Cooking Class: Chef-Approved Knife Skills
Thu, Jul 17th at 6:00PM
Fri, Jul 18th at 6:00PM
Sun, Jul 20th at 10:00AM
Thu, Jul 17th at 6:00PM
Learn how to slice and dice like a professional in this hands-on cooking class with Chef Mary Ann.
To begin the class, you'll practice on fresh vegetables to make a crudité platter. Slice and julienne carrots, celery and radishes served with an herby green goddess dip. Next, learn the technique to properly dice onions, carrots and celery to make a rustic minestrone soup as the main course. End the meal by delicately chopping tomatoes, basil and garlic to top crusty slices of ciabatta bread for a refreshing bruschetta. After enjoying your creations, you can take your newfound knife skills back to your own kitchen! Prepare your dishes like a professional chef when you secure a spot in this cooking class today!
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Crudités With Green Goddess Dip
With carrots, celery, radishes and an herb dressing
Rustic Minestrone Soup
With onion, carrot, celery, garbanzo beans, chicken stock, fresh herbs and pasta
Bruschetta
With crusty ciabatta bread, fresh tomato, garlic, basil and olive oil
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 8
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsHealthy, Beginner, Italian, Mediterranean, Singles, Fun
Outside Reviews for Chef Mary Ann
Martin B.
23 Jan 2019
Going to Chef Mary Ann was quite an inspiration! I felt totally transported to Italy with her delicate dishes full of aromas that you can only find in an authentic Italian home. She presented her lessons with her amazing style, and made me feel as if I was cooking with a superstar Italian grandmother. Thanks for such a wonderful time!!
Chef Mary Ann has a passion for infusing culinary inspiration in others while teaching them how to thrive in their own kitchens. After operating her own restaurant, catering and teaching facility, she is now a full-time chef instructor. Based in Florida, her culinary interests range from croissants and macarons to homemade breads, pasta and the international cuisines of Thailand, Mexico, Italy, France and China.
