dread when it’s your turn to cook? Learn how to prepare a delicious meal with ease that your kids will love!
Menu includes: Lasagne Cupcakes Sautéed Broccoli Old-fashioned Chocolate Chip Cookies. Menus subject to change. 
Tu     Feb. 17     6:30 p.m.-9 p.m.     $59     #149245     Inst: Chef Murphy


Sweet & Savory Pies
The best of both worlds! Learn to make flaky, delicious pies that will tempt indecisive taste buds.
Menu includes: Savory Beef & Vegetable with Cheddar-Rosemary Biscuits Chicken Pot Pie French Apple Tart. Menu subject to change. 
Tu     Feb. 24     6:30 p.m.-9 p.m.     $59     #149246     Inst: Chef Winthrop

Special Sunday Dinner
Start a family tradition of Sunday dinners! Explore new flavors and combinations to make the perfect dinner that everyone will be begging you to make again and again.
Menu includes: Flank Steak stuffed with pesto Goat cheese and chive souffle Ratatouille Gratin Olive Oil Mousse. Menu subject to change. 
Tu     Mar. 3     6:30 p.m.-9 p.m.     $59     #149247     Inst: Chef Murphy 

Easy Chinese Take Out 
All the ease of Chinese takeout without having to leave your house! Recreate your favorite Chinese takeout dishes with all the flavors of the Far East.
Menu includes: Pineapple Fried Rice Beef with Broccoli Easy Orange Chicken Chinese Almond Cookies. Menus subject to change. 
Tu     Mar. 10     6:30 p.m.-9 p.m.     $59     #149248     Inst: Chef Winthrop

St. Paddy’s Celebration
Delve into the flavors of St. Paddy’s Day! Create traditional favorites as well as modern twists on popular dishes.
Menu includes: Lamb Stew Soda Bread Guinness Ice Cream Floats. Menu subject to change. 
Tu     Mar. 17     6:30 p.m.-9 p.m.     $59     #149249     Inst: Chef Murphy

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 Sausage, Kale & White Bean Stew Indian-Spiced Lentils with Tomato & Cream. Menus subject to change. 
Tu     Mar. 24     6:30 p.m.-9 p.m.     $59     #149251     Inst: Chef Winthrop

Baking with a Twist
Break the rules of baking with these treats that are anything but ordinary!
Menu includes: Olive Oil Cake Mint Biscotti Chocolate Cupcakes with Fromage Blanc. Menu subject to change.
Tu     Mar. 31     6:30 p.m.-9 p.m.     $59     #149250     Inst: Chef Murphy



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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: Chef Sylvie Roux. Supply fee: $10 per workshop. $39 (IFAC Member: $36). Ages 16+. 
French Seasonal Cooking (Feb. 5) 
Menu includes: winter leek soup, crepes party (sweet & savory).
Th     Feb. 5     10 a.m.-1 p.m.     $39     #149915     Inst: Chef Roux

French Seasonal Cooking (Feb. 26)
Menu includes: upside-down pepper tart, spinach risotto, pear chocolate tart.
Th     Feb. 26     10 a.m.-1 p.m.     $39     #149916     Inst: Chef Roux

French Seasonal Cooking (Mar. 19)
Menu includes: homemade basil pasta, pesto dauce, chocolate mousse.
Th     Mar. 19     10 a.m.-1 p.m.     $39     #149917     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     Mar. 11     7 p.m.-9 p.m.      $39     #149259     Inst: Chef Roux


Baguettes & Brioches
W     Mar. 18     7 p.m.-9 p.m.    $39     #149260     Inst: Chef Roux


Choux & Eclairs
W     Mar. 25    7 p.m.-9 p.m.     $39     #149261     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.