Join us this Fall for an Online Class and cook along or sit back and watch, from the comfort of your own home. Or choose an In-Person class, currently held every Thursday evening.

We're adding new classes all the time so keep an eye on our Schedule here. And join us!

When you join an online class at Get Cooking you can choose to cook along with us, or to sit back and take notes, then cook at your leisure. You can join us with your kids, or your partner, or invite friends and family to join you virtually from anywhere in the world! Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors. 

If you need to cancel a virtual booking you must do so no less than 48 hours prior to the time of your class in order to receive a refund. To cancel an in-person class or event we require 14 days notice. In-person cancellations within 2 weeks of a class will not be refunded or rescheduled.
Sausage Rolls with a Honey Mustard Mayo

September 30, 2020 1:00 pm

Ricotta Gnocchi with Cherry Tomato Sauce

September 30, 2020 6:00 pm

Spanish Tortilla

October 2, 2020 5:00 pm


October 2, 2020 6:30 pm

Tres Leches Cake. With Vivianna Macia-Katzenstein

October 3, 2020 12:00 pm

Pork Spring Rolls. With Mai Nguyen

October 3, 2020 3:00 pm

Pork Gyoza. Dumplings with Mai Nguyen

October 3, 2020 5:00 pm

Cheese Soufflé. With Kathryn Joel

October 4, 2020 11:00 am

Winter Squash Soup, Two Ways

October 4, 2020 1:00 pm

Turkey Leg Ballotine

October 8, 2020 5:45 pm

Pumpkin Cheesecake

October 8, 2020 7:30 pm

Red Thai Curry. With Kathryn Joel

October 22, 2020 6:00 pm

Fresh Pasta Basics. With Kathryn Joel

November 5, 2020 6:00 pm

"My daughter and I learned pasta basics this evening and it was a blast! We made tagliatelle with pesto sauce, papardelle with sausage ragout and melt in your mouth ricotta gnocchi with a simple tomato sauce. Kathryn makes everyone welcome and the class is so much better than trying to figure out pasta from a recipe book. I love Kathryn’s principles to shop local and use the highest quality ingredients."

Margaret Batz