Young Chefs Academy provides a fun, safe, and motivating environment for kids to become acquainted with the art of food and food presentation. Engaging chef instructors instill lessons of kitchen etiquette, safety, table setting, proper food handling, and more in youngsters who are growing up in a world full of laser can openers and pasta rakes. Classes vary at each location and educate a variety of age groups—with specially catered classes for the kindergarten elite (ages 3–5) and junior line cooks (around ages 6–11)—about basic food-prep skills for nutritional meals. Senior flambéists (teens and tweens) are offered advanced classes that dig deeper into kitchen secrets and hone specific skills and techniques that expand the parameters of cooking creativity. Check out the respective schedules for North Druid Hills, Sandy Springs, and Duluth to see what appeals to you.
Forget eating out. If you’d like to pick up some serious kitchen skills, consider a cooking class from The Viking Cooking School. The popular culinary academy is licensed through the Viking Range company, which supplies many of the high-quality ranges and ovens used in commercial kitchens throughout the world. In the classroom, students can work through a number of levels, from basic skills and recipe creation to more advanced techniques and hands-on sessions with instructors. The learning kitchen is large and modern, with steel Viking appliances and a large table for gathering to share creations, swap tips or get in close for a demonstration. Whether you’re a novice home cook or a professional chef looking for some new ideas, there are classes that can give your culinary efforts an extra kick at The Viking Cooking School.
The specialists at Eat My Art construct elaborate, edible sculptures from natural ingredients and impart their baking alchemy during classes and workshops. With careful measurements and precise amounts of flour, sugar, and eggs, the baking team arranges multidimensional cakes in the shapes of hot rods, handbags, corsets, and boxing gloves. During child or adult baking classes, the staff supplies all the baking utensils and ingredients necessary to create cakes, cupcakes, cookies, and miniature pies. The classes reveal fine baking and decorating techniques such as piping with buttercream, sculpting with fondant, and baking a file-shaped cake to successfully escape gingerbread prisons.
Jernard Wells learned to cook by watching his father, who prepared dinner for his six children every night. Inspired by his father and encouraged by his mother, Jernard started his own catering business while in high school and had immediate success. He made boxed lunches that were a hit with local construction workers; by the age of 22 he had opened two restaurants. Wells has since built on that success quite a bit—he’s put together presentations at large shows alongside Barack Obama and Paula Deen, authored two books, and made appearances on Food Network and Lifetime shows.
Today, Wells develops recipes for brands such as Whole Foods and sells specialty spices such as sweet tea chicken seasoning with black tea leaves and sage, and southern barbecue seasoning with smoked sea salt and paprika. He also extends his love of cooking to others though classes that focus on a range of topics—you can learn how to prepare quick appetizers, make Italian pasta sauces, or gracefully lick a plate clean.
If it’s possible to make a great first impression with lasagna, Canvas Personal Chef Services knows how. The team behind the catering and home-chef company has now prepared their multicourse menus and stunning hors d’oeuvres for so many families, events, and weddings that they have built their reputation on making each cooking opportunity memorable. What once started as purely a home-chef service in 2009 soon expanded to serve a wide range of clients, business functions, and the most sophisticated food fights. The team even shares their talents by teaching their professional techniques to curious home cooks and helping them elevate the flavor of everything that comes out of their kitchens.
Staff Size: 2–10 people
Pro Tip: We serve food, not food products.
The Catering Brigade, accredited by the American Culinary Federation, comprises professional cooks and chefs, each of whom hails from a unique culinary background. Led by Chef Doc, a Le Cordon Bleu College of Culinary Arts graduate who started his first catering business at 16, the staff practices the mantra, "If we can't pronounce we, we don't use it." Thus, their dishes—be they for weddings, corporate events, or romantic dinners at home—are created without chemicals, additives, or Supercalifragilisticexpialidocious.