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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 cooking events, team building, product launches, book signings, and other community events.
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Call (877) 365-EVENT (3836), 9:00 a.m. to 8:00 p.m.
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Bowery Culinary Center Class Calendar
Tuesday, February 2nd
Small Budget, Big Flavor
7pm-7:45pm Cooking Demonstration & Tasting FREE!
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; Christine Lett, Demo Specialist at Whole Foods Market Bowery
Wednesday, February 3rd
Pancakes! With Clinton Street Baking Co. & Restaurant
6pm - 9:00pm Demonstration and Hands-on (Vegetarian) $55
February is considered pancake month nationwide, and celebrated with special attention at the Lower East Side's neighborhood joint, the Clinton St. Baking Co. Voted "Best Pancakes in NY" twice by New York Magazine, their pancakes are light, fluffy, and dressed with lush maple butter. Join Chef Neil Kleinberg, co-owner of Clinton St. Baking Co and Community Food & Juice, as he shows you secrets and tricks to making the best pancakes and toppings you'll ever taste.
On the menu: Classic Pancakes; Blueberry Pancakes; Warm Maple Butter; Caramelized pineapples, macadamia nuts, toasted coconut; Banana Chocolate Chunk
Instructor: Chef/Owner Neil Kleinberg, Clinton Street Baking Co.
Thursday, February 4th
Tamales 101
6:00pm - 9:00pm Demonstration and Hands-on $55.00
You don't have to dash south of the border for the spectacular taste of tamales. These classic Mexican and South American leaf-wrapped dumplings are easier to make than you think. Let Wai Hon Chu, Culinary Center Educator and co-author of The Dumpling: A Seasonal Guide, guide you through the essentials of tamale-making from making an authentic corn "masa" batter to mastering the proper folding techniques. You'll steam up a batch of these delicious treats in no time!
On the Menu: Corn Tamales Stuffed with Stringy Cheese and Poblano (Tamales de Elote con Rajas); Cassava "Tamales" Stuffed with Pork and Chickpeas (Pasteles de Yuca); Mushroom and Polenta Tamale Pie; Chocolate Tamales (Tamales de Chocolate).
Instructor: Wai Chu, Author, The Dumpling: A Seasonal Guide
Friday, February 5th
Baked Goods with Heart
6:00pm - 9:00pm Demonstration and Hands-on (Vegetarian) $55
Greyston Bakery's do-good mission has been the driving force behind delicious cakes, tarts and other treats for over 25 years. Sara Kate will lead us through a few simple desserts that are guaranteed hits while also speaking to the sense of consciousness we can bring to our cooking and eating, from ingredient selection and seasonality to infusing our cooking projects with love.
On the menu: Chocolate Walnut Tart; Free-Form Apple Tarte Tartin; Sticky Toffee Cakelets; Steamed Lemon Cakelets.
Instructor: Sara Kate Gillingham-Ryan, author Greyston Bakery Cookbook and editor of Apartment Therapy's The Kitchn
Saturday, February 6th
Between the Tortilla with Cascabel Taqueria
2pm - 5pm Demonstration and Hands-on $55
Cascabel Taquería is what happens when a serious chef turns his attention to the taco - among other Mexican street foods. Its menu, wielded by the talented up-and-comer Chef Todd Mitgang, honors honest, homemade recipes inspired by Mexican cooking at its boldest and brightest. Cascabel emphasizes savory, creative ingredients paired with vibrant sides that pack a punch in flavor. Leverage these lessons at your own kitchen table.
On the Menu: Avocado Pummelo Ensalada with Toasted Coriander; Pollo Chipotle Taco
With Crispy Chicken Chicharrón; Grilled Corn (Elote Asado) With Mexican Aioli and Queso Cotija
Instructor: Todd Mitgang, Chef and Taco Guru, Cascabel
Monday, February 8th
Indian Dumplings and Fritters
6:00pm - 9:00pm Demonstration and Hands-on (Vegetarian) $55
Indian cuisine is known for its many regional specialties, including a breathtaking variety of steamed or simmered dumplings and crispy golden fritters. Join Wai Hon Chu, co-author of The Dumpling: A Seasonal Guide, for a tantalizing look into some of these unique and impressive dishes from North and South India.
On the Menu: Rice and Bean Idli with Vegetable Sambhar and Coconut Chutney; Chickpea Dumplings with Tomato Sauce (Chana Vada ki Bhaji), Vegetable Pakora, Spinach and Potato Samosa
Instructor: Wai Chu, Author, The Dumpling: A Seasonal Guide
Friday, February 12th
Offbeat Beers and Quirky Cheese
7:00 pm - 8:30 pm Lecture and Tasting $25
Join beer connoisseur, Scott Franklin, and Fromagerie expert, Paul Price, as we explore some of the more unique offerings of the Bowery Beer Room and the Fromagerie. Sample beer with Champagne yeast, Belgian fruit-based lambics, sour red ales, barley wine and beer brewed with chocolate. Then learn how to perfectly pair these offbeat brews with cheeses that are sure to break you out of the party platter rut.
On the menu: Beer and Cheese
Instructors: Scott Franklin, Kasteel Cru and Paul Price, Whole Foods Market Fromagerie
Saturday, February 13th
Chocolate Truffles KIDS!
Hands-on (Vegetarian) $30
Ready for some serious chocolate overload? Join the Culinary Center chefs for a fascinating look into the story of chocolate, from bean to bar. Then they'll show you how to roll, dip, and toss your very own batch of chocolate truffles. The perfect Valentines Day gift for someone special in your family!
On the Menu: Chocolate Truffles
Instructors: Wai Chu, Bowery Culinary Center
Ages 2 to 5, with 1 parent: 12:00pm - 1:00pm
Ages 6 to 9: 2:00pm to 3:00pm
Ages 10 to 14: 4:00pm to 5:30pm
Tuesday, February 16th
Soups to Warm Your Spirits
6:00 pm - 9:00pm Hands-on and Demonstration $55
Just in time to take that winter chill away...Join Chef Michelle Bommarito for a hands-on lesson in creating soul warming soups. Bommarito believes that if you eat well, you will have an abundance of energy. She is committed to a healthy lifestyle involving superpower foods. In this class Bommarito will share culinary techniques as well as recipes for food that taste as good as being "fit" feels.
On the menu: Roasted Butternut Squash with cinnamon infused croutons; Roasted Beet Borscht Soup with yogurt dill drizzle; Northern White Bean and Grilled Chicken Chili; Split pea and carrot soup with roasted garlic.
Instructor: Michelle Bommarito, Chef/Instructor
Friday, February 19th
The Art of Sushi
7:00pm - 9:30pm Demonstration and Hands-on $70
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, Miki Nada of Genji, as she shows you the ins and outs of simple, stunning sushi.
On the menu: Miso soup; Spiced Edamame; Cucumber regular roll; Salmon regular roll; Rainbow roll; Seoul roll (Albacore with Gochujan); Vegetable Nigiri.
Instructor: Miki Nada, Genji Sushi
Tuesday, February 23rd
Fundamental Knife Skills
6:00 pm - 9:30 pm Hands-on and Demonstration $70
Let Culinary Center guru, Wai Chu, 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: Wai Chu, Author, The Dumpling: A Seasonal Guide
Friday, April 16
Tamales 101
Demonstration and Hands-On, $55 6:00 pm - 9:00 pm
You don't have to dash south of the border for the spectacular taste of tamales. These classic Mexican and South American leaf-wrapped dumplings are easier to make than you think. Let Wai Hon Chu, Culinary Center Educator and co-author of The Dumpling: A Seasonal Guide, guide you through the essentials of tamale-making from making an authentic corn "masa" batter to mastering the proper folding techniques. You'll steam up a batch of these delicious treats in no time!
On the Menu: Corn Tamales Stuffed with Stringy Cheese and Poblano (Tamales de Elote con Rajas); Cassava "Tamales" Stuffed with Pork and Chickpeas (Pasteles de Yuca); Mushroom and Polenta Tamale Pie; Chocolate Tamales (Tamales de Chocolate).
Instructor: Wai Chu, Author, The Dumpling: A Seasonal Guide
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
