Fall Classes, Series 2 (10/13 - 11/9)

Sundays at 1:00 pm with Chef Rachel Bindel

October 13, The Art of Rice (Book Single Class) Join us for a hands-on cooking class focused on the versatility of rice! Learn about different varieties, from basmati to arborio, and how to prepare them perfectly. Create a festive Holiday Paella, packed with seasonal flavors, and indulge your sweet tooth by making a creamy, comforting rice pudding.
October 20, The Mother Sauces: Espanagnole Sauce (Book Single Class) In this class, explore the classic mother sauce, Espagnole sauce and its versatile applications. Learn to make a rich stock and demi-glace while mastering daughter sauces like gravy and others. Then, put your skills to use by preparing a savory Beef or Kabocha Squash Stroganoff.
October 27, Cold Smoking Workshop (Book Single Class) Discover the art of cold smoking in this immersive class! Learn to smoke cheese, salmon, butter, and veggies, perfect for crafting fall grazing boards for the holidays. Create a smoked butter board with seasonal veggies and more, as well as a delicious smoked salmon and bagel spread. Ideal for entertaining or a casual dinner gathering!
November 3, Fall Soups (Book Single Class) Warm up with our Fall Soups class! Learn to make a creamy Butternut Squash soup, a zesty Carrot Ginger blend, and a comforting Beans and Greens in a rich broth. These seasonal, hearty soups are perfect for cozy evenings and will add delicious variety to your autumn cooking repertoire.
Enroll in all Four

Sundays at 3:00 pm with Chef Rachel Bindel

October 13, Fall Soups (Book Single Class) Warm up with our Fall Soups class! Learn to make a creamy Butternut Squash soup, a zesty Carrot Ginger blend, and a comforting Beans and Greens in a rich broth. These seasonal, hearty soups are perfect for cozy evenings and will add delicious variety to your autumn cooking repertoire.
October 20, The Art of Rice (Book Single Class) Join us for a hands-on cooking class focused on the versatility of rice! Learn about different varieties, from basmati to arborio, and how to prepare them perfectly. Create a festive Holiday Paella, packed with seasonal flavors, and indulge your sweet tooth by making a creamy, comforting rice pudding.
October 27, The Mother Sauces: Espagnole Sauce (Book Single Class) In this class, explore the classic mother sauce, Espagnole sauce and its versatile applications. Learn to make a rich stock and demi-glace while mastering daughter sauces like gravy and others. Then, put your skills to use by preparing a savory Beef or Kabocha Squash Stroganoff.
November 3, Cold Smoking Workshop (Book Single Class) Discover the art of cold smoking in this immersive class! Learn to smoke cheese, salmon, butter, and veggies, perfect for crafting fall grazing boards for the holidays. Create a smoked butter board with seasonal veggies and more, as well as a delicious smoked salmon and bagel spread. Ideal for entertaining or a casual dinner gathering!
Enroll in all Four

Saturdays at 10:30 am with Chef Rachel Bindel

October 19, The Mother Sauces: Espagnole Sauce (Book Single Class) In this class, explore the classic mother sauce, Espagnole sauce and its versatile applications. Learn to make a rich stock and demi-glace while mastering daughter sauces like gravy and others. Then, put your skills to use by preparing a savory Beef or Kabocha Squash Stroganoff.
October 26, Fall Soups (Book Single Class) Warm up with our Fall Soups class! Learn to make a creamy Butternut Squash soup, a zesty Carrot Ginger blend, and a comforting Beans and Greens in a rich broth. These seasonal, hearty soups are perfect for cozy evenings and will add delicious variety to your autumn cooking repertoire.
November 2, The Art of Rice (Book Single Class) Join us for a hands-on cooking class focused on the versatility of rice! Learn about different varieties, from basmati to arborio, and how to prepare them perfectly. Create a festive Holiday Paella, packed with seasonal flavors, and indulge your sweet tooth by making a creamy, comforting rice pudding.
November 9, Cold Smoking (Book Single Class) Discover the art of cold smoking in this immersive class! Learn to smoke cheese, salmon, butter, and veggies, perfect for crafting fall grazing boards for the holidays. Create a smoked butter board with seasonal veggies and more, as well as a delicious smoked salmon and bagel spread. Ideal for entertaining or a casual dinner gathering!
Enroll in all Four

Tuesdays at 10:30 am with Chef Rachel Bindel

October 15, The Mother Sauces: Espagnole Sauce (Book Single Class) In this class, explore the classic mother sauce, Espagnole sauce and its versatile applications. Learn to make a rich stock and demi-glace while mastering daughter sauces like gravy and others. Then, put your skills to use by preparing a savory Beef or Kabocha Squash Stroganoff.
October 22, The Art of Rice (Book Single Class) Join us for a hands-on cooking class focused on the versatility of rice! Learn about different varieties, from basmati to arborio, and how to prepare them perfectly. Create a festive Holiday Paella, packed with seasonal flavors, and indulge your sweet tooth by making a creamy, comforting rice pudding.
October 29, Fall Soups (Book Single Class) Warm up with our Fall Soups class! Learn to make a creamy Butternut Squash soup, a zesty Carrot Ginger blend, and a comforting Beans and Greens in a rich broth. These seasonal, hearty soups are perfect for cozy evenings and will add delicious variety to your autumn cooking repertoire.
November 5, Cold Smoking Workshop (Book Single Class) Discover the art of cold smoking in this immersive class! Learn to smoke cheese, salmon, butter, and veggies, perfect for crafting fall grazing boards for the holidays. Create a smoked butter board with seasonal veggies and more, as well as a delicious smoked salmon and bagel spread. Ideal for entertaining or a casual dinner gathering!
Enroll in all Four

Masterclasses

Masterclass with Chef Rochelle Cooper: Tempered Chocolate Chef Rochelle Cooper returns to Skillette Cooking School to teach the art of tempering chocolate to achieve a smooth, glossy finish and perfect snap. Master techniques to create festive treats like chocolate truffles, holiday chocolate bark with mix-ins, and molded delights. Join us for a hands-on experience filled with holiday cheer and delicious, homemade chocolate creations.


Sunday, October 13, 5:30 - 7:30 pm
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Masterclass with Chef Ben Plyraharn: Brown Butter Chef Ben Plyryharn is back at Skillette Cooking School with a Brown Butter Masterclass. Dive into the technique of browning butter and discover how it enhances dishes with its rich, nutty flavor. In this class, you’ll craft savory scallops (or butternut medallions) complemented by a velvety brown butter-vanilla emulsion, paired with a refreshing fennel citrus salad and fine herbs. For dessert, savor a delightful brown butter financier with almonds and Meyer lemon cream Chantilly, perfectly showcasing the versatility of brown butter in both sweet and savory creations.


Monday, Nov 4, 6:30 - 8:30 pm
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How to Host a Dinner Party Class with Danielle Redmond and Dana Rocks Step into the world of expert entertaining with Danielle Redmond and Dana Rocks, two women renowned for delivering unforgettable dinner parties, for a festive class on how to host a holiday gathering with flair, ease, and intention. They will guide you through their process of planning a low-stress evening that allows you to enjoy the event as much as your guests. Learn tips and tricks for menu creation, prep work, and setting a beautiful table and ambiance that will impress your friends and family, but won't burn you out. You’ll also discover how to properly course your meal and pair it with wine to enhance the flavors. During class, you'll indulge in a seasonal graze board and a glass of wine. This class ensures you'll be ready to host the perfect holiday dinner party, with all the helpful hacks to make it enjoyable for everyone—including you!


Tuesday, Nov 12, 6:30 - 8:30 pm
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Fall Knife Series

Sundays at 10:00 am with Chef Rachel Bindel

October 13, Knife 1 (Book Single Class) This course ensures students confidently employ the chef’s knife, transforming ingredients with skill and efficiency by using proper form and technique for high cuts: chopping and slicing. By the end of class, you'll know how to hone your knife, the handshake and claw grip, the knuckle glide, how to chop straight and slice evenly. Student will practice foundational knife skills to make a mirepoix to take home.
October 20, Knife 2 (Book Single Class) Knife 2 is a continuation of Knife 1, perfecting the slicing and chopping technique with low cuts and shapes including the batonnet, allumette, and dice while improving form and speed. Students will use their perfect cuts to make quick ginger carrot pickles and a diced apple and pear crisp to bake at home.
October 27, Knife 3 (Book Single Class) Knife Skills 3 will continue with precision French cuts, working on fine and micro shapes like julienne, small dice, and brunoise. Students will also learn the level chop to safely cut and dice hard and large items like winter squash to make a butternut squash curry at home.
November 3, Knife 4 (Book Single Class) Knife 4 will focus on advanced speed and precision. This session is designed to boost your cutting speed while maintaining accuracy and safety. Practice techniques that will help you work faster and more effectively with your chef knife. You’ll also gain hands-on experience in deboning and carving poultry, as well as filleting fish as an introduction to butchery skills.
Enroll in all Four

Single Classes, Sunday at 11:15 am

October 13, Knife 2 (Book Single Class) Knife 2 is a continuation of Knife 1, perfecting the slicing and chopping technique with low cuts and shapes including the batonnet, allumette, and dice while improving form and speed. Students will use their perfect cuts to make quick ginger carrot pickles and a diced apple and pear crisp to bake at home.
October 20, Knife 1 (Book Single Class) This course ensures students confidently employ the chef’s knife, transforming ingredients with skill and efficiency by using proper form and technique for high cuts: chopping and slicing. By the end of class, you'll know how to hone your knife, the handshake and claw grip, the knuckle glide, how to chop straight and slice evenly. Student will practice foundational knife skills to make a mirepoix to take home.
October 27, Knife 2 (Book Single Class) Knife 2 is a continuation of Knife 1, perfecting the slicing and chopping technique with low cuts and shapes including the batonnet, allumette, and dice while improving form and speed. Students will use their perfect cuts to make quick ginger carrot pickles and a diced apple and pear crisp to bake at home.
November 3, Knife 1 (Book Single Class) This course ensures students confidently employ the chef’s knife, transforming ingredients with skill and efficiency by using proper form and technique for high cuts: chopping and slicing. By the end of class, you'll know how to hone your knife, the handshake and claw grip, the knuckle glide, how to chop straight and slice evenly. Student will practice foundational knife skills to make a mirepoix to take home.