Cook the Book: Jacques Pepin

Class Details
Date: January 11, 2024
Time: 6:00 pm - 8:00 pm
Location: Pensacola Cooks at The Warrington Shopping Center, 4051 Barrancas Avenue
Cost: $60 per student (adults only)

MENU:
Eggs in Cream
Shrimp bread
Apple Galette

Feel free to bring your own wine or beer! No extra charge. Wine glasses provided.
This is an interactive, hands-on class where demonstration by the lead chef is also incorporated. You will "learn by doing" at a cooking station and/or prep table with kitchen tools and an apron provided. Expect to work as individuals, in pairs, or teams of 4 based on the recipe components. You will eat a portion of each recipe.

Pensacola Cooks Culinary Instructor, Kathea Bryan, joins you in the central cook area to teach you relevant skills and techniques for the recipes provided. The skill level and knowledge of each participant varies, but we strive to ensure everyone walks away from class feeling their cooking capabilities are enriched. Participants eat what they prepare and receive a recipe booklet to take home.

Pensacola Cooks offers you a unique, "edutaining" culinary experience that is something fun and different to do ...and it won't break the bank!  As is the Pensacola Cooks tradition, cooking classes are a way to explore depth of flavors, to practice new cooking techniques, and to learn more about the mix of food and culture.

Want the whole class for your own group on a different date?  Private Group Classes are ideal for groups of 18. Classes typically run 2 hours, but timing can be adjusted to suit your schedule and menu choice.


Classes are non-refundable. If you are unable to attend class, please have a friend attend in your absence. Questions? Call our office at 850.456.0743.


Important Disclaimers:

• Images are simply a representation of the recipe.
• Menu items may be adjusted due to availability of ingredients.
• No re-entry once class begins. Please arrive on time.
• No smoking or vaping on premises.

For the health and safety of our staff and students, we take non-contact temperatures upon entering the cooking classroom, hand sanitizer is available, and follow other CDC recommendations for communicable disease control.