This summer, join us for a series of recreational culinary classes at Auburn University. Enroll in an intensive four-week culinary boot camp or choose from our schedule of specialized courses, led by Chef Ana Plana, lecturer in Auburn’s culinary science program.
The Culinary Boot Camp will encompass the essential culinary skills, from knife skills to ingredient identification, while taking participants on a culinary tour of the globe. Lessons include French, Mediterranean, and Indian cuisine, and a fundamentals of baking course, all designed to hone your culinary ability. Individual culinary classes include a lesson in seasonal dishes made with local produce, a date night-themed class focused on exciting culinary creations, and an introductory baking course where you’ll make a variety of breads from around the world.
Space is limited, so reserve your spot now for a fun summer series that will leave you with meal ideas, baked goods, and culinary best practices!
About the instructor:
Chef Plana comes from a family of caterers. She worked in the food industry as a chef for over twenty years before transitioning to culinary education for more than fourteen years. Chef Plana has taught culinary classes at Miami Culinary Institute, FIU and MAST Academy in South Florida before taking on the position of Culinary Lecturer at the Hospitality Management Program at Auburn University. Chef Plana is a graduate of FIU, the Culinary Arts program at Johnson & Wales University, University of South Florida, and currently a Hospitality Management Ph.D. student at Auburn University.
Participants will experience an intensive and immersive educational culinary boot-camp. During the boot camp, participants will learn the fundamentals of culinary arts and create tasty, flavorsome, and healthy dishes from around the globe during this three-week culinary immersion camp. A different global cuisine will be covered during each week.
The four week boot camp will be held Thursday evenings from 5pm - 9pm, June 2nd, 9th and 23rd
Week one master the fundamentals: knife skills and introduction of ingredients and culinary techniques.
Week two introduces enhancement of food: additional cooking methods, fats, salts, and heat.
Week three modifying foods: flavor and flavoring with an international twist.
Vegetable Egg Roll
Chicken Vegetable Stir Fry with White Rice
Chinese Egg Tart
Marinated Greek Lamb Souvlaki
Fresh Pita
Tzatziki
Revani Cake
Fresh Pasta
Italian Sausage Ravioli
Zucchini Involtini
Coffee and Halzelnuts Amaretti
Date Night
For a nice change, create dinner together with no worries. This fun immersive culinary class will serve as a carefree date night where participants will learn to cook delicious and exciting culinary creations.
Sample Menu
Bacon Wrapped Pork Tenderloin
Garlic Broccolini
Herbed Farro
Molten Chocolate Cakes
Thursday, May 19th
5:00pm – 9:00pm
Spidle Hall Room 238
$200.00 per person
Cooking from the Garden
Participants will learn new and creative ways to cook items from your garden or what’s in season.
Sample Menu
Roasted Red Pepper Soup
Cauliflower Banh Mi with walnut & Mushroom Pate
Strawberry & Vanilla Mini Cakes
Tuesday, May 24th
5:00pm – 9:00pm
Spidle Hall Room 238
$200.00 per person
Participants will be provided with an apron, it is recommended to wear casual clothes that you don’t mind getting a little bit messy in. We ask that you wear flat comfortable shoes. Please do not wear open-toed shoes or sandals.
Face masks or protective coverings are required in culinary classes.