Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Explore the rich, flavorful traditions of Filipino cooking in this special workshop! Discover how our immersive, hands-on culinary workshops bring the joy of cooking to life with expert-led instruction and state-of-the-art facilities. This is not your average cooking demo—it’s a true masterclass. Join us in small, interactive classes designed for personalized attention, where you’ll learn timeless techniques and create iconic dishes like Lumpia, Pancit, and Chicken Adobo, all while uncovering the fascinating history and cultural roots behind these recipes. Whether you're a home chef looking to elevate your skills or a food enthusiast eager for a unique experience, our workshops provide the perfect mix of learning and fun.  Feel the heat of inspiration in our professional kitchen and walk away with skills to impress your family and friends. Curious? Book now and take the first step toward becoming a culinary artist!

*Allergens-Gluten, Shellfish, Soy and Seafood*

Learn step-by-step how to recreate traditional recipes, from layered Moussaka to the fresh, roasted flavors of Briam. Every dish is bursting with history and flavor.

• Moussaka - Discover the story behind this classic dish, from its Ottoman-inspired origins to the modern recipe created by Greek chef Nikolaos Tselementes.
• Briam - Roast seasonal vegetables with olive oil and herbs using traditional Mediterranean techniques.
• Gigantes - Explore the legacy of ancient Greek legumes with this hearty, protein-packed dish.

What you’ll gain

• Expert instruction: Learn directly from professional chefs with step-by-step guidance to perfect timeless Southern recipes.
• Flavor-packed recipes: Create unforgettable dishes such as Brunswick Stew, BBQ Chicken, Collard Greens, Cornbread, and Mac and Cheese.
• Culinary community: Cook alongside passionate food lovers and build connections that continue beyond the classroom.
• Practical skills for home: Take home techniques, tasting notes, and confidence to impress friends and family.
• Context that elevates your cooking: Understand the art, history, and regional roots that shaped Southern flavors

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Immerse yourself in the vibrant flavors of Mexico in this hands-on cooking class celebrating three beloved traditional dishes. Guided by our expert chef, you’ll learn the art of balancing spice, texture, and freshness—the heart of authentic Mexican cuisine.

You’ll begin with Pozole Verde, a fragrant hominy and chicken stew simmered in a bright green sauce of tomatillos, roasted chiles, and fresh herbs. Next, you’ll prepare Enchiladas Rojas con Chicken Tinga, featuring tender shredded chicken in a smoky chipotle-tomato sauce, wrapped in warm corn tortillas and finished with a rich red chile salsa. Finally, you’ll craft Sopes de Frijoles, handmade masa rounds topped with refried beans, crisp lettuce, crumbled cheese, and a drizzle of crema.

Throughout the class, you’ll gain hands-on experience with classic Mexican techniques—such as working with masa, roasting and blending salsas, and building layered flavors from scratch.

Come ready to cook, taste, and celebrate Mexico’s culinary heritage. Perfect for home cooks of all levels who love bold flavors and interactive kitchen fun!

Discover the secrets behind pâte à choux, the versatile dough that forms the foundation of some of France’s most beloved pastries. In this interactive class, you’ll learn how to create light, airy cream puffs and elegant éclairs, plus the iconic Paris-Brest—a delicious wheel-shaped pastry filled with praline cream.

Our expert instructor will guide you through every step: from preparing the perfect pâte à choux dough, mastering piping techniques, baking to golden perfection, to filling and decorating each creation with luscious creams and glazes.

Whether you’re a beginner or an aspiring pastry chef, this class offers a fun and supportive environment to expand your baking skills and impress your friends and family with authentic French desserts.

In this class, you’ll:

• Make classic pâte à choux dough from scratch
• Pipe and bake cream puffs, éclairs, and Paris-Brest pastries
• Prepare smooth pastry creams and praline fillings
• Decorate your pastries with chocolate glazes and nuts
• Taste your delicious creations during a cozy group tasting

All ingredients, tools, and recipes are included—just bring your love for baking!

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Embark on a culinary journey to Spain in our Spain 2 workshop! We'll explore the rich history and flavors of Fabada Asturiana, a hearty bean and sausage stew from Asturias. Learn to prepare this iconic dish, made with "de la Granja" beans, pork, chorizo, and morcilla, transforming a humble "poor man's stew" into a gastronomic delight perfect for cooler months. Then, venture south to Andalusia as we uncover the secrets of Pollo al Ajillo, a simple yet incredibly flavorful garlic chicken, showcasing the region's love for garlic and olive oil. Finally, dive into the importance of beans in Catalan cuisine, mastering Butifarra amb Mongetes, a soul-warming dish of peppery pork sausage served with the region's unique mongetes beans. Join us for a taste of Spain's diverse and delicious culinary heritage!

Transform your baking skills with our expert-led brioche-making class. This immersive, hands-on experience is far more than a simple cooking demonstration. Over the course of four engaging hours, you’ll gain invaluable skills, techniques, and insights to create bakery-quality brioche from scratch. Our small class sizes ensure you receive personalized attention from professional bakers with years of experience. Held in a state-of-the-art kitchen outfitted with top-of-the-line industrial tools, this class provides you with the perfect environment to learn and excel. Leave with your freshly baked brioche loaf, plus the confidence to recreate it at home.  Whether you're a passionate home baker or a beginner looking to try something new, this class is designed to inspire and empower. Reserve your spot today and take the first step toward becoming a brioche expert!

*Allergens-Gluten*

What you’ll cook and learn

Our curriculum showcases hallmark Lowcountry recipes and regional ingredients known for their depth and comfort.

• Shrimp & Grits: Build bold flavor with slab bacon, grits, and Old Bay seasoning.
• Hoppin’ John: Work with Carolina Gold rice and black-eyed peas for a soulful staple.
• She Crab Soup: Learn traditional techniques using fresh crab meat and crab roe.

You’ll gain knife skills, sautéing and simmering fundamentals, and timing techniques—so every plate leaves the kitchen hot and delicious.

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

What You'd Learn in a Round Fish Butchery Class:

Understanding Fish Anatomy:

How to identify the different parts of the fish (e.g., head, tail, belly, back).

How to differentiate between round fish and flat fish to know which butchery techniques to use.

Proper Fish Handling:

How to clean and gut a round fish.

The best way to scale fish (if necessary).

How to prevent the fish from spoiling and ensure the freshest cuts.

Filleting Techniques:

How to fillet a round fish by cutting along the backbone and removing the rib cage.

How to remove the skin from the fillet, if desired (including using the skin for crispy preparations).

How to make portion-sized fillets for different cooking methods (grilling, pan-frying, baking, etc.).

Bone Removal:

How to carefully remove pin bones from fillets (using tweezers or pliers).

How to de-bone fish without tearing the flesh.

Advanced Techniques:

How to fillet a whole fish while keeping the skin intact for presentation.

Knife Skills:

Using a flexible, sharp filleting knife for precise cuts.

Techniques for minimizing waste and maximizing the usable parts of the fish.

Understanding which tools to use, such as boning knives, fish tweezers, and fish scalers.

Sustainability and Sourcing:

How to choose sustainable, high-quality fish.

Ethical considerations, such as supporting sustainable fisheries or avoiding overfished species.

Storage and Preservation:

How to properly store fish (e.g., on ice, wrapped in parchment or vacuum-sealed for freezing).

*Allergens-Dairy*

Embark on a culinary journey to Japan in our Japan 2 class! Discover the fascinating history and preparation of Teriyaki, a beloved Japanese grilling method that evolved from a fish marinade to a globally popular sauce. Master the art of Yakitori, classic grilled chicken skewers with over 300 years of history, learning both traditional sauce and salt seasonings. Delve into the delicate technique of Tempura, a Japanese deep-frying method introduced by Portuguese missionaries, creating its signature light and crunchy batter. Finally, savor the comforting elegance of Chawanmushi, a savory egg custard from Nagasaki that fuses Japanese, Chinese, and Western culinary traditions. Join us to explore these iconic Japanese dishes and expand your culinary repertoire!

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

What You’d Learn

The Basics of Chicken Butchery:

How to properly handle and prepare the chicken for cutting.

Safety practices (e.g., knife skills, hygiene).

Breaking Down the Bird:

How to break down a whole chicken into the main cuts: breast, thighs, drumsticks, wings, etc.

How to remove the skin, debone the chicken, and prepare for cooking and execute two recipes, one for the light meat and one for the dark.

*Allergens-Dairy*

Participates will prepare a classic Quiche Lorraine, caramelized perfection of a apple tart and fruit tart. You'll gain practical skills and a deep appreciation for the history and artistry behind these iconic Tart dishes.  Using top-of-the-line industrial tools in a professional setting, you’ll leave not only with delicious creations but also with the confidence and knowledge to recreate them at home. Expand your culinary repertoire and join a class where tradition meets technique.  Book your spot now and discover why this class is a must-attend for food enthusiasts. Limited availability! 

*Allergens-Dairy, Eggs, Gluten*

Cost of class reserves 2 seats for Date Night!

Unleash your inner chef and immerse yourself in the rich history and vibrant flavors of Indian cuisine. Over four immersive hours, you’ll prepare iconic dishes like pakoras, naan, flavorful curries, and aromatic pilaf, while exploring their fascinating histories and cultural significance.  This one-night class promises to leave you with skills, knowledge, and confidence that will transform the way you cook forever. Book your spot now to experience the flavors, techniques, and magic of authentic Indian cooking. Spaces are limited, so don’t wait!

*Allergens-Gluten, Dairy*

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

In this interactive, hands-on cooking class, you’ll explore the art of both classic sweet and savory crêpes, guided by an expert instructor who will share authentic techniques and pro tips. Learn how to prepare perfectly thin crêpes, balance flavors, and craft beautiful presentations worthy of a Parisian café.

You’ll create three distinctive dishes:

• Crêpes Suzette – A timeless French dessert flambéed with orange, butter, and Grand Marnier for a dazzling finale.
• Ham & Mushroom Buckwheat Crêpes – A savory Breton-style galette filled with smoky ham, sautéed mushrooms, and melted cheese.
• Lemon Ricotta Crêpes – Light and refreshing, filled with creamy ricotta and bright lemon zest, finished with a touch of powdered sugar.

This class is perfect for home cooks of all levels looking to expand their culinary repertoire while enjoying a relaxed, social atmosphere. Come hungry and ready to whisk, flip, and savor your creations!

Discover the Art of Fujian Cuisine

Unleash Your Inner Chef with an Authentic Culinary Experience

Master the intricate flavors of Fujian cuisine in our exclusive culinary class. Perfectly designed for culinary enthusiasts, this class will guide you through the rich history, unique techniques, and complex flavors of one of China’s most revered culinary traditions.

Reserve Your Spot Today!

What you’ll cook and learn

Our curriculum showcases hallmark Lowcountry recipes and regional ingredients known for their depth and comfort.

• Shrimp & Grits: Build bold flavor with slab bacon, grits, and Old Bay seasoning.
• Hoppin’ John: Work with Carolina Gold rice and black-eyed peas for a soulful staple.
• She Crab Soup: Learn traditional techniques using fresh crab meat and crab roe.

You’ll gain knife skills, sautéing and simmering fundamentals, and timing techniques—so every plate leaves the kitchen hot and delicious.

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad