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!

Cranberries a "superfood"

Cranberries a "superfood"

Thursday, November 6th - It's Your Thanksgiving On Waitlist

Monday, November 10th - All About Cranberries

Wednesday, November 12th - Chocolate Truffle Workshop

Saturday, November 15th - Knife Skills Workshop – Cut and Cook

Monday, November 17th - Greek Island Vacation

Wednesday, December 3rd - Pomegranates – The Jewel of the Plate
READ MORE >>

New Winter Series
Cooking Course Dates
Open For Registration

Louise Hasson and her students

Louise Hasson and her students

We are pleased to announce the new dates for our winter series cooking courses have been set and that they are now open for registration.

Thursdays, Jan 15th – Mar 26th Mastering Culinary Essentials
Enjoy a lifetime of cooking success and find the answers every cook wants to know.

Tuesdays, Jan 13thth – Mar 24th Advanced Culinary Techniques
Come enjoy fine dining and celebrate the camaraderie of those who share your passion.

READ MORE >>


4 Tips to Broaden
Your Palate

Try some luscious sushi!

Try some luscious sushi!

1. Be a selective diner.
Choose small restaurants that are driven by a chef who creates new dishes in his/her kitchen and a menu that evolves with the seasons.
Select dishes from the appetizer/ first course menu. Restaurants need to protect their bottom line with solidly priced main courses that will please the many. So a chef’s creative drive is frequently centered on the small opening courses. This is your chance...

2. Taste, Taste, Taste. Take every opportunity to taste ingredients.
READ MORE >>