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 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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RESCHEDULED Saturday, January 5: Medicine in the Kitchen: Healing Honeys

Time: 2:00-4:00pm

Cost: $30

Join local beekeeper, Bob Grant of Turning Creek Artisans, and Registered Herbalist, Pam Gould, for an informative and interactive workshop that explores the magic of honey! Bob will cover everything you need to know about honey production and the different kinds of honey available in our area. Pam will teach us to prepare some delicious medicinal honeys to take home. We will be using some common kitchen foods and herbs that are powerful healers AND taste delicious! Go home with healing honeys that are great to have on hand during cold & flu season and make wonderful gifts too!

2019 Junior Chef Cooking School Afterschool Program

Cost: $20 per class / $175 ten-class series SPECIAL OFFER THROUGH JAN 1, 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

January 28, 2019: Junior Chef Afterschool with Chef Ryne Brown

From Chicken to Soup!

Learn to turn an entire chicken into soup! Chef Ryne will demonstrate fundamental vegetable and meat knife skills and 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

Pita Party!

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

Mexican Independence Day Fiesta!

Come celebrate and learn all about Mexican Independence Day with Chef Rosa. Students will work together to prepare a traditional Mexican home-cooked meal. Menu details coming soon!

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

Give Thanks for Fall Flavors

In this class, students will have an opportunity to work in the kitchen with Chef David and Chef Gayle of the Beechwood Inn; famous for their fabulous farm-to-table dinners. Menu details coming soon!

December 9, 2019: Junior Chef Afterschool with Chef Quinton Wood

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!

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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