You can register today for any of the cooking classes listed below in-store, on this webpage or call our main number 512-266-5666 and press 3 on the main menu for a sales associate to register by phone.
If you have any dietary restrictions, please call us and ask if they can be accommodated BEFORE registering for class. We cannot guarantee that chefs will be able to make last minute changes or cook separate portions for special needs.
2018 Cooking Class Calendar
Sunday, May 20, 2018, 1-4 pm.
A Taste of Austin Hands-On Cooking Class with Chef Goldie Radojevich! Do you love the local restaurant scene here in Austin? Want to learn to make some of the most iconic dishes in town? Join Chef Goldie, as you work with her in the kitchen to make Bob Armstrong Dip, like you'd find at Matt's El Rancho; Brussels Sprouts a la Uchiko; Pancakes just like your favorites from Kerbey Lane Cafe; a Lobster Roll with drawn butter, like you'd find at Clark's Oyster Bar; and wrap things up with a Texas Trash Pie- from the original Royer's Pie Haven recipe! When the cooking's done, you'll sit down for a family style meal. The cost for this hands-on class is $75 per person.
BUY NOW - 2 Seats Remain
Wednesday, May 23, 2018, 6-8 pm.
Hands-On Sushi Making Class with Chef Andrew Brooks! Always wanted to learn how to roll sushi? Here's your chance! Chef Andrew Brooks will teach you to make THREE different and creatively delicious sushi rolls, hands-on... you'll get to roll your own! You'll work with a variety of fish and other ingredients to make an amazing dinner. The cost for this HANDS-ON class is $69 per person.
BUY NOW - 10 Seats Remain
Saturday, May 26, 2018, 10-11 am OR Noon- 1 pm.
$15 Salads and Dressings Workshop with Chef Laura Dallair! Nothing beats a cool, fresh salad on a hot day. In this one-hour workshop, Chef Laura will teach you to make three salad dressings- a Blueberry Vinaigrette, which she'll serve on a salad of Green with Gorgonzola and Pecans; a Creamy Chipotle Ranch, which will be served on Field Greens with Tomatoes and Pepitas; and a Cool Yogurt Dressing for Fruit Salad. You'll sample each dish, and receive the recipes. The cost for this demonstration workshop is just $15 per person, and we're offering sessions at 10 am and Noon.
BUY NOW- 10 am Session
BUY NOW- Noon Session
Saturday, May 26, 2018, 5-7 pm.
A Mediterranean Extravaganza with Chef Laura Dallair. Greece is known for its beautiful beaches and seas, its ancient history, and the incredibly zesty and flavorful foods that make up its cuisine. Join Chef Laura as she teaches you to make some favorite Greek dishes that will make you feel like you've taken a trip to the Greek Isles! Menu includes: Cool and Fresh Cucumber and Tomato Salad; Lamb Meatballs with Mint and Feta; Greek Potato Salad; and for dessert, a Mediterranean Parfait! (This class is also GLUTEN FREE.) The cost for this demonstration class is $59 per person.
Sunday, May 27, 2018, 1-4 pm.
An African Feast! Hands-On Cooking Class with Chef Goldie Radojevich. There are many different styles of cooking on this huge continent, and you'll work in the kitchen with Chef Goldie to prepare some favorites! Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. The menu for this diverse class includes: Bacon-wrapped Plantains; Moroccan Meat Cigars with Hummus; Spicy Peri Peri Chicken (Peri Peri is Swahili for "pepper pepper"!); Pap and Vleis (Maize Meal Porridge with Meat, a South African favorite); and Madagascar Banana Coconut Bake. The cost for this Hands-On class is $69 per person.
BUY NOW -7 Spots Remain
Saturday, June 2, 2018, 5-7 pm.
Simple and Delicious French Food with Chef Scarleth Aguilar! Although French cuisine has a reputation for being complicated and exacting, not all French food requires a culinary degree! Join Chef Scarleth as she prepares a beautiful (but not complicated!) dinner, including: Frisee Salad with Candied Hazelnuts, Red and Gold Beets, Goat Cheese and Dijon Vinaigrette; Seafood Croquettes with Lemon Aioli; Fish en Papillote with Capers and Julienned Vegetables (with special instruction on choosing fresh fish and how to filet it); and for dessert, Profiteroles with Ice Cream and Chocolate Sauce. The cost for this demonstration class is $69 per person.
BUY NOW - 10 Seats Remain
Sunday, June 3, 2018, 1 PM TO 4 PM.
Chef Daniele Panella will teach a HANDS-ON Pasta Making Class! You'll work in the kitchen in small groups with Chef Daniele to prepare a NEW menu of Green Ravioli with Pecan Pesto; Gnocchi Sorrento-Style (with Eggplant, Mozzarella and Tomato Sauce); and Tagliatelle with Bolognese Sauce. When the cooking is finished, you'll sit down to enjoy a family-style meal. The cost for this Hands-On class is $69 per person.
BUY NOW - 2 Seats Remain
Sunday, June 10th, 2018, 1 pm to 4 pm.
Carefree Summer Entertaining Hands-On Cooking Class! Join Chef Liz Roberts for a Hands-On class where you'll learn to build a carefree sommer meal, utilizing the versatile French Pâte à Choux dough! Wow your guests with your mastery of this classic technique of making pastry for airy, tender puffs that can be used for anything from sweet cream puffs and eclairs, to cheesy gougères. You'll work in the kitchen with the chef to prepare a fresh delicious 3 course meal, and discuss multiple variations of the menu so you can plan your own Summer Soiree. Menu includes: Caramelized Onion Gougeres, with Bacon-Fig Jam and Herbed Mascarpone; Overnight Summer Flank Steak with Herbed Gnocchi, Local Vegetable Jardiniere and Yellow Tomato-Habanero Gazpacho; and for dessert, Classic Eclairs with Vanilla Bean Pastry Cream and Chocolate Glaze. The cost for this Hands-On class is $69 per person.
BUY NOW- 15 Seats Remain
Saturday, June 16th, 11am to 1pm.
5 Secrets To World-Class Texas Brisket on your Grill! Local BBQ experts John and Janell Oakes will teach you how to choose the right brisket at the store, how to prep, rub, cook, rest, and slice the perfect brisket. Menu includes: Prime Central Texas Style Brisket; Classic Texas BBQ Sauce; Cheddar and Green Chile Beer Bread; and Watermelon Salad with Hibiscus Mint Dressing. Cooking will be demonstrated on the Big Green Egg. The cost for this demonstration class is $59 per person.
BUY NOW- 10 Seats Remain
Saturday, June 16th, 2018, 5-7 pm.
It's a Texas Peach Party, y'all! It's the height of Peach season here in Central Texas, so join Chef Liz Roberts and discover new recipes designed to extend the delight of this short-seasoned crop, long after the roadside stands melt into the summer sunset! Class will cover the production of Peach Preserves, then dive into unique recipes designed to let you taste summer all year long. Menu includes: Peach Preserve Production and Variations; Savory Camembert/Peach Turnovers; Pulled Pork Flatbreads with Manchego, Arugula, Pickled Red Onion and Warm Peach Champagne Vinagrette; and for dessert, Peach-Almond Cheesecake with Gingersnap Crust. YUM! The cost for this demonstration class is $69 per person.
Sunday, June 17, 2018, 1-4 pm.
Hands-On Asian Fundamentals with Chef Goldie! Chef Goldie Radojevich will teach you HANDS-ON some of the basic dishes and techniques of Asian Cooking! You'll work in the kitchen with the chef to make Steamed Rice and Thai Fried Rice; Mu Shu Chicken (Wok Cooking); Pork Potstickers; Vietnamese Summer Lime-cured Spring Rolls; and a Philadelphia Sushi Roll. This is a great introduction to Asian-style cooking. At the end of class, you'll all enjoy a family-style meal. The cost for this hands-on class is $69 per person.
Sunday, June 24, 1 pm to 4 pm.
Join Chef Daniele Panella for a HANDS-ON Pizza Making class! In this class, you'll learn to make the perfect Italian pizza crust, both thick and thin styles. We will then make several types of pizza, which may include: Potato and spicy Italian sausage, radicchio and pecans; prosciutto, parmigiano and arugula; fried eggplant and mozzarella; a calzone with ham and mozzarella, and a tasty Nutella dessert pizza. You'll enjoy a family-style meal, and get all the recipes to take home with you. You'll definitely be as stuffed as a calzone when this class is over! This cost for this Hands-On class is $69 per person.
Saturday, June 30, 2018, 5-7 pm.
"The Farm to Table Experience" Cooking Class with Chef Goldie Radojevich. Farm-to-Table is a term that's tossed around a lot, but here's what it means...if you know the farm or ranch your product came from, if you know they’re raising their crops or livestock without added hormones or pesticides, and if you are cutting out the middleman by buying directly from the producer, you’re eating farm-to-table. Chef Goldie will bring us a meal of locally-sourced delights, including: Red Fish Crudo; Truffled Deviled Eggs; Candied Pork Belly Tacos; Texas Corn Casserole; and Cardamon Peach Berry Crisp. The cost for this demonstration class is $59 per person.
WE ARE CURRENTLY WORKING ON SCHEDULING COOKING CLASSES FOR JUNE 2018. IF THERE IS A CLASS YOU'D LIKE TO SEE US OFFER, PLEASE LET US KNOW!
If your cancellation is received 48 hours prior to class: You may have the class fee transferred to another available class or you may receive a full refund. If you cancel less than 48 hours prior to class or if you do not attend the class: We regret that your class fee at that point is NON-REFUNDABLE & NON-TRANSFERABLE. When last minute conflicts occur, please consider sending someone in your place. Reservations for groups of 5 or more will require 7 days notice for refund. Faraday’s Kitchen Store reserves the right to cancel classes. In that event, we will notify you and provide a full refund or credit.
Located at 12918 Shops Parkway, Suite 540, Austin, TX 78738
(512) 266 5666 www.faradayskitchenstore.com
Chef Andrew Brooks talks through the importance of incorporating vegetables into your diet.
During a Saturday workshop, Chef Katy Parker shares how easy making pizza at home can be.
Join us for a Sojourn to Sunny Spain in a Paella Class with Chef Fer Candil!
Chef Instructor Bio’s
Chef Katy Parker was born in Baton Rouge, LA, where she grew up surrounded by a family that has a very rich food culture. Some of her first cooking memories are making chocolate chip cookies and gumbo with her dad, and picking fresh tomatoes in her Pawpaw’s garden. She worked in Houston at Bank Jean-Georges, then enrolled at the Culinary Institute of America in Hyde Park, NY, completing the 2 year culinary program in early 2009. The day after her culinary school graduation, she moved to Brooklyn to start her new job at The Mercer Kitchen(Jean-Georges), under Executive Chef Chris Beischer, working in several different areas of the restaurant. In 2011, she moved to Austin to start her own successful private chef business. She is inspired by her clients and students who bring great ideas and enthusiasm to her cooking classes and private chef experiences.
Chef Andrew Brooks is the Executive Chef and owner of Spirited Food Co. He has been cooking since age 8 and in the last 10 years has worked as a private chef, nutritional counselor and food educator, food stylist, and Culinary Instructor. He was even chosen as the Chef for a cookbook tour through New York for a restaurateur where he cooked at the prestigious James Beard House. He has received several awards and accolades over the years, most recently featured in Texas Monthly Magazine in 2005 for his winning "Achiote Shrimp" recipe. For the past ten years, through Spirited Food Co., he has provided weekly meals to over 100 families in Austin and continues to add new families each week. In keeping with his food philosophy, the meal service offers great tasting low fat meals that help promote health and wellness. The weekly selection menu is carefully created by Chef Andrew to meet his nutritional criteria of locally sourced, green vegetable heavy, low glycemic foods. Andrew holds a Bachelors of Science in Food and Nutrition and four certificates in cuisine and pastry from the prestigious Le Cordon Bleu in Sydney, Australia. He graduated with distinction in both programs. Chef Andrew is passionate about educating and teaches several classes a month in Austin at different locations. He has taught at the prestigious Central Market Cooking School, Faradays Kitchen Store for several years, at Spirited Food Co., and in home cooking classes.
Chef Mike Thompson has been in the food and beverage arena since 1988. His professional training is from Johnson & Wales University at Vail. He was the recipient of the University Director’s Distinguished Graduate Award, the school’s highest award for culinary and academic excellence. After several years of cooking in Vail and St. Louis; Mike returned to his South Louisiana home. He opened his first culinary venture, Chef du Jour, in 2001. Hurricane Katrina quickly altered the future of Chef du Jour. Mike joined the leadership team of Whole Foods Market during his family’s evacuation in Baton Rouge, then moved back to New Orleans to re-open the storm damaged Veterans’ store. Now settled in Austin, Chef Mike is excited to share his passion and knowledge through cooking, culinary classes and all things Cajun/Creole.
Chef Fer Candil is the Chef at Paellas, Tapas & More. Born and raised in Madrid, Spain, she also lived in Cadiz (South Spain), and in Santiago de Compostela (North Spain). Chef Fer began learning to cook traditional Spanish food at an early age from her mother. She continues to use the same recipes that her family has passed down orally from mother to daughter for generations. Fer takes pride teaching these recipes to her five children. Fer continues to develop her cooking talents attending various culinary programs and through private lessons with professional Chefs in Spain. She started teaching cooking classes for kids and adults 12 years ago.