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While we maintain a safe social distance, our classes are going virtual! Join us for Zoom-based cooking lessons from the COOK kitchen.

For those who would like to cook along with the instructors, grocery lists and recipes will be sent one week prior to class. If you do plan on cooking along, please note that advance prep is required. Just want to watch? We’d love to see you too! Zoom call-in details will be sent the morning of each class. Unless otherwise noted, classes will run 1.5 to 2 hours in length.

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Monday, July 13, 6pm: Soul Food with Malik Ali
Monday, July 13, 6pm: Soul Food with Malik Ali
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali as he prepares a soulful, rib-sticking supper, an homage to dishes he learned from his own mother Adrianne. Malik’s resume includes posts at Joncarl Lachman’s Noord and Neuf, Lee Styer’s The Dutch, followed by The Blue Duck, The Ugly Duckling and South. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is a frequent collaborator with Cooking for the Culture, a local platform for black culinary professionals. Follow Malik on Instagram @dat_chefbull to be kept up to date on his frequent pop-ups around town! more info

Price $50.00
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Tuesday, July 14, 6pm: Surf AND Turf with Jason Moss
Tuesday, July 14, 6pm: Surf AND Turf with Jason Moss
Personal chef, cooking instructor and athlete Jason Moss believes that eating healthy should not be a bland, boring experience. Contrary to what you may think, eating healthy doesn’t mean sacrificing flavor. Jason combines his love of healthy living and cooking to help others live the best life that they can. Pick up some tips and tricks from Jason, as he returns to COOK with surf and turf menu of pesto penne with crab; and flank steak with olive oil, garlic, cilantro, lime and roasted tomatillo. Bring your appetite and your curiosity! more info

Price $45.00
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Thursday, July 16, 6pm: Versatile Vegetarian with Dr. Ayala
Thursday, July 16, 6pm: Versatile Vegetarian with Dr. Ayala
Dr. Ayala Laufer-Cahana is a physician and entrepreneur who believes that eating healthy and enjoying good food go hand in hand and that eating well is an important building block of one’s well-being. Contrary to what some may think, healthy and flavorful don’t have to be mutually exclusive. This won’t be the bland and boring fare that many of you may associate with the vegetarian diet. So whether you’re a longtime healthy eater or someone who’s simply looking to reduce the amount of meat in your diet, join Dr. Ayala for her COOK debut as she prepares spanakopita, roasted eggplant with garlic tahini and pickles, and a green salad with mango, citrus, slivered almonds and balsamic vinaigrette. more info

Price $45.00
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Saturday, July 18, 12pm: The Perfect Summer Lunch with Scott Megill
Saturday, July 18, 12pm: The Perfect Summer Lunch with Scott Megill
Want a delicious celebration of all things summer? We’re here for it… and so is veteran COOKing instructor Scott Megill. Scott has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Wherever he goes, Scott focuses on local, seasonal, farm-to-table fare and his July COOKing lesson  is no exception. Join us for a late summer lunch demo of corn soup, porchetta, polenta, roasted mushrooms and dandelion greens. more info

Price $50.00
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Wednesday, July 22, 6pm: Plant-Based Perfection with Christina Martin
Wednesday, July 22, 6pm: Plant-Based Perfection with Christina Martin
Summer is that magical time when a trip to the farmers market inspires  us to lighten our diet with nature’s bounty!  Join Philadelphia-based vegan chef and healthy food advocate Christina Martin for a plant-based session that highlights two green giants of the farmers market – cucumbers and kale. Learn how to make your own quick pickle cucumbers and a crispy kale dish that also features roasted veggies, lentils and a miso dressing. While working toward her culinary degree, Christina had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. more info

Price $40.00
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Thursday, July 23, 6pm: Afro-Caribbean Cookery with Gail Owusu of Opuku Catering
Thursday, July 23, 6pm: Afro-Caribbean Cookery with Gail Owusu of Opuku Catering
Gail Opoku Owusu's love of cooking came from an early age, learning how to create the soulful and delicious food of her Ghanaian heritage. A graduate of The Culinary Institute of America, Gail went on to work at Kiawah Island Golf Resort in Kiawah Island, South Carolina and with Sage Hospitality before establishing her own company, Opoku Catering. For Gail’s return to the COOK kitchen, she will be sharing recipes for an Afro-Caribbean inspired meal that includes guava BBQ chicken, summer corn fritters, carrot ginger salad, and for dessert, summer berry trifle. more info

Price $50.00
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Saturday, July 25, 12pm: The Art Of Eggs Benedict with Becca O’Brien Of Two Birds Catering & Canning
Saturday, July 25, 12pm: The Art Of Eggs Benedict with Becca O’Brien Of Two Birds Catering & Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering & Canning is a bit of a brunch master, so get ready. Becca will give you tips and tricks to prepare an eggs benedict that will rival your favorite brunch spot’s – crab cake benedict with bacon fat home fries. Plus, for those who walk on the sweet side of brunch, Becca will walk you through the process of creating a macerated peach and berry trifle with whipped cream cheese, biscuits and candied almonds. Becca has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. more info

Price $45.00
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Monday, July 27, 6pm: Portuguese Festival Fish with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
Monday, July 27, 6pm: Portuguese Festival Fish with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
While the flavors of Portugal may be familiar to those who live in the not-too-distant East Coast cities of Providence, Boston and New York City (the three largest Portuguese American communities in the US), they are relatively hard to come by in the City of Brotherly Love. Due to the trade routes of Portugal’s previously expansive empire, its cuisine is both influenced by and influential upon the lands to which they traveled – Brazil, India, southern Africa and even Japan, to name a few. This July, join Brian Oliveira and Brian Mattera of Happy Hour Hospitality to learn how to prepare“Festival Fish,” a traditional dish of pan seared Mediterranean sea bass in a saffron-clam-linguica broth with baby kale and fingerling potatoes. This dish is typically served on “Portugal Day,“ which is celebrated on June 10th by Portuguese people throughout the world, commemorating the passing of Luís de Camões, a poet and national literary icon. Happy Hour Hospitality is a creative culinary concept founded by Oliveira and Mattera, who, with a combined 25+ years of restaurant experience, have done it all – from dishwasher to line cook, bartender and chef, and even restaurant owner. Happy Hour Hospitality offers a variety of dining experiences, including drop-off and full-service catering, as well as cooking classes. more info

Price $45.00
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Tuesday, July 28, 6pm: Elegant Seafood Dinner Made Easy with Lucio Palazzo of Sojourn Restaurant Group
Tuesday, July 28, 6pm: Elegant Seafood Dinner Made Easy with Lucio Palazzo of Sojourn Restaurant Group
Summer is a shore thing. As we gravitate “downa shore,” we tend to incorporate more seafood into our rotation. However, many are intimidated by preparing seafood at home. Lucio Palazzo, Culinary Director of Sojourn Restaurant Group (Rex 1516, Jet Wine Bar, Cafe Ynez), is here to demystify seafood with two incredible dishes that you can prepare right in your own kitchen – sweet corn and shrimp risotto; and fluke schnitzel with tomato-fennel salad and anchovy salsa verde. A member of the opening team at Zahav, Lucio went on to work at Solomonov’s Xochitl, Tim Spinner’s La Calaca Feliz and Taqueria Feliz, and Loco Pez. And while Lucio may have created a name for himself in Mexican eateries, his roots are in the sea. Lucio was born and raised in Friuli, a northeast Italian region bordering Austria, Slovenia and, yes, the Adriatic Sea, a seafood lover’s paradise! more info

Price $55.00
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Wednesday, July 29, 6pm: Empanadas and Aperol with Jezabel Careaga of Jezabel’s
Wednesday, July 29, 6pm: Empanadas and Aperol with Jezabel Careaga of Jezabel’s
Looking to up your Hot Pocket game? Meet the empanada, the stuffed pastry baked or fried that you can find throughout Latin America. Empanadas, while they may be found by different names in such far-flung places as India and the Philippines, are most closely associated with Argentina. Lucky for you, there’s a little slice of Argentina in Philadelphia. Operated by Argentine expat Jezabel Careaga, Jezabel’s offers tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Jezabel will lead viewers in an empanada lesson, walking you through the process of making the fillings (both beef and vegetarian versions), assembling the empanadas and making the chimichurri. BUT there is homework – because the dough needs to be made in advance, you will need to prepare your dough the day before class and rest it in the refrigerator. If only all homework was this delicious, right? Bonus: this class kicks off with a cocktail – an Aperol spritz . We will have the cocktail ingredients measured out and ready for pickup at COOK in advance to get you in the spirit of things! more info

Price $55.00
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Thursday, July 30, 6pm: My Greek Table: From My House To Yours with Frances Vavloukis
Thursday, July 30, 6pm: My Greek Table: From My House To Yours with Frances Vavloukis
Ask Frances Vavloukis where to get amazing Greek food in Philly and she’ll answer, “My house!” This July, Frances returns to COOK with some go-to warm weather recipes, from her house to yours – chicken souvlaki, horiatiki salata (Greek village salad) and a light no-bake dessert, Greek yogurt parfait. Frances, who has worked as a caterer, pastry chef, culinary director and fitness instructor, carries on the Greek home cooking passed along to her, via her father’s Macedonian heritage and by her mother’s treasured recipes from the Island of Mykonos. Frances always makes COOK guests feel like family, and with dishes from her own family’s table, that tradition continues this July. Opa! more info

Price $55.00
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Friday, July 31, 6pm: Jeera Chicken and Sweet Corn Curry with Chetna Macwan of Spice Culture Cooking
Friday, July 31, 6pm: Jeera Chicken and Sweet Corn Curry with Chetna Macwan of Spice Culture Cooking
“Curry” is a dish that is commonly found in Indian cuisine, usually made with herbs and spices and can be made with a wide range of meats and vegetables. Curry is usually thought of as a spicy, saucy dish, but there are many different variations of curry. Chef Chetna Macwan of Spice Culture Cooking will be showing guests how to make two very different types of curry – a dry version and a sauced version. Both have a mix of Indian and African influences from her upbringing and are full of fresh and flavorful ingredients that are great for family-style summer dining and sharing. Chetna will lead you through the preparation of jeera chicken (Indian style cumin chicken) and makai ki subji (Afro-Indian style sweet corn curry with coconut milk). Chef Chetna’s mission is to show her guests that they can put a hot, delicious and authentic Indian meal on their table, within a reasonable timeframe. She is also passionate about the importance of having fun in the kitchen and reducing the intimidation of cooking something new. more info

Price $45.00
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