R&DE Teaching Kitchen @Stanford
Inspiring change through food education
The R&DE Teaching Kitchen @ Stanford provides cooking classes to students, staff, and faculty, and is the culinary training facility for R&DE Stanford Dining.
Since the Teaching Kitchen opened in January 2015, thousands of students, faculty and staff have learned the fundamentals of cooking delicious meals while gaining knowledge in nutrition, sustainability and kitchen safety.
R&DE Stanford Dining believes that food knowledge and cooking skills are fundamental to promote wellbeing and support sustainable eating habits at Stanford and beyond.
Executive Chef of
Student Food Experiences
Executive Chef of
Training for Culinary Excellence
Please below for class options through the Teaching Kitchen for undergraduate students and graduate students.
Click here for information regarding staff development and teaching kitchen classes.
Cardinal Cooks! is an eight-week curriculum aimed at inspiring positive change through food education. Each week, undergraduate students spend 90 minutes with R&DE Stanford Dining chefs learning the fundamentals of cooking delicious meals and the basics of healthy eating. The program is designed to teach even the most inexperienced undergraduate student cooks how to make a meal from scratch, while instilling basic kitchen and food skills in a fun and engaging way.
Applications are now closed for Fall 2023.
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Open Cooking Classes and Grad Student Cooking Classes
Teaching Kitchen classes are single 60-90 minutes and can accommodate up to 8 participants each. There are beginning and more advanced classes offered which are aimed at inspiring cooks at all levels. Along with teaching a variety of cooking skills, the classes include nutritional messages and information on sustainable food systems, empowering students to make more informed food choices.
The R&DE Teaching Kitchen @Stanford offers a number classes to the campus community throughout the year. We also partner with Stanford faculty, staff, and students to provide custom cooking classes and academic courses centered on a number of food and culinary themes.
Training for Culinary Excellence (TCE)
The Training for Culinary Excellence (TCE) program is a nine-week curriculum that helps entry-level foodservice workers develop all of the necessary job skills to be successful at the next foodservice workers level. The course includes food safety, sanitation, food allergies, knife skills, reading menus and working various equipment in the kitchen. Since the TCE program was launched in winter of 2017 we have trained over 100 staff in the R&DE Teaching Kitchen @Stanford to become cooks, with many of these staff members being promoted to fill critical roles in the department.
Continuing Culinary Education
The R&DE Teaching Kitchen @Stanford offers a wide range of culinary training and development opportunities to support our foodservice workers and chefs in providing the best dining and hospitality programs in the business. From the latest best practices for food safety and food allergens, to basic cooking skills like emulsification and pickling, to making delicious plant-based recipes that our students will love, we offer weekly development classes for culinary staff of all levels.
Cook Well, Eat Well (Coming Soon!)
The R&DE Teaching Kitchen @Stanford offers classes for R&DE and university staff on the art and practice of cooking well to eat well, in order to promote good health and wellbeing. Our chef and dietitian duo will demonstrate how cooking skills and nutrition knowledge can be the keys to eating your way to personal health while promoting environmental sustainability. STAP-eligible classes will be offered soon, check back here for updates.