Welcome visitors from the SEA Homeschooler’s Conference! For information about my upcoming classes, please check out the LEAD Homeschool Fall 2018 Schedule. For upcoming cooking classes, you can search for me by name on the Cook’s Warehouse website, and also at The Learning Kitchen. You can also keep up with my events via my Facebook page at: Chef Christy – ATL.
Give the Gift of Cooking!
Treat your loved ones to a personalized consultation and cooking class designed to accommodate even the most challenging of diets.
After a 30 minute consultation, Chef Christy will tailor a 90 minute class to suit the needs of the student. Topics may include Knife Skills, Cooking with Herbs and Spices, Gluten-Free, Dairy Free and other special dietary needs.
Gift Certificates now available.
Cooking classes can be a great way to spice up a party, encourage healthy eating at home, or create a team-building exercise for work or volunteer groups. Chef Christy’s classes average 90 minutes, although most can be adapted to 60-minute formats.
If kitchen facilities are available, hands-on cooking instruction can be included in most courses. If there are no adequate cooking facilities, tasting samples and recipes will be provided for home study.
*Please notify your instructor of any food allergies at least 72 hours ahead of time.*
1.5 hrs. Cooking Classes (Limit 6 students unless otherwise noted)
Did you know there are 5 types of tastes? This workshop explores all the interesting characteristics of our tongue! We challenge our taste buds with a set of taste tests that help us identify all of our food. Be prepared to map your tongue, explore your tastes, take the Saliva Test and learn to accurately describe flavors and sensations. Food tasting included in this class. Perfect as a kid’s class, but adults always learn something too! (Limit 20 students)
An essential class for anyone who works in or around a kitchen, from beginners to those that just want a refresher. Have confidence in your ability to safely and accurately use a sharp knife, know what to look for when purchasing a good knife, and learn how to keep it sharp and maintained.
Understanding Natural Foods
This class will introduce students to natural vs. synthetic processing; discuss specific characteristics of various grains, beans, sweeteners, and more; discuss a range of diet choices and how to combine them to create the right plan for you; explore the importance of vitamins and supplementation; the significance of using organic foods; the ins and outs of oils and fats; and many other fascinating food topics. Each class will have samples to examine along with opportunities to taste foods you may not have seen before. Activities may include, but will not be limited to identifying seasonal foods, grinding grain, making dough, comparing thickeners, building a fat molecule, and/or grinding nuts and seeds.
Gluten Free Grains
Start With the Basics: Understanding the Common Herbs
You hear about herbs all the time, but where do you go to find out how to use them? Identify and discuss safe wild and cultivated herbs known for medicinal uses in history and still known today. Common uses for each herb will be discussed. Herbs will include mint, parsley, garlic, dill, rosemary and more. Herbs for tasting/smelling will be offered.
Cooking With Herbs
This class will discuss the uses of fresh and dried herbs and the foods they complement, along with hands-on demonstrations that will familiarize students with hot and cold food preparation, beverages, spice blends, and more.
Making and Using Herbal Preparations
Most herbs are effective as Tonics: not as one-shot wonder drugs, but as daily treatments over days or weeks. To ensure the quality of the herbal products you use, you might want to make your own. Even if you are buying them prepared, having a working knowledge of the various forms that herbal products come in will help you make informed decisions. Samples of various herbal products will be available for touching/smelling. Longer sessions will include hands-on preparation of several types of herbal products. 1-4 sessions
Historical cooking has been identified by the New York Times as one of the hottest trends of the year. It’s not just trendy; it’s fun and educational as well!
Eras for exploration include Roman, Roman Britain, Viking, Medieval, Renaissance, Colonial, Victorian, Edwardian, and 20th Century.
An example of topics from the Medieval class: Medieval period foods; New World foods; Medieval feasting practices including Royal visits, banquet officers and feasting traditions; food preparation and the Humoral Theory. Methods of research and use of historical cooking texts and the difference between primary and secondary sources will be discussed.
Ingredient-driven classes featuring ‘exotic’ flavors, featuring the components that make up the traditional elements of each style. Classes include tastings, both of prepared items/specialty ingredients and dishes prepared in class.
Each class will feature a shopping list of seasonings, condiments and ingredients to have on hand in your pantry to be able to cook authentically-flavored dishes.
Cuisine topics to choose from include: American Regional, African, Caribbean, Chinese, French, German, Greek, Italian, Latin American, Spanish, Thai, Vegetarian
Tired of the same old party chat, balancing plates on your knees and wishing for something interesting to happen? Looking for an interesting theme for a birthday party, anniversary party, Sweet Sixteen or wedding shower? Why not give your next event a touch of fun along with a hint of sophistication and learning?
Chef Christy will guide you through the world of food tasting, using terminology to describe the things you like (and don’t like!) as well as allowing you and your guests to discover new flavors from international and local sources. Each food type will be discussed, and suggestions for food and wine pairings will be made. Judging sheets will be provided to record your thoughts and details of each sample.
A list of suggested foods and wines for you to serve at the party to compliment the tasting can be provided.
Tastings average 90 minutes. Minimum 8, Maximum 20 people
$40 per person
Tasting Party Topics:
Herb and Spice Tasting
Olive Oil Tasting and Virtual Tour
Food Group of Your Choice Tasting
The State of Georgia requires every food service establishment in the state to have at least one person on premises during hours of operation trained and certified for safe food handling. The National Restaurant Association’s ServSafe program is one of the top professional certification programs in the nation. Holding a current ServSafe certificate increases job opportunities and compensation rates.
Topics covered include personal hygiene; receiving, cooking, holding and storage temperatures for foods; bacteria, parasites, viruses, molds, and fungi that cause food poisoning; HACCP programs; and Integrated Pest Control programs.
The test is a 90-question proctored exam, which is administered under controlled conditions. The student must receive a score of at least 75% to pass the exam and obtain the certification. There is a separate $40 fee if re-testing is required.
Once the student has successfully passed the exam, a certificate suitable for framing is issued by the National Restaurant Association Education Foundation (NRAEF). Certification is valid for five years and can be renewed.
(minimum 3 students)
Program Costs range from $150.00 per student for the one-day training and exam, including the book and test form, to $350.00 per student for the ten-week course, including the book and test form, in-class exercises, videos, and demonstrations.
1-Day Training and Testing – 8 hrs.
3 (min.) – 5 students $ 175 per student
6-30 students $ 150 per student
2-Day Training and Testing – 12 hrs.
3 (min.) – 5 students $ 225 per student
6-30 students $ 200 per student
5-Day Training and Testing – 20 hrs.
3 (min.) – 5 students $ 275 per student
6-30 students $ 250 per student
10-Week Training & Testing – 30hrs.
5 (min.) – 10 students $ 350 per student
11-30 students $ 325 per student
Testing Only (as available) $ 50 per test seat
Training facilities may be provided by the client or can be booked for an additional charge. Training dates will be reserved upon receipt of a 50% non-refundable deposit.