The Basics of Culinary 5-Week Course

This class is for adults 18 years of age and older only. No children allowed unless otherwise specified.

This five-part series is for everyone from the beginner cook to the experienced foodie. Each week our chefs will take you on a different culinary journey. We will focus on preparing full menus utilizing a variety of kitchen and cooking techniques. Every class will end with a great meal to be shared with your fellow students.

Price is for all 5 classes.

Class menu.

Week 5 -

Sweet Corn Cake Eggs Benedict with Hollandaise
Pork Tenderloin Schnitzel
Kaesespaetzle (Spaetzle with Cheese and Herbs)
Shrimp and Mussels Etouffee with Perfect Yellow Rice
Lemongrass and Ginger Crème Brulee

What to expect.

Basics of Culinary classes are completely hands-on and designed to be more in depth than our regular classes. These classes will be technique driven and will take longer than the average 2-hour class.

Time commitment will be 2 to 2-1/2 hours. A short break will be scheduled halfway through class and we will have a snack available.

We recommend wearing sturdy, comfortable footwear and please come prepared to work standing up alongside our chefs, for the majority of the class.

This class is for adults 18 years of age and older only. No children allowed unless otherwise specified.

Other details.

Reservations are on a first-come, first-served basis. Cancellations must be made 72 hours in advance of the class for a refund. Full payment for all classes is required at time of registration. Price includes recipes, demonstration, and samples of the food prepared. Class is for adults only (18 years of age or older). Wine is sampled with each course. You must be 21 years of age or older to drink alcoholic beverages. Drink responsibly. Publix may cancel classes not meeting enrollment standards, in which case any payment remitted will be refunded. Publix reserves the right to change recipes or substitute instructors for any reason.

Please be aware that our products, prepared items, and cooking school facilities may have had contact with the following food allergens: fish, eggs, milk, wheat, peanuts, soybeans, sesame, tree nuts, and shellfish. Please do not attend Cooking School class(es) if you or your guests have, or have been exposed to, any communicable diseases including cold, flu, etc.

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