Grow your culinary skills with our fun, hands-on cooking classes!
Learn from top-notch instructors and focus on refining specific techniques, dishes, and more.
Celebrate Italian Heritage month with Maria Verzilli!
Learn how to make Ricotta, Pizelles and Potato Gnocchi with Maria Verizille while learning about the Italian Culture.
Learn how to make a Traditional Christmas Eve Dinner, to write about your food creations and learn Table to Shelf basic from Former international supermodel turned Celebrity Chef Maria Liberati has won numerous awards for her bestselling book series and Blog-The Basic Art of Italian Cooking by Maria Liberati tm- including the Gourmand World Award and Culinary Travel Blog of the Year/ Considered one of the foremost experts on Italian Culinary Arts and Culture, she frequently appears at consumer and trade food and wine shows, TV, and radio and is currently working on her own PBS TV series. She also is a consultant for Food Travel Blogging and Online Content Development.
LET'S MAKE RICOTTA RCULI 4175 C01
Ever wonder how to make ricotta cheese, now is your chance to learn. You’re not going to believe how easy it is! Once you make your own ricotta, it’s hard to go back to the tub! Maria is going to share with you the history of ricotta and the Italian culture.
Plus a $5 materials fee payable to instructor.
LET’S MAKE PIZELLES RCULI 4193 C01
Let's make the ultimate Italian Dessert! No mor store bought pizelles - Learn to create a crispy, sugary treat that is known to be one of the oldest cookies, and is believed to have developed from the ancient Roman crustulum.
Plus a $5 materials fee payable to instructor.
LET'S MAKE POTATO GNOCCHI RCULI 4178
Master the Authentic Italian technique behind delicious tender potato gnocchi. Discover how easy it is to make your own light and fluffy gnocchi. You don’t need any special technique. A light hand and a few basic ingredients
are all you need to whip up these fluffy potato pillows.
Plus a $5 matieral fee payable to instructor.
FOOD WRITING 101 RCULI 4192 C01
10/6 - 10 /27 1 - 3 pm
Do you have a passion for food? Learn how to write a restaurant review, how to get food reviews published, what makes the perfect foodie blog post,basics of starting a food column and growing your audience, how to write and submit articles for local and major food publications, write copy for food companies, simple food blogging and posting on social media. Make food come alive through your own words and experiences and bring a large audience to it.
Taught by Gourmand World Award Winning Author Maria Liberati, award winning blogger, she has written many food and wine feature articles for both national and local publications including the San Francisco Chronicle, Taste Italia! Cooking Light and many others!
FROM TABLE TO SHELF FOOD ENTREPRENEURSHIP RCULI 4191 C01
10/6 - 10/27 9 - 11am
Do you have the next big food idea? Bring it to life in this 4 week course, learning the basics needed to bring a food product to the market.
Former international supermodel turned Celebrity Chef Maria Liberati has won numerous awards for her bestselling book series and Blog-The Basic Art of Italian Cooking by Maria Liberati tm- including the Gourmand World Award and Culinary Travel Blog of the Year/ Considered one of the foremost experts on Italian Culinary Arts and Culture, she frequently appears at consumer and trade food and wine shows, TV, and radio and is currently working on her own PBS TV series. She also is a consultant for Food Travel Blogging and Online Content Development.
AN ITALIAN CHRISTMAS EVE DINNER: FEAST OF THE 7 FISHES RCULI 4190 C01
Recipes, presentation and cooking class on how to do a feast 7 fishes traditional Italian Christmas Eve Dinner.
Plus $20 material fee payable to instructor.
KIDS CAN BAKE: GINGERBREAD HOUSE AND COOKIES RCULI 4195
12/15 - 12/22 9 am - 12 pm
During this two-session, hands-on Saturday morning workshop, chef instructor Linda Angeline will guide your young pastry chef in the baking, construction and decorating of a festive gingerbread house. In addition to learning all the techniques they need to know to create a holiday gingerbread house every year, participants will bake and decorate gingerbread cookies. Each young chef will come home with their own architectural creation and collection of cookies.
Plus a $30 materials fee payable to instructor to cover the cost of baking materials.
HOW TO BAKE: HOLIDAY BRUNCH PASTRIES RCULI 4194
12/1 - 12/8 9 am - 12 pm
Spend two Saturday mornings in our kitchen learning to make five delicious pastries that will impress your family and friends. In these hands-on sessions, you’ll make and take home Chocolate Walnut Cinnamon Rolls, Bacon Cheddar Quiche, Raspberry Crumb Muffins, Cranberry Cream Scones, and a Frangipane Pear Tart, pastries that will make a delicious addition to your holiday brunch or breakfast. This course will expand your pastry skills as you learn a variety of techniques, including make-ahead tips, for recreating these crowd-pleasers in your kitchen at home.
Plus a $30 materials fee payable to instructor to cover the cost of the baking materials.
John Angeline is a graduate of Bucks’ Chef Apprenticeship program and received additional training at the French Pastry School in Chicago and from the American Culinary Federation. As a pastry chef, he has worked at restaurants, retail bakeries, schools and country clubs in the Bucks and Mercer County NJ area. He is an Associate Professor/Chef Instructor at Bucks County Community College.