Stanford Dining Classes

     David Iott teaching students in the Teaching Kitchen @ Stanford 

At The Teaching Kitchen @ Stanford, we believe that food knowledge and cooking skills are the keys to improving health and wellness. Through our classes, students will learn the fundamentals of cooking delicious meals while understanding how to live healthier lives through mindful eating and healthy cooking.  

R&DE Stanford Dining offers classes in:
~Healthy Cooking
~Nutrition
~Sustainable Eating

Classes are open to students, staff, faculty and all members of the Stanford community. Classes are STAP Funds eligible for Stanford staff.

 Academic Year Classes

Healthy Cooking Classes  

Mastering the Culinary Basics: Healthy Salads and Dressings
Good food choices and home-cooking are vital to leading a healthier and happier life. In this demonstration class, students will learn the fundamentals of cooking delicious meals while understanding how to live healthier lives through mindful eating and healthy cooking.

You will learn:

  • How to build a well-rounded, nutritionally-dense Balanced Plate
  • How to eat seasonally
  • The difference between fresh and dried herbs
  • The importance of cooking simple meals from scratch
  • Ideas for nutrition as part of healthy eating
  • Recipes for healthy, delicious salads and homemade dressings

Instructor: David Iott, Culinary Educator for R&DE Stanford Dining
Date/Time: Available Dates Coming Soon!
Cost: $75
Register:
~Stanford staff using STAP funds - Link Coming Soon!
~To pay with a credit card, call 650-723-9823

 

Pickling Healthy Snacks
Pickles make delicious, healthy snacks. They are also a good source of antioxidants and aid in the supply of gut-friendly bacteria. Not all pickles have to be cucumbers though. Each season there are a number of fresh fruits and vegetables that you can use to make pickles from. In this demonstration culinary class, you will learn how to make your own pickles from fresh and seasonal ingredients and the health benefits to eating pickled foods.

You will learn:

  • The difference between pickled and fermented and the health benefits to each
  • How to pickle fruits and vegetables
  • The best fruits and vegetables to use
  • Healthy recipes and easy preparation tips

Instructor: David Iott, Culinary Educator for R&DE Stanford Dining
Date/Time: Available Dates Coming Soon!
Cost: $75
Register:
~Stanford staff using STAP funds -   Link Coming Soon!
~To pay with a credit card, call 650-723-9823

Stocks and Soups from Scratch

Are you looking for a new dinner dish? How about a simple and delicious soup packed full of fresh and seasonal nutrient-rich vegetables and herbs? Making stocks and soups from scratch is easy and gives you a fun and healthy alternative to spice up your dinner. In this demonstration culinary class, students will learn how to cook healthy and nutritious versions of some classic soups that cut down on the sodium and pack rich flavors using fresh ingredients.

You will learn:

  • Why cooking simple meals from scratch is important
  • How to make flavorful dishes while reducing the amount of sodium
  • How to make a stock from scratch
  • The best vegetables to use for stock and the ones to avoid
  • Roasting your vegetables
  • Saving vegetables for stock
  • Best bones to use for stock
  • Healthy recipes and easy preparation tips

Instructor: David Iott, Culinary Educator for R&DE Stanford Dining
Date/Time: Available Dates Coming Soon!
Cost: $75
Register:

~Stanford staff using STAP funds - Link Coming Soon!
~To pay with a credit card, call 650-723-9823

Pressure Cooking

Fast food doesn't have to be bad for you. With pressure cooking, you get fast food without the guilt. In this demonstration culinary class, we will show you how to make quick and delicious meals, that cut down on processed foods that are high in fat & heart-stopping sodium and low in nutrients.

You will learn:

  • The importance of cooking simple meals from scratch
  • how to make simple, healthy, one-pot meals when you are short on time
  • How this technique keeps the nutrients in your food
  • The best meats, vegetables and grains to use
  • Healthy recipes and easy preparation tips

Instructor: David Iott, Culinary Educator for R&DE Stanford Dining
Date/Time: Available Dates Coming Soon!
Cost: $75
Register:

~Stanford staff using STAP funds -  Link Coming Soon!
~To pay with a credit card, call 650-723-9823

 

Email Teachingkitchen@stanford.edu to be placed on our email list for upcoming classes.