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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 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
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Bowery Culinary Center Class Calendar
Thursday, November 12th
Vegetarian Thanksgiving Sides That Carnivores Will Love
6pm - 9:30pm Demonstration and Hands-on $65
Everyone knows that Thanksgiving isn't all about the turkey! In fact, these vegetarian side dishes just may outshine the star protein. Join culinary instructor John Ochse and learn how to prepare classic sides "with a twist" that will keep your veggie and non-veggie friends and family satisfied.
On the menu: Chipotle Sweet Potatoes; Wild Mushroom and Chestnut Stuffing; Cheddar and Chive Mashed Potatoes; Scalloped Corn with Gruyère; Raw Honey Biscuits with Cranberry-Pear Relish, Rainbow Chard and Goat Cheese Pie.
Instructor: John Ochse, Chef Instructor/Owner, @ home cooking NYC
Friday, November 13th
Stone & Spice! An Evening of Beer & Fiery Food
7pm - 8pm Lecture and Tasting $25
Beer and spice are natural playmates: heat stokes the thirst; beer quenches the fire. But which brew to pair with which spicy dishes? Learn through tasting which fiery flavors pair best, and how to balance all facets of beer (sweetness, bitterness, flavor, alcohol content, carbonation) with food, from mild to downright incendiary. Join spicy food and cocktail expert Kara Newman (Spice & Ice and columnist for Chile Pepper magazine) and Dennis Wallace from Stone Brewing Co. to taste six fun beer-and-food pairings, plus one beer "cocktail."
On the menu: Beer and Fiery Food Pairings
Instructors: Kara Newman, Author, Spice & Ice: 60 tongue-tingling cocktails and Dennis Wallace, Stone Brewing Co.
Tuesday, November 17th
10-Minute Main Course Challenge
7pm-9pm Demonstration and Tasting $25
You asked for it...you got it! Here's your chance to learn four healthy meals that can be prepared in just 10-minutes each...and this time, we're taking it global.
On the Menu: Brazilian Hearts of Palm and Olive Salad; Savory Dutch Pancakes with Mushrooms and Gouda (Pannenkoeken); Semolina Dumplings with Artichoke and Tomato Sauce (Frascatelli); Cantonese Steamed Flounder with Brown Rice and Baby Bok Choy.
Instructor: Wai Chu, Culinary Center Educator
Wednesday, November 18th
Turkey 101
7pm-9pm Demonstration and Tasting $25
Does the thought of tackling a turkey in your own home make your hair stand on end? Let Julia Jacksic, head chef of Employees Only and author of the new blog, Butcher's Daughter, teach you to take the terror out of turkey. From choosing the right bird, to brining & trussing, roasting & carving, you'll be able to be the master of your own poultry domain this Thanksgiving.
On the menu: Lots of turkey!
Instructor: Julia Jaksic, Head Chef, Employees Only and Blogger, The Butcher's Daughter
Friday, November 20th
Fondue: A Meltdown To Live For
7pm-8:30pm Demonstration and Tasting $25
Deeply satisfying and cheerily communal, cheese fondue has (thankfully) outlived its 70's stigma and swung back into fashion as great entertaining appetizer. A welcome warmer in these cold months, this seemingly simple dish can sometimes stymie even the most accomplished cooks. Let Paul Price, our in-house fromage aficionado, explain what cheeses melt best and why, and how to combine a few key ingredients to create a delightful one-pot dish.
On the Menu: Classic Neuchâtel Fondue; Swiss Raclette; Italian Fonduta with Truffle; Gorgonzola Mascarpone Fondue; Sinful Dark Chocolate Fondue.
Instructor: Paul Price, Head Fromager, Whole Foods Market Bowery
Saturday, November 21st
Hot Pots: Japanese Comfort In a Bowl
3pm-4pm Cooking Demonstration and Tasting $15
Japan's beloved comfort food, hot pots, are a well-balanced and naturally nutritious bounty of vegetables and protein all infused with lip-smacking Japanese flavors. Join Japanese Hot Pot cookbook authors Chef Tadashi Ono of New York's Matsuri restaurant, and food journalist Harris Salat, as they teach you how to prepare these easy, economical, homey dishes that require minimal fuss and no special equipment - just a good appetite.
On the menu: Hakata Chicken Hot Pot with Shitake Mushrooms and Tadashi's Secret Weapon; "Big Sky" Salmon, Miso and Potato Hot Pot.
Instructors: Chef Tadashi Ono of New York's Matsuri restaurant, and food journalist Harris Salat, Authors, Japanese Hot Pot
Sunday, November 22nd
Dumplings by Design
2pm-5pm Hands-on and Demonstration $55
Whether dropped, rolled, stuffed, pounded, or wrapped, dumplings are as essential to the culinary landscape as they are cherished at any table. Join Wai Chu, co-author of The Dumpling: A Seasonal Guide for a fascinating in-depth look at the various ways in which dumplings are traditionally made.
On the Menu: Steamed Banana Cupcakes (Apam Pisang); Pounded Rice Dumplings (Mochi); Root Vegetable Bread Dumplings (Zoldseggomboc); Pork and Cabbage Potstickers (Jiao Zi); Corn Tamales Stuffed with Stringy Cheese and Poblano (Tamales de Elote).
Instructor: Wai Chu, Author, The Dumpling: A Seasonal Guide
Tuesday, November 24th
Fundamental Knife Skills
6:00 pm - 9:30 pm Hands-on and Demonstration $70
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
Wednesday, December 2nd
Pregnancy Power Foods
7:30pm - 8:30pm Lecture and Tasting $10
Curious about the ten nutrient powerhouses that are key to healthy pregnancy eating plan? If so, join Megan Tubman, registered dietitian and owner of Fresh Start Nutrition Studio, as she leads a discussion on healthy eating and easy recipes for moms-to-be.
On the menu: Marcona Almonds; Marinated Gigante Beans; Tatziki Dip with Whole Wheat Pita Chips; Dried Berry Mix.
Instructor; Megan Tubman, MS, RD, Owner, Fresh Start NutritionThursday, December 3rd
Holiday Brownies and Blondies
6pm - 9pm Hands-on and Demonstration $55
Join Hot Blondies Bakery founders Lorin Rokoff and Laura Paterson to learn simple ways to make gourmet blondies and brownies using festive holidays treats. The class will include tips on baking the best blondies and brownies and fun decoration ideas.
On the Menu: Classic Blondies; Fudgy Brownies; Candy Cane Brunettes; Gingerbread Blondies.
Instructor: Lorin Rokoff and Laura Paterson, Founders/Owners, Hot Blondies Bakery
Saturday, December 5th
A Feast for the Senses: Essential Moroccan Cuisine
2pm - 5pm Demonstration and Hands-on $55
The food of Morocco reflects a fascinating mix of spices, colors, and scents. Journey with the team of Flavors of Morocco as they explore new aromas, flavors, and cooking techniques and tips. And discover the secrets that make Moroccan cooking the most exquisite and refined.
On the menu: Chicken Tagine with Caramelized Apricots; Cool Moroccan Salad with Cilantro; Chermoula with Vegetables; Almond Truffles; Moroccan Mint Tea.
Instructors: Alia Alkasimi & Meryam Ouazzani, Founders, Flavors of Morocco
Tuesday, December 8th
Stressed-Out Skin Solutions
7:00 pm - 8:30 pm Lecture and Mini-Facials $10
Don't let the holidays show on your face! Join mod.skin labs' founder/developer Raffaele Ruberto, as he advises on what ingredients to avoid and how whole food based nutrition can benefit the skin in the quest against premature aging. Receive a complimentary skin analysis and an application of the new high-potency (res)olution ampoules from a certified mod.skin esthetician.
On the menu: Free skin consultations and complimentary organic mini facials.
Instructor: Raffaele Ruberto, Founder, Mod Skin Labs
Wednesday, December 9th
Fundamental Knife Skills
6:00 pm - 9:30 pm Hands-on and Demonstration $70
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
Thursday, December 10th
Cooking with Great Whole Grains
6pm - 9pm Demonstration and Hands-on $55
Whole grains like millet, quinoa, and barley have more protein and nutrients than white rice or pasta, but you'll rarely eat them if you don't know how to cook them. Join Louisa Shafia, formerly of Aquavit and Pure Food and Wine restaurants, and the author of Lucid Food, as she dispels the mystery around cooking with whole grains by making delicious whole grain dishes for nourishment and entertaining.
On the menu: Savory Millet and Hominy Cakes with Cilantro Jalapeno Sauce; Lemony Gold Beet Barley Risotto; Whole Grain Granola Bars with Popped Amaranth and Oats; Buckwheat Crepes with Mashed Potatoes and Jack Cheese.
Instructor: Louisa Shafer, Author, Lucid Food: Cooking for an Eco-Conscious Life
Friday, December 11th
Hard Cider and Good Cheese: An Evening with Farnum Hill Ciders
7pm - 8:30pm Lecture and Pairing $25
Join the hard cider revolution! Come and taste real cider made from the antique apples of Poverty Lane Orchards and learn why this adult alcoholic beverage was recently written up in Slate Magazine as "bound for a rebirth". Complex, fruity, slightly sparkling but not overly sweet, ciders pair perfectly with handcrafted cheeses: a duo that makes a splash on the holiday table.
On the menu: Six Farnum Hill Ciders and Appropriate Artisan Cheese Pairings
Instructors: Corrie W. Martin, Farnum Hill Ciders & Paul Price, Whole Foods Market Bowery Fromagerie.
Monday, December 14th
Celebrate with Latkes!
6pm - 9pm Demonstration and hands-on $45
Latkes, Yiddish for pancakes, are best known as a Hanukkah dish, but serious lovers of fried treats crave them all year long. The first latkes were most likely made of cheese but today there are so many other varieties to explore! Come to a latke party with author Jayne Cohen (Jewish Holiday Cooking) for latke lessons, where you'll learn delectable new takes on this traditional favorite.
On the menu: Demonstration: Garlic-Rosemary Potato Latkes; Cheese Latkes; Applesauce with Rosemary and Brown Butter. Hands-on: New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce.
Instructor: Jayne Cohen, author, Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations
Tuesday, December 15th,
Meditation for a Peaceful Holiday Season
7pm-8pm Workshop FREE!
Are you trying to cope with stress, chronic illness or just want to clear the clutter from your mind for the holidays? Join Cara Judea Alhadeff for a discussion and practice of meditation. Meditation offers the possibility to live like Buddha suggests: "May we live like the lotus blossom, at home in the muddy waters." All beginners and established practitioners who need a boost are welcome.
Instructor: Cara Judea Alhadeff, certified yoga instructor
Wednesday, December 16th
Simply Salmon
6:00 pm 9:00 pm Demonstration and Hands-on $55
Delicious, healthy and easy to prepare, salmon is the perfect ingredient for any occasion. From a weekday family meal to an elegant dinner party, this omega-three packed fish is among the most versatile of proteins. In this class, we will begin with easy appetizers perfect for making-ahead, then move on to three valuable cooking techniques—sear-roasting, oven-poaching and baking.
On the Menu: Smoked Salmon Crisps with Crème Fraiche and Chives; Salmon Burger Sliders with Dill-Caper Mayonnaise; Sear-Roasted Fillets of Salmon with Mango-Pineapple Salsa; Golden Baked Phyllo-Wrapped Salmon Packets with Herbs.
Instructor: Laura DePalma, NYC Personal Chef
Thursday, December 17th
Make-It Take-It Holiday Appetizers
6pm - 9pm Hands-on $65
Would you like to host a holiday party, but the idea of preparing all the hors d'oeuvres is overwhelming? Join Chef Lauren Braun Costello, culinary producer for "The View" and author of Notes on Cooking for a fun and festive class that will kick start your weekend soiree. Each participant will leave with enough food wrapped and ready for a party of 8!
On the menu: Roasted Italian Vegetable Tartlets with Pesto; Wild Mushroom & Cheese Ragout Crostini; Mango Curry Chicken Salad in Endive Spears; Lemongrass Poached Shrimp Lollipops with Pineapple Sambal; Jalapeno Cornbread Bites with Serrano Ham.
Instructor: Lauren Braun-Costello, Chef and Author, Notes on Cooking
Friday, December 18th
Raw Possibilities: Incorporating Raw Food into Your Diet
6pm -9pm Demonstration and Hands-on $55
Creamy vegetable soup in less than 10 minutes? Zucchini into delicate angel-hair noodles in a flash? Yes, raw food can be as easy as it is nutritious. After this introductory raw foods class, you will have the skills to prepare a variety of nutrient-packed dishes for daily breakfasts, lunches, dinners and desserts. Get some help jumping on the raw bandwagon, one dish at a time!
Menu: Granola with Fresh Almond Milk; Cream of Zucchini Soup; Mediterranean Kale Salad; Faux Tuna Pâté; Pasta Puttanesca; Chocolate Mousse with Strawberries.
Instructor: Hyacinth Mills, Raw Foods Chef and Holistic Nutritionist, Raw Life JourneysSaturday, Dec. 19th
Candy Cottage Workshop KIDS!
Hands-on $30
Crank up that festive spirit and turn a pile of plain graham crackers into prime edible real estate. The Culinary Center will be open all day for kids of all ages to construct their candy land dream house from a buffet of edible goodies. We'll supply the building materials and you'll bring the talent and creativity. We promise you'll take home a show-stopping centerpiece for the holidays.
On the Menu: Your Very Own Candy Cottage.
Instructors: Christine Carroll and Wai Chu, Bowery Culinary Center staff
Ages 2 to 5, with parents: 12:30 pm - 1:30 pm
Ages 6 to 9: 2:00 pm - 3:30 pm
Ages 10 to 14: 4:00 pm - 5:30 pm
Monday, December 21st
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 and JP Scioville, Whole Foods Market demo coordinator
Tuesday, December 22nd
Chocolate Truffles: Incredible Edible Gifts
6pm-9pm Demonstration and Hands-on $55
Let Culinary Center Educator Wai Chu show you how to make chocolate truffles that are guaranteed to satisfy even the most die-hard chocoholic on your holiday list. Students will leave with a "stocking-ready" box of 20 truffles plus their own ganache for even more truffle-making fun at home!
On the Menu: Truffle "Base"; Champagne Truffles; Orange Spice; Mocha-Hazelnut Truffles.
Instructor: Wai Chu, Culinary Center Educator
Sunday, December 27th
Cooking 101: A Two-Day Weekend Intensive
11am-5pm Demonstration and Hands-On $150
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 2010. Join Culinary Center Educator Wai Chu for a one-day crash course highlighting the essentials of good cooking techniques. 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.
Instructor: Wai Chu, Culinary Center Educator, Whole Foods Markey Bowery
On the Menu: Breakfast: Perfect Scrambled Eggs on Buttermilk Biscuits with Cheese and Bacon. Lunch: Tomato and Basil Soup, Grilled Pear/Gorgonzola/Watercress Panini.
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, December 30th
Dim Sum: Chinese Tea Brunch
6pm-9pm 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. 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
Wednesday, January 6th
New Year's Detox
7pm - 8:30pm Lecture and Tasting $15
After weeks of holiday party's and indulgent treats, your body deserves a break. Kick off the New Year with a 5-day gentle detox using whole foods. Learn why its important to seasonally detox the body and what foods and activities help to support the detox process specifically during the cold winter months. Come away with step-by-step guidelines to a 5-day cleanse. After the cleanse, you will feel refreshed, rejuvenated and ready to take on the cold, winter months ahead.
On the menu: Root Vegetable Saute; Ginger Rice; Winter Broth.
Instructor: Liz Stein, HHC, AADP, Owner, Appetite for Healthy Living
Special Event!
Tuesday, November 3rd to Friday, November 6th
Free Hands-On Dumpling Workshop
See below for times FREE! (Workshop )
Join Wai Hon Chu, co-author of The Dumpling: A Seasonal Guide, for a 45-minute potsticker workshop and book signing at Whole Foods Market stores throughout the northeast region.
Wai will demonstrate how to prepare a simple vegetarian filling and lead a hands-on workshop through different folding techniques. Come away with half a dozen dumplings and instructions on how to finish them at home.
Tuesday, November 3rd at 4pm
Whole Foods Market-Tribeca
270 Greenwich Street
New York, NY 10007
To Register: http://www.acteva.com/booking.cfm?bevaid=191002
Wednesday, November 4th at 5pm
Whole Foods Market Upper West Side
808 Columbus Avenue
New York, NY 10025
To Register: http://www.acteva.com/booking.cfm?bevaid=191003
Thursday, November 5th at 6pm
Whole Foods Market Millburn-Union
187 Millburn Avenue
Millburn, NJ 07041
To Register: http://www.acteva.com/booking.cfm?bevaid=191005
Friday, November 6th at 4pm
Whole Foods Market Paramus
2701 Bergen Mall
Paramus, NJ 07652To Register: http://www.acteva.com/booking.cfm?bevaid=191008
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
