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 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.
Chef Goldie Radojevich will take you on a Culinary tour of the Catalonia region of Northeastern Spain! As with all the cuisines of the Mediterranean, Catatonian dishes make abundant use of seafood, olive oil, bread and vegetables. You'll enjoy: Baked Goat Cheese, Sundried Tomato and Herb dip; Gambas al' Ajillo (Spanish Garlic Shrimp); Flank Steak with Sofregit Sauce; and for dessert, Panellets (Traditional Catalan Almond Sweets). The cost for this demonstration class is $69 per person.
BUY NOW - 6 Seats Remain
Sunday, September 22nd, 1 pm to 4 pm.
Join Chef Daniele Panella for a HANDS-ON Pasta Making class! You'll work in the kitchen with the chef to make three kinds of pasta with sauces. Menu for this class includes: Burrata Ravioli with Cherry Tomato Sauce; Bow Ties with Red Bell Pepper Pesto, Toasted Pine Nuts and Bread Crumbs; and Gnocchi with Arugula Pesto, Mozzarella and Crunchy Prosciutto. When the cooking is done, you'll enjoy a family-style meal, and get all the recipes to take home with you. This cost for this hands-on class is $69 per person.
Wednesday, September 25th, 6 pm to 8 pm.
Traditional Mexican Mole Class with Chef Scarleth Aguilar. Love Mole sauce, but intimidated to make your own? Take this class with Chef Scarleth and learn how to make your own delicious version at home! Menu includes: Roasted Poblano, Bean, & Cheese Empanadas with Salsa; Oaxacan Mole Negro with Chicken, Mexican Rice, and Fresh Corn Tortillas; and for dessert, a Classic Flan. The cost for this demonstration class is $59 per person.
BUY NOW - 7 Seats Remain
WEEKEND OF SEPTEMBER 27, 28 and 29th - NO CLASSES. ROY'S KNIFE SHARPENING WILL BE HERE THAT FRIDAY, SATURDAY AND SUNDAY TO SHARPEN KNIVES. NO APPOINTMENT NEEDED, $5 PER BLADE. CALL US AT (512) 266-5666 X3 FOR MORE INFORMATION.
Beginning Tuesday, October 1st, TWO SESSIONS 10 am to Noon OR 6 pm to 8 pm:
SIMPLIFY 5-Week Hands-On Cooking Class Series! Would you like to improve your culinary skills in the kitchen? Then this 5-Part Cooking Series with Chef Katy Parker Gill is for you- whether you’re a total beginner, or just looking to brush up on your skills and expand your culinary knowledge! In five relaxed, fun-filled HANDS-ON classes, you’ll learn to prepare healthful, delicious food, while learning about basic cooking equipment and menu planning; knife skills; and how to steam, sauté, roast, slice, dice and chop. No matter what your current level of experience, you’ll become a more capable, confident cook.
Week 1– Knife Skills, Pantry Stocking / Equipment;
Week 2– Advanced Knife Skills, Soups and Stocks, Basic Sauces;
Week 3– Roasting, Saute, Basic Pan Sauce, Emulsions;
Week 4– Searing, Baking, Custards;
Week 5– Grilling, Marinades, Composed Salad, Pasta Making.
Class will meet EACH Tuesday for 5 weeks, and a light meal will be included with each session. Choose EITHER the Morning session (10 am to Noon) OR the Evening Session (6 pm to 8 pm.) To reserve your seat, call us at 512-266-5666. Space is limited, so call soon! The cost for this Hands-On Class Series is $259 per person.
Thursday, October 3rd, 6 pm to 8 pm.
A Belgian Feast with Chef Goldie Radojevich! You'll love Chef Goldie's take on a delicious Belgian menu. In this demonstration class, you'll enjoy: Frikadellen Meatballs with a Tart Cherry Sauce, served with Stoemp (Mashed Potatoes and Root Vegetables); Chicken Vol-au-Vent (a common main dish that can be found on the menus of most restaurants, filled with a combination of chicken, mushrooms, and small meatballs); Ham and Endive Gratin; and Liege Waffles. The cost for this demonstration class is $59 per person.
Saturday, October 5th, 5 pm to 7 pm.
Belgian Desserts Class with Pastry Chef Laurel Gressett! Chef Laurel will teach you to make three different Belgian treats. You'll learn to make Liege Waffles (made using a yeast-based dough and coarse sugar that caramelizes as the waffle bakes); Speculoos (traditional Belgian spiced cookies); and a Flemish Chocolate Mousse. The cost for this demonstration class is $59 per person.
Sunday, October 6th, 11 am OR 1 pm.
Learn the fundamentals of good knife skills from the experts! Chef Bernard Janssen, ZWILLING’s executive Chef & Culinary Program Manager, will teach you what makes a quality knife, which knife to use for each task and how to maintain/clean your knives. He will teach the circular rocking motion, the chopping motion, how to perfectly dice an onion, mince and how to use a flexible fish fillet knife. From brunoise to julienne, you will master a range of essential cutting techniques. The cost for this 1.5 hour hands-on class is $59 per person, which INCLUDES a ZWILLING PRO 7" CHEF'S KNIFE, valued at $100! We are offering two sessions of this class at 11 am and 1 pm.
BUY NOW - 11 am Session -7 Seats Remain
BUY NOW - 1 pm Session - 2 Seats Remain
Sunday, October 6th, 5 pm to 7 pm
Cooking Class with Chef Bernard of Zwilling! Chef Bernard Janssen, ZWILLING’s executive Chef & Culinary Program Manager, hosts a cooking class demonstrating the techniques for stainless cookware and Dutch ovens. The menu for this informative class includes: Creamy Corn Soup with Bacon Crumble, Creme Fraiche and Chives; Seared Steak with Green Beans, Tomato, Potato Confit, Pearl Onions and a Red Wine Reduction; and for dessert a Flourless Chocolate Pear Pie with Caramel Sauce and Vanilla Ice Cream. The cost for this demonstration class is $59 per person.
Wednesday, October 9th, 6 pm to 8 pm.
German Oktoberfest Class with Chef Goldie Radojevich. Bring on the giant mugs of beer... It's time for Oktoberfest! Chef Goldie brings us a dinner fit for a burgermeister. Your menu includes: Pork Schnitzel; Potthucke (a traditional German Potato cake); Sauerkraut, Bratwurst and Bacon-Onion Potatoes; and Rote Grütze (Red Berry Pudding). The cost for this demonstration class is $59 per person.
Saturday, October 12th, 11 am to 1 pm.
Learn the Art of making French Macarons! Are you too intimidated to attempt making Macarons? Let Angela Negron guide you through the steps, giving you the DOs and DON'Ts and answering any questions you may have. She will also demonstrate how to make the perfect ganache for filling the macarons. You will get to taste the macarons with various fillings, and take home her foolproof recipes so you can start making them to wow your friends! Angela is an avid home baker and award-winning cake artist who loves to share her talents with others. The cost for this demonstration class is $49 per person.
Wednesday, October 16th, 6 pm to 9 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! The cost for this hands-on class is $69 per person.
Saturday, October 19th, 5 pm to 7 pm.
Italian Osso Buco Class with Chef Raphael Lambert! Join European-trained Chef Raphael as he prepares an amazing Italian feast! Menu includes: Arugula and Fennel Salad with Grilled Pecorino; Braised Veal Osso Buco with Gremolata Risotto; and for dessert, Castagnaccio (Chestnut Chocolate Cake) with Whipped Cream. The cost for this demonstration class is $69 per person.
Sunday, October 20th, 1 pm to 4 pm
Join Chef Daniele Panella for a HANDS-ON Pasta Making class! You'll work in the kitchen with the chef to make three kinds of pasta with sauces. Menu for this class includes: Burrata Ravioli with Cherry Tomato Sauce; Bow Ties with Red Bell Pepper Pesto, Toasted Pine Nuts and Bread Crumbs; and Gnocchi with Arugula Pesto, Mozzarella and Crunchy Prosciutto. When the cooking is done, you'll enjoy a family-style meal, and get all the recipes to take home with you. This cost for this class is $69 per person.
Wednesday, October 23rd, 6 pm to 8 pm.
French Braising Class with Chef Raphael Lambert. Chef Raphael will teach you to make a classic French Boeuf Bourguignon in this cooking class that will have you channeling the spirit of Julia Child! Menu includes: French Onion Soup; Boeuf Bourguignon with Pomme Puree; and for dessert, an Apple Tarte with Vanilla Ice Cream. The cost for this demonstration class is $69 per person.
Saturday, October 26th, 11 am OR 1 pm!
Build the perfect Charcuterie Board with Laura Crook of Gum Creek Boards! Laura will teach you how to wow your guests with a variety of bites that are designed to impress. Deviating from the typical meat and cheese, Laura will create one Savory board, featuring Stuffing Bites Two Ways, Crispy Brussels Skewers, and Butternut Squash Phyllo Bites; and one decadent Dessert board, laden with Baklava, Midnight Espresso Mini Bundts, and Phyllo Apple Cups. Various dips and nibbles will accompany the boards, and you'll get to sample everything. Recipes will be provided. Laura is the owner of Gum Creek Boards, our newest cutting board line! This line is made in Texas from Texas trees, and can be personalized with laser engraving. With purchase of a class session, you will receive your own charcuterie board, valued at $60, that you can have laser engraved FREE with your initial! The cost for this one-hour demonstration class, INCLUDING THE ENGRAVED CHARCUTERIE BOARD, is $69 per person.
BUY NOW - 11 am Session -1 Seat Remains
BUY NOW - 1 pm Session
Sunday, October 27th, 1 pm to 4 pm.
French Cafe Hands-On Class with Chef Goldie Radojevich. French Cafes are typically small, informal restaurants where you enjoy your meal and a glass or two of your favorite coffee while a great deal of people-watching takes place. You'll be able to recapture at least the flavors of a cafe meal after this class with Chef Goldie! Working in the kitchen with the chef, you'll prepare Chicken Paillard Croque Madame with Asparagus; Concombre a la Menthe; and for dessert, a Pear and Almond Tart. When the cooking is done, you'll enjoy a family-style meal. The cost for this hands-on class is $69 per person.
Wednesday, October 30th, 6 pm to 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.
WE ARE CURRENTLY WORKING ON SCHEDULING COOKING CLASSES FOR OCTOBER 2019. 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.