Our classes offer a low-pressure, hands-on culinary experience where you can enjoy learning new cooking techniques or honing the skills you already have. You'll work alongside one of our chefs as you prepare a delicious meal using local Vermont ingredients. Classes generally include a three- or four-course meal paired with a glass of wine. Fees do not include sales tax or gratuity.
We believe that too many cooks can spoil the broth so we limit class size. Our Chef's Kitchen classroom is an intimate space for up to eight. The JK Adams classroom has space for 12 or even more.
A fun, hands-on week for your aspiring chef!
Your children will have a great time learning the tricks of the trade during this week-long cooking camp. From food preparation to nutrition, our esteemed chefs will make your campers a star in the kitchen.
Campers will expand their palates. Camp Cook reinforces academic and social skills. You will learn about food safety and proper knife skills. Try out new flavors and fun ingredients. Our menus are designed for young foodies and curious cooks with sophisticated but fun, kid friendly recipes. It's not all kitchen time! Campers will pick seasonal herbs and vegetables from our vast gardens. Break time...let's go jump in the on site pool. Oh Ya, you will also help care for and collect eggs from our on-site flock of layer hens. FUN! Campers will come away with a great sense of pride, and of course, their own Cookbook!
Camp is Monday - Friday 9:00 am - 4:00 pm.
Chef Frost studied culinary arts at the esteemed Le Cordon Bleu in London before returning to her native Vermont. She honed her craft in a number of local hotspots, including The Kitchen Table in Richmond, and at Shelburne Farms. Chef Frost thrives on infusing fresh, local ingredients into her creations and is pleased to be able to share her knowledge with guests at Vermont's Culinary Resort.
Chef Brandy Allan holds an Associate degree in Culinary Arts and a Bachelor’s degree in Hospitality and Restaurant Management. Chef Brandy has shown her skill and talents both in “front of the house” and “back of the house” positions. She started her career at the Iconic Biltmore Estate in Ashville North Carolina where she developed a passion for Southern cuisine. “The atmosphere was fun and a perfect place for me to work on my skills,” states Chef Brandy. The Reel Hospitality Group lured Chef back to New England. She worked at “Dakotas” in Connecticut as well as “Sweetwater’s” in Burlington. Her laid back, friendly and approachable leadership skills make cooking classes fun and informative. We are honored to have Chef Brandy as part of The Essex Culinary Team.
A graduate of the Pennsylvania Culinary Institute of America, Chef Calley is a native of Michigan who came to Vermont five years ago to further his love for locally-sourced, European-inspired cuisine. The former owner of Vermont's renowned Hearth and Candle Restaurant, Chef Calley focuses on blending the ingredients from The Essex's own gardens into his own culinary creations.
Chef Anthony Spine is a graduate of The New England Culinary School. Chef Anthony has worn many different "hats" over the years: caterer, orchard worker, teacher, inn and restaurant Chef. He has worked in such famous kitchens as The Viewpoint Inn, in Corbett, Oregon and the local favorite, The Bearded Frog, in Shelburne, Vermont. Chef Anthony has had the benefit of traveling with his culinary bag of tricks learning and working in and around Tuscany, Italy. In Siena, Chef worked on an organic sustainable farm which included a private vineyard and olive orchard. "My experiences in the Tuscany Region helped me develop a great passion for Italian cooking" shares Chef Anthony. Chef Anthony can also be seen volunteering in local schools and non-profit organizations spreading the culinary word!