Cooking Workshops
Join Chef Mima in the kitchen for a hands on culinary experience as you learn to cook new foods from the rich dining traditions of California and beyond. Chez Mima hosts intimate cooking classes on the history and preparation of our signature cuisine.
Each session includes one-to-one instruction on preparing a signature dish or menu from the comfort of our private kitchen in the redwood forests of California. Once the preparations are complete, you can carry your meal out to our deck seating area and dine under the redwoods or pack your meal to-go and eat in the comfort of your own home or campsite.
Cooking classes include, hands-on instruction, printed recipes and photos (delivered by email after the class).
How to Book Cooking Classes
- Find your desired “theme(s)” from the class offerings
- Contact Chef Mima. She will give you sample menus and options and discuss any special requests that you may have.
- We will customize your class to your desires
Choose Your Theme:
Please wear long pants, closed-toed shoes, and bring your favorite apron if you’d like!
Youth Cooking Classes
Cultural Kitchens
Kids can make dinner too with these “kid friendly” menus from around the world!
Making, Baking All Manner of Cakes
Explore the many kinds of cake: cupcakes, hot cakes, molten lava, angel food, upside down, frozen cakes, and more.
Homemade Pizza from Scratch
Beyond plain old pepperoni, your kids can discover pizza combinations you never dreamed they’d love!
Fun With All Kinds of Chocolate
Who doesn’t love chocolate? Kids can discover the endless possibilities, including: mousse, meringue, pie, cheesecake, brownies, bars, souffle, fruits, and more.
Roll it, Wrap it, Stuff it
Fun finger foods for your family and friends and any occasion.
Adult Cooking Classes
Chocolate: novel sweet and savory concoctions
Chocolate can be a dessert and so much more. Learn the versatile range of this sumptuous ingredient with menu options including: mole, chocolate bbq sauce, homemade chocolate marshmallows, triple chocolate mousse torte, dark chocolate orange ice cream, and white chocolate truffles.
No Basta Pasta (Don’t Stop The Pasta!)
Choose from a variety of meal option such as Carbonara, Bolognese, Clam Sauce, Seafood, Alfredo, Brown Butter, Sweet and Sour Vegetable Ragout and endless delicious authentic Italian combinations using all different types of pastas.
Authentic San Francisco Cioppino
Cioppino recipe originates from San Francisco’s Italian-American community. We will also prepare the perfect complements—a real Caesar’s Salad (with anchovy) and San Francisco sourdough garlic bread.
Risotto Re-Imagined
French Provincial
Inspired by my French mother who was the lunch chef at Chez Panisse in the 70’s, these dishes are daily fare for almost everybody in France.
French Fruit Tartes & Tortes
From my mother’s French bakery in Berkeley, La Farine, the home of the original morning bun: learn to prepare classic concoctions such as Fresh Fruit and Baked & Poached Fruit Tartes, Hazelnut Truffle Tarte, Genoise Cakes with mousses, liquors, buttercreams, fruit and nuts, as well as traditional delights such as “Reine de Saba” torte, Linzertorte, Gateau Saint Honore, Dacquoise, and Buche de Noel.
Homestyle Italian Cookery
Create authentic home-style Italian recipes from scratch just like an Italian Nonna would! I will teach you basic and staple techniques of Italian cooking as you prepare each dish. This is true Italian food of the comfort variety.
Classic Chez Panisse Desserts
From the expertise of Lindsey Shere, renowned Chez Panisse Pastry chef beginning in 1971, recipes include the iconic almond tarte, chocolate pave, fruit galettes, and raspberry bombe plus other pastries, cookies, cakes and creams from her book Chez Panisse Desserts.
Soups & Stews for the Season
Hot, cold, light, hearty…learn not only techniques ( broth, cream, pureed, bisque or chowder) for making soups but also tips on presentation and how to build a whole buffet menu around a delicious pot of goodness.
Elegant Seafood Entrees
The Art of Composed Salads & Platters
Easy, tasty, and beautiful entertaining creations, the French term Composee means to be made of multiple ingredients that are not tossed together but, instead, conscientiously arranged, whether in a pile or side by side, on a plate/platter or in a bowl, with attention to complimentary flavors and colors. The end goal is to plate a more formal, elegant looking dish.
Vegetable from the Farmer’s Market
From my former boss and mentor, Alice Waters: “a dish without a vegetable is like a beautiful woman with only one eye,” and “I’m not telling people what to eat–I’m just saying, ‘this is a beautiful vegetable.’” Recipes for new ideas that will spark your creativity.
A Vegan Feast
Blow your mind with fascinating ingredients and dishes inspired by cuisines around the globe; guaranteed umami!
Incredible Ice Cream Desserts
Frozen masterpieces built to impress and delight!
Pizza Per Favore
Creative combination pizzas based on recipes gleaned from Chez Panisse and developed while running my take-out and catering company, Carried Away, such as roasted onion, walnut & gorgonzola, smoked salmon, pickled onions, capers & creme fraiche, or homemade fennel sausage, braised greens & pinenuts . Learn how to develop your own pizza-making powers, and elevate your pizza to its rightful place as an art form!