la magazine LA's most creative cooking classes

LA’s Most Creative Cooking Classes

Los Angeles Magazine’s  included New School in her roundup of “L.A.’s Most Creative Cooking Classes” stating:

Sure this is where the professionals go (they have an extensive pro program and a cafe) but newbies should definitely try Basic Cooking at this charming red brick artisan cooking school… At the end of class everyone eats the assignment. They also have specialty classes on how to make cool things like Dim Sum, bread, and macarons.”

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People Magazine Online: Graduate Minka Kelly to Launch Cooking Show

Television Actress, Minka Kelly (Friday Night Lights, NBC) Graduated from the ProCooking Course at New School of Cooking in June of 2015.

“We’re going to be traveling around the country and learning about all of those fascinating things to do with our food and the process where it goes from farm to table,” she revealed to PEOPLE during an interview for her recent partnership with Trulia.

Kelly, 35, spent six months at the New School of Cooking in Culver City, Calif. where she learned how to create extravagant dishes, such as homemade pasta, designer salads and much more—giving her the confidence in the kitchen she’d be searching for.

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Read full article here:

New School of Cooking Featured on GQ

New School of Cooking has recently been showcased on the GQ online series, GQ Stories.  Host George Laboda stopped by our kitchen to get a lesson on making the perfect steak and peppercorn sauce with our very own Chef Ryan Luttrell.  To watch the segment, Episode 2, click here.

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LA Times – 15 Great Places for Food Lovers

LA Times includes New School of Cooking and our café in the 15 best places for food lovers in Culver City, California:

New School of Cooking — Classes at this cooking school are all hands-on so students really learn the techniques and recipes. You can start with a class as basic as knife skills, or learn to make sauces, pies, how to cook with meat or fish, or take a class in an ethnic cuisine. In addition to individual classes, the school offers four-week series in basic cooking, vegetarian cuisine, regional Mexican and more. Weekend classes may include Thai 101, artisan bread-making or a pizza or pasta workshop. Want something more serious? The New School of Cooking also has a six-month professional culinary arts program and professional baking and pastry arts program. Go to the website to see the schedule of classes, and if you’re in the neighborhood, stop by New School Café next door for housemade pastries and a casual breakfast and lunch menu.

LA Weekly Feature

We were featured this week in LA Weekly’s round up of the best places to take cooking classes in LA!  We always consider it a win to be recognized by our community.  Check out the full article here.

chef jet tila, food network, ramen, asian fusion

Taste of Ramen with a California Spin

Chef Jet Tila and Japanese Food Expert Sonoko Sakai cook and present an East meets West cooking demonstration and tasting of ramen at New School of Cooking in Culver City, California this Thursday, February 26th from 3:00PM to 4:00PM. Sonoko will present a classic ramen while Jet will use his talent for fusion cooking to incorporate local Farmer’s Market ingredients into a reimagined version of this traditional dish. This professionals- only event is being presented to local chefs, writers and food professionals by the Japanese External Trade Organization and Nishimoto Trading Company in a creative collaboration with New School of Cooking.

To attend the event, please call the school at 310.842.9702

Edible Westside catches up with Chris Becker of the New School of Cooking

Edible Westside’s Edible Inspiration

Allured by California’s farm-to-table movement in the late ’70s, Christopher Becker left the East Coast, finding himself at Inn of the Seventh Ray restaurant in Topanga Canyon, looking for a job. This future culinary educator came to the Inn with no formal training—just years working his way up at his grandfather’s meat-and-potatoes diner.

“It’s how they did it in Europe,” Becker said. “They had apprenticeships without formal cooking education.” He auditioned on the spot, improvising out of a kitchen with unfamiliar ingredients: free-range chicken, millet, quinoa and fresh herbs from a hillside garden. Although Becker landed the head chef position, he considers it a “blip” in his robust culinary career. But perhaps it’s that experience that most resembles what he’s trying to do for aspiring chefs nearly 40 years later at The New School of Cooking in Culver City.

The greatest complaint he hears from restaurant owners is that graduates from top culinary schools have excellent knowledge, but they don’t always know how to cook.

When Becker bought The New School of Cooking last year he set out to train chefs who can cook at the drop of a toque, whether in a professional capacity or for recreation.

His goal—to build the best cooking school in America—may seem lofty, but when looking at his vast and varied career, which oscillated between student and teacher, Becker may just have the experience and enough bravado to pull it off.

A self-described autodidact—one who learns on his own—Becker has always “loved to take apart things and put them back together, maybe in a better way than they were before.”

Mentored early on by Executive Chef Brad Odgen at Campton Place Restaurant in San Francisco, he was introduced to cooking with America’s bounty, like wild mushrooms and heirlooms, while working along- side many up-and-coming chef talents such Michael Mina and Charlie “Chuck” Trotter. He then took his knowledge of American regional cuisine to the Westin Hotel, where he was exposed to a grander kitchen operation. “They fabricated everything, even had their own butcher,” he reminisced. “It was a good experience.”

With his wife, Becker followed head chef opportunities to Los Angeles and then to Florida, where one day he was asked to talk with local high school students about cooking—essentially be a home ec. teacher. Although “harder than it looks,” Becker discovered a knack for talking, teaching and cooking at the same time, and turned toward culinary education—in a big way.

Over the next two decades, he founded the California School of the Culinary Arts and Kitchen Academy and was instrumental in bringing Le Cordon Bleu to North America, introducing the classic French methods to culinary education.

Within this illustrious career, Becker has also owned two restaurants—one in The Haight serving nouvelle cuisine to “hippies and gay men,” and more recently, Christopher’s in Pasadena.

Practical experience, philosophical ideals, refined classical French training and a coarse immersive education intersect for Becker at The New School of Cooking, where he offers programs for cooks on all levels, at any point in their career.

Becker sees The New School of Cooking as a place for like-minded food enthusiasts. Students keep coming back. “They fall in love with the teachers,” Becker said. And, like a man who’s found his place in the world, Becker continued, “it just feels good to be here.”

Read the full article at Edible Westside

refinery29 culver city guide

Refinery29’s Culver City Guide

In Refinery29’s Culver City Guide which features New School of Cooking, Ali Hoffman states, “Whether training to become a professional chef or simply wanting to take a class on how to shoot better photos for your personal food blog, New School of Cooking has you covered.”

Check out the entire guide here

Alex T Cooks attends our Advanced Pastry Arts demonstration

Alex T Cooks at the New School of Cooking

Food blogger and fellow chef Alex Thomopoulos attended one of our food demos for our Advanced Professional Pastry program, and here’s what she had to say:

Last week I went and visited this incredible culinary school in Culver City, CA called the New School of Cooking, and it completely blew me away. I only wish I would have known about this place before I went to culinary school. What I love most about this school is that is progressive- although built on a foundation of classical technique and traditional recipes, the school’s focus is on the food and chefs of today. The curriculum caters to all different levels of  food enthusiasts. Whether you are looking for a couple classes to take to learn a new cuisine, brush up on your culinary skills or are looking to fully immerse in an intensive pro pastry or cooking course the New School of Cooking, offers it all. They have been doing “open house” type events in where you can go, watch a cooking demo, and learn more about the school. I urge you to check one out, if anything for the free food.

If you are interested in taking cooking classes or doing a mini or full chef program  please check out the New School of Cooking. I promise you, you will not regret it.

She adapted our buttermilk biscuit recipe for Gluten Free diets. Read more about her experience and get her adapted recipe.

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secrets to perfect pie from full time baking and pastry classes

Recap on Secrets For Perfect Pie

The Unemployed Eater – a self-proclaimed “LA dude who likes food” – was one of the fellow pie eaters at the KCRW fundraiser last night watching Sherry Yard and Evan Kleiman giving away secrets for perfect pie while working their magic at the New School’s kitchen. “Overall, a great and filling evening of pie for a good cause.”

Read his article at

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the actor's diet recaps pie night

The Actor’s Pie Night

Lynn from The Actor’s Diet attended the KCRW fundraiser hosted by the New School of Cooking. She states, “Notice how my plate is clean and everyone else’s isn’t?… Am definitely feeling it today – but it was worth every bite. I seriously died and went to Pie Heaven.”

Read the full article here

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