Everything You Need to Know

We want you to feel prepared and confident for your first class at Skillette. Here's everything you need to know to ensure a successful experience.

  • What to Wear/Bring

    We will provide aprons, all equipment, and ingredients.

    Students must wear closed-toed shoes, hair pulled back if long, and no loose sleeves. You'll be on your feet most of class, so wear comfortable shoes and clothing.

  • Location & Parking

    We're located inside La Cosecha Market, in the Union Market District at 1280 4th St NE, Washington, DC 20002. There is free three-hour parking in the La Cosecha garage (located on the backside of the building) and other parking options can be found here:

    Union Market Parking Lots 

  • Arrival

    Classes will begin on time and instruction will not be repeated for late arrivals. DC traffic can be heavy and parking tough, so plan to arrive early to park and get situated in class!

  • Class Format

    Every class will focus on a specific culinary skill expressed through a recipe. Students will work in pairs to learn the skill and give each other feedback and guidance.

  • Schedule Management

    Students can manage their schedule via the link below. We have a 24 hour cancellation policy. If you cancel a class outside of of 24 hrs, the class will be added back to your account.

    Manage my schedule 

  • Allergies and Food Preferences

    We'll do our best to accommodate vegetarians, food allergies, and food preferences with 48 hour notice. Please email hello@skillettecooking.com to let us know so we can prepare a great experience for you.

Meet Chef Nadia Montague

Chef Nadia is currently at Reverie, the acclaimed Michelin-starred restaurant in Washington, D.C., and trained at the prestigious École Ducasse in Paris. Her background is rooted in classic French technique shaped by time in top kitchens around the world. Nadia’s teaching style is warm, meticulous, and rooted in a deep love for seasonal ingredients, culinary storytelling, and sharing the skill and joy of cooking with others through Careers through Culinary Arts Program (C-CAP). 

Meet Chef Ben Plyraharn

Chef Ben is the chef and owner of Urai, a restaurant concept offering Thai-Italian private fine dining and pop-ups.  Before launching his own company, he worked with some of DC’s most renowned chefs and top kitchens, including Nicholas Stefanelli at Masseria, Johnny Spero at Reverie and Suna, and Erik Bruner-Yang at Maketto.   

Meet Chef Michelle Bui

Chef Michelle Bui is part of the acclaimed culinary team at Moon Rabbit in Washington, D.C., where she blends refined technique with creative modern Vietnamese flavors. Formerly the Executive Chef of Stock Pot in Virginia Beach, Michelle has led kitchen teams, trained staff in-house, and developed menus that balance innovation with tradition. Her work reflects a passion for mentorship, precision, and crafting dishes that connect people through food.

Have a question we didn't answer? Send it on over! Or call us anytime at 202-599-5509.