These are not your typical cooking "demonstrations."
In many similar classes, you sit back and watch a chef do all of the cooking as he or she demonstrates a variety of cooking techniques. Our classes are not for onlookers, but rather for those of you who are ready to get your hands (and clothes) a little messy. You will actually be doing the cooking, learning three to five new recipes in the process. So come to class dressed comfortably and be ready for some fun!
Offered approximately once a month, Chef du Jour classes take place in the new J. Willard and Alice S. Marriott Foundation Culinary Laboratory at our new location, Close-Hipp building, 1705 College St., from 9 a.m. to 1 p.m. on Saturdays (unless otherwise specified). Seats are limited and available on a first-come, first-served basis. Classes fill quickly so make your reservations early.
Spring 2020 Chef du Jour Classes
Healthy. Delicious. Greek.
Saturday, February 15, 9 a.m.-1 p.m. Please note the change from the original date.
This class will be held in our new location, the Close-Hipp Building, 1705 College St. The Marriott kitchen is located on the first floor, Hipp tower.
Join us for a special cooking class with Patricia Moore-Pastides in the brand new J. Willard and Alice S. Marriott Foundation Culinary Laboratory! Mrs. Pastides will prepare some of her favorite Greek recipes, including two appetizers,
one soup, two entrees and one dessert. This class is sure to fill quickly so register
now!
Cost: $65 per person.
Make reservation for Healthy. Delicious. Greek. class
On the Side
March 21, 9 a.m.-1 p.m.
This class will be held in our new location, the Close-Hipp Building, 1705 College St. The Marriott kitchen is located on the first floor, Hipp tower.
Getting tired of the same old side dishes for dinner or at parties? Spice up your
meal with exciting new side dishes to compliment your main course. This class will
teach you several cooking methods using a variety of beans, vegetables and starches
that will make any meal healthier and tastier. Recipes include, but are not limited
to, fattoush, roasted Brussel sprouts, lemon basil orzo and spaghetti squash with
pecorino and tomato.
Cost: $65 per person.