The Culinary Academy of Las Vegas

Crispy on the outside and tender in the center, Hearts of Palm Cakes with Lemon Aioli is a bright, plant-forward class that delivers big flavor with simple technique. You’ll learn how to prep and season hearts of palm, bind and shape cakes that hold together, and pan-sear them to a golden crust without drying them out. We’ll finish with a zesty lemon aioli—balancing acidity, salt, and creaminess—so you leave confident making a restaurant-style appetizer or light entrée at home.