Thursday, March 29, 2012

Spring 2012 class schedule for The Cook's Warehouse

The Spring 2012 class schedule has been released by The Cook’s Warehouse ( with a wide variety of classes and several visiting and local chefs.

From “Knife Skills 101 Hands On” to advanced, hands-on classes with local chefs, there are close to 200 classes to pick from and one for every age level and interest in this quarter’s classes.

The Simple Abundance classes with our partner the Atlanta Community Food Bank will serve up well-known local chefs – Hugh Acheson (Empire State South), Linton Hopkins (Restaurant Eugene), David Bradley (Ecco), Steven Satterfield (Miller Union), Don Hackett (Sherlock’s Wine Merchant), David Sweeney (The Bakery at Cakes and Ale) and Piero Premilo (Pricci) – at the head of a class.

And the Spring classes bring several out-of-town chef-instructors including Suvir Saran, Jodi Rhoden, Holly Herrick, Maria Speck, John Besh, Robin Asbell, Hugh Carpenter, Sheri Castle and Martha Hall Foose.

And our local Celebrity Chef Virginia Willis will teach “Healthy Southern Cooking” among her other classes at Cook’s.

As far as cuisines, students may choose from Indian, Italian, Greek, Thai, French, Mexican, Caribbean, Middle Eastern, Cajun, Mediterranean, Tuscan and Spanish flavors, and several seafood/shellfish offerings including our acclaimed “Seafood Savvy” series with our partner, the Georgia Aquarium.

Also available are lessons in a variety of subject-oriented courses from Big Green Egg (grilling) and summer barbeque, the Paleo Diet, vegan/plant-based/botanical abundance, pasta, canning, gluten-free, cooking for allergies, dinner parties, Vidalia onions!, bacon lovers, bridal planning, cake decorating, cast-iron cooking, couples nights out, spring/seasonal ingredients, desserts, pizza, Southern and Healthy Southern, spa day, paella, tapas and teen cake decorating, among others.

Holiday classes include Cinco de Mayo, Mother’s Day Baking with kids age 10+, Father’s Day Cooking with Kids and a Proper Mother-Daughter Afternoon Tea for kids age 8+.

There are technique classes such as desserts, knife skills, pressure cooking, pasta making, and “The Bread Basket Hands On” to puff up one’s bread-making skills.

Although most classes include wine after cooking demonstrations, there are strictly “Wine,” “Wine and Food Pairings” and “Wine and Cheese Pairings” classes as well.

For an intense immersion geared to first-time cooks, our East Cobb store will offer a three-day series “Kitchen Basics and Beyond” on a Friday-Saturday-Sunday. Stand-alone classes for the novice include the popular “Knife Skills 101 Hands On” and even “A Poultry Primer: Chicken and Duck Hands On.”

And the ever-popular kids’ class offerings for ages 6-9 or 10-17 include International Favorites, Touring the U.S. and Cooking with Colors weeklong day camp series; teen cake decorating, Asian small plates, Spring cupcakes, tasty snacks, family pizza fun, teacher gifts, Springtime snacks, breakfast, Mother’s Day classes, Father’s Day Cooking with Dad and even Daddy and Me Hands On for ages 3-5.

The Cook’s Warehouse ( is greater Atlanta’s premier gourmet cookware store and cooking school with four stores in the Midtown, Decatur and Brookhaven areas in the city and the East Cobb County area of the suburbs. It offers more than 15,000 products for the kitchen and operates the largest avocational cooking school in the Southeast conducting more than 800 classes yearly, often taught by local chefs, and has a large web-based delivery-by-post site.

Owned and operated by founder Mary S. Moore, The Cook’s Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.

The Cook’s Warehouse is truly “Every Excuse to Cook.”

No comments: