The Table is Set
Louise Hasson, Bon Vivant School of Cooking
Making Paella de Marisco at Bon Vivant School of Cooking
Seafood Cocktails
Canned Honey
Making Gnocchi di Spinaci con Ricotta at Bon Vivant School of Cooking
Making soup at Bon Vivant School of Cooking
Chicken at Bon Vivant School of Cooking
8 Student at Bon Vivant
Dessert presentation
Students with Mitra Mohandessi

Great Single Classes
Coming Soon!

Working in the Kitchen

Indulge Your Passion

Don't miss these great classes!

Wednesday, March 4th - Macarons To Marshmallos – Fabulous French Pastry

Monday, March 9th - South Indian Favorites (Gluten Free)

Wednesday, March 18th - Cooking Without Recipes

Wednesday, March 25th - Northwest Winter Seafood Extravaganza

Watch for our New Spring Quarter classes that will be published soon! READ MORE >>

Our American Irish St. Patrick’s Day Corned Beef Dinner

Serve up a new tradition

Serve up a new tradition

In restaurants “fusion” is still very trendy. So why not start with the Irish immigrant, and the New England root cellar to create an American St Patrick’s Day Corned Beef Dinner.

A word about choosing your brisket: Now that we have trained our butchers to buy and trim lean we are beginning to realize what we gave up. Especially with a cut like brisket, it is important to have some good top fat to melt and baste the meat and it is even more important to look for meat that is lightly, but thoroughly veined with fat to yield some tenderness. READ MORE >>

Series Courses for Serious Cooks

Make great pastry!

Make great pastry!

Register Now For:

The Pastry Arts - Mondays, April 13th - May 4th
Get all 4 series classes for free!

Mastering Culinary Essentials - Tuesdays, April 14 – June 23, 2015

Exploring International Cuisines - Thursdays April 16 – June 25, 2015

Join The Waitlist For:

Advanced Culinary Techniques - September – December