Dips, Condiments, and Sauces: Cooking with Chef Hervé Malivert

Join renowned chef Hervé Malivert to learn the art of making fresh, flavorful dips, condiments, and sauces from scratch! In this hands-on class, you'll learn how to create three delicious and versatile staples for your kitchen: pesto, hummus, and mayo.

Chef Hervé will guide you through each step, sharing tips and tricks to perfect these iconic recipes. By the end of the session, you'll have the knowledge to whip up these easy-to-make but incredibly flavorful condiments in your own kitchen. Plus, you'll leave with your very own creations!

Whether you're looking to elevate your meals with vibrant pesto, create a creamy and smooth hummus, or craft a homemade mayo that takes your dishes to the next level, this workshop is perfect for food lovers of all skill levels.

Light refreshments will be served. Space is limited, you must register in advance!

Ages 16+

About the instructor: Born in Macon France, chef Herve Malivert’s father was a cheese maker, and as a young chef Herve used to accompany him to deliver cheese to restaurants. The complexity of French cooking from his homeland, the Rhone and Provence regions of France, shaped his culinary outlook as he worked in some of the most well-known Michelin star restaurants in France.

Chef Herve moved to New York in 1998 to be the chef de cuisine at La Goulue, and eventually became an executive chef at Orsay Restaurant. In 2006, he transitioned to being a culinary teacher at the French Culinary Institute, and was eventually promoted to Director of Culinary Arts and Technology. Herve began instructing Culinary Arts at the Institute of Culinary Education in 2021, where he continues his research and development.

Chef Herve is also a certified sommelier, member of the Maitres Cuisiners de France, member of the Academie Culinaire de France, and a recipient of the French medal of Agricultural Merit.