SLICE
Sweet Life Institute of Culinary Education

Upcoming Classes

Reservations are required and the payment must be made in full when booking the class in order to guarantee your spot.  Please call us at 856-692-5353 or email us at info@thesweetlifebakery.com to reserve a space in the class of your choice!

All Classes start at 6pm
(unless otherwise stated)
and last two to three hours!


Pasta & Sauces
SOLD OUT! - March 28th
SOLD OUT! - April 4th

• $25/person - 10 people
• Let Chef Stephen teach you how to make several different types of pasta including spaghetti, ravioli, pierogi and gnocchi.  Sauces to accompany each will be made as well.  You’ll be amazed at how easy it is to make these classic pastas!

Homemade Probiotics
SOLD OUT! - April 11th

• $25/person - 10 people
• Probiotics are all the rage, and for good reason.  They are good for your digestive system and are easy and to make at home with a little planning.  Let Chef Jill show you how easy and inexpensive it is to make your own source of these benefitial bacteria and learn more about them!  Kombucha, Water Kiefer and Yogurt will be made, and each student will leave with their own starter culture for each!
  

Fondant Workshop
April 25th

• $40/person - 8 people
• Fondant is a pliable sugar covering for cakes that is used in many high-end bakeries.  Chef Jill and Jenna will go over this very popular topic and will teach you how to cover a cake, make flowers, paint on it, and make simple figurines.

How to cook, 1 of 2
May 9th
$60/person (both classes)  - 10 people

• Chef Stephen will teach you the basics of cooking in this two part series.  For those that don’t even know how to hold a knife, this will be a wonderful way to learn the basics of cooking.  Knife skills, food safety, terminology, labeling, soups and stocks will be covered in this class.

How to cook, 2 of 2
May 23rd

• $60/person (both classes) - 10 people
• In part 2 of this class, Stephen will continue teaching cooking fundamentals.  Sauteing, braising, frying, roasting, and grilling techniques will be reviewed, as will topics such as menu planning, shopping, freezing and more.

French Pastry
June 6th
June 13th

• $25/person - 10 people
• In time for Bastille Day, let Chef Stephen, who was trained under Chef Celine Plano at the Ritz Carlton in San Francisco and learned a lot of French pastry, teach you how to make French macaron, Gateaux Basque, Napolean, Eclair and St.Honore.
  

What is SLICE?

SLICE is aimed at teaching an expansive and diverse set of classes, ranging from cake decorating to making your own probiotics to homemade pastas.  Participants are not expected to have any pre-existing culinary knowledge and are encouraged to have fun while learning, cooking, and eating.

(Frequently Asked Questions!)
aka - FAQ

Do I have to register or can I just show up?
You must register ahead of time in order to attend the classes.  Space is limited, so give us a call at 856-692-5353 or fill out the form online.

Do I have to pay ahead of time?
Yes, payment is required when you book the reservations.

What is the cancellation policy?
A refund (minus 10% for administrative fees) will be issued for any class up to seven (7) days prior to the class date. An exchange will be made for any class up to two (2) days before the class date. No refunds, returns, or exchanges will be given for cancellations made less than two (2) days prior to the class date.

What time do the classes start?
The classes start at 6pm unless otherwise specified.

How long do the classes last?
Plan on the classes lasting two to three hours in total.

Is there a minimum age for participants?
Participants must be at least 13 years old.  Children ages 13-15 may attend a class, but should be accompanied by an adult. If nothing else, a parent or guardians signature is required for anyone under 18.  Tuition for an underage child is the same as that for an adult.

How often do your classes change?
You will find new classes offered each quarter along with popular favorites, seasonal, and holiday classes.

How much food is served in your classes?
Expect at least a generous tasting of each menu item.

What should I wear to the cooking class?

You should dress casually and comfortably, though for kitchen safety and sanitation reasons, students are encouraged to wear long pants, a shirt with sleeves, and flat, closed-toe shoes. We will provide you with an apron to wear during the class. Dangling or excessive jewelry is not recommended.

How many people are in the classes?

Classes are generally limited to 12 - 16 students, depending on the class.

Does your menu ever change from what's listed in your newsletter and on your website?

We make every effort to remain true to the advertised menu, while reserving the right to substitute ingredients or menu items. Due to seasonality and availability, occasionally it may be necessary to substitute ingredients.

Will I get a copy of the recipes to take home?
Yes, you will receive a recipe packet to refer to during the class and take home with you.

Is there any alcohol served?
Due to NJ liquor laws, we are not allowed to provide alcohol.  However, the classes are treated like a BYO, and so classes where food will be prepared, it is perfectly fine for you to provide your own libation of choice.