A groundbreaking cooking program from the Jamie Oliver Food Foundation, brought to you by R&DE Stanford Dining.
Classes in this nine-week, hands-on culinary program will build on each other from week to week. Choose a Tuesday, Wednesday, or Thursday class. Classes will be held from 2:00 to 3:00 p.m. each day, and also from 4:00-5:00 p.m. Wednesdays and Thursdays
The program is free and available to Stanford Students.
Space is very limited so apply today. Click here for the application.
Spring Quarter Class Schedule
Week 1, March 29, 30, 31 – Introduction/Salads
- Intro to Jamie’s food and what he believes. Learn kitchen basics, knife skills and how to make a delicious salad with homemade dressing. Nutrition message: The five food groups.
Week 2, April 5, 6, 7 – Breakfast
- Jamie’s way of making fast and easy breakfast. Nutrition message: The importance of breakfast.
Week 3, April 12, 13, 14 – Soups
- Make a seasonal soup packed full of flavorful ingredients, and soda bread. Nutrition message: How to read a food label.
Week 4, April 19, 20, 21 – Pasta
- Cook pasta to perfection and make a classic tomato sauce with homemade meatballs. Nutrition message: All about fat.
Week 5, April 26, 27, 28 – Seafood
- Learn how to buy, marinate and cook fish to perfection. Nutrition message: The health benefits of eating fish.
Week 6, May 3, 4, 5 – Vegetarian
- Learn how to master vegetarian cooking. Nutrition message: Vegetarian sources of protein.
Week 7, May 10, 11, 12 – Poultry
- Prepare chicken and use chilis, herbs and spices to make your own curry paste. Nutrition message: Salt and sodium.
Week 8, May 17, 18, 19 – Stir-Fry
- Master a quick and nutritious stir-fry. Nutrition message: The importance of fruit and vegetables.
Week 9, May 24, 25, 26 – Desserts
- Make simple home-cooked desserts and a quick ice cream. Nutrition message: All about sugar.