Tag Archives: cooking classes

Get excited for the Fall!

Bummed that summer is wrapping up and the kids are back in school? Don’t be- we have so many excited things happening here at The French Kitchen this fall:

New Drink Menu including Cold Brew, Pikes Peak Brewery Beers, French Cider
All drinks are 15% off between August 17th-August 23rd!!!

DIY Pasta Class is starting- Now that kid & teen camps are wrapping up, I’ve completely immersed myself into preparing for our new homemade pasta class. Learn how to make Semolina Pasta Dough, Spinach Pasta Dough, Ravioli Fillings: Creamy Lemon Basil, Butternut Squash And Sage, Pesto, Mushroom Duxelle, Pea & Comte, Ricotta & Spinach, Four Cheese & More. Sauces: Lamb Ragù, Brown Butter, Braised Collard Greens with Bacon, and more. Eat some of your creations in class and take the others home to enjoy!


We have added more classes on the calendar for the NEW, very popular English Toffee class. Grab your spot today and hang out with Chef Kyle for an hour. Just in for the holiday season!


The new Sauces class is starting next month. It is a more technical class where Chef Blandine and I will teach you 12 different sauces including the mother sauces and their derivatives.

English Toffee in 1 hour!

Do you love to buy English Toffee for yourself or others? Well now you can learn how to make 4 different kinds of toffee at home with The French Kitchen’s new 1 hour class: English Toffee with Chef Kyle.

Here are some photos from the class:

Vacation Closure & Kid’s Camps

Don’t forget: 

Vacation closure: June 10th – June 24th 2018 (Boutique, café & bakery closed. Classes still in session)

We still have classes being held so everyday I’m seeing a lot of sad faces peering in the windows. Sorry guys- but our staff needs a break so they can come back refreshed.

X-Treme Chef Kid’s Camp this is a lively bunch. Tomorrow is their “competition day”. They split up into teams and create a main and side dish with a dessert. Then Kyle and I will get to judge the results. I’m looking through their menus right now to prepare a shopping list and here’s a few things I’m looking forward to/curious about:  Unicorn cake, Mongolian beef eggrolls, “pastel” noodles..PICTURES TO BE POSTED SOON.

This is Oliver chopping onions with his ski goggles because he hates how they make him cry.

Summer spots are almost full!

We are so excited to have a full calendar of kid/teen/4-Hand classes this summer. Thank you so much for your support and please continue to spread the word about our kid’s program. Summer spots are almost full- Get 10% off any spots in June, July, August using coupon code: Summer10  at checkout.
*Cannot be combined with other promotions or applied to previous purchases. Not applicable for little chefs or adult classes. Offer will expire on Sunday, June 3rd at 11:59 pm.

*Cannot be combined with other promotions or applied to previous purchases. Not applicable for little chefs or adult classes. Offer will expire on Sunday, June 3rd at 11:59 pm.

New! Little Chef Classes

Classes for LITTLE CHEFS
Ages 5-8 years old

Spread the word about this amazing new program that everyone has been asking for!

Does your little one love to help in the kitchen or watch cooking shows on TV? This summer they can take classes in our state-of-the-art kitchen.
Baking #1: Mini Pizzas, Chips & Salsa, Strawberry Shortcakes
Cupcake Decor: Decorate funfetti and chocolate cupcakes!
It’s never too early to get them comfortable with helping out in the kitchen.
More classes to come soon and throughout the year!

Taste of Asia Series Changes

Chef Anne is teaching a wonderful series of classes that highlights authentic and delicious food from China, Japan, Vietnam, and Thailand. Even though it was originally a 4 class series over 1 weekend, we have decided to break it up into 4 different classes. You can find them on the calendar as “Chinese, Japanese, Thai, and Vietnamese”. Sign up to reserve your spot today and broaden your cooking horizons with these AMAZING classes.

Spring Break Camps!

Spring Break Camp Overview

This past week we had Kid and Teen “Taste the World” camps! The first four days they cooked meals from four different countries- Mexico, France, India, and China. The last day they paired up into teams and developed their own 2-3 course meal. I love seeing all of their reactions to new ingredients and flavors. (tomatillos– whaattt??) The last day is also so exciting because their imaginations run wild and they love to be independent in the kitchen. My favorites were the chicken curry enchiladas and chicken curry pot pies. I cannot wait to have more camps over the summer. Nothing makes me happier than getting a hug or a high five from a camper telling me that they had so much fun. Summers at The French Kitchen are filled with kid classes and camps- go to our calendar to check it out!

Here are some pictures from this past week:


Cadet Classes

We are so happy to be partnering with the Air Force Academy to teach the graduating class some cooking/life skills. Twice a month, we have been customizing night classes for the cadets. Each group is so polite, respectful, and a lot of fun to cook with! Here are some pictures from the past classes:

Valentine’s Day 2018

Happy Valentine’s Day from us to you!

red-heart-clipart-with-no-background-3d-Indigo-Love-Heart-Transparent-BackgroundTell someone you love them today.
Forget that box of assorted chocolates and come by to grab a box of FRESH, assorted pastries on your way home.

Tonight at The French Kitchen, we are having our first Valentine’s Day Cooking Class!
Six couples will be joining us for an evening with wine, cheese, & bread. On the menu is a Poached Egg Arugula Salad with a Champagne Vinaigrette, Steak au Poivre and Grilled Shrimp, Homemade Brown Butternut Squash Ravioli, and Chocolate Lava Cakes with Vanilla Ice Cream.



Mardi Gras King Cake


Tonight is the first class on how to make a Louisiana-style Mardi Gras King Cake. Even though I made a bajillion king cakes working at an amazing Cajun restaurant in Littleton, I find myself super nervous to teach it.
Scaling down the recipe from a big batch of dough that can make 20 cakes versus 1 or 2 is no easy task. I have to take in account how much the rising agents (yeast) and amount of flour will be affected. When you use a large commercial mixer, the dough gets warmer due to the power of the mixer so I would have to add more flour to keep the dough from being too sticky. Also the dough would rise faster than it would if I was making the cake at home.
Also, I wanted to make sure that clients would be able to replicate the recipe successfully. Whenever I make a mistake, I try my best to fix in the moment, but I realize that not everyone feels confident that they can fix it at home. I want to make sure they understand how finicky dough can be and which steps are important.
There’s so much more that goes into developing classes at The French Kitchen than just knowing a recipe. Thanks to Blandine, I’ve learned how important testing is, as well as writing recipes to be as clear and organized as possible, weighing everything and taking notes every step of the way.

-Chef Kristi