North Georgia Cooking Classes
Equipped with top-tier Viking Range® appliances, our Culinary Studio is a beautiful 1,600 sq. ft. teaching kitchen located within the Chateau Elan Winery. Our skilled culinary team delights in sharing their passion for cooking in public classes and private culinary events with guests.
Cooking Classes
The Day of Your Class | Please plan to arrive 15 minutes early. Wear comfortable clothes and shoes (preferably closed-toe). Chef reserves the right to substitute menu items/ingredients if necessary. Classes are subject to re-scheduling at Chef’s discretion.
Registration | You must be 21 years or older to participate. Classes are approximately 2 to 3 hours long. $160 per person (plus taxes). Price is for cooking class only. To inquire about adding an overnight stay, please call Reservations.
Cancellation Policy & Liability | Prepayment by credit card is required to reserve a class space. Students who cancel their reservations 72 hours prior to the scheduled class will receive a full refund. No-shows and cancellations made less than 72 hours before the class will not receive a refund.
When booking a cooking class at the Château Élan Culinary Studio, participants must assume and accept that they will be participating in cooking activities where there is a natural element of risk of injury with kitchen appliances, equipment, knives, allergic reactions, and other participants in the class. When you confirm your cooking class you acknowledge this level of risk to yourself while participating in the activities at the Chateau Élan Culinary Studio.
Cooking Classes
Cooking classes are tailored to an introductory skill level, however, even experienced foodies can enjoy the interaction with our professional chef in our Culinary Studio kitchen. Each class includes professional cooking instruction of a three-course meal, a chef’s hat, a full serving of each dish, wine pairings chosen by our sommelier, and recipe booklet.
Read MoreMonthly Menus
A Winter Feast: January's Culinary Delights
January 1-4, 2025:
- First Course: Winter Harvest Salad
- Main Course: Butter Poached Lobster with Asparagus and New Potatoes
- Dessert Course: Red Wine Poached Pears with Mascarpone Cheese
January 9-11, 2025:
- First Course: Winter Harvest Salad
- Main Course: Spaghetti alla Carbonara with Tiger Shrimp
- Dessert Course: Red Wine Poached Pears with Mascarpone Cheese
January 16-18, 2025:
- First Course: Winter Harvest Salad
- Main Course: Wet Brined Prime New York Strip Steak with Blue Cheese Potatoes
- Dessert Course: Red Wine Poached Pears with Mascarpone Cheese
January 23-25, 2025:
- First Course: Winter Harvest Salad
- Main Course: Salmon Pot Pies
- Dessert Course: Red Wine Poached Pears with Mascarpone Cheese
January 30-February 1, 2025:
- First Course: Winter Harvest Salad
- Main Course: Lamb Chops with Brown Sugar and Rum Glaze with Root Vegetables
- Dessert Course: Red Wine Poached Pears with Mascarpone Cheese
February's Flavorful Feast Awaits
February 6-8, 2025:
- First Course: Provencal “Stoup” in a Homemade Bread Bowl
- Main Course: Crispy Cod with Lentils
- Dessert Course: Panna Cotta, Honeycomb, and a Buttery Almond Cookie
February 13-15, 2025:
- First Course: Provencal “Stoup” in a Homemade Bread Bowl
- Main Course: Asparagus with Sea Scallops and Brown Butter with Prosciutto
- Dessert Course: Panna Cotta, Honeycomb, and a Buttery Almond Cookie
February 20-22, 2025:
- First Course: Provencal “Stoup” in a Homemade Bread Bowl
- Main Course: New Orleans Red Beans & Rice with Blackened Red Fish
- Dessert Course: Panna Cotta, Honeycomb, and a Buttery Almond Cookie
February 27-March 1, 2025:
- First Course: Provencal “Stoup” in a Homemade Bread Bowl
- Main Course: French Red Wine Venison and Egg Noodles
- Dessert Course: Panna Cotta, Honeycomb, and a Buttery Almond Cookie
March into Flavor: Weekly Culinary Delights
March 6-8, 2025:
- First Course: Dashi – Poached Scallops with Wasabi Dressing
- Main Course: Teriyaki Salmon, Cilantro and Jasmine Rice
- Dessert Course: Skillet Cookie with Candied Pecan Ice Cream
March 13-15, 2025:
- First Course: Dashi – Poached Scallops with Wasabi Dressing
- Main Course: Prime Tenderloin Tips, German Hunters Sauce, and Grandmas Homemade Spätzle
- Dessert Course: Skillet Cookie with Candied Pecan Ice Cream
March 20-22, 2025:
- First Course: Dashi – Poached Scallops with Wasabi Dressing
- Main Course: Lobster, Shrimp and Red Snapper with Pearl Couscous and Tomato Sauce
- Dessert Course: Skillet Cookie with Candied Pecan Ice Cream
March 27-29, 2025:
- First Course: Dashi – Poached Scallops with Wasabi Dressing
- Main Course: Pasta with Prawns and Pistachio Pesto
- Dessert Course: Skillet Cookie with Candied Pecan Ice Cream
Our Instructors
Chad Hicks- Culinarian Chad Hicks has led our teaching kitchen since he joined Chateau Elan Winery and Resort in Summer 2019. Chef Hicks took an interest in cooking at a very young age and quickly turned his early passion into a full-time career. Previously an executive chef, Chef Hicks has now turned this skill and attention to teaching. He constantly looks forward to sharing his love for culinary education to our guests inside the Viking Culinary Studio. Chef Hicks teaches our evening classes Wednesday through Saturday.
Our Instructors
The courses in our Viking Culinary Studio are created by a team of talented culinarians, who work to achieve menus that are both seasonal and home-kitchen-approved. Led by culinary masters, our team is focused on making you feel as welcome in our teaching kitchen as you do at home in yours.
Read MorePrivate Culinary Classes mise en place
From bachelorette parties to corporate team building, our private culinary classes are the perfect recipe for a fun and flavorful event. From prep to clean-up, we take care of all the details and planning.