Take a trip around the world without leaving the Folk School Cooking Studio. Expand your ideas of cuisine by exploring the tastes, textures, and ingredients of Asia, Mexico, Italy, France, India, and more. Demystify foreign spices and learn different techniques of cooking from professionals who specialize in specific cuisines.

"Just Tacos" by Shelley Wiseman

“Just Tacos” by Shelley Wiseman

South of the Border

Shelley Wiseman introduces to us the basics of Mexican cooking, from making tortillas to creating a mole sauce in Mexican Cuisine—Viva Mexico! (Sept 7-12) Techniques for working with fresh and dried chiles, tomatoes and tomatillos, and frijoles and braises will be covered. A variety of salsas, guacamoles, and adobos (dried chile sauces) will also be made.

Shelley has 30 years experience in the kitchen with specialties in French and Mexican cooking. She was a food editor at Gourmet magazine for 12 years and is currently the senior food editor at Fine Cooking magazine. Shelley is also the author of “Just Tacos” and co-author of “The Mexican Gourmet.”

Delicious Indian Appetizers from Singh's class

Delicious Indian Appetizers from Gulshan Singh

Taste of India

Learn to cook authentic Indian meals as you explore the food cultures of India!

Gulshan Singh teaches us the easy way of cooking complete Indian meals and incorporating the spices into your everyday cooking all while taking a cultural journey in Cooking of Northern India (July 6-11). Gulshan is a native of India and has taught North Indian cooking for 20 years.

Prepare wholesome and tasty soups, curries, Indian breads like naan & paratha, chutneys and delicious appetizers like pakoras, tikkias, and samosas in Eclectic Indian Cuisine (Sept 21-27) with Ruby Banerjee. Ruby is originally from Calcutta, India. Growing up in different regions of India gave her the opportunity to experience the varied cultures and cuisines of her country.

Long to be a European Epicurean?

Surround yourself with glorious food as you explore the intricacies of French cooking from stocks and sauces to crème brûlée in Provincial French Cooking with Jerri Fifer (Jan 19-25).


Annie Erbsen De Bacco

Mother daughter duo Annie Erbsen De Bacco & Barbara Swell will share hand-gathered “peasant” recipes from French and Italian Alpine farmers, grandmothers, and chefs in Alpine Farmhouse Cooking (Mar 16-21). Born and raised in Western NC, Annie currently lives in the Alpine wonderland in Valle d’Aosta, Italy where she enjoyed creating a fusion between Alpine and Appalachian cuisine. Read more about Annie on her blog Appalachian to Alpine.

Celebrate Scandinavian Heritage Week by learning the art of mini Swedish Meatballs, Finnish Wedding Rings, Danish Sugar Pretzels and more in Kim Henderickson’s Beginning’s and Endings (Mar 23-29). Scandinavian Heritage Week honors the Folk School’s roots, inspired by “folkehøjskole” of these northern European countries.

Students make crescent rolls in Wally Maria's class.

Students make crescent rolls in Wally Maria’s class.

Learn the secrets of Italian cooking from a Italy native Wally Maria Mazzucco. Wally was born in Belluno, Italy, and moved with her family to Pordenone, north of Venice in the Italian region of Friuli. Her grandparents owned and operated a ristorant-hotel, where Wally learned to make traditional dishes that she later revised and applied in her own cooking and classes. We are lucky to have Wally Maria teach two of these classes in 2014: Northern Italian Cooking—Everyday to Glamorous (Aug 3-9) and Winter and Christmas Traditions of Northern Italy (Dec 7-13). Learn to utilize traditional techniques, fresh seasonal ingredients, and specialty products with centuries of history with a Northern Italy aficionado.

Crave Mediterranean? Discover how to use wild greens, edible flowers, berries, seeds, and herbs to cook and eat like a Greek in Big, Fat, Wild Greek Cooking (June 8-14) with Patricia K. Howe. Patricia is a third-generation chef specializing in the traditional cuisine of Crete, Greece. She is co-owner of Wild Crete Travel, a tour company offering tours on Crete about traditional cuisine, wildflowers, and culture.

Cullen skink, Cranachan, Clapshot, and Clootie Dumpling… Traditional Scottish food may have some odd names, but it is always delicious! Enjoy an introduction to a wide range of traditional baking and homey meals, as well as modern Scottish favorites and dishes to impress in Wendy Harrison’s A Wee Bit of Cooking during Scottish Heritage Week. Learn more about Wendy, who lives in the Highlands of Scotland (Aberdeenshire), on her food blog A Wee Bit of Cooking.

Delicious Asian dish by Tony Pisconeri

Delicious Asian dish by Tony Pisconeri

Tour of Asia

Explore exotic food ingredients, recipes, cooking techniques, and presentations of cuisine from around Asia – China, Japan, Thailand, Malaysia, Korea, and Vietnam in Asian Cuisine (May 25-30) with Tony Pisconeri of Atlanta. Tony will discuss food culture and demystify Asian ingredients, cooking tools, and kitchen techniques to create authentic and delicious dishes!

 Register for these Cooking classes and more on our website. View all our Cooking classes in 2014 in our brand new eBook Catalog.



Cory Marie Podielski
About Cory Marie Podielski

Cory Marie Podielski is a freelance graphic designer, photographer, and writer for the John C. Campbell Folk School. She has been writing for the Folk School Blog since 2012 and enjoys interviewing artists, musicians, and craftspeople. In her spare time, she enjoys playing the banjo, dancing, printmaking, playing in clay, and assisting in Folk School bread baking classes. podielski.com