You can register today for any of the cooking classes listed below in-store, on this web page 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 A FARADAY'S GIFT CARD AND WANT TO REGISTER FOR A CLASS, PLEASE CALL US. OUR GIFT CARDS ARE NOT REDEEMABLE ONLINE, BUT WE'LL BE HAPPY TO HELP YOU 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.
GIVEN CURRENT EVENTS, ALL OF OUR REGULAR COOKING CLASSES FOR APRIL AND MAY ARE CANCELLED. WE WILL RESUME SCHEDULING CLASSES AS SOON AS IT APPEARS FEASIBLE TO DO SO SAFELY.
THANK YOU FOR YOUR PATIENCE- STAY HEALTHY!
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.