Each class is $75.00 or $250.00 for the entire week per student. Along with the instruction, recipes, and aprons the students are supplied lunch, snacks, and beverages as well as food to take home.
Classes start at 9:30 a.m. and end 2:30 p.m.
Tuesday, June 20, 2006 ~ Ice Creams and Desserts
Curriculum: Tarts, cakes and icing, cookies, and ice cream.
Wednesday, June 21, 2006 ~ Soups
Curriculum: Vegetable crab soup, cream soups, seafood bisque, stocks, gumbo, and roux making.
Thursday, June 22, 2006 ~ International Appetizers
Curriculum: Appetizers from Italy, Greece, Japan & Mexico.
(i.e. ~ tacos, tortillas, salsa, spinach and cheese pie, Italian flatbreads plus.)
Friday, June 23, 2006 ~ Asian Dim Sum
Curriculum: Dumpling making, egg rolls, spring rolls, satés, sushi (cooked), shrimp toast plus.
Tuesday, June 27, 2006 ~ Breakfast Foods & Crepes
Curriculum: Muffins, waffles, crepes, blintzes, quiche, and frittatas along with biscuits and bananas Foster.
Wednesday, June 28, 2006 ~ Vegetarian
Curriculum: Creative vegetarian entrees and salads along with Indian and Asian dishes including working with tofu.
Thursday, June 29, 2006 ~ Chocolates
Curriculum: Molded chocolates, truffles, chocolate cake, ganache icing, and chocolate mousse.
Friday, June 30, 2006 ~ Pastas
Curriculum: Homemade pasta noodles, raviolis, sauces, tortellini, and lasagna.
Chef Jackets can be provided for $ 25.00 per chef to keep!
Black aprons can be provided for $ 10.00 per chef to keep!
Along with the successful Pierpoint Restaurant in Baltimore, Chef Longo's other achievements include an ACF bronze medal in the Cold Foods competition in 1986. She was a past board member of BICC. She won Honors with the National Dairy Council for the Best Ice Cream in 1992. In addition in 1992, she won second place in the National Pork Producers Council contest. In 1994, she was one of Restaurants and Institutions nominees for one of the "Best Restaurants in America". She and the restaurant have been given consistent high reviews since Pierpoint opened. In 1995, she was a guest of the James Beard House as well as TV Food Network's Ready, Set, Cook. And recently, she was also named as one of Maryland's 100 most successful Women by Warfield's Business Record
Registration & Information
(p) 410-675-2080 (f) 410-563-3007 (e) email@example.com
Each child must have permission from a parent to take the cooking classes and permission in writing to use a paring knife. Most classes are designed to use a food processor and are knife free.
A $50.00 deposit is required at registration to secure the students space in the class. The balances on the class fees are due 48 hours prior to the class by check or cash.
Forty-eight (48) hours notice is needed for a full refund. Any cancellation less than 48 hours from the class start will receive a partial refund based on expenditures and is discretionary.
Classes tend to fill quickly ~ register now!