The Chesapeake School of Cooking

2017 Cooking Classes: Craig All Cooking Classes at the Cafe are extremely hands-on. Demonstration of techniques, including knife skills, is part of the instruction, but the preparation of recipes is performed by attendees. I am of the belief that one only truly “learns” when one does, not when one watches. We should all become more “intuitive” […]


2017 Cooking Classes:

Craig

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All Cooking Classes at the Cafe are extremely hands-on. Demonstration of techniques, including knife skills, is part of the instruction, but the preparation of recipes is performed by attendees. I am of the belief that one only truly “learns” when one does, not when one watches. We should all become more “intuitive” cooks. We should know how it looks, smells and feels. A maximum of 16 people are accepted per class (4 per workstation) to ensure everyone has the opportunity to chop, slice, fold, saute, baste, braise, trim and truss.

To be sure, each class comes with a discussion about food sourcing, where the food comes from we are using in class, how it was brought to our table and by whom. It is also my belief that one cooks best, when one has an intimate knowledge of the food one is using. Emphasis is placed on seasonal foods, locality of foods and humanely treated meals.

Talk, laugh, learn new things. These days when people spend more time watching food prepared on television that they do in their own kitchen, its time we dedicate ourselves to making the kitchen the center of our home.

Please see the  Schedule of Classes Page for costs and descriptions.