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 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.
Cardinal Cooks! is an eight-week curriculum aimed at inspiring positive change through food education. Each week, 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 student cooks how to make a meal from scratch, while instilling basic kitchen and food skills in a fun and engaging way.
Along with teaching cooking skills, the classes focus on core nutritional messages and food sustainability, empowering students to make healthier food choices.
This course is open to Stanford students, faculty and staff. To join the class waitlist and receive information about the next
cohort of Cardinal Cooks, contact firstname.lastname@example.org.
The R&DE Teaching Kitchen @Stanford offers a number of STAP eligible and open registration 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.
There are no Teaching Kitchen classes scheduled at this time. Please check back regularly for updates.
Past Academic Courses in the R&DE Teaching Kitchen @Stanford
- Food, Text, Music: A Multidisciplinary Lab on the Art of Feasting. A 10 week course, in partnership with Jesse Rodin, Associate Professor of Music, Department of Music (Winter 2017, Winter 2019, Fall 2020)
- Bon Appétit, Marie Curie! The Science Behind Haute Cuisine. A 10-week course, in partnership with Markus Covert, Professor of Bioengineering, Professor (By courtesy) of Chemical and Systems Biology (Spring 2015, 2016, 2017, 2018, 2019)
- The Doctor is In (the Kitchen): Teaching Kitchen Elective for Medical Students, Michelle Hauser, MD, MS, MPA, FACLM, Chef, Clinical Associate Professor Med/Primary Care and Population Health (Winter 2017, Fall 2017, Spring 2018)
- America at Play-A history of leisure. A one session class, in partnership with Kristen Haring, Stanford lecturer, Stanford Humanities Center (Spring 2016) .
R&DE Stanford Dining is committed to training and developing our staff to enhance the quality of our dining programs and provide opportunities for professional growth. In winter of 2017, R&DE Stanford Dining launched the Training for Culinary Excellence program to provide our foodservice workers with the knowledge and skills necessary to be successful at the next foodservice workers level.
The ten-week course teaches food safety, sanitation, knife skills, following menus, accommodating dietary needs and working with kitchen equipment. With the success of Training for Culinary Excellence, R&DE Stanford Dining also launched a Sous Chef Development Apprenticeship Program and an Executive Chef Development Apprenticeship Program to support the professional growth of our emerging culinary leaders to the next level of their careers.
For more information about R&DE Teaching Kitchen @Stanford, please contact email@example.com
Culinary Educator and Training Executive Chef
R&DE Stanford Dining