What’s cookin’?
Some of the best conversations happen around food, and we know some great learning comes from food and cooking, too. Pull up a seat, roll up your sleeves and join us as we cook up the science, history, culture and community of food.
Discover the chemical reactions that change flavor and textures, explore foods that reveal cultural histories, tell your own stories of family recipes and hone your tactile motor skills to make it all possible. The Cr(eat)e Culinary Studio features ovens, induction burners and multiple food stations stocked with all the equipment and tools to turn recipes into experiments and microwave misfits into culinary scientists.
Pricing
Science by the Bite: Homeschool Cooking Club (Ages 7 to 14)
Members: $30; Non-Members: $40
Junior Chefs: Parents and children cooking together (Ages 7 to 18)
Price includes admission for one child and one parent or caregiver (parent or caregiver must be 18+).
Members: $100; Non-Members: $120
Pop-up, Drop-in
Members: FREE; Non-Members: FREE
Registration
Registration for the January – May series is now open!
If the class you are interested in is sold out, you can check back often to see if a spot opens up!
Please note: sales of each program will end at noon the day prior to the program's start date.
Members
Make sure you are logged in to get the special Member price.
Upcoming Programs
(V) Vegetarian or can be made vegetarian
Science by the Bite: Homeschool Cooking Club (Ages 7 to 14)
Have you ever wondered why bread rises or cheese melts? Explore the science and connections behind food, from the first chop to the last bite.
Please note: if the class you are interested in is sold out, you can check back often to see if a spot opens up!
SOLD OUT: Homemade Soft Pretzels with Cheese Sauce (V)
January 9, 2025 from 11 a.m. to 12:30 p.m.
Have you ever wondered what gives soft pretzels their signature deep golden-brown color? Join us to uncover the science behind this beloved snack as we explore the role of pH levels and its effects on food. In this hands-on class, you'll learn how to make soft pretzels from scratch and discover the secrets that turn pretzels into a deliciously chewy, golden treat!
Allergens: Flour/Dairy
SOLD OUT: Julia Child’s Crepes De Pommes De Terre with Poached Eggs [Grated Potato Pancake]
February 13, 2025 from 11 a.m. to 12:30 p.m.
Take a bite out of an authentic Julia Child recipe. Whip up a crispy potato pancake topped with savory ham, cheese and a creamy poached egg while discovering the science behind this tasty dish.
*Guests will receive a copy of full recipe from Mastering the Art of French Cooking pg. 522
Allergens: Flour/Dairy/Eggs
SOLD OUT: Croque Monsieur (V)
March 6, 2025 from 11 a.m. to 12:30 p.m.
A true quintessential French café favorite! This decadent grilled cheese sandwich served with a side of scratch-made Dijon mustard will leave your mouth watering and your stomach full.
Allergens: Dairy/Flour
SOLD OUT: Sweet Crepes (V)
April 10, 2025 from 11 a.m. to 12:30 p.m.
Join us for an exciting adventure into the world of crepes, the famous French street food loved by all! We will learn the secrets to making perfect, golden crepes from scratch and master the art of flipping them like a pro. Come ready to have fun and whip up some delicious treats.
Allergens: Eggs/Flour/Dairy/Nuts
SOLD OUT: Homemade Calzones and Ranch Dressing (V)
May 22, 2025 from 11 a.m. to 12:30 p.m.
Young chefs will have a blast learning to make calzones from scratch, starting with kneading and shaping the dough, then filling them with ingredients like gooey cheese, a delicious tomato sauce and other yummy toppings. But the fun doesn’t stop there! We will also whip up a creamy and flavorful ranch dressing for dipping, made with simple and fresh ingredients.
Allergens: Flour/Dairy/Eggs
Junior Chefs: Parents and children cooking together (Ages 7 to 14)
Come cook with us! Hone your skills as we focus on kitchen tools and techniques, and slice, sauté and sear our way through tasty recipes.
Please note: if the class you are interested in is sold out, you can check back often to see if a spot opens up!
SOLD OUT: Spinach Curry with Roti (V)
January 25, 2025 from 11 a.m. to 1:30 p.m.
Explore the tasty world of Indian cuisine where chefs will learn how to blend spices, cook perfect lentils and incorporate fresh spinach to create a healthy dish with lots of flavor! We will also make soft and fluffy rotis, learning to roll and cook these delicious flatbreads from scratch.
Allergens: Coconut Milk/Flour/Dairy
SOLD OUT: Julia Child's La Tarte Des Demoiselles Tatin [Upside-Down Apple Tart] (V)
February 8, 2025 from 11 a.m. to 1:30 p.m.
Take a page out of Julia Child’s Mastering the Art of French Cooking with Tarte Tatin, also known as an upside-down caramelized apple tart. A staple of French cuisine since the late 19th century, this sweet, buttery caramel and juicy apple tart is sure to make your taste buds happy.
*Guests will receive a full copy of the recipe from Mastering the Art of French Cooking pg. 638-639
**Class will include one break to visit our Julia Child: A Recipe for Life exhibition and/or museums while the tart bakes (45-60 mins); Membership or Museum Admission required to visit exhibition (not included in class price).
Allergens: Dairy/Flour/Eggs
SOLD OUT: Julia Child’s Quiche Lorraine with French Dressed Salad [Cream and Bacon Quiche]
February 22, 2025 from 11 a.m. to 1:30 p.m.
Whisk the day away with this classic French dish known for its silky egg texture and salty, cheesy add-ins. We’ll pair it with a fresh side of greens and a traditional French dressing.
*Guests will receive a copy of full recipe from Mastering the Art of French Cooking pg. 147
**Class will include one break to visit our Julia Child: A Recipe for Life exhibition and/or museums while the quiche bakes (60mins); Membership or Museum Admission required to visit exhibition (not included in class price).
Allergens: Flour/ Dairy/ Eggs
SOLD OUT: Baguette Making with Compound Butter (V)
March 1, 2025 from 11 a.m. to 1:30 p.m.
Step into the world of French baking with our baguette and compound butter cooking class! Young bakers will learn the art of making bread from scratch. From mixing and kneading the dough, to shaping and baking, we will discover the magic of fresh breadmaking that’s crunchy on the outside, but soft and airy on the inside.
**Class will include one break to visit our Julia Child: A Recipe for Life exhibition and/or museums while the bread proofs (60 mins); Membership or Museum Admission required to visit exhibition (not included in class price).
Allergens: Flour/ Dairy
Hachis Parmentier [French Shephard’s Pie]
March 22, 2025 from 11 a.m. to 1:30 p.m.
Embark on a tasty culinary adventure with this classic French comfort food. This class will guide young chefs through the steps of creating a hearty and flavorful Hachis Parmentier, known as the French take on Sheperd’s pie.
**Class will include one break to visit our Julia Child: A Recipe for Life exhibition and/or museums while our dish cooks (60 mins); Membership or Museum Admission required to visit exhibition (not included in class price).
Allergens: Dairy
SOLD OUT: Tarte Flambee
April 5, 2025 from 11 a.m. to 1:30 p.m.
Try your hand at making Tarte Flambee, a crispy, French-style pizza! In this class, we’ll create a golden, thin crust from scratch and top it with a rich, creamy layer of crème fraiche, sweet, caramelized onions and crispy, flavorful bacon pieces. It’s a fun and delicious way to explore French cooking and make a dish that will delight everyone!
Allergens: Dairy/Flour
SOLD OUT: Éclair Making (V)
May 17, 2025 from 11 a.m. to 1:30 p.m.
Join us for this class where you’ll learn the art of making delicious, light-as-air éclairs! We will guide you step by step through the process of making this French pasty from scratch. First, we’ll master the technique of making pâte à choux, the versatile dough that forms the base of this French dessert. Then the fun part: filling your éclairs with a rich and airy whipped cream and glazing them with chocolate ganache! By the end of this class, you will walk away with new cooking techniques and some tasty treats.
Allergens: Dairy/Flour/Eggs
SOLD OUT: Homemade Spaghetti Noodles with Marinara and Garlic Bread (V)
May 31, 2025 from 11 a.m. to 1:30 p.m.
Discover the joy of making fresh, homemade pasta from scratch paired with a classic and simple red sauce.
Allergens: Dairy/Flour/Eggs
Pop-up, Drop-in
Stop by the Cr(eat)e Culinary Studio and sample some bite-sized science. Please note: this is not a full class and guests will not be cooking; just sampling what we are serving up!
Check back soon for upcoming programs!
More Information
Parking
Parking is not included in the class purchase price unless you are a member.
Attire
For guests with long hair, please bring a hair tie to wear while cooking.
Drinks
Drinks are not provided, feel free to bring a water bottle.
Common Food Allergens
The following nine common food allergens will be listed if included in the program: Dairy, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame
Recipe Modifications
We cannot accommodate recipe modifications based on allergens at this time. Please enroll in classes that do not include things you or your child are allergic to. A (V) icon will be included if the recipe is vegetarian or can be made vegetarian.
Cancellation Policy
Full refund or exchange 15 days or before the program, 50% partial refund 14 days before. No refund or exchanges given after noon the day prior to program (cutoff date). To cancel, please call (513) 287-7001. A refund will be issued to the same credit card used to register for the program. Please have the card in hand when calling to cancel.
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