During the summer months, For the Love of Food features a much slimmer list of adult evening classes, due to our ongoing KIDS COOK! Summer Camp and Edible Excursions Food Travel.
Beginning in mid-August, check back, as Chef Diane posts a fun mouthwatering fall 2008 adult class schedule!
Meantime, check out our "How to Think Like A Pastry Chef" series, beginning September 9th and more:

New Fall Class Dates
HOW TO THINK LIKE A CHEF A 6-Class  for aspiring cooks
Thursdays, September 4^th, 11^th, 18^th, 25^th, Oct. 2^nd, & 16^th at 7 PM                   $400
The ideal hands-on class for seasoned cooks and beginners alike! We begin with Knife Skills and move on to sautéing, roasting, braising, poaching, pan & classic sauces and variations, and stocks. We'll cover butterflying meat and chicken. Experimentation and questions are encouraged. There is no such thing as too much of a beginner - everyone will feel comfortable, and we guarantee everyone will leave a better cook than when you arrived! Read a recent student's story about her How to Think Like A Chef experience

HOW TO THINK LIKE A PASTRY CHEF
 A 6-Class  series for bakers
Tuesdays, Sept 9^th, 16^th, 23^rd, Oct. 7^th, & 14^th & 21^st at 7 PM       $470

If you love puttering around the kitchen but food isn't the draw... sugar is - then this is unquestionably the class for you!  On day one we'll make your dentist very happy as we explore the incredible magical properties of sugar turning it from hard white granular crystals into sheets of 'glass'!  With plain white sugar, and a dab of this & that we'll create Roasted Almond Brittle, Brandied Caramel Sauce, Bittersweet Chocolate Caramels, Honey Vanilla Marshmallows, the world's best Caramel Popcorn, and "Glass" Coated Fruit crowned with a beautiful spun sugar cage!  And that's just day 1!

Over the six weeks we'll cover different mixing methods used for cakes and cookies and make both sponge and butter cakes; custards - baked & stirred (creme anglaise, cheesecakes, creme brulee, ice cream, lemon curd, pastry cream & more); pies & tarts and their different doughs and fillings; pate a choux (cream puff dough) - you can make a lot more than just cream puffs with it!; yeast breads (that can be completed in 3 hours); icings - simple American and classic meringue buttercreams, including cream cheese icing; basic cake decorating techniques; quickbreads, including biscuits & scones; fruit, chocolate and caramel dessert sauces, and plate decorating techniques to wow your guests!

This is truly one of our most joyous - and sweet - classes!  You won't want to miss being in on the fun!
Registration fee includes a box of Boyajian's fabulous citrus oils, including Orange, Lemon & Lime, that everyone always asks us for, as well as their "Baker's Box" of incredible pure baking extracts!

La Bella Napoli has nothing on us...
PIZZA MAKING WORKSHOP
Sunday, July 13th at 2:30 PM                $70
Okay, so maybe we won't be flinging the pizza dough into the air, but we will be making a delicious traditional pizza dough, as well as an unusual whole wheat one.  While our doughs rise, we'll make our own delicioso signature pizza sauce and then, a la Top Chef Challenge (minus the 30 minute timeframe and the threat of elimination!) we'll each create our own masterpiece pizza, calzone or foccaccia from the bounteous assortment of cheeses, meats, vegetables, herbs and other toppings on hand ~ and we'll be our own judges!  And what's homemade pizza without some Italian red table wine to wash it all down?
What better way to spend a Sunday afternoon?? Come join in the fun!

NEW YORK FANCY FOOD SHOW
June 29th- July 1st
If you missed the show you missed a wonderful time, some astounding new food products, organic chocolates so yummy they'd make your head spin, and a dizzying selection of "natural waters"!
I'll tell you all about it on  READ YOUR PASSION - as soon as I've recuperated!

CLICK HERE for our Edible Excursions page

Menus may be adapted to market availability. We reserve the right to cancel or reschedule a class when necessary, due to under-enrollment.
Our fabulous 520 square foot 2^nd kitchen  (Click for More Images of our Kitchens)

Watch for these New Classes:

Weekend Bread Workshop - October 11th/12th
The Incredible, Edible, Egg
Say, Cheese!
A Fondue Party
Cooking with Fruit
Quickbreads - Muffins, Loafs, Biscuits & More
…and more!

If there’s a class you’d like to see us offer, or if you’d like to host a private class ~ Please Let us know by calling:
443-865-0630  or  e-mail us

Chef Diane Bukatman
Chef Owner of For the Love of Food, Est. 2000
Graduate Culinary Institute of America, 1986