The Art of Teaching Cooking
Ever since I started teaching vegan cooking classes in 1999, I’ve loved the art behind choosing the class theme and crafting the menu, whether it’s based on:
- certain ingredients (tofu, chocolate, herbs and spices)
- a particular holiday (Valentine’s Day, Thanksgiving, Hanukkah)
- a favorite cuisine (Chinese, Middle Eastern, Thai)
- a favorite type of food (pizza, bagels, sandwiches)
- a special occasion (afternoon tea, mother’s day brunch, breakfast in bed)
- a helpful appliance (air fryer, pressure cooker)
- nutrient-density (eating by color, whole food plant based, healthy meals in 20 minutes)
- baking and desserts (breads and bagels, burgers and buns, cookies)
- or zero waste principles (homemade tofu, homemade seitan, homemade tortillas)
- a memory of a loved one (mom would be proud)
First and foremost, of course, is the fact that everything I teach is vegan, but after that, a world of possibilities awaits! I’m inspired by different cuisines and cultures, spices and flavors, textures and techniques, but mostly what I desire is to inspire someone to get into the kitchen to create food that will nurture, nourish, and delight.
Engaging the Senses
Cooking is a sensual experience in that all of our senses are engaged, and our experience of eating begins long before we start chewing — what a dish looks like, what the kitchen smells like, what a recipe is called, what a food sounds like during preparation or cooking, and what it feels like to touch it with our hands, our teeth, and our tongue. What memories are evoked.
I consider all of these factors when developing my recipes and crafting my classes, and the greatest gift for me is to know that one — even just one — of my recipes may become part of someone’s repertoire. That they will follow instructions I’ve carefully considered. That they will make culinary tweaks and tickles to adjust it to their liking. That they will enjoy the process as much as the result.
Join a Class in 2023
The first half of 2023 is scheduled out, and I hope you can join me. Click on each to book your spot, and enjoy a discount when you book more than one class.
𝐅𝐄𝐁𝐑𝐔𝐀𝐑𝐘: Cozy Colorful Soups (Purple Kale and White Bean Soup, Six Shades of Red Soup, Brazilian Black Bean Stew)
𝐌𝐀𝐑𝐂𝐇: Classic Northern Italian Cuisine (Saffron Risotto (Risotto alla Milanese), Homemade Gnocchi with Pesto Sauce, Polenta alla Spianatora)
𝐀𝐏𝐑𝐈𝐋: Simple Southern Italian Cuisine (Stuffed Shells with Marinara Sauce, Spaghetti with Lentil Meatballs, Eggplant Caponata)
𝐌𝐀𝐘: Homemade Tofu and Soy Milk (Save money, eliminate packaging, and increase your cooking skills!)
𝐉𝐔𝐍𝐄: Plant-based Food and Wine Pairings (Join me and my partner-in-wine (i.e. my husband) for this special class in which we provide a comprehensive lesson for the best red, white, and rose wines and the plant-based foods they pair with.)
If you can’t decide, remember 𝐆𝐈𝐅𝐓 𝐂𝐀𝐑𝐃𝐒 are also available!
The classes are fun, interactive, and live in real-time! This means, I see you, you see all the other participants, and you see me cooking in my Oakland kitchen and answering your questions. What’s more: you receive all the recipes in advance of the class and a video recording of the class after it’s over.