Cooking Classes & More!
Are you ready to expand your knowledge of cooking techniques and recipes from across the South and around the world? Join us for our immersive and entertaining experiences as you learn hands-on skills from our multi-talented instructors in our state-of-the-art kitchens. Invite your friends and family, and sign up now.
About the Instructors
Our chef and guest instructors are culinary experts in their respective fields and have honed their skills in the best restaurants, hotels, corporate dining rooms and other world-renowned hospitality settings. They look forward to sharing their knowledge and professional tips with you.
Classes for August 2024 – June 2025
When: Classes are held from 10:30 a.m. to 1:30 p.m. on the days/dates as noted.
Where: Culinary Institute of the South, 1 Venture Drive, Buckwalter Place, Bluffton, SC 29910
Cost: $150 per class. Aprons are provided.
Participants will be provided recipes, a group photo from their class and a personalized Certificate of Participation.
Ready to register? Scroll down to the bottom of the page for instructions and link.
Click on bars below to learn more about each class!
Friday, Aug. 23 | Easy Entertaining: Bring on the Wow Factor
Chef Kim Stone, a graduate of TCL’s Culinary Institute of the South and owner of Beaufort’s Feast and Fellowship, will teach you how to make recipes for entertaining presented in artful and creative ways – just in time for the holidays!
Friday, Sept. 7 | Sous Vide for Beginners: Skip the Fancy Equipment
Chef Chris Litts of TheCuratedChef.com will teach you the sous-vide (pronounced “sue veed”) technique to bring out the best flavors in vegetables, fish, chicken and dessert. Once limited to professional kitchens, this “under vacuum” method, is now popular with home cooks.
Friday, Oct. 11 | The Mediterranean Way: Anti-Inflammatory Foods for Better Gut Health
Participants will work with Guest Instructor Cheryl Buckley in preparing a four-course meal highlighting anti-inflammatory ingredients from Mediterranean Cuisine. Ingredients will include superfoods such as edamame, lentils, salmon, berries, nuts and seeds.
Saturday, Oct. 26 | Karma Kitchen: Indian Dishes for Entertaining
Guest Instructor Raju Panjwani, owner of Holy Basil, will share some basic techniques for cooking Indian food, renowned for its herbs and spices masterfully used in vegetable and fish dishes. Participants will also explore marinated meats, curries, gravies, sauces, chutneys, rice and decadent desserts.
Saturday, Nov. 16 | Bake Like a Boss: Make a New England Apple Pie from Scratch
Pastry Chef John Tanner teaches this introduction to pie crust and apple pie filling – perfect for anyone who wants to up their pie baking skills. Includes a pie tasting! Participants will leave with pies they can bake at home.
Saturday, Dec. 7 | You’re the Chutney to My Samosa: Indian Cooking at Home
Guest Instructor Raju Panjwani, owner of Holy Basil, will demonstrate some basic techniques for cooking Indian food, renowned for its abundance of herbs and spices, many of which can be found in a well-stocked American pantry.
Friday, Dec. 13 | West African Cuisine with a Lowcountry Twist
A 2023 semifinalist for the James Beard Emerging Chef award, Chef Bernard Bennett, of Ọkàn in Bluffton, shares his recipes stemming from his passion for African and Asian cuisine. He especially enjoys teaching sustainable cooking and experimenting with exotic spices.
Saturday, Dec. 14 | Lowcountry Classics: Shrimp & Grits & Other Favorites
Chef Damon Dickerson, an instructor at the Culinary Institute of the South at TCL who has cooked for presidents and four-star hotels, leads this class which will feature such iconic Southern dishes as Shrimp & Grits. Dazzle your guests at your next lunch, dinner or picnic.
Friday, Jan. 10 | Mediterranean Favorites: Help Maintain Brain Health
In this class, Guest Instructor Kim Baretta will teach you how to make Mediterranean recipes to help maintain brain health. Kim is the Chef in Residence at Memory Matters, and also serves on its Board of Directors.
Saturday, Jan. 25 | The Simmering Pot: Classic Soups
Chef Frank Chiasera of Chef Frank’s Bistro in Port Royal will teach participants how to prepare three different soups: chowder, bisque and a broth-based soup. Forget about macaroni and cheese – soup is truly the ultimate comfort food!
Friday, Feb. 7 | Leafy Creations: Salads, Dressings & Vinaigrettes
Chef Frank Chiasera of Chef Frank’s Bistro in Port Royal will teach you how to prepare delicious salads, vinaigrettes and dressings with readily available seasonal ingredients. Why buy mediocre store-bought dressings when you can master the art of making a memorable salad?
Saturday, Feb. 22 | Sinfully Divine: Baked French Desserts
Travel to Paris and beyond with Guest Pastry Chef John Tanner who will share tips and techniques for successfully baking French desserts. Participants will enjoy baked goods prepared in the class and each student will take home pastries to share with others (or not)!
Friday, March 21 | Meat-Free Magic: Vegetarian Dinner Party
Chef Chris Litts will teach you how to make a delicious four-course vegetarian dinner party. Vegetarian cooking is a stand-alone culinary art form in every sense, assuring us that there is far more to plant-based food than tofu stir-fries and eggplant casserole.
Friday, March 28 | Spring Has Sprung: Asparagus & Strawberries
Chef Opie Crooks leads this class featuring ingredients from the seasonable landscape of the Lowcountry including the hands-on preparation of a main course, side dishes and dessert because fresh is a flavor. Chef Opie serves as the Culinary Director of FARM Hospitality Group.
Saturday, April 12 | Vegan Recipes: Because Broccoli has Feelings Too
Chef Kim Stone, a graduate of TCL’s Culinary Institute of the South and owner of Beaufort-based Feast and Fellowship, will teach you how to make vegan recipes presented in artful and creative ways – just in time for spring holidays, graduations and picnics!
Friday, April 25 | Class Coming Soon!
We are working to fill this class. Check back later.
Friday, May 16 | Class Coming Soon!
We are working to fill this class. Check back later.
Saturday, May 31 | A Spanish Banquete: Roast Suckling Pig Holiday Feast
Chef Richard Canestrari of Pour Richard’s will teach you how to cook one of the most popular showstoppers on his menu: a Cochinillo Asado, or roast suckling pig with roasted potatoes, charred vegetables and a fabulous Spanish dessert.
Saturday, June 7 | Tweens Can Cook! For ages 8-12
Guest Instructor Carrie Hirsch will teach tweens how to make delicious snacks, a main course and a special dessert. Students will then sit down together at 12:45 p.m. to taste their recipes. One parent or guardian will be invited to join each child for the tasting!
Registration Information
Instructions: Click the “REGISTER HERE” button above. Scroll through the list of offerings, and then hit the “Select” button for the course you’re interested in. Next, hit “Add Section.” Then, go to your Cart and follow prompts to sign in, checkout and pay.
Important Note: When signing up for classes, we recommend using a desktop computer, a laptop computer or your cell phone. Apple iPad devices are not compatible with our system. If you run into any issues, please call 843-684-0923 to register by phone.
Questions or need assistance? Contact Carrie Hirsch at chirsch@tcl.edu or 843-684-0923.
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