Jeanette Warne Catering

Class
2331 Calvin Circle, Ellicott City, MD 21042 2331 Calvin Circle, Ellicott City Directions
+14435614744
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88% of 86 customers recommended

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42 Tips
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Report | 10 days ago
We really enjoyed the cooking class but would have liked for it to be even more hands-on if possible. After we participated in the prep work, we mostly watched from there. We will definitely consider coming back for another class!
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Report | 11 days ago
It was a great learning experience for my daughter
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Report | 9 days ago
Thoroughly enjoyed our experience with Jeanette Thank you!! Elaine & Greg
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Report | 10 days ago
Jeanette is very warm and fun!
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Report | 10 days ago
Excellent-highly recommend!
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Report | 9 days ago
Chef Jeanette is wonderful. The class was fun, informative and we enjoyed the delicious pasty we made.
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Report | 10 days ago
We had a great time. Jeanette was a wonderful instructor.
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Report | 9 days ago
Great fun -- learned lots!
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Report | 11 days ago
The class was wonderful. And she was wonderful!
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Report | 9 days ago
Thank you Jeanette for a great experience. My husband and I learned alot and had a fun evening together. We always try to find fun new activities to do together and this is def. something we will do again.
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From Our Editors

Influenced by her upbringing in Sierra Leone—where the food culture emphasizes local, artisanal ingredients shared by neighbors—Jeanette Warne guides small groups of adults, teens, and kids in themed cooking classes geared toward age group. In how to-style classes, budding chefs learn such fundamentals as how to cook with wine, how to prepare classic French dishes, or how to tell the difference between a baguette and a baseball bat. The class lineup also covers specializations, such as pastry-chef techniques and cooking for specific dietary needs. Courses typically yield 3–4 dishes.

Warne also lends her expertise to party planners by catering international-themed feasts that feature passed hors d'oeuvres, Mediterranean dinners, and eclectic four-course buffets. The company maintains environmentalist practices, not only through sourcing ingredients locally, but also by buying biodegradable flatware and minimizing the use of single-use paper airplanes that carry food to diners' plates.

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