ATHENS: (706)354-8191
CLAYTON: (706)782-0780

USA - ATHENS, PO Box 48857, ATHENS, GA 30604

USA - CLAYTON, 46 Plaza Way, Clayton, GA 30525

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Address: 46 Plaza Way, Clayton, GA, 30525

Phone: 706-782-0780


Beyond providing fresh and nutritious food to the needy, the Food Bank of Northeast Georgia wants to empower people to make healthy choices and learn new skills.

Our community programs include hands-on cooking classes, chef demonstrations, farmer’s market activities, and charity dinners. Proceeds from classes and events support the Food Bank’s efforts to end hunger in Northeast Georgia.

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Thursday, March 22: Dolmades Pop Up! {HANDS ON}

Dolma, or dolmades as they are known in Greece, is a traditional finger food with deep roots in history. Depending on the season, dolmas are made with young spring grape leaves, the flowers of squash plants or cabbage leaves, each stuffed with an aromatic mix of rice, herbs, spices, onions, meat and an endless variety of other ingredients. The ultimate fast food, dolmas make great appetizers, keep well in the fridge and can also be part of a healthy meal, especially for eating on the go!

Learn to make dolmas using grape leaves at this hands-on cooking class. We’ll make several variations using herbs, spices, rice, lamb and other ingredients as fillings.

Taught by Patricia Kyritsi Howell of Wild Crete Travel

Cost: $30 per person

Time: 6:00pm-8:00pm

Includes hands-on instruction and plenty of dolmades to taste

Thursday, April 19: Recipes for Gardens, Pets, and People {DEMO}

Learn to make simple recipes to feed plants and animals, increase nutrients uptake, and boost immunity. Make your own fish hydrolase and calphosphate (using egg shells!) for fruiting in plants and reproductive health for pets.

Taught by Chuck and Amy Mashburn of Mill Gap Farm in Tiger, GA

Cost: $20 per person

Time: 6:00-7:30pm

Saturday, April 21: Cooking with Ancient Grains {HANDS ON}

“Ancient grains” have gained popularity with professional chefs and home cooks alike. Grains such as; teff, amaranth, barley, kamut, millet, spelt, buckwheat, and quinoa are becoming mainstream. Their history is fascinating and creates a mystique about eating foods that were found in ancient times.

MENU: Farro Risotto with Asparagus; Quinoa Salad with Roasted Chicken and Caramelized Onions; Roasted Portabello Mushrooms with Kamut and Feta Stuffing; and Sesame Tahini Spelt Cake with Figs.

Taught by Chef Amanda Dew Manning

Cost: $45 per person

Time: 2:00pm-5:00pm

Includes hands-on instruction and family-style meal

Tuesday, April 24: Bread & Butter {HANDS ON}

Learn to make French-style baguette with a flaky, crunchy crust and a center that is light and airy. Gain hands-on experience creating a tried-and-true, no-knead, low-yeast bread dough recipe that is versatile enough for loaves, ciabatta, baguette, boules, and even focaccia. Learn tips for how to mix your dough and how much you should let it rest. You will shape your dough into a French baguette, bake it up, and take home a fresh, warm loaf.

We will also make homemade butter using fresh, local cream – so easy and much better tasting than what you can buy conventionally. You will learn different ways to make butter from scratch and where to find some of the best creams to use. Participants will walk away with complete instructions, recipes, and resources for both the bread and butter, along with your freshly made baguette and a jar of homemade butter to take home!

Taught by Tom and Lyn Deardorff of the Learning Kitchen Atlanta

Cost: $45 per person

Time: 6:00-8:30pm

Saturday, May 6: Meal Planning 101 {DEMO}

Weekly meal planning can take you from dreading the kitchen to having easy and healthy options to grab for any meal of the day. Through cooking demos and hands-on planning techniques, we will cover:

• How and what to prep in advance for easy weekday meals

• How to build a pantry of valuable everyday basics

• How to shop for the right mix of fresh produce that will keep

• How to make the best use of your time in the kitchen

Participants will also sample and go home with copies of tasty, meal planning-friendly recipes.

Whether you are cooking for 1, 2 or 6, you can end the cycle of ordering out and depending on frozen food and boxed mixes. Chef Nancy will show you how easy it can be to bring fresh, homemade food to your table. In the process, you will save money and boost your health without a lot of time spent in your kitchen. A vital win-win!

Taught by Chef Nancy Campbell

Cost: $30 per person

Time: 2:00-3:30pm

Saturday, May 12: Breakfast in Bed {HANDS ON}

Whether your treating your mom to breakfast in bed or gathering the whole family around the table for brunch, this menu is are sure to make someone’s morning! Using farm-fresh ingredients, these simple but delicious recipes are sure to please.

MENU: Yogurt and berry parfaits with homemade granola; Fluffy buttermilk biscuits with honey and jam; “Mix and Match” Frittata - choose your favorite meat, cheese or veggies to get the perfect brunch main dish; Sweet & Spicy bacon; Lemon Blueberry Coffee Cake

Taught by Chef Crystal Leach

Cost: $45 per person

Time: 2:00-5:00pm

Saturday, June 2: Knife Skills: Slicing Through the Basics {HANDS ON}

Solid knife skills are the foundation for speed in the kitchen. With a little dose of confidence, a pinch of good form and a sharp knife, making dinner won't take you three hours!

Through this hands-on class you will not only feel at ease yielding a knife through a head of cabbage, but you will walk away after eating a meal made from the fruits of your labor. You will also no longer wrestle with a butternut squash or loathe slicing an onion. You will mince madly, dice with dignity, and learn to make gorgeous matchsticks.

You will also:

• Get tips on purchasing a proper knife

• Learn to use a sharpening stone to sharpen a knife

• Understand which knife to use for the right job

• Receive one-on-one support on form and technique

• Take home a packet of instructions, tips, and recipes covered in class

Stop spending hours making dinner and don't go through another box of Bandaids! Get over the fears, have your questions answered, and start building solid knife skills for years to come!

Taught by Chef Nancy Campbell

Cost: $50 per person

Time: 2:00-4:30pm

Saturday, June 9: No Dairy, No Problem! {DEMO/HANDS-ON}

Lactose intolerant? Vegan? Or not…this class will highlight four versatile ways to use nuts and seeds to create fresh, raw and imaginative dairy-free foods that can substitute cheese, ice cream, milk and even yogurt. Using Cashew, learn how to make cream cheese and ice cream. Create your own favorite flavor of almond milk and break open a fresh young coconut to make a raw yogurt.

Cost: $45

Time: 2:00-4:00pm

Snacks included with recipes to take home

Taught by Chef David Sweeney

Monday, June 25 - Wednesday, June 27: Junior Chef Summer Camp {AGES 6-12)

Cost (3 days): $120

Time: 10:00am-1:00pm

Snacks and lunch included with recipes to take home

Monday June 25: Homemade Pasta

This class focuses on a kid favorite: pasta! We’ll make two types of pasta from scratch-fettuccini and ravioli. Students will discover how much fun making these items from scratch can be. Our homemade pasta sauce will include fresh, healthy ingredients.

MENU: Homemade Fettuccini; Homemade Ravioli with Ricotta and Parmesan; Fresh Tomato Sauce; Garden Salad; and Garlic Bread.

Tuesday, June 26: Sandwich Smackdown

This class takes students beyond the usual sandwich fare and offers updated twists to make a lineup of sure-to-be favorites. Students learn about a variety of breads, ingredient quality, and how to roast vegetables, make homemade mayonnaise, and combine flavors to make countless variations at home. Kids will have fun making these for lunches or as part of simple summer meals.

MENU: Grilled Pimento Cheese with Bacon and Avocado; Roasted Veggie and Mozzarella Panini with Homemade Mayonnaise; and Chocolate Almond Butter and Banana on Ciabatta. We’ll whip up some homemade tomato soup to round out our menu.

Wednesday, June 27: Baking Favorites

This class teaches basic baking techniques while students prepare delicious recipes that include a variety of favorite baked items. Students will learn how to properly measure ingredients, how to mix and cream, how to use a pastry bag and how to tell when baked items are done. Everyone will leave feeling more confident in the kitchen!

MENU: Buttermilk Biscuits with Honey Butter; Banana Bread; Classic Chocolate Chip Cookies and Snickerdoodle Cupcakes with Buttercream Frosting.

Taught by Chef Amanda Dew Manning

Tuesdays, July 10, July 17, July 24: Cooking Around the World Culinary Bootcamp {AGES 6-12}

Cost: $30 per class

Time: 10:00am-1:00pm

Snacks and lunch included with recipes to take home

Join us for one or more of these fun, hands-on cooking classes, and learn to cook your favorite foods from around the globe. We’ll learn and practice basic cooking skills and make flavorful dishes from Mexico, Asia, and Italy. Every lesson ends with a meal and you get to take home recipes to recreate with your family and friends!

July 10: Mexican Fiesta

July 17: Asian Buddha Bowls

July 24: Homemade Pizza Party

Taught by Chef Jennifer Weissman

Teaching Kitchen Policies

Classes are first-come, first-served and often fill up quickly. To register, please submit your payment online here or call 706-782-0780. A non-refundable class tuition fee is required at the time of registration.

Cancellation Policy: Cancellation is accepted no later than 48 hours prior to the scheduled class. No cash refunds will be given. A one-time class credit will be issued, based upon schedule availability.

Low Enrollment Policy: Programs may be subject to cancellation due to low enrollment. Participants will be notified the week of the class or event and refunds will be issued.

Inclement Weather Policy: Programs may be subject to rescheduling due to inclement weather. Tickets are transferrable and can be credited to other programs if participant is unable to attend make-up date. Refunds can be issued if necessary.

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