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If you need information about our classes or have reservations questions please call us on 800-499-0996.

Please register for classes early to ensure you have a space.  Any class not meeting the minimum number of guests 48 hours prior to class time may be rescheduled or cancelled.

Fun Details – All classes include menu recipes, samples of the food prepared and complimentary beverages. All students receive a 10% discount off of in store purchases (excluding alcohol) before and after class on the day of the class. For your safety, please wear flat, closed-toe shoes in our hands on classes.

Welcome to The Cook's Warehouse real time online class registration center.

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Current Series Available:

Spring Break 3-Day Cooking Camp Hands On for Teens (Ages 12+)

Warmer weather is just around the corner, spend your spring break with us learning dishes that you can enjoy now and throughout the spring and early summer. Chef Elizabeth shares all of these delicious recipes that will have you cooking all season long!

Start Date: 4/4/2017 Number of Classes: 3 Seats Left: 8 Price Series Price: $199.00

Current Classes

Chef Nancy Waldeck

Location Midtown
Date 3/25/2017
Time 7:00 PM - 9:00 PM
The Taste Club Seductive Spain (9477)

Price Price: $79.00

Have you tasted the wines of Spain recently? If you have and love them, or just are interested – you need to join Healthy Chef Partyologist Nancy Waldeck in her appreciation for them. When you enjoy this class, you’ll learn all about one the world’s most exciting wine hot spots. We’ll begin with a Romesco Croustade and Crudité platter while we ease into the evening’s mood with Whites from across the Country. While we enjoy Seafood Paella, we’ll move on to a generous sampling of big juicy reds like Garnacha, Rioja and Priorat. Our evening will conclude with Orange Ricotta (Requeson) Cupcakes and Cava - the perfect end to a armchair tour of Spain.

Capacity Capacity: 25 How many seats would you like?

Chef Jeremy Garlington

Location Midtown
Date 3/26/2017
Time 1:00: PM - 3:30 PM
Big Green Egg® 101 (9576)

Price Price: $49.00

Are you the proud new owner of a Big Green Egg®, a seasoned “EGGhead®” looking for some ‘egg’- citing new recipes, or thinking of buying a new Egg? No matter what the reason, you’ll learn to get the most out of your Egg with this class led by our Big Green “Eggs-pert” and loaded with information on how to properly use and maintain your Egg as well as these recipes:
• Tender Pulled Pork
• Cajun Chicken
• Grilled Seasonal Vegetables
• a quick and easy “sweet treat”

CLASS IS FULL. Only accepting wait listed students

How many seats would you like?

Chef Crystal Leach

Location East Cobb
Date 3/26/2017
Time 1:00: PM - 4:00 PM
Rise and Shine! Easy and Delicious Breakfast Breads Hands On (9550)

Price Price: $69.00

Nothing beats waking up to the smell of something delicious baking in the oven. Whether you’re entertaining weekend guests, treating your sweetheart to breakfast in bed or simply making breakfast for the family, these recipes are sure to impress. The best part - once you learn a few basic techniques, you’ll be able to make these and many other quick breads.
• Light and Fluffy Buttermilk Biscuits with Raspberry Butter
• Triple Vanilla Scones
• My favorite Muffins: Lemon-Blueberry and Gingerbread Donut
• Morning Glory Cinnamon Rolls
• Raspberry Cream Coffee Cake

Capacity Capacity: 16 How many seats would you like?

Chef Todd Ginsberg

Location Midtown
Date 3/27/2017
Time 7:00 PM - 9:00 PM
Simple Abundance: How to Use Spices (9609)

Price Price: $55.00

The General Muir has been compared – with good reason – to the Jewish delicatessens of New York City. It’s become a favorite among locals and homesick New Yorkers. Chef Ginsberg, a two-time James Beard Foundation Semifinalist, has a wealth of culinary experience and knowledge. One area he realized home cooks often have issues with is how to correctly use spices. So for this class, Chef Ginsberg will teach and utilize the demonstrations of how to make Lamb Stew, Rice Pilaf and Zhug Sauce (a Yemenite hot sauce) to help class attendees become more knowledgeable and confident with spices. Evening includes wine tastings and a chance to win tasty door prizes.

Please visit the Atlanta Community Food Bank website,, to sign up for this Simple Abundance class (or call 404-892-3333 ext. 1444)

Chef April Carrillo

Location East Cobb
Date 3/28/2017
Time 6:30 PM - 9:30 PM
Taquiza (Taco Party) Hands On (9509)

Price Price: $69.00

Taco Tuesday will never be the same once you learn these recipes for a variety of authentic Mexican tacos and accompaniments. From the meat to the salsa, all of the fillings will be made from scratch using Chef April’s tried and true family recipes.
• Tacos de Alambre con Salsa Verde (Beef, Bacon, Cheese and Pepper Tacos with Green Salsa)
• Carnitas con Salsa Chipotle (Braised Pork Tacos with Chipotle Salsa)
• Pollo de Sinaloa con Salsa Habanero y Cebollo (Sinaloan Chicken Tacos with Habanero Salsa and Pickled Red Onions)
• Chorizo con Salsa Taqueria (Homemade Mexican Sausage with Taqueria Salsa)

Capacity Capacity: 16 How many seats would you like?

Chef Jennifer Pounds Chambless

Location Midtown
Date 3/29/2017
Time 7:00 PM - 9:00 PM
Wines of Italy (9541)

Price Price: $49.00

Enjoy wine, but want to know more about the wines of Italy? Or, are you traveling to Italy and want to know more about the wines you’ll be drinking there? Join wine expert Jennifer Pounds for an introduction to Italian wines. Learn about the major wine regions, the grape varietals, how wine labels differ from American labels, and more! Enjoy an evening with Jennifer tasting Italian wines and leave with a better understanding of what makes them so special!

Capacity Capacity: 25 How many seats would you like?

Chef John Wilson

Location East Cobb
Date 3/30/2017
Time 6:30 PM - 9:30 PM
A Salute to Julia Child Hands On (9455)

Price Price: $69.00

There is nothing more satisfying than a delicious meal prepared with proper technique and minimal fuss. Julia Child was the champion of this type of cooking, and was a pioneer in making French cuisine more popular and accessible to home cooks here in the states. Tonight, Chef John Wilson honors this culinary icon with some of her most popular recipes as he shows you that a great French meal doesn’t have to be fussy:
• Gougères
• Moules Marinières (Sailor-style Mussels)
• Boeuf Bourguignonne with Buttered Noodles
• Individual Chocolate Soufflés with Chantilly Sauce

Capacity Capacity: 16 How many seats would you like?

Chef Dianne Jacob

Location Midtown
Date 4/8/2017
Time 10:00 AM - 4:00 PM
Food Writing for Food Lovers (9614)

Price Price: $175.00

Are you a food enthusiast who loves to write, cook and eat? Do you devour food magazines and cookbooks in bed, or secretly dream of whipping up your own cookbook or blog? This overview class will give you a taste of food writing in many variations: personal essay, blogging, recipe writing, and how to get a cookbook published. Writing exercises and an interactive classroom style will make the time fly by. Instructor Dianne Jacob will lead you through a day designed to bring your simmering creativity and style to a boil, beginning with exercises on the senses, memory, and place. We’ll start the day with a light breakfast and coffee, take a midday break for lunch (lunch is provided), and the workshop will conclude with a short wine & cheese reception. Dianne Jacob is a coach and speaker specializing in food writing. She is the author of the multiple award-winning Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes, and More. She co-authored two cookbooks with chef Craig Priebe: The United States of Pizza and Grilled Pizzas & Piadinas. Dianne has been published in Best Food Writing 2016, Writer’s Digest, The San Francisco Chronicle and elsewhere, and has won two national awards for an essay in Lucky Peach. She has also judged cookbook awards for the James Beard Foundation and the International Association of Culinary Professionals. She blogs about food writing at Will Write for Food at

Capacity Capacity: 30 How many seats would you like?

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