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Grand Rapids Cooking School

Cooking classes are held at our showroom kitchen located at:

6275 28th St. S.E. Grand Rapids, MI 49546
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CBC 4 - Sauces & Condiments Jerusalem
Apr 17 @ 6PM
$60.00 /person
(Wait List)
Apr 21 @ 6PM
$65.00 /person
(Wait List)
CBC 4 - Sauces & Condiments Jerusalem
With our newfound expertise with stocks, we can create the classic Mother sauces and the more complex derivative sauces we all know and love. We will excite our palates with saucy goodness from velvety demi-glace to creamy cheese sauces, spicy barbeques, coulis, pestos, chutneys, and salsas. Explore the vibrant Mediterranean cuisine of Yotam Ottolenghi and Sami Tamimi's stunning and highly acclaimed cookbook. We will prepare a meal from recipes in the cookbook. Class fee includes a copy of the hardback edition.
Vegetarians and Carnivores CBC 5 - Pasta, Starches & Grains
Apr 23 @ 6PM
$55.00 /person
7 available!
Apr 24 @ 6PM
$60.00 /person
4 available!
Vegetarians and Carnivores CBC 5 - Pasta, Starches & Grains
Cooking for vegetarians and meat eaters living under the same roof and planning a dinner menu for people with a wide variety of dietary restrictions can be a challenge. Learn some simple tips and meal ideas to make cooking and eating together easier and more enjoyable. Learn about different rice types, pastas, and potatoes. Then we'll go beyond to learn about new ingredients such as couscous, spelt, and quinoa. Whether rich and creamy, hearty and nutty, or light and fluffy, we'll create delicious recipes that make great sides or shine as entrees on their own.
Everyday Thai Cuisines of China
Apr 28 @ 6PM
$65.00 /person
1 available!
Apr 30 @ 6PM
$55.00 /person
7 available!
Everyday Thai Cuisines of China
Thai cooking can be a fun way to eat as well as entertain. Learn how easy it is to bring Thai flavors into you home kitchen and take home your own copy of Katie Chin's top-rated cookbook. Chinese society greatly values gastronomy and a number of different styles contribute to Chinese cuisine. The best known are Cantonese, Hunan and Szechuan cuisine. These styles are distinctive from one another and we will prepare dishes from each.
CBC 6 - Steaming and Poaching The Tuscan Sun
May 1 @ 6PM
$60.00 /person
6 available!
May 7 @ 6PM
$65.00 /person
(Wait List)
CBC 6 - Steaming and Poaching The Tuscan Sun
Steaming, poaching, parboiling, simmering, and blanching are all about cooking food in water. We'll master these cooking techniques by learning the definition of each term followed by a practical application on various foods. This region of Italy is blessed with natural beauty and an amazing array of food products. We'll explore the region's cuisine by making dishes from Frances Maye's top-rated cookbook.
CBC 7 - Stewing & Braising Thai Curries
May 8 @ 6PM
$60.00 /person
4 available!
May 12 @ 6PM
$55.00 /person
1 available!
CBC 7 - Stewing & Braising Thai Curries
Wet cooking is used for less expensive, tough cuts of meat and vegetables. Learn to properly brown meat, cookware choices, the best cuts of meats to use, and how to cook them to perfectly delicate tenderness. We'll create delicious stews and braised dishes from around the globe. Thai is one of the most popular cuisines. Discover the difference between Thai curries: massaman, red, yellow, and green.  Learn to make a variety of Thai food with these easy curry dishes.
Forks Over Knives CBC 8 - Sauté & Stir Fry
May 14 @ 6PM
$55.00 /person
8 available!
May 15 @ 6PM
$60.00 /person
6 available!
Forks Over Knives CBC 8 - Sauté & Stir Fry
(Plant-based Cooking Techniques) Join plant-based chef Sue Stauffacher as she explains the fundamentals of a whole-foods, plant-centered diet and shows students how to deliciously transition their favorite comfort food recipes to be completely plant-based (that means no eggs, dairy or meat). These dry cooking methods are perfect for quick meals. We'll bust out our wok and sauté pans for a night of exciting international dishes. Topics include choosing the right pans, utensils, oil vs. butter, plus the inside scoop on non-stick coatings.
Pickling 101 Mastering Knife Skills
May 17 @ 10AM
$55.00 /person
11 available!
May 21 @ 6PM
$50.00 /person
8 available!
Pickling 101 Mastering Knife Skills
Learn an age-old canning technique with The Canning Diva!  While dill pickles are perhaps the most common pickle, the scope of home-canned fruit and vegetable pickles is endless! Learn the techniques to become confident with an array of cuts including slicing, dicing, mincing, chopping, julienne, and segmenting. Also explore topics such as sharpening and honing, choosing the right knife for you, and cutting board differences.
CBC 9 - Roasting & Baking Savory Salsas
May 22 @ 6PM
$60.00 /person
5 available!
May 28 @ 6PM
$55.00 /person
10 available!
CBC 9 - Roasting & Baking Savory Salsas
Using the oven as our heat source for cooking, we'll learn about searing, trussing, brining, convection, determining doneness, and choosing the right oven temperatures. From the juicy roasted meats to perfectly broiled fish and deliciously tender vegetables, there will be a whole lot of cooking going on! Tired of making traditional salsa and looking to create a fun new recipe your family will enjoy?  Then this class if for you!  The Canning Diva will demonstrate how to create her Signature Strawberry Salsa as well as her Zesty Tomato Salsa in this informative class.
CBC 10 - Grilling & Broiling
May 29 @ 6PM
$60.00 /person
3 available!
CBC 10 - Grilling & Broiling
Grilling is likely the first cooking method used by humans - no other quite imparts the flavor and appeal. We'll explore how to successfully grill everything from fish to fruit, while creating fantastic dishes with your newly learned techniques.