Loyola University Chicago’s Retreat and Ecology Campus Introduces Summer Cooking Classes in New Demo Kitchen
Woodstock, IL Campus Brings Sustainable Cooking to the Local Community
Loyola University Chicago’s Retreat and Ecology Campus will offer a series of summer cooking classes starting Saturday, May 10. These will be the first classes in the new demonstration kitchen, which features state-of-the-art equipment and a design that fosters a hands-on approach to culinary learning.
Lead by Loyola’s executive chef and Hell’s Kitchen contestant, Scott Commings, classes will feature a number of culinary themes, including farm-to-table sustainable cooking, Italian delicacies, and artisan bread-making. A number of classes will also focus on yielding valuable kitchen skills, including knife techniques, butchery, and food preservation.
“Our goal is to provide an educational, energetic, and fun atmosphere to learn the basic fundamentals in the art of cooking while also connecting people through food,” said Commings. “Sustainability is also a key part of our classes–we cook the seasonal products that come directly from our campus farm.”
During each class, Commings will discuss the ins and outs of each recipe while giving valuable tips and instruction along the way. Class attendees will work in a group setting to prepare each meal, and will have the opportunity to sit together at the end of the class to enjoy what they have prepared.
The new demonstration kitchen will be complete by the end of April with the goal of bringing the experience of a professional kitchen to students, community members, and others, including those not familiar with food preparation. The kitchen, in conjunction with the Retreat and Ecology Campus Farm, will allow students and guests to learn techniques that will lead to better, smarter, and healthier ways of living.
The classes are open to the public and will run from May 10 through September 6.
For pricing and to register, visit LUC.edu/cookingclasses.