SignatureForaging & wild food
Foraging, Four Seasons
Learn to read the land — identifying, harvesting, and cooking wild ingredients through every season. We end with a meal built entirely from what we find.
Full dayUp to 8All levels
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Classes & Field Trips
Learn by Doing
Every class is a door into a different world — a cuisine, a technique, a way of seeing what's on your plate. All skill levels welcome.
Classes at Emily's Kitchen are small by design. No more than eight people, so everyone gets time at the stove, time to ask questions, and time to eat together at the end. They run in the studio, in the field, and occasionally in other people's kitchens — wherever the subject demands.
Signature
World cuisines
Ethiopian Food & Culture
A deep dive into one of the world's most ancient and communal food traditions — injera, wats, spice blends, and the ritual of eating together.
4 hoursUp to 8All levels
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Preservation
Charcuterie: Ancient Methods, New Age
The art of curing — salt, smoke, time, and the science of preservation. We make three preparations and you take everything home.
5 hoursUp to 6Intermediate
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Guest chefWorld cuisines
Peruvian Cuisine with Lia Horna
Ceviche, causa, and the bold flavors of a cuisine shaped by ocean, altitude, and migration — taught by guest chef Lia Horna.
4 hoursUp to 8All levels
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Technique
Chef's Life
How we really cook — the tricks, methods, lore, and lifestyle behind professional kitchens. Practical skills you'll use every day.
3 hoursUp to 8All levels
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Preservation
Fermentation: Living Foods
Kimchi, krauts, kvass, and kefir — the microbial world that transforms ingredients into something more alive than when they started.
4 hoursUp to 8All levels
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World cuisines
The Spice Road
A journey through the spice traditions of the Levant, India, and North Africa — how to build, layer, and balance complex flavour.
4 hoursUp to 8All levels
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Technique
Bread: From Grain to Loaf
Sourdough, enriched doughs, flatbreads — understanding fermentation, gluten, and the alchemy of heat. You leave with three loaves.
Full dayUp to 6All levels
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Technique
Knife Skills Intensive
The single skill that changes everything — proper grip, blade maintenance, and the cuts that professional kitchens rely on every service.
3 hoursUp to 8All levels
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Beyond the Kitchen
Field trips take the class outside — to farms, bakeries, wineries, fishing docks, and markets. They run seasonally and book quickly. Each trip includes a meal or tasting on site.
Spring & AutumnFull day
Farm to Table: A Working Farm Visit
A day on a working farm — planting, harvesting, and cooking a meal from what we pick. Seasonal and never the same twice.
InquireAll yearHalf day
The Forager's Walk
A guided walk through local woodland and hedgerow — identifying edible plants, fungi, and berries with a cook's eye.
InquireAll yearHalf day
Market Morning
An early morning at the farmers' market — learning how to shop, what to ask, and how to build a meal from what's best that day.
InquireBook a class or field trip
All classes are private or small-group by arrangement. To check availability or discuss a custom session, get in touch.