Full Time Programs

Pro Series

Recreational Classes


Join us for an Open House

April 16, 2015 from 6:00pm to 8pm

Come meet our teachers and students

Enjoy cooking and baking demos… tastings in all three spaces…
complimentary beverages including Stumptown Coffee and Art of Tea.

No charge but please RSVP here


This event is perfect for anyone considering culinary school or cooking classes


We are pleased to present the Spring 2015 Calendar. This year we have something for everyone from the serious cook looking to hone their skills with a Pro Series to aspiring chefs who have decided it is time to commit to culinary school with one of our full time cooking or baking programs.  Great schedule options, the finest teachers in Southern California and an incredible facility with the most current equipment.

Artisan Breads, Jam Making, Pasta Making with Bucato Chef Evan Funke, Gluten Free Baking, the new Young Adult Series.

Find out why there is always a wait… and register early for the classes you want.


spring 2015 class calendar and catalog


Have you stopped by our new café? We’re open 7 days a week Monday – Saturday from 8am to 5pm and Sunday from 8am to 1pm.

We’re serving up hot and cold Stumptown coffees, artisan teas from Art of Tea and house-made pastries. We are also serving breakfast and lunch from 8am to 3pm.

Call us at 310-842-9702 for daily specials.




Sauteed Duck Breasts with Southeast Asian Slaw

This is a lovely way to prepare and serve duck and it's a great recipe to follow if you're working with duck for the first time  The tender meat and light slaw complement each other very nicely   We hope you ...

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Kara Gambrel

Kara Gambrel completed our Culinary and Pastry Arts Programs in December of 2014 and she is already on to bigger things! As a member of the morning baking team at the renowned Huckleberry Bakery and Cafe in Santa Monica, she ...

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Aarti Sequeira, Food Network Star

Aarti Sequeira

Winner of Food Network’s Season 6 Food Network Star

The hands-on, comprehensive and sheer joy-inducing nature of the teaching at the New School of Cooking was an emancipating experience for me: with the knowledge of “why” food cooks the way it does, I was freed from the shackles of following recipes to the ‘t’, petrified of making one wrong move. Without the New School, I would never have dared come up with my own recipes, which means I wouldn’t be where I am today!

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