Spend 2.5 hours at Deelightful Roux School of Cooking in New Orleans crafting classic Cajun dishes like Gumbo and Bananas Foster, while learning about Louisiana’s rich food heritage.
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Difficulty
easy
Duration
2.5 hours
Fitness Level
No special fitness level required; primarily a seated and standing activity in a kitchen environment.
Wildlife
History
Cajun cuisine originates from French-speaking Acadian settlers in Louisiana, blending with Native American and Creole influences to form a uniquely rich culinary tradition.
Conservation
Efforts in the region focus on sustainable seafood harvesting and protecting coastal wetlands that supply key ingredients to local food culture.
National Food & Beverage Foundation
Spend 2.5 hours at Deelightful Roux School of Cooking in New Orleans crafting classic Cajun dishes like Gumbo and Bananas Foster, while learning about Louisiana’s rich food heritage.
National Food and Beverage Foundation preserves and presents the culinary history and foodways of the American South through public programming, exhibits, and hands-on learning. The Foundation provides general admission access to the Southern Food and Beverage Museum, offering exhibits and activities designed for visitors of all ages. General admission pricing includes affordable rates for adults, seniors, and students, and children 10 and under receive free entry.
The Foundation partners with the Deelightful Roux School of Cooking to deliver immersive culinary classes and demonstrations. The Taste of Louisiana offering is a 2.5-hour hands-on Cajun class where participants learn to prepare authentic dishes such as Cajun gumbo and Bananas Foster while exploring Louisiana's cultural history. The Taste of New Orleans experience is a 2.5-hour Creole lunch demonstration focused on classics like jambalaya and Bananas Foster, with recipes and practical cooking tips provided in a relaxed atmosphere.
Programs suit families, individual visitors, and cooking enthusiasts seeking meaningful cultural context and practical skills. Offerings range from single-visit museum exploration to compact, skill-focused workshops led in a hands-on format. Clear class durations and admission tiers help visitors plan their time and budget. Through accessible programming and educational partnerships, the National Food and Beverage Foundation supports appreciation of Southern and Louisiana food traditions and culinary heritage. Visitors can expect a mix of educational exhibits, tasting opportunities, and interactive demonstrations that highlight ingredients, techniques, and regional beverage culture. Programming is presented in accessible formats for both casual visitors and serious students of Southern cuisine, and culinary heritage.
Tours Offered
3 Experiences
Museum plus two cooking classes
Family Friendly
Free for ages ≤10
Children 10 and under enter free
Class Duration
2.5 hours
Hands-on Cajun and Creole classes
Museum Admission
Tiered Pricing
Affordable adult, senior, student rates
Book general admission to the Southern Food and Beverage Museum or reserve a 2.5-hour Taste of Louisiana or Taste of New Orleans class with the Deelightful Roux School of Cooking.
Arrive Hungry and Ready to Participate
Come prepared to roll up your sleeves—this is a hands-on cooking class where you actively cook and sample the dishes.
Wear Comfortable Clothing
Light, breathable clothes and closed-toe shoes are recommended for safety and comfort in the kitchen environment.
Allergy Alert
Notify the instructors ahead if you have any food allergies, as Cajun dishes often include shellfish, pork, and dairy.
Bring a Notebook
Jot down recipes and cooking tips you’ll want to recreate once home, as the class shares unique insights not typically found online.
Apron
Protect your clothes while cooking and handling food.
Comfortable Closed-Toe Shoes
Ensure safety and comfort while standing during the class.
Notebook and Pen
Record recipes, tips, and cultural notes during the session.
Water Bottle
Stay hydrated especially during warmer months or after walking around before class.
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