Culinary Center Calendar

Bowery Culinary Center Classes

The Bowery Culinary Center is a recreational cooking school within Whole Foods Market, located on the Lower East Side of New York City.
We offer a wide variety of affordable classes and lectures for home cooks of all skill levels, incorporating Whole Foods Market quality standards and top-notch culinary expertise from Whole Foods Market staff and guest-chef instructors.

The Bowery Culinary Center is also available for private classes, corporate team builds, product launches, book signings, film/photo shoots, and events for local nonprofits and other community groups. Please contact Culinary Center Director Min Liao for details and rates.

How to Register for Cooking Classes
Registration is required for all classes and events, including those that are free.
1. Call (877) 365-EVENT (3836), 9:00 a.m. to 8:00 p.m.
2. Register Online HERE 
3. Register in person at the Customer Service booth at Whole Foods Market (Bowery location only). We are located at 95 East Houston Street (at Bowery), on the Lower East Side of Manhattan.

Subscribe to our free e-newsletter, and find out about classes and events before they're sold out.
Purchase a gift certificate for cooking classes.
For FAQs, please scroll down to the bottom of this page.
Questions? Send us an e-mail.

PLEASE NOTE: A full refund can be issued if requested AT LEAST 72 HOURS prior to class. Under no circumstances will a transfer or refund be issued without 72 hours' notice.
However, we will accept a name transfer if you would like to fill your slot in the class with a friend, family member, or colleague.

• Sunday, February 12th

  KIDS! Make Your Own Truffles!

  Demonstration and Hands-On, $30

  Click to register: Ages 2 to 5 (+1 caregiver), 12:00 pm – 1:00 pm
  Click to register: Ages 6 to 9 (drop-off class), 2:00 pm – 3:00 pm
  Click to register: Ages 10 to 13 (drop-off class), 4:00 pm – 5:30 pm

  Ready for some serious chocolate overload?! Join us as we transform the Culinary Center into a busy chocolate factory, and learn how to make your very own batch of chocolate truffles from scratch. We’ll end on a sweet note by dipping and swirling our favorite fruits and cookies into warm, melty chocolate. Each student will take home a box of hand-rolled truffles—the perfect Valentine’s Day gift for someone special in your family!
  On the Menu: Hand-Rolled Chocolate Truffles; Chocolate Fondue with Fresh Fruit and Assorted Dippers.
  Instructor: Culinary Center Staff

• Wednesday, February 15th

  Morocco and the Cuisine of North Africa

  6:00 pm - 9:00 pm

  Hands-On and Demonstration, $75  REGISTER NOW!
  

  The cuisine of Morocco and North Africa is rich and full of flavor, showcasing many exotic cuisines brought to the region by colonists and invaders from centuries past. In this class, we’ll take a look at some of the classic tastes and techniques of North African cookery, and learn about authentic seasonings and spice mixes. We’ll discuss the intricacies of harissa and ras el hanout, and you’ll learn how to make your own preserved lemons at home, a staple of Moroccan kitchens. Come and see how the most basic culinary techniques (sautéing, braising, steaming) can result in an impressively festive meal, brimming with color and tradition.
  On the Menu: Classic Chicken Tagine with Saffron, Olives, and Preserved Lemons; Pan-Seared Fish with Eggplant, Tomato, and Traditional Spices; Shrimp Tagine with Ginger and Fennel; Stuffed Tomatoes with Ras el Hanout; Spiced Coucous; Phyllo Pastry with Cinnamon and Nuts.
  Instructor: Carl Raymond, Chef-Instructor
  

• Thursday, February 16th

  Cook, Meet Book: River Cottage Every Day

  6:00 pm - 9:00 pm

  Hands-On and Demonstration, $60  REGISTER NOW

  British author and broadcaster Hugh Fearnley-Whittingstall continues to entice audiences with River Cottage Every Day (Ten Speed Press), the latest addition to his award-winning series of “River Cottage” cookbooks. This time around, he shares some trusted home recipes that have nourished his own family for years while managing River Cottage, his farm and organization committed to sustainable food education in Axminster, England. Join us for a tantalizing look at one of the top international cookbooks of 2011.
  On the Menu: Butternut and Nut Butter Soup; Tartiflette Toastie; Baked Chicken Curry; Kale with Bacon and Chestnuts; Lemon Curd Marbled Muffins.
  Instructor: Wai Chu, Culinary Center Educator

• Tuesday, February 21st

  Fundamental Knife Skills

  6:00 pm - 9:00 pm

  Demonstration and Hands-On, $70  REGISTER NOW!
  

  Let Culinary Center Educator 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: Potato-Leek Soup; Fennel and Orange Salad with Toasted Walnuts; Baked Fish en Papillote with Lemon-Herb Butter; Classic Ratatouille.
  Instructor: Wai Chu, Culinary Center Educator

• Wednesday, February 22nd

  Small Budget, Big Flavor

  7:00 pm - 7:45 pm

  Demonstration and Tasting, FREE!  REGISTER NOW!
  

  Welcome bargain hunters! Stop by and sample delicious, easy-to-make dishes that spotlight this week’s in-store sale specials. Plus: walk away with our newsletter “The Whole Deal,” which is jam-packed with kitchen tips, simple recipes, and exclusive Whole Foods Market coupons. (Although this class is free, registration is required.)
  Instructors: Culinary Center Staff

• Thursday, February 23rd

  Beer & Southeast Asian Cuisine

  7:00 pm - 9:00 pm

  Demonstration and Tasting, $40  REGISTER NOW!
  

  What happens when we match up one of our favorite local chefs (King Phojanakong) with one of the best small-batch brewers in the country (Pretty Things Beer & Ale Project)? Come find out as Chef King’s signature style of bold Southeast Asian flavors (Thai chilies, anyone?) meets its delicious match in the craft beers lovingly produced by gypsy brewers Dann and Martha Paquette.
  On the Menu: Mussels in Beer and Thai Aromatics; Chicken & Crab Fried Rice; Mom’s Chicken Adobo; Pancit Canton with Shrimp; Stir-Fried Egg Noodles; Selections from Pretty Things Beer & Ale Project.
  Instructors: King Phojanakong, Executive Chef and Proprietor, Kuma Inn and Umi Nom; Dann Paquette and Martha Holley-Paquette, Pretty Things Beer & Ale Project.

• Saturday, February 25th

  Asian Noodles

  2:00 pm - 5:00 pm

  Demonstration and Hands-On, $60  REGISTER NOW!
  

  Whether simmered in a flavorful broth, tossed in a salad, or stir-fried with your favorite vegetables, noodles of all shapes and sizes are as popular throughout Asia as they have become around the world. Let Culinary Center Educator Wai Chu show you some traditional Asian noodle dishes that will have you slurping your food with gusto!
  On the Menu: Vietnamese Glass Noodle Salad with Grilled Lemongrass Pork; Stir-Fried Broad Noodles with Shrimp and Basil; Hand-Stretched Noodles with Lamb and Tomato Sauce; Singapore Curried Rice Noodles; Toasted Vermicelli Milk Pudding.
  Instructor: Wai Chu, Culinary Center Educator

• Tuesday, February 28th

  Lowcountry Cuisine

  6:00 pm - 9:00 pm

  Hands-On and Demonstration, $55  REGISTER NOW!
  

  Thanks to the early French settlers, British colonists, and African slaves, one can find various cultural and historical influences in lowcountry cooking. This unabashedly American cuisine—native to the coastal region around historical port city Charleston, South Carolina and the surrounding Sea Islands—is steeped in pride and tradition, and produces some of the South’s most beloved dishes. Join Chef Emily Casey and prepare an authentic lineup of soul-warming foods, which will be sure to inspire a newfound respect for the lowcountry’s past and present.
  On the Menu: Gulf Shrimp & Creamy Grits; Vidalia Onion Relish; Classic Hoppin’ John; Fresh Okra and Tomatoes; Brandied Peaches & Cream.
  Instructor: Emily Casey, Private Chef and Cooking Instructor
  

• Wednesday, February 29th

  The Winter Herbal Kitchen

  6:00 pm - 9:00 pm

  Hands-On and Demonstration, $55  REGISTER NOW!
  

  The cold, dark nights of winter can be long and unforgiving here in the Northeast. What better way to brighten your menus (and spirits) than by using an abundance of seasonal, fresh herbs in your everyday cooking? Learn the basics of using herbs, from indoor growing to handling, selecting, and proper storage, along with tips for seasoning effectively in various dishes. Prepare a few comfort-food favorites that showcase the winter’s best flavors: rosemary, sage, thyme, and winter savory, just to name a few. You’ll become an herbal expert in no time as you learn how to create zestier and tastier recipes while awaiting the first blooms of spring.
  On the Menu: Cranberry and Thyme Sparkler; Baked Herbal Goat Cheese with Tomatoes and Kalamata Olive Bread; Kale and Apple Salad with Walnut-Herb Dressing; Sicilian-Style Herbed Meatballs with Herbed Polenta; Shortbread Cookies with Winter Herbs and Dried Fruit.
  Instructor: Nissa Pierson, Managing Director and Founder, Ger-Nis International and Ger-Nis Culinary & Herb Center (Brooklyn, NY).

BOWERY CULINARY CENTER FAQs

HOW DO I REGISTER FOR A CLASS WITH A GIFT CERTIFICATE OR A GIFT CARD?

For Culinary Center gift-certificate redemption, please e-mail us at nehou.culinary.center@wholefoods.com or call 212.420.1320 x245.

For Whole Foods Market gift-card redemption, please come to Customer Service at Whole Foods Market (Bowery location only) 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. Advanced teen cooks are welcome to attend with our consent. Please contact the Culinary Center staff (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 promptly at the start-time of class. We will ask for your last name and your confirmation number at the door. 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.) Doors will close 20 minutes into the start of class. There are no refunds/transfers for latecomers.

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 at the discretion of the instructor.

WHAT DOES A "DEMONSTRATION" CLASS ENTAIL?

Demonstration/Tasting classes last approximately two hours, unless noted otherwise. A total of 24 students are seated, with lots of opportunity for questions and discussion. Students do not participate in hands-on cooking during a demonstration class. Generous tasting portions will be distributed during class.

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 demonstration and hands-on cooking, and students are divided into teams of four. Generous tasting portions are served toward the end of class.

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

For hands-on classes, please wear/bring flat, closed-toe shoes. Loose, comfortable clothing is recommended. We provide aprons, knives, and all other equipment.

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

Space is tight in the Culinary Center, so we request that all parents sit at our "observation tables," located right outside the Culinary Center.  There are big windows that will allow you to watch your child participate in class.

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

For our younger age group (2 to 5 years old), we ask that ONE parent/caretaker accompany the registered child. The adult does not have to pay for an additional registration. Due to space limitations, we cannot accommodate more than one adult chaperone.

WHAT IF I HAVE FOOD ALLERGIES OR DIETARY RESTRICTIONS?

Please notify the Culinary Center immediately if you have any food allergies or restrictions. While we will make every attempt to include you in the class, we may suggest an alternate class with a more appropriate menu to accommodate your needs.

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 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 in the class with a friend, family member, or colleague.

 DO YOU EVER CANCEL CLASSES?

Although we make every effort to avoid cancellations or changes to our calendar, the Culinary Center reserves the right to cancel any class due to low registration or instructor illness. Occasionally, we may also need to substitute instructors and/or alter recipes due to product availability and seasonality.

WHAT HAPPENS IF I AM ON THE WAIT LIST?

Upon signing up for a class wait list, you will receive an e-mail confirmation from Acteva. If a spot opens up in the class, Culinary Center staff will contact you directly via phone or e-mail. If you do not hear from us prior to class, there are no spots available. Feel free to follow up with us directly to check on your wait-list status: nehou.culinary.center@wholefoods.com

DO YOU OFFER PRIVATE CLASSES, KIDS' PARTIES, TEAM BUILDING, ETC.?

Yes, but private events are much more expensive than our public classes, and must be booked 3 to 4 months in advance. Please contact Culinary Center Director Min Liao for details, or call 212.420.1320 x245.

I AM A PRIVATE CULINARY INSTRUCTOR, AND I WANT TO RUN A CLASS OF MY OWN. DO YOU RENT THE SPACE?

Due to liability issues, we typically do not rent the Culinary Center to third parties for cooking classes. We do, however, offer day rentals of the Culinary Center for film/photo shoots or private tasting events. Please contact Culinary Center Director Min Liao for details and rates.