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Hang out with the stars! You know these famous chefs from their books or television. Now you can learn from them in person.
Since opening his first restaurant, Amada, in 2005, Chef Jose Garces has emerged as an enormous talent and one of the nation’s most gifted young chefs. He has opened seven additional restaurants, in both Philadelphia and Chicago; authored a stunning cookbook, Latin Evolution; won the James Beard Foundation’s prestigious “Best Chef Mid-Atlantic” award 2009; appeared on Food Network’s Iron Chef America; and won the most recent season of The Next Iron Chef, making him one of just six chefs in the country to hold the prestigious title of Iron Chef America.
Garces’ Philadelphia restaurants form his eponymous Garces Restaurant Group. He is owner and executive chef of each, and they are all counted among the city’s best: Amada, an authentic Andalusian tapas bar; Tinto, a wine bar and restaurant inspired by the Basque region of Northern Spain and Southern France; Distrito, a spirited celebration of the vibrant culture and cuisine of Mexico City; Chifa, a Latin-Asian restaurant named after the Peruvian eateries of the same name; Village Whiskey, a classic American bar with more than 80 whiskies and world-class bar snacks; and Garces Trading Company, a gourmet market and cafe. Other Philadelphia projects in the works for 2010 include JG Domestic, a restaurant with all artisanal products made in the USA, and a fun beer and bratwurst spot.
Chef Garces is also the executive chef at Chicago’s much-praised Catalan restaurant Mercat a la Planxa, where he works in collaboration with Sage Restaurant Group. Both Distrito and Mercat were named to Esquire magazine’s list of “20 Best New Restaurants, 2008.”
In addition to his successful restaurant ventures, Chef Garces found time to write his first cookbook, Latin Evolution. The book contains modern recipes through which Chef Garces provides authoritative, much-needed context for the newly ubiquitous flavors and cooking styles of Spain, Mexico and much of South America, exploring the history of these cuisines even as he shapes their future.
“As a chef,” he writes in the introduction, “my constant challenge is to find the possibilities that new ingredients and techniques offer, while honoring what has come before. My mantra is simple: ‘authentic’ and ‘innovative’ are not contradictory. This recipe collection is a highly personal mix of my family history, culinary training and personal creativity. That’s how my cuisine evolved.”
Chef Garces won the most recent season of Food Network’s The Next Iron Chef, a fierce competition between 10 top chefs, and is now appearing on the 2010 season of Iron Chef America. As in his other television appearances, he was relaxed and amicable, able to easily explain his method while executing top-notch culinary marvels. His photogenic presence and ease onscreen make him a natural choice for such roles, and a compelling voice for America’s thriving Latin food movement.
An American chef born to Ecuadorian parents and raised in Chicago, Chef Garces began his culinary training in the kitchen of his paternal grandmother. In developing his personal cooking style, something he says is an ongoing pursuit, Garces spent years perfecting different cuisines in top-rated professional kitchens.
Today, that young man from Chicago is known for his wide smile and educational approach to food. Garces has been featured on top TV shows and in prestigious publications such as: Today Show, Nightline, The New York Times, Travel & Leisure, Conde Nast Traveler, Bon Appetit, Food & Wine and Wall Street Journal.
As Executive Chef for Wolfgang Puck Worldwide, Karl Matz is responsible for the culinary development of the division’s flagship Wolfgang Puck Bistro and Wolfgang Puck Express restaurant concepts. With a background that encompasses both fine dining and casual dining, he is ideally suited for the role of creating menus that deliver exceptional quality and service at attractive prices for the casual dining environment.
Karl has seen firsthand practically every corner of the Wolfgang Puck family of companies, having served in a variety of roles in the three separate entities: Wolfgang Puck Fine Dining, Wolfgang Puck Catering and Wolfgang Puck Worldwide.
His first position was with Fine Dining, having been hired as a line cook for Spago West Hollywood in 1996 shortly after graduating from the Culinary Arts program at Los Angeles Trade Tech. Quickly making an impression, he became a member of the culinary team that opened Spago Beverly Hills in 1997, being promoted to Sous Chef in the process. In 2001, Karl joined Wolfgang Puck Catering and helped open Hollywood & Highland. While there, he served as Chef of the Grand Ballroom for events that included the Grammys and the Academy Award Governor’s Ball. Additionally, Karl has been involved with the “Wolfgang Puck” Food Network television series, the cookbook “Live, Love, Eat” and the Wolfgang Puck website.
In 2004, Karl diversified his experience by joining The Cheesecake Factory casual restaurant chain, serving as Research and Development Chef, creating more than 150 recipes over a three year period.
Karl returned to the Wolfgang Puck companies as Director of Research and Development for Wolfgang Puck Worldwide in 2007. Karl joined the Bistro and Express divisions as Executive Chef in 2009, helping develop the restaurants’ “Simple is Delicious” menu philosophy and seasonal approach.
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These masters have made their mark on the restaurant scene, and now they'll teach you the tricks of the trade.
The nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the “Fleming’s 100” that features 100 wines served by the glass. Fleming’s was launched in Newport Beach, California in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today there are 64 restaurants nationwide. Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Awards of Distinction and Wine Spectator’s annual Awards of Excellence.
With more than 140 locations nationwide and over 20 locations currently in development, The Melting Pot Restaurants Inc. is the country’s premier fondue restaurant franchise. At The Melting Pot, fondue becomes a memorable four-course dining experience where patrons can dip into something different. Guests enjoy a choice of four flavorful fondue cooking styles and a variety of unique entrees combined with special dipping sauces. The menu also includes creamy cheese fondues, lively salads, fine wines and mouthwatering chocolate fondue desserts. Founded in 1975, The Melting Pot’s corporate headquarters are in Tampa, FL.
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Treat yourself (and maybe a friend) to an evening that's educational, fun and delicious. And discover how the right wine or beer can enhance a meal.
Just as his business interests keep Greg busy, so do his passions. In addition to fishing, scuba diving and the pursuit of almost every outdoor activity, his keen interest in fine wines inspired him to create his own collection, Greg Norman Estates. Since the beginning, the Greg Norman Estates Australian wines have consistently scored 86 points or above (the equivalent of Very Good to Outstanding) by Wine Spectator. Greg Norman Estates’ 1999 South Eastern Australia Reserve Shiraz was named one of the Top 10 wines of the world by Wine Spectator in 2004—the second time one of Greg’s wines earned a spot on the lauded Top 100 list.
While the Greg Norman portfolio of wines has enjoyed widespread critical acclaim, they are also well loved by novice oenophiles. His newest wines, Greg Norman California Estates, aim to give people the opportunity to experience “the good life” that Greg has enjoyed throughout his travels. This collection of stylish wines applies the high quality, affordable approach of Norman’s Australian wines to five classic varietals featuring grapes from some of California’s most-renowned appellations.
The daughter of a Syrian immigrant, Christine Hanna learned to cook authentic, traditional Syrian food from her grandmother and mother during her childhood. By her 30s, she began to experiment with those traditional recipes, updating them to reflect her interest in the fresh, organic produce and artisan food items available to her in Sonoma County, California, where she lives and heads up her family's winery. Her goal was to update the recipes to celebrate the sublime quality of the ingredients while imbuing them with the flavor profile of her family's traditions. She wanted to streamline the recipes for the modern-day home cook so they could be made in hours, not days. She has introduced those updated recipes at Hanna Winery events, and published them in the winery newsletter and on the website. Her recipes have appeared in Food & Wine, Saveur magazine, and on the syndicated television show In Wine Country, and she has demonstrated them to consumers at cooking classes around the country.
Learn how to make your own Spanish tapas and a fruity sangria to serve with them.
Come discover wines that hold quality and value. Washington is the nation's 2nd largest producer of premium wine and is ranked among the world's top wine regions. Pine & Post wines are backed by a longstanding tradition of outstanding Washington state winemaking and are celebrated for being true to varietal, fruit forward and affordable. The Red Knot family of wines brings together the best of Australia's wine styles - big, bold wines that offer an incredible bang-for-the-buck. Shingleback wines are handcrafted from the Davey Family estate vineyard made in a style that typifies the McLaren Vale. These are lush, fruit-forward wines, extremely drinkable and appealing on the palate.
We’ll pair some of our favorite wine country dishes with the wines that will make them taste their best.
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Take your cooking skills up a notch in a small-group setting. These hands-on classes focus on tricks of the trade, and range in skill level from "recreational" to "master."
In this 3-part series class you will learn how to stock your pantry. Which will lead you to be able to create simple tasty meals with minimal effort and more time to spare.
Get ready to immerse yourself in a full day of cooking Italian. Class will start at 11 a.m. and will break for a one hour lunch, then the preparation for the Italian feast to be had at 4 p.m.
This six-part series is for every home chef, regardless of experience level. We will prepare full menus while focusing on techniques used by professionals, including knife skills, sauces, sautéing, roasting, grilling, and braising. Every class will include time to savor each culinary feat mastered by the students. Students will also receive a certificate upon completion of the class.
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From appetizers to woks, you can learn about a wide variety of culinary topics, regional cuisines, and cooking for special occasions in these classes, which are offered as either demonstration or hands-on style.
Learn more about one of the most popular foods in the world. This small crustacean’s mild flavor makes it a very versatile ingredient in any course. We will show you why cultures all over the world have embraced this prolific delicacy.
This class will focus on using four key ingredients - flour, water, yeast, and salt - to bake fresh bread without a lot of fuss.
Who says you can't have your cake and eat it too? This class is for all those people who can't get enough chocolate. You will be in chocolate euphoria! Learn fun facts, how to temper chocolate properly, and the great benefits of eating chocolate.
Tasty, easy, and fun! Everybody loves dips, and what great party food. So, let’s dive in the luscious world of dips!
Have a great night out with your girlfriends and learn about food and wine pairings.
George Washington Carver changed the American south with the farming of the beloved peanut. High in protein and Omega 6 the peanut is a great part of a healthy delicious diet. Come let us show you how to incorporate these legumes into your regime.
Come out of your shell and claw your way through some exciting new recipes that utilize crab.
This class is no Sunday morning talk show, but you're sure to enjoy learning how to make these pressed sandwich creations.
Apron's is proud to offer private, customized classes at affordable prices. Your event is sure to be a memorable experience, whether you prefer a Hands-On format, a Demonstration class, or a Party-Style event. We have numerous menu selections and themes to choose from, or you can create your own unique class tailored specifically to your special occasion.
Prices range from $35 to $75 per person, depending on the class type selected, the day of the week, and the size of your group. For children's parties, the cost is as low as $35 per child.
Apron's private classes are a perfect fit for corporate team-building events, birthday parties, bridal showers, anniversaries, and any other special occasions. To speak with an Apron's representative and to schedule your own private class, call or visit your local Apron's Cooking School. Classes book quickly; don't delay!
Here is a chance to experience some of the best of the steakhouse cuisine, all in one night.
Good food is all around us everyday, but there is something that makes food on a stick that much better. Come join us as we leave the forks and knives in the drawers and just Stick It!
Learn the ancient art of sushi from beginning to end, including proper rice cooking and ingredient selection. You will also learn the techniques required to roll some of the standards such as Veggie, California, and Basic Nigiri.
Come in and enjoy a little Mexican fiesta where you’ll learn how to make delicious tamales with some other surprises as well.
Vegan cuisine may not be part of your lifestyle but it could be part of a healthy diet. Add these simple recipes to your repertoire with this fun hands-on class.
Learn how to make delicious gourmet meals that look and taste like you have spent all day in the kitchen. If your guests only knew it took very little time. It will be our little secret!
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Children aged 8 to 12 learn fundamentals of cooking for a lifetime in these engaging, fun classes.
Kids come and let our chefs show you how to make your parents happy. Surprise them on a Saturday morning with breakfast in bed.
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Kids aged 13 to 18 enjoy these classes, and their parents enjoy gaining another cook in the house.
No classes currently offered.
