Hands-On Creole Cooking Class

About this class

A hands-on small-group class where every participant gets their own cutting board and mise en place station and works through four classic New Orleans dishes from prep to plate under the direct supervision of an experienced Louisiana cook. The class covers stock-making, seasoning philosophy, and the difference between Creole and Cajun flavor profiles so students leave with a conceptual framework they can apply to recipes beyond the ones taught that day. All dishes prepared in class become the shared meal at the end of the session, giving everyone a real dinner table moment with the people they cooked alongside.