The Kitchen at the Wayne Arts Center
(link to the W.A.C. page)



I'm happy to present these classes which I'll be teaching. Wednesdays in the afternoon. Spread the word!



Workshops, 1 day:
(click the class title to link to the registration page)


Cooking with the Seasons, Fall
Oct 20th, 1:00 to 3:30 PM

As nature slows and a gentle chill begins to clam us after the heat of summer, a new frame of mind in our cooking comes about. Warm soups and roasted autumn vegetables to pair with slow cooked meats and poultry. And with the holidays coming around, we focus on perfecting old favorites and utilizing fall ingredients like squash, nuts, mushrooms and apples.



Farm to Plate
Oct. 27th, 1:00 pm to 3:30 pm

This class will take you through some exciting cooking that focuses on the bounty of food provided by our local farmers and growers. What to do with that Kohlrabi and pasture raised Pheasants? Feel free to ask for guidance on the ingredients that you're not sure about. A variety of cooking techniques will be taught and several finished items will be enjoyed at the table toward the end of class.


Day In the Life of a Pastry Chef
Nov. 3rd, 1:00 pm to 3:30 pm

That pastry chef can be you! Along with the help of a professional and some common kitchen tools, you can make some decadent creations like creme brulee, liquid center chocolate cake, and beautiful french style fruit tarts. John has years experience in restaurant pastry kitchens and will bring those skills to the WAC and share them with you. Observe, prepare, and consume.

Dinner Party Cooking
Nov. 10th, 1:00 pm to 3:30 pm

Learn how to make some exciting recipes that are perfect for your next dinner party. John Blanchet, a veteran of Philly restaurant cooking and an enthusiast of local and healthy food, will instruct and inform you on how to cook dishes suited for entertaining a group of friends. John will give you more confidence to impress your friends and have fun when cooking for a small party. Students will observe and take part in the preparation of the food. Roasted vegetable platter with olives and local goats cheese, lentil salad with roasted duck and figs, and ginger-coriander glazed chicken are some examples of delicious and versatile dinner party fair that you may learn to prepare with this one day culinary workshop. You eat it too.