Cooking Classes & More!
Are you ready to expand your knowledge of cooking techniques and recipes from across the South and around the world? Join us for our immersive and entertaining experiences as you learn hands-on skills from our multi-talented instructors in our state-of-the-art kitchens. Invite your friends and family, and sign up now.
About the Instructors
Our chef and guest instructors are culinary experts in their respective fields and have honed their skills in the best restaurants, hotels, corporate dining rooms and other world-renowned hospitality settings. They look forward to sharing their knowledge and professional tips with you.
Spring 2025 classes
When: Classes are held from 10:30 a.m. to 1:30 p.m. on the days/dates as noted.
Where: Culinary Institute of the South, 1 Venture Drive, Buckwalter Place, Bluffton, SC 29910
Cost: $150 per class. Aprons are provided.
Participants will be provided recipes, a group photo from their class and a personalized Certificate of Participation.
Ready to register? Scroll down to the bottom of the page for instructions and link.
Click on bars below to learn more about each class!
Chef Frank Chiasera of Chef Frank’s Bistro in Port Royal will teach participants how to prepare three different soups: chowder, bisque and a broth-based soup. Forget about macaroni and cheese – soup is truly the ultimate comfort food!
Chef Frank Chiasera
In this hands-on class, our Dean/Chef Jacqueline Orak will share tips and techniques for successfully baking French classic desserts. The students will enjoy the baked goods and will also take home pastries to share! Recipes, a group photo and a personalized Certificate of Participation will be provided.
Dean/Chef Jacqueline Orak
Chef Chris Litts will teach you how to make a delicious four-course vegetarian dinner party. Vegetarian cooking is a stand-alone culinary art form in every sense, assuring us that there is far more to plant-based food than tofu stir-fries and eggplant casserole.
Chef Christopher Litts
Chef Opie Crooks leads this class featuring ingredients from the seasonable landscape of the Lowcountry including the hands-on preparation of a main course, side dishes and dessert because fresh is a flavor. Chef Opie serves as the Culinary Director of FARM Hospitality Group.
Chef Opie Crooks
Chef/Owner and South Carolina Chef Ambassador Leslie Rohland will teach you how to prepare jambalaya, a savory rice dish that developed in Louisiana (known as the “The Jambalaya capital of the world”). Fusing together African, French and Spanish influences, this popular dish consists mainly of meat or seafood (or both) and vegetables mixed with rice and spices.
Chef Leslie Rohland
Chef Richard Canestrari of Pour Richard’s will teach you how to cook one of the most popular showstoppers on his menu: a Cochinillo Asado, or roast suckling pig with roasted potatoes, charred vegetables and a fabulous Spanish dessert.
Chef Richard Canestrari and Ally Rogers, co-owners of Pour Richard’s
Guest Instructor Carrie Hirsch will teach tweens how to make delicious snacks, a main course and a special dessert. Students will then sit down together at 12:45 p.m. to taste their recipes. One parent or guardian will be invited to join each child for the tasting!
Guest Instructor Carrie Hirsch
Registration Information
Instructions: Click the “REGISTER HERE” button above. Scroll through the list of offerings, and then hit the “Select” button for the course you’re interested in. Next, hit “Add Section.” Then, go to your Cart and follow prompts to sign in, checkout and pay.
Important Note: When signing up for classes, we recommend using a desktop computer, a laptop computer or your cell phone. Apple iPad devices are not compatible with our system. If you run into any issues, please call 843-684-0923 to register by phone.
Questions or need assistance? Contact Carrie Hirsch at chirsch@tcl.edu or 843-684-0923.
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