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: 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: 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!
Soup Dumplings and Calligraphy w/ the Creative Asian Society
April 26, 2025 from 11 a.m. to 1 p.m.
Come along for a unique pop-up experience that blends culture, creativity, and community! Delight in sampling freshly made soup dumplings while learning the craft behind these savory treats. As you savor each bite, enjoy a relaxed introduction to the elegant art of calligraphy, where you'll have the opportunity to practice beautiful brushstrokes and create your own masterpiece, with members of the Creative Asian Society.
Allergens: Flour/Soy/Sesame
1950’s Day
May 3, 2025 from 11 a.m. to 1 p.m.
Step into a world of retro culinary trends with our aspic array! Aspic, a gelatin-based dish that was once the star of 1950s dinner parties, is making a comeback in this unique pop-up. You’ll have an opportunity to taste an assortment of aspics, each showcasing a different style and flavor inspired by the mid-century era.
Allergens: Eggs/Dairy
Food as Medicine Series, Powered by the Osher Center for Integrative Health at UC: Cooking for Gut Health with Lauri Nandyal, MD
Cost: Members – $100, Non-Members – $120; Parking included.
Sweet Potato and Chickpea Latkes with Spinach Quinoa and Beet Sauerkraut
March 19, 2025 from 6 to 8 p.m.
Elevate your cooking skills with this hands-on class that combines comfort food with a healthy twist! Together, we’ll create a nutritious spin on a classic favorite, sweet potato and chickpea latkes. Plus, we’ll explore the world of fermentation as we craft a gut-healthy beet kraut that will add color and zing to any dish. This class is perfect for anyone looking to explore wholesome ingredients, learn new techniques, and bring bold, nourishing dishes to their table. Come ready to chop, mix, and ferment your way to delicious creations!
Allergens: Dairy, Egg
With ¾ of our immune system housed in and around our digestive tract, a healthy gut is crucial for wellness. Digestive disorders are a primary reason many Americans seek health care. There is ample evidence that stress, the environment, and eating patterns play leading roles in many of these conditions.
- Learn how digestion and gut health influence the immune system
- Explore intestinal ecology, the gut microbiome
- Clarify how food informs gut wellness
- Gain an understanding of the gut-brain connection
- Q&A with Dr Nandyal
Cooking class includes a presentation on the science behind a healthy gut in addition to a hands-on culinary class.
Presenter: Lauri Nandyal, MD, Associate Professor, Department of Family and Community Medicine, UC College of Medicine, affiliated faculty, Osher Center for Integrative Health at the University of Cincinnati.
Lauri Nandyal, MD graduated from the University of Cincinnati in Biology, then earned her MD at the UC College of Medicine, as well as completing her Family and Community Medicine Residency through UC/Christ Hospital. She worked at the VA for a decade and in private practice, shifting to Integrative Health in 2014. She currently works at the University of Cincinnati College of Medicine, training future healthcare professionals by teaching integrative and functional medicine courses to both undergraduate and graduate-level students and providing patient care through UC Health. She continues to teach across the spectrum, passing the “baton” of health creation to undergrads through residency as well as many public forums. With her patients, she looks to apply tools for “root cause analysis,” exploring the unique biology of each individual.
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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