Culinary Workshops at Savannah Culinary Institute

Savannah Technical College offers hands on culinary workshops for ages 16 and up at the Savannah Culinary Institute, 7 West Bay Street. Professional chefs guide participants through cooking techniques and recipes, with sessions suited to home cooks and people developing their kitchen skills.

• Wednesday, November 4: Knife Skills, 10–11:30 a.m. or 1:30–3 p.m., $90 per session.
• Friday, November 6: Thai I, 5–9 p.m., $150. The class covers dishes including Tom Yum soup and Thai red curry. Shellfish and nuts are listed as allergens.
• Thursday, November 12: North Africa, 5–7 p.m., $100. Participants prepare chicken tagine with couscous and shakshuka.
• Wednesday, November 18: Knife Skills, 5–6:30 p.m. or 7:30–9 p.m., $90 per session.
• Thursday, November 19: Thanksgiving: All the Sides, 5–9 p.m., $150. The menu includes green bean casserole, sweet potato casserole and cornbread dressing made from scratch.

Knife Skills sessions introduce knife types, safe handling and basic cuts such as chopping and dicing. Cooking workshops include guided preparation, tasting the food and recipes to take home. Wine corkage is available for applicable sessions for an additional fee.

Wear closed toe shoes, tie back hair and avoid dangling jewelry. Arrive at 7 West Bay Street 15–20 minutes before class so the chef can escort the group to the demonstration kitchen. Public parking garages and on street public parking are available.

Reserve a place through the college’s course catalog. Drop and transfer deadlines vary by session and may precede the general cancellation cutoff, so check the specific section before booking.