Food is my passion, and teaching is a way to share more than 20 years of professional experience and a lifetime of cooking. I offer a variety of classes, from community classes in partnership with local organization, to group or private classes.
I teach small group classes (max 6 people) in my home studio in Denver, so you'll literary enter into my food world and see every step of my food journey. From the wild mini garden in my backyard, to herbs hanging from the ceiling and walls, the different ferments I'm nursing at the time, seed saving station, herb and food drying, and more.
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Food Preservation Class Series
Intro to Lacto-fermentation:
If you want to make your own fermented vegetables but don't know where to start or feel nervous about the process, this class is for you. We explore the world of lacto-fermentation and the different applications through three simple and delicious recipes. Plus, what to look for as your ferment ages on your counter, shelflife, and uses.
$45
May 18, from 10am-12noon
If you want to make your own fermented vegetables but don't know where to start or feel nervous about the process, this class is for you. We explore the world of lacto-fermentation and the different applications through three simple and delicious recipes. Plus, what to look for as your ferment ages on your counter, shelflife, and uses.
$45
May 18, from 10am-12noon
Kimchi and seasonal variations:
If you are a lover of all things kimchi, then this class is for you. We explore the term kimchi while making a tongbaechu and a nabak kimchi, plus learn how to make different variations of this ferment as the seasons change.
$45
September 21, from 10am-12noon
If you are a lover of all things kimchi, then this class is for you. We explore the term kimchi while making a tongbaechu and a nabak kimchi, plus learn how to make different variations of this ferment as the seasons change.
$45
September 21, from 10am-12noon
Preserving the flavor of summer through freezing, drying, and infusing:
Love summer flavors all year-round? In this class, we learn the best ways to preserve the delicate aroma of flowers like chamomile and calendula, and bounty of herbs like basil, parsley, thyme, chives & oregano through sauces, herb blends, oils & vinegars.
$45
July 27, 10am-12noon
Love summer flavors all year-round? In this class, we learn the best ways to preserve the delicate aroma of flowers like chamomile and calendula, and bounty of herbs like basil, parsley, thyme, chives & oregano through sauces, herb blends, oils & vinegars.
$45
July 27, 10am-12noon
Intro to canning: Making the best of summer tomatoes:
Swimming in tomatoes? Then let's make some tomato sauce, bbq sauce, and salsa to enjoy during the winter months! In this class we learn the principles of canning, tips and tricks for foolproof canned preserves, and fun recipes you'll want to eat all winter long.
$65
August 17, 9am-12noon
Swimming in tomatoes? Then let's make some tomato sauce, bbq sauce, and salsa to enjoy during the winter months! In this class we learn the principles of canning, tips and tricks for foolproof canned preserves, and fun recipes you'll want to eat all winter long.
$65
August 17, 9am-12noon
Intro to canning-Jams and Fruit Preserves:
Capture the sweet flavors of summer fruit in jams and other preserves. In this class we learn the principles of canning, tips and tricks for foolproof fruit preserves and recipes to use them besides as a spread on your toast.
$65
August 24, 9am-12noon
Capture the sweet flavors of summer fruit in jams and other preserves. In this class we learn the principles of canning, tips and tricks for foolproof fruit preserves and recipes to use them besides as a spread on your toast.
$65
August 24, 9am-12noon
Baking Class Series
Baking with sourdough starter:
Intimidated by the tyranny of a sourdough loaf? Don't worry, you can use your sourdough starter to bake a myriad of baked goods that don't require a perfect oven spring. In this class, we learn how to maintain a sourdough starter and make the best of it to created delicious and simpler breads like focaccia or fougasse, plus how to incorporate it into your favorite quick breads and muffins.
$65
July 18, 6pm-8pm
Intimidated by the tyranny of a sourdough loaf? Don't worry, you can use your sourdough starter to bake a myriad of baked goods that don't require a perfect oven spring. In this class, we learn how to maintain a sourdough starter and make the best of it to created delicious and simpler breads like focaccia or fougasse, plus how to incorporate it into your favorite quick breads and muffins.
$65
July 18, 6pm-8pm
High Altitude Baking:
Baking at high altitude requires a few changes for successful quick breads, cakes and cookies. In this class, we learn tips and tricks to adjust your favorite recipes to work at high altitude. We make a quick bread, a batch of cookies and drop scones, all while breaking down the science and understanding why the adjustments work.
$65
August 15, 6pm-8pm
Baking at high altitude requires a few changes for successful quick breads, cakes and cookies. In this class, we learn tips and tricks to adjust your favorite recipes to work at high altitude. We make a quick bread, a batch of cookies and drop scones, all while breaking down the science and understanding why the adjustments work.
$65
August 15, 6pm-8pm
Madeleines, Biscotti & Shortbread:
Madeleines, Biscotti annd Shortbread are some of the most beautiful and sometimes intimidating cookies to make. Worry not! After this class you'll be confident to show your skill with these cookies at any gathering or holiday celebration.
$65
TBD
Madeleines, Biscotti annd Shortbread are some of the most beautiful and sometimes intimidating cookies to make. Worry not! After this class you'll be confident to show your skill with these cookies at any gathering or holiday celebration.
$65
TBD
Tarts and Crostatas:
Looking to add a different flare to your pie collection? Then let's dive into freeform crostatas and more fancy tarts. In this class we explore the different types of crust doughs, mixing techniques, as well as fillings and decorative toppings, and bake a seasonal fruit crostata and a more elaborate fruit or nut tart.
$65
TBD
Looking to add a different flare to your pie collection? Then let's dive into freeform crostatas and more fancy tarts. In this class we explore the different types of crust doughs, mixing techniques, as well as fillings and decorative toppings, and bake a seasonal fruit crostata and a more elaborate fruit or nut tart.
$65
TBD
Seasonal Cooking Series
Zero Waste Kitchen and seasonal cooking:
Many delicious parts of plants end up in the compost bin. Woody vegetable ends, greens from carrots or beets, kale or chard ribs, all excellent material for soups, rice dishes, and more. In this class we explore this concept while cooking three recipes to train ourselves on how much waste we are producing and how to mitigate it. Plus, we learn tips and tricks to be more environmentally-friendly in the kitchen.
$55
TBD
$55
TBD
Private Classes
I offer individual coaching or group classes on cooking techniques, kitchen organization, food preservation, meal prep and more, based on each client's needs.
Have a specific subject you'd like to tackle? Drop me a line using the email button below.
Community Classes
Embark on a flavorful journey at a Fermentation through Different Cultures workshop led by Paula Thomas in partnership with History Colorado and CSU SPUR. This hands-on class will explore the art of fermentation across diverse culinary traditions, and you'll have the chance to prepare a summer kimchi, a fermented salsa, and a wild pine-blueberry soda. Whether you're a novice or an enthusiast, come and learn, create, and savor the rich outcomes of fermentation.
Image Credit: Alyson McClaran