Both novice and sure-handed cooks are bound to find inspiration in this year's list of area cooking classes. As you peruse the 169 entries, think of them as more than educational. Consider a class as entertainment for a dinner party, a bridal or baby shower, a child's birthday bash or corporate team building. Information was provided by the individual instructors. In some cases, they offer more courses than the those listed here and they will customize to suit your needs. Visit their Web sites or contact the instructors for further information, references and gift certificate possibilities. Have fun! And get cooking.


* Ancient and Modern Thai Cooking

Flora Yang,


16th year. Demonstration/participation. Class A: Thai gourmet kitchen (satay, mango sticky rice, lemon grass shrimp soup, basil chicken red curry, and pad thai); Class B: Thai party surprise (green papaya salad, crab meat dumpling, beef larb mint leaves, drunken noodle and banana flambe). $50 per class. Northern Va. only.

* An Introduction to Sushi-Making

Mary Moore, 703-331-4794

2nd year. Demonstration/participation. Learn: how and where to shop for sushi ingredients; how sushi is traditionally served; how to make traditional-style sushi rice; how to prepare California rolls, maki sushi with various fillings and nigiri using fresh fish and shrimp. $200 per 3- to 4-hour session in host's home. Minimum 4 students plus host. Northern Va. only.

* Art of Chinese Cooking

Rebekah Lin Jewell, 703-591-9588

18th year. Demonstration/participation. Step-by-step instruction in Chinese cooking by appointment in student's home. Classes include: Introduction to Chinese Cooking, Tofu Workshop, Easy Everyday Chinese, Dim Sum Workshop, Cooking and Vegetarian Workshop. Classes tailored to skill level and interest. 3- to 4-hour sessions. $50 per student includes class and ingredients. Minimum 5 students. Northern Va. only.

* Cambodian Cooking

Arlington Public Schools

Demaz Tep Baker, 703-876-0317

5th year. Participation. Classes on Cambodian cooking include: steaming hot traditional Cambodian soups; Cambodian crepe filled with a mixture of chicken, pork and seafood served with a spicy fish sauce; and vegetables and salmon in curry sauce. Beginning Sept. 23, Thursdays, 7-9:30 p.m. $128 for nonresidents, $104 for residents, per 4-week course. 2801 Clarendon Blvd., Suite 306, Arlington.

* Cantonese Cooking

Franklin F. Chow, 202-265-5651

29th year. Demonstration/participation. Basic Cantonese/American cooking, including preparation of steamed and stir-fried dishes. Classes begin Sept. 11, Saturdays, 2-5 p.m. $40 covers 2 sessions.

* The Chinese Cookery, Inc.

Joan Shih, 301-236-5311

31st year. Demonstration/participation. Classes include: Basic, Advanced, Gourmet I, II, and III, Sichuan, Hunan, Chinese Vegetarian and Sushi. Also: children's cooking, private lessons and classes in specialty dishes. Evenings, 7-9 p.m.; weekdays and Saturdays, 11:30 a.m.-1:30 p.m. Tuition (includes printed recipes): $200 per 5-session course or $70 Sushi, 1 session. Maximum 5 students. 14209 Sturtevant Rd., Silver Spring.

* Cooking With an Accent

Andrea Milstein, 703-359-7569

3rd year. Demonstration. Classes in Thai cooking. Learn how to identify ingredients, where to buy them and how to use them in dishes such as spicy shrimp soup, pad thai or fish in banana leaves. $50 per 21/2-hour class includes full lunch. Maximum 6 students. Oakton area.

* Let's Cook Thai With Ruth

Ruth Jennings, 703-629-1951

3rd year. Participation. Basic or festive Thai meal preparation. $150 per 3- to 4-hour course includes cookbook. Fairfax Station location.


* ABC SugarArt

B. Keith Ryder 703-538-6222

Fax: 703-538-6766

5th year. Participation. Private or semi-private lessons in intermediate and advanced cake decorating and candy-making techniques. Prices vary with course content and length. Call or e-mail to schedule. Falls Church.

* Just Cakes

Marge Schinnerer and Stephen Scholz, 301-718-5111

1st year. Participation. Classes for adults, teens and children include: cake-making and decorating, lunch and dinner menus, desserts, holiday specialty classes and unique children's birthday parties. Classes taught year-round. $30-$50 per class. 4849 Rugby Ave. Bethesda.

* La Cuisine


Demonstration. Cookie-decorating class ($50 per 2-hour class; Oct. 17 and Dec. 5); American pie crust workshop ($75 per 4-hour class; Nov. 7). Maximum 12 students. 323 Cameron St., Alexandria.

* Little Bitts Shop

Bob Schilke, 301-933-2733

12th year. Demonstration. Classes in cake decorating, candy molding and other specialties. Basic Cake Decorating ($100 for 8 sessions, Saturdays, 10 a.m.-noon or weeknights, 7-9 p.m.), Basic Cake Decorating Short Course ($50 for 4 sessions, some Saturdays, 10-11 a.m.), Candy-Making (free, 2-4 p.m. every Saturday). Classes begin in September; call for schedule. 11244 Triangle Lane, Wheaton.

* Violet's Baking and Canning

Violet LaBrecque, 540-668-6006

More than 15 years. Participation. Pie-baking classes. Tuesday and/or Thursday mornings.$150 per 3- to 4-hour class. Maximum 4 students. Purcellville, Va., location.


(See also county programs in the General listing.)

* Capable Kids in the Kitchen

Lanette Doran, 703-765-0304

2nd year. Participation. Healthy cooking class for children ages 6-8 and 9-12. Young chefs improve their eating habits as they prepare Italian bruschetta, Caribbean rice and Vietnamese summer rolls. Students experience new cultures and flavors and earn certificates in Soup Science, Herb Identification and Knife Technique. 75-minute class, 6-class series, $108. Mount Vernon area.

* CeCe's Cuisine

Carole Boos, 202-726-1804

1st year. Demonstration/participation. Introduction to cooking for ages 10-12 and 13-15. Customized classes in student's home, including: cooking skills and techniques for beginners; basic knife skills; meal planning; quick, easy and healthy after-school snacks and meals. Parent/child classes available. Call or e-mail for prices, scheduling or classes for other age groups. (Also see listings under General and Baking and Desserts)

* Cooking With Kids

St. Mary's County Department of Recreation, Parks and Community Services

301-475-4200, ext. 1802

1st Year. Participation. Ages 3-10. Hands-on cooking class using child-friendly kitchen tools. Kids sample their own creation, receive their own kitchen tools and laminated recipe cards to keep and personalize their own chef's apron. Registration for fall sessions opens Sept. 13. $5 registration fee; $45 materials fee. St. Mary's County.

* Hemmachef

Joel Olson, 301-215-7697

7th year. Demonstration/participation. Age 5 and up. Children's cooking, etiquette and manners. Single- and multiple-session classes. Special party classes available. Cost based on class size and menu. Bethesda, Chevy Chase and McLean areas. (See also listing under General.)

* Kiddiecooks

Angela Zeidenberg, 301-320-7714

2nd year. Participation. Cooking class for children ages 4-12. Children experience the cooking process, expand their knowledge in math, reading, science and health, and learn the nutritional value of foods while creating different cuisines. The importance of proper hygiene, manners and etiquette will be emphasized during preparation and tasting. Glen Echo/Bethesda location.

* KidsCook!

Sheila Crye, 301-587-7514

4th year. Demonstration/participation. Ages 9-14. Children learn how to plan and prepare healthy meals, how to be safe with knives and heat (through practice under close supervision) and how to work cooperatively as a team. Saturdays, 10 a.m.-noon. $30 each class. Maximum 8 students. Silver Spring location.

* Mrs. B's Cake Decorating for Kids

Donna Bolton, 703-426-1507

1st year. Participation. Ages 8-14. Maximum 8 children per class. Mrs. B. teaches how to tort (fill the layers), assemble and decorate a four-layer cake with cream, fresh fruits and icing using pastry bags and tips. Classes begin with a demonstration, then students do their own cakes to take home. 9 a.m.-1 p.m. and Noon to 4 p.m. $50 per class. Please call for dates.Annandale.

* Picky Eaters Kids' Cooking Parties

Jill Bloomfield, 301-345-6059

3rd year. Participation. Teaches children skills to use throughout their lives and that bring about a sense of accomplishment. A Picky Eaters chef will come to your location with all utensils and ingredients to lead students through the hands-on activities. Great for parties. Rates start at $20 per student.

* Ristorante Tosca

Cesare Lanfranconi, 202-367-1990

1st year. Demonstration/participation. Weekend classes for children and parents in Italian cooking, table manners and food safety. Appropriate for ages 4 to 12 years; children must be accompanied by an adult. Saturdays/Sundays, 11 a.m -2 p.m. July through December. $50 per couple includes lunch. 1112 F St. NW.

* Suzanne's Chefettes

Suzanne Parker, 703-368-3519

1st year. Demonstration/participation. First through fifth grade. Emphasizes skills necessary to create simple recipes, safety in the kitchen and dining etiquette. Nutritional and easy-to-prepare snacks and simple meal items. 11/2-hour after-school sessions (4-5:30 p.m.). October, December, February, April, June. $30 per session; $125 for series. Maximum 6 students. Call or e-mail for schedule. Manassas location.


* French Cuisine Chez Vous

Nancy Rinker, 410-414-8459

20 years' experience. Participation. Trained at LaVarenne in Paris. Learn some basics of classic French cuisine in a 4-part series held in the host's home, followed by a sampling of your pastries, crepes, souffles, etc. $200 per 21/2-hour session for individuals or $50 per student in class of 4. Maximum 4 students. Single classes also available.

* Les Liaisons Delicieuses

Patti Ravenscroft, 202-966-1810

11th year. Participation. Classes in the kitchens of chefs in France or Morocco. $2,190-$5,990 includes accommodations, meals with wine pairings, cooking classes, cultural tours and simultaneous translation. Weekend trips to French-speaking parts of Canada also available; call for more information.

* Paula's Parisian Pastries Cooking School

Paula Shoyer, 301-986-8926

2nd year. Participation. Maximum 6 students. Adult classes ($45): Fall French Desserts (Oct. 18), Thanksgiving Tarts and Pies (Nov. 15, 18), Petit Fours for the Holidays (Dec. 1). Parent/child (3- to 6-year-olds, $25) classes: Holiday Baking (Sept. 2) and Introduction to Baking (Oct. 6). Students take home their creations. Chevy Chase location.


* Adult Cooking Series

301-475-4 200, ext. 1802

St. Mary's County Department of Recreation, Parks and Community Services

1st year. Demonstration. Available topics include: 30-minute meals, pizza-making, pies and tarts, desserts and pastries, and entertaining/ appetizers. Registration for fall sessions opens Sept. 13. Call for details.

* A Cook's Quest


1st year. Demonstration/participation. Choose from our team of chefs with wide-ranging experience. Instruction for 1 to 20. Course content ranges from basic knife skills to 4-course meals paired with wine. Italian, French, Asian, Mexican and Southwestern Cuisines, Pastry and Desserts. Prices start generally at $50. Includes recipe handouts, food, equipment, setup and cleanup. Various locations.

* ah la mode

Adrienne Hinds, 703-706-9464

5th year. Demonstration/participation. Private lessons in student's home. Topics vary according to interest and skill. About $65 plus materials. Maximum 8 students. Children's lessons available.

* Alexandria Community Education

703-824-6845, fax:


Demonstration class. Cooking for Non-Cooks and Cooking Fundamentals classes. Want to feel confident, organized and well-prepared when trying a recipe for the first time? This class will get you there. Covers meat, seafood, poultry and vegetarian cooking, Purchasing, prepping and calorie-saving tips included. Small groups. Sept. 27 to Nov. 15. Mondays (except Oct. 11). 6:30-9 p.m. Tuition: $80 for Alexandria City residents; $100 for nonresidents, plus $45 ingredient fee. George Washington Middle School, 1005 Mount Vernon Ave., Alexandria.

* America's Healthy Table

Joyce Winslow, 202-686-1747

15th year. Participation. Classes in healthy American regional cuisine taught by Cordon Bleu-trained chef. Recipes approved by cardiologists. Four-class series with weekly themes, such as: Santa Fe Cooking, Wonderful Ways With Chicken and Fish, Gourmet and Holiday Cooking, Pacific Fusion. Thursdays, 7:30-9 p.m. or Sundays 5-7 p.m. . $150 includes recipes and tastings. Maximum 10 students. To reserve, send fee, name, address and phone number to: Joyce Winslow, 2800 Wisconsin Ave. NW, Suite 403, Washington, D.C., 20007.

* Anne Arundel Community College Lifelong Learning


More than 25 years. Relax and learn as sensational recipes are prepared by our chefs during demonstration meals. Basic and intermediate culinary classes. Single and multi-session classes available. Call for topics. Evenings and weekends. From $36 to $85 per course. Various locations. (Also see listing under Professional Training.)

* Art Institute of Washington, Culinary Arts Program

Chef-director, Daniel Traster


Community Cooking Classes-Demonstration/participation. Monthly classes from Beginner to Advanced Techniques, French, Italian, Thai, Wine Tasting, High School Summer Camp Program, Bread, Vegetarian, Baking and Pastry. See Web site for schedule. Classes $50 to $75 per person. 1820 N. Fort Myer Drive, Arlington (across from the Rosslyn Metro). Mostly Saturdays. (Also see listing under Professional.)

* Arlington Public Schools


More than 75 years. Demonstration/participation. Adult classes include: Cooking for the Busy Professional, Cooking Fundamentals, Cambodian Cooking, Japanese Sushi and Cuisine, Tofu Workshop, Cajun and Creole Cooking Made Easy, Caribbean Cooking, Herbs and Spices, Take Control of Your Health and Weight, Nutrition for Children. Evenings and some Saturdays; single- and multiple-session classes. $41-$121 for Arlington residents. Clarendon Education Center, 2801 Clarendon Blvd., Suite 306, Arlington.

* Brookside Gardens


Demonstration/participation. Classes include: Cooking with Garnishes, Toe-Tapping Tapas, A Chocolate Valentine, Festive Wines for the Holiday. From $20. 1800 Glenallen Ave., Wheaton.

* Building a Healthy Pantry

Allen Beryl Chase, 410-224-4456 or

Amy Mautino, 410-570-4898

1st year. Demonstration. Learn how to convert your kitchen and pantry into an easy source for fresh and healthy eating habits. Chef-writer Allen Beryl Chase and registered dietitian Amy Mautino educate participants in 5 one-hour sessions on how to shop, prepare ingredients and cook recipes. $150 for 5 sessions. Class size 6 to 8. Annapolis locations; times TBA.

* Canapes Catering, Inc.

Chef M.L. Carroll-Tilden and guest

chefs, 301-663-8220

13th year. Full participation in professional catering kitchen. Classes include: Party Foods I, II, III, and IV; Taste of India; Perfect Holiday Brunch; French Basics. New classes developed monthly. Check Web site for listings. Classes held Thursday nights starting at 6:30. Classes start at $60 per person. Historic downtown Frederick.

* CeCe's Cuisine

Carole Boos, 202-726-1804

1st year. Demonstration/participation. Take the mystery out of cooking and baking. Customized classes for individuals and small groups in student's home, including: Cooking skills and techniques for beginners, basic knife skills, beginning baking skills, meal and party planning, quick meals and creative cooking on a budget. Kids, teens and parent/classes also available. Call or e-mail for prices and scheduling. (Also see listing under Children's Classes.)

* Chef at Your Door


5th year. Participation. Cooking classes brought to you. Chef teaches in your kitchen using your own equipment. Emphasis on cooking multiple meals to freeze. Beginner and advanced instruction on American and international cuisines. Groups welcome.

* A Chef of One's Own

Tom Przystawik and Christy Velie,

202-390-0444 or 202-361-5644

2nd year. Demonstration. Dinner party cooking classes -- customized three- course seasonal menu for groups of 8 to 15 people in your own home. From $50 per person includes meal and recipes. Wine pairings upon request. D.C. and surrounding areas.

* Chef Professor

Jack A. Batten, 301-627-4496

8th year. Demonstration/participation. Customized classes for individuals and small groups in student's home, including: Culinary Skills and Techniques for Beginners or Gourmets; Exploring Culinary Cuisines; Cook for a Day, Eat for a Week. From $250, plus materials for some classes.

* Chez Suzanne

Suzanne Parker, 703-368-3519

2nd year. Demonstration/participation. Classes designed for novice or seasoned cooks looking for new ideas and inspiration for entertaining. Basic culinary and baking skills, use of appropriate kitchen tools, make-ahead techniques, seasonal dishes, shortcuts and entertaining ideas. Single and multi-session classes, days and evenings. 21/2-hour sessions starting at $45 includes printed materials. Maximum 6 students per class. Call or e-mail for schedule. Manassas location.

* City Cuisine

Carol Levin, 202-265-4818

7th year. Demonstration/participation classes in your home. Emphasis on basic skills, cooking techniques and party planning. Classes can be customized to your skill level and schedule. Call for prices and schedule. Minimum 4 students.

* CityFlava



10th year. Demonstration/participation. Homebaked Breads and Heartwarming Soups: learn the fundamentals of basic bread-making and how to make soups using seasonal ingredients. Classes taught in your home. $67 per 5-hour session includes copies of all recipes. Maximum 8 students. Young adult classes also available.

* Company's Coming

Jinny Fleischman, 202-966-3361

8th year. Participation/demonstration. Learn how to turn your love of good food into a dinner for family and friends. Menus cover a variety of cuisines including American, Chilean, French, Italian, Spanish and Moroccan and the popular "Freezer Dinner Party" and"Small Plates" classes. $60-70 per session, $165-190 for 3-class course includes meal, wine and recipes. Convenient to Cleveland Park Metro.

* Cooking Coach

Jane Cicala, 202-686-0199

2nd year. Participation classes in your kitchen. Sessions customized to fit your skills and lifestyle. Focus on basic techniques using delicious recipes with a healthy Mediterranean flair. Ideal for beginners, couples, small gatherings and people interested in eating well and entertaining with ease. D.C. and surrounding area. Call for prices.

* Cookin' Up a Storm -- For Singles

Janet Kuller, 301-299-0139

4th year. Demonstration/participation. Spend an evening with singles who share a passion for food and wine. Along with a master chef, you will prepare a delicious 4-course meal (including dessert) and learn about wine pairing.Classes begin in October. $60 per class includes dinner. Limited space. Potomac.

* Cooking at Home

Myra C. Mondzac, 301-983-1592

2nd year. Participation. Customized, hands-on cooking and baking classes in your home. Design your own menu or choose from our offerings to fit your needs, interests and food preferences, whether for everyday dining or party planning. All levels. Individual or group classes, single or series sessions. Children's classes available. Great for parties and meetings. Price varies depending on menu and number of participants. Washington and surrounding area.

* Cooking for Busy People

Bobbie Boteler, 301-774-0041

2nd year. Demonstration/participation. Cook once for 1-2 weeks' worth of meals. Saturdays, Sept. 11 and Sept. 18, 3-6 p.m. $67 includes materials fee. Olney location.

* Cooking Up Leadership

Rhea Blanken, 301-320-8711

2nd year. Participation. Sponsored by a division of Results Technology, Inc. The act of cooking builds leadership, resource management and communication expertise for adults and children. Sessions built around customized menus that foster individual and group creativity and innovation in meal preparation and presentation. 4-hour to full-day classes start at $100 per person. Glen Echo/Bethesda location.

* Cooking With an Accent

Andrea Milstein, 703-359-7569

3rd year. Demonstration. Baking with Whole Wheat and Spelt. Find out why whole grains are so important in your diet and learn how to replace white flour in breads, brioche, pancakes and waffles. $40 per 2-hour class. 6 students maximum. Oakton area.

* Cooking With Linda, LLC

Linda Sommer, 301-365-3144

4th year. Demonstration/participation. Class features multi-course meal with wine pairing and emphasizes fun, ease of preparation and presentation. Gourmet classes explore various cuisines. Wednesdays, 6:30-9 p.m. Fall sessions begin in September. $150 per 3-session course includes food and wine. Bethesda location.

* Cooking With Petra

Petra Sloan, 703-944-9842

1st year Demonstration/participation. Antipasti, Party Foods, "Freezer Dinner" cooking classes taught by enthusiastic hobby chef. Classes are customized for individual preferences. $50-$65 per session, multiple-session discount. Flexible scheduling. Classes include tastings, wine or beverage and recipes. Springfield location.

* A Cook's Cafe

Craig Sewell, 410-266-1511

3rd year. Demonstration/participation. 4-class series or individual classes. 10-week series, "The Basics," begins in September. 6:30 p.m. Call or see Web site for schedule. 911 Commerce Rd., Annapolis.

* Culinary Inspirations

Caroline McAllister, 301-663-0194

2nd year. Demonstration/participation. Cooking classes in participant's home include: Chocolate Oblivion, Mediterranean Flavors, Artisan Breads, Southwestern, Asian, Grandma's Farmhouse Kitchen, International Appetizers or custom menus. $25-$30 per person per 2- to 3-hour class includes food sampling and printed recipes. Frederick, Montgomery and Carroll County locations. Other locations available for additional travel fee.

* Cut to the Quick

Mr. Silver, 301-229-0189

8th year. Demonstration/participation. Using French and Italian principles and techniques to teach beginner and intermediate-level cooks the fundamentals of making quick, tasty and healthy meals. Emphasizes reduced-fat and varied menus. Useful tips on purchasing and food safety. Group classes weekday evenings and weekends; individual lessons also available, including at student's home. Call for prices and schedule. Bethesda location.

* D.C. Dining Society

Chef Marty, 202-265-0477

17th year. Demonstration/participation. Basic to advanced technique covering American and international cuisines, wines and modern healthful gourmet. Instructors include chefs, cookbook authors and culinary school teachers. Prices from free to $475; most are under $50, including meal and wine pairings. Private and group home classes. Various restaurant locations.

* Dinner Is Served

Cal Kraft, certified personal chef, 703-323-6261

2nd year. Demonstration/participation. Featuring simple meal preparation covering various types of cuisine. Classes held in chef's home; $40 per class; recipes provided. Tuesday evenings at 6:30 p.m. See Web site for dates and menus. North Springfield location.

* Easy Elegant Cooking

Sheilah Kaufman, 301-299-5282

36th year. Demonstration/participation. Learn easy, elegant cooking the fearless, fussless way with recipes for beginners or advanced cooks. Learn basic skills and techniques for making dishes from around the world. All dishes can be made ahead or frozen with a little preparation and mess. Single or multiple sessions, evening or daytime. Call for complete schedule. $45 per class, includes meal. Potomac/Bethesda area.

* Easy, Elegant Meals for the Kitchen Neophyte

Susan Senn, 703-243-0913

2nd year. Participation/demonstration. Preparation of at least 3 full meals, as well as guidance on appropriate kitchen tools and instruction in classic kitchen techniques and shortcuts. Wednesdays, three 3-hour sessions, 6:30-9:30 p.m., Sept. 22, 29 and Oct. 6. $150 includes meals. 5626 N. Sixth St., Arlington.

* Entertaining for Beginners

Bobbie Boteler, 301-774-0041

More than 25 years. Demonstration/participation. Classes emphasize presentation, garnishes and shortcuts and include: Party Planning and Easy and Fast Party Food. $55 per 3-hour session (Oct.1, 3-6 p.m.). Individual and group classes available. Olney location.

* Fairfax County Adult and Community Education


45th year. Demonstration/participation. More than 30 classes offered, including: Comfort Food for the Nostalgic, Hors d'Oeuvres, Knife Know-How, Thai Cuisine, Fresh and Light Cooking, Indian Cuisine, Chocolate Tempering, and Gourmet Low-Carb Desserts. From $39 plus materials. Single- and multiple-session classes. For novice and experienced. Call for schedule. Fairfax locations.

* First Class, Inc.

Debra Leopold, 202-797-5102

20th year. Turn recipes into a food-specialty business by learning marketing skills, legal issues and product image. Classes include: Marketing Your Goodies (Oct. 23, 10 a.m.-1 p.m., $39 for nonmembers); How to Open a Bed an Breakfast (Oct. 24, 10 a.m.-1 p.m. $39 for nonmembers). 1726 20th St. NW.

* Garth Newel Music Center


10th year. Four-day cooking school music holiday in Hot Springs, Va., with resident chef Ed McArdle. Participation classes and musical performances by pianist Paul Nitsch and the Cavani String Quartet. Sept. 15-18. Single-day sessions or four-day packages available. Call for prices and accommodation details.

* Golden Carrots

Lynda S. Gunn, 703-478-5002

2nd year. Demonstration/participation in the student's home. Classes are custom-designed to fit the interest of the host or hostess and guests. I use recipes from Good Housekeeping magazine since I worked in its test kitchens for eight years and currently consult there. About $55 plus materials. Maximum 6 students.

* Gourmet on the Go

Christine Van Bloem, certified

personal chef, 301-662-2122

9th year. Demonstration/participation in student's home. Classes include: Fun With Fondue, Fabulously French; Rustic Italian; Paella; Chocolate, Chocolate, Chocolate!; Amazing Appetizers I, II, and III; and Asian Fusion. Additional classes developed per student's request. Starting at $50 per person. Minimum 6 students. Washington, D.C., Frederick and Montgomery counties. Instructor has professional certificate from Peter Kump's in New York.

* Gunston Hall Plantation


2nd year. Participation. Open Hearth cooking classes include: Open-Hearth Cooking Level 1 (Oct. 23 and 24, 10:30 a.m.-3:30 p.m., $99); Beginning Open-Hearth Cooking (Oct. 2 10 a.m.-3:30p.m., $99); Advanced Open-Hearth Cooking (Oct. 3, 10 a.m.-3:30 p.m. $119); Holiday Feast on the Open Hearth (Nov. 6 or 7, 10 a.m.-3:30 p.m $125 per class). Participants must be 18 years or older. 10709 Gunston Rd., Mason Neck.

* Hemmachef

Joel Olson, 301-215-7697

7th year. Demonstration/participation. Private, customized classes for corporate and home occasions. Bethesda-Chevy Chase-McLean areas. Cost based on class size and menu. (Also see listing under Children's Classes.)

* Janice Tippett


5th year. Demonstration/participation in host's home. Specializing in 30-minute meals, investment cooking, desserts and themes such as "Death by Chocolate" and cooking with kids; includes food sampling. Minimal ingredients fee. Charles County location.

* Jewish Community Center of Greater Washington


2nd year. Demonstration. Classes include: Cooking With Chef David Dahan: The White House Dinner (Oct. 14); Jewish Bread Baking Around the World (Nov. 4); The Essential Book of Jewish Festival Cooking (Nov. 10); Jewish Holiday Kitchen (Dec. 1). From $45 per class for nonmembers. Evenings, call for times. 6125 Montrose Rd., Rockville.

* Judy Harris Cooking School

Judy Harris, 703-768-3767

26th year. Demonstration/participation. All cooking levels, in newly renovated kitchen. More than 50 classes, including: Wine Dinner in Tuscany, Thrill of the Grill, Spanish Tapas Party, Sensational Salmon, Holiday Party Hors d'Oeuvres, Quick Cook, Thailand Dinners, Cooking for Singles, Knife Techniques, Holiday Virginia Country Restaurant Tour, Jazzy New Orleans Buffet, Calling New Cooks, Mexican Fiesta, guest chefs, tours and private classes. 7-10 p.m. $65-$75 includes full dinner with wine and recipe booklet. Alexandria.

* Just Simply . . . Cuisine

Chris Coppola Leibner,


10th year. Participation. Classes emphasize techniques from basic through advanced skill levels and include: Casually Elegant Cuisine, Fish and Fowl, A Taste of Tuscany, Back to Basics, Chef's Choice, Kids Cuisine. Days and evenings. Prices start at $60 per class; single- and multiple-session classes for individuals and groups. 3224 Cathedral Ave. NW.

* Kent Cooks! A Personal Chef Service

Kent McDonald, certified personal

chef, 703-217.8636

3rd year. Participation. Classes are geared to the cooking experience and abilities of the student, and menus are tailored to teach cooking skills. Classes are $50 per hour (minimum 2 hours), plus the cost of food. Recipes for all menus are included. Cooking classes for groups or individuals and are held in the home of the individual.

* L'Academie de Cuisine

Bethesda, 301-986-9490

28th year. Demonstration/participation. Range of classes includes: Beginner to Advanced Techniques, French, Italian, Thai, Wine Tasting, Kids and Teens (classes and summer camps), Baking and Pastry, Bread, Vegetarian, Food Writing and Catering Workshops. Classes in Spanish also available. Mondays through Saturdays, days and evenings. From $35 per class and from $175 per series. 5021 Wilson Lane, Bethesda. (Also see listing under Professional.)

* Learn From a Pro

Caroline Bruder Ross,


2nd year. Demonstration/participation. Cooking classes in your home available in classical French, Italian and American cuisines. Learn restaurant techniques and shortcuts from a chef with more than 20 years' experience. Pick a menu and plan a party for 6 to 8 people. Prices starting at $75 per person include wine pairings. Washington and surrounding area.

* Lindsey Cosimano


1st year. Demonstration/participation. Cooking classes in your own home. Group classes available. Special children's cooking class also offered. Serving Southern Md. tri-county area. Call for pricing and menu options.

* Market Salamander


1st year. Demonstration/participation. Classes emphasize techniques and wine pairing advice. A light dinner and wine tasting is included. $40 per class. 200 W. Washington St., Middleburg, Va.

* Mason's Apron

Ellamarie Campbell, 301-602-9676

2nd year. Demonstration/participation. Classes customized to meet participant's interest and skill level. Classes for beginner and intermediate levels available. Price based on class size and menu selection. Days, evenings and weekends. Various locations.

* Marriott Hospitality Center at Montgomery College's Rockville campus

Julie Zagars, 301-251-7914

4th year. Demonstration/participation. Offering beginner- to intermediate-level credit and noncredit courses in a professional kitchen, taught by local and national chefs and cookbook authors, including: Dinner at Benjarong restaurant ($25, Sept. 14); Theatre Cafe: live music by the Montgomery College World Music Ensemble, dinner and a screening of the film "Frida" ($19, Oct. 8); demonstration by Cook's Illustrated editor Christopher Kimball ($65 includes cookbook, Oct. 19). 51 Mannakee St., Rockville. (Also see listing under Professional.)

* McLean Community Center



More than 20 years. Demonstration/ participation. More than 40 single- and multiple-session fall classes for adults and children, including: Knife Skills, Fun With Food and Wine, Fish and Seafood, Fall Grilling, French Bistro Cooking, Vegetarian Specialties, Healthy Eating, Classic Sauces, Parent and Child Holiday Cookies, Kids' Etiquette. Prices start at $28 for nonresidents. 1234 Ingleside Ave., McLean.

* Montgomery County Department of Recreation

Jim and Bryan Davis,

240-777-6870 or

6th year. Full participation. Classes include: Basic and Intermediate Cooking Skills, Knife Skills, The Dinner Party, Desserts Only, Be Your Own Personal Chef, Grilling and Smoking, Holiday Gifts From the Kitchen. Classes begin in September; Tuesday evenings and Saturdays. $48-$60 plus materials per 21/2- to 4-hour session. Adults only. Children's classes also available. Call for schedule. Ross Boddy Community Center, Sandy Spring.

* Montgomery County Public Schools Adult Education


7th year. Demonstration/participation. Various cooking classes in locations throughout the county, including an Italian Cooking series, Cooking Basics, Beginning Cooking, Regional Indian, Healthy Fruits and Vegetables, Desserts and Cake Decorating. Call for prices, schedule and location.

* Pam's Kitchen

Pam Leifer, 301-717-1837

2nd year. Demonstration/participation. Pam's Kitchen offers hands-on cooking classes teaching practical cooking skills for busy people. Cooking Basics Class is $220 for 5 three-hour sessions including cutting and preparation skills, meat, poultry, seafood and side dishes (includes starter tool set, ingredients and meals). $45 for single classes, including Introduction to Asian, Mid-Eastern Delicacies, Creative Side Dishes, Men Cooking for Women. E-mail or call for class menu and schedule. Maximum 6 students. Silver Spring location.

* Prince George's Community College


More than 20 years. Participation. Multiple-session classes taught by professional chefs and caterers on culinary arts and specific techniques, including: Asian Delights, Brunches, Catering and Banquet Planning, Classy Southern Cooking, Frying and Stir-Frying, Hors d'Oeuvres and Appetizers, Pastry-Making, Professional Cake Decorating, Seafood Cookery, Stocks and Sauces, Vegetarian Cookery, Thanksgiving and Christmas feasts. $100 per 4-session class. Evenings. 301 Largo Rd., Largo.

* Queen of Scones

Sandra J. Perry, 703-356-8817

9th year. Demonstration/participation. Baking and cooking classes include: Scones, Cookies, Lemon Curd and Pecan Tarts; Sweet and Lemony Goodies, Tea Breads and Spreads, Pies and Clafoutis; Stock and Soups; Italian; Egyptian. Baking classes end with a "proper" tea, cooking classes end with sampling of prepared foods. $25-$50 per 3- to 4-hour class. McLean area.

* Randy Posin's Personal Culinary Service for Everyday Living

Randy Posin, 301-340-6989

2nd year. Demonstration/participation. Professional cooking lessons in your home. Learn professional skills, cooking techniques and the ability to make nutritious decisions. Catering services also available.

* Really Good Food Company Personal Chef Services

Jim and Bryan Davis,


6th year. Demonstration/participation. Cooking classes in your home on French, Italian, Grilling, Southern and Southwestern cooking. Students cook; instructors serve the dinner and clean up. Fees vary. Groups up to 20 students.

* Regional Cooking of the Chesapeake

Allen Beryl Chase, 410-224-4456

8th year. Demonstration/participation. Learn how to prepare traditional cusines of the Chesapeake Bay, such as Coddies, Spoon Bread and Crab Soup. Participants will be instructed how to prepare "Seasonal Fall Foods of the Bay," a Chesapeake Thanksgiving and Christmas and the essentials needed in a "Chesapeake Kitchen." $40 per session or $100 for all three. Annapolis locations, dates TBA.

* Ritz-Carlton, Tysons Corner

(703) 506-4300, Ext. 7361 also

1st year. Participation. Join Executive Chef John Coleman at the Tarara Winery in Leesburg for the Grilling and Grapes outdoor grilling series. Hands-on grilling demonstrations with wine pairings at the picturesque winery, situated along the banks of the Potomac. Class sizes are small. Sept. 5, 4 p.m., A Harvest Wine Country BBQ. $50 per person includes food and wine pairings.

* Ronaldo's of Potomac, An Entertaining Cooking School


2nd year. Hands-on/demonstration. Beautiful cooking studio offers convenient Beginner, Intermediate and Gourmet series classes, plus Healthy Lifestyles, Regional American, Entertaining, Ethnic, Kids and Teens (classes and summer camp), and Mommy and Me classes. Cooking studio features top-of-the-line home appliances.From $35 per class. See Web site for more information. Kentlands, Gaithersburg.

* Seafood Cooking Class

Joshua Zanoff, 434-973-4900

16th year. Demonstration. Class emphasizes the simplicity of seafood as an element in a complete meal. Call for schedule. Whole Foods Market, 300 Shoppers World Court, Charlottesville, Va.

* The Seasonal Cook

Jean Knorr, 434-295-9355

6th year. Demonstration/participation. Classes include: 3-course seasonal menus; technique classes covering knife skills and other basic cooking techniques; single-topic classes such as pasta, sushi and pastry. Prices vary and include meal, wine and 10 percent discount on purchase of products during the class. Maximum 10 students. Charlottesville area.

* Stratford University's Culinary Courses for the Community

Gordon Carlson,703-734-5300

Demonstration/participation. Classes include: Cooking for Singles and Couples, Basic Cooking, Basic Baking and ethnic cuisines . Saturdays, 10 a.m.-1 p.m. $50-$150. Private classes, team building available. 7777 Leesburg Pike, Falls Church. (Also see listing under Professional.)

* Sur La Table


3rd year. Demonstration/participation. Cooking, baking, knife skills and wine courses taught by local instructors, national chefs and cookbook authors. Emphasis on technique, local and ethnic flavors. Team building, private party and kids' classes, too. Prices vary and include a 10 percent discount on purchases made at Sur La Table. Evening and weekend classes. Hands-on classes limited to 16 students, demonstration limited to 30. 1101 S. Joyce St., Arlington.


Charlie Adler, 202-244-3700

2nd year. Demonstration. Full range of classes with wine pairing including: Sushi-Making 101 at Singapore Bistro (Sept. 18); Introduction to French Cooking at Saveur restaurant (Sept. 25); Introduction to Indian Cooking at Heritage India (Sept. 26); and many more. From $58 per class. Days and evenings. Classes taught at local restaurants.

* Victoria's Kitchen

Victoria Rogers, 202-905-8353

3rd year. Participation. Learn the wonders of Nuevo Latino and Mediterranean diets. Private chef for hire, from 2 to 100 guests.

* What's Cooking!

Phyllis Frucht, 202-483-7282

More than 25 years. Participation. Classes emphasize a specific technique or an entire dinner and include: Celebrations, Contemporary Cuisine, Pacific Rim and International Vegetarian. Limited participation classes and hands-on for specific techniques. Classes begin Oct. 14. 7:30 p.m. $50 per class, $225 for 5-class series; includes dinner. E-mail for information. Dupont Circle location.

* Williams-Sonoma

(202) 237-1602

8th year. Demonstration. Classes emphasize basic cooking techniques and ideas for everyday and entertaining. Classes in September feature menus from some of the world's culinary destinations, including Paris (Sept. 12), Florence (Sept. 19) and Barcelona (Sept. 26). Holiday classes include Halloween Treats (Oct. 17), Contemporary Thanksgiving (Nov. 7) and Holiday Cookies (Dec. 5). Sundays, 9-11 a.m. $30 per session. Maximum 15 students. Call the store for a complete class schedule. Mazza Gallerie, 5300 Wisconsin Ave. NW.

* Willow Culinary Tutoring

Kate Jansen and Tracy O'Grady,


1st year. Demonstration/participation. 3- to 4-hour classes of customized culinary group instruction in your home. Chef-instructors demystify professional kitchen techniques through a wide range of food preparations. Printed recipes provided. For more information, e-mail or call.


(Many pastry schools and community programs also offer gingerbread-house courses.)

* Creative Cakes, Inc.

Spencer Biles, 301-587-1599

23rd year. Participation. Design and decorate a unique holiday gingerbread house for Christmas or Hanukah. Children under 12: Saturdays, Nov. 27, Dec. 4, 11 and 18, 10 a.m.-noon or 2-4 p.m.; children over 12 and adults: Monday, Dec. 6, 6-8:30 p.m. $65 per class includes all materials. 8814 Brookville Rd., Silver Spring.


* Greek Cooking

Eva F. Poulos, 301-299-6467

23rd year. Demonstration with some participation. Oct. 23: Phyllo Pastry Workshop (Spinach Pie, Chicken Riganato, Shrimp Phyllo Triangles, Meat Phyllo Rolls, Baklava and Phyllo Custard Cake). $50 per class includes dinner and wine. 3-6 p.m. 11215 Gainsborough Rd., Potomac.

* Greek Cooking Classes

Nancy Veneris, 703-781-9134

More than 26 years of teaching Greek cooking. Beginner through advanced classes. Learn the art of cooking with phyllo dough (baklava), feta cheese (spanikopita), grape leaves (domathes) and kalamata olives. Afterward, enjoy the fruits of your labor with a full 3-course dinner (wine included). Night and weekend classes (4 hours). Cost: $55. Alexandria area.


* Bethesda Co-Op

Mimi Clark, 301-320-2531

4th year. Demonstration and lecture. Low-fat vegan cooking using organic whole foods. Sunday mornings. $25 includes tastings, recipes, coupons and discount on purchases after class. Call for schedule. 6500 Seven Locks Rd., Cabin John.

* Cooking the Vegan Way

Skai Davis, 410-662-8638 (410-662-TOFU)

2nd year. Demonstration/some participation. Learn easy techniques to creating delicious, nutritious vegan meals. Emphasis on living a vegetarian lifestyle, meat alternatives and some raw food prep and juicing. Also, information on fasting and cleansing. Monthly classes. $30 per class. Classes located at the Yabba Pot, 2433 St. Paul St., Baltimore.

* Eating Well With Life-Challenging Illnesses

Food and Friends,


8th year. Participation. Classes focus on simple, nutritious and easy-to-prepare cooking for those with life-challenging illnesses, such as AIDS and cancer, and their caregivers. Supported by Capital Area Food Bank and Share Our Strength. 6-week class meets once a week 6:30-8:30 p.m. Classes held in January, April, July and October 2005. 219 Riggs Road NE (near the Fort Totten Metro).

* Fields of Plenty

Alexandra Fields, 202-667-4650

10th year. Participation. Classes focus on healthy, naturally low-fat, high-flavor imaginative vegetarian cuisine that uses a variety of cooking techniques. Classes are evenings, Tuesdays and Thursdays, 7- 9:30 p.m. $50 per class includes 5-course meal. Adams Morgan location.

* Gail's Vegetarian Catering

Gail Marie Naftalin, 301-565-0674

18th year. Demonstration/participation. Classes focus on preparing seasonal low-fat vegetarian (no meat or dairy) meals with fresh vegetables, beans, tofu, tempeh and natural sweeteners. Single classes include: Thanksgiving Feast, Vegetarian Sushi Workshop, Decadent Desserts, Antipasto Extravaganza. 4-session Vegetarian Fundamentals begins February. Call for prices. Maryland, Virginia and D.C. areas.

* Gourmet Vegetarian Cooking for Balancing Your Life

Heike Albers, 703-242-8937,

ext. 3

More than 20 years. Demonstration/participation. Expand your knowledge of whole grains, beans, vegetables, soy products and sea vegetables. 4-class series includes: Basic Menu for a Balanced Meal, Breakfast Ideas, Being Creative With Soy and Guilt-Free Desserts. $65 per class; $225 per series. Saturdays, Sept. 18 and 25, Oct. 16 and 23. 1:30-5 p.m. Also 4-day cooking retreat with meditation and qigong at Seven Springs, $475 all -inclusive, Oct. 8-11. Northern Va. location.

* Heide Fischer Wessels


8th year. Demonstration/participation. Cooking class focuses on live-foods lifestyles (a diet of uncooked foods). $25 per session. Call for schedule. Northwest D.C. location.

* Healthy Living, Inc.

Juliette Tahar, 202-337-0362

12th year. Demonstration/participation. Focus is vegetarian, vegan and macrobiotic. Sundays beginning in September. Classes from $80. Washington area.

* Jam Foods, LLC

Jania Otey, 202-291-0552

2nd year. Demonstration/participation. Specializing in vegetarian/ vegan cuisine.Tantalizing tofu preparations, traditional American with a twist, tasty international cuisine and more. Classes are offered throughout the year on Saturdays. $40 per class. Classes held in Northwest D.C. Metro accessible.

* Living Whole Health

Cheryl Mirabella, 703-360-8791

2nd year. Participation. Learn how to create healthy meals the whole family can enjoy. Emphasis on whole, healthy ingredients. Learn tips on health benefits, nutritional value of foods, where and how to shop for ingredients. Series begins in September. Prices start at $50 per class and include instruction, menu, food and wine. Led by certified holistic health counselor. Classes taught in Alexandria home or your home.

* Nourishing You

Tania Hayek, 202-363-1571

2nd year. Demonstration/participation. Healthy and Vibrant International Cuisine series of classes: Tour of Asian Cuisine including Chinese, Japanese, Thai, Vietnamese and Indian. Hands-on workshops also available. Sept. 8-Nov. 10. $15-$35 per class. Call or e-mail for schedule and reservations. Classes will be held at Whole Foods Georgetown 2323 Wisconsin Ave. NW.

* Opt for Success

Donna C. Osborn, 301-320-6321

More than 20 years. Participation. Create healthy, low-fat meals to take home. 3-session class. Call for prices. Maximum 3 students. Bethesda location.

* A Pinch of Thyme

Robyn Webb, 703-683-5034

15th year. Participation. Private individual and group classes taught by nutritionist and cookbook author. Participation in your home. Quick, low-fat courses include: Introduction to Low Fat, High Flavor Cooking, Vegetarian, Italian, Chinese and Thai, Fast and Healthy Dinners, Soups and Stews, and more. Classes taught days, evenings, weekends year-round. $200 (for private or group), 2-hour courses include full dinner. Also: Culinary Travel in Europe 9-day culinary vacations. 308 S. Payne St., Alexandria.

* Vegetarian Cooking

Diane Collins, 301-735-9387

2nd year. Mostly participation. Learn to prepare dishes using soy, tofu and whole grains. Next class Oct. 1. About $40 per class. Prince George's County location.

* Veggie Gourmet

Mimi Clark, 703-643-2713

14th year. Demonstration. Emphasis on organic, vegan, low-fat cooking with natural and low-glycemic sugar. Monthly classes include: Meatless Makeovers, Beans and Grains, Sea Vegetables, Meatless Holidays, Soups and Stews, Soy of Cooking, Kid Cuisine, Wok Cookery, Pasta and Pizza, Healthy Snacks and Desserts. Sundays, 10 a.m.-1 p.m. beginning in September. $40 per person; $70 per couple; $35 for members of Vegtarian Society of the District of Columbia. Fairfax Station location.

* Vegetarian Nutrition and Cooking Class Series for Cancer Survivors

Physicians Committee for Responsible Medicine

202-686-2210, ext. 318

4th year. Demonstration/participation. 4-class course taught by team of trained nutritionists begins with nutrition lecture followed by vegetarian cooking class and tasting. Free. Call for times and locations.

* Wisdom Path Healing Center

Na'Amana, 301-891-2488

4th year. Participation. Prepare a fresh, organic, vegetarian menu to suit your body, constitution and lifestyle. Cultivate your understanding in the healing properties of foods. No eggs, dairy, wheat or gluten. Takoma Park.


* Ann's Cooking School and Catering Services

Ann Chitale, 410-740-1241

2nd year. Demonstration/participation. Learn to make chutneys, salsas, sauces, appetizers, desserts, soups, salads and more from India. Lessons include instruction, recipes, hints and tips, information on spices and healthy-heart options. Saturdays, 11 a.m.-1 p.m., April through November. $30 per class or $100 for 4-class series includes lunch. Also personalized classes to fullfill your choices of foods from India. Minimum 4 students per class. Ann's Kitchen, 10948 Harmel Dr., Columbia. Additional classes offered through Howard Community College ( and Howard County Recreation and Parks Department (

* Bharat Cuisine

Mukesh Khanna, 202-359-0252

6th year. 20 years in hotel/restaurant industry. Demonstration/participation. Northern Indian classes include: Low-Fat, Tandoori, Meat and Meat Substitutes, Vegetarian and Appetizers. $45 per class (minimum 5 people). Individual classes also available.

* Indian Cookery

Jyotsna and Vijay Tonse,


5th year. Demonstration/participation. Focus on authentic Indian vegetarian and non-vegetarian. Kensington location. Call for information.

* Indian Cooking

Hardeep Kaur, registered dietitian,


3rd year. Demonstration/participation. Group or private lessons at your home customized to individual or groups. Focus on healthy, easy-to-prepare dishes including: tandoori meat, curries, lentil soups, beans, vegetables, tofu, meat substitutes, Indian breads and Indian tapas. Diabetic meal planning also available. $45-$65 includes meals, wine pairings and recipes. Alexandria area.

* Indian Cooking for Beginners

Monica Bhide 703-869-1211

1st year. Join Indian cookbook author Monica Bhide for hands-on cooking classes. Specially designed for beginners, these classes will enable you to explore the world of Indian cuisine. $80 per class includes tastings and recipes. Classes held in Northern Virginia. See Web site for class schedule.

* Mystic Kitchen

Pritha Mehra, Junie Nathani, 703-237-1848

2nd year. Demonstration/participation. Learn simple, authentic techniques for creating vegetarian and non-vegetarian meals including: Indian Tapas, Summer Spreads, After Yoga (healthy fare) and Spicy Suppers. $60 per session includes meal, wine and materials. Attend scheduled classes or create your own. Available for individuals, groups and special occasions. Classes held in instructor's or student's home. Falls Church and surrounding area.


* Cooking With Class

Joan Nester, 703-534-3365

17th year. Participation. Mediterranean cooking from Southern France to the Middle East. Thursdays, 6:30 p.m., beginning Oct. 7. $45 per class includes meal and wine. 2940 N. Westmoreland St., Arlington.

* Friends and Food International, Inc.

Chef Mark Haskell, 202-726-4616

11th year. Participation. Learn professional culinary and presentation techniques for home cooking. Featuring Mediterranean, Asian and southern America cuisines. All classes are participatory with materials and meals included. Small group classes, series of 3 for $200. European culinary tours also available. Slow Food member discount. Northwest Washington location.

* International Cuisine

Cary D. Pollak, 703-549-7129

More than 15 years. Demonstration/participation. Single- and multiple-session courses include: Wok Cookery, French, Indian. Evenings. $35 per session. Alexandria location.

* West African Cooking 101

Karine, 571-435-4865

1st year. Demonstration/participation. This class will familiarize you with the basics of West African cooking while preparing authentic and popular dishes. Learn how to use and combine indigenous herbs and spices to create bases for sauces and stews, marinades and spicy relishes. Classes are taught in the instructor's home. Saturday or Sunday, 10 a.m.-12:30 p.m. Classes $149 all inclusive.


* Capital Cuisine

Jackie Cipriano, 301-524-6652

8th year. Demonstration/participation. Private lessons, specializing in Italian cuisine. In student's home/workplace and/or monthly weekends at Ocean City, Md. Classes from $80 per hour; beach weekends from $250. Also tours to Italy and Quebec.

* Delizioso! Cooking School

Eugenia Wilkie, 202-338-6580

19 years. Participation. Classes specialize in Northern Italian cooking methods. Series of four 3-hour classes includes meal. Individual and private lessons available. Call for prices and schedules. Georgetown location, parking available.


* Anne Arundel Community College

866-456-4228 (866-456-HCAT)

More than 25 years. Evenings and weekends. Credit degree and certificate programs. Professional hospitality and management courses, health regulations and nutrition guidelines. From $66 per credit hour excludes credit/registration fees. (Also see listing under General.)

* Art Institute of Washington, Culinary Arts Program

Chef-director, Daniel Traster


3rd year. Full participation. 2-year associate of arts degree program. Course includes food preparation, sanitation and nutrition. Job placement and financial aid available. Day and evening classes, Mondays through Saturdays. Classes are held on the Art Institute of Washington campus at 1820 N. Fort Myer Drive in Arlington, across from the Rosslyn Metro. (Also see listing under General.)

* Community Family Life Services

Jeannine Sanford, 202-347-0511,

ext. 308

13th year. Participation. Four- month culinary training program with on-the-job training at Third and Eats Restaurant (500 Third St. NW) and U.S. Tax Court. Food handler's license certification and job placement assistance. Free, includes weekly transportation stipend. Bi-monthly classes beginning in October. Applications available at 305 E St. NW.

* Food Sanitation Course

Loudoun Cooperative Extension


Certification course for food handlers includes instruction on contamination and foodborne illnesses, purchasing and receiving safe foods, food storage, employee sanitation training, organizing a cleaning program, pest control and Hazard Analysis Critical Control Points. 2-class series, Sept. 21 and 28, 8:30 a.m.-5 p.m. $104 pre-registration includes text and examination. Loudoun Extension Office, 30 B Catoctin Circle SE, Leesburg, Va.

* Frederick Community College

Rhonda Lang, 301-624-2768

Learn basic fundamentals of cooking or earn your culinary arts certificate. Fall classes began Aug. 28. Classes include: Culinary Fundamentals, Food Preparation I and II and Sanitation Certification. Classes are taught by fully qualified industry professionals. Call for information.

* L'Academie de Cuisine

Gaithersburg, 301-670-8670 or


28th year. Full participation. Students earn a certificate in culinary arts (12-month, full-time program includes paid externship) or pastry arts (8-month, part-time program). Focus on classic French culinary and pastry techniques. Small class size and hands-on training in professional kitchens. Approved by Maryland Higher Education Commission, Veterans Administration and the Accrediting Council for Continuing Education and Training. Part-time evening culinary/pastry programs taught in English and Spanish. 16006 Industrial Dr., Gaithersburg. (Also see listing under General.)

* Marriott Hospitality Center at Montgomery College's Rockville campus

Janet Saros, 301-251-7182

4th year. Offering credit and noncredit courses in a professional kitchen. Call or e-mail for information and to be added to mailing list. Upcoming: Catering Confidentials (a two-day intensive workshop by Denise Vivaldo and Nicole Aloni offered in conjunction with L'Academie de Cuisine, $325, Sept. 18 and 19, call 301-986-9490); and Food Safety and Sanitation. 51 Mannakee St., Rockville. (Also see listing under General.)

* Northern Virginia Community College, Annandale campus

Benita Wong, 703-323-3457

11th year. Full participation classes. Basic and intermediate cooking principles and techniques taught by an American Culinary Federation (ACF) certified chef-instructor. Culinary Arts I and II, Garde Manger and Baking/Pastry courses can lead to Culinary Arts certificate or can be applied toward an associate's degree in hospitality management. Uniform and limited equipment required. In-state tuition rate is $67.68 per credit hour with most culinary courses costing about $203.04.

The ACF/ Nation's Capital Chefs Association together with NVCC offers a 3-year ACF Cook Apprenticeship, combining college courses one day per week with 6,000 hours of paid, on-the-job training with a qualified chef. Total cost about $5,500. Classes begin in August and January and run for 16 weeks.

* Professional Food Manager Certification Training (Food Service Sanitation)

NVCC, Manassas Campus Office of

Continuing Education,


Taught by a Health Department accredited instructor. Food operators and managers will gain the information needed to prevent the occurrence of food-borne disease incidents. For certification, a standardized test will be given; tests available in Spanish, Chinese, Korean, Arabic or Vietnamese. First fall class began Aug. 24. $90 registration fee plus $25 test fee. Manassas campus of NVCC, 6901 Sudley Road, Manassas. For additional details, visit: Additional classes now forming or call 703-257-6631 to have a class scheduled at your location.

* Stratford University's School of Culinary Arts

Director of Admissions,


Full participation. 2-year associate's degree program in culinary arts or baking and pastry arts. 4-year bachelor's degree in hospitality management. Course work includes food preparation, sanitation and nutrition. Job placement and financial aid available. Day and evening classes, Mondays through Fridays. 7777 Leesburg Pike, Falls Church. (Also see listing under General.)


* 2941

Jonathan Krinn, 703-270-1511

12 years. Demonstration. Cooking classes featuring a wide variety of French techniques ranging from savory to sauces and pastry. $90 includes class demonstrations, recipes, lunch, and bread to take home. 2941 Fairview Park Dr., Falls Church.

* Al Tiramisu

Luigi Diotaiuti, 202-467-4466

7th year. Demonstration/ participation. Class focuses on preparing 3-course Italian meals. 3-hour class, Saturdays, 11 a.m.-2 p.m. $75 includes food, wine, tax and tip. 2014 P St. NW.

* DC Coast


3rd year. Demonstration/participation. Low-fat recipes for a 3-course fall meal with Jeff Tunks, including tips on wine pairing (demonstration, $65, Saturday, Nov. 13, 11 a.m.-1 p.m.); Christmas cookie baking and decorating class for children and parents with David Guas (participation, $50 per child-parent team includes cookies to take home, Saturday, Dec. 11, 11 a.m.-1 p.m.) 1401 K St. NW.

* Equinox

Todd and Ellen Gray, 202-331-8118

7th year. Participation. Equinox offers private classes including day trips with classes to farmers market, Market Salamander and small groups. Prices start at $125 and include hands-on cooking with chef and lunch with wine pairing.

* Galileo

Roberto Donna,


6th year. Participation. Weekly single-session day and evening classes highlighting contemporary and classic Italian cooking, including pasta dough basics, seasonal specialties and 5-course regional Italian menus. Hands-on cooking classes taught by chef Roberto Donna. Fridays and Saturdays 10 a.m.-1:30 p.m., maximum 13 students; Mondays 6:30-9:30 p.m., maximum 13 students. $100-125 per session includes lunch or dinner, wine, tax and tip. Laboratorio del Galileo, 1110 21st St. NW. Class schedules vary based on the chef's availability. Private classes for groups available. 1110 21st St. NW.

* Gerard's Place

Gerard Pangaud, 202-737-4445

13th year. Demonstration. Single- session classes in contemporary French cooking. Some Saturdays, 9 a.m.-2:30 p.m. $70 per person. Call for schedule. 915 15th St. NW.

* Isabella's Taverna and Tapas Bar


3rd year. Demonstration/participation. Classes focus on cooking techniques and tips so students go home with new ideas and recipes. Mondays, 6:30 p.m. beginning in September. $80 per 3-session course. 44 N. Market St., Frederick.

* L'Auberge Chez Francois

Jacques Haeringer, 703-759-3800

18th year. Demonstration. Romantic French cooking including wine pairing. Some Fridays and Saturdays, 11 a.m.-2 p.m. beginning Sept. 11. $90 per person includes lunch. 332 Springvale Rd., Great Falls.

* Lansdowne Resort


6th year. Mostly demonstration. Classes with executive chef Konrad Meier and wine sommelier Mary Watson-DeLauder focus on basic skills and food and wine pairing. Classes include: Japanese Cooking, Bubbly and Sake Tasting (Nov. 13, $75); Gingerbread House Decorating, (Dec. 4 and 11, $55); East Coast Fish Market (Jan. 22, call for price) and Candlelight Romance (Feb.12, call for price). 44050 Woodridge Pkwy., Leesburg, Va.

* Lebanese Taverna


8th year. Demonstration/participation. Lebanese and Middle Eastern cuisine. Children, singles and couples classes held monthly. Maximum 12 students per class. $55 includes meal, wine and tax. Tuesdays and Thursdays, 6:45 p.m. at Lebanese Taverna Market (4400 Old Dominion Dr., Arlington); Sundays, 2:45 p.m at Lebanese Taverna Cafe (2478 Solomon's Island Rd., Annapolis). Private cooking classes also available.

* Mannequin Pis Restaurant

Bernard Dehaene, (301) 570-4800

Demonstration/participation. Any size group. Through special arrangements with owner-chef Bernard Dehaene. Exclusive menu design and optional complementary beverage list offered. Tasting evaluation may be arranged with complete wait staff in your home. 18064 Georgia Ave., Olney.

* Michel Richard Citronelle

Michel Richard, 202 625-2150

Demonstration and discussion. Monthly classes feature a 3-course menu with chef Richard displaying his artistic food preparation and presentation techniques followed by lunch with wine pairing. Thursdays 10 a.m.-2 p.m. Sept. 23: The Tomato; Oct. 14: Apples; Nov. 4: Thanksgiving French style; and Dec. 2: Holiday Dinner. $110 for a single class or $300 for series of three. 3000 M St. NW.

* Nickell's and Scheffler

Louis Nickell and Susan Scheffler,


2nd year. Demonstration/participation. Master the cooking techniques of roasting, poaching, sauteing, braising and baking, as well as knife skills in monthly Sunday classes. $45-$65 includes meal and wine. 6-10 students. 1028 King St., Alexandria.

* Ristorante Luigino

Carmine Marzano, 202-368-7379

2nd year. Participation. Monthly regional cooking classes. Saturdays, Sept. 25, Oct. 23 and Nov. 13. 11 a.m.-2 p.m. $85 per class includes lunch, wine, tax and tip or $235 for 3-class series. Call for winter, spring and summer schedule. 1100 New York Ave. NW.

* Ristorante Tosca

Cesare Lanfranconi, 202-367-1990

4th year. Demonstration/participation. Single-session classes in Italian cooking. Saturdays, 10:30 a.m.-1 p.m. September through November. $85 includes lunch and wine. 1112 F St. NW.

* Rosa Mexicano


Demonstration and discussion. Regional classes offered every 6-8 weeks, including: Sunday, Sept. 12, part of the Oaxacan Chocolate Festival, with Susana Trilling, PBS host and author, $50 per person; Saturday, Oct. 30, part of the Day of the Dead celebration, with master chef and author Patricia Quintana, $58 per person. Classes begin at 10 a.m.; prices include luncheon. Call for an updated event schedule or visit our Web site. 575 7th St. NW.

* Teatro Goldoni

Fabrizio Aielli, 202-955-9494

6th year. Demonstration/participation. Venetian world cuisine classes. Last Saturday of each month. Call for prices. 1909 K St. NW.

* Thai Basil Restaurant

Nongkran Daks, 703-631-8277

6th year. Demonstration/participation. Classes from beginner through advanced Thai cooking. All recipes free of MSG. Saturdays, 2:30-5 p.m., beginning Sept. 18. $150 per 3-session course includes dinner. 14511-P Lee Jackson Memorial Hwy. (Route 50), Chantilly.

* The Vegetable Garden


5th year. Demonstration. Asian vegan appetizers, soups and entrees. Call for schedule. 11618 Rockville Pike, Rockville.


* Bon Vivant

Megan Twining, 703-785-0306

Wine educator and Culinary Institute of America-trained chef Megan Twining returns from 2 years of living in France to teach French wine classes. Beginners learn to decipher French wine labels and lingo while tasting wines from major regions of France; connoisseurs discover and discuss remote appellations and wine-making practices unique to France. Food- and wine- focused travel advice to France also available. Call or e-mail for prices. Northern Virginia.

* Galileo


3rd year. A regional wine and food tour of Italy with chef Roberto Donna and Gastone Zampieri from Winebow Inc. Wine lecture, cooking demonstration and food and wine tasting, including: Overview of Italian Wines: Piedmont, Northeastern Region, Tuscany, Mediterranean. Saturdays, 10:30 a.m.-1:30 p.m. $100 includes lunch. Galileo Laboratorio, 1110 21st St. NW.

* Greater Washington Wine School, LLC

Jane Hermansen, 301-657-0220

7th year. All classes include tasting vintage wines, lectures with guest speakers and handouts. Upcoming series includes: Wine and Health, South Africa's Diamonds, Screwtop Controversy, Best Sipping Wines Yet and Tailing Wines. Weeknights and weekend classes begin in late September. $40-$50 per class. Series, group, and advance pay discounts. 90-minute single- and multiple- session classes. Washington, Virginia and Montgomery County locations.

* Home Beer Brewing Class

The Flying Barrel, Keith A. Prentice


6th year. Participation. 5-week beer-brewing and bottling course. Styles vary according to students' tastes. Tuesdays, 7-9 p.m., start dates: Oct. 5, Jan. 4 and March 1. $160 includes tastings, supplies and 3 cases of brewed beer. 103 S. Carroll St., Frederick.

* Sommelier Wine and Food Society

Rob Stewart, 703-685-7970

17th year. Classes include tastings and cater to all wine levels: 9-week Wine Captain Course ($400 , 7:30-9:30 p.m., Mondays beginning October); 4-week Italian Wine Class ($400, 7:30-9:30 p.m., Tuesdays beginning September); 4-week Burgundy Wine Class ($400, 7:30-9:30 p.m., Tuesdays beginning November); single classes on a variety of topics ($40 per class, 7-8:30 p.m., weeknights beginning September). Call for locations.


Charlie Adler, 202-244-3700

8th year. Specializes in Wine Basics 101 and local embassy wine tastings. Monthly classes focus on practical knowledge such as ordering wine in restaurants, food and wine pairing basics and tasting hints. See Web site for information.

* Ted Task 301-947-6677

16th year. Taught by a member of Society of Wine Educators in a factual, low-key manner at his location or yours. We taste always and chuckle often. Want food, too? We can make arrangements for simple or structured. Call for information.

* Whole Foods Market, Vienna

Joanna Bragg, 703-319-2000

7th year. Wine and food pairing classes feature guest winemakers and/or chefs. $10 per class. Call for schedule. 143 E. Maple Ave., Vienna.

* Wine Tasting Association


14th year. Mark Phillips leads fun, non-snobby private wine tastings at your home or office. WTA also hosts wine classes and embassy events for the general public. Call or see Web site for more details.