Hours & Location
"In the 2,500-square-foot kitchen designated for the program, the
first class starts preparing soups, vegetables, breads and pastries
for the day at 7:30 a.m.; the second block also makes breads and pastries and preps the ingredients needed for the dishes that will be offered that day. Salad dressings are also made from scratch during the first two sections
of the class (soy vinaigrette is the restaurant’s house dressing). The third class takes the reins at 10:45 a.m., manning the stove, oven, dishwasher and all other back-of-the-house aspects of the restaurant."