Cooking Class - Bake and Bond - Family Fun
Whisk, Mix and Munch in This Fun Family Dessert Cooking Class
Gather your loved ones and make sweet memories while creating delicious desserts! In this fun cooking class, a skilled chef will guide you and your family in preparing treats like Whoopie Pies, Brownie S’more Bars and crispy Elephant Ears. This interactive experience is perfect for kids, teens and adults, ensuring everyone enjoys baking and tasting these delights. Come on for a rewarding culinary adventure for the whole family!
Tea, coffee and water will be provided. Guests are welcome to bring non-alcoholic beverages.
This class is suitable for ages 7+ with an adult present. Children under 17 must be accompanied by a paying adult. Class price is per person.
- Minimum Guests 1
- Maximum Guests 16
- Meal Courses 3
- Event Duration 2-2.5 hours
- Labels Baking, Cake Baking, Kids, Kids Cooking Series, Teens, Teens Cooking Series
- Additional information In this class you will be working hands-on in groups of four sharing work stations and equipment.
Reviews guests left for other experiences with Chef Kate or Resident Chef
Preston
02 Dec 2024
Love the class and learn a lot of new cooking techniques
Deb
07 Nov 2024
We worked with Rebecca and she was awesome! We had a great time. Rebecca taught us kitchen tricks and cooking techniques. We loved her sense of humor. We felt comfortable and welcome. We will definitely be taking more classes with Rebecca!
Gretchen
07 Nov 2024
Rebecca was a ton of fun and the food was absolutely delicious. It was my son’s birthday gift and we had a great time!
Meet your chef
Chef Kate brings a sense of artistry to her culinary endeavors. She was a Corporate Training Chef before trying her hand at catering and concessions. Having worked in eateries ranging from food trucks to large-scale food production lines, she finally indulged her passion for teaching others. Students fortunate enough to learn from Chef Kate and her exceptional team come away with a new appreciation for the joy of food.
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