This special type of cooking class is only held a few times a year, but it offers one of the best bonding experiences you can imagine. It's also the only class that The Real Food Academy offers where adults and kids are taught together, side-by-side.
DurationWhile this unique type of cooking class might be called “Mommy and Me”, Daddy and Me works too! So does Grandma and Me. And Aunt Alice and Me as well. You get the idea.
This special type of cooking class is only held a few times a year, but it offers one of the best bonding experiences you can imagine. It's also the only class that The Real Food Academy offers where adults and kids are taught together, side-by-side.
At the Real Food Academy, our cooking classes in Miami for kids and adults are all about good times, good tastes, and good eating habits. Founded in 2008 by Head Chef Maria Cummins.
The mission of the academy isn’t just to teach kids how to cook delicious meals, but also to teach them what types of ingredients to cook with. These are the words we cook by at our cooking school in Miami, Florida.
“We don’t change the dish, we change the ingredients!” This allows our little chefs to cook what they enjoy while using healthy, all-natural substitutes that are better for them, and that taste better, too!
Cooking Techniques Risottos, Grains, & Potatoes is an in-depth study of how to cook these items without the need for recipes. It is an in-depth study, teaching the most-used techniques of the classically trained chef.
Three of our favorite ingredients are highlighted in this indulgent menu. The three B’s of cooking are sure to bring flavor to any dish. After this class, you can take one, two, or all three of these ingredients and bring your cooking to a new level!
In a hands-on, laid-back, fun and energetic environment you will become the master chef. You learn to bake decedent vegan desserts or cook a gourmet meal that will be sure to wow your friends.
Mixing a blend of classic skills and innovative techniques used by the world's best chefs, Miami Culinary Institute' Culinary Arts Management Associate in Science offers an educational experience that is at the forefront of the industry.
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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