Store Calendar
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.
Bowery Culinary Center Classes
Wednesday, May 30th
The International Dumpling
6:00 PM - 9:00 PMHands-On and Demonstration, $65 REGISTER NOW!
Dumplings are cherished throughout many different cultures, and they come in an astounding variety of shapes, flavors, and styles. Join Wai Chu, Culinary Center Educator and co-author of The Dumpling: A Seasonal Guide (William Morrow), as he takes you on a trip around the world, one dumpling at a time. Whether dropped, rolled, stuffed, or wrapped, dumplings are a welcome addition to any table.
On the Menu: Oven-Simmered Lamb Dumplings (Manti) with Minted Yogurt (Turkey); Butter-Tossed Spaetzle with Cheese (Germany); Rice Dumplings (Fen Guo) Stuffed with Pork and Kohlrabi (China); Leaf-Wrapped Rice Bundles (Juanes de Arroz) Stuffed with Chicken and Peanuts (Peru); Taro Balls (Bua Loi Phuak) in a Sweet Coconut Soup (Thailand).
Instructor: Wai Chu, Culinary Center Educator
Thursday, May 31st
Small Budget, Big Flavor
7:00 PM - 7:45 PMDemonstration and Tasting, FREE!
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
Wednesday, June 6th
Summertime Suppers with Whole Foods Market’s Wellness Club
6:00 PM - 9:00 PMHands-On and Demonstration, $50 REGISTER NOW!
It’s that time of year when temps start rising, so let’s keep it light and easy in the kitchen. Join Whole Foods Market Wellness Club’s Chef Juan Pablo Chavez as he shares a few simple, plant-strong recipes that will inspire many delicious meals in the hot, humid months to come. We’ll also help you with setting up your seasonal pantry and fridge, so you’ll be stocked with plenty of healthy options all summer long. Beginners welcome!
On the Menu: “Get Your Greens On” Smoothie; White Bean and Spinach Salad with Summer-Herb Vinaigrette; Kale Waldorf Salad; Bok Choy Apple Slaw.
Instructor: Juan Pablo Chavez, Tribeca Wellness Club Chef/Educator.
Thursday, June 7th
Asian Sandwiches
6:00 PM - 9:00 PMDemonstration and Hands-On, $60 REGISTER NOW!
Something magical happens when you slip your favorite Asian ingredients between a couple slices of bread. From traditional street-food classics to downright quirky food-truck inventions, Asian sandwiches can be stuffed with a fantastic variety of fillings and flavors. Let Culinary Center Educator Wai Chu show you how to make some of these sensational sandwiches that are winning over hearts (and stomachs) all over town.
On the Menu: Vietnamese Grilled Pork Sandwiches (Banh Mi); Spicy Chicken and Kimchee Tacos; Shiitake Mushroom Steam Buns; Indian-Style Kati Roll.
Instructor: Wai Chu, Culinary Center Educator
Sunday, June 10th
KIDS! Fiesta Fun with THE CREATIVE KITCHEN
Hands-On, $30 [click on links below to register]
Ages 2 to 5 (+1 parent), 12:00 pm – 1:00 pm
Ages 6 to 9 (Drop-Off Class), 2:00 pm – 3:00 pm
Ages 10 to 13 (Drop-Off Class), 4:00 pm – 5:30 pm
Join us for a Sunday cooking party as we celebrate summer and whip up a tasty Mexican feast with our favorite fruits and veggies! We’ll show you how fun and easy it can be to eat a rainbow’s worth of colorful foods, and you’ll also bring home a healthy, handmade snack for your family.
On the Menu: “Guacamole in a Bag” and/or Mango & Black Bean Salsa; Homemade Tortilla Chips; Mexican Cactus Salad; Summertime Fish Tacos (Vegetarian Option Available); Mexican Chocolate Milkshake with Organic Valley Whole Milk.
Instructors: Cricket Azima, The Creative Kitchen; Min Liao, Culinary Center Director
Tuesday, June 12th
Homestyle Filipino Cooking with Maharlika
6:00 PM - 9:00 PMHands-On and Demonstration, $60 REGISTER NOW!
Compared to other Asian cuisines, Filipino food has often been overlooked in the culinary world; but New York-based Maharlika Filipino Moderno set out to change that with its initial pop-up restaurant (early 2011) and recent brick-and-mortar East Village and Brooklyn (DeKalb Market) locations. The bold flavors and unfussy presentations of authentic Filipino food—with its Malaysian, Chinese, Spanish, American, and indigenous influences—may just be the ultimate in “Asian fusion” cooking. Tonight, the powerhouse team behind Maharlika shares a few of their favorite ingredients and techniques for preparing regional Philippine dishes at home, and brings you closer to Manila… one bite at a time.
On the Menu: Filipino Ceviche (Kilawin); Traditional Chicken Adobo; Roasted Eggplant Puqui Puqui; Garlic Rice.
Instructors: Chef-Owners Noel Cruz and Miguel Trinidad; Co-Owner Nicole Ponseca.
Wednesday, June 13th
Vegetarian Pasta Suppers
6:00 PM - 9:00 PMHands-on and Demonstration, $55 REGISTER NOW!
Jump-start your work week with some fresh and creative pasta ideas that are completely meat-free and totally delicious. Whether you’re a lifelong vegetarian or someone who’s simply looking to adopt a more veggie-centric diet, you’ll learn how to cook healthy and flavorful pasta dishes that everyone will love.
On the Menu: Warm Farfalle Salad with Kale, Chickpeas, and Preserved Lemon; Fettuccini with Artichokes, Peas, and Walnut Sauce; Ramp and Ricotta Ravioli with Mint-Pea Pesto; Whole-Wheat Pasta Casserole.
Instructor: Wai Chu, Culinary Center Educator
Thursday, June 14th
Beer & Mexican Street Food: An Evening with Ivy Stark
7:00 PM - 9:00 PMDemonstration and Tasting, $35 REGISTER NOW!
Start your summer right with cold beer and innovative Mexican food at its finest from Dos Caminos’ Chef Ivy Stark. Her latest cookbook, Dos Caminos’ Mexican Street Food: 120 Authentic Recipes to Make at Home (Skyhorse), explores the market stalls and roadside carts of Mexico, and celebrates the street-food favorites that represent such a vibrant, significant part of the national cuisine. Tonight, Stark shares her passion for contemporary Mexican flavors as we pair it all with craft brews from Brooklyn’s Schmaltz Brewing Company.
On the Menu: Flores de Calabaza Fritas (Beer-Battered, Stuffed Squash Blossoms); Ensalada De La Calle (Street Salad with Honey-Citrus-Jalapeno Vinaigrette); Chicken Al Carbon Tacos; Dark Chocolate Ancho-Chile Flan; Beer Samples from Schmaltz Brewing Co.
Instructor: Ivy Stark, Cookbook Author and Dos Caminos’ Corporate Executive Chef; Jennifer Dickey, Schmaltz Brewing Company.
Saturday, June 16th
The Modern Greek Kitchen
11:00 AM - 2:00 PMHands-On and Demonstration, $65 REGISTER NOW!
Traditional Greek cooking is often light, simple, and resplendent with seasonal ingredients—the perfect cuisine to adopt as we head into the warmer summer months. In this class, we blend a bit of the old and new: we’ll turn out traditional dishes with healthier, inventive twists, and spotlight the taste of today’s authentic Greek cuisine.
On the Menu: Modern Moussaka; Chicken with Feta, Olives, and Fresh Oregano; Black-Pepper-Crusted Tuna with Cucumbers and Herb Salad; Classic Greek Salad; Tzatziki with Fennel, Roasted Beets, and Feta.
Instructor: Carl Raymond, Private Chef and Cooking Instructor
Tuesday, June 19th
Fundamental Knife Skills
6:00 PM - 9:00 PMDemonstration 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: Creamy Potato-Leek Soup; Fennel and Orange Salad with Toasted Walnuts; Baked Fish en Papillote with Spinach and Lemon-Herb Butter; Classic Ratatouille.
Wednesday, June 20th
Fish for Beginners
6:00 PM - 9:00 PMDemonstration and Hands-On, $75 REGISTER NOW!
The most-asked questions from seafood rookies are, “What’s the best way to cook fish?” and “How do I know if it’s cooked through?” Join us as we tackle these issues and more: Learn easy recipes, essential techniques, and how to properly select fish at the market while increasing your fish-cooking confidence.
On the Menu: New-Orleans-Style Spicy Shrimp with Skillet Corn Cakes; Scallop Ceviche with Pickled Red Onion and Cuban Pineapple Salad; Bistro Niçoise Salad with Seared Yellowfin Tuna; Pan-Fried Catfish Sandwich with Apple-Parsley Slaw; Pan-Roasted Salmon with Zesty Salsa Verde.
Instructors: Wai Chu and Min Liao, Culinary Center Staff
Thursday, June 21st
Small Budget, Big Flavor
7:00 PM - 7:45 PMDemonstration and Tasting, FREE!
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
Saturday, June 23rd
The Soups and Salads of the Mediterranean
11:00 AM - 2:00 PMHands-On and Demonstration, $60 REGISTER NOW!
Indeed, lots of New Yorkers leave the city in the summertime for vacations and long weekends—but they’re missing out! This time of year is a wonderful time to stick around and enjoy the local bounty of the Northeast region. In today’s class, we’ll embark on a culinary journey and prepare some of the most popular soups and salads from various Mediterranean countries by using ingredients from nearby greenmarkets.
On the Menu: True Spanish Gazpacho; Soupe au Pistou (French Minestrone); Greek Avgolemono; Salade Niçoise with Handmade Mayonnaise; Sicilian Fennel and Orange Salad; Spanish Roasted Pepper and Onion Salad.
Instructor: Carl Raymond, Private Chef and Cooking Instructor
Tuesday, June 26th
How to Boil Water: An Evening with Tamar Adler
6:30 PM - 9:00 PMHands-On and Demonstration, $55 REGISTER NOW!
All proceeds from tonight’s class will benefit JUST FOOD.
“There is a prevailing theory that we need to know much more than we do in order to feed ourselves well. It isn’t true. Most of us already have water, a pot to put it in, and a way to light a fire. This gives us boiling water, in which we can do more good cooking than we know.”
So begins An Everlasting Meal, Tamar Adler’s practical, lyrical treatise on grounded cooking. Reviving the inspiring message of M.F.K. Fisher’s 1942 wartime classic, How to Cook a Wolf, Adler’s collection of essays and literary kitchen guidelines shows the average home cook that cooking resourcefully and instinctively is the path to better eating.
Come see and taste what she means, as we devote tonight’s hands-on workshop to preparing smart, delicious meals with seemingly bare cupboards and the simplest of techniques. We’ll learn how to perfect soft-boiled eggs, along with how to create delicious, versatile meals by boiling fresh vegetables; we’ll then make the garlic-rubbed toast and flavorful salsa verde that are boiled foods’ handmaidens.
Instructor: Tamar Adler, Author, An Everlasting Meal: Cooking with Economy and Grace (Scribner)
Wednesday, June 27th
Cook, Meet Book: "The Foods of Israel Today"
6:00 PM - 9:00 PMHands-On and Demonstration, $60 REGISTER NOW!
In The Foods of Israel Today, author Joan Nathan takes a fascinating look at some of Israel’s most beloved dishes. With culinary influences from Egypt, Germany, Iran, Italy, Libya, Morocco, Turkey, and others, the complex cuisine of Israel is indeed one of the most eclectic in the world. In this edition of our “Cook, Meet Book” series, we’ll cook along with one of the most acclaimed and enticing cookbooks of the past decade.
On the Menu: Spinach and Cheese Burekas; Bosnian Cod Stew with Tomatoes, Leeks, and Peppers (Caldo di Pesce); Jewish-Style Artichokes (Carciofi Alla Giudia); Pottage of Lentil, Frika, and Onions (Mujeddra); Quick Kibbutz Apple Cake.
Instructor: Wai Chu, Culinary Center Educator
Thursday, June 28th
Fundamental Knife Skills: Chicken
6:00 PM - 9:00 PMHands-On and Demonstration, $75 REGISTER NOW!
Ever wondered how to butcher an entire chicken, or butterfly a chicken breast? If so, come and learn the finer points of poultry knife techniques. First, you’ll learn how to properly and safely handle your knife; then you’ll work individually to break down a whole bird. We’ll finish by turning all that chicken into dishes that will add some mouthwatering variety to your everyday meals.
On the Menu: Homemade Chicken Broth; Peruvian Whole Roasted Chicken; Sautéed Chicken Breasts with Mushrooms and Red Wine Sauce; Moroccan Chicken Tagine; Soy-Braised Chicken Wings; Chicken Adobo.
Instructor: Wai Chu, Culinary Center Educator
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.
