We are proud to give cooking classes for 14 people and up, from basic to advanced level, introducing clients to the importance of nutrition to the fun aspect of cooking.
DurationWe are proud to give cooking classes for 14 people and up, from basic to advanced level, introducing clients to the importance of nutrition to the fun aspect of cooking. The classes are executed in the comfort of your home for fun and enjoyment, or in a corporate environment for team development level, or at times are just educational for a more broad audience.
Francesco Casetta has years of experience, bringing leading new concepts to the table. Therefore, it helps business’s from start-up to opening day.
He has the experience in culinary and management service. In addition, partnering with his teammate Rebekah, he provides concept development strategies and best practice operating principle. As a result, you achieve maximum sales performance.
Francesco Casetta’s goal is to work with the client to achieve excellence in food quality and service. Consequently, he develops a successful business approach that can carry your restaurant long term.
Learn to make the incomparable Zuni Roast Chicken (served over quinoa in in a preparation we repeatedly hear described as "the first quinoa dish I've every enjoyed"), make a "portable salad" perfect as warmer weather bring entertaining outside and an excellent prep for Spring's asparagus!
Parmesan Polenta and Pan Fried Pork Chop cooking class is offered by Cookology Culinary School. We have classes for every level of home cook. However, don't worry about what you don't know, we will walk through each recipe step-by-step, with your own ingredients.
Learn about candy, chocolate, our business, and the features of the one-hundred-year-old Sweet Pete's candy mansion. Participants will view all the different rooms throughout our building, our production facility and go behind the scenes to see our packaging room and caramel wrapping machine.Â
Private or Group Class is offered by Kids Who Cook. In all classes, everything is very hands-on and everybody gets a chance to do a little of everything. The children are taught how to clean up and then everyone sits to eat what was made
Join food writer and chef-instructor Shawnie Kelley to make a classic four-course meal and a decadent dessert. We begin with a modern wedge salad topped with creamy blue cheese buttermilk dressing.
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