Cuisine Classique Cooking School

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           COOKING CLASSES > 1060 W Magee Rd.   CALL   520.797.1677  > TOLL FREE  1.888.370.8558 >      
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A PROUD ARIZONA COMPANY                                      


TUCSON, UNESCO CITY OF GASTRONOMY
 


Thank you for coming to cook with us!
 PLEASE ENTER OUR EAST DRIVEWAY AND
EXIT THE WEST
Additional parking on west side of house

 

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READ ABOUT OUR BASICS OF GOURMET COOKING COURSE HERE

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READ ABOUT THE ROAD TO
GREAT COOKING
 COURSE HERE
 
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*  Be sure to ask for your FREE
Most Passionate
Cooks Club
 
card during class. 
We will punch it for each class you attend thereafter.
12 punches earns you
a 
FREE CLASS!
 
 
COOKING VACATIONS 
TESTIMONIALS
 

 

 

 

 

  
 

 

CLASS SCHEDULE >
BASICS OF COOKING >TESTIMONIALS
 
 

HERE'S WHAT OUR STUDENTS HAVE SAID!


FROM SJ:
5.07.08
     I think your course if fabulous-o!  It FAR exceeds what I expected.
I feel like I have been able to raise my cooking to a whole new level, it is enjoyable and has really renewed my interest in cooking. I have way more confidence. My family and friends really appreciate you.  So, bravo!

FROM ML:
5.10.08
     I think it is that I would expect to pay about $100 per class,
and maybe a discount to $800 for the 9 week series.  I look at it that
I couldn't get those meals in a restaurant for less than $70, and frankly, these courses seem to be geared to more serious cooks. 

FROM DP:
6.15.08

     I look at these as semi-private lessons with a professional chef,
not a basic cooking class. Regardless of your current skill level,
you will come out with a whole new appreciation for cooking."


FROM SF:
8.23.08
I pretty much rely on a machine, or store bought baguettes, because
I used to be convinced that I could not bake good bread.  I even tried a classic recipe by Julia Child on three different occasions, but the loaves were inedible.  They came out dense and tough.
Every time I tried, I failed.
I took the Cuisine Classique bread course and resigned myself to the
idea that the results probably wouldn't be any better.
Below is a photo of my first attempt at French bread using Mardi's recipe.  The baguettes are light and crusty.  I didn't use new ingredients, I didn't
buy new equipment, the only thing different is that I used her techniques.

It was well worth the money.
 
 
FROM TC
8.23.08
The team LOVED the day, thank you so much!
 
 
Mardi and Bob,
Just wanted to thank you for such a delightful experience that I had Wednesday night in your Provence cooking class.  It was so much better than I expected.   You made us so comfortable and welcome,....the food was delicious.....and you are a great teacher!  Your home is warm and inviting.    And I learned lots of useful things that I can't wait to try!     It was so nice to share dinner together also.    I love the recipes we cooked, and can't wait to try them.   I will tell all my friends, and I hope to take more of your wonderfully varied classes.
I just signed up for your e-news letter, so I will keep in the loop!
 
Thanks again!     Bobbie W
 
FROM: Fran
1.2015
(while eating) "This is so much better than the description online!"
 
 
We have also gotten requests to continue with a more
advanced series of classes. The new classes,
HERITAGE RECIPES COOKERY, will begin
in the fall..
Learn more about the next session of our Basics of GOURMET Cooking Course
.

 
 

Basic cooking classes of culinary concepts