What is the minimum age to attend?

Minimum age is 16; attendees under 18 may require parental consent depending on local rules.

How many people are in each class?

Group size is up to 10 people, which keeps instruction hands-on and interactive.

Can I bring dietary restrictions or requests?

Yes—notify the organizer ahead of time and Chef Nancy will suggest substitutions during class.

Is parking available?

Pierpoint offers limited off-street parking; the chef can direct you to spaces and you can call when you are on your way.

Do I get recipes to take home?

Yes—a handout with techniques and recipes is provided so you can recreate dishes at home.

Wear comfortable, closed-toe shoes and clothing you don’t mind splattering; an apron is recommended.

Master Quick, Flavorful Soups with Chef Nancy at Pierpoint Restaurant

Soups at Pierpoint Restaurant in Baltimore is a hands-on cooking class led by Chef Nancy that teaches quick, flavorful soups and the techniques behind stocks, seasonings, and thickeners. Located in Baltimore, Maryland, United States, this three-hour session welcomes home cooks and food-curious travelers to a small-group kitchen where you learn to build depth of flavor in under an hour. The class focuses on practical skills—rapid stocks, balancing acid and salt, and choosing starches and emulsions to achieve creamy textures without long braises.

What sets this workshop apart is its emphasis on speed and technique: you won’t watch a soup simmer for a day—Chef Nancy demonstrates ways to concentrate flavor quickly, including reduction, infused aromatics, and smart use of pantry stocks. Students work side by side on recipes inspired by Italian comfort food and broader, seasonally minded soups, practicing thickeners like beurre manié, cornstarch slurry, and pureed legumes. The session size (up to 10 people) keeps instruction personal and gives plenty of hands-on time at the prep station.

Practical details matter: the class runs three hours and is appropriate for cooks of all levels. Pierpoint also offers limited off-street parking that Chef can direct you to; you can call when en route. Bring curiosity and any dietary notes—the class is adaptable, and Chef Nancy will discuss substitutions for common restrictions. Expect lively demonstrations, tasting at every turn, and a small take-home handout of techniques and recipes so you can repeat dishes at home.

For visitors exploring Baltimore, this is more than a cooking lesson—it's a way to connect with the city’s food scene and bring back portable skills. It’s ideal before an evening out in town or as a relaxed indoor activity when weather pushes you off the waterfront. The atmosphere is warm and practical: learning, tasting, and plating in a single sitting.

The curriculum covers how to make great soups in under an hour, tips and tricks for getting more flavor, working with thickeners, different stocks, and seasonings. You’ll sample variations and learn plating and finishing touches—herb oils, quick croutons, and bright acid lifts—and leave with the confidence to improvise from pantry staples. The class is social and practical: expect to taste, adjust seasoning, and plate your own bowl, with time for questions and hands-on corrections. An excellent choice for solo travelers, couples, and small groups looking for a relaxed, skill-building kitchen experience.

Master Quick, Flavorful Soups with Chef Nancy at Pierpoint Restaurant

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