Cooking Class: Cooking Without Food Scraps

Learn to cook without food scraps and reduce food waste in this informative cooking class with Chef Jenn. You'll learn tips for using every part of a plant or ingredient to minimize and even eliminate food scraps in your kitchen. First, you'll deconstruct a beet into the root, stem and leaves to compose a salad topped with balsamic and blueberries. Then, you'll prepare a hearty portobello "steak" with vegetables, using every part of the vegetable in your dish. For dessert, you'll bake fragrant orange spice cupcakes. 


Beet and Goat Cheese Salad

With pistachios, mesclun greens, balsamic and blueberries

Black Pepper Portobello Steak

With broccoli, Parmesan, baby potatoes, cream and vegetable stock

Orange Spice Cupcakes

With flour, sugar, oil, eggs, butter and cream

  • Minimum Guests 2
  • Maximum Guests 10
  • Event Duration 3 hours
  • Activity Level
  • LabelsCouples, Group, Vegetarian, Gourmet, Fun

Guest reviews for Chef Jenn

Kelsie S.

11 Aug 2021

Chef Jenn is AWESOME! She is extremely knowledgeable and fun. She moves around the kitchen with such finesse and is an awesome guide. She is full of energy and great recipes! She is also very accommodating of food allergies or dietary restrictions. Highly recommend taking this class with Chef Jenn!

$ 95 Per person

all-inclusive: 3-hour class, meal and taxes.

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Meet your chef

Chef Jenn
Chef Jenn Verified chef

New chef

As a classically-trained chef, Chef Jenn applies her 15 years of experience in the kitchen to the specialty of plant-based cuisine. She's developed her abilities in kitchens throughout the U.S., Italy and Australia, including stints in NYC-based Michelin-starred restaurants. Now, Chef Jenn puts her culinary mastery to great use as a personal chef, caterer and culinary instructor, teaching students eager to learn to cook for themselves.

Event location: Scottsdale

Chef’s Place

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