Culinary Workshops

Workshops at the CVI are open to the public and offer a deep-dive into the subject matter they’re exploring. They enable students to hone their technical skills, gain a new understanding of a process or an ingredient they are familiar with or work with a technique or product they have never experienced before.

The overall goal of our workshops is to provide an educational opportunity in the inviting atmosphere of the CVI that will provide students with both a hands-on, practical understanding of the subject matter as well as a theoretical comprehension or it.

Workshops are either single day sessions or multi-day events that typically take place in a classroom-like setting that includes audiovisual support along with hands-on learning opportunities in our state-of-the-art kitchen under the guidance and instruction of the CVI team. Depending upon the subject matter, workshops might culminate in a dinner that is open to the general public.

The overall objective of any CVI workshop is to provide students with a learning opportunity that improves their skills and broadens their understanding of the subject.

Class size is limited which means that everyone will have the undivided attention of the instructor as they work through the program. Each workshop experience will afford opportunities for discussion, brain-storming, experimenting and sharing experiences with fellow attendees, all of which contribute to the overall success of each workshop.

Coffee and beverages are available throughout the day and lunch will be served.

Please be aware that workshop participants will be standing, cooking and working throughout the class. Please wear a chef coat, comfortable, closed-toe shoes, long pants and have long hair tied back. You may wish to bring your own knives, a laptop or other note-taking supplies.


Earth-to-Table(r) Healthy Eating



Click here to view upcoming events.


For more information about workshops, please contact us.


View images from past workshops:

Mangalitsa 3-Day Workshop – Chef Craig Deihl

Sous Vide 2-Day Workshop – Chef Rich Rosendale

The Art of Plating Workshop – Antonio Bachour and Bradley Kilgore