Get ready to travel the globe alongside Chef Nealey Thompson and Chef Paul Zang, with an evening of culinary exploration! These classes are designed to deep dive into the history and ingredients that are particular to a single region.
DurationGet ready to travel the globe alongside Chef Nealey Thompson and Chef Paul Zang, with an evening of culinary exploration! These classes are designed to deep dive into the history and ingredients that are particular to a single region. Each recipe is selected to provide a snapshot into the flavors and traditions of that area.
Sicily is a geographically diverse island just off the southern tip of the Italian peninsula. Its cuisine has both Arab and Greco-Roman influences. These flavors, along with a varied selection of produce and fresh seafood, make the Sicilian style of cooking magical.
Involtini di Melanzane (Eggplant roll-ups stuffed with cheese and baked in a southern Italian tomato sauce)
Spaccatelle Pasta with Pesto alla Trapanese (Traditional Sicilian pasta shape with a tomato-alomnd pesto)
Tonna al Salmoriglio (Tuna steaks in a lemony, herbaceous olive oil sauce)
Homemade Cannoli Shells with Ricotta
In November 2020, Founder and CEO, Mary S. Moore, announced she would be handing day-to-day management of The Cook's Warehouse over to her Management Team.
Ashley Laurens, with expertise across the company is currently leading the e-commerce business and operations. Ashley rose through the company from part time intern, to private events and Peachtree Station store manager, before landing in this role.
Paul Zang, with extensive retail management experience is overseeing the flagship store in Ansley Mall. Paul started out in a high-end restaurant in Boston under a James Beard award winning chef before transitioning to the housewares industry. Now with more than 12 years of housewares management experience, he also hosts multiple classes in our cooking school on a variety of topics.
Nealey Thompson, our Executive Chef is managing our award winning cooking school located in our Ansley Mall store. She is a culinary school trained chef and for over a decade was a recipe developer and food writer for multiple publications.
In this class, we discuss recipes, techniques and practical tips for perfecting a variety of pie types including custards, fresh fruit and nuts.
These classes are a hybrid of our techniques classes and party format. The class begins with some prep work followed by our chef leading the group through the recipes while leaving a little room for some laughs and socializing along the way. Get ready for a great time in our cozy kitchen!
We created our professional training program for people looking to switch careers, self-taught bakers who want skills taught at pastry school without the full time and financial commitment, and people who are unable to attend traditional pastry programs because they work during class hours.
Led by Claudia Catalano, writer for The Boston Globe and owner of Wild Carrot personal chef services, this course will guide students through the process of planning, starting, and maintaining a personal chef business.
It's never too late to learn how to cook. In this 3 part cooking series, you will learn easy, delicious meals for every part of your day.
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