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The New School of Cooking
Categories: Education Specialty Schools Cooking Schools Education Specialty Schools Art Schools Cooking Schools, Art Schools [Edit]
8690 Washington BlvdCulver City, CA 90232
Neighborhood: Culver City
(310) 842-9702
About This Business:
The Art Institute of California -- Los Angeles prepares students for entry-level positions in creative, challenging careers. An impressive faculty of… read more »
26 reviews for The New School of Cooking
26 reviews in English
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Review from Rodney H.
I'm the geek who when watching Top Chef with the family oohs and aahs at their knife skills. In fact, anytime they slice, dice or chop I get harder than their forged steel blades and exclaim "damn I'd kill for those knife skills." Usually the Mrs has long tuned me out by now but I guess she was actually listening as I got a Knife Skills Class for Christmas!!
These classes max out at 15 which allows you to view everything that is being taught by Chef May along with interaction with your fellow students (it was bunch of married guys at my table who where more exited to be at the class than at a bar watching football). After a quick introduction on the types of knives you'll need in the kitchen, the importance of keeping them sharp and how to store them it was time to grab your own knife and get going.
We cut potatoes, apples, carrots, cabbage and learned a trick how to cut onions which earned a groan from the class as we've all been doing it wrong. Speaking of, I've been cutting wrong all these years too (it's bring the knife down then pull back, not pull back then down after cutting) which should now make my life in the kitchen easier.
This class also left me realizing how little I actually knew about proper techniques and I'm already looking forward to other classes.
Best part? We were actually sous chefs and our slicing and julienning ending up being used in a meal which we got to enjoy at the end of class. -
Review from Katie L.
12/13/2011 1 Check-in Here
This review is for the Recreational Class only!
My boyfriend and I attended the Cuban class. I like the set up of the classroom. You sit at tables in the beginning, which overlooks the kitchen and go over all the recipes that you will be cooking. This can get lengthy and I found myself not paying attention at some points. But no worries, the assistants are there to help you the entire time you are cooking. After going over recipes, you randomly draw from a bowl what recipe you and your partner will be doing.
We were hoping for the whole snapper and SCORE! that's what we pulled! It was really fun cooking a whole fish and I was nervous it wouldn't turn out good since the entire class would be tasting it.... FLASH FORWARD- Everyone loved it!!!
It was fun interacting with the other people in the class and tasting their food as it was getting ready. They even served Mojitos at our class! That was awesome.
Margaret taught our class and was getting over a cold so she wasn't at 100% but she was still informative and pleasant and helpful when we needed her. The other 2 assistants were great as well. I wish I caught the name of the curly haired blonde lady because she was so sweet!! I loved her stories and cooking alongside her.
At first it seemed like the kitchen would be too small to accommodate all of us but once we started cooking things flowed smoothly. There is also a cleaning staff there who are constantly picking up your dirty dishes, wish I had that at home!
At the end of the class you push all the tables together, sit down and enjoy everyone's food. It was fun talking with everyone and discussing our dishes. Totally laid back!
You get to take the recipes home and I will definitely be cooking some more of the dishes that were on our recipe list. I heard the Morroccon class is really fun. I might try that one next.
I would also like to praise the amazing business Director, Anne. She truly cares about each and everyone's experience at the New School of Cooking and goes above and beyond to make sure you are happy. It is crucial in this economy for businesses to interact with their customers and keep the line of communication open. Anne is a gem and knows how to make each person feel special.
I definitely recommend this as a fun date night, group gathering or mother-daughter evening. You won't regret it!Listed in: DAILY DEALS- How I live my…
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Review from Rona L.
West Los Angeles, CA
11/10/2011
I'm taking the Pro Chef Level 1 classes now and they are fabulous! Our teacher, May Parich, gives great instruction without a ton of extraneous information or useless stories. She's pleasant and allows for as many comments and questions as needed. She even laughs at my jokes-a plus in my book! Since the classes are 4 hours long, they leave plenty of time for lecture time and hands on cooking.
The biggest bonus of a course like this is that the subject matter allows for true creative cooking-not just following recipes. We learn the basic tenets of the craft so that we can make anything-with or without a recipe. I can open the refrigerator and whip something up or pick up a bunch of veggies and herbs at the farmer's market with confidence that whatever I make will be delicious!
I can't wait to finish and take Level 2!! -
Review from Rachel M.
7/26/2011
Since I was a little girl, I dreamt of attending cooking school to become a pastry chef. However, there were a number of factors that made me choose a more practical route over my passion. Some people even criticized my cooking school dreams.
Since I do have a full time job and don't not have an extra $30K to attend Le Cordon Bleu, New School of Cooking was the perfect solution that fit into my busy schedule. I just completed Pro Baking 1, which was made up of 10 classes. The tuition cost was $1400. With the special code listed on the website, I was able to pay half when I registered and the other half on the first day of class. The price is very reasonable. We used great ingredients in the fully equipped kitchen. Plus, we didn't have to do our dishes afterwards.
Since the course length is a total of 40 hours, you cannot learn and perfect everything in class. I like to think of this as a self study course. Practicing at home during the week was highly encouraged. I headed over to Smart & Final and Surfas and stocked up on the baking basics and essentials in order to practice the lesson of the week (i.e. pies, cakes, cream puffs, etc..). Baking several times throughout the week maximized the learning experience for me.
Carol was an excellent teacher and made me look at baking in a different light. Carol showed us techniques that I would not have learned from cooking shows or cookbooks. She even mentioned short cuts and specific techniques that are used in professional kitchens versus a home kitchen. I don't order pastries from cafes anymore. I also choose wisely when it comes overpriced desserts since I now know how to properly make them.
The class is composed of 12 students, which was the perfect size. Everyone was so nice and eager to learn whether if they were there for fun or in hopes to pursue a baking career. We were provided with excellent recipes as well as a CIA cookbook. The four hour class includes lecture, demonstration, and hands-on experience. The hands-on portion made up a majority of the class, and we usually did not finish on time. The best part was taking what we baked home. I had a lot of baked goods that I had to share with friends, family, and co-workers. I also increased the total hours I exercise since everything tasted so good.. I had so much fun, and there was never a boring moment.
I've had a passion for baking at an early age. The past two years I lost a little bit my passion for it. This class reignited my love for baking and reminded me why I love doing it. I loved the feeling I had when I first put on my chef's jacket on the first day school. I look forward to taking other programs such as Pro Baking 2 and Pro 1. I may look into a second career or career change all together. For now, I'm happy making people smile with my yummy desserts. -
Review from Dan D.
Los Angeles, CA
8/28/2011
I took the Essential Knife Skills class on Saturday. The instructor, Chef May Parich, was an excellent teacher. She has a talent for explaining techical aspects of knife skills in a way that is easily transferable to the task in front of you. If you are interested in gaining a baseline skill set for ingredient preparation, this is a great class.
I am interested in professional cooking classes, so I wanted to check out the school. It is very intimate, which makes you feel like you are a part of the kitchen. I had some questions about the school, and the owner, Anne Smith, was very sweet and approachable. I am looking forward to taking additional classes here. -
Review from yelper y.
Los Angeles, CA
12/12/2011
I took the Pro Course 1 last year and I really enjoyed it. While I wont be mistaken for a Michellin chef anytime soon, it really gave a fantastic foundation for proper techniques. The people in my class were great, we were all about the same level experience wise, there were no absolute novices which was good. plus you get to sit down and taste all the food that your classmates have made at the end and its truly yummy.
the recreational classes were too basic for me. it was frustrating to be paired with someone who had never used a knife before or with couples who were just doing something cute when i wanted to learn a specific cuisine or technique.
overall, totally recommend. -
Review from Cari W.
Beverly Hills, CA
12/8/2011
Oh my goodness I love Ann! I had the best experience learning new cooking techniques and enjoying the final delicious work of art! I highly recommend their classes!
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Review from Monica C.
Burbank, CA
11/5/2011
I schedule 2 classes with chef Jet Tila, since he is a known chef. First class, he canceled so I took with May Parich, it was ok. She in not too friendly and was more interested in talking to the other helping chefs than helping the class. The second class, the same, I received an email from the school that Chef Tila was not going to make it to class...again. I mean the purpose of paying for a more expensive class is it to be taught by a known chef. If I need a class with a regular chef, closer to home and cheaper, I can get it. Not worth the price for the way they treat their paying costumers.
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Review from Chi C.
CANAL STREET, NY
11/10/2011
Nope. Nice but small facilities. It's the staff that really let the place down. Another review said they were aloof but I'd say they were sour. Hiding away in their cubby hole.
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Review from kristen w.
Santa Monica, CA
4/21/2011
A few years ago, I was given a New School gift certificate by friends. Being a foodie who loves to cook and eat, I was thrilled for the gift!! I opted for the roasting course and am so happy I did.
The day began with a detailed and informative explanation of the "joys" of roasting meats and vegetables. We were given a handout listing different meats such as pork, beef, etc. and what were the ideal cuts to roast and what made for good roasting. The words "fat" and "oil" were being tossed around a lot so I knew I chose my course wisely. I do not feel awkward in a kitchen cooking at all but if you are then perhaps some of the terms and basics might be off-putting. Don't let it discourage you as cooking is only positive.... creating, eating, sharing... it's all good.
Once orientation ended, we were given recipes and divided into pairs. I have this weird fear of raw meats and I blame it on my mother who's a germaphobic nurse. With that said, there is little time to hesitate or pause in a cooking course. The pace is fast but the results are delicious!!!!!
The course ended with all of us trying each other's dishes and talking about what we loved, liked and didn't like. Personally I'm not a fan of roasted fish but roasted pork is YUMMY!!!!
Now I roast food all the time. I loved my experience here and totally recommend New School!!!! -
Review from Christine L.
West Hollywood, CA
6/8/2011
I took/am taking the basic vegetarian series with May and love it. The classes are motivating and fun. I've even started going to the farmer's market for fresh fruits and veggies thanks to May.
I also took a Fresh Pasta workshop (pasta, filling, sauce). All the pastas that were made in that workshop were amazing and I never want to buy pasta again! There is a huge difference in taste and texture. -
Review from Peter C.
7/1/2009
I took the knife skills class as an intro to this place, and been a fan ever since. If you have a great set of knives at home but not a lot of confidence, or want to build up your skills before you splurge on a good set of knives, this is place to do it. Highly, highly recommend this class if you've never been to New School of Cooking.
My favorite teachers are Cindy and May. Cindy teaches most of the baking classes, and if you're a scientist/nerd (like me) she'll teach it in a way that makes sense to you. If you're not all that into the science of baking, she'll still teach it in a way that will keep you interested. Taking her vanilla class will forever change your life. Seriously.
This is a very hands-on school. Don't expect to be sitting back in a chair and observing. I hate cooking "classes" that really turn out to be cooking demos. Roll up those sleeves and start cutting, measuring, stirring, whatever. They're very big on being safe and having fun at the same time.
Best to go with a buddy, since you usually get paired up. If you're solo tho, you generally meet some very cool and interesting people. The price for 1 class may seem kind of high, but at the end of class you get to eat everything that you and your classmates made, and they'll also open some bottles of wine, so it's like having a nice meal as well. Cooking is a skill that never goes out of style. I don't care if you were making pizza bagels in your college dorm room in a teeny tiny toaster oven, or making dinner for 10 of your closest friends and told them to just bring themselves. Expressing yourself in the kitchen, experimenting with what does and doesn't work is a skill and an art that you can use your entire life. This place helps you get better at that. -
Review from Leo L.
Los Angeles, CA
7/12/2011
I took the Pro 1 Class here with Carol as my teacher. This class really did change the way that I approach cooking. It took away my most of apprehensions in cooking from gutting lobsters to baking breads from scratch. But most of all, the class showed me how to become a proper cook, rather than someone who can follow recipes really well. I really recommend the pro series, as the quality of the education that you receive is well worth the price- you get a text book, a chefs coat and 4 hours a week where you as much fun cooking food as learning about it.
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Review from Christine K.
Greater Los Angeles, CA
7/23/2009
This is strictly for the Izakaya class.
First off...it may sound crazy but I would much rather have a japanese chef teach this class...or at least someone who is specialized in japanese food.
We had a chinese american chef...ummm no....
It's like wanting sushi and you have mexicans preparing it, or Italian food made by Koreans...it's just not the same!
I found out the class was $85!!!
I would have never paid for that...!
So anyways the instructor just goes over ingredients...and we do a random drawing of which dishes to make. I REALLY HATED THIS PART b/c I wanted to make certain dishes...not stupid grilled salad which I haven't seen in any of izakaya places!!!!
Also Izakaya is supposed to be small plates.
Every team should have made their own small plates, not catering size!
Instructions for these dishes were not good at all!
Doesn't tell you how to cut your meat or veggies half the time...
Me and my friends were missing ingredients in our trays!
Her assistant couldn't get the ingredients right...I wonder why??? Cuz she's not japanese...sorry but she wasn't even Asian!!!
All she did was drink alot of sake from mid class on!
Everyone was all over the kitchen, most not knowing basic kitchen safety, healthcode, and etiquette.
BYO aprons are not provided.
1 star for the experience.
1 star for the company I was with.
I will never take a class here again. =/ -
Review from Virginia D.
Los Angeles, CA
4/2/2009 4 photos
I just finished Pro 2 last Sunday(& Pro 1 in November) and I can now take on Top Chef!! i wish.. maybe one day ;)
The program at the New School of Cooking is like the ITT Tech version of culinary school. This program is perfect for people who don't have 30K and 40 hours a week to learn how to be a chef or cook like one. You just need 5 hours a week and $2,500 for Pro 1 and $1,400 for Pro 2.
Pro 1 was a 20 week class that focused on french techniques, with topics ranging from stocks to shellfishs to braising and stewing to make yeast breads, desserts and plating.
Pro 2 is a 10 week course that focused on ethnic foods, menu development, and wine and food paring.
The value of the program was worth the price tag and the time. The food itself was worth it. It was like eating at a fine dinning buffet every class. We made Filet Mignon with yummy sauces, cheese soufflé, Lobster Bisque, Risotto, Beef Stew cooked in multiple ways, Quiche, Eggs Benedict, and the list goes on... Get ready to gain at least 5 lbs! -
Review from Sara D.
Torrance, CA
7/17/2007
I've taken several classes over the years. Been to other culinary schools to take classes as well and they are by far the most hands on & educational.
I took the Wok class with Jet and he really is passionate about the type of food he cooks. He'll even set up an appt to meet you at a Asian Market in Hollywood (think his family owns it) to set you up with all the things you need to cook proper Asian (Thai/Chinese) food.
Mei is also a great teacher. She is a food purist and I really respect her philosophies on food.
Their cutting class is awesome. I can chiffonade like nobody's business now & thanks to Jet my wok is seasoned to perfection.
Awesome school I can't wait to go back for more classes. I wish the classes were cheaper so I could go more often but they are well worth the $$. All different walks of life type of people. I'm still buds with a few cooking class partners. -
Review from Michelle T.
Palos Verdes Peninsula, CA
Updated - 9/18/2010
I feel obligated to write a short note. I noticed another reviewer gave a poor review because she thought she was going to get paid $75 for assisting at a class. When I was assisting at New School, nobody ever told me I would get paid; they told me I would get to attend the class I was assisting for free. I think maybe the reviewer misunderstood her friend, who probably meant that it was like getting paid $75 because you don't have to pay to attend since you're assisting. It's really unfortunate that the reviewer thought she would be paid for assisting, as that would then obviously be very disappointing not to get paid, but I don't think Anne should be penalized when Anne never promised to pay.
Listed in: My Neighborhood
1 Previous Review: Show all »
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2/24/2007
I love this cooking school! They have really interesting classes covering a range from cooking… Read more »
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Review from Vicky D.
Los Angeles, CA
4/28/2009
I took a Roasting class at the school. It is nice cause they limit the size of the class to about 20 ppl. You get to partner up with someone, so bring a partner unless you want to meet someone new. There are people from all different ages when I went early 20s to late 60s and from all walks of life.
The food we were taught to make was amazing. But we only really got to make one dish her group of 2. Wish I had to make at least 3 dishes. The prices are reasonable for a 1 class session..they are professional and clean. They also were very good at explaning the essentials about the meats that we were cooking, and the proper cooking temps and how to choose meats.
We went on a weekend and parking was relatively easy to find, though not ample. Come on time cause they start on time! They are professional and the instructor I had was nice.
Best part we all got to eat everything!! I recommend Roasting. .
My only complaint is that I really did not enjoy the receptionist when I called. She could have been nicer. -
Review from Tony T.
Los Angeles, CA
3/15/2010
I have driven by this place through the years and I LOVE cooking and wanted to sharpen my skills and expand my knowledge base so I decided to give it a try in 2010 (kind of like my New Year's resolution). Looked at classes back in December and January and signed up for a Chinese Dumpling class. I like going to dim sum and wanted to learn how to make things like har gow. It's a small kitchen, fits 16 students and 4 tables/stations. You sit there for maybe 20-30 minutes in which the instructor goes through various ingredients (orienting non-Asian cooks to the ingredients). You then pair up and literally pull from a bowl of selected dishes to prepare. You are given a handout on how to make everything and the instructor fine tunes certain aspects of it. I got har gow, I like it a lot and really wanted to learn how to make the skin/wrapper so I was happy. I don't know much about the assistants. While they were nice, they could have been volunteers/former students as one of the other reviewers mentioned. Nothing wrong with that per se, but they really weren't very well versed in preparing Asian cuisine. I think some of the dumplings were not fully cooked and the raw/not fully cooked dough played a number on my stomach the following day and today too. I know they were steaming some of the various dumplings and had to ask the instructor how to know if they were cooked. So I may have had a little food poisoning from the assistants. As for the actual instructor, her name was May, very mellow and easygoing. She makes sure to circle around and teach the various ways to wrap/prepare the dumplings. My complaint is that since you only technically prepare one dish, you miss out on making the other recipes. You can technically float to learn how to make the other wraps, but still not the same as preparing something from beginning to end. The class ends with you eating what you make. It can be a good or bad experience. The good is that if the person who prepared it is good, you get a good dish. If you get someone who's not too good, well it can taste not so good. But all in all, the classes are mellow, I got to learn to make something I enjoy and it was fun. Granted I may have gotten a little food poisoning, but I will just be cautious in the future. After all, I got to learn how to make something that I haven't made before so that is always nice! And I did enjoy it despite the food poisoning as I am returning for another class. Enjoy the class and the food!
Addendum: So I have been contacted by the owner to edit my review of this place because I mentioned that I got food poisoning. The purpose of Yelp is for me to be able to post my reviews and the reviews reflect MY experience and MY opinion. I do not appreciate having the owner contact me to edit/retract my review simply because she does not see that it fits what she wants. There are other reviews here that give this place a far more negative review, so I do not see why she feels the need to bother me twice to change my review. I can't 100% attribute the food poisoning to this place (hence the "may have" above). I'm saying it is one of the factors that was different from my normal eating routine so I have the right to mention this place as a potential contributor to me getting sick. At the same time, I asked ALL my friends and family who ate meals with me during the same period if they got sick to possibly attribute it to something else and NONE of them were sick. The exact cause I cannot be sure of, but it is something to consider. But either way, I'm not removing or altering the original review simply because the owner doesn't like it. It's my right as a reviewer. And the sad part is that I had given this place 4 stars and even returned to a second class since the original review and had a good time. If she had bothered to look at the entire review, it was still positive, but instead she chose to focus on one aspect and attempt to censor MY right to my opinion. So the fact that the owner feels the need to censor reviews, I have since opted to no longer bring my business to this place, nor will I recommend it to my friends. I stand by my previous review, so be it. My rating now drops to a 1. Tough luck lady, you brought it upon yourself.Comment from Chris B. of The New School of Cooking 9/16/2010
Just gotta say that while I sympathize with this reviewers… More » -
Review from Sunny L.
Los Angeles, CA
11/17/2009
I took a knife skills course here, and although a bit pricey (around $75, I think?), I felt like it was really worth it. The class was small, there was lots of hands-on coaching, and I left feeling like I had learned a ton about how to hold and use a chef's knife and a paring knife. Bonus - Jamie Lee Curtis was in my class - so that was a lot of fun (she was friendly and asked a ton of questions).
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Review from Marie M.
Los Angeles, CA
11/3/2006
I miss this cooking school since I moved further away. I took about two bunches of classes there, but you can register for a single class individually. They offer both a professional curriculum and a recreational one. In Culver City, near the Helms Bakery complex. You can select from their catalogue any combo of individual classes as an intro to certain kinds of cooking, Vietnemese, Indian, Vegetarian, Tuscan, etc. They have a handy calendar in the back so you can get a better visual of the schedule. Classes cost around 70$ , with a discount for 4 or more classes, and are a few hours long. You get into groups and each makes a certain dish. When you're all done, you sit down together and eat it. You take home with you the recipe list and hopefully you can make and feed what you learned to someone at home. Great fun. Check out their website for a catalogue.
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Review from Lindsay W.
North Hollywood, CA
12/16/2006
Oh how I love taking cooking classes here. I'm just wrapping up the Professional 1 series, and it's been a really great experience.
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Review from Jaimey W.
Los Angeles, CA
8/4/2009
Great and varied selection of classes. I took a Mexican Street Foods class and had a fantastic time. I learned a lot of basics and enjoyed the collaborative and casual cooking environment.
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Review from Tom B.
San Pedro, CA
Updated - 4/16/2009
Recently finished the Basic Cooking class, a four week course, and was very pleased with the instruction. May & Cindi were awesome instructors, very informitive and helpful. I highly recommend this school.
1 Previous Review: Show all »
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2/24/2009
I took the Essential Knife Skills class and found it to be very informative. I was a complete… Read more »
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Review from Jennifer G.
Culver City, CA
12/10/2006
This cozy, boutique cooking school is really wonderful. I took the Knife Skills class to start and it really changed my life. I've only taken the one-off sessions, but the teachers and the lessons they taught were totally wonderful and charming. Class size is small--I'd say about 12-15 at maximum. There's a lot of team work, so you might want to go with a friend or a significant other.
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Review from K L.
CA
5/1/2008
I enjoyed the 2 classes I took here. It is at a kitchen by the Helms Bakery. I took a Cuban and a Mexican class. The teacher gives a brief informative lecture before the class then you pair up with someone and cook. You get to eat dinner at the end of the class with everyone. They also give you a copy of the recipes. The classes were around $90 each so they are not cheap but fun!
