Our Mission

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Have you ever exclaimed “I just don’t have time to cook?” Are you one of the many people who never learned to cook because your mother (or father) didn’t cook? Is buying prepared food or eating out no longer a viable alternative for you? You’re not alone.

Our mission at Venice Cooking School is to teach you how to make dinner and how to enjoy doing it. Our three unique cooking class series – LEARN TO COOK, RECIPES FOR HEALTH, and MEDITERRANEAN CUISINES – will empower you to put delicious food on the table every day. You’ll learn the simple techniques, cooking methods and foods that we love, and build a repertoire of dishes that you’ll be proud to make for your family and friends.

Venice Cooking School at St. Joseph Center in Venice, California is the creation of two prolific, award-winning cookbook authors and cooking teachers, Clifford A. Wright and Martha Rose Shulman. Between them they have published close to fifty cookbooks, and they have taught cooking classes to sold-out crowds all over the United States. Shulman and Wright are emphatically home cooks with years of experience. They test their recipes in their own kitchens and are themselves parents feeding children of different ages.

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Who We Are

Biographies of the Chefs
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Martha Rose Shulman is the author of more than twenty-five cookbooks, including THE VEGETARIAN FEAST, winner of a 1979 Tastemaker Award of the International Association of Culinary Professionals (IACP); ENTERTAINING LIGHT, winner of a 1991 IACP Cookbook Award; and PROVENÇAL LIGHT, winner of the IACP 1994 Bertolli Olive Oil Award. Martha’s other cookbooks, such as MEDITERRANEAN LIGHT and MEDITERRANEAN HARVEST: VEGETARIAN RECIPES FROM THE WORLD’S HEALTHIEST CUISINE, are perennial cookbook award nominees. Martha writes a popular daily Recipes for Health column on nytimes.com, and her articles have appeared in Bon Appétit, Food & Wine, Cooking Light, Saveur, the Los Angeles Times, and Health Magazine. She has taught cooking classes around the country and has been featured on GOOD MORNING AMERICA and the FOOD NETWORK. In addition to her own titles, Martha Rose Shulman has co-authored cookbooks by Wolfgang Puck, Dean Ornish, MD, Mark Peel, and award-winning pastry chef Sherry Yard. Learn more about Martha at martha-rose-shulman.com.

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Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A MEDITERRANEAN FEAST, which was also a finalist for the IACP Cookbook of the Year award. He is the author of twelve other cookbooks, and wrote all the food entries for Columbia University’s ENCYCLOPEDIA OF THE MODERN MIDDLE EAST. Colman Andrews, former editor of Saveur magazine, called Wright “the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean.” Wright has appeared on the FOOD NETWORK and has taught cooking classes around the United States and in Italy. He has lectured on food and history at the Culinary Institute of America, Harvard, Georgetown and other universities. His articles have appeared in Saveur, Gourmet, Fine Cooking, Food & Wine, and Bon Appétit. Wright is on the Advisory Board of the journal Alimentum: The Literature of Food and is a Charter Contributor to ZesterDaily.Com. Learn more about Clifford at www.cliffordawright.com and his blog cuisines-mediterranean.blogspot.com.

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Our Classes & How to Register Registration & Class Information SPACE IS LIMITED! CHOOSE YOUR CLASSES AND SIGN UP NOW!
  • Unless otherwise noted, class participants must be 18 or older.
  • Most evening classes include wine pairings. Please limit your consumption to items served in class.
  • Reservations are taken on a first-come, first-serve basis through PayPal at this site only. All classes begin promptly.
  • Discounts of 10 percent are available AFTER you purchase 2 or more classes at once in the form of a rebate.
  • Cancellations must be made 7 days in advance. Fees are refunded upon receiving written notice by e-mail only 7 days before a class. There are no refunds after that point.
  • Menus are subject to change without notice.
  • Classes run about 2 1/2 hours. St Joseph Center closes promptly at 9 pm on Wednesdays.
  • Volunteers: If you would like to volunteer as an assistant please speak to the Chef-Instructor after the class.
Payment Policy

Register for classes using PayPal by clicking on the Add to Cart buttons. PayPal allows you to use any major credit card for your transactions. You do not need a PayPal account to use PayPal. Please note that PayPal takes 24-48 hours to process into our system. Therefore, if you sign up using PayPal within 48 hours of a class, make sure to e-mail us so we can save a spot for you. Remember, class size is limited. Also, please e-mail us if you experience any problems using PayPal or other features of this website. A minimum of 6 students is required for a class to be held. If a session is cancelled, you will receive a full refund. SIGN UP TODAY!

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Gift Certificates
Venice Cooking School GIFT CERTIFICATE Any $70 class with Clifford A. Wright and/or Martha Rose Shulman Any Series: 1 session, $70 Date: Expires 1 year after date of gift purchase
The perfect gift for a friend or loved one. Choose from any of our $70 classes subject to availability. Once you've purchased the gift you will receive a printable "Gift Certificate" via e-mail attachment to give to the recipient. Have the recipient email us or call us at 323-932-1632 to sign up for a specific class.
Venice Cooking School GIFT CERTIFICATE Any $75 class with Clifford A. Wright and/or Martha Rose Shulman Any Series: 1 session, $75 Date: Expires 1 year after date of gift purchase
The perfect gift for a friend or loved one. Choose from any of our $75 classes subject to availability. Once you've purchased the gift you will receive a printable "Gift Certificate" via e-mail attachment to give to the recipient. Have the recipient email us or call us at 323-932-1632 to sign up for a specific class.
Venice Cooking School GIFT CERTIFICATE Any $80 class with Clifford A. Wright and/or Martha Rose Shulman Any Series: 1 session, $80 Date: Expires 1 year after date of gift purchase
The perfect gift for a friend or loved one. Choose from any of our $80 classes subject to availability. Once you've purchased the gift you will receive a printable "Gift Certificate" via e-mail attachment to give to the recipient. Have the recipient email us or call us at 323-932-1632 to sign up for a specific class.
Classes forFebruary2010
DELICIOUS STEWS with Clifford A. Wright Series: Learn To Cook: Building a Repertoire, 1 session, $75 Date: February 21, 2010, Sunday; Time: 2:00 PM

   

Stewing is one of the basic cooking methods.  It’s slow cooking that is easy on the cook, because the stew simmers unattended while the cook can do other things. Learn to prepare four savory stews that will make every family happy with Clifford A. Wright, author of Real Stew.  Italian Fish Stew; Sardinian Vegetable Stew; Beef Burgundy; Moroccan Lamb and Golden Raisin Stew.

   

SAVORY MEDITERRANEAN PIES with Martha Rose Shulman Series: Mediterranean Cuisine, 1 session, $75 Date: February 24, 2010, Wednesday; Time: 6:15 PM

   

Vegetable pies and tortes are a recurring theme throughout the Mediterranean.  From Nice to the Greek Islands, cooks pack the season’s produce, flavored with local herbs and enriched with eggs and local cheeses, into dough. Learn to make a yeasted olive oil crust, work with phyllo, and make four seasonal pies. Greens and Sweet Onion Pie; Winter Squash and Leek Pie; Pissaladière (Provençal Onion Pizza); Eggplant Parmesan Torte.

   

VEGETABLE COOKERY FOR MEAT LOVERS with Clifford A. Wright Series: Recipes for Health, 1 session, $70 Date: February 28, 2010, Sunday; Time: 2:00 PM

   

Many meat eaters would like to eat more vegetables but don’t want to become vegetarians.  Enjoy the best of both worlds in this class, with healthy Mediterranean dishes where meat is not at the center of the plate, but complements and enhances vegetables and legumes.  Catalan White Beans with Pork; Stuffed Yellow Peppers; Sicilian Lasagna; Spicy Turnip, Chickpea, and Spinach Stew with Beef; Calabrian Vegetable Stew.

   

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Classes forMarch2010
MASTERING SALADS AND SALAD DRESSINGS with Martha Rose Shulman Series: Learn To Cook: Building a Repertoire, 1 session, $70 Date: March 24, 2010, Wednesday; Time: 6:15 PM

   

If you’ve never been able to recreate your favorite restaurant salad, it might be because you’ve been relying on prepared dressings. Throw those bottles away and learn to make a real vinaigrette. Learn how to combine different salad greens, herbs and cooked foods and how to make main dish salads as well as starters and sides. Arugula Salad with Roasted Beets, Walnuts and Feta; Warm Lentil Salad with Goat Cheese; Asian Rice Noodle Salad; Mediterranean Tuna and Bean Salad.

   

MORE LEAFY GREENS: THE WORLD’S HEALTHIEST VEGETABLE with Martha Rose Shulman Series: Recipes for Health, 1 session, $70 Date: March 31, 2010, Wednesday; Time: 6:15 PM

   

Broaden your repertoire with several varieties of leafy greens with four healthy new dishes. Beet Greens and Roasted Beets with Skordalia; Risotto with Winter Squash and Greens; Dandelion and Mushroom Tart; Provençal Kale and Cabbage Gratin.

   

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Classes forApril2010
EASY AND IMPRESSIVE DESSERTS with Clifford A. Wright and Martha Rose Shulman Series: Learn To Cook: Building a Repertoire, 1 session, $75 Date: April 07, 2010, Wednesday; Time: 6:15 PM

   

Most home cooks don’t make desserts every day, but when you give a dinner party, your guests will always remember this course. Learn 4 easy and impressive desserts that don’t require difficult pastry chef techniques. Pear-Ginger Crumble; Fried Bananas in Triple Sec Cream Sauce; Chocolate Pots de Crème; Mascarpone Spoonfuls.

   

EASY ITALIAN RECIPES IN UNDER 30 MINUTES, PART 1 with Clifford A. Wright Series: Learn To Cook: Building a Repertoire, 2 session, $75 Date: April 11, 2010, Sunday; Time: 2:00 PM

   

Learn methods, techniques, and ingredients used for quick Italian-style preparations that all families love, using easy to find ingredients from your local supermarket.  Fettuccine with Tuna; Spaghetti with Salsa a Crudo; Lamb with Pancetta, Mint, and Orange Zest; Breaded Shrimp with Garlic, Lemon Zest and Parsley; Chicken Saltimbocca. (Part 2 will be scheduled for May)

   

MEATLESS MAIN DISHES FOR EVERYONE with Martha Rose Shulman Series: Recipes for Health, 1 session, $70 Date: April 14, 2010, Wednesday; Time: 6:15 PM

   

These main dishes are designed to please both vegetarians and meat-eaters alike. You’ll never worry again about the vegetarians at your dinner party, or wonder how you’re going to feed your vegetarian teen-age daughter along with the rest of the omnivore family. Mushroom Risotto; Couscous with Winter Vegetables and Chickpeas; Provençal Greens Gratin; Greek Greens and Red Onion Pie.

   

UNFORGETTABLE PASTA CLASSICS FOR BEGINNERS with Clifford A. Wright Series: Learn To Cook: Building a Repertoire, 1 session, $75 Date: April 18, 2010, Sunday; Time: 2:00 PM

   

Learn to prepare five Italian-but now all-American-pasta classics.  Learn the proper way to cook pasta so it’s al dente and not too hard or too mushy, how to sauce pasta correctly, and why you don’t throw out the pasta water.  Spaghetti and Meat Balls; Fettuccine Alfredo; Spaghetti alla Puttanesca; Linguine alla Marinara; Baked Rigatoni with Sausages.

   

BRIGHT-TASTING VEGETABLE CASSEROLES with Martha Rose Shulman Series: Recipes for Health, 1 session, $70 Date: April 21, 2010, Wednesday; Time: 6:15 PM

   

Add to your vegetarian repertoire with four savory, healthy gratins that you can serve as vegetarian one-dish meals or as side dishes with meat or fish. Winter Squash Gratin; Cauliflower Gratin with Goat Cheese; Swiss Chard and Red Pepper Gratin; Eggplant and Tomato Gratin.

   

QUICK FAMILY DINNERS IN A WOK with Clifford A. Wright Series: Learn To Cook: Building a Repertoire, 1 session, $75 Date: April 25, 2010, Sunday; Time: 2:00 PM

   

You can cook anything in a wok. With a minimum of preparation, dinner cooked in a wok can be delicious, nutritious, and perhaps best of all, a "one-pot" meal that’s easy to prepare and quick to clean up.  Learn to cook five entire dinners using nothing but a wok. Stir-fried Green Beans with Ground Pork and Shrimp; Chicken Stir-fry with Spinach and Onions; Pork and Tofu Stir-fry; He-Man Beef and Potato Stir-fry; Fish Stir-fry.

   

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Classes forMay2010
KNIFE SKILLS with Clifford A. Wright and Martha Rose Shulman Series: Learn To Cook: Building a Repertoire, 1 session, $75 Date: May 05, 2010, Wednesday; Time: 6:15 PM

   

Chopping like a chef is not a prerequisite for being a good cook. However, basic knife skills will help you enjoy the first steps of any recipe. Learn the basics in this hands-on class so that you won’t think twice about making an appealing recipe.  You’ll learn how to dice and chop and learn what a batonnet, allumette, julienne, brunoise, battuto, soffritto, and trito are.  You’ll learn how to butterfly a steak and cut fish fillets from a whole fish and then make an easy two-course meal.  You’ll learn how to make Pissaladière: Provençal Onion Pizza; Piperade: Basque Stewed Peppers; Braciolini al Ragù: Stuffed Beef Roll-Ups in Tomato Sauce; Fumetto di Pesce: Fried Red Snapper Fillets with Capers and Lemon

[Class limited to 12-Sign  up Now!]

   

HEALTHY MEXICAN with Martha Rose Shulman Series: Recipes for Health, 1 session, $75 Date: May 12, 2010, Wednesday; Time: 6:15 PM

   

No, this is not an oxymoron. The cuisines of Mexico offer many healthful dishes with produce and beans at their core, as well as many light fish and chicken dishes. Learn to make dishes you’ll never find in a Tex-Mex restaurant from Martha Rose Shulman, author of Mexican Light. Simmered Black Beans and Refried Black Beans; Extraordinary Black Bean Chalupas; Snapper a la Veracruzana; Yucatecan Lime Soup.

   

MASTERING RICE with Clifford A. Wright Series: Learn To Cook: Building a Repertoire, 1 session, $75 Date: May 16, 2010, Sunday; Time: 2:00 PM

   

Many beginning cooks are intimidated by rice cookery. Starting with a basic pilaf typical in cuisines from the Middle East to India, you’ll learn 5 ways the world prepares this nutritious grain. Basic Rice Pilaf Master Recipe; Risotto with Mushrooms; Baked Rice with Vegetables; Rice Soup Italian-style (Minestra di Riso); Chinese-style Pork Fried Rice.

   

HEALTHY MEDITERRANEAN BEAN DISHES with Clifford A. Wright and Martha Rose Shulman Series: Recipes for Health, 1 session, $75 Date: May 19, 2010, Wednesday; Time: 6:15 PM

   

Beans are an economical, comforting way to feed your family well. Throughout the Mediterranean, beans of all kinds are prepared in a number of ways, from hearty soups to simple casseroles to rich tasting stews. Learn how to transform this humble ingredient into delicious, healthful Mediterranean meals. Provençal Bean and Tomato Ragout or Gratin; Greek Baked Beans with Honey and Dill; Bulgur and Bean Salad with Lamb; Lasagna with White Beans

   

EASY ITALIAN RECIPES IN UNDER 30 MINUTES, PART 2 with Clifford A. Wright Series: Learn To Cook: Building a Repertoire, 1 session, $75 Date: May 26, 2010, Wednesday; Time: 6:15 PM

   

Italian food is some of America’s favorite food, but many home cooks stop at spaghetti and meatballs.  Learn how Italians make quick meals that all families love.  Spaghetti with Pancetta; Fettuccine with Smoked Salmon and Shrimp; Flank Steak with Walnut Pesto; Griddled Broccoli; Roasted Country Bread with Ricotta and Spinach.

   

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Classes forJune2010
COOKING WITH CHILES: THE MOST INCENDIARY CUISINES IN THE WORLD with Clifford A. Wright Series: Learn To Cook: Building a Repertoire, 1 session, $80 Date: June 06, 2010, Sunday; Time: 2:00 PM

   

What are the hottest cuisines in the world? Learn how to handle, cook, and eat some very pungent chiles in five delicious dishes with Clifford A. Wright, author of Some Like it Hot: Spicy Favorites from the World’s Hot Zones.  Bolivia-Peru (Chicken Stew with Black Beer and Green Rice); Yemen (Eggplant Salad with Currants); India (Vegetable Kurma); Thailand (Deep-Fried Whole Red Snapper with Chile and Tamarind Sauce); Sichuan Province of China (Pork and Peanuts in Hot Spicy Sauce).

   

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Our Cookbooks
Our Store

Come visit the Venice Cooking School store were you can find fun things for cooks in the kitchen.

Contact
Venice Cooking School: 
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Venice Cooking School --
(administrative): 323-932-1632
Venice Cooking School --
Day of Classes ONLY (from 4pm to 6:15 pm Wednesdays and 12 noon to 2 pm Sundays): 310-922-0547
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Directions and Parking
St. Joseph Center 204 Hampton Drive, Venice CA 90291

On Wednesdays, free parking is available in the St. Joseph Center upper parking lot, which is accessible from 3rd St.

On Sundays, parking in this lot is limited. If there's no parking in this lot, paid parking is available in the lower lot, which is accessible from Marine St. Other options for paid parking include the Sail Loft subterranean parking across the street from the Center on the corner of Hampton at Marine and the Main Street parking lot at Pier and Main. Please do not park on the surrounding residential streets.

St Joseph Center is an active social service agency in Venice located in a bright, modern building. Its mission is to provide working poor families, as well as homeless men, women, and children of all ages with the inner resources and tools to become productive, stable and self-supporting members of the community. The culinary space at St. Joseph Center is a modern, comfortable, fully equipped teaching kitchen.