ApricotTarte

Menu

Cooking Class

New Dessert Classics

What We'll Cook & What You'll Learn

Raspberry Tiramisu

raspberry, rooibos-hibiscus tea, lady finger cookies, freeze dried raspberry, mascarpone, heavy cream, egg, sugar,  sumac

Hosting

Health

Burnt Basque Cheesecake

cream cheese, vanilla bean, orange, eggs, flour, sugar

Concepts We’ll Learn

Flavor

Hosting

Apricot Tarte Tatin with Pistachio Ice Cream

apricot, thyme, puff pastry, sugar, butter, pistachio ice cream

Concepts We’ll Learn

Flavor

Coconut Chai Cake

whole wheat pastry flour, coconut sugar, coconut milk, olive oil, orange, cinnamon, ginger, black pepper, solstice bend, allspice, salt, baking soda, 

Flourless Chocolate Cake

bittersweet chocolate, dark cocoa powder, egg, butter, vanilla, sugar, salt

M’hancha Almond Snake Cake

phyllo pastry, almond, orange blossom water, honey, olive oil, cinnamon, powdered sugar, solstice blend

Cooking Classes
Cooking Classes

Lessons from the Culinista Kitchen®

CookingClassesKeyImg

  • In the home

    We believe the best place to learn is in your own kitchen with your equipment.

  • Learn from the pros

    Your Culinista® chef will be your host and teacher, guiding you through the menu.

  • Fun and relaxed

    Cooking like a Culinista is joyful. Let us show you how.

Class Menus

Our cooking class menus are designed to help anyone become a better and more confident home cook by focusing on skills that can be applied to many dishes.

Book a Cooking Class

Our Chefs

Culinista® chefs hail from top restaurants around the country. They help celebrate our culinary methods and approach to hospitality.

  • Thoroughly Vetted

    All Culinista chefs come highly referred and must pass a background check and a cooking interview.

  • Professionally Trained

    Our chefs have gone to top culinary schools and/or worked in the best restaurants

  • Perfectly Paired

    We handpick the perfect chef for you based on their skills and your needs

chef

Our chefs hail from top restaurants around the country

frenchette
Via Carota
noma
The French Laundry
carbone
The Culinista Keys

We teach the way we cook.

We teach the way we cook. These eight keys are the foundation of every recipe and menu we create. Understanding these keys will empower you to cook with confidence, so you can sit down to every meal feeling free and triumphant.

As said by Goop“It does everything from stock the fridge to help you plan a backyard soirée.” As seen in WWD“Hosting dinner parties isn’t just for people who can cook.”Bloomberg“There’s never been a better time to outsource your party prep.”Curbed“People would ask me nonstop, ‘What can I get you?’ My answer: The Culinistas.”Forbes“The Culinistas is making [a] luxury service more accessible."As said by Goop“It does everything from stock the fridge to help you plan a backyard soirée.” As seen in WWD“Hosting dinner parties isn’t just for people who can cook.”Bloomberg“There’s never been a better time to outsource your party prep.”Curbed“People would ask me nonstop, ‘What can I get you?’ My answer: The Culinistas.”Forbes“The Culinistas is making [a] luxury service more accessible."As said by Goop“It does everything from stock the fridge to help you plan a backyard soirée.” As seen in WWD“Hosting dinner parties isn’t just for people who can cook.”Bloomberg“There’s never been a better time to outsource your party prep.”Curbed“People would ask me nonstop, ‘What can I get you?’ My answer: The Culinistas.”Forbes“The Culinistas is making [a] luxury service more accessible."As said by Goop“It does everything from stock the fridge to help you plan a backyard soirée.” As seen in WWD“Hosting dinner parties isn’t just for people who can cook.”Bloomberg“There’s never been a better time to outsource your party prep.”Curbed“People would ask me nonstop, ‘What can I get you?’ My answer: The Culinistas.”Forbes“The Culinistas is making [a] luxury service more accessible."

Cooking Classes FAQs

See Full FAQs

Our services also include chefs for weekly meal prep, gatherings, and seasonal & long term needs.

Stay sharp with us: