Address: 46 Plaza Way, Clayton, GA, 30525
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 Teaching Kitchen programs are open to the public and include hands-on cooking classes, nutrition lessons, chef demonstrations, farmer’s market activities, and farm-to-table dinners. Proceeds from ticketed classes and events support the Food Bank of Northeast Georgia.
We also offer free nutrition and cooking classes available to eligible residents of Rabun, Towns, Habersham, Stephens, and White Counties. Call us today to find out how you can qualify for our free cooking classes! Phone: (706) 782-0780
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UPCOMING COOKING CLASSES & EVENTS
2019 Junior Chef Afterschool Program
Cost: $20 per class / $175 ten-class series SPECIAL OFFER THROUGH JAN 21, 2019
Class times: 4:00-6:00pm
All classes are held once a month on a Monday afternoon. Classes last two hours, include hands-on cooking, and end with a light meal
Suggested age range: 8-12 years old. For inquiries about youth programs outside of this age range, please email us at email@example.com
January 28, 2019: Junior Chef Afterschool with Chef Ryne Brown
From Chicken to Soup!
Learn to turn an entire chicken into delicious soup! Join 2018 Chef Throwdown Winner, Chef Ryne Brown, in the kitchen as he demonstrates fundamental meat and vegetable knife skills. Together, we will explore the art of making chicken stock or broth. Students will then work hands-on to turn our homemade chicken stock into a delicious and simple chicken soup that will help keep us warm and healthy all winter long.
February 11, 2019: Junior Chef Afterschool with Chef David Sweeney
Mr. Potato Head
Learn to safely cut and prepare potatoes three different ways. Chef David will teach you about the variety of potatoes, the difference between mealy vs. waxy potatoes, and the history of their existence. Students will get to taste what they make including a complete baked potato meal with a variety of toppings such as bacon, cheese, chives, baked beans, and more.
March 11, 2019: Junior Chef Afterschool with Chef Eric Pitts
Chef Eric will teach you how to make pita bread from scratch and demonstrate its many uses. We will also explore the history of pita bread and how it has spread to cultures all over the word. Students will then work hands on to make pita pizzas and pita sandwiches to enjoy at the end of class.
April 8, 2019: Junior Chef Afterschool with Chef Jamie Allred
Breakfast of Champions
Join Chef Jamie in the kitchen to explore the benefits of a healthy breakfast while using fresh, local ingredients. Student will learn to make fresh breakfast sausage using local pork and fresh herbs, biscuits from scratch using local wheat flour, and homemade jam with fresh strawberries.
May 13, 2019: Junior Chef Afterschool with Chef Lyndsey Clark & Chef Cailey Brown
Something Savory, Something Sweet
Get in the kitchen with Chef Lyndsey and Chef Cailey from Clark’s on Main. Learn to create a savory dish and a sweet dish using three common ingredients: strawberries, jalapenos, and mint. Students will prepare a yummy fresh type of salsa called Pico de Gallo as well as delicious sorbet using fresh local strawberries – perfect for spring time!
August 19, 2019: Junior Chef Afterschool with Chef Tony Corbitt
Grill & Chill
School may be back in session but summer isn’t over just yet! Join Chef Tony of Fortify Kitchen + Bar and learn to prepare two summer backyard favorites: homemade ice-cream and burgers from scratch. Students will work hands-on to prepare their own burger patties to grill. We will then turn our homemade ice cream into delicious milkshakes for all to enjoy.
September 16, 2019: Junior Chef Afterschool with Chef Rosa Icela Carter
The Mexican basics: Frijoles de la Olla, Sopa de arroz, and Quesadillas
Come celebrate and learn all about Mexican Independence Day with Chef Rosa. Rosa Icela will demonstrate one of her family’s most requested meals – Frijoles de la Olla ("beans in a pot”) with fresh salsa, and roasted salsa, Sopa de Arroz (red rice), and Quesadillas with roasted Poblano peppers. Together, these recipes can become a meal, on their own, the can be side dishes. All recipes are relatively simple and easy to prepare using fresh ingredients for healthy, nutritious and flavorful dishes. As we prepare these recipes we will learn about the importance of beans, rice, corn, and salsas in the Mexican cuisine.
October 14, 2019: Junior Chef Afterschool with Chef Maria Loveless
Ooey, Gooey, Rich and Yummy
Discover how quick and easy it can be to create the perfect fall comfort food meal. Join Chef Maria of Good Life Foods and Skye Burger and learn to prepare a one-dish family meal of mac and cheese with honey ham bites as well as roasted acorn squash with brown sugar and cinnamon glaze. We will round out our fall menu with a Halloween treat - homemade mini caramel apples!
November 11, 2019: Junior Chef Afterschool with Chef David Darugh & Chef Gayle Darugh
After School Pizza: Crispy, Cheesy, and Healthy
Chefs Gayle and David Darugh from Beechwood Inn will show you how to make crispy pizza from Scratch. You will learn that something as simple and wonderful as homemade pizza can be made healthy by using the best of fresh vegetables and local ingredients. Make the dough, roll it out and then add a variety of your favorite fresh ingredients and then pop it in the oven. And, to ensure a healthy snack, we will also make a salad from the freshest of ingredients.
December 9, 2019: Junior Chef Afterschool with Chef Quinton Wood & Chef Antonio Espitia
Sensational Seasonal Apps & Sides
Explore the art of holiday cooking with Chef Quinton “Chuck” Wood of Universal Joint Clayton. We will cover how to roast sweet potatoes, boil and peel eggs, and quick-pickle veggies. Then we will turn all our prepped ingredients into two delicious holiday favorites: sweet potato soufflé and deviled eggs several ways. Yum!
Note: menus may be subject to change due to seasonal ingredient availability
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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