Hang out with the stars! You know these famous chefs from their books or television. Now you can learn from them in person.
DESCRIPTION - (D) Food Network has a bright new face at the table – Sunny Anderson. Sunny hosts the popular series, Cooking for Real. With an understanding of the need for uncomplicated dishes with affordable, easy to find ingredients, Sunny offers real food, for real life combining her approach to classic comfort foods along with her passion for unique flavors inspired by her many travels.
Sunny debuted on the Network back in 2005 as a special guest on Emeril Live, cooking side by side with Chef Emeril Lagasse – an appearance Sunny deemed as her greatest “foodie” moment ever. In 2007, Sunny co-hosted Food Network’s series of specials, Gotta Get It uncovering the latest and greatest food gadgets and gizmos on the market. Sunny also appeared as host of primetime series, How’d That Get On My Plate? following the fascinating journey of a single ingredient (such as eggs, garlic, honey or apples) as it moves from its raw state into finished, iconic products.
In 2003, Sunny started her catering business Sunny's Delicious Dishes after years of cooking for her famous friends in the music industry and soon became one of the most sought after caterers in town.
Sunny’s passion for food paved the way for a passion with music. While growing up traveling the world as an Army brat, her parents always encouraged her to indulge in the local cuisine. When Sunny joined the Air Force, she continued her trek through the world for culinary finds and soon discovered she had a desire to explore music. Soon enough, she became an award-winning military radio host and news reporter.
DESCRIPTION - (D)
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.
DESCRIPTION - (D) David Hirsch has been involved with Moosewood since 1976, participating in all aspects of running the restaurant. An avid gardener as well as a cook, David is the author of the Moosewood Restaurant Kitchen Garden, which offers information and instruction on growing, harvesting, and cooking home-grown produce as well as designing gardens. He is also the co-author of all twelve of the Moosewood Collective cookbooks. David helped to launch Moosewood’s entry into the realm of food products with 100% organic refrigerated soups and frozen main dishes. David has also appeared on various local and national television programs.
DESCRIPTION - (D) When she is not cooking, Pamela investigates the exquisite details of Italian food culture. She is an international juror and lifetime member of Slow Food, a former national board member of the American Institute of Wine & Food, and a professional member of the International Association of Culinary Professionals. She has written 15 cookbooks, specializing in traditional regional Italian cuisine. Pamela and her family make their home in Tuscany, where she hosts food and wine workshops, runs a Bed & Breakfast, and produces an organic extra-virgin olive oil.
DESCRIPTION - (D) Nick Malgieri is a 1996 inductee into the Who’s Who of Food and Beverage in America and author of several award-winning cookbooks, including Chocolate (1998 Salon International du Livre Gourmand’s “Best Chocolate Book in the World” and Food & Wine magazine’s “Best of the Best for 1998”) and Cookies Unlimited (Food & Wine magazine’s “Best of the Best for 2000”). His latest books are Perfect Cakes: A Baker’s Tour, Perfect Light Desserts, and The Modern Baker. Be on the lookout for Nick's next book, Bake! Essential Techniques for Perfect Baking, due out in September.
A graduate of the Culinary Institute of America, Nick taught and became chairman of the New School Culinary Arts Program’s baking department. He developed and taught professional baking curriculum for the New York Restaurant School, and currently directs the baking program at the Institute of Culinary Education.
DESCRIPTION - (D) Growing up in an Italian-American family on the east coast, Gina was raised with a strong respect for food, and years spent in northern Italy as a child only strengthened the desire to immerse herself in the cuisine.
Gina’s classes focus on the simplicity and purity of the Tuscan table. She has a passion for the traditions of Italian food and wine, and loves sharing her knowledge and stories with others. She has spent many years cultivating her craft and studying the cuisine of Italy, traveling frequently and visiting the different regions of Italy, working with various chefs and home cooks to learn the regional differences and traditions that make up the world-renowned cuisine of Italy.
Classically trained at the Institute of Culinary Education (ICE) in New York City, Gina interned with Odette Fada at San Domenico restaurant in New York, before eventually moving to Atlanta to work. But she realized to truly develop her skills and satisfy her longing for authentic Italian cuisine, she needed to go back to Tuscany.
Almost ten years ago, she moved to Tuscany to cook and develop a culinary program for an agricultural estate, and has been in the Siena area ever since. After developing culinary programs and teaching guests at two major tourist estates in the area, (Spannocchia and Montestigliano) Gina opened her own school, Ecco La Cucina, which means “here’s the kitchen”. Gina has authored three regional cookbooks, two of them for private estates and the most recent entitled “Ecco La Cucina”, a collection of traditional recipes from the Siena area.
Gina, along with her sister, Mary Potter, who left corporate America four years ago to expand a villa rental business, have formed a partnership that helps people maximize their enjoyment of their Tuscan vacations by focusing on the excellent foods and world class wines the area offers.
Truly an international chef, Gina visits the States each year to teach classes throughout America from Maine to California. If you ask her what she likes most about her life, she is quick to reply with a smile, “All my favorite memories have to do with food and Italy. I was born to share it with others. I started my life’s adventure in Tuscany and never looked back”.
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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.
DESCRIPTION - (D) Chef Jonathan Luft , Executive Chef of InterContinental Tampa has been with the restaurant as Executive Chef since 2007. Bringing more than 10 years of culinary experience to the table (and kitchen) Chef Luft provides guests with the finest in creative cuisine.
With a history of working at luxury hotels and resorts, Luft came to Shula’s from his most recent position at Point South Mountain Resort in Phoenix, AZ. Luft is well known for his imaginative and creative cuisine skills, and plied his craft at several luxury resorts including the St. Regis Monarch Beach Resort, California; The Orchid at Mauna Lani Kohala Coast, Hawaii; and the Westin St. Francis, San Francisco.
A native of Colorado, Chef Luft did his apprenticeship at the Westin downtown Denver. Most recently, Chef Luft won a five-chef competition at the Pinehurst 20th Annual Food and Wine Festival Showdown at the Pinehurst Resort in North Carolina.
DESCRIPTION - (D)
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.
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.
Bordeaux and Burgundy
DESCRIPTION - (D) An evening of classic reds and classic foods.
INSTRUCTOR(S) -
Apron's Staff
DESCRIPTION - (D)
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.
Exploring Italian Food and Wine
DESCRIPTION - (D) Let’s journey to Italy, to sample some of the amazing flavors this country has to offer. Each course will be paired with regional Italian wines
INSTRUCTOR(S) -
Apron's Staff
DESCRIPTION - (D)
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.
DESCRIPTION - (D) Born and raised in Japan, Yoshi Yumoto currently serves as the Vice President and the Gekkeikan National Sales Manager at Sidney Frank Importing Co., Inc. With over 20 years experience in the sake category, he is the educator in the United States for the world’s largest sake company, Gekkeikan. Yoshi trained at the Gekkeikan sake school in Japan, where he learned the intricate nuances of sake as well as the sake making process. Come be a part of this class as Yoshi shares his wealth of knowledge of sake.
The Brewer's Table
DESCRIPTION - (D) Wine is a given, but let beer change how you think about pairing tasty beverages and food at The Brewers Table.
INSTRUCTOR(S) -
Apron's Staff
Wines of Monterey
DESCRIPTION - (D) Come taste some great wines from the up and coming wine region of Monterey County. Monterey County, with its proximity to the Monterey Bay, is known for its cool, long, and foggy growing seasons. This makes the area ideal for growing a variety of grapes, like Chardonnay, Pinot Noir, Merlot, Pinot Grigio, Sauvignon Blanc, and Riesling. DFV Wines, which owns the largest contiguous vineyard in Monterey, and actually the world, named the San Bernabe Vineyard, as an ideal producer to highlight the wines from this area. From its vast 8000 acres, DFV produces a variety of beautiful wines. Tonight's class features their Loredona Riesling, Loredona Pinot Grigio, Gnarly Head Chardonnay, and Irony Pinot Noir.
INSTRUCTOR(S) -
Apron's Staff
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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."
Advanced Techniques
DESCRIPTION - (H) This 3-part class is for the advanced student, who wants to build on the foundation of previously attended Basics of Culinary and Intermediate Technique classes. This class will take your culinary skills and senses to the next level.
INSTRUCTOR(S) -
Apron's Staff
Basic Knife Skills
DESCRIPTION - (H)
At the end of this class, you will have a good handle on all of the classic knife cuts including slicing, dicing, julienne, and chiffonade.
INSTRUCTOR(S) -
Apron's Staff
Intermediate Techniques
DESCRIPTION - (H) If you’re a food enthusiast with a significant comfort level in sautéing, slicing, and dicing, this is the class for you. We will prepare full menus while learning several intermediate culinary techniques.
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Apron's Staff
Knife Skills II
DESCRIPTION - (H) Want to know how to take your knife skills to the next level? We will show you how to break down some of the most common cuts of meat, fish and poultry.
INSTRUCTOR(S) -
Apron's Staff
Practical Poultry
DESCRIPTION - (H) In this 3-part series you will see how to use the whole chicken from start to finish, while making delicious full-flavored meals for the whole family.
INSTRUCTOR(S) -
Apron's Staff
Regional American Series
DESCRIPTION - (H) This 3-part series will take you on a trip across the country to some various regions that are known for their cuisine.
INSTRUCTOR(S) -
Apron's Staff
Stocks and Sauces
DESCRIPTION - (H) Either a great soup or a great finishing sauce, this 2-part class will set you up for great food success!
Week 1 – Chicken Stock; Fish Stock; Roasted Vegetable Stock; Demi (Brown Stock)
Week 2 – Veloute; Bechamel; Hollandaise.
INSTRUCTOR(S) -
Apron's Staff
The Basics of Culinary
DESCRIPTION - (H)
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.
INSTRUCTOR(S) -
Apron's Staff
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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.
A Chef's Table
DESCRIPTION - (D) Come in and enjoy an up close and private cooking experience that few get to see. You will have a bird's eye view of our chefs preparing a multi-course dining adventure. With wine being paired and the food cooking in front of you, it will be a night to remember!
INSTRUCTOR(S) -
Apron's Staff
A Waltzing with Matilda
DESCRIPTION - (D) A look at the culinary classics from Down Under. From Alice Springs to Towoomba, Australian cuisine is as diversified as its people.
INSTRUCTOR(S) -
Apron's Staff
A Wok of Art
DESCRIPTION - (H) It’s no wonder woks are the cornerstones of Asian kitchens. From stir-frying to steaming, this class will show you how to use this tool to make a variety of delicious dishes.
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Apron's Staff
Apron's Greatest Hits
DESCRIPTION - (D) Join us as we revisit some of the best recipes and stories from our favorite celebrity chefs.
INSTRUCTOR(S) -
Apron's Staff
Baking Globally
DESCRIPTION - (H) Bread is a common thread throughout the world. We have picked just a few of our favorites.
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Apron's Staff
Chocolate Factory
DESCRIPTION - (H) Has there ever been anything more associated with dessert than chocolate. Sweet, bitter, hot, cold, it doesn't really matter does it? It's just that great!
INSTRUCTOR(S) -
Apron's Staff
Club Med
DESCRIPTION - (D) Mediterranean cuisine is as diverse and varied as the countries that surround it’s deep blue waters. This class will focus on some of our favorite dishes from this enchanting part of the world.
INSTRUCTOR(S) -
Apron's Staff
Couples Cooking: Howl at the Moon
DESCRIPTION - (H) It's a full moon tonight. Clear skies, stars are shining, moon is high and romance is in the air. Enjoy a seductive night with us.
INSTRUCTOR(S) -
Apron's Staff
Date Night Pizza
DESCRIPTION - (H) Here’s a chance to spend some quality time with your significant other and learn how to create some delectable gourmet pizzas all at the same time.
INSTRUCTOR(S) -
Apron's Staff
Food Shot the Sheriff
DESCRIPTION - (D) Let us all set back, relax and let the warm culinary creations of the Caribbean wash over us! Just because it might be cold outside doesn't mean it can't bring the warm Caribbean sun inside.
INSTRUCTOR(S) -
Apron's Staff
French Bistro Classics
DESCRIPTION - (H) French comfort food is the focus of this journey to France's heartland, where the food and the wine make for a perfect night.
INSTRUCTOR(S) -
Apron's Staff
Girls' Night Out: Wine Country
DESCRIPTION - (D) Leave the men at home and come in to spend some quality "girl time" with some of our favorite wine country food and wine pairings.
INSTRUCTOR(S) -
Apron's Staff
International Garlic Lovers
DESCRIPTION - (D) A delicious way to give true garlic lovers new ideas inspired from around the world. Sit back, relax and enjoy the wonderful aroma as we entertain and teach you.
INSTRUCTOR(S) -
Apron's Staff
March into Spring
DESCRIPTION - (H) Allow your taste buds to awaken from that winter state and reclaim that spring time bounty of garden goodness.
INSTRUCTOR(S) -
Apron's Staff
Neanderthal Basics
DESCRIPTION - (H) A Caveman Synopsis-So you can boil water, but that's it. Lets give you a heads up on some clear-cut basic ideas on cooking and make you the master of the house, and regain that title. A true man's class.
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Apron's Staff
Our Easter Table
DESCRIPTION - (D) Come learn what our Apron's cooking school chefs treat their friends and family to on their Easter dinner table.
INSTRUCTOR(S) -
Apron's Staff
Pasta, Restaurant Style
DESCRIPTION - (D) Ever try to duplicate a great pasta dish from a restaurant at home and it just wasn’t the same? Come to this class and we’ll tell you why! Along the way you will learn to prepare some fantastic pasta recipes.
INSTRUCTOR(S) -
Apron's Staff
Private Classes
DESCRIPTION - (H)
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!
INSTRUCTOR(S) -
Apron's Staff
Regional Seafood Favorites
DESCRIPTION - (H) Popular seafood dishes from around the United States are featured.
INSTRUCTOR(S) -
Apron's Staff
Romantic Rendezvous
DESCRIPTION - (D) It's that time again! Time to impress and WOW your special someone. Let us help by taking the guessing game out of it. Come join us for a romantic evening of lovely food and wine and of course, entertainment.
INSTRUCTOR(S) -
Apron's Staff
Some Like It Hot!
DESCRIPTION - (D) No man, that isn't freedom rock, but turn it up anyway! This is a full power station line-up of dishes sure to ignite the taste buds.
INSTRUCTOR(S) -
Apron's Staff
Spring Sensation
DESCRIPTION - (D) Spring is in the air, so celebrate the season of rebirth with a bright flavorful meal.
INSTRUCTOR(S) -
Apron's Staff
Sushi 101
DESCRIPTION - (H)
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.
INSTRUCTOR(S) -
Apron's Staff
The Art of the Tart
DESCRIPTION - (H) Sweet to savory the tart comes in many shapes and sizes. Satisfy everyone's cravings with these new found recipes.
INSTRUCTOR(S) -
Apron's Staff
The Indian Spice Cabinet
DESCRIPTION - (H) Pack your dishes with a ton of flavor and impress your friends and family with your new spice in life.
INSTRUCTOR(S) -
Apron's Staff
The King of Pop
DESCRIPTION - (H) This class will be a
Thriller, with some
Bad flavors of popcorn (the puns are intended).
INSTRUCTOR(S) -
Apron's Staff
Valentines Night Out
DESCRIPTION - (D) The perfect way to wine and dine any sweetheart whether you are young or old is to let the Apron's Cooking School chefs do it for you.
INSTRUCTOR(S) -
Apron's Staff
What To Do with Chicken
DESCRIPTION - (H) We all know that chicken is by far the most versatile protein. But, how would you cook it tonight? With all the usual suspects being used time and time again, we need a fresh new approach.
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Apron's Staff
You Say Tomato.....
DESCRIPTION - (D) April is National Florida Tomato Month. So to celebrate we will pay tribute to the once forbidden fruit of Italy.
INSTRUCTOR(S) -
Apron's Staff
Children aged 8 to 12 learn fundamentals of cooking for a lifetime in these engaging, fun classes.
Father and Daughter Valentine Class
DESCRIPTION - (K)
Celebrate the special bond between father and daughter while preparing a meal together in the kitchen. We will be making some fun and creative dishes inspired by icons of today and yesterday.
INSTRUCTOR(S) -
Apron's Staff
It's a Rainy Day!
DESCRIPTION - (K) See the rain falling outside and parents will not let you go play outside? Come learn a few different recipes that on a rainy day you can cook at home until that sun will come out to play!
INSTRUCTOR(S) -
Apron's Staff
Kids Easter Class
DESCRIPTION - (K) Come have some hip-hoppity fun the whole family can get in on.
INSTRUCTOR(S) -
Apron's Staff
Kids aged 13 to 18 enjoy these classes, and their parents enjoy gaining another cook in the house.
No classes currently offered.
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