“You are what you eat.”

Held Mondays at 6:30pm

Upcoming Session Start Date:

January 13th, 2025

(ONLY A FEW SPOTS LEFT! CALL OR EMAIL TO REGISTER!)

About:

Join us in this six-week program as we take a look at the nutritional side of the kitchen and dining table. Hosted by Chef Andrew Schmidt, the Nutritional Series will educate students on health trends, nourishing concepts, proper techniques, and more! This series is open to all skill-levels, targeting those who have little to no nutritional experience or those who wish to improve their current skillset.

Chef and Instructor:

Chef – Andrew Schmidt:

Chef Drew is the newest member to join Classic Cooking’s beloved chef staff. He is a graduate of the Culinary Institute of America with over 10 years of hands-on kitchen experience. Drew has an extensive background in plant-based/seasonal menus, refined and rustic cooking techniques, as well as classical French and Italian culinary training. His passion for, and education of, food history/traditional cultural recipes opens the door for a deeper understanding and appreciation of recipes, covering not just how we cook great food, but rather why we cook it in a certain, special way. In his own words, “I aspire to share the stories and artisanal crafts that illustrate how food and drink is an eternal bond between us all.”

Instructor – Karla Schmidt:

B.S. in Foods & Nutrition and Certified Nutritionist (C.N.)

An educator at heart and the loving mother of Chef Andrew, Karla is determined to help others achieve healthier lifestyles by, first and foremost, educating them. As she often says to her clients and audiences, “knowledge is power.”  She has enjoyed over 25 years of experience in the field of nutrition as an educator, private nutritional consultant, researcher, writer, dietary supplements specialist, and public speaker. Mrs. Schmidt is a published author of several nutrition articles and regularly speaks at natural products retail events, corporate meetings, fitness & wellness centers, health professionals’ education events, universities, local schools, and parent groups. 

Concepts and Menus:

Week 1 – Eat Real Food: Learn How to Nutritionally Balance & Prepare Meals with Whole Foods

  • Lecture Portion (30-40 mins)
    • Clean eating basics―Learn about the benefits of a healthier diet, recommended foods, and artificial ingredients to eliminate, foods to moderate, core clean eating principles and nutritional guidelines, how to stock your kitchen, and more.Clean eating isn’t about abiding by a strict set of rules―it’s about incorporating more real food into your diet and establishing healthy habits that help you feel your best.
  • Menu:
    • Starter/Soup/Salad:
      • Golden Beet and Apple Salad tossed with Toasted Walnuts and a Cider Vinaigrette
    • Main Course:
      • Grilled Chicken Breast Topped with Tomato Salsa Fresca served with Sweet Potato Mash and Sautéed Green Beans, Caramelized Shallot and Toasted Shaved Almonds
    • Dessert:
      • Carrot Cake and Pineapple Muffins

Week 2 – Meals That Heal: Exploring the Benefits of the Mediterranean Anti-inflammatory Diet

  • Lecture Portion (30-40 mins)
    • The Mediterranean Anti-inflammatory Diet, renowned for its health benefits, offers some of the most nourishing and delicious cuisine of the world. Learn about the diet’s guiding principles, the Mediterranean Food Pyramid, broad-range of commonly used ingredients, and potential health-promoting benefits.
  • Menu:
    • Starter/Soup/Salad:
      • Hummus, Roasted Red Pepper Dip and White Bean Salad served with Homemade Pita
    • Main Course:
      • Grilled Moroccan Lamb Chops served with Spicy Tomato Harissa, Couscous, and Glazed Carrots with Fresh Herbs
    • Dessert:
      • Honey Tangerine Polenta Cake

Week 3 – Green Cuisine: Plant-Forward Eating

  • Lecture Portion (30-40 mins)
    • Plant-centered diets are renowned for their health-promoting benefits. Yet, many people are confused about what to eat and how to properly combine, as well as prepare, plant-centered foods for optimizing health. This class will teach you how to easily prepare vegetable-forward, meatless, accessible and delicious dishes.
  • Menu:
    • Starters/Soups/Salads:
      • Roasted Mexican Street Carrots 
      • Mushroom and Asparagus Risotto with Vegan Parmesan 
        Roasted Spaghetti Squash with Pesto Genovese 
    • Main Course:
      • Grilled Cauliflower Steaks with Lemon Aioli 
    • Dessert:
      • Avocado, Banana, and Coconut Cream Chocolate Pudding 

Week 4 – Feeding Your Brain: Optimize Memory and Cognition with Whole Foods

  • Lecture Portion (30-40 mins)
    • Cognitive decline is not inevitable. In fact, research continues to demonstrate the important connection between nutrition and the brain’s overall health. Learn about the food plan’s guiding principles, detailed lists of what to eat and what to avoid, as well as recipes which promote cognition and memory.
  • Menu:
    • Starter/Soup/Salad:
      • Curried Carrot and Ginger Soup
    • Main Course:
      • Almond Crusted Salmon served with Quinoa Fried Rice and Mixed Vegetable Stir Fry
    • Dessert:
      • Dark Chocolate, Gluten Free Brownies topped with a Berry Compote

Week 5 – Boosting Immunity: Learn How to Strengthen Your Immunity with Nutritious, Easy-to Make Meals

  • Lecture Portion (30-40 mins)
    • The immune system is your body’s first line of defense against illness. Small yet purposeful changes to your diet can have a tremendous impact on your body’s natural defense system. Learn which foods naturally boost immunity, which foods (and lifestyle habits) interfere with its ability to optimally protect you, and how to prepare meals that deliver immune bolstering nutrition.
  • Menu:
    • Starter/Soup/Salad:
      • Chicken and Vegetable Immunity Soup
    • Main Course:
      • Grilled Mahi Mahi topped with a Tropical Mango and Red Pepper Relish served with Braised Fennel and Roasted Rosemary Potatoes
    • Dessert:
      • Macerated Orange Slices and Berries smothered in Warm Sabayon, Greek Yogurt and topped with Dark Chocolate Shavings

Week 6 – Healthy Desserts

  • Lecture Portion: (20-30 Minutes)
    • The lecture will consist of an explanation of diet restrictions, substitutions, and techniques when it comes to healthier desserts. Each group will be baking and make all three desserts: a low to no sugar option, a gluten free option, and a dairy free option.
  • Menu:
    • Low Sugar Banana Bread
    • Gluten Free: Candied Orange Supreme with Vanilla Ice Cream and Shaved Chocolate
    • Dairy Free: Lemon Olive Oil Cake served with a Berry Compote

Cost:

The Nutritional Series is $600.00 for all six weeks of classes. Students may not sign up for individual classes. No chef jacket fee is added for this program.

Cancellation Policy:

In the event of a student’s cancellation, refunds are based off of the student’s attendance rate. Please contact our staff with questions if you are considering cancelling your spot.

CNN Segment on the Nutritional Series:

Notes:

  • No prerequisite classes or prior kitchen experience required. The Nutritional Series is geared for beginner level chefs and food enthusiasts!
  • If you are unable to attend any class for any reason, you are more than welcome to make it up in a following Nutritional Series session. Just check our schedule, confirm the date that you need to sit in on, and contact our staff by phone or email so that we can mark you down.
  • Certain weeks of the program may be pushed back for other events. Classic Cooking keeps all currently enrolled students updated with any schedule changes.

ONLY A FEW SPOTS LEFT FOR THE JANUARY 2025 SESSION! CALL OR EMAIL TO REGISTER!