Cooking Class at The Stocked Pot and Company (Up to 50% Off). Four Options Available.

The Stocked Pot Winston-Salem

from $25
Value Discount You Save
$49 49% $24
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In a Nutshell

Chefs teach students to prepare and taste a variety of cuisines in demonstration and hands-on lessons

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Merchant's standard cancellation policy applies (any fees not to exceed voucher price). Limit 5 per person, may buy 5 additional as gifts. Valid only for option purchased. All cancellations must be made seven days prior to the class date. May be repurchased every 30 days. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The kitchen is statistically the most dangerous room in a home because it contains the highest concentration of knives, open flames, and pots full of semiliving lobsters. Learn to navigate this danger zone with this voucher.

Choose from Four Options

  • $25 for a cooking class (up to a $49 value). The schedule includes a variety of basic sessions such as Summer Party Appetizers and French Macaroons Creativity. At the end of each class, participants get to feast on the dishes they’ve created. It also includes a glass of wine.

  • $55 for a sushi-making or knife-skills class (a $99 value). The Sushi Creativity Hands-On session covers a variety of techniques to make maki rolls and nigiri. Participants will receive sake paired with each course as well as a take-home sushi kit, which includes a mat, chopsticks, and a rice paddle. The Back to Basics Knife Skills session teaches techniques for using knives and also ways to keep knives sharp. It includes a full meal and a glass of wine.

  • $99 for a boot-camp cooking class (a $199 value). The six-hour boot camps are held on Saturday and can cover a variety of topics, including vegetarian cooking, meat lovers, cooking poultry, baking, and much more. Following the class, participants get to feast on the dishes they crafted along with a glass of wine.

  • $349 for a four-week cooking course (a $699 value). The four-week cooking schools are available for beginners or advanced participants, with levels 101, 201, 301, and 401. Topics include basic knife techniques, stocks for soups and sauces, advanced desserts, and much more. Each student will also receive a complimentary cooking class (a $49 value).

Whether the course was demonstration or hands-on, students will get a chance to eat the food that was prepared. All classes include water, iced tea, and wine.

The Stocked Pot and Company

While not managing multiple restaurants, The Stocked Pot and Company Executive Chef Don McMillan has cultivated local TV stardom by hosting a cooking show on NBC from 1986 to 2002. He later appeared on channels as diverse as Hallmark and Sundance, and Turner South and Fox Sports South, with celebrities including Dave Chappelle and Maya Angelou. His son, President, owner, and on-staff wine expert, Andrew, has acquired culinary knowledge from his travels to five continents and more than 28 countries, which steeped him in local traditions, authentic ingredients, and large cauldrons of curry. The Stocked Pot's chef-taught classes cater to all ages, experience levels, and epicurean desires. Aspiring chefs can learn to roll and construct creative sushi, properly wield a knife, or cook poultry. Printed recipes, which can be taken home, help students follow along and finally learn how to spell hors d'oeuvres. A retail store stocks tools to further aid in personal kitchens.

Customer Reviews

My adult son and I attended the Seafood Boot Camp -- so much fun. Learned some new techniques that I have continued using since the class. Can't wait to come back for more learning fun!
Wendi A. · May 6, 2017
It was so much fun to cook with Chef Don. He puts you at ease and made the evening informative and fun
Sheila D. · April 1, 2017
The Chef was so nice and helpful with the kids. You could tell he really loved his job. We have already signed up for another class.
Lartisa A. · March 22, 2017

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