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Cooking For Adults & Teens

Techniques of Cooking

January 28 to May 20, 2019 on Monday 5:00 - 7:00 PM (4-week sessions)

What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes students work together with other students in a fun, hands-on environment led by our professional chef instructor Christopher Durbin.

Classes will include various cooking techniques, proper and safe knife usage along with general kitchen skills to make cooking enjoyable and safe. 

▪ Classes are 2 hours
▪ Students will create 1-3 dishes per class
▪ Students will learn proper knife technique
▪ Students will be standing, cooking and working for most of the class
▪ Students should wear comfortable, closed-toe shoes and have long hair tied back
▪ Students will enjoy a generous taste of every dish

Anyone 18 and over
$150 per month (4 weeks - starting Jan 28, Feb 25, Mar 25, Apr 29)
$10 per week grocery money
Equipment not included, plan to bring your own

Minimum 7 students required.

Cancellations:

  • no refunds for cancellation

  • if the minimum student count is not met, we reserve the right to cancel any class. However, we will contact you first to discuss possible arrangements, hoping to keep all classes open.


CookingTeacher

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Christopher Durbin

Chef Christopher Durbin has been 15 years in the food industry and started cooking once he could safely reach the stove. He was the kid who always wanted to make breakfast for mom. His first job was at Cinnamon's Bakery here in Wrightwood at 16, a decade later he had accumulated enough knowledge to land a spot at Blue Ridge Inn. He was head chef there for three years before moving to New York where he worked under chefs Ken Addington and Warren Baird at Brooklyn's prestigious Five Leaves. Upon returning to Wrightwood, he started his own food truck business, The Stoney Baloney which vends food for many events throughout So Cal, including Wrightwood Farmers Market each Friday. Christopher is constantly learning about food, his hunger insatiable. As he puts it, “food is a story, a heritage, and my only hope is to contribute to it.”