Culinary and Food

To Register
Click "Register Now" under select class descriptions

Call: 614.715.8022

Fax: 614.715.8195

Mon-Fri, 9am-5pm

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

A note about gluten-free class offerings: The Conservatory's kitchens are not certified gluten-free facilities, so cross contamination from particles can occur. Classes indicated as "Gluten-Free" use only gluten-free ingredients, but students with severe allergies or celiac disease should take this into consideration. 

Read more about the Conservatory's instructors here.

Find recipes from 10TV Get Inspired segements here.

Knife Skills: Intro To Knife Basics (Vegetarian)

Monday, May 1, 6–8pm
Unlock the secrets of cooking by learning how to wield the most important tool in your kitchen safety and efficiently. Paired with beer. 
Hands-on & tasting led by chef Jim Yue
Location: American Electric Power Foundation Education Pavilion
$60, $55 for members

Registration closed.

Rich & Steve’s 35th Anniversary!

Tuesday, May 2, 6–9pm
Rich and Steve celebrate 35 years of teaching with a special cooking class. Join us as we mark this milestone with a classic menu of their all-time favorites, including salmon rillettes, salad with warm braised dried cherry chutney, Gorgonzola Dolce, watercress and balsamic reduction, grilled leg of Ohio lamb, potato and wild mushroom gratin and chocolate macadamia nut cake with creme fraiche. Paired with wine.
Presentation & tasting led by food enthusiasts Rich Terapak & Steve Stover
Location: The Wells Barn
$65, $60 for members

Cinco de Mayo Party

Friday, May 5, 6–8pm
Celebrate the holiday while learning how to make pork and cheese arepas with tangy cabbage slaw, refried beans, apple cucumber salsa and Mexican chocolate pots de creme. Paired with margaritas.
Hands-on & tasting led by Mary Beth Einerson
Location: American Electric Power Foundation Education Pavilion
$55, $50 for members

Making Pizza At Home

Tuesday, May 9, 6–8pm
At what temperature do I bake it? For how long? Do I need a pizza stone? From making the dough to preparing toppings and creating a delicious sauce, take a culinary journey while you craft delicious homemade pizza. It’s so good your friends will encourage you to open a pizza shop! Paired with wine.
Hands-on & tasting led by personal chef David Rose
Location: American Electric Power Foundation Education Pavilion
$55, $50 for members

Foods For Cancer Prevention (Vegan)

Wednesday, May 10, 6–8pm
Give yourself the best chance for a long, cancer-free life by feeding your immune system healthy and nutritious foods.
Presentation & tasting led by Beth Perera, Certified Food For Life Instructor
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Fabulous Fungi

Wednesday, May 17, 6–8pm
Prepare coveted morel mushrooms in a variety of ways and learn tricks of the trade from an experienced mushroom hunter. From whipping up a tasty morel soup to frying them to perfection, indulge in these rare treasures and leave with a wealth of knowledge. Paired with wine. 
Hands-on & tasting led by OSU Educators chef Jim Warner and Colleen Rinehart
Location: American Electric Power Foundation Education Pavilion
$50, $45 for members

Knife Skills: Knife Basics (Vegetarian)

Monday, May 22, 6–8pm
Welcome to the class that is going to take your kitchen cooking to the next level. Learn how to safely and effectively use a chef’s knife. Paired with wine.
Hands-on & tasting led by chef Jim Yue
Location: American Electric Power Foundation Education Pavilion
$60, $55 for members

Famous Country Bread Of Tartine Bakery

Wednesday, May 24, 6–8pm
The acclaimed San Francisco bakery is famous for its country bread. Its creator, Chad Robertson, has developed a method to produce a loaf of bread reminiscent of the best artisan country bread you’ve ever had. The method is not just a recipe, but a technique. It involves natural leaven, starting the bread the night before, a resting period, a special folding method to develop the bread’s ultimate crumb and crust and a baking method using a preheated closed container that simulates a steam injected oven. We’ll condense all of this process into a two-hour class that’s easy to follow and replicate at home. Students go home with their very own starter.
Presentation & tasting led by Jim Budros
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

French Desserts: For Beginners (Vegetarian)

Wednesday, May 31, 11am–1pm
Learn basic French baking and pastry techniques that are sure to impress as the finale at your next dinner party. Prepare classic French sweets, including profiteroles filled with lemon almond cream, mocha pots de creme and the ultimate classic: creme brulee. 
Hands-on & tasting led by Conservatory Educator Allison Hendricks
Location: American Electric Power Foundation Education Pavilion
$40, $35 for members

Pizza Date Night

Friday, June 2, 6–8pm
It’s a perfect night for pizza! Learn how to make pizza at home with handmade crispy or thick crust and your own fresh toppings. Quicker than delivery and tastier, too. Paired with wine.
Hands-on & tasting led by Jeannie Seabrook, Glass Rooster Cannery
Location: American Electric Power Foundation Education Pavilion
$65, $60 for members

Strawberries: From Garden To Plate (Vegetarian)

Saturday, June 3, 12–2pm
Join Charlie and Allison as they continue the horticulture + culinary education series. Venture into the Community Garden Campus to learn about and harvest fresh strawberries, then hit the kitchen to prepare a delightful strawberry salad, strawberry shortcake and easy refrigerator jam. 
Hands-on & tasting led by Conservatory Educators Charlie Richardson and Allison Hendricks
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Mediterranean Date Night

Monday, June 5, 6–8pm
There is so much more to be discovered in Mediterranean cuisine beyond basic falafel and gyros. Join in on a culinary excursion and learn how to make homemade hummus, baccala salad (not to be confused with baklava) and the king of protein, roast lamb. Paired with wine.
Hands-on & tasting led by personal chef David Rose
Location: American Electric Power Foundation Education Pavilion
$55, $50 for members

Homemade Pasta

Thursday, June 8, 6–8pm
Learn the art and science behind making wonderfully delicate al dente pasta through techniques passed down from generations of Italians. All you need is love, a little elbow grease and a good glass of wine. Paired with wine.
Hands-on & tasting led by personal chef David Rose
Location: American Electric Power Foundation Education Pavilion
$55, $50 for members

British Tea Party (Vegetarian)

Sunday, June 11, 11am–1pm
Join us for a proper English tea including finger sandwiches, Victoria sponge cake with strawberries and cream, British-style currant scones and, of course, a cup of tea.
Hands-on & tasting led by Mary Beth Einerson
Location: American Electric Power Foundation Education Pavilion
$50, $45 for members

Salmon Enchanted Evening

Wednesday, June 21, 6–8pm
Looking to improve your seafood game? Dive into the world of seafood and learn the health benefits of fish, as well as buying and cooking tricks. Prepare an entire meal revolving around spinach, feta and ricotta stuffed salmon and classic crab cakes. Paired with wine.
Hands-on & tasting led by OSU Educators chef Jim Warner and Colleen Rinehart
Location: American Electric Power Foundation Education Pavilion
$50, $45 for members

Chinese Takeout At Home

Thursday, June 22, 6–8pm
Is Chinese takeout your guilty pleasure? If so, this class is for you! You’ll learn how to make crispy, creamy fried wontons, perfectly prepared egg rolls and a stir fry so good, you’ll want to stay in for Chinese. The best part: it’s healthier than take out! Paired with wine.
Hands-on & tasting led by personal chef David Rose
Location: American Electric Power Foundation Education Pavilion
$55, $50 for members

Toast Bar

Tuesday, July 11, 6–8pm
With the right bread, fresh healthy ingredients and the perfect play of flavors and textures, toast can be amazing! Learn how to prepare four toast-centric dishes, including smashed avocado with arugula, goat cheese and roasted beets and hummus toast with strawberries, feta and honey. Paired with mimosas.
Hands-on & tasting led by personal chef David Rose
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Skinny Pasta (Vegan)

Wednesday, July 12, 6–8pm
Contrary to popular belief, carbs and starch are not fattening. Learn three quick and easy pasta dishes that are ideal for summer get-togethers. Low in fat, 100% plant-based and oil-free with huge flavor. 
Hands-on & tasting led by Beth Perera, Certified Food For Life Instructor
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Egg-cellent Eggs

Wednesday, July 19, 6–8pm
In this class, you’ll learn how to expertly cook an egg four different ways. Master techniques, including classic scrambled, sunny-side up, perfect poaching and an impressive frittata. Paired with mimosas.
Hands-on & tasting led by personal chef David Rose
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Celebrate Local Foods Week! Can Your Own Tomatoes (Vegan, Gluten-Free)

Wednesday, August 9, 6–8pm
Celebrate Local Foods Week by learning how to can your home-grow tomatoes. Explore science-based techniques to preserve safe, quality food. Go home with a jar of canned tomatoes.
Hands-on & tasting led by OSU Extension Educator Jennifer Lobb
Location: American Electric Power Foundation Education Pavilion
$40, $35 for members

Kitchen Herb Series

Sundays, April 23, June 25, July 23 & August 27, 1–3pm
Series focusing on how to grow, harvest, preserve and use culinary herbs. A tour of the herb garden on the Scotts Miracle-Gro campus will be included.


Starting An Herb Garden
Begin with the basics of herb garden design for
home use including companion planting.
Sunday, April 23, 1–3pm  Registration closed.
Fresh Uses For Culinary Herbs
Discover which parts of the herb plants can
be used and for what purpose. Make and try
some recipes of pesto, salad dressing,
pesto and herb butters.
Sunday, June 25, 1–3pm  Registration closed.
Techniques For Harvesting & Preserving Herbs
Harvest herbs and learn creative methods to
preserve the flavors of fresh herbs. Make and
take an infused vinegar and a bundle of fragrant herbs.
Sunday, July 23, 1–3pm  Registration closed.
Using Dried Herbs From The Garden
Learn how to convert dried herbs from the
garden into flavorful dip mixes, rubs and tea.
Make and take home recipes and samples
of seasoning mixes and tea.
Sunday, August 27, 1–3pm  Registration closed.

Hands-on & tasting led by Conservatory Educators Christie Nohle and Erica Powell
Location: American Electric Power Foundation Education Pavilion
$75, $60 for members (series)
$25, $20 for members (per class)

Series registration closed.

Cheers To Your Health (Vegetarian)

Wednesday, October 18, 6–8pm
Gear up for cold season and learn how to make delicious, healthy tonics. We will prepare kombucha, a fermented tea rich in probiotics and antioxidants and Fire Cider, a folk remedy for avoiding the common cold. 
Hands-on & tasting led by Conservatory Educator Charlie Richardson 
Location: American Electric Power Foundation Education Pavilion
$30, $25 for members