They’re almost too good to be true: Cooking classes taught by Atlanta’s finest chefs, at a variety of locations – all in The Cook’s Warehouse state-of-the-art kitchens. Even better, 100% of the proceeds benefit ACFB.
Each class lasts two hours, and ticket prices begin at $55. Most are demonstration-based, with chefs preparing a sampling of recipes. On occasion, we do offer hands-on classes. Classes wouldn’t be complete without tastings, samplings and a chance to win door prizes.
Chefs not only donate their time, but they also bring their own ingredients. The Cook’s Warehouse donates their space in four locations: Brookhaven, Decatur, East Cobb and Midtown/Ansley Mall.
For more information, contact Simple Abundance at firstname.lastname@example.org or 404.892.FEED (3333) x1248
When and how often are Simple Abundance Cooking Classes offered?
Classes are offered an average of two Monday evenings each month from 7:00 – 9:00 p.m. Class dates are arranged to accommodate our chefs’ schedules.
Where are the classes held?
The Cook’s Warehouse offer their state-of-the-art kitchen space in four different locations:
- Brookhaven at 4062 Peachtree Road, Atlanta 30319
- Decatur at 180 W. Ponce de Leon Ave. , Decatur 30030
- East Cobb at 1311 Johnson Ferry Rd., Suite 568, Marietta 30068
- Midtown/Ansley Mall at 1544 Piedmont Road, Suite 403-R, Atlanta 30324
Are the recipes easy to learn?
Our goal is to provide classes that give our participants new skills in their own kitchens. While some classes are more advanced than others, most recipes are surprisingly easy to create at home!
Do we get to taste the food?
Of course! Class would not be complete without your chance to sample everything that was prepared by the chef. Each class also includes wine tastings and a chance to win door prizes.
Do the classes ever focus on specific techniques?
Absolutely. Our chefs have shared their own unique twists on everything from pickling and iron-skillet cooking to sauces and grilling!
How do you choose the chefs who teach your classes?
The cause of hunger is one that many chefs embrace, and ACFB has received incredible support from Atlanta’s hospitality industry throughout the years. We invite chefs from the best establishments in town, and most often they are glad to help. Many have returned to teach again after their initial experience.
Who are some of the chefs on your roster?
We’ve been fortunate to have a wonderful roster of chefs! See an extensive list of Simple Abundance chefs.
Are Simple Abundance Chefs involved in other hunger relief efforts?
Yes. Many participate in gala fundraisers such as Share Our Strength’s Taste of the Nation. Several also host Supper Club, ACFB’s monthly dine-out event.
Sign me up! How do I register, and when is payment due?
Register for individual classes either through the Register tab or on our Events page. Payment is due upon registration. If you need to cancel we require notice 48 hours in advance. A one-time class credit will be issued for a future class.
The chefs who donate their time and talent to teach ACFB’s Simple Abundance Cooking Classes are the cream of the crop! Many have been featured on Top Chef or Iron Chef, received the prestigious James Beard Award, and/or authored their own cookbooks. See below for a sampling of some of our most popular Simple Abundance Chefs:
- Hugh Acheson of Empire State South
- Rob Alexander of H&F Bread Company
- Brent Banda of La Tavola Trattoria
- Archna Becker of Bhojanic
- Drew Belline of No. 246
- Chad Clevenger of Alma Cocina
- Shaun Doty of Bantam + Biddy
- Ron Eyester of Rosebud and The Family Dog
- Ford Fry of JCT Kitchen, No. 246 and The Optimist
- Julia LeRoy of Watershed on Peachtree
- Mary Moore of The Cook’s Warehouse
- Keira Moritz of Pacci Ristorante
- Christian Speigal of Wahoo
- Joe Truex of Watershed on Peachtree
- Virginia Willis of Virginia Willis Culinary Productions
- Kevin Gillespie of Woodfire Grill
- Anthony Gray of Southern Art and Bourbon Bar
- Don Hackett of Sherlock’s Wine Merchant (Senior Wine Educator)
- Chris Hall of Local Three
- Robert Holley of Atlanta Fish Market
- Linton Hopkins of Restaurant Eugene
- Scott Keefer of The Original El Taco
- Gerry Klaskala of Aria
- Jimmy Meas of Aja
- Piero Premoli of Pricci
- Kevin Rathbun of Krog Bar, Rathbun’s and Kevin Rathbun Steak
- Steven Satterfield of Miller Union
- David Sweeney of The Bakery at Cakes & Al
- Dan Tederous of Chops Lobster Bar
- Doug Turbush of Seed Kitchen & Bar
- Chip Ulbrich of South City Kitchen
- Ian Winslade of Murphy’s
Classes are first-come, first-served and often fill up quickly. To register, please scroll down to class schedule and click on the link to our secure site. Please have your credit card information handy.
Please note that the non-refundable class tuition fee is required at the time of registration.
Cancellation Policy: Cancellation is accepted no later than 48 hours prior to the scheduled class. No cash refunds will be given. A one-time class credit will be issued, based upon schedule availability.
Menu Changes: All class menus are subject to change at any time due to seasonality, availability and/or the chef's discretion.
March 2, 2015
Chef Will Brown of Will’s Way Creole Kitchen
The Cook’s Warehouse – Midtown
Down by the Bayou
$55, 7:00 – 9:00 PM, Demonstration & Tasting
You may not be from Louisiana, but there is no reason that you can’t cook like you are! Hailing from Opelousas, LA, Chef Will Brown knows how to whip up dishes with a little Cajun, a little Creole and a lot of Soul. In December 2013, Chef Will Brown opened the doors to his highly anticipated new food concept, Will’s Way Creole Kitchen. Located in the Sweet Auburn Historic District, Will’s Way Creole Kitchen has been delighting diners with crowd-pleasing favorites such as Bayou Fried Catfish, Etouffee, Jambalaya, Red Beans and Rice and Boudin. Tonight, we welcome him to the Simple Abundance family as he shares this array of traditional recipes. Snack on Pistolets while Chef Will demonstrates Red Beans & Rice with Beef, Homemade Smoked Sausage & Creole Fried Chicken. Evening includes wine tastings sponsored by National Distributors and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.
March 23, 2015
Chef Todd Ginsberg of The General Muir
The Cook’s Warehouse – Decatur
A Traditional Passover Meal
$55, 7:00 – 9:00 PM, Demonstration & Tasting
The General Muir has been compared – with good reason – to the Jewish delicatessens of New York City. With freshly baked bagels, crusty rye breads, latkes with applesauce, and house-cured pastrami and corned beef, it’s become a favorite among locals and homesick New Yorkers. So it’s no surprise that Chef Todd Ginsberg decided to explore the traditional foods of Passover in this class. Whether you are planning your own Passover Seder or just want to learn some great recipes from a revered chef, this is the class for you! Evening includes wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.
Simple Abundance Cooking Classes would not be possible without the generous support of our sponsors. Thanks to Atlanta Homes & Lifestyles Magazine for helping get the word out; The Cook’s Warehouse for providing kitchens for our classes; Hey! Roger Design & Illustration for designing our brochure; Gordo’s Print Service for printing the brochures; Bella Cucina Artful Foods and Cabot Cheese for providing door prizes for each class; and National Distributors and Sherlock’s Wine Merchant for providing our wine tastings.