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 email@example.com 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 three different locations:
- 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
- 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
- Mary Moore of The Cook’s Warehouse
- Virginia Willis of Virginia Willis Culinary Productions
- Kevin Gillespie of Woodfire Grill
- Don Hackett of Sherlock’s Wine Merchant (Senior Wine Educator)
- Chris Hall of Local Three
- Linton Hopkins of Restaurant Eugene
- Gerry Klaskala of Aria
- Piero Premoli of Pricci
- Kevin Rathbun of Krog Bar, Rathbun’s and Kevin Rathbun Steak
- Steven Satterfield of Miller Union
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 anytime due to seasonality, availability and/or the chef's discretion.
April 11, 2016
Chefs Holly Chute of GA Dept. of Agriculture & Savannah Haseler of Twain’s Brewpub
The Cook’s Warehouse – Decatur
Georgia Grown Goodness with Twain’s Brewpub
$55, 7:00 – 9:00 PM, Demonstration On & Tasting
With deep roots in sustainability, quality, and integrity, Georgia Grown – a program of the Georgia Department of Agriculture, aids our state’s agricultural economies by bringing together producers, processors, suppliers, distributors, retailers, agritourism and consumers in one powerful, statewide community. As a strong advocate for Georgia Grown products, Chef Savannah Haseler of Twain’s has been named as one of only five Georgia Grown chefs for 2016. Tonight, she is joined by Chef Holly Chute, Georgia Grown’s Senior Executive Chef. Together, they will highlight the amazing products, meats, produce and more that can be found in our great state as they prepare an early springtime meal that is sure to “wow”! Complete class menu coming soon. Evening includes wine tastings and a chance to win tasty door prizes.
April 18, 2016
Chef Zach Meloy of Better Half
The Cook’s Warehouse - Midtown
You Are Our ‘Better Half’
$55, 7:00 – 9:00 PM, Demonstration & Tasting
Zach and Cristina Meloy are the couple behind the supper club PushStart Kitchen and now, Better Half - where family is their inspiration. Their name comes from their complementary support of each other, as well as their realization that the people they feed are, in a sense, the half that makes them whole. In 2015, they were selected by Zagat for the “30 Things You Need to Eat & Drink This Summer in Atlanta” list. No doubt they will be on “must try” lists again this year with their ever-changing, seasonal menu that reflects their love for what they do as well as the best products the South has to offer. Complete class menu coming soon. Evening includes wine tastings and a chance to win tasty door prizes.
June 27, 2016
Chef Eric Roberts of The Iberian Pig
The Cook’s Warehouse – Decatur
Summer in Spain with The Iberian Pig
$55, 7:00 – 9:00 PM, Demonstration & Tasting
Named for the Jamón Ibérico – a type of cured ham produced in Spain and Portugal – The Iberian Pig boasts authentically Spanish cuisine right in the heart of downtown Decatur. With the restaurant’s focus on traditional cured meats and Spanish cheese, tapas, salads and cocas (flatbreads), Executive Chef Eric Roberts’ offerings during this class will easily transport you overseas as he showcases a meal highlighting summer in Spain. Complete class menu coming soon. Evening includes wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes.
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.