Artisan Conserves: Fruits and vegetables
This one-week full-immersion experience will take you deep into the vegetable realm. Work hands-on while learning dozens of food conservation techniques. Master selecting produce, learn how to process it, and learn how to create delicious and creative conserves. We teach with an ethical approach to nutrition, well-being, and sustainability.
Artisan Conserves: Fish and Seafood
Discover ancient and modern fish and seafood conservation techniques in our one-week intensive and full-immersion course. Learn how to select and buy fresh fish at the peak of its season, and understand how to use salt, fats, acid, microorganisms, and heat to make traditional European specialties and their modern variations. We uphold sustainable fishing practices and a zero-waste philosophy.
Artisan French Charcuterie
Discover the art of French charcuterie in this one-week intense program. Understand and use basic science principles of meat preservation and transformation in detail while working hands-on as we replicate the most representative French meat products: pâté, terrine, saucisson sec, jambon, fresh sausages, and foie gras.
Artisan Spanish Charcutería
Artisan Italian Salumi
Artisan dairy: Basic European cheesemaking & dairy products
Artisan bread: France, Italy, and Spain
Flour, water, and salt: three ingredients for infinite possibilities. During this ten-day, 75+ hour long intensive course, you will learn solid bread baking principles and techniques while working hands-on with 45+ remarkable formulas of traditional European bread products. Learn baker’s math, the magic behind wild yeasts, the truths and myths of sourdough, and the indirect baking method. Use a variety of flours, baking additives, and much more.
Essential Pastry Skills: crafting artisan sweets
We are currently in the process of designing this course and all the information will be available soon. Thank you for your patience!
Gourmet Entertaining: the Art of Cooking and Hosting
Boutique culinary school
The Artisan Culinary School is a boutique culinary school that focuses in artisan food specialties production. We offer a full-immersion experience, giving our students the opportunity to learn the fundamentals of artisan food production, from the basics of food safety to the art of crafting specialized products and dishes. Our experienced instructors will guide you through the process, helping you to understand the science behind artisan food production and the importance of high quality raw ingredients. Our courses range from core kitchen skills to more specialized topics, such as cheese-making, charcuterie, and fermentation. During our one-week and two-week courses, we provide hands-on opportunities to hone your skills in our state-of-the-art kitchen and transform the highest quality supplies. Our aim is to provide students with the knowledge and skills necessary to become successful artisan food producers. We are passionate about connecting aspiring artisans, farmers, food professionals, culinary and pastry arts students, entrepreneurs, and food lovers, with the tools and resources needed to bring their culinary vision to life.
Our areas of expertise and work are: artisan cured meat and meat preserves; artisan cheese and dairy production; artisan fruit and vegetable conserves; artisan seafood preserves; artisan bread making; artisan pastry and frozen dessert production; and the art of hosting perfect events enhanced with professional culinary techniques.
“I got to know Mariana and Juan during their time in Italy. They are both great people that excel in their respective professions.
Mariana, as a general manager, immediately makes you feel welcome. She has that special talent of creating an ambiance of warmth and hospitality around her. Always helpful, always full of joy and energy.
Chef Juan is as passionate about food as he is for teaching. His in-depth knowledge of different cooking techniques, e.g. charcuterie, gives you both the how and why for each step in the process. More often than not you will also get the history of the dish or some colorful story from his time in the restaurant business, making each lesson a treat.”
– Mattias Persson
“I so appreciate Marianas’ skills and expertise as a sommelier and her willingness to always go above and beyond with culinary adventures and hospitality. When several of us students wanted to learn more about food and wine pairing, she created an ad hoc session where we paired different wines with simple foods (chocolate, nuts, parmesan, etc) so we could really taste and discuss what paired well or not and why. When I expressed a lot of interest in farm-to-table seasonal cooking, she took me to her friends’ farm so we could discuss more about their approach to planning and conserving. Mariana is amazing!”
– Dina H.
“Chef Juan is an amazing instructor. He is patient and always explains the why behind something. This has proved extremely beneficial to me after taking his courses because things can and do go wrong from time to time. Since cooking is both an art and science, I was able to refer to my notes and could address the issue because Chef Juan had explained the why or demonstrated the technique several times or patiently explained how to fix an issue when things went off kilter in class. You will learn so much from him!”
– Dina H.
“I have worked side-by-side with Chef Juan and Mariana on numerous occasions since first meeting them at the beginning of 2019. Both are consummate professionals and truly knowledgeable in their fields. Chef Juan has a near-encyclopedic knowledge of food. He is a salumi expert and gifted baker. Mariana is a sommelier, as well as a culinary school graduate. She is superb at pairing food and wine and creating amazing cocktails. Chef Juan and Mariana are both excellent teachers, providing clear explanations and having a wealth of patience. They are organized and thoughtful in all they do, always striving to provide the best possible experiences for students.”
– Gary J. Mihalik, Author of Mastering Artisan Italian Gelato: Recipes and Techniques
“Chef Juan and Mariana Penzini reflect the true meaning of culinarians. It’s always special to walk into a professional kitchen and both observe and feel mutual respect between a Chef and their team. Juan and Mariana’s respect for each other, as husband and wife, carries into all aspects of their lives; respect for team members, respect for their students, respect for the ingredients they use, and respect for their craft.
I‘ve had the great pleasure of being Chef Juan’s student during a charcuterie course. I participated in hundreds of training courses throughout my military career. Not one of those certificates of completion hangs on the wall of my home. Yet, my Italian Charcuterie certificate does. Chef Juan and Mariana’s enthusiasm for their craft carries into the learning process, inspiring adult learners to joyfully absorb course content.
Over the years I’ve stayed in contact with Chef Juan and Mariana. Through those years, they have not wavered in their corps values. What I have observed is a steadfast commitment to their craft, curiosity, a passion to learn and share their knowledge with others, and a desire to serve others.”
– Thomas Dalrymple
“Chef Juan has a broad experience in the food industry. When I trained with him, I was very impressed with his knowledge of bread making, wine tasting and gelato. Chef Juan is extremely well read and has a wide experience of the world – ensuring that conversations were always very educational (food and non food related!). Chef Juan takes the time to encourage his students and celebrate each success with them.”
– Merrilyn Grant
“Chef Ryan is the Master of Pasta. He loves sharing his knowledge with students and his pasta was always delicious. Chef Ryan continued to answer my questions once I had completed my course. He is a caring and dedicated professional.”
– Merrilyn Grant
“When the most well-rounded Chef I know in the planet and the extremely doting and most gracious host and sommelier decide to join hands and run their own school, what have we got? The best experience there is in culinary education! Not all talented chefs can teach and pass on their knowledge well to students. And while some schools may have the best teachers, the arrangements outside class like food, accommodation, extracurricular activities, airport transfers, to as specific as good wine on the table if not handled well can ruin the whole experience.
Having experienced both Chef Juan and Mariana handle everything in my 3 staggered years of study, and having been to 6 different schools in the past, I would say their tandem is THE BEST. Chef Juan effortlessly and most willingly answers all kinds of questions without judgment. The classes are further enhanced by the well-appointed and well-curated little elements surrounding the learning process like carefully planned site and market visits and tours.
Working with this couple almost feels like home away from home. They are so customer-centric that they try to meet individual needs as best as they can. Definitely money well spent for the detail, the passion, the loving service they provide to create a wholistic, immersive unforgettable experience.
I consider this one of the best decisions I have made in my culinary career.”
– Annie Lim
Pâtissier and Baker