Culinary and Food

To Register
Online under select class descriptions

Call: 614.715.8022
Mon-Fri, 9am-5pm

Download a Registration form

Cooking classes at the Conservatory are held throughout the year on a variety of topics. Watch chef demonstrations, practice cooking techniques or make your own culinary specialties. Pre-registration is required. 

Read more about the Conservatory's guest instructors. 

Kings in the Kitchen

Wednesday, February 10, 6–8pm

Gentlemen, this hands-on class is designed just for you. Focus on royally good recipes and cooking skills that are perfect for a Valentine’s Day meal or any time of the year. Paired with beer. Hands-on & tasting led by certified natural foods Chef Mark Zedella. Class located in the American Electric Power Foundation Education Pavilion. VEGAN

Registration Closed

Southern Classics, with a Twist

Friday, February 19, 6–8pm
Make classic Southern recipes with a modern twist. Learn how to make pork chops smothered in sweet potato gravy, steamed rice and squash casserole, and good old-fashioned corn bread. Make sure to bring your appetite! Hands-on & tasting led by home cook Antonio Taylor, Antonio’s Kitchen
$50 members; $55 non-members

Comforting Soups & Chili

Sunday, February 21, 3–5pm

When it's cold outside nothing warms your bones quite like a hot bowl of soup. Here you'll learn the basics of making stocks followed by a creamy zucchini roasted red pepper soup and a hearty chicken and white bean chili. Demo & tasting led by Personal Chef Patrick McAllister. Class located in The Wells Barn.

$45 members; $50 non-members

Edible Orchids!

Monday, February 22, 6–8pm

Create delicious hors d'oeuvres using edible orchids. Each beautiful bite will delight the senses with scents of vanilla and spice. Enjoy both sweet and savory recipes. Paired with wine. GLUTEN FREE. Demo & tasting led by Jeannie Seabrook, Glass Rooster Cannery. Class located in the American Electric Power Foundation Education Pavilion.

$50 members; $55 non-members

Cooking for a Healthy Heart

Wednesday, February 24, 6–8pm

February is American Heart Month and studies have proven that what we eat has a direct effect on our heart health. This class will explore everyday foods and simple cooking techniques that support a healthy heart and a healthy you. Demo & tasting led by certified natural foods Chef Mark Zedella. Class located in the American Electric Power Foundation Education Pavilion. VEGAN

$45 members; $50 non-members

Easy Japanese

Saturday, February 27, 5–7pm

Learn how to make an easy and delicious Japanese dinner. Cook up agedashi tofu, a soft and delicately fried tofu served in a hot broth, soy ginger baked chicken, traditional miso soup with seasonal vegetables, and Okonomiyaki, a savory Japanese pancake, traditionally served during Japanese street fairs. Hands-on & tasting led by Kaori Becker. Class located in the American Electric Power Foundation Education Pavilion.

$55 members; $60 non-members

Intro to Breadmaking

Wednesday, March 2, 6–9pm

Baker and author of One Dough Ten Breads - Making Great Bread By Hand Sarah Black leads this informational and fun class about building multiple breads from three simple foundation doughs. Learn the steps in making a baguette, focaccia, and ciabatta from start to finish. You’ll never be scared of yeast again! Paired with wine.  Demo and tasting, book signing will follow demonstration. Class located in The Wells Barn.

$60 members; $65 non-members, includes a copy of One Dough Ten Breads - Making Great Bread By Hand

Knife Skills 202: The Paring Knife

Wednesday, March 9, 6–8pm

The paring knife— the smallest and most dangerous blade in your culinary arsenal. Now you can learn how to handle this kitchen tool with skill, dexterity, and most of all, safety. Hands-on & tasting led by Chef Jim Yue. Must have taken at least one Knife Skills class. Class located in the American Electric Power Foundation Education Pavilion. VEGETARIAN

$55 members; $60 non-members

Fear of Filo

Thursday, March 10, 5:30–8:30pm

Take the mystery out of working with filo dough. Prepare savory spanakopita triangles and sweet, flaky baklava. Enjoy a Greek salad with your creations. Paired with wine. Hands-on & tasting led by Paula Krasnoff.  Class located in the American Electric Power Foundation Education Pavilion. VEGETARIAN

$50 members; $55 non-members

Beyond Bacon

Wednesday, March 16, 6–8pm
For those who truly love bacon, Chef Jim Yue will show you how to prepare some of the greatest dishes from around the world, including Chinese Gua Bao and Korean kimchi jjigau. Demo and tasting, paired with beer. Class located in The Wells Barn.
$45 members; $50 non-members

Cast Iron Basics

Sunday, March 20, 3–5pm
Whether you want to learn the basics of using this classic skillet or you want to improve your cast iron skills, this class is for you. Learn how to season, care for and cook with your cast iron skillet. Enjoy roasted beef, salmon and a variety of vegetables. Paired with wine. Demo & tasting led by Personal Chef Patrick McAllister. Class located in The Wells Barn.
$50 members; $55 non-members

Plant-Based Cooking: World Cuisine

Wednesday, March 23, 6–8pm
Ready to step up your plant-based cooking repertoire? Practice intermediate and advanced techniques and explore world cuisines with new twists on classic dishes. Bring an apron and be ready to roll up your sleeves! Dishes paired with wine. Hands-on & tasting led by certified natural foods Chef Mark Zedella.  Class located in the American Electric Power Foundation Education Pavilion. VEGAN
$50 members; $55 non-members

Indian Curries

Saturday, March 26, 5–7pm
Learn all about Indian cuisine while preparing creamy vegetable korma curry, chicken makhani (butter chicken) curry, jasmine rice, homemade naan, and mango lassi for dessert. Hands-on & tasting led by Kaori Becker. Class located in the American Electric Power Foundation Education Pavilion.
$55 members; $60 non-members

Feast of Thrones

Wednesday, March 30, 6–8pm
Celebrate ye love of dragons and knights with an authentic Medieval feast. Enjoy five courses from roast beast to sweet things. Paired with wine. Demo & tasting led by Chef Jim Yue. Class located in The Wells Barn.
$60 members; $65 non-members