Judith’s greatest joy is sharing her love of cooking with established cooks and new-to-kitchen students alike.

Named to the Chicago Tribune’s list of Best Cooking Teachers, Judith has covered a wide range of topics in her more than 30 years of teaching, with an emphasis on basic skills and techniques useful for both new cooks and kitchen veterans.

Whether in a hands-on setting or lecture format, Judith’s classes are lessons in culture and history, skill-enhancers, plus plenty of helpful tips in menu planning and shopping advice all rolled into one.

Choose from among the many available subjects, such as:

• Chicago Originals – iconic dishes from historic kitchens and cooks in Chicago’s past and present, along with fascinating stories and legends.
• Asian Sampler – choose to concentrate on  a specific Asian cuisine or elect to compare different areas to learn about various ingredients and how to use them.
• Cutting Up – hone basic knife skills, how to “choose and use” the best knife for the job, plus tips for making cooking efficient, safe and enjoyable.
• Get Into The Kitchen – This 4-part series gets the novice into the kitchen with hands-on guidance, plenty of cooking tips and techniques, skills –and, of course, delicious and do-able menus.
• Cooking For A Crowd – Judith’s years as a caterer will benefit you as you learn not only large-scale recipes, but the tricks you need to entertain with confidence.
• Cooking For A Few – This hugely popular class focuses on  weeknight cooking for one or two using a well stocked pantry, fresh and nutritious produce and meats, and basic ways to make the most of them.
• You Asked For It – tailor the content of your class to suit your interests and ability.  Judith is happy to customize a course for any level or occasion.

Read what some students have had to say about Judith’s classes:

“The classes are like a trip to another country; they transport us to another region/neighborhood of the city with equal parts of the class focusing on the history of the area and a focus on tradition of the foods.”

“The culture and history are important elements of the class and I always want to hop on the bus or el and go to that neighborhood to learn more about it and sample more of that food when the class ends!”

“I learned so much in the basics class –  I made Mother’s Day dinner for my mother-in-law and that night she called my own mother to tell her I’d finally learned how to cook!”