• Feb. 10: Jay’s Restaurant owner Amy Haverstick and chef Matt Klum;
• Feb. 24: Rue Dumaine co-owner and chef Anne Kearney;
• March 3: Wellington Grille chef Durrell Harrison;
• March 10: Root 48 (formerly Twisted Root/Savona) chef-owner Keith Taylor; and
• March 24: Meadowlark chef Dave Rawson.
The classes combine culinary demonstrations by the chefs with hands-on participation by each attendee in groups of four, according to Eileen Baker, a spokeswoman for the AFS Dayton-area chapter. The chefs circulate around the cooking stations checking the class’ progress during the attendees’ turn to cook. The class concludes with a sit-down dinner that the attendees helped to prepare.
The cost is $45 per person, per class. Classes are limited to 20 students. For more information, call Angie Archdeacon at (513) 932-3534 or email AFS_Cooking@hotmail.com, or call Eileen Baker at (937) 433-1209.
All proceeds from the cooking school will benefit AFS Intercultural Programs’ high school student exchanges at Dayton-area high schools, Baker said.
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