"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."
- Julee Rosso
Cook's Workshops will resume in 2010 following the publication of Julee's newest books
- meanwhile you may email
of your interest to be notified as the schedule in announced.
Sample Class Schedule
For several weeks each year, Julee opens her Lakeshore Cottage and The
Wickwood Inn to a small number of guests eager to share her passion for the food, wine,
and the good times in the kitchen that have been her signature for over twenty five years.
Through a series of cooking classes Julee shares her knowledge, insatiable curiosity,
contagious enthusiasm and the secrets of her professional cooking and travel experiences.
She brings to the table her signatures of simplicity, intense flavors and culinary
Over the course of the three day workshops guests cook, share tips and lore and dine
together in classes led by Julee. Each days program offers something different. The
mornings begin with a three hour class preparing a complete menu, and covering marketing
tips, new ingredients, cooking techniques, suggested complimentary wines and cheeses,
Julee teaches how to magnify flavors, create new taste combinations and simple cooking
techniques for everyday, entertaining, and the secrets of cooking healthy without
sacrificing beloved flavors. At every juncture Julee shares her personal cooking style.
Topics such as todays hot food trends and ingredients will be discussed along with
the latest professional secrets. The classes will be relaxed and unintimidating exchanges
of information and they will enjoy the fruits of their labor at Luncheon
around Julees big farmhouse table. In the afternoons, class participants will be
invited on guided tours of local growers, markets, artisans, vineyards, art galleries,
shops and restaurants or may attend several optional classes and tastings offered by guest
chefs. Evenings will be devoted to wine and cheese tastings, another cooking class, a
collective dining experience, or a visit to a local restaurant. All recipes are geared to
the home cook and guests will be supplied with aprons as well as detailed recipe booklets
that are theirs to keep. Each workshop is packed with Julee style of learning, laughing,
sharing and savoring, all resulting in many happy memories.
The class is limited to twenty guests. The schedule begins with dinner on the first
evening and ends after lunch on the last. The fee is $3,500 for 2005 and 2006 and includes
all classes conducted by Julee and the optional guest chef classes, tastings,
transportation for local visits, all meals and lodging at The Wickwood Inn.
Wickwood Inn is located in the art village of Saugatuck, in southwestern Michigan on the
shores of Lake Michigan. Saugatuck is forty miles south- west of Grand Rapids, sixty miles
west of Kalamazoo and midway, 2 ½ hours, between Detroit and Chicago. The adjacent
villages of Saugatuck and Douglas are active art communities noted for over 35 galleries,
numerous restaurants, just over 150 boutiques and shops music and film festivals, and
water activities on the surrounding lakes and rivers.