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Culinary Arts Workshops are back at IFAC!

Enjoy fresh tastes of the season and discover culinary tips while perfecting gourmet recipes created by professional chefs.
All workshops are hands-on unless noted as “demo” in course title/description. Instructor/Chef(s): Christianne Winthrop,
Sharon Murphy and Mark McDonald.

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 Macarons I

Back by popular demand, it’s the first macaron workshop of two this spring! Strengthen your skills in creating these petite, light-as-a-feather French treats. Make vanilla macarons along with Swiss buttercream in multiple flavors like vanilla, rum and Nutella in addition to salted caramel chocolate ganache…. C’est délicieux!
Tu     Apr. 8     6:30–9pm     $59     #139185     Inst: Chef Winthrop

Go Green!

Cooking “green” goes hand-in-hand with preparing healthy, simple meals that taste delicious. Join us for this conscious culinary experience while experimenting with fresh ingredients and recipes such as dolmadas made with kale and stuffed with beets, zucchini pasta with olive tapenade sauce, yoga salad with pistachio dressing, and avocado & chocolate pudding.
Tu     Apr. 15     6:30–9pm     $59     #139184     Inst: Chef Murphy

Basic Cheese Making

Learn the art of making your own cheese – a craft that dates back to at least 5,000 years and to ancient Egyptian civilization! Try basic - yet delicious - recipes that will impress even the finest cheese connoisseur. Make homemade herb butter, ricotta (two ways), queso fresco, and hand-pulled mozzarella. 
Tu     Apr. 22     6:30–9pm     $59     #139186     Inst: Chef Winthrop

April in Paris

….What is more charming than springtime in Paris? The springtime cuisine in Paris, of course! Learn to create a meal with fresh and seasonal tastes of France. Menu will include radishes with butter and sea salt, endive, pear & Roquefort salad, beef bourguignon, and pear clafouti.
Tu     Apr. 29     6:30–9pm     $59     #139187     Inst: Chef Murphy

Spring Soups

Spring fruits and vegetables make wonderful light and flavorful soups that won't weigh you down. Enjoy the flavors of the fresh, bright, and tender produce of the season while focusing on creating an appetizer or main course meal in a bowl! Menu includes heirloom tomato gazpacho, fresh pea and mint soup, cabbage soup with poached pears, and spring vegetable soup.  
Tu     May 6     6:30–9pm     $59     #139189     Inst: Chef Murphy

Mexican Fiesta: Mole

Celebrate the authenticity of traditional Mexican cuisine in this workshop focused on mole –a chili pepper- based sauce used in a variety of popular south-of-the-border dishes, and one of the most representative dishes at Mexican celebrations.
Learn to spice up your next fiesta with these favorites: mole negro enchiladas, cumin-scented black beans, Spanish rice, and churros with Kahlua chocolate sauce.
Tu     May 13     6:30–9pm     $59     #139188     Inst: Chef Winthrop

Spring Side Dishes

Focus on tasty dishes that will accompany any fresh and seasonal  main course. Menu includes smoked salmon canapés, buttermilk popovers with corn & chives, massaged kale salad with ricotta salata, and asparagus & gruyere tart.
Tu     May 27     6:30–9pm     $59     #139191     Inst: Chef Winthrop

French Macarons II

Participate in the second spring macaron workshop at IFAC! Come prepared to continue learning various troubleshooting techniques to perfect these airy and colorful French confections while delighting in flavors such as rose raspberry, chocolate espresso, lime curd, and salted caramel.
Tu     Jun. 3     6:30–9pm     $59     #139190     Inst: Chef Murphy

Cupcake Wars II

IFAC’s most popular class is back! …Cupcake connoisseurs , get ready for this sweet springtime return of Chef Winthrop’s delicious cupcake recipes and baking techniques. Learn how to make Boston creme cupcakes with vanilla custard & dark chocolate ganache, red velvet cupcakes, Swiss buttercream, and mascarpone cream cheese frosting.
Tu     Jun. 10     6:30–9pm     $59     #139193     Inst: Chef Winthrop

Vegan 101 Dinner

Learn to appreciate, embrace and prepare conscious cuisine free of dairy and animal by-products while still enjoying and preparing a meal that is tasty, fresh and seasonal. Menu includes fennel salad, spring rolls with a twist, udon noodles with edamame pesto, and raw cheesecake with raspberries.  
Tu     Jun. 17     6:30–9pm     $59     #139192     Inst: Chef Murphy






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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.