All upcoming Culinary Arts programs

With so many flavors and endless possibilities, the wines of the Southern Hemisphere are particularly well equipped to pair with classic and modern holiday dishes. This delicious seminar with sommelier Erik Segelbaum explores how to select and pair wines like a professional sommelier to make every seasonal meal memorable.

The millions who watch Al Roker daily on “The Today Show” know that he’s a home chef who regularly posts his latest meals on social media and that his daughter, Courtney Roker Laga, is a chef by training. Together, they’ve gathered family recipes in Al Roker’s Recipes to Live By. In conversation with NBC News4 anchor Eun Yang, join dad and daughter as they discuss the food they enjoy as a family and what it was like to collaborate on a cookbook.

From the elaborate banquets of ancient civilizations to the lavish soirées of the Renaissance, feasts have revealed both the culinary delights of their time and the social hierarchies, power dynamics, and cultural exchanges that have shaped our past. In an evening series, food historian Francine Segan uncovers the meaning behind the food, drink, and rituals that have defined such gatherings and spotlights the unique foods of royal tables in ancient Egypt, Greece, and Rome. This session focuses on ancient Rome in the time of Caesar.

Just in time for Halloween, indulge your senses in an exploration of the rich history of candy. Candy historian Beth Kimmerle reveals the sweet secrets behind much-loved confections, tracing their origins and explaining the techniques that have shaped the candy-making process over centuries. Learn how to discern flavors, textures, and aromas like an expert.

Since its opening in 2002, the kitchen from Julia Child’s home in Cambridge, Massachusetts, has been a top destination for visitors to the Smithsonian’s National Museum of American History, where it is on display. Drawing from her new book, Julia Child’s Kitchen, Paula Johnson, one of the original collectors and keepers of the iconic space, offers an intimate portrait of Child at home, recalls what it’s like to cook beside her, and reveals how this kitchen has influenced the ways we cook today.

The stamp of prolific chef, author, and TV personality Bobby Flay can be felt in restaurants across the country, as well as at the dinner table in many families’ homes. Join him as he discusses his newest cookbook, Bobby Flay: Chapter One, shares insights into his personal and professional experiences and offers a behind-the-scenes glimpse into the culinary world that shaped him.

Food and drink appear in myriad contexts over four centuries of European painting. In the Renaissance, feasting transcended mere sustenance, serving as a significant form of communication and expression. Art historian Elaine Ruffolo delves into images of lavish banquets to explore their menus, ingredients, preparation, dining practices, and table settings, as well as the intricate depiction of food in the period’s art. (World Art History Certificate elective, 1/2 credit)

Stretching from north of Los Angeles to just south of San Francisco, the Central Coast boasts many wine regions and a plethora of diverse terroirs unified by a shared spirit. This delicious session with sommelier Erik Segelbaum explores some of the best wines of various styles and varieties the region has to offer.

Since the height of the pandemic, Milk Bar’s Christina Tosi and her followers have been gathering on social media and getting busy in the kitchen. The recipes from these sessions are featured in a new book, Bake Club: 101 Must-Have Moves for Your Kitchen. Join her, in conversation with chef and cookbook author Pati Jinich, as she discusses what Bake Club means to her and shares recipes from her newest cookbook and a few baking tips along the way.

French gastronomy has long been the benchmark for the world’s finest cuisine. The creativity bubbling up in French food today is rooted in thousands of years of culinary history, the collective heritage of a country that has always focused (sometimes obsessively) on everything that is put on the table. Susan Herrmann Loomis, author, cooking teacher, and French cuisine expert, leads a lively tour through the centuries that showcases the rich history of a unique and beloved cuisine and the influences that shaped it.