Teaching classes is my favorite part of what I do with My Kitchen Clatter. I offer various baking classes and pressure cooking classes. If you see something that interests you, please contact me to schedule a class in your home. Occasionally, I teach a class open to the public. Public classes are announced on my Facebook @mykitchenclatter and instagram @mykitchenclatteronline and on my upcoming classes page, so be sure to follow me or check back often.
Check out the class descriptions below and contact me with any questions! I customize classes to my students, so if you have a specific request, please let me know.
For anyone who is curious, I have an ANSI accredited Certified Food Protection Manager (CFPM) certificate. This mainly allows me to work in kitchens that are certified with local health departments, but it may also give you the confidence that I follow general health guidelines in the kitchen – no matter where I am.
I offer baking classes for all skill levels – whether you are new to baking or have been making yeast bread for years. In my baking classes, we use freshly milled whole grain flours and I focus on teaching you how to easily and successfully use these flours. I know that we are all busy and it can be a challenge to get healthy food on the table. Food has to taste good, be healthy, and be easy to prepare. I teach you methods that I’ve found to work for my family that save time while avoiding the high sugar, processed foods from the grocery store.
Classes are $20 a person. Class size is limited to 6-10 people. Contact me to schedule a class in your home.
The bread & baking classes I offer include:
- Whole Wheat Sandwich Bread & Cinnamon Rolls
- Sourdough ($30 a person)
- No-Knead Bread Class
- Flour Power Class
Click here for more detailed class description.
In the last few years, I have been teaching library demonstrations all over the Chicagoland Region. I have found that library staff loves when patrons share our interests for learning. If you would like your library to host me, please share my website with your library.
If you are a representative of a library, please email me @ email@example.com for more information on class fees and details. I have methods of demonstrating most (if not all) of my classes without a full kitchen. I also love a teaching challenge, so if you think of something as you are browsing my site, please ask.
My InstantPot is possibly my most used kitchen appliance and I love teaching people all the great things about pressure cooking. It saves time, energy and nutrients. Modern pressure cookers have lots of amazing features – new electric cookers have risotto, rice, and even yogurt settings. I teach my classes with both electric and stovetop cookers, so you can decide which fits best into your lifestyle. Click here for more detailed class description.
Have you been wanting to try to make pickles or jams, but don’t know where to start? This is the class for you. I have been canning for over 20 years – starting with blueberry-lime jam as a summer 4-H project when I was a kid in Muscatine County, Iowa. In recent years, I have preserved enough tomatoes, applesauce, and pickles to last our family throughout the non-growing season. Canning can also be done in small batches for items that you don’t need in mass quantity, such as a special jam, chutney, or sauce. These jars make special gifts as a way to share your skill and love. I love to share my knowledge with you and give you the confidence to start canning your own produce. I teach proper canning techniques to minimize risk of spoilage. Home canning and preserving can be safe and easy when the proper methods are followed.
Fermenting your own food can be surprisingly easy and convenient. Not to mention that it is one of the best ways to include pro-biotics into your diet. The probiotics and good bacteria in these foods help to improve gut health, strengthen immune systems, assist with bowel regularity and weigh loss, lower cholesterol, and increase nutrient absorption. I teach using small batch methods using mason jars and I will take the intimidation out of fermenting your own foods. In these classes, I will teach how to make classic sauerkraut, and I also share recipes and ideas for fermenting real pickles, kimchi, lemon sauerkraut, and so much more.
Sourdough starter is fed a mixture of flour and water that’s allowed to ferment. This method captures wild yeast and beneficial lactic acid bacteria from the environment, which are then used to raise baked goods. For thousands of years, sourdough was the only process used to make leavened bread. Baking with sourdough adds flavor and nutrients to your baking and many think it can help make bread more easily digestible. I offer classes that cover the basics of feeding and maintaining a starter. I also periodically offer more advanced classes where we use an active starter to make no-knead artisan breads or other breads such as English muffins.
Learn how to make your own kombucha – a probiotic rich sweet tea that can help support a healthy gut. I’ve been brewing my own kombucha for about eight years and this class is one of my favorites to teach. You’ll be surprised at how easy and affordable it is to make this drink in your home. This is a very hands on class, you’ll brew your first batch of kombucha and go home with everything you need to continue brewing at home.
Private & Special Classes
Do you have specific questions or a skill that you want to learn? Schedule a private class with me in your kitchen.
I also teach special classes for small groups such as scouts, home school groups, kids’ birthday parties, and library presentations. I can meet badge requirements and also incorporate STEM concepts. Contact me for ideas for your group – my goal is to make the class hands on and fun! I provide all of the supplies, all you have to provide is the people.
Contact me for scheduling and pricing on private and special classes.