Education at the Knife's Edge
cooking college

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From hot culinary trends to holiday and cultural themes, our two (2) hour demonstration classes are an entertaining and informal way to inspire new ideas. Led by our experienced chef instructors, enjoy a casual atmosphere as you explore topics that will expand your culinary horizons. Class sizes are small, ranging from 10 to 24 people, and in our state-of-the-art culinary studio we have cameras and televisions to capture all the action so you don’t miss a thing. Non-alcoholic beverages and food samples will be served during the class, and each student will receive recipes demonstrated in class. Adults 21+ and over are welcome to BYOB. Check the schedule below and register today!

Summer 2014

Juicing and Smoothies with Chef Joel Odhner
Wednesday, 6/25/2014, 6:30 p.m. to 8:30 p.m.
Course Code # LLGI 3635 01

All about juicing and smoothies. Learn how easy it is to make exciting juice and smoothies like powerful chocolate maca, spirulina green machine and tropical banana mango, along with pear apple mint juice and cucumber spinach apple lemon. Drinking these nutritionally packed drinks will give you more energy, amazing glow, and vibrancy.

Cost: $59.00

"Sauerkraut Belt" European Cuisine with Chef Pierre Rausch
Thursday, 7/10/2014, 6:30 p.m. to 8:30 p.m.
Course Code # LLGI 3649 01

If you ever wondered why Sauerkraut is so important in many countries, join us and discover the mystery which began 2000 years ago in China. We will travel from Russia through Poland, Germany to France/Alsace, and learn about the many ways this staple can be prepared, embellished and enjoyed. Learn to make foods from this region such as smoked pork and sausages and dumplings.

Cost: $79.00

Nutritional Cooking with Chef Joel Odhner
Thursday, 7/17/2014, 6:30 p.m. to 8:30 p.m.
Course Code # LLGI 3636 01

Learn the basics of nutritional eating and the benefits of vegan, gluten free, raw and vegetarian foods. Prepare to be inspired and give your taste buds a whole new experience. Lots of delicious foods to try.

Cost: $59.00

Healthy Desserts with Chef Dana Bavuso
Tuesday, 7/22/2014, 6:30 p.m. to 8:30 p.m.
Course Code # LLGI 3646 01

Learn to make healthy baking easy by swapping out bleached flour, butter, and lots of sugar for wheat flour, olive oil and natural sweeteners. Whole wheat zucchini cake, flourless chocolate cake, and carrot cake will be demonstrated.

Cost: $59.00

Asian Cuisine with Chef Pierre Rausch
Thursday, 7/31/2014, 6:30 p.m. to 8:30 p.m.
Course Code # LLGI 3642 01

In today's world we can experience a wide variety of so-called Asian cuisine. In this class we will pinpoint differences between what is considered Asian cuisine. Explore the reality of Chinese vs. Japanese cuisine, as well as how Thai, Vietnamese and Cambodian cuisines have some similarities as well. Learn how to prepare dishes so that you can see and taste the difference.

Cost: $79.00

Indian Cuisine with Chef Pierre Rausch
Thursday, 8/7/2014, 6:30 p.m. to 8:30 p.m.
Course Code # LLGI 3647 01

With delicious and healthy dishes such as Chicken Tikka Masala, Tandoori Chicken, Curry, and Mulligatawny, it's no small wonder the English loved India as much as they did! We will discuss, explore and taste what makes Indian Cuisine so interesting, delicious and mysterious. Join me as we prepare some of these fabulous dishes, make chutney, and enjoy it all with Naan.

Cost: $79.00

Intro to Pies with Chef Dana Bavuso
Thursday, 8/14/2014, 6:30 p.m. to 8:30 p.m.
Course Code # LLGI 3648 01

Learn easy, basic pie dough and different fillings from fruit to custard. Pies are great for any season: apple, coconut custard, lemon chess—the possibilities are endless once you learn the basics!

Cost: $59.00

* Must be at least 21 years of age or accompanied by an adult.

How to Register

For more information, or to register by phone, please call 215.641.6486.