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Nunez Culinary is offering a variety of leisure classes on Tuesday and Wednesday evenings through July and August. Revisit this post or monitor Nunez social media for announcements of future classes. Pictured, guests whip up sauce in the Culinary Kitchen during our condiments class.
Evening Weeknight Classes Cover Everything from Wine Pairings with Homemade Pasta to French Bread and Floral Arrangements
The Culinary Café at Nunez Community College is open to the community this summer with classes teaching a wide variety of impressive meals and kitchen skills. Revenue from these weekly courses will support the Nunez Foundation Culinary Fund, enabling scholarships and enhanced programming opportunities for Nunez students. Each week, Nunez Culinary Instructors Chef Ronda DeForest and Chef Doyle DeForest, who previously owned and operated Café Aquarius in Chalmette before teaching at Nunez, will pass on their expertise to the community in order to raise funds for the growing Culinary Arts and Entrepreneurship program.
On the heels of their 3-part Ultimate Brunch Basics series this June, Chef Ronda and Chef Doyle are planning more than 10 unique classes that will be held on weekday evenings from 5:30 p.m. to 8:30 p.m. on the Nunez campus. Classes will be offered throughout July and into August. Click the links below to register for each class.
Friends of the Culinary program will serve as guest instructors for future classes such as charcuterie and how to create your own living terrarium. Themed classes will address topics such as adapting recipes for health, protein-focused meals, and growing your own indoor herb garden.
These leisure classes are open to everyone. Participants do not need to be enrolled at Nunez to register, but they do need to be at least 21 years old to register for classes that include wine pairings. Health-focused classes will be alcohol-free.
Requests for future classes can be emailed to [email protected].
If you would like to support Nunez's Culinary program but are unable to attend a leisure class, donations can be made to both the Nunez Foundation Culinary Fund and our Cook-Off for the Coast team, which consists of Culinary students and faculty, but benefits our Coastal Studies program.
The class list will be updated as classes are confirmed. Check the Nunez website and social media for the latest.
Tuesday, July 14
Vive la Baguette: A Bastille Day Culinary Celebration
- Celebrate France’s national day by mastering the art of the perfect French bread with Chef Doyle and enjoy eating your creation with cheese pairing and wine tasting. Taste and design your own pairings featuring premium French cheeses matched with regional boutique wines. (21+)
Wednesday, July 15
- Let Jessica DeFraites, a St. Bernard native and former co-owner of The Ladybug's Garden & Gifts, show you how to transform standard supermarket bouquets into jaw-dropping, high-end floral masterpieces. Sip, snack, and learn the insider secrets to making affordable flowers look like a million bucks. (21+)
Wednesday, July 15
From French Bread to French Toast: An Ode to French New Orleans
- Celebrate France’s national day by mastering the art of the perfect French bread with Chef Doyle and enjoy turning this creation into Pain Perdue, New Orleans style French toast. Learn the classic techniques of dough hydration, kneading, and shaping to achieve that iconic golden crust. (15+)
Tuesday, July 21 & Wednesday, July 22
Flour, Fire & Flask: Your Two-Part Italian Culinary Awakening
- If you've always wanted to make Italian food from scratch but felt intimidated by the dough, this is your sign to sign up! Get two nights of hands-on cooking in the Nunez Culinary Cafe, a menu featuring fresh pasta, Alfredo, focaccia, and cannoli, and plenty of chianti to fuel your inner chef. (21+)
Thursday, July 23
That’s Amore: The Art of Handmade Pasta & Alfredo
- Led by Chefs Doyle and Ronda, this leisure course is 100% beginner-friendly and 100% delicious! Learn to make a classic Italian egg pasta dough, roll and cut it into fettuccine, and discover the secret to a rich, silky Alfredo sauce that relies on technique rather than heavy, jarred fillers. (15+)
