Week 2……Cookies 2 & Cream Puffs
Learn the different techniques for cookies like Biscotti, Macaroons, Brownies or Lemon Bars. Then move on to pâté a choux which is the base dough to make  Cream Puffs and Chocolate Dipped Éclairs.

Week 3……Custards & Cheesecake
Flan, Crème Brulee, Panna Cotta, NY Style Cheesecake and Homemade Ice Cream. All variations on the same theme. Once you understand the basic method, you’ll be able to create your own recipes for each.

Week 5……Pies
Mom, Baseball, America and Apple Pie. Learn how to make a melt in your mouth pie crust, juicy filling and brown sugar crumble topping. Depending on the time of year, in addition to Apple, we’ll make Pumpkin, Pecan, Key Lime, Strawberry Rhubarb or Lemon Meringue.

Week 6……Chocolate & Candies
How about Truffles, Brittles, Bon-Bons, Lollipops or Chocolate Dipped Strawberries. Learn some of the advanced techniques for making all of these treats. Don’t tell your dentist.

Week 7……Tarts
Master all the techniques to make a visually stunning tart utilizing seasonal fresh fruit, vanilla custard filling, sweet tart dough and your own style.

Week 9……Cake Baking
You’ll be introduced to production like it is done in a real bakery. This day will be dedicated to making cakes bases for decoration on the following class. As always method and technique will be paramount, but proper storage and planning are also discussed. Basic decorating techniques will be demonstrated so you can plan and practice for your finished cake.

Week 10……Cake Decorating
Now you’re ready to show what you’ve learned. You’ll create a one of a kind 2 tiered wedding cake decorated how ever you desire, under the guide of your instructor.

Week 11…… Make-up session (4 hours only)
Did you miss something? Do you want to try a recipe again? This is the day. We want you to leave CALI a better baker then you ever thought you could be.
 

Week 1……Introduction, Orientation & Chef’s Demonstration
Welcome to C.A.L.I.! A sampling of professional cooking techniques such as knife skills, bread baking, cheese making, sautéing, grilling, braising and perhaps even sushi. The class will sit down for a family style meal all prepared by the chef instructor.

Week 2……French Bistro
Learn the basic methods of classic French cuisine such as Baguette, Bisque, Coq au Vin & Crème Brule. These are some of the building blocks of the rest of the program.

Week 3……Italian Family Style
Cook and eat like it’s Sunday dinner at Nonna’s house. Tons of Garlicky Focaccia Bread, Fresh Made Mozzarella, Hand Rolled Pasta, Parmesan Risotto & Panna Cotta. Mangia!!

Week 4……American Regional & Comfort Food
Learn the history of regional classics such as San Francisco Sour Dough Bread, Louisiana Jambalaya and New England Chowda. Then make updated versions of old favorites such as Meatloaf, Mac n’ Cheese and Apple Pie.

Week 5……Latin American
Go beyond chips& salsa; rice& beans, quesadillas, chili, etc…learn the traditional techniques passed down from the cooks of these countries including Tostones, Empanada, Chicharones and Paella.

Week 6……Tour of Asia
How about Sushi, Egg Rolls, Sashimi, Spring Rolls, Tempura, Summer Rolls, Dim Sum, Curry or Korean BBQ ; proper methods for all will be covered.

Week 7……BBQ & Clambake
Be the envy of the neighborhood, learn how to cook a perfect Medium-Rare Steak, smoke “Fall-of-the-Bone” Ribs and even grill The World’s Best Burger. Utilize seasonal local Long Island ingredients to make Mussels’ Marinara, Garlic White Wine Steamers, Baked Stuffed Clams or Whole Lobster Fra Diavolo.

Week 8……“Top Chef Dinner Party”
Students will be able to make any dish they may have missed or really want to perfect. The dishes will be produced “Top Chef” style, served in party setting and voted on by the class.