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Hang out with the stars! You know these famous chefs from their books or television. Now you can learn from them in person.
For seven years George Geary was the Pastry Chef and production manager for Walt Disney Company. He has taught cooking classes at more than 72 cooking schools, emphasizing skills that students can use in their everyday cooking and baking.
George has appeared on The Food Network and NBC’s “Travel Café.” Some of his books are The Complete Baking Cookbook, 125 Best Food Processor Recipes, and Classic Cheesecakes of America: Sweet and Savory. He is also a contributing author to the American Heart Association’s Low-Fat and Luscious Desserts and Meals in Minutes.
George will be highlighting his 6th book 500 Sauces, Salad Dressings, Rubs, Marinades and more in this class. Easy yet elegant, sauces to go on a variety of items will be featured. You will be surprised at how simple it is to make great fresh salads dressings to desserts.
We are exploring the foods of the Emerald Isle during March. Margaret Johnson, an Irish-American food writer who has written seven books on Irish cuisine. She will be cooking-up some great dishes that reflect the culinary impact of Irish foods on America’s food scene, and throughout the tasting will be sampling authentic Kerrygold Irish cheeses and butters. Most people associate Ireland with potatoes, but dairy cows, milk, and butter have been an enduring part of Ireland's heritage for thousands of years, and Ireland has been exporting butter throughout Europe and America for more than two centuries.
Margaret M. Johnson is the author of seven Irish cookbooks — two published in Dublin and five in the U.S: The Irish Heritage Cookbook, The New Irish Table, Irish Puddings, Tarts, Crumbles and Fools, The Irish Pub Cookbook, and The Irish Spirit. Tea & Crumpets, an afternoon tea cookbook, was published in May 2009, and she is currently writing a follow-up titled Coffee & Cake: European Coffee Classics for you to Make at Home.
Margaret has appeared at many food events and book signings on land and at sea, including being a featured presenter on a Crystal Cruises voyage to Great Britain and Ireland. She has appeared on radio and television both in the U.S. and in Ireland, including Martha Stewart Living on Sirius Radio. In 2007, she completed a series of cooking demonstrations for broadcast by Comcast Digital Cable, and has worked with the Irish Dairy Board on St. Patrick’s Day promotions throughout the country.
Our mission at the Florida Department of Agriculture is about more than just taste. This cooking class is designed to educate attendees on the importance of seasonal cooking, using fresh ingredients, keeping it simple, healthy, and having fun. If you want to learn how to take responsibility for what you choose to eat than this is the class for you. Join Certified Executive Chef and Culinary Ambassador for the State of Florida Justin Timineri on a culinary adventure that is sure to stimulate your taste buds as well as your mind.
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These masters have made their mark on the restaurant scene, and now they'll teach you the tricks of the trade.
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Treat yourself (and maybe a friend) to an evening that's educational, fun and delicious. And discover how the right wine or beer can enhance a meal.
Which comes first, the food or the wine? Any true wine lover would say it's the wine, although most gourmets would claim the opposite. Either way, the right wine served with just the right dish raises the wining and dining experience to new heights. Come join Carolina Rivera as she demonstrates the right food and wine pairings for Chilean cuisine.
Redwood Creek Wines are rich flavorful and satisfy a taste for adventure. They are more at home on a mountaintop than a tabletop, unless, of course, your tabletop is a rock in the middle of a forest.
Come join the winemaker Sean Hails and celebrity chef Steve Raichlen as they show you how to pair Redwood Creek wines with Steve's tantalizing menu.
When it comes to pairing wine with food, many of us all too often fall
back on the old maxim: red with meat and white with fish. While this
adage might have some merit, blind adherence to it can lead to missing many exciting and flavorful food-and-wine matches.
Join Roland Marandino, Wine Ambassador from Banfi Vintners, as he
explores with our chefs some novel ways of pairing, where the food and
the wine brilliantly complement each other.
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Take your cooking skills up a notch in a small-group setting. These hands-on classes focus on tricks of the trade, and range in skill level from "recreational" to "master."
This six-part series is for every home chef, regardless of experience level. We will prepare full menus while focusing on techniques used by professionals, including knife skills, sauces, sautéing, roasting, grilling, and braising. Every class will include time to savor each culinary feat mastered by the students. Students will also receive a certificate upon completion of the class.
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From appetizers to woks, you can learn about a wide variety of culinary topics, regional cuisines, and cooking for special occasions in these classes, which are offered as either demonstration or hands-on style.
Apron's is proud to offer private, customized classes at affordable prices. Your event is sure to be a memorable experience, whether you prefer a Hands-On format, a Demonstration class, or a Party-Style event. We have numerous menu selections and themes to choose from, or you can create your own unique class tailored specifically to your special occasion.
Prices range from $35 to $75 per person, depending on the class type selected, the day of the week, and the size of your group. For children's parties, the cost is as low as $35 per child.
Apron's private classes are a perfect fit for corporate team-building events, birthday parties, bridal showers, anniversaries, and any other special occasions. To speak with an Apron's representative and to schedule your own private class, call or visit your local Apron's Cooking School. Classes book quickly; don't delay!
Learn the ancient art of sushi from beginning to end, including proper rice cooking and ingredient selection. You will also learn the techniques required to roll some of the standards such as Veggie, California, and Basic Nigiri.
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Children aged 8 to 12 learn fundamentals of cooking for a lifetime in these engaging, fun classes.
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Kids aged 13 to 18 enjoy these classes, and their parents enjoy gaining another cook in the house.
No classes currently offered.
