NOTE: Phipps is open for your visit. All tickets must be purchased in advance, and safety protocols must be followed. Learn more about how you can join us!

For more details about our programs, or to receive personalized class recommendations from our helpful staff, please feel free to contact us at edu@phipps.conservatory.org.

If you have a food allergy, please check with the education department at edu@phipps.conservatory.org or 412/441-4442 before registering for the class. In-class adjustments may not be possible.

*Ingredient pick up is available for this class. For an additional cost, students can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen on Tuesdays and Wednesdays from noon to 6pm the week of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Current Classes

Click titles for full details

  • Authentic Italian at Home | Chef Justin Melnick, Executive Chef at Spello | Mondays: Jan. 11, Feb. 8, Mar. 29, or Apr. 19 | 6 - 7:30 p.m.
  • Delicious Dinners with 5 Ingredients | Chef Mark Snyder, Cook2Eat2Live | Jan. 19, Feb. 16, Mar. 30 or April 13 | 6 - 7 p.m.
  • Homemade Pet Treats | Chef Emily Larsen, Spilling the Soup | Thurs., April 8 | 6 – 7:30 p.m.
  • World Flavors | Chef Rachel Homan | Jan. 26, Mar. 31, and Apr. 21 | 6 - 7:30 p.m.
  • Kitchen Apothecary Series | Dina Ranade, The Herbal Bake Shoppe | Mar. 2, 9 or 16 | 6 - 7:30 p.m.
  • Pizza Night | Chef John Reicherter, The Porch at Siena | Tues., March 23 | 6 – 7:30 p.m.
  • Seasonal Vegetables | Chef John Reicherter, The Porch at Siena | Tues., April 20 | 6 – 7:30 p.m.

Classes in Progress:

  • Phipps Cooking School: The Plant-Forward Kitchen | Chef Amy Reed | Wednesdays: Feb. 17 and 24, March 3 and 10 | 6 – 8 p.m.

Detailed Listings

Fermentation Frenzy: Introduction to Sauerkraut | Trevor Ring, Community Cultures

Mon., March 8 | 7 – 8 p.m.

Single class: $20 members | $22 nonmembers 
Live webinar through Zoom

Fermenting your own vegetables is one of the best gateways to understand the process of fermentation. This virtual workshop covers a broad overview of fermentation, and engages participants by offering information about the cultural significance and potential health benefits of fermented vegetables. Trevor will guide you virtually to ensure you can successfully ferment vegetables at home with confidence and creativity.

Vegan Diet Discussion Series: Consuming Compassionately | Pittsburgh Vegan Society

Consuming Compassionately: Tues., March 9 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Consuming Compassionately: What we wear, eat and use in our everyday lives has an impact on both humans and animals. Learn about the importance of veganism for the rights and treatment of animals.

Kitchen Apothecary Series: Support Digestion | Dina Ranade, The Herbal Bake Shoppe

Tues., March 9 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician, to explore common culinary herbs from a medicinal perspective and discover their reach far beyond ordinary seasonings. Share a cup of herbal tea and join Dina for these virtual workshops.

Classic Recipes from Mastering the Art of French Cooking | Chef Emily Larsen, Spilling the Soup

Sole Meuniere and Gratin Dauphinois: Thurs., March 11 | 6 – 7:30 p.m.
Coq au Vin: Thurs., March 18 | 6 – 7:30 p.m.
Omelette Roulee and Gougeres: Thurs., March 25 | 6 – 7:30 p.m.

Full series: $55 members | $60 nonmembers | Grocery pick-up: $35 per class | The grocery pick-up option for this series is now closed.
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

Classic Recipes from Mastering the Art of French Cooking: Sole Meuniere and Gratin Dauphinois | Chef Emily Larsen, Spilling the Soup

Thurs., March 11 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers | Grocery pick-up: $35 per class | The grocery pick-up option for this class is now closed.
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

Kitchen Apothecary Series: Energy and Vitality | Dina Ranade, The Herbal Bake Shoppe

Tues., March 16 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician, to explore common culinary herbs from a medicinal perspective and discover their reach far beyond ordinary seasonings. Share a cup of herbal tea and join Dina for these virtual workshops.

Classic Recipes from Mastering the Art of French Cooking: Coq au Vin |Chef Emily Larsen, Spilling the Soup

Thurs., March 18 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $35 per class
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

*Ingredient pick up is available for this class.

Fermentation Frenzy: Easy Kimchi | Trevor Ring, Community Cultures

Mon., March 22 | 7 – 8:30 p.m.

Single class: $20 members | 22 nonmembers 
Live webinar through Zoom

Kimchi has a rich tradition of culture. Learn about the significance of kimchi in Korean culture while you make a batch of kimchi at home in a virtual community. Expect lots of fun chopping and discussion before you walk away with a new appreciation for kimchi!

Pizza Night | Chef John Reicherter, The Porch at Siena

Tues., March 23 | 6 – 7:30 p.m.

$20 members | $22 nonmembers | Grocery pick-up: $25
Live webinar through Zoom

Join Chef John for Pizza Night!

*Ingredient pick up is available for this class.

Indian Cuisine at Home: Cooking with Indian Vegetables | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., March 24 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Jayashree as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

*Ingredient pick up is available for this class.

Classic Recipes from Mastering the Art of French Cooking: Omelette Roulee and Gougeres | Chef Emily Larsen, Spilling the Soup

Thurs., March 25 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers | Grocery pick-up: $35 per class
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

*Ingredient pick up is available for this class.

Authentic Italian at Home: Antipasti Misti | Chef Justin Melnick, Executive Chef at Spello

Mon., March 29 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

Delicious Dinners with 5 Ingredients: Customizable Kabobs | Chef Mark Snyder, Cook2Eat2Live

Tues., March 30 | 6 – 7 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class 
Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights. 
*Ingredient pick up is available for this class. 

World Flavors: Japanese Cuisine | Chef Rachel Homan

Wed., March 31 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. First stop, Thailand! We’ll be making chicken and veggie satay with peanut sauce, pad Thai, and spring rolls with po phiah dipping sauce. Next is Japan where we’ll have yakitori, miso soup and soba noodles. We’ll round out our tour in Korea with pan ju (pancake with scallions), dubu kimchi (quick crispy pork belly kimchi bowl, and dak bulgogi using chicken instead of beef.

*Ingredient pick up is available for this class.

Homemade Pet Treats | Chef Emily Larsen, Spilling the Soup

Thurs., April 8 | 6 – 7:30 p.m.

$20 members | $22 nonmembers
Live webinar through Zoom

Spoil your furry friends by making them homemade treats! Dogs and cats love these customized delights and you’ll feel great knowing exactly what is in them. All ingredients are human friendly too, so you can even taste what you are feeding them. We recommend getting some cute cookie cutters for this class.

Fermentation Frenzy: Miso and Koji | Trevor Ring, Community Cultures

Mon., April 12 | 7 – 8:15 p.m.

Single class: $20 members | 22 nonmembers 
Live webinar through Zoom

Miso is a Japanese fermented bean paste that is very versatile, flavorful and microbially rich. This introductory class will give you the confidence to make miso at home, while giving you an understanding of koji, a molded grain and key ingredient in miso. You’re encouraged to get your hands dirty, mashing beans alongside Trevor, and to explore the numerous creative ways of crafting flavors through miso.

Delicious Dinners with 5 Ingredients: Enchiladas | Chef Mark Snyder, Cook2Eat2Live

Tues., April 13 | 6 – 7 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights. 
*Ingredient pick up is available for this class. 

Indian Cuisine at Home: Instant Pot Indian Cooking | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., April 14 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Jayashree as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

*Ingredient pick up is available for this class.

Roasted Chicken Dinner | Chef Emily Larsen, Spilling the Soup

Thurs., April 15 | 6 – 7:30 p.m.

$25 members | $28 nonmembers  | Grocery pick-up: $35
Live webinar through Zoom

A roast chicken can have a long life in your home, as dinner, leftover lunch and even soup. Chef Emily will teach you everything you need to know to bring this classic dish to your table and make it perfectly every time. Learn how to create this classic dish and pair it with a fresh salad and homemade dressing. You’ll also leave class with instructions of how to use the leftovers from dinner to make a homemade chicken stock, leaving nothing to waste!

*Ingredient pick up is available for this class.

Authentic Italian at Home: Homemade Sicilian Style Pizza | Chef Justin Melnick, Executive Chef at Spello

Mon., April 19 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

Seasonal Vegetables | Chef John Reicherter, The Porch at Siena

Tues., April 20 | 6 – 7:30 p.m.

$20 members | $22 nonmembers | Grocery pick-up: $25
Live webinar through Zoom

Join Chef John and learn how to prepare the best of this season’s bounty!

*Ingredient pick up is available for this class.

World Flavors: Korean Grill | Chef Rachel Homan

Wed., April 21 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25
Live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. First stop, Thailand! We’ll be making chicken and veggie satay with peanut sauce, pad Thai, and spring rolls with po phiah dipping sauce. Next is Japan where we’ll have yakitori, miso soup and soba noodles. We’ll round out our tour in Korea with pan ju (pancake with scallions), dubu kimchi (quick crispy pork belly kimchi bowl, and dak bulgogi using chicken instead of beef.

*Ingredient pick up is available for this class.

Vegan Diet Discussion Series: Every Day is Earth Day … and for Everyone | Pittsburgh Vegan Society

Every Day is Earth Day … and for Everyone: Thurs., April 22 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Every Day is Earth Day … and for Everyone: Our lifestyles have ecological consequences. Discover how going (and staying) vegan can dramatically reduce your carbon footprint.

Authentic Italian at Home | Chef Justin Melnick, Executive Chef at Spello

Polenta and Beef Sugo: Mon., Jan. 11 | 6 – 7:30 p.m.
Red Wine Risotto with Goat Cheese and Flank Steak: Mon., Feb. 8 | 6 – 7:30 p.m.
Antipasti Misti: Mon., March 29 | 6 – 7:30 p.m.
Homemade Sicilian Style Pizza: Mon., April 19 | 6 – 7:30 p.m.

Full series: $95 members | $110 nonmembers
Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

Fermentation Frenzy Series | Trevor Ring, Community Cultures

Kombucha 101: Mon., Jan. 18 | 7 – 8:15 p.m.
Water Kefir and Wild Soda: Mon., Feb. 15 | 7 – 8:15 p.m.
Introduction to Sauerkraut: Mon., March 8 | 7 – 8 p.m.
Easy Kimchi: Mon., March 22 | 7 – 8:30 p.m.
Miso and Koji: Mon., April 12 | 7 – 8:15 p.m.

Full series: $95 members | $100 nonmembers

Live webinar through Zoom

Kombucha 101 – Start off the New Year by learning how to make your own kombucha, a probiotic bubbly tea! Trevor will guide you through the simple process of creating the beverage at home, while teaching you about its culture, history and the best ways to infuse delicious flavors and attain optimal carbonation.

Water Kefir and Wild Soda – There are so many ways to make fun fermented beverages beyond kombucha. This class explores the possibilities with water kefir, a starter culture made up of tiny crystal-like structures, and wild soda by utilizing wild yeast on fruit. Learn about creative flavorings and find confidence in turning nearly anything into a carbonated beverage!

Intro to Fermentation with Sauerkraut – Fermenting your own vegetables is one of the best gateways to understand the process of fermentation. This virtual workshop covers a broad overview of fermentation, and engages participants by offering information about the cultural significance and potential health benefits of fermented vegetables. Trevor will guide you virtually to ensure you can successfully ferment vegetables at home with confidence and creativity.

Easy Kimchi – Kimchi has a rich tradition of culture. Learn about the significance of kimchi in Korean culture while you make a batch of kimchi at home in a virtual community. Expect lots of fun chopping and discussion before you walk away with a new appreciation for kimchi!

Miso and Koji – Miso is a Japanese fermented bean paste that is very versatile, flavorful and microbially rich. This introductory class will give you the confidence to make miso at home, while giving you an understanding of koji, a molded grain and key ingredient in miso. You’re encouraged to get your hands dirty, mashing beans alongside Trevor, and to explore the numerous creative ways of crafting flavors through miso.

Delicious Dinners with 5 Ingredients | Chef Mark Snyder, Cook2Eat2Live

Eggplant Parmesan: Tues., Jan. 19 | 6 – 7 p.m.
Poached Salmon with Asparagus: Tues., Feb. 16 | 6 – 7 p.m.
Customizable Kabobs: Tues., March 30 | 6 – 7 p.m.
Enchiladas: Tues., April 13 | 6 – 7 p.m.

Full series: $75 members | $85 nonmembers | Grocery pick-up: $25 per class The grocery pickup option for this class is now closed.

Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights.

Indian Cuisine at Home | Chef Jayashree Iyengar, Popping Mustard Seeds

South Indian Dishes: Wed., Jan. 20 | 6 – 7:30 p.m.
North Indian Dishes: Wed., Feb. 10 | 6 – 7:30 p.m.
Cooking with Indian Vegetables: Wed., March 24 | 6 – 7:30 p.m.
Instant Pot Indian Cooking: Wed., April 14 | 6 – 7:30 p.m.

Full series: $95 members | $110 nonmembers | Grocery pick-up: $25 per class
Live webinar through Zoom The grocery pickup option for this class is now closed.

Join Chef Jayashree as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

World Flavors | Chef Rachel Homan

Thai Food: Tues., Jan. 26 | 6 – 7:30 p.m.
Japanese Cuisine: Wed., March 31 | 6 – 7:30 p.m.
Korean Grill: Wed., April 21 | 6 – 7:30 p.m.

Full series: $70 members | $80 nonmembers | Grocery pick-up: $25 per class
Live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. First stop, Thailand! We’ll be making chicken and veggie satay with peanut sauce, pad Thai, and spring rolls with po phiah dipping sauce. Next is Japan where we’ll have yakitori, miso soup and soba noodles. We’ll round out our tour in Korea with pan ju (pancake with scallions), dubu kimchi (quick crispy pork belly kimchi bowl, and dak bulgogi using chicken instead of beef.

*Ingredient pick up is available for this class.

Vegan Diet Discussion Series | Pittsburgh Vegan Society

Changing the Paradigm by Changing the Pantry: Wed., Jan. 27 | Noon – 1 p.m.
Veganism and BIPOC Communities: A Focus on Inclusive Wellness and Social Justice: Thurs., Feb. 25 | Noon – 1 p.m.
Consuming Compassionately: Tues., March 9 | Noon – 1 p.m.
Every Day is Earth Day … and for Everyone: Thurs., April 22 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Changing the Paradigm by Changing the Pantry: Explore how to integrate plant-based ingredients into cooking and baking with strategies to transition to a fully plant-based diet.

Veganism and BIPOC Communities: A Focus on Inclusive Wellness and Social Justice: Learn about the experiences of BIPOC-identified individuals engaging in a vegan lifestyle, with a particular focus on being resilient, coping with systemic inequities and building community.

Consuming Compassionately: What we wear, eat and use in our everyday lives has an impact on both humans and animals. Learn about the importance of veganism for the rights and treatment of animals.

Every Day is Earth Day … and for Everyone: Our lifestyles have ecological consequences. Discover how going (and staying) vegan can dramatically reduce your carbon footprint.

Phipps Cooking School: The Plant-Forward Kitchen | Chef Amy Reed

Wednesdays: Feb. 17 and 24, March 3 and 10 | 6 – 8 p.m.

$125 members | $140 nonmembers | Grocery pick-up: $25 per class

Live webinar through Zoom

A plant-based diet has been proven to positively impact the well-being of ourselves, our planet and the animals. Over the course of four weeks Chef Amy Reed will explore the ins and outs of plant-forward cooking and will cover all the core techniques to make it delicious and satisfying. If you’re not ready to take the leap to a fully plant-based diet, that’s okay! You’ll learn how to adapt each meal to your liking and how to properly cook all forms of protein. You’ll also receive a Phipps apron, a printable booklet of recipes and culinary skills that will last a lifetime!

Week One: Building a Plant Based Pantry: Learn how plant-forward cooking is a healthy and sustainable choice. Learn knife safety and basic knife cuts to make tasty stir-fried vegetables and tofu over quinoa.

Week Two: Plant Based Proteins: Learn all about plant proteins and the many delicious options that are available, including grains, beans, nuts, seeds, seitan and tempeh. For dinner, we’ll make a protein-packed power bowl with fresh lemon tahini dressing and homemade hummus.

Week Three: Cooking Methods: Learn fundamental techniques like roasting, steaming and sautéing. Using several techniques, you’ll make savory roasted vegetable and black bean enchiladas.

Week Four: Soups, Stocks and Stews: Put your skills to the test as you make soups, stocks and stews. You’ll learn the difference between each and how to customize them. We’ll make soup bases for minestrone and for sweet potato and coconut stew.

*Ingredient pick-up is available for this class. For an additional $25 per session, students can opt in for a contactless pick-up of ingredients at Phipps’ Botany Hall Kitchen on Tuesdays and Wednesdays the week of class. This option will close one week before class takes place. No substitutions are available for ingredient pick-up. Ingredient pick-up includes ingredients for four servings of each dish.

Kitchen Apothecary Series | Dina Ranade, The Herbal Bake Shoppe

Managing Stress and Mood: Tues., March 2 | 6 – 7:30 p.m.
Support Digestion: Tues., March 9 | 6 – 7:30 p.m.
Energy and Vitality: Tues., March 16 | 6 – 7:30 p.m.

Full series: $70 members | $80 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician, to explore common culinary herbs from a medicinal perspective and discover their reach far beyond ordinary seasonings. Share a cup of herbal tea and join Dina for these virtual workshops.

Select photos © Paul g. Wiegman