Vegetarian

Please click here to register for the entire 3-day series.

Please click here to register for the entire 3-day series.

Please click here to register for the entire 3-day series.

Please click here to register for the entire 3-day series.

A hands-on, in-person three-day cooking camp, where each class culminates in a meal. This camp is limited to 12 students. Review our registration and cancellation policies here. 

Dates and Times: Monday through Wednesday, July 22-24 from 10 am-2 pm.

Age Group: 15-18 year olds

A hands-on, in-person three-day cooking camp, where each class culminates in a meal. This camp is limited to 12 students. Review our registration and cancellation policies here. 

Dates and Times: Tuesday through Thursday, July 16-18 from 10 am-2 pm.

Age Group: 12-14 year olds

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

A tasting seminar, served with crackers to cleanse the palate. We recommend eating a heavy snack before arriving. This class is limited to 24 students. Review our registration and cancellation policies here.

This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here. 

Kicking off a new series featuring one of Camila's favorite ingredients, rice! In this first edition, we'll look at rice through the lens of Japanese cuisine. We will learn to properly cook rice the Japanese way, with or without a rice cooker!

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

Join our resident French cuisine instructor, Zoé McLaughlin, as she shares the bounty of spring through an intrinsic part of French culture: local produce markets.