Is prior cooking experience necessary?

No, the class is designed for all skill levels with expert guidance throughout.

Are dietary restrictions accommodated?

Guests should notify staff in advance, though due to the menu’s seafood ingredients, substitutions may be limited.

How many people are in each class?

Classes are capped at 10 participants to keep the experience intimate and hands-on.

What is included in the price?

The class includes ingredients, recipes, a New Orleans School of Cooking apron, and beverages like wine and Abita beer.

Can I bring children or teens?

Due to liability and safety restrictions, participants must be 18 or older.

Where is the cooking school located?

It is located at 524 St Louis St, New Orleans, LA, in the vibrant French Quarter area.

Hands-On Cajun Cooking at The New Orleans School of Cooking | Events | Food Tour

The New Orleans School of Cooking offers a deeply immersive culinary experience in the heart of New Orleans, Louisiana. Centered downtown near the French Quarter, the school provides an intimate setting where up to 10 participants join expert chefs to prepare a classic Southern meal. This hands-on session invites food lovers and adventurers alike to test their skills with authentic Louisiana dishes such as Corn & Crab Bisque, Blackened Redfish with Mushroom Risotto, and traditional pralines.

Stepping into this class feels like entering a lively kitchen pulsing with local culture and flavors. The expert chefs guide you through chopping, seasoning, and cooking techniques specific to the region’s Cajun and Creole heritage. The seafood-focused menu highlights the Gulf Coast’s abundant natural bounty, while the inclusion of staples like mushroom risotto adds a refined touch. After 2.5 hours of cooking, participants savor the fruits of their labor alongside house-served red and white wines, or a cold local Abita beer, all in a convivial atmosphere that captures the city’s famed hospitality.

New Orleans is a city where history and environment shape every experience—its vibrant culinary scene is inseparable from the Mississippi River, wetlands, and estuaries that sustain the Gulf seafood economy. The New Orleans School of Cooking stands out as a gateway to appreciating the rich culinary landscape through active participation rather than observation alone.

Beyond being a cooking class, this experience plugs you into the local food ethos and offers a rare, hands-on glimpse of a city whose identity is deeply tied to its flavors. For visitors hungry to craft a genuine taste of New Orleans, this is an essential stop that complements any outdoor exploration of Louisiana’s natural and historic wonders.

About The New Orleans School of Cooking

The New Orleans School of Cooking is a culinary school in New Orleans, Louisiana that specializes in hands-on and demonstration classes teaching Cajun and Creole cuisine. Located in the heart of the city, the school offers intimate classes where participants learn classic regional recipes from experienced instructors. Classes include hands-on sessions—often limited to a maximum of 10 participants—so students can chop, season, and prepare dishes like gumbo, jambalaya, crawfish pie, seafood gumbo, beef grillades, and chocolate or original pralines. Demonstration classes run approximately 2.5 hours and feature step-by-step preparation of regional favorites such as shrimp and artichoke soup, crawfish étouffée, corn and crab bisque, and pecan pie, with recipe cards to take home.

The curriculum covers techniques like blackening and cast-iron cooking, sauce preparation, and classic Creole seasoning. Offerings include themed experiences such as brunch and mixology events, holiday hands-on menus, and specialty classes like blackening 101 and Coolinary dinner and brunch sessions. Classes culminate with participants sharing the meals they prepare, including desserts like bananas foster, bread pudding, and beignets.

The New Orleans School of Cooking serves both locals and visitors seeking an authentic food-focused cultural experience. The school emphasizes hands-on learning, regional recipes, and a small-group setting that promotes personal instruction and a memorable tasting experience. Many demonstration classes last approximately 2.5 hours, and recipe cards give participants the instructions needed to recreate dishes at home, applying learned techniques in their own kitchens. Menus often feature regional staples such as gumbo, jambalaya, etouffee, pralines, and bananas foster and desserts.