Learn to make dark and light roux, gumbo and bananas foster in a small-group French Quarter kitchen. This hands-on class combines culinary technique with local history and a shared meal at the end.
Learn to make dark and light roux, gumbo and bananas foster in a small-group French Quarter kitchen. This hands-on class combines culinary technique with local history and a shared meal at the end.
Book with The Mardi Gras School of Cooking
Book directly with The Mardi Gras School of Cooking for the best rates and real-time scheduling.
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Operated by The Mardi Gras School of Cooking · New Orleans, Louisiana
You step through a painted iron gate into a ground-floor kitchen where the smell of sautéed onions and smoky sausage already fills the air. Copper pans chatter, chefs call out like bandleaders, and the French Quarter hums beyond the windows — a city of streetcars and river-borne humidity that insists on flavor.
easy.
3 hours.
No special fitness required; basic mobility to stand for the session is helpful
Yes — instruction is hands-on with demonstrations; chefs guide basic knife skills and roux techniques for newcomers.
Yes — the class includes wine, bottled water and soft drinks along with the plated dinner.
Inform the operator at booking; they can advise on substitutions but some dishes use shellfish and pork.
Full refund available if you cancel at least 24 hours before the scheduled start time.
New Orleans cuisine grew from French, Spanish, African and Native American practices, with the Mississippi Delta’s bounty shaping regional dishes.
Chefs here increasingly emphasize sustainably sourced seafood and reduced food waste; ask about local sourcing if sustainability matters to you.
The Mardi Gras School of Cooking operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.




Book with The Mardi Gras School of Cooking
Book directly with The Mardi Gras School of Cooking for the best rates and real-time scheduling.
Reserve Now