Adult Hands On Cooking Classes in Baltimore, Maryland
Join the Fun, Food, & Friends - Feed Your Passion!
Click for Valentine's Day Cooking Gift Certificates
Unless noted, all classes begin at 7:00 PM and last 2 1/2 to 3 hours. Cooking Classes are held in Reisterstown, MD in our two state-of-the-art kitchens.
Click here for Driving Directions to For the Love of Food
WEAR ONLY CLOSED TOE SHOES TO CLASSES - NO SANDALS - NO FLIP FLOPS ALLOWED.
Register & Pay Securely Online for classes with MC, Visa, Amex, Discover or PayPal.
If you have any questions or to register using a Gift Certificate, call Chef Diane at:
443-865-0630 -or- 410-833-5579 email: diane@fortheloveoffood.com
Sorry, Class Sold Out
QUICK MEALS WITH FISH & SEAFOOD
Tuesday, February 23rd $70
QUICK MEALS WITH FISH & SEAFOOD
Tuesday, February 23rd $70
RICE The Amazing Grain
Monday, March 8th $70
Without a doubt, rice is the world's most versatile grain. From pilaf, paella and jambalaya to burritos, risotto and rice pudding, there are a plethora of enticing rice-inspired dishes. What's more, there is a smorgasbord to choose from: Basmati, jasmine, Wehani, wild rice, Arborio and venerable brown rice are just some of the varieties. In addition, rice is nutritious, easy to digest, economical and a great source of energy from complex carbohydrates.
Tonight we'll delve into some healthy, and of course delicious rice dishes ~ of course we'll make a Risotto, a vegetarian Indian Biryani and Jambalaya. We'll sweeten up the evening with Italian Honey Rice Ice Cream and Scottish Shortbread.
Monday, March 8th $70
Without a doubt, rice is the world's most versatile grain. From pilaf, paella and jambalaya to burritos, risotto and rice pudding, there are a plethora of enticing rice-inspired dishes. What's more, there is a smorgasbord to choose from: Basmati, jasmine, Wehani, wild rice, Arborio and venerable brown rice are just some of the varieties. In addition, rice is nutritious, easy to digest, economical and a great source of energy from complex carbohydrates.
Tonight we'll delve into some healthy, and of course delicious rice dishes ~ of course we'll make a Risotto, a vegetarian Indian Biryani and Jambalaya. We'll sweeten up the evening with Italian Honey Rice Ice Cream and Scottish Shortbread.
CLICK PLAYER TO ENJOY A GREAT FOOD SONG :
I CAN COOK TOO! From On the Town -
Baby I'm Cooking with class... and once more... Baby I can cook!
It
ain’t just egg whites and sponge cakes…PASSOVER BAKING ~~~ Better than you've ever imagined
Thursday, March 18th $70
It’s really pretty funny when you think about it, but egg whites – the primary leavener in Passover baking are very light and airy, and potato starch, the predominant flour substitute is lighter than flour, so why are so many Passover cakes heavy and oh, so dry?
We’ll “Alton Brown” that question this evening, while we bedazzle you with desserts you’ll love so much you’ll make them all year ‘round.
Lemon Curd Tart with Almond Shortbread Crust; Triple Chocolate Roulade; (My Favorite) Coconut Chocolate Chip Macaroons; Strawberry Souffles and Vanilla Nut Butter Cookies.
We’ll “Alton Brown” that question this evening, while we bedazzle you with desserts you’ll love so much you’ll make them all year ‘round.
Lemon Curd Tart with Almond Shortbread Crust; Triple Chocolate Roulade; (My Favorite) Coconut Chocolate Chip Macaroons; Strawberry Souffles and Vanilla Nut Butter Cookies.
QUICK MEALS WITH BEEF & PORK
Wednesday, March 24th $70
Oh ye of little faith! If you think it's impossible to get a hearty meal with a beef or pork entree on the dinner table in 20 minutes or less, come and let us bedazzle you and your tastebuds (and we're not talking Hamburger Helper!).
Wednesday, March 24th $70
Oh ye of little faith! If you think it's impossible to get a hearty meal with a beef or pork entree on the dinner table in 20 minutes or less, come and let us bedazzle you and your tastebuds (and we're not talking Hamburger Helper!).
PASTA, FROM SCRATCH
Thursday, March 25th $70
The queen of fresh pasta is egg pasta, used for making pasta with fillings, and lasagna can be considered the basis for all fresh pasta ~ but not necessarily lasagna as we know it now, but simply a fresh pasta, cut into shapes with a filling or topping.
No complaints here! So with soft wheat flour and farm fresh eggs we'll be making a feast of Pasta all 'Uovo (Egg Pasta) for Caramelle alla Creme di Formaggio (Caramelle* with Creamy Cheese Filling); Pasta Verde (Green Pasta) for a Lasagne Verdi ai Funghi Porcini (Lasagna Verdi with Porcini Mushrooms), and Pasta Rossa (Red Pasta) for Pappardelle Rossa al Ragu Misto (Red Pappardelle with Mixed Meat Sauce).
Feel free to bring a bottle of wine if you'd like to enjoy it with your meal.
* Caramelle is a type of filled pasta, so called because of its resemblance to wrapped candies
Thursday, March 25th $70
The queen of fresh pasta is egg pasta, used for making pasta with fillings, and lasagna can be considered the basis for all fresh pasta ~ but not necessarily lasagna as we know it now, but simply a fresh pasta, cut into shapes with a filling or topping.
No complaints here! So with soft wheat flour and farm fresh eggs we'll be making a feast of Pasta all 'Uovo (Egg Pasta) for Caramelle alla Creme di Formaggio (Caramelle* with Creamy Cheese Filling); Pasta Verde (Green Pasta) for a Lasagne Verdi ai Funghi Porcini (Lasagna Verdi with Porcini Mushrooms), and Pasta Rossa (Red Pasta) for Pappardelle Rossa al Ragu Misto (Red Pappardelle with Mixed Meat Sauce).
Feel free to bring a bottle of wine if you'd like to enjoy it with your meal.
* Caramelle is a type of filled pasta, so called because of its resemblance to wrapped candies
New Date!
KNIFE SKILLS
Thursday, May 6th at 7 $65
This class is the same as the first class in our “How to Think Like A Chef” series. We’ll cover proper knife skills and safety, as well as foundation basics like how to dice onions and shallots, chop herbs, roast peppers, peel and seed tomatoes, pit olives, supreme citrus fruit, plus some tricks for kiwi and avocado and more!
We'll have a small feast at the end of class with everything we've chopped, diced, minced and pitted! Plus, we will show you how to sharpen your knives... If you have a favorite knife, please feel free to bring it, but we'll have knives and aprons for your use in class.
AND REMEMBER TO WEAR CLOSED-TOE SHOES TO CLASS ...
This class was so much more popular than we'd expected, that we're offering it a second time...
QUICK MEALS WITH CHICKEN REDUX
Monday, March 22nd $70
It's everybody's favorite bird, and no wonder ~ it's easy to prepare, versatile, adaptable and can be turned into a great meal incredibly quickly ~but sometimes we just get into a rut!
Tonight we're going to work our way out of that rut with some 20-minute chicken wonders that will perk up your dinner repertoire all season!
20-Minute Chicken Pot Pie; Almond Fried Chicken; Chicken Meatballs & Spaghetti; Thai Braised Coconut Chicken; and last year's return favorite, Cap'n Crunch Chicken will have you seeing chicken in a whole new light!
QUICK MEALS WITH CHICKEN REDUX
Monday, March 22nd $70
It's everybody's favorite bird, and no wonder ~ it's easy to prepare, versatile, adaptable and can be turned into a great meal incredibly quickly ~but sometimes we just get into a rut!
Tonight we're going to work our way out of that rut with some 20-minute chicken wonders that will perk up your dinner repertoire all season!
20-Minute Chicken Pot Pie; Almond Fried Chicken; Chicken Meatballs & Spaghetti; Thai Braised Coconut Chicken; and last year's return favorite, Cap'n Crunch Chicken will have you seeing chicken in a whole new light!
For the first time as a stand alone class ~ SAUCES ~ From Pan to Classic Sauces
Thursdays, April 15th & 22nd $150
You’ve been asking for a stand alone sauce class, so here it is! Gleaned from several classes in our “How to Think Like A Chef” and “Advanced How to Think Like A Chef” series these two classes will each you how to make a white stock, as well as a white/blond roux and how to combine them into a variety of classic roux thickened sauces.
We’ll also cover emulsified foundation sauces such as hollandaise, mayonnaise and beurre blanc, and the all important pan sauces, which will allow you to turn a simple chicken breast, fish filet or steak into a fabulous meal in minutes just by learning a few basic techniques!
We’ll also cover emulsified foundation sauces such as hollandaise, mayonnaise and beurre blanc, and the all important pan sauces, which will allow you to turn a simple chicken breast, fish filet or steak into a fabulous meal in minutes just by learning a few basic techniques!
This has become one of our most popular classes, and it sells out as fast as we can post it!
SUSHI - The Art of Maki (rolls)
Tuesday, May 4th $70
Tonight you'll learn not only how to make and season that all important rice, but also how to make those lovely, delicious rolls that wrap the rice and nori (roasted seaweed sheets) around an assortment of different fillings and garnishes to include sashimi grade tuna and salmon, shrimp, crab, smoked salmon, avocado, carrots, cucumber. flying fish roe, sesame seeds, rice crackers, different sauces ~ and more!
You'll leave with a brand new skill and a very full belly!
A sushi rolling mat is included with each registration.
SUSHI - The Art of Maki (rolls)
Tuesday, May 4th $70
Did you realize that the word "sushi" refers only to the seasoned rice and has nothing to do with the fish that may or may not top it?
Tonight you'll learn not only how to make and season that all important rice, but also how to make those lovely, delicious rolls that wrap the rice and nori (roasted seaweed sheets) around an assortment of different fillings and garnishes to include sashimi grade tuna and salmon, shrimp, crab, smoked salmon, avocado, carrots, cucumber. flying fish roe, sesame seeds, rice crackers, different sauces ~ and more!
You'll leave with a brand new skill and a very full belly!
A sushi rolling mat is included with each registration.
Our ever popular Weekly Series:
HO
W TO THINK LIKE A PASTRY CHEF5 WEDNESDAYS February 3, 17, 24, March 3 & 10
$400 for Series
You've been asking for it, and here it is! Baking is a lot more precise than cooking, but it can be a whole lot more rewarding as well. In this class we'll begin with Ingredient ID ~ the difference between different flours, sugars, chocolates, fats, etc. then it's on to different mixing methods and the uses for each. We'll cover cakes, icings and glazes, cookies, quickbreads, custards, pies & tarts, mousses & creams and more! We'll touch on presentation work ~ different sauces, garnishes, decorative touches...and we'll do a whole lot of eating! Life is sweet!
HOW TO THINK LIKE A CHEF BOOTCAMP
Monday through Friday, March 15th - 19th from 10 AM - 2 PM
$490 includes Personalized Chef's Jacket & Chef's Knife
You've asked - and we've listened! For the first time ever our most popular class, "How to Think Like A Chef" is being offered Bootcamp style, over 5 consecutive days. You'll get a chance to put what you're learning to use immediately, and build on your new skills and cooking confidence daily.
For a complete description of the class please see the below weekly How to Think Like A Chef description.
Click now to reserve your spot in For the Love of Food's week-long Bootcamp -
Monday through Friday, March 15th - 19th from 10 AM - 2 PM $490 includes Personalized Chef's Jacket & Chef's Knife
You've asked - and we've listened! For the first time ever our most popular class, "How to Think Like A Chef" is being offered Bootcamp style, over 5 consecutive days. You'll get a chance to put what you're learning to use immediately, and build on your new skills and cooking confidence daily.
For a complete description of the class please see the below weekly How to Think Like A Chef description.
Click now to reserve your spot in For the Love of Food's week-long Bootcamp -
HOW TO THINK LIKE A CHEF
A 6-Class Series for aspiring chefs MONDAYS April 12, 19, 26, May 3, 10 & 17 at 7 PM $415
The ideal hands-on cooking series for seasoned cooks and novices alike! We begin with Knife Skills and move on to sautéing, roasting, braising, poaching, pan & classic sauces and variations, and stocks. We'll cover butterflying meat an
d chicken, and the best cuts of meat for different types of cooking. Learn to tell when meats, poultry and fish are done without cutting into them! Overcome your fear of cooking whole fish and filets...and more ~ much much more!
We focus on technique - the how's and why's of cooking, rather than just the doing, so you'll become more comfortable with food in general, and will ultimately be able to cook without a cookbook, because you'll understand the foods and cooking methods used to cook them. Experimentation and questions are encouraged. There is no such thing as too much of a beginner - everyone will feel comfortable, and we guarantee everyone will leave a better cook than when you arrived!
Please understand, but due to the very popular nature of this series, we can't allow any class make ups. You may however, send someone in your place. We will always provide you with the recipes from the class you missed, and always feel free to contact Chef Diane with any questions regarding cooking methods and recipe execution.
AND REMEMBER TO WEAR CLOSED-TOE SHOES TO CLASS!
CLICK HERE to Read a recent student's story about her How to Think Like A Chef experience.
When Ordering, Choose from 3 How to Think Like A Chef Packages:
1. HTLAC 6-Part Course Only $415
2. HTLAC Course + Chef's Knife
(Santoku 8") $450
3. HTLAC Course + Knife + Chef Coat: embroidered with your Name & FTLOF (Cotton/Polyester Blend) $489
Order form filled out first night of class - Allow 2-3 weeks for delivery.
Insider Pages How to Think Like A Chef Course Review?
I took the "for the love of food how to think like a chef" class part 1 and 2 last year (I guess you can already tell I got enough out of the first class to try the second). I thought it was a well-organized, well-taught exploration of cooking technique with a lot of encouragement to just try things and stop relying totally on a cookbook. I would highly recommend it. Wendy
Judy's Book For the Love of Food-Best Cooking Class - How to Think Like a Chef Rating: 5
Dear Chef Diane, Thank you for a very special six weeks of cooking classes. I was concerned that the course would be too remedial for my modest knowledge of the culinary arts. As the weeks went on, I was pleased with the many new skills and techniques I learned under your tutelage. You advertised your classes will help you think like a chef and that is exactly what was delivered. My confidence level to experiment in the kitchen has greatly increased! I recommend your class to anyone who wants to be a better cook. I will wear my For The Love of Food chef's coat with much pride. JeffYou asked for Tuesday's and here it is...
ADVANCED HOW TO THINK LIKE A CHEF
"BURN YOUR COOKBOOK"
Tuesdays, March 9th, 16th, 23rd, April 13th, 20th & 27th $415
ADVANCED How To Think Like A Chef - you'll be throwing away your recipe handouts and delving more deeply into releasing your inner chef, with classes focusing on Herbs & Spices and how to use them; Marinades, Rubs & Brines; more advanced meat cutting techniques; Stuffings & ‘How To’; smoking, roux's, brown stocks, classic sauces, and more. Last class you'll team up for a "Chopped!" style competition.
Look forward to Feeding your Passion and see you all become well-seasoned cooks! (Completion of “How to Think Like A Chef” is a pre-requisite).
This class requires a minimum of 8 students to be held.
ADVANCED HOW TO THINK LIKE A CHEF"BURN YOUR COOKBOOK"
Tuesdays, March 9th, 16th, 23rd, April 13th, 20th & 27th $415
ADVANCED How To Think Like A Chef - you'll be throwing away your recipe handouts and delving more deeply into releasing your inner chef, with classes focusing on Herbs & Spices and how to use them; Marinades, Rubs & Brines; more advanced meat cutting techniques; Stuffings & ‘How To’; smoking, roux's, brown stocks, classic sauces, and more. Last class you'll team up for a "Chopped!" style competition.
Look forward to Feeding your Passion and see you all become well-seasoned cooks! (Completion of “How to Think Like A Chef” is a pre-requisite).
This class requires a minimum of 8 students to be held.
Sorry, both dates are sold out!
Our Annual
"COOK WITH YOUR HONEY"VALENTINE'S DAY DINNER WINE DINNER
Saturday, February 13th at 7:00 PM Sold Out!
Saturday, February 20th at 7:00 PM Sold Out! $185 per Couple
THE AMAZING FOODS & WINESOF LATIN AMERICA
Friday, March 5th $95 per person $175 per couple
Though close in geographical proximity to Mexico, the foods of Latin America remain sadly undiscovered in this country ~ and that's really a pity. We're hoping to change that for those of you lucky enough to join us for this incredible dinner while we introduce you to some of the delights of Guatemala, Ecuador, Puerto Rico, and many more. We'll have you dancing the salsa!
(Menu to be announced)
ANNUAL ST. PATRICK'S DAY BEER DINNERFriday, March 19th $95 per person $175 per couple
What's the day of the Irish without corned beef and cabbage? But, of course, we're putting a spin on it and bringing back (what we're sure will become a tradition) our Brown Sugar Rubbed, Guinness Roasted Corned Beef and Bass & Onion Braised Cabbage. We're also making very un-traditional Colcannon, two versions of Irish Soda Bread (sweet with fruit, and traditonal), and a very un-Irish potato candy ~ plus a still as yet undecided dessert... and of course,
some out-of-the-ordinary beers to accompany our beer fest!We'll have a guest from the beer industry here with some great trivia, treats, and giveaways!
Erin go Bragh - and happiest St. Patty's Day to all!
Sorry, Sold Out!AN EVENING IN BARCELONA
A Wine Dinner
Friday, April 9th $95 per person $175 per couple
If you've been lucky enough to travel to Spain lately (or cruise the cookbook aisles of Barnes & Noble or Borders) you know that the creativity and breadth of the cuisine coming out of Spain over the past several years is no longer a "little brother" to Italy or France and in many ways, blows them out of the water!
Our tapas classes are always such a hit that tonight we're preparing a full-course dinner!
We'll start with 2 or 3 tapas, then the entree with sides, and dessert. Ahhh - viva l'Espagna!
(Menu to be announced).
AN AEGEAN ISLAND CRUISEFriday, April 23rd $95 per person $175 per couple
Doesn't it seem like the Greek Islands are always on the top of everyone's 'go-to' list? Well, mine too, but as it's not likely to happen anytime soon, I figure the next best thing is recreating the smells and tastes of that Hellenic paradise.
We'll start with a selection of meze, then it's on to a authentic Greek dinner, topped off with a baked Halvah (not the sesame candy) and Bittersweet Chocolate Baklava, and wonderfully sweet and strong Greek coffee.
This is a night and a menu Zorba would be proud of!
(Menu to be announced)
Makes a Great Mother's Day Gift!TAKE MOM TO ITALY FOR MOTHER’S DAY
A Wine Dinner
Friday, May 7th $175 Mom & Daughter or Mom & Son $260 Mom & Two Kids
Remember when you were little and you’d bring mom breakfast in bed on Mother’s Day? Well, now you’re all grown up and one of the greatest pleasures that you and mom share is cooking together.
We want to be there to help you and mom celebrate Mother’s Day by cooking a meal together (plus we’ll clean up the kitchen!).
We are planning a pan-Italian menu for tonight, but if your mom has a favorite Italian dish please help us make her day even more special by letting us know what that dish is and we’ll try and incorporate it into the menu. (We’ll need to know her favorite dish no later than April 12th.)
(This class is limited to 14 participants ~ mothers & daughter/sons.)
SOUTH OF THE BORDERA Celebration of Authentic Mexican Cuisine
Friday, May 21st $95 per person $175 per couple
The foods of Mexico are truly in a gastronomic world of their own - very complex and many faceted. Sadly though, so much of what we think of as "Mexican food" is a sad jumble of deep fried chips, sour cream, yellow cheese and canned jalapenos - a mish-mosh of Tex and Mex, such that true Mexican cuisine gets lost in it.
Tonight, we'll celebrate the wonders and the glories of Mexican cuisine that Diana Kennedy and Rick Bayless, Mexico's culinary ambassadors, have worked for decades to bring to American palates ~ dishes, flavors and combinations that will wow you and have you never thinking about Mexican food the same way again.
(Final menu to be announced)
Cancellation Policy: If you must cancel a cooking class we will give you credit for another class, as long as you cancel up to one week before the class is scheduled.
If you cancel up to 72 hours' before the class, we will give you credit for another class within this upcoming year. If cancellation occurs less than 72 hours prior to class, credit can be given only if we are able to rebook your space in the class. We're sorry, if you call us after missing a class date, we can not offer you a credit or make-up.
Menus may be adapted to market availability. We reserve the right to cancel or reschedule a class when necessary, due to under-enrollment. 
Photo Tour of fabulous 520 square foot 2nd kitchen
(Click for More Images of our Kitchens)
If there’s a class you’d like to see us offer, or if you’d like to host a private class ~ Please let us know by calling: 443-865-0630 or e-mail us
Chef Diane Bukatman
Chef Owner of For the Love of Food, Est. 2000
Graduate Culinary Institute of America, 1986
Copyright . For the Love of Food, Chef Diane Bukatman. All rights reserved.
