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"She
changed the way America eats."
- New York Newsday
“To me, the very essence
of cooking is flavor. Flavors are to food what hues are to
color… with each ingredient having its own particular
character, altered by every other ingredient it interacts
with and enhanced by the cooking method used. Flavors can
evoke images of far away places or wonderful memories. They
can be subtle, intense, magnified or mysterious. And they
may be wed in classic combinations or invented anew, each
time you cook. It understands the flavors in ingredients
from around the world and how they have been used in
traditional regional cooking over the years that allow us to
draw inspiration for cooking today. We have the world at our
fingertips and can travel through time and space with
flavors at every meal. Knowing how to use them easily to
achieve pure and simple results make you a more confident
cook every time you cook.
One of the most important reasons I love to cook is because
it allows me to continue to learn. Everyday is a new
beginning, a new opportunity to satisfy my insatiable
curiosity …and my appetite, at the same time. As I learn
something, I love to share it…either in books or cooking
classes. And without fail, again I learn something through
them as well. It’s what makes cooking a constantly fresh
experience…there’s no end to the learning and sharing
process.…and you get to make everyone happy at the same
time.”
- Julee Rosso
Additional Information
Workshops
Sample Class Schedule
Email Contact |
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Registration Form and Enrollment Information
Classes will be filled in the order registration is
received. Space is limited and classes fill quickly, so
please indicate if you have a second choice date. Wickwood’s
Cooks’ Workshops began in 1994.
Please check the Workshop
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