Zesty aromas of jambalaya, gumbo, corn crab bisque, and pralines fill the air of the New Orleans School of Cooking. It's here where a talented team of local chefs share their culinary insights while teaching the basics of Louisiana cooking with flavorful fervor. Since 1980, scores of well-known talent have demonstrated bayou?style cooking in their home base: a renovated French Quarter molasses warehouse, originally built in the 1800s.
Like their building, the dishes they teach are part of long-standing New Orleans traditions. Their demonstrations cover dishes from gumbo to jambalaya to crawfish etoufee. As they teach, the chefs weave in elements of local history, trivia, and legend, too, painting a portrait of the city that extends beyond its edibles.