Food is one of life’s necessities. So why not learn to make it well, AND have fun in the process?
This summer, Concordia’s Continuing Education Office is serving up a series of cooking classes that are open to the community. The first of six sessions begins next Saturday. Novice cooks and master chefs alike are invited to try one or register for all.
Each session costs $75. Space is limited for these in-person classes, so stay tuned for the registration links to go live so you can sign up early.
ABOUT THE INSTRUCTOR
The sessions will be led by Concordia’s assistant professor of sport and hospitality business, Dr. Clarke Griffin. Griffin is certified by the American Hotel and Lodging Association and brings extensive industry experience to the kitchen. He has served as a sous chef at the Renaissance Grand and Suites Hotel in St. Louis and executive chef/assistant general manager with Franklins Restaurant and Brewery in Maryland.
Learn more about Dr. Griffin here.
ABOUT THE KITCHEN
The cooking classes will make us of Concordia’s commercial-grade located in the brand-new Robert W. Plaster Free Enterprise Center. Designed with the help of industry experts, the kitchen features two gas ranges and a wide range of cooking appliances. The state-of-the-art space was built for students in the Hospitality Business program and the Product Development program, but, for the first time, is opening its doors to community members.
Learn more about the Robert W. Plaster building here.
ON THE MENU
Thursday, July 29, 2021 from 5-8 p.m. | Registration closes July 27
Working together to create an amazing meal all off the grill. Grilling season is here. Learn new tips and tricks to up your grilling game this year. Move past burgers and steaks and WOW the neighborhood.
Saturday, Aug. 14, 20201 from 12-3 p.m. | Registration closes Aug. 12
Teams battle in traditional Asian cuisine. Participants are divided into teams and assigned a traditional Asian-inspired dish. Each team will be responsible for completing the dish and developing a description of the dish. Teams will share and evaluate each other’s creations. Sample recipes could include Mongolian beef, fried rice, ramen, or crispy pork belly.
Sign me up!
Cooking with Julia
Saturday, Aug. 21, 2021 from 12-3 p.m. | Registration closes Aug. 19
Work through a few of the time-tested classics of Julia Child. With her unique personality and creative presentations, Julia Child inspired a generation of cooks. Come and work through some French classics the Julia way – learn by doing!
Italian or French Party
Come explore foods from the Old World featuring European classics. Participants are divided into teams and select a traditional European-inspired dish. Each team will be responsible for completing the dish and developing a description of the dish. Teams will share and evaluate each other’s creations. Sample recipes could include fresh pasta, gnocchi, coq au vin, or ratatouille.
Iron Chef-style competition where teams work together to create the best meatball dish incorporating a secret ingredient. Participants are divided into teams and provided a cart of ingredients. Each team will be responsible for developing a meatball dish using the available ingredients. Teams will share and evaluate each other’s creations.
Modern adaptations on Biblical foods. James Bread famously said that “Food is our common ground, a universal experience.” Come explore modern takes on food or feasts from the Bible. Sample recipes could include lentils, unleavened bread, olives, lamb, and other Mediterranean-inspired creations.
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