Want to be a restaurant chef? This weekly series focuses on creating future restaurateurs and chefs with a hands-on cooking experience focused on global cuisines weekly.
DurationWant to be a restaurant chef? This weekly series focuses on creating future restaurateurs and chefs with a hands-on cooking experience focused on global cuisines weekly.
Each session explores the fundamentals behind their favorite global foods and each week chefs will learn basic food prep skills and cooking essentials as well as the culinary arts of creating a menu and plating dishes. Designed for ages 11 and older with some home cooking experience.
Green Apron Kitchen is the brainchild of Fabiana Santana, a chef, food writer, teacher and a mom of three two always on the look out to find something fun yet educational to engage her own children.
Knowing that food and cooking are not only essential to our daily lives but a great source of endless fun for kids, the seeds for Green Apron Kitchen began to sprout! What could be more creative, educational and FUN than cooking?!!!
What started as a kids cooking class has grown into a community of food-lovers, both young and grown, who come together to learn, share, cook and eat.
Students come to us to learn the art of scratch cooking and the value of real food. In addition to instruction, we offer nutritional education for parents and families looking to make a change in their lifestyle.
Let us take you on a journey through the French countryside. We will begin with making Creme Patissiere (Pastry Cream) that will fill mini seasonal fruit tarts. Next a decadent Chocolate Gateau (Chocolate Torte) will be whipped up
Our adult classes are designed to explore regional and international cooking experiences. In each class, participants will prepare an entrée or dessert and leave with plenty of samples to share. No experience is required, just a love of food and a desire to take your cooking skills to the next le...
Spring in Provence class is offered by Chef Tech Cooking School. Our mission is to teach people how to cook – to show them how to select quality ingredients, use the proper equipment and master the best techniques.
At the end of class, we all sit down to enjoy the meal together and if it makes you more comfortable, you may opt to take your portion to go. You are welcome to bring beer and wine to enjoy with the class and meal.
Chef Melissa Pelkey-Hass is bringing the decadent dishes of Thomas Keller's The French Laundry to The Cooks Warehouse!
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