Store Calendar

Culinary Center Calendar

Whole Foods Market Bowery Culinary Center is a premier hands-on culinary learning facility in the heart of downtown Manhattan. We offer a wide variety of classes and lectures incorporating Whole Foods Market quality standards and top-notch culinary expertise. Whole Foods Market Culinary Center is also available for private events, one-on-one instruction, team building, product launches, book signings and other community events.

How to Register for Classes

Call (877) 365-EVENT (3836), 9:00 a.m. to 8:00 p.m.
Register Online HERE



Registration Info
E-mail Us For More Information

KIWI KIDS COOKING CAMPS ARE HERE!

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  Join chefs from KIWI® Magazine and Whole Foods Market® in exploring culinary regions of the world through our newest camp "The Global Stove". Each week incorporates exciting global foods and facts. We'll crank up the heat and get hands-on as we make international dishes from cities near and far. The
  camps culminate in an hands-on cooking competition. Explore continents and countries one plate at a time!
  
  Day 1 - Mexico: Journey Down the Yucatan
  Menu Includes*: Fish Baked in Banana Leaves (Pescado Pibil), Mango and Corn Salsa, Homemade Cinnamon-Sugar Tortillas, Melon Agua Fresca
  
  Day 2 - Morocco: An Afternoon in Marrakesh
  Menu Includes: Carrot and Red Onion Salad with Toasted Cumin Dressing, Chickpea Tagine with Preserved Lemons and Saffron Couscous , Phyllo Bourekas Stuffed with Spinach and Feta Cheese
  
  Day 3 - Singapore: Strolling Through the Island City
  Menu Includes: Mushroom Steam Buns, Marinated Beef Satay, Char Kway Teow (Stir Fried Rice Noodles), Chicken Curry with Toasted Coconut
  
  Day 4 - Italy: Exploring Rome
  Menu Includes: Homemade Fettucine Cacio e Pepe, Handcrafted Three Cheese Ravioli, Panzanella Salad, Chocolate Dipped Cannolis
  
  Day 5 - Japan: A Tour of Tokyo
  Menu Includes: Smoked Salmon and Avocado Sushi, Shrimp, Cucumber and Carrot Hand Roll, Chicken and Scallion Fried Gyoza, Soba Noodle Challenge!
  
  *Depending on age-group, not all menu items may be executed.
  
  SESSION I:
  
  Half-Pint Voyager: 2 ½ to 4 years (one parent/chaperone required)
  11am - 12pm
  June 23RD, 24TH and 25TH
  $100 per camper

  
  Jr. Jetsetters: 5 to 7 years (drop-off only)
  11am - 12:30pm
  July 13TH to 17TH
  $175 per camper
  
  World Explorers: 8 to 10 years (drop-off only)
  11am - 2pm
  July 20TH to 24TH
  $300 per camper
  
  Globe Trekkers: 11 to 14 years (drop-off only)
  11am - 2:30pm
  July 27TH to 31ST
  $350 per camper
  
  SESSION II:

  
  Teen Bootcamp: 15-17 years (drop-off only)
  11am - 3:00pm
  August 5TH - 7TH
  $350
  
  Jr. Jetsetters: 5 to 7 years (drop-off only)
  11am - 12:30pm
  August 10TH to 14TH
  $175 per camper
  
  World Explorers: 8 to 10 years (drop-off only)
  11am - 2pm
  August 17TH to 21ST
  $300 per camper
  
  Globe Trekkers: 11 to 14 years (drop-off only)
  11am - 2:30pm
  August 24TH to 28TH
  $350 per camper
  
  
  For general questions about the camp or to register over the phone, please contact Christine Carroll, The Culinary Center Director at the Whole Foods Market Bowery at 212-420-1320 x245
  
  EACH CAMP INCLUDES: Professional cooking instruction of hands-on kid-friendly recipes in a focused, fun and safe environment. Trained culinary teachers from Whole Foods Market Bowery Culinary Center and KIWI Magazine. A limit of 12 participants, ensuring a low child-to-instructor ratio. Cooking projects, games, craft activities and creative excursions. Lunch or snack and beverages (special diets can be accommodated).Lessons on sustainability, composting, gardening, recycling and other eco-friendly ways of life. Apron, chef's hat and a graduation goodie bag packed with cool stuff!

Bowery Culinary Center Class Calendar

• Wednesday, July 1st

  Summer Soups

  6:00pm - 9:00pm $55

  Vegetarian, Demonstration and Hands-on

  Join home chef Marianne Van Lent to celebrate summer with light, fresh, seasonal and healthful soups. Low in fat, these soups can also be prepared for vegetarian and vegan diets. Marianne's teaching kitchen loft in Tribeca is committed to home cooking and elevating the quality of our lives with a mindful connection to nature.

  On the Menu: Bruschetta of Peas, Beans, and Mint; Cucumber Soup with Coconut Milk; Yellow Summer Squash Soup with Lemongrass; Beet soup with Ginger and Mint; Celeriac Soup with Fruity Nutty Chermoula; Cauliflower Soup with Indian Spices and Fresh Cilantro.

  Instructor: Marianne Van Lent, Cooking Instructor, Marianne's Kitchen

  www.marianneskitchen.org

• Tuesday, July 7th

  Raw Desserts: Sweet & Simple

  6:00 pm - 9:00 pm $55

  Demonstration and Hands-on

  Curious about the raw food lifestyle? Then there's no better place to start than dessert! Join Chef Yoli as she teaches the basic tenets of the raw food diet and some simple recipes perfect for any sweet tooth.  This class is designed for the busy and health conscious cook who doesn't want to sacrifice quality or taste.

  On the menu: Chocolate Mousse; Banana Coconut Cream Pie; Strawberry RawCake; Peachy Apple Fig Crisp.

  Instructor: Yoli Ouiya, Chef/Owner, www.Ouiya.com

• Wednesday, July 8th

  Eating for Beauty: Glowing Skin from the Inside Out

  7:00 pm - 8:30 pm $10

  Lecture and Tasting

  Our skin is a reflection of what we put into our body. When we nourish ourselves well, the skin glows with health, radiating energy and beauty.  Come join Elizabeth Stein, Certified Holistic Nutrition Counselor, to learn the most powerful foods to feed your skin, how to integrate them into your life and which foods and activities to stay clear of. Come away with a clear understanding of what works to take your skin and health to the next level.

  On the menu: "Glowing Skin Salad."

  Instructor: Elizabeth Stein HHC, Holistic Health Counselor, Appetite for Healthy Living

  www.appetiteforhealthyliving.com

   

• Thursday, July 9th

  Cooking from Your Pantry

  6:00 pm - 9:00 pm $35 SUMMER DEAL!

  Demonstration and Hands-on

  We all have those cans of beans and tomatoes, leftover rice, pasta, or half-filled bottles of vinegars, oils and dried spices collecting dust in our cabinets. Turn forgotten cans into delicious meals with minimal effort - Chef Andrew Burman will show you the different and wonderful culinary concoctions that can be created by emptying your cupboards.

  On the menu: Roasted Sweet Potatoes with Cilantro, Cumin and Lime; Smokey Chipotle Sloppy Joes; Macaroni and "Cheese Drawer"; Grilled Caesar Salad with Anchovies; "I Only Have One Can of Tomato" Soup; Spaghetti Alio e Olio.

  Instructor: Andrew Burman, Freelance Chef, The Wooden Spoon

  www.thewooden-spoon.com

   

• Saturday, July 11th

  A Southern Summer Picnic with Sanctuary T

  2:00 pm - 5:00 pm $55

  Demonstration and Hands-on

  Southern picnics are about enjoying great company, simple snacks and delicious drinks during the long summer days.  Whether you're heading to the park, the beach, or just your own front stoop this summer, Sanctuary T will show you some simple Southern recipes that will make your al fresco dining experience a refreshing breeze. 

  On the Menu: Smoked Devilled Eggs; Stilton & Pear Pockets; Watermelon Salad with Green Tea & Mint Vinaigrette; Sparkling Peach Iced Tea, Classic Southern Sweet Tea.

  Instructor: Dawn Cameron, Sanctuary Tea

  www.sanctuarytea.com

   

• Wednesday, July 22nd,

  Small Budget, Big Flavor

  7:00 pm - 7:45 pm FREE!

  Demonstration and Tasting

  Welcome bargain hunters! Join us in the Culinary Center as we demonstrate meals that steal hearts and bulk out budgets. Learn money-saving quick tips to cook for one, two, four and beyond. Walk away with our in-store brochure, jam-packed with chefs' tips, cooking methods, recipes and coupons.

  Instructors: Wai Chu, Culinary Center Educator and Christine Lett, Whole Foods Market Demo Coordinator

• Tuesday, July 21st

  Summer Salads NEW DATE!

  6:00pm - 9:00pm $55

  Demonstration and Hands-On

  Give your stove a vacation this summer and learn how to create some spectacular salads that make use of the season's generous variety of fruits and vegetables.  Delicious on their own or as an accompaniment to any meal, salads are packed with good nutrition and flavor- your perfect answer for healthy summertime food.

  On the Menu: Classic Cobb Salad; Pomegranate Tabbouleh with Spiced Flatbread; Vietnamese Grilled Pork and Rice Noodle Salad; Hearty Kale Caesar Salad with Homemade Croutons.

  Instructor: Wai Chu, Culinary Center Educator

• Thursday, July 23rd

  Puerto Rican Comfort Flavors SUMMER STEAL!

  6:00 pm - 9:00 pm $55 (Buy one, bring a friend for free)

  Buy one registration and bring a friend free!  Just type PUERTORICO into the promotion code box before checking out.

  Demonstration and Hands-on

  Join chef and cookbook collaborator, Viviana Acosta-Padial, as she takes you on a journey of her home country, Puerto Rico.  Often referred to as "La Isla del Encanto" or "The Island of Enchantment, Puerto Rico is home to a culinary repertoire that provide refreshment as well as renewal.  Viviana will share the comfort of her family recipes in hopes that you share them with yours.

  On the menu: Almojabanas (Rice flour fritters); Serenata de bacalao con viandas (Salt cod salad with root vegetables); Gandules con bolitas de platano y arroz blanco (Pigeon peas with plantain dumplings and white rice); Masa Real de guayaba (guava shortbread).

  Instructor: Viviana Acosta-Padial, Private Chef, Puerto Rico

• Thursdays, July 30th

  Superfood Supper at the Chefs Table: An Asian Dinner for Two

  7:00 pm - 9:30 pm $45

  Demonstration with Some Hands-on Cooking

  Learn to harness the power of superfoods in this special series of classes.  These nutrient dense ingredients help to boost your energy, regulate weight, make your skin glow, increase immunity, reduce cravings and heal the body. These classes will be limited to 9 students seated around the culinary center cook top. 

  On the Menu: Sea Vegetable Salad with Ginger-Miso Dressing; Japanese Brown Rice Bowl with Shiitake Mushrooms and Butternut Squash; Halibut Poached in Lemongrass Coconut Broth; Steamed Green Tea Cupcakes.

  Instructor:  Wai Chu, Culinary Center Educator, Whole Foods Market Bowery

• Saturday, August 1st

  The Art of Sushi

  6:00 pm - 9:00 pm $70

  Hands On

  Sushi has quickly moved into the mainstream and onto our take-out top-ten list. An art form in its native Japan, it takes many years of diligent apprenticeship and schooling to become a certified sushi chef. But that doesn't mean you can't learn the basics of the craft for your own enjoyment. Join our very own sushi chef, Yamada Shigeki of Genji, as he shows you the ins and outs of simple, stunning sushi.

  On the Menu: Fresh Shrimp and Rice Noodle Spring Roll, Vegetable Roll, Inside-Out Salmon/Avocado Roll, California Roll, Spicy Tuna Hand Roll.

  Instructors: Yamada Shigeki, chef, Genji

  www.genjiweb.com

   

• Saturday, August 8th and Sunday, August 9th

  Cooking 101: A Two-Day Weekend Intensive

  3:00pm - 6:00pm NEW TIME! $125 for both days

  Demonstration and Hands-On

  Don't have the skills needed to be the master of your own kitchen? Our concentrated cooking boot camp will give you a jump-start for making your own meals in 2009. Join Culinary Center Educator Wai Chu for a two-day crash course highlighting the essentials of good cooking techniques. First, you'll cover the basics of kitchen set-up, then you'll brush up on the all-important knife skills. We'll approach each day by focusing on meal-centric menus and lead you through a series of versatile recipes that will build confidence and creativity. You'll be cooking up a storm before you know it.  Class is limited to 9 students and can only be taken as a series. 

  Instructor: Wai Chu, Culinary Center Educator, Whole Foods Markey Bowery

  On the Menu: DAY 1

  Breakfast: Perfect Scrambled Eggs on Buttermilk Biscuits with Cheese and Bacon

  Lunch: Tomato and Basil Soup, Grilled Pear/Gorgonzola/Watercress Panini

  On the Menu: DAY 2

  Appetizer: Seared Scallops with Ginger-Soy Glaze

  Dinner: Whole Herb-Roasted Chicken, Creamy Polenta with Butter and Parmesan, Braised Broccoli Rabe with Garlic and Lemon

  Dessert: Carrot Cake with Cream Cheese Frosting

• Wednesday, August 12th

  Fundamental Knife Skills

  6:00 - 9:00pm $65

  Demonstration and Hands-On

  Let Culinary Center Director Christine Carroll teach you the basic knife skills that every cook should know. Work on vegetables and fruits of all shapes and sizes, utilizing precision cuts to create classic French dishes that will quickly become part of your at-home repertoire.

  On the Menu: Bass and Tomato Compote Baked in Parchment, Maple Roasted Root Vegetables with Goat Cheese; Avocado, Red Onion and Citrus Salad

  Instructor: Christine Carroll, Culinary Center Director

  Class size limited to 10

• Saturday, August 15th

  Cooking With Julia: An Evening of Mastering the Art of French Cooking

  2:00pm - 5:30pm $65

  Demonstration and Hands-on

  Come celebrate Julia Child's birthday by recreating some classic recipes from her groundbreaking cookbook, Mastering the Art of French Cooking.  A beloved cultural icon, Julia has done it all, and with a style and grace uniquely her own.  What better way to honor her contributions to American cuisine than to share some of the dishes that sparked her passion for food and cooking.

  On the Menu: Green Beans Gratineed with Cheese Sauce (Haricot Verts Gratines, a la Mornay); Beef Medallions with Mushrooms (Tournedos Sautes aux Champignons); Onion Tart with Anchovies and Black Olives (Pissaladiere Nicoise); Ham and Spinach Souffle (Souffle aux Epinards et Jambon).

  Instructor: Wai Chu, Culinary Center Educator, Whole Foods Market Bowery

• Sunday, August 23rd

  Dumplings of the World

  2:00pm - 5:00pm $55

  Demonstration and Hands-on

  Join Wai Chu, Culinary Center Educator and author of The Dumpling: A Seasonal Guide, as he takes you on a trip around the world one dumpling at a time. These doughy treats make tasty appetizers for entertaining and look impressive on any table. Stuffed, wrapped or skewered, dumplings are the perfect finger food from afar.

  On the Menu: Pork and Kimchee "Mandoo" Dumplings, Sausage and Ricotta Rotoli, Small Steamed Mushroom Buns, Corn and Cheese Tamales, and Blueberry Grunt.

  Instructor: Wai Chu, Culinary Center Educator, Whole Foods Market Bowery

• Sunday, August 30th

  Dim Sum: Chinese Tea Brunch

  12:00pm - 3:00pm $55

  Demonstration and Hands-on $55

  Dim sum literally means "a touch of the heart" because it is a meal where you share a variety of small, lovingly prepared dishes with your family and friends. It is a Cantonese tradition that became popular in teahouses along southern China, where weary travelers would stop for a cup of tea and some food. Culinary Center Educator Wai Chu will discuss how this meal has become a ritual for so many families, including his own, and will show you how you can make some of these dishes in your home kitchen.

  On the Menu: Pork and Shrimp Shao Mai Dumplings, Spareribs with Black Bean Sauce, Hot Peppers Stuffed with Fish and Shrimp Paste, Sticky Rice Wrapped in Lotus Leaves, Egg Custard Tarts.

  Instructor: Wai Chu, Culinary Center Educator, Whole Foods Market Bowery

• Sunday, September 6th NEW DATE!

  End of Summer Herb Foraging

  2:00 pm - 5:00 pm $45 Tour and Demonstration

  Come forage through the Liz Chrystie Community Garden with herb expert Nissa Pierson of Ger-Nis International. Learn the basics of fresh herbs from growing, to handling, to harvesting and learn easy ways to add fresh herbs to your everyday cooking. We start in the garden and end in the kitchen.........from seed to mouth!

  On the menu: Sugarmint Fresh Lemonade; Marjoram Orzo Pasta Salad; Lemon-Basil Strawberry Shortcake.

  Instructor: Nissa Pierson, Ger-Nis International LLC www.ger-nis.com

CULINARY CENTER FAQs

HOW DO I REGISTER FOR A CLASS?

Registration is required for all events, including those that are free. The Culinary Center reserves the right to allow participants into a class without prior registration.

• Register online.
• Call Acteva at (877) 365-EVENT (3836), 9:00 a.m. to 8:00 p.m.
• Come to Customer Service at Whole Foods Market Bowery and register in person
• For gift certificate redemption, please e-mail us at nehou.culinary.center@wholefoods.com or call 212.420.1320 x245
• For gift card redemption, please come to Customer Service at Whole Foods Market Bowery to register in person and debit your card.

WHAT SKILL LEVEL ARE YOUR CLASSES?  IS THERE AN AGE REQUIREMENT?

All classes are designed for beginner to intermediate cooks unless otherwise noted on the calendar.  For those participants with little or no kitchen experience, we suggest starting with our fundamental cooking courses including our introductory knife skills class.  Advanced teen cooks are welcome to attend with our consent.  Please contact nehou.culinary.center@wholefoods.com if you have a teen who would like to register for our adult classes. 

WHAT IS YOUR CHECK-IN POLICY? 

Doors open at the exact start time of class.  Students are seated on a first-come, first-served basis.  Please note that it can be difficult to see the stovetop from the back of the class.  We try to start as close to on-time as possible.  Doors will close 15-minutes into the start of class and it is up to the instructor's discretion to allow latecomers into class.  Refunds/transfers will not be issued for those who are not admitted to class after arriving more than 20-minutes late.  We will ask for your last name at the door and in some cases, your confirmation number.  

DO YOU ALLOW WALK-INS?

Most classes sell-out quickly, so it is best to sign-up and register in advance.  However, if space is available on the night of the class, walk-ins may be admitted on a first-come, first-served basis 15-minutes into the class and only by the discretion of the instructor.

WHAT DOES A "DEMONSTRATION" CLASS ENTAIL?

Demonstration/Lecture classes last approximately two hours unless noted otherwise.  A total of 24 students are seated with lots of opportunity for questions and answers.  Small tasting portions will be distributed throughout class.  We strongly advise all participants to eat before class and bring their own beverage of choice as only water will be served.

WHAT DOES A "HANDS-ON" CLASS ENTAIL?  

Hands-on classes last approximately three hours and are limited to 12 students unless noted otherwise. Class is a combination of chef-demonstration and hands-on cooking in teams of 4.  All dishes created are served at the END of class.  While a "meal sized" portion is served, we strongly advise all participants to eat beforehand to avoid getting hungry. 

DO I NEED TO WEAR/BRING ANYTHING SPECIAL TO CLASS?

For hands-on classes, students are required to wear flat, closed-toe shoes.  Loose, comfortable clothing is recommended.  And bring a pen to take notes!  We provide aprons, knives and equipment.

FOR A "DROP-OFF" KIDS CLASS, CAN I BE IN THE ROOM? 

Unfortunately, space is tight so we request that all parents sit at our "observation tables" right outside the Culinary Center.  These big windows allow you to peer in on all the action and allow us to have some elbow room. 

When registering, please register with child's name and age in parenthesis.  eg: Sally Adams (8).  Please let us know immediately if there are any food allergies we should be aware of nehou.culinary.center@wholefoods.com.

FOR A CLASS THAT REQUIRES A PARENT/GUARDIAN, DO I PAY FOR MY CHILD AND MYSELF?

For our younger age group (2-5yo), we request ONE parent/guardian volunteer to join us in the room.  The parent does not have to register, we only request a reservation and payment for your child.  We cannot accommodate more than one parent/guardian chaperone due to space limitations. 

When registering, please register with child's name and age in parenthesis.  eg: Sally Adams (8).  Please let us know immediately if there are any food allergies we should be aware of nehou.culinary.center@wholefoods.com.

WHAT IF I HAVE A FOOD ALLERGY OR RESTRICTION?

Please immediately notify the Culinary Center if you have any food allergies or food restrictions that we must take into account during the class.  While we will make every attempt to include you in the class, we may suggest an alternate class to accommodate your specific needs.  E-mail nehou.culinary.center@wholefoods.com.

WHAT HAPPENS TO THE LEFTOVER FOOD AT THE END OF CLASS?

Health and safety policy does not allow for the Bowery Culinary Center to package extra food for participants to take home at the end of class.  We encourage everyone to eat their fill during class! Depending on quantity, all extra food will be donated to The Bowery Mission.

WHAT IS YOUR REFUND POLICY?

A full refund can be issued if requested AT LEAST 72-HOURS prior to class.  Under no circumstances will a transfer of funds or refund be issued without 72-hours notice; no exceptions.  However, we will accept a name transfer if you would like to fill your slot for the class with a friend, family member or colleague.

To request a refund, please contact nehou.culinary.center@wholefoods.com.

 DO YOU EVER CANCEL CLASSES?

Although we make every effort to avoid changes to our class schedule, the Culinary Center reserves the right to cancel any class due to low registration, substitute instructors, and alter recipes due to product availability and seasonality. Please contact the Culinary Center Director Christine Carroll at 212.420.1320 or christine.carroll@wholefoods.com with questions and concerns.

WHAT HAPPENS IF I AM ON THE WAITLIST?

Waitlisted participants will be notified of a slot opening as they open up.  If you do not hear from us prior to class, it most likely means a slot has not opened (or has opened and been filled by someone above you on the list).  Feel free to follow-up with us directly to check on your waitlist status at nehou.culinary.center@wholefoods.com

DO YOU OFFER PRIVATE CLASSES, KID'S BIRTHDAY PARTIES, TEAM BUILDING, ETC?

Yes, but private events are much more expensive than our public calendar and must be booked well in advance.  Please contact nehou.culinary.center@wholefoods.com for details or call 212.420.1320 x245

I WANT TO RUN A CLASS OF MY OWN, DO YOU RENT THE SPACE?

No, due to liability issues, we typically do not rent the Culinary Centers to third-parties.  Please contact nehou.culinary.center@wholefoods.com for details or call 212.420.1320 x245