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Cooking for Parents & Families WorkshopPurple Kale Kitchenworks »
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573 5th St
(Btwn 8th Ave & Prospect Park West)
Brooklyn, New York 11215 (Map)
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- Class Level: All levels
- Age Requirements: 18 and older
- Average Class Size: 8
What you'll learn in this basic cooking class:
At Purple Kale Kitchenworks, we do not advocate cooking different meals for kids than adults, no matter the age. Using the modular “2 minutes” approach, we discuss the option of custom-crafting individual meals, but we teach how to make food that is, first and foremost, a pleasure to eat. In the Workshop, we talk some about picky eaters and a great deal about time constraints in preparing a meal. But this is less a class about how to feed one’s kids, and more about feeding the family as a whole.
The cost includes a greenmarket lunch, an array of tastings, a 50-page syllabus, and a bag of sample provisions to take home. Also, all Workshop participants qualify for a significantly discounted private consultation, highly recommended as a way to help put class lessons into practice.
An ambitious, yet informal five-hour workshop designed to teach ways of the professional kitchen for use in the contemporary home. The class is based in Park Slope, Brooklyn, although there is an option To Host a Workshop at Home. Students leave the Workshop after having taken various turns improvising at the class stove, cooking with terrific and often uncommon, seasonal ingredients. They return home with a broad array of foundational recipes and with increased confidence to open up their refrigerator and toss together a great meal. The Workshop is not a techniques class. It goes beyond typical culinary instruction, usually limited to specific dishes or methods, and which sends students off with a handful of recipes that they forget to use. But the Workshop also does not require culinary expertise. Simply, the class builds on whatever diverse skills students have, and helps them to re-imagine their use.
Refund & Cancellation PolicyPlease allow two weeks notice to cancel a workshop reservation for a full refund. Cancellations of single reservations within two weeks and up to three days of a workshop will receive full credit toward any class or product offered by Purple Kale Kitchenworks. Cancellations within three days prior to a workshop will incur a $75 materials fee.
For “friends” reservations, please allow more than two weeks notice to cancel a workshop reservation for a full refund. All “friends” cancellations within two weeks and up to three days of a workshop will receive full credit, minus a $75 materials fee. We regret that, given the small size of the class, all “friends” cancellations within three days of a workshop will receive no credit or refund.
Teacher: Ronna Welsh
Ronna Welsh is the owner and chef of Purple Kale Kitchenworks. Ronna has cooked professionally for over fifteen years, alternately as executive chef, pastry chef, and consulting chef in a host of fine, quirky, greenmarket-driven New York City restaurants, such as Savoy and Rose Water, as well as in restaurants, pastry shops, on farms, and in homes in the south of France, the Spanish Pyrennes, the Greek island of Lesvos, and a little town in Sicily. She has received generous accolades for her work from The New York Times, Time Out NY, Tasting Table, Eater.com, and, abroad, from Diario de Alto Aragon, a regional newspaper of the Spanish Pyrennes, where she worked at Las Torres Restaurante as a visiting chef. Ronna has written articles and developed recipes for Saveur, Time Out New York, Martha Stewart Living, The Food TV Network, and many others. Her essays about food and travel appear in various publications, including The Austin Chronicle, and collections, including Greece: A Love Story, and Italy: A Love Story. She is currently (and seemingly forever) working on a memoir about her chef apprenticeships abroad.
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School: Purple Kale Kitchenworks
Purple Kale Kitchenworks is unlike any other cooking school. Purple Kale helps the home cook who loves food but wants to put better, less scripted meals on the table, and do so efficiently and with little waste. Professional chefs use methods and tools to cook creatively and frugally, and often in challenging...
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