Cooking Classes
To enroll in a class, you will first need to create an account on our booking platform which will allow seamless booking in the future. If you run into any isssues, we'd be glad to help! Please email us at Hello@SkilletteCooking.com
2026 Class Schedule
January - June
Culinary Concepts
Culinary Concepts I: The Foundations of Professional Cooking
Core techniques for confident, professional style cooking in a home kitchen, from heat control to seasoning and mise en place.
Culinary Concepts II: Tastes, Textures & The Architecture of Flavor
A deep study of taste, aroma, and texture and the art of plating so you can build balanced, memorable plates with intention.
- Sunday, January 25, Chef Ben Plyraharn ENROLL
- Sunday, March 15, Chef Nadia Montague ENROLL
- Saturday, May 16, Chef Nadia Montague ENROLL
Culinary Concepts III: Cooking Proteins to Perfection
Focus on meat and poultry cookery, mastering temperature, resting, and sauces to achieve precise doneness every time.
- Saturday, January 31, Chef Nadia Montague ENROLL
- Saturday, March 21, Chef Ben Plyraharn ENROLL
- Saturday, June 6, Chef Ben Plyraharn ENROLL
Culinary Concepts IV: Cooking Vegetables to Perfection
Techniques for coaxing maximum flavor and ideal texture from seasonal vegetables through roasting, glazing, braising, and more.
- Saturday, April 11, Chef Nadia Montague ENROLL
Culinary Concepts V: Mother & Daughter Sauces
A focused lab on the classic mother sauces and their variations so you can build a professional sauce repertoire at home.
- Sunday, February 22, Chef Ben Plyraharn ENROLL
- Saturday, April 11, Chef Nadia Montague ENROLL
- Saturday, June 13, Chef Nadia Montague ENROLL
Knife Techniques
Knife Techniques I: Foundations of Professional Knife Work
Fundamental knife skills with a focus on professional form, speed, classic French cuts, efficient workflow, and proper care of your tools.
Knife Techniques II: Carving Poultry, Seasonal Vegetables, Specialty Tools & Advanced Knife Handling
More advanced knife work including poultry fabrication, fine vegetable work, and confident use of specialty blades.
- Sunday, January 25, Chef Ben Plyraharn ENROLL
- Saturday, March 7, Chef Ben Plyraharn ENROLL
- Saturday, May 16, Chef Nadia Montague ENROLL
Knife Technique III: Build a Butcher Box
Learn to break down larger cuts, portion and trim for quality, and stock your home freezer like a small butcher shop.
- Saturday, January 31, Chef Nadia Montague ENROLL
- Sunday, March 15, Chef Nadia Montague ENROLL
- Saturday, May 30, Chef Ben Plyraharn ENROLL
Knife Technique IV: Fish and Shellfish Fabrication
Hands on practice cleaning, filleting, and portioning fish and shellfish.
- Saturday, February 7, Chef Nadia Montague ENROLL
- Saturday, April 18, Chef Ben Plyraharn ENROLL
- Saturday, June 13, Chef Nadia Montague ENROLL
Pasta Foundations
Pasta Foundations I: Dough and Classic Shapes
Fresh egg dough from scratch and the essential hand shaped and machine cut formats every serious home cook should know.
Pasta Foundations II: Shapes and Filling
Stuffed and shaped pastas with a focus on dough thickness, filling texture, and clean, beautiful forms.
Pasta Foundations III: Gnocchi Lab
An intensive gnocchi workshop focused on potato and ricotta doughs, moisture control, ricing, folding, and pan finishes.
Pasta Foundations IV: Sauces and Masterworks
Advanced pasta work that brings together refined dough, expressive sauces, and showpiece formats for the table.
Skillette Refund Policy
All payments for classes, dinners, and events at Skillette Cooking School are non-refundable. If you’re unable to attend, you may transfer your ticket to someone else, or we are generally happy to offer a credit for a future event if we can fill your spot. If you need to cancel, we will reach out to our waitlist, and if we’re able to find a replacement, we can then issue you a credit.
The chances of securing a replacement are much higher with advance notice, so please let us know as soon as possible if you need to cancel.
Please review our Terms & Conditions before completing your purchase. By registering for a class or event at Skillette, you agree to our Code of Conduct and Waiver of Liability.