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 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: 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!
Food as Medicine Series, Powered by the Osher Center for Integrative Health at UC
Cost: Members – $100, Non-Members – $120; Parking included.
Preventing Cancer with Healthy Choices: A Scientific Approach with Dr. Rekha Chaudhary, MD
May 27, 2025 from 6 to 8 p.m.
Join us for a colorful, flavor-packed class in the Cr(eat)e Culinary Studio where we’ll cook a nourishing Green Curry with Chickpeas, Kale & Sweet Potato—a perfect dish for those seeking a delicious and health-focused meal. This plant-powered curry is loaded with fiber-rich ingredients, nutrient-dense greens, and delicious spices, making it a satisfying and wholesome addition to any diet. Using whole foods and fresh ingredients, we’ll explore how to build layers of flavor while keeping the dish light, nourishing, and full of plant-based goodness.
Allergens: Tree Nuts, Sesame
Engage in a hands-on cooking class and shared meal, followed by a presentation and time for Q&A with Dr. Chaudhary. This event is open to ages 18+, including patients with cancer, cancer survivors looking to reduce the risk of disease progression or recurrence, and other individuals interested in primary cancer prevention.
Presenter: Rekha Chaudhary, MD Adjunct Professor, Affiliated Faculty, Osher Center for Integrative Health
Dr. Chaudhary is a board-certified medical hematologist and oncologist who specializes in the treatment of skin cancers such as melanoma, squamous cell carcinoma of the skin and merkel cell carcinoma. She also specializes in primary brain tumors such as glioblastoma multiforme.
Dr. Chaudhary is an adjunct associate professor in the division of Hematology-Oncology. She is also faculty for the Osher Center for Integrative Health.
Lifestyle changes such as diet, exercise, and stress reduction and their effect on tumor growth is a special clinical and research interest for her. She is a primary investigator on many clinical trials involving integrative medicine, brain tumors, and skin cancers.
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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