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 simpleabundance@acfb.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

Class Schedule:

Cooking Globally/Sourcing Locally: Seasonal Spanish Cuisine Using Georgia Grown Ingredients with Chef Landon Thompson of The Iberian Pig

May 6, 2013
The Cook's Warehouse – Decatur
($55, 7-9 p.m. Demonstration & Tasting)

The Iberian Pig, known for its take on modern Spanish cuisine, has made quite the name for itself especially among the booming culinary scene in downtown Decatur. This class is all about demystifying and cooking global cuisine utilizing readily available, locally sourced ingredients. And who better to do that than Georgia’s own Chef Landon Thompson? He’ll demonstrate how to make Classic Basque Pintxos de Boquerones – oil cured Spanish white anchovy (boquerones), manzanilly olives and mandarin orange segments on a wooden skewer finished with parsley and smoked virgin olive oil; First Harvest Ensalada “Gazpacho” – all locally and organically sourced produce: cucumber, red torpedo onion, sweet red peppers, red cherry and sun gold tomatoes, sherry vinaigrette, arugula and migas; Marinated Skirt Steak “a la plancha” – Spanish style chimichurri, early spring succotash of field peas, corn and morcilla sausage; and Churros – handmade Spanish fritters served with cinnamon and chile infused hot cocoa . Evening includes wine sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.

Click here to reserve your seat using our secure online registration service.

Sushi Hands-On with Chef Jimmy Meas of Aja/Here to Serve Restaurants

May 7, 2013
The Cook's Warehouse – Brookhaven
($65, 6:30-9:30 p.m. Hands-On & Tasting)
Please note the earlier and extended class time and that class takes place on Tuesday.

Class participants will roll up their sleeves and try their hand (literally) at making sushi. Chef Meas, a Sushi Chef since 1991, will personally guide you through preparing the following: Rainbow roll, Volcano Roll, Tuna Sushi, Salmon Sushi and Yellowtail Sushi. Evening includes wine sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.

Click here to reserve your seat using our secure online registration service.

Cooking Full-On Farm to Table III with Chef Linton Hopkins of Restaurant Eugene

May 20, 2013
The Cook's Warehouse – Brookhaven
($60, 7-9 p.m. Demonstration & Tasting)

Learning to cook with what is available is essential to farm-to-table cuisine.  Join Chef Linton Hopkins as he prepares a three course meal based on the "surprise" ingredients of a Community Supported Agriculture (CSA) box.  It will be a real-life Iron Chef adventure in which participants discover the techniques and best practices of farm to table cookery. Discover what pantry items are essential to the larder of those who want to cook straight from the farm with minimal recipes and menu planning, and how to make most everything from scratch. As it is in real-life, the menu and ingredients will be unknown to Chef Hopkins until they are delivered straight from the farm.  This class is a must for anyone who enjoys farmers market shopping or belongs to a CSA group. 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.

Click here to reserve your seat using our secure online registration service.

Where There’s Smoke… with Chef Joe Schafer of King + Duke

June 10, 2013
The Cook's Warehouse – Brookhaven
($55, 7-9 p.m. Demonstration & Tasting)

Chef Joe Schafer, now heading the kitchen at new restaurant King + Duke, returns to Simple Abundance to teach attendees how to prepare an entire meal cooked on the grill. He’ll demonstrate how to make Warm Griddled Buttermilk Cheese with heirloom tomatoes, bagna cauda, local basil and sourdough toast, Georgia Shrimp with white wine, chilies and squash blossoms, and Smoked Half Chicken with sweet onions and bread salad. 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.

Click here to reserve your seat using our secure online registration service.

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.