Napa Valley College’s Napa Valley Cooking School in St. Helena trains students for professional culinary careers.
You can sample food made by the students at an Open House and Marketplace from 5 to 7 p.m. March 22 at the school. You can see the Belle Rhodes Teaching Kitchen and the school’s garden and chicken coop. Those attending will meet Executive Chef Barbara Alexander, Chef Laura Lee and current culinary students while sampling some of their work. There will also be global street foods, jams, sauces, artisan pastries and breads, and chocolates available for purchase.
As leaders in their industry, the Napa Valley Cooking School is striving for sustainability, using local, organic produce, meat, dairy, and eggs. The school even has an organic garden and a chicken coop with rare and heritage breed hens. The culinary students learn how to reduce waste with composting and recycling. Classic techniques, all basic skills, butchery, artisan baking, nutrition and food safety are part of the curriculum as well as wine appreciation and food and beverage cost control. From regional cuisines and modern culinary techniques to the highly successful student run restaurant sessions, the culinary instruction is followed by an externship in fine dining restaurants to enhance skills and experience.
Napa Valley Cooking School is located at the college’s Upper Valley Campus, 1088 College Ave., St. Helena. Call 707-976-2901 for details on the open house.
A new Napa Valley Cooking School class will start in the fall. See www.napavalley.edu/cookingschool for more information.