Cooking schools and classes have been part of the Columbus cuisine scene for more than 30 years, dating back to Good Things in Bexley in the late 1970s, followed by Overby’s Emporium at the Continent, and then La Belle Pomme at Lazarus, with nationally-syndicated food writer Betty Rosbottom as director. There was also the Columbus State Culinary Academy, led by Carolyn Claycomb, of Carolyn’s Restaurant fame.

With the advent of the Food Network, cooking is as popular as ever, and while there is no longer a cooking school offering the breadth of information, as La Belle Pomme and Columbus State did, there seem to be more and more places serving up cooking classes.

And, with the “celebrity chef” trend in food and cooking, many of the top restaurants are offering cooking classes taught by world-class chefs such as Hartmut Handke, Richard Rosendale and Hubert Seifert. If you’ve always been curious about a cooking class, but maintain are a bit intimidated by the kitchen, here’s a guide that should help put you at ease.

Cooking Schools
Faire La Cuisine, 1976 Granville Rd., between Granville and Newark; 740-587-2174, www.flcuisine.com. 

For 15 years, Susan Kaiser’s Faire la Cuisine has built a strong reputation for excellent classes, well-known faculty, and a pleasant setting to become one of the premier cooking schools in the area. The attractive classroom, with wooded tables and floors, seats 24, and boats all the “bells and whistles” – equipment (closed-circuit television, mirrors for better viewing), cookbooks for sale, and friendly staff – to make the cooking school experience complete. There are menu classes (instruction and recipes for a complete meal students can make at home) and theme classes (general topics such a pasta or bread baking). Most of the classes are demonstration rather than “hands-on.”

In May, Faire la Cuisine will feature a “La Belle Pomme Reunion,” with a guest appearance by former director Betty Rosbottom. Former LBP instructors who now teach at Faire la Cuisine include Columbus “foodies” Jim Budros, Rich Terapak, and yours truly, plus former State (of Ohio) Chef Tom Johnson, and former chef to three Ohio Governors June McCarthy.

Betty Ann’s Kitchen Classes, in her Worthington home; 614-846-6518, bettyannkc@aol.com.

For more than 20 years, Betty Ann Litvak has been hosting cooking classes in her home kitchen. Of course, the space is specially designed to accommodate the eight to 10 people who regularly fill her popular classes three days a month. Litvak offers a wide range of classes, mostly menu classes, all of which emphasize techniques that can be applied to other recipes. There are also opportunities for “hands-on” training. Featured menus include French, Italian and regional American. Another popular class, “Five with Five,” features five gourmet dishes with only five ingredients each.

Dorothy Lane Market’s School of Cooking, 6161 Far Hills Ave., Dayton; 937-434-1294, www.dorothylane.com.

Since 1983, the famed Dorothy Lane Market in Dayton has operated a well-respected cooking school, with folks coming from miles around to take classes from regular faculty and celebrity guest chefs. The attractive classroom seats from 32 to 40 people, and there are four to six classes a week (20 to 25 per month). The school offers both menu and theme classes, and sometimes pairs food and wine classes.

Cooking Classes in Restaurants
Handke’s Cuisine, 520 S. Front St.; 614-621-2500, www.chefhandke.com.  

Set in a 19th century rathskeller with arched stone ceilings and dark wood, Handke’s Cuisine is considered one of the top restaurants in Ohio, if not the country. Chef/owner Hartmut Handke, one of only a few dozen Certified Master Chefs in the United States, offers monthly cooking classes. Not only do you receive instruction from one of the top chefs in the country, but you also will have a full dinner featuring the dishes taught in the class, with wine. May classes include “Cuisine of the Northwest,” May 14, and “Summer Entertaining,” June 18.

Spagio, 1295 Grandview Ave.; 614-486-1114, www.spagio.com.

Spagio – a French-style bistro with an Italian name and a German chef serving eclectic world cuisine menu – has been a Central Ohio institution for 27 years. Chef/owner Hubert Seifert offers twice-monthly cooking classes at his Aubergine private dining club just down the street from Spagio. Classes are limited to 12 students and include a full meal with wine. Recent classes have included French, Spanish, German, Italian and Latin cuisine, as well as alfresco dining and grilling.

Rosendales, 793 N. High St.; 614-298-1601, www.rosendales.com.  
 
Richard Rosendale, 2005 American Culinary Federation’s National “Chef of the Year” and Captain of the 2008 U.S. Culinary Olympic team, opened his restaurant one year ago to great reviews. His superb technique and creative take on food is a great addition to the Columbus restaurant scene. Rosendale offers monthly classes in the restaurant, from “Regional Italian Cookery” to “Molecular Gastronomy,” which focuses on the science of cooking. He also offers off-premises classes.

On May 8, a selection of prestigious Scotches from around the world will be paired with a multi-course dinner. On May 23, Dave Ramey’s vineyard wines will be served alongside a four-course dinner.

Shaw’s Restaurant & Inn, 123 N. Broad St., Lancaster; 740-654-1842,
www.shawsinn.com.

Shaw’s, in Lancaster, offers classes in its Cooking Studio. Held on Saturdays, they include a demonstration and lunch, and an optional wine is paired with each class menu. Private classes also are available. Current offerings include “Fancy Southern Food” and “Crab Mania.”

Cooking Classes in Stores
Hills Market, 7860 Olentangy River Rd.; 614-846-3220, www.thehillsmarket.com.

The Hills Market, a specialty market in Worthington, offers demonstration cooking classes in a classroom that seats 20. Hills’ niche is featuring local chefs demonstrating recipes from their restaurant. Recent guests have included Chef Richard Blondin, of the Refectory; Chef Thomas Smith, of Seven Stars at the Worthington Inn; and Chef Paul Yow, of Barcelona. Hills Market also features Chef Emma Minoli, who teaches regional Italian classes.

Sur la Table, Easton Town Center; 614-473-1211, www.surlatable.com.  

Sur la Table has an excellent classroom at its cookware store at Easton. There are usually four or five classes each week, most taught by store Chef Mike McCauley. Classes range from technique classes like “Knife Skills” to specific topics like “Shellfish Cookery” and “Risotto Workshop.” There are also menu classes and some “hands-on” classes are available. One of the instructors is Deena Logan, who has been active on the Columbus culinary scene for a number of years.

Whole Foods Market, 3670 W. Dublin-Granville Rd.; 614-760-5556, www.wholefoodsmarket.com/stores/columbus.  

Whole Foods Market has offered classes since it opened in Dublin more than two years ago, and not just basic classes, but classes such as “Wine and Foods of Spain,” kids cooking, health and fitness classes, even “Tablescapes: The Finishing Touches to the Perfect Occasion.” Whole Foods features mostly theme or menu classes, with a few “hands-on” classes.

Williams Sonoma Polaris, 1500 Polaris Pkwy.; 614-430-0118.

Williams Sonoma Polaris offers cooking classes for up to 14 people about twice a month. Brochures are available at the store, and customers receive notice by e-mail. Recent classes have included “Weeknight Dinner Party,” “Vegetarian,” and “Fresh Pasta.” The Easton Williams Sonoma store no longer offers cooking classes.

So, whether you’d like more dexterity cooking vegetarian or Italian meals, pairing wine with specific dishes or learning from the country’s best, there are plenty of options in Central Ohio to achieve your culinary goals. And if you still have a little kitchen intimidation, consider signing mom and dad up for the perfect Mother’s/Father’s Day gift!

Steve Stover is a contributing writer for CityScene.