What is the minimum age to attend?

Students must be at least 16 years old to participate.

Can I attend with dietary restrictions?

Yes—notify the host when booking so substitutions can be arranged; vegetarian adaptations are possible with advance notice.

How many people are in each class?

Classes are small, limited to up to ten participants for hands-on learning.

Do I need prior cooking experience?

No—this class is suitable for all skill levels; basic knife skills are helpful but not required.

What is the cancellation or rescheduling policy?

Cancellation and rescheduling details are provided at booking—contact the booking provider or Pierpoint directly for specifics.

Hands-On South American Cooking Class in Baltimore: Steak, Ceviche & Arepas

Q: Is parking available?

Pierpoint Restaurant provides limited off-street parking; Chef Nancy can direct late arrivals—call when you’re en route.

South American Cuisine in Baltimore, Maryland, is a hands-on, three-hour cooking class led by Chef Nancy at Pierpoint Restaurant. Set in a compact, working kitchen a short drive from the Inner Harbor, this workshop teaches staples of South American home cooking—perfectly grilled steak finished with herbaceous chimichurri; folded, flaky empanadas; split-fried arepas; bright citrus ceviche; sticky Chilean pork ribs; and silky flan for dessert. Up to ten students work at individual stations, sharing techniques for knife work, heat control, and plating. The class reads like a road map through South America’s coastal and highland cuisines: Argentina and Uruguay’s chimichurri and steak culture; Venezuela and Colombia’s corn-based arepas; Peru’s ceviche tradition of acid-cooking fresh fish. Chef Nancy emphasizes ingredient sourcing—using firm, sashimi-grade fish when making ceviche and locally supplied produce when possible—so the flavors feel at once authentic and grounded in the Mid-Atlantic seasonality. What makes this experience special in Baltimore is how it connects the city’s maritime and market culture with Latin American flavors. After a morning exploring the Inner Harbor, Fell’s Point, or Lexington Market, this class offers a practical, flavorful way to extend the day: you leave with recipes, techniques, and tasting memories. The working kitchen doubles as a classroom and communal table where stories about regional recipes are exchanged between participants, creating a social, hands-on atmosphere that feels more like a friend’s kitchen than a sterile demo. Logistics are straightforward: the session lasts about three hours, accepts students 16 and up, and accommodates up to ten people. Pierpoint provides limited off-street parking; Chef Nancy can direct late arrivals. Bring curiosity, a notebook if you want to jot techniques, and closed-toe shoes for safety. Beyond the recipes, the class is a compact cultural primer—expect brief notes on the origins of each dish and practical tips for adapting flavors to your home pantry. It’s ideal for travelers who want an active indoor activity on a cooler day, couples seeking a collaborative date, or home cooks aiming to expand their repertoire with bold, approachable techniques. Bookings are intimate, so spots fill. Whether you’re chasing Baltimore’s maritime history or searching for a memorable culinary souvenir, this South American cooking class at Pierpoint Restaurant delivers hands-on skills, generous flavors, and a lively local connection that sends you home ready to cook something extraordinary. If you have dietary restrictions, notify the host when booking so substitutions can be arranged; seafood and pork are featured, but vegetarian adaptations are available with advance notice. The class makes a thoughtful gift for visitors or locals eager to deepen their cooking skills. Reserve early on weekends; pair the session with a harbor walk or an evening at a bar for relaxed post-class tasting and bring a notebook.

Hands-On South American Cooking Class in Baltimore: Steak, Ceviche & Arepas

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