What You'll Get
Chefs teach by using a hands-on approach, which is more effective than mailing students a box filled with flour, eggs, some matches, and a note that says “cookies?” Get your hands dirty with this Groupon.
Choose from Three Options
- $103 for a catered three-course meal for four with delivery (a $208 value)
- $109 for a three-hour Cajun and Creole cooking class for two (a $220 value)
- $54 for a three-hour Cajun and Creole cooking class for one (a $110 value)<p>
For the catering option, parties of four dig into hot and cold hors d’oeuvres, including shrimp mousse cones and mini crab cakes, before savoring gumbo, pastas, or brisket. See package B on the catering menu for available options. <p>
During classes, Chef Moses leads students through cooking a three-course meal, accompanying the process with Cajun and Creole-style storytelling. Students will learn cooking techniques in the Cajun and Creole traditions while whipping up Louisiana culinary classics such as chicken and andouille gumbo and “Game Changer” bread pudding.<p>
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Valid only for option purchased. Reservation required, catering option must be booked at least one week in advance. 24-hr cancellation notice required. Each guest must have his or her own voucher for the event. Entire value must be used in a single visit. Catering option is valid for delivery and or pick-up. Delivery service area is within a 30 mile radius of 20602. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Moses Jackson Cajun & Creole Chef
Chef Moses has a surefire way to ensure everything he cooks brims with the best ingredients and flavors—he imagines it's for his mother. The veteran chef cooked his first meal, which was a steak dinner, for his mom at the age of 10 before eventually going on to train at the Culinary Institute of New Orleans. The burgeoning cook then honed his skills by working under renowned chefs Emeril Laggasse and Paul Prudhomme at their respective restaurants.
Today, the now-seasoned chef creates his own signature dishes—such as a crawfish bisque and pasta jambalaya—that blend old family recipes with his own unique additions, earning himself features in Louisiana Cooking Magazine and on WWL-TV News. All the while, he cooks with a firm grasp on the differences between Cajun and Creole cooking, which mostly come down to the spice level, origin, and astrological sign of Cajun and Creole shrimp. In addition to using catering trays as his canvases, he showcases his culinary talents during classes that teach novice chefs how to prepare their own restaurant-quality meals.