Come hungry--leave inspired (and very full!)…read more New Orleans School of Cooking was easily one of the highlights of my trip. I wanted something unique, fun, and rooted in local culture--and this experience delivered on all of it. I signed up for the demo class, which is perfect if you want to learn without the pressure of cooking yourself. The chef not only walked us through each dish, but also shared the history of New Orleans cuisine and the cultural influences behind it--which made the experience feel much richer. Check-in starts in their charming retail shop, filled with spices, sauces, cookbooks, and kitchen tools. The staff was warm and welcoming, and there was even a chef making fresh pralines right in the front window. (Yes, samples were offered--and yes, the chocolate praline was very good.) After roll call, we headed upstairs to the kitchen classroom where the real magic began. On the menu: chicken and sausage gumbo, red beans and rice, pecan pie, and pralines. Chef Austin Faucheaux guided us through each dish, from building a proper roux to preparing the pecan pie filling from scratch. It felt equal parts cooking class and storytelling session. And then--the best part--the tasting. We started with biscuits, followed by a rich, flavorful gumbo. Then came the red beans and rice with a generous piece of soft, moist cornbread. Dessert wrapped things up with a mini pecan pie and a praline. Let me just say--you won't need lunch after this. I learned that the delicious way. Each guest receives printed recipes to take home, which is a nice touch if you want to recreate the experience later. Special thanks to Chef Austin, who took time afterward to chat, answer questions, and take photos with guests. If you're looking for something interactive, educational, and delicious, this is absolutely worth adding to your New Orleans itinerary.

So much fun! My husband shied away from anything Cajun or Creole cause he thought it was exotic…read more This showed him there wasn't anything he wouldn't eat in other dishes included. I didn't his several years ago with a girlfriend and loved the instructor Harriet because she gave so much background and local takes on the dishes. I was so excited to see she would be my instructor again. We had biscuits, Gumbo, red beans and rice, pralines and pecan pie. Enough food to carry us through the day. Its a bargain! And Harriot even explained if you made a mistake how to revive it. I highly recommend.

This would be my 4th cooking class to take here. The entrance of the building is nicely decorated…read moreand has nice seats to wait for the class to start. The chefs introduce themselves and shows you the bathrooms and water fountains on the way to the room. Once you get to the room there are 3 people to a station. Everything is labeled and measured for you. Has a booklet of instructions for you to go by but the chef mostly helps you and tells you what to do. The staff is super friendly. Like insanely friendly. I have taken a healthy Italian class, a Cajun breakfast class, another Cajun entrees class, and this time I took a Cajun seafood class. Every class has made me leave with such a great experience. I will continue to take my classes from here & they are coming out with a cook book soon

This is a very nice culinary school! Boss lady is very sweet and they seem to have a lot of…read moretalented ppl around. Came for a special event but they were on top of things

I had the chance to take a cooking class with Chef Dee and her team and it was an amazing…read moreexperience. We made Jambalaya and bread pudding which came out delicious. Chef Dee was so helpful and encouraging to everyone no matter their cooking experience. She told us she is the 2nd black woman in New Orleans to own a cooking school and she does the work to bring light to other woman in the history of culinary in New Orleans. This was an amazing class and I look forward to attending another one again.

This class was the highlight of our early December trip to New Orleans. My husband and I attended…read morethe cooking class and it was phenomenal. Our class had about 12 participants from all over the globe. Chef Dee and her sister Candy had us laughing as they taught us how to make tomato & okra stew, jambalaya, and bananas foster (the best I've ever had). We had so much fun learning about Chef Dee's journey to find her passion and the food was divine. My husband even got a chance to show off his knife skills while grating a nutmeg (teacher's pet lol). We got a chance to tour the museum and buy local craft beers from the oldest bar in the city there. Overall I would highly recommend everyone add this class to your next New Orleans trip. Your belly and soul will thank you!

The best cooking class I have ever taken. Erika was so knowledgeable about everything. The history…read moreof the dish, the ingredients of the dish, why different techniques are used... We tasted the dishes as we prepared them to understand how each step contributed to the overall flavors of the dish. I would definitely recommend taking a class here.

We had a great time, learning how to cook Cajun cuisine with Sassy. Great experience!read more

My wife and I have been taking cooking classes all over the world and this class has been the best…read moreyet. Hands on learning and very educational, and fun.

Went to the Louisiana Seafood class. We learned so much! The class is hands on and you sit down…read moreto a wonderful dinner at the end. Highly recommend. We will be back.

Learning How To Prepare A Delicious Brunch Cajun-Style…read more SITREP! Recently I got to participate in a very fun cooking glass at the Langlois Culinary Crossroads Cooking Institute. It was a delightful opportunity to extend my cooking horizons by getting a chance to use local NOLA ingredients to make a wonderful brunch that I can recreate back home in California. THE SETUP As is mentioned in the brochure information, "Some New Orleans visitors take home Mardi Gras beads, souvenir cups, and trinkets from the French Market; others buy art from the galleries on Royal Street. If you're here, it's because you're interested in one of the city's greatest gifts: our uniquely delicious cuisine." And so this indeed provides the backdrop for both the motivation and the excitement for participating in this cooking class, as well as the opportunity that presented itself by being in New Orleans for an extended 4 day weekend. THE COOKING EXPERIENCE With Langlois Culinary Crossroads, it's not just watching a video class or about sharing recipes: we were actively involved in an entertaining and interactive culinary experience where guided by Chefs Jodie & Emily, we got to partake in the brunch meal that we created with their guidance. THE DELICIOUS FRUITS OF OUR LABORS Each of us students got to take an active part in: * Preparing the hash of sausage, sweet potatos, whole garlic cloves and shallots, * In making each crepe, * In making the lemon curd to go into the crepe, * And in making the macerated blueberry sauce that would top eachcrepe. Each activity was a delightful step in this cooking process and one that I will remember and recreate at home. And, yes, the best part WAS being able to eat the brunch that we fixed ourselves. AWESOME COOKING GUIDES I want to give a big shout-out to the awesome Chefs Jodie and Emily, and to their magical kitchen steward Brynna for keeping everything so organized! THE LOWDOWN A fantastic culinary experience I hope to recreate again!

What an amazing experience with Chef Amy and her Team. Amy could not have been a better host…read more Allison (Comedian) was funny and could not have been more pleasant. Everyone truly helped make my wife's birthday memorable. The food was delicious, the Facility was impressive and the people could not have been better. Fun, delicious and entertaining. From planning to execution and every step in between, chef Amy made every step of the process enjoyable. The Crepes were not only fun to make, they were delicious. As for the Crepe toss competition, I believe it is going to take off and it will ultimately become an Olympic sport.

Shout out to Chef Charmaigne. An excellent chef and teacher. She brings beauty, kindness and…read moredeliciousness to the table in my home and event. I found her food truck in Folsom where she served up a delicious pear and Gorgonzola salad, a lobster roll and a burger. Homemade smoothies and tea tastefully and refreshingly sweetened. She is a must find - go to- give her a call and have her cater your next event or provide you with your weekly meals.

From the owner: I cook from my heart - and as a graduate chef I can cook anything . My unique style is a cut above…read morethe rest Call to experience your own private chef services and very special cooking classes. Gourmet brand new food truck available for catering 307.388.2433

The Baton Rouge Arts Market is a once a month affair that is co-located with the Red Stick Farmer's…read moreMarket at 5th and Main Downtown. It is always on the first Saturday of the month. It consists of artists and craftspeople of many types showing and selling their creations in an open air marketplace. This is usually in the parking lot of the Saint Joseph's Cathedral, but if the weather is bad it will instead be located on the first floor of the Galvez Parking Garage. The Arts Market is a project of the Arts Council of Greater Baton Rouge. It draws artists and crafts folks who work in many types of media. Woodworkers, sculptors, and painters of all sorts are commonly there. But one must also consider the soap-makers, clothing and accessory makers, those who make cards and stationary, potters, collage artist, and others! This is a great place to visit to get unique and local home decorations and gifts! The wearables are something special as well. Jewelry that is uniquely you. Things you certainly won't find at the mall or big box store. And you can feel good about buying local and supporting the artists in the Baton Rouge area!