They’re almost too good to be true: Cooking classes taught by Atlanta’s finest chefs, at a variety of locations – all in The Cook’s Warehouse state-of-the-art kitchens. Even better, 100% of the proceeds benefit ACFB. 

Each class lasts two hours, and ticket prices begin at $55. Most are demonstration-based, with chefs preparing a sampling of recipes. On occasion, we do offer hands-on classes. Classes wouldn’t be complete without tastings, samplings and a chance to win door prizes. 

Chefs not only donate their time, but they also bring their own ingredients. The Cook’s Warehouse donates their space in four locations: Brookhaven, Decatur, East Cobb and Midtown/Ansley Mall.

For more information, contact Simple Abundance at or 404.892.FEED (3333) x1248


When and how often are Simple Abundance Cooking Classes offered?
Classes are offered an average of two Monday evenings each month from 7:00 – 9:00 p.m. Class dates are arranged to accommodate our chefs’ schedules.

Where are the classes held?
The Cook’s Warehouse offer their state-of-the-art kitchen space in four different locations:

  • Brookhaven at 4062 Peachtree Road, Atlanta 30319
  • Decatur at 180 W. Ponce de Leon Ave. , Decatur 30030
  • East Cobb at 1311 Johnson Ferry Rd., Suite 568, Marietta 30068
  • Midtown/Ansley Mall at 1544 Piedmont Road, Suite 403-R, Atlanta 30324

Are the recipes easy to learn?
Our goal is to provide classes that give our participants new skills in their own kitchens. While some classes are more advanced than others, most recipes are surprisingly easy to create at home!

Do we get to taste the food?
Of course! Class would not be complete without your chance to sample everything that was prepared by the chef. Each class also includes wine tastings and a chance to win door prizes.

Do the classes ever focus on specific techniques?
Absolutely. Our chefs have shared their own unique twists on everything from pickling and iron-skillet cooking to sauces and grilling! 

How do you choose the chefs who teach your classes?
The cause of hunger is one that many chefs embrace, and ACFB has received incredible support from Atlanta’s hospitality industry throughout the years. We invite chefs from the best establishments in town, and most often they are glad to help. Many have returned to teach again after their initial experience.

Who are some of the chefs on your roster?
We’ve been fortunate to have a wonderful roster of chefs!  See an extensive list of Simple Abundance chefs.

Are Simple Abundance Chefs involved in other hunger relief efforts?
Yes. Many participate in gala fundraisers such as Share Our Strength’s Taste of the Nation. Several also host Supper Club, ACFB’s monthly dine-out event.

Sign me up!  How do I register, and when is payment due? 
Register for individual classes either through the Register tab or on our Events page. Payment is due upon registration. If you need to cancel we require notice 48 hours in advance. A one-time class credit will be issued for a future class.

The chefs who donate their time and talent to teach ACFB’s Simple Abundance Cooking Classes are the cream of the crop! Many have been featured on Top Chef or Iron Chef, received the prestigious James Beard Award, and/or authored their own cookbooks. See below for a sampling of some of our most popular Simple Abundance Chefs:

  • Hugh Acheson of Empire State South
  • Rob Alexander of H&F Bread Company
  • Brent Banda of La Tavola Trattoria
  • Archna Becker of Bhojanic
  • Drew Belline of No. 246
  • Chad Clevenger of Alma Cocina
  • Shaun Doty of Bantam + Biddy
  • Ron Eyester of Rosebud and The Family Dog
  • Ford Fry of JCT Kitchen, No. 246 and The Optimist
  • Julia LeRoy of Watershed on Peachtree
  • Mary Moore of The Cook’s Warehouse
  • Keira Moritz of Pacci Ristorante
  • Christian Speigal of Wahoo
  • Joe Truex of Watershed on Peachtree
  • Virginia Willis of Virginia Willis Culinary Productions
  • Kevin Gillespie of Woodfire Grill
  • Anthony Gray of Southern Art and Bourbon Bar
  • Don Hackett of Sherlock’s Wine Merchant (Senior Wine Educator)
  • Chris Hall of Local Three
  • Robert Holley of Atlanta Fish Market
  • Linton Hopkins of Restaurant Eugene
  • Scott Keefer of The Original El Taco
  • Gerry Klaskala of Aria
  • Jimmy Meas of Aja
  • Piero Premoli of Pricci
  • Kevin Rathbun of Krog Bar, Rathbun’s and Kevin Rathbun Steak
  • Steven Satterfield of Miller Union
  • David Sweeney of The Bakery at Cakes & Al
  • Dan Tederous of Chops Lobster Bar
  • Doug Turbush of Seed Kitchen & Bar
  • Chip Ulbrich of South City Kitchen
  • Ian Winslade of Murphy’s
Upcoming Classes

Classes are first-come, first-served and often fill up quickly. To register, please scroll down to class schedule and click on the link to our secure site. Please have your credit card information handy.

Please note that the non-refundable class tuition fee is required at the time of registration.

Cancellation Policy: Cancellation is accepted no later than 48 hours prior to the scheduled class. No cash refunds will be given. A one-time class credit will be issued, based upon schedule availability.

Menu Changes: All class menus are subject to change at any time due to seasonality, availability and/or the chef's discretion.

October 13, 2014
Chef Mark Alba of STK
The Cook’s Warehouse – Midtown
Seasonal and Signature Dishes from STK Atlanta
$55, 7:00 – 9:00 PM, Demonstration & Tasting

STK Atlanta is an artful blend of two concepts into one—the modern reincarnation of a steakhouse and a chic lounge. The feel is sleek, sexy and refined. And recently appointed Executive Chef Mark Alba is no stranger to exceptional dining. A 25-year industry veteran, Chef Alba has honed his skills at some of the finest restaurants in the South. With numerous awards and accolades under his belt, he continues to earn praise for his attention to detail, passion, and commitment to cultivating an exceptional dining experience. Chef Alba’s focus at STK is to feature seasonal and locally sourced ingredients.  Tonight’s menu reflects that, as he serves up: Tuna Tartare; Avocado with a Soy Honey Emulsion and Taro Chips; Herb Roasted Cowboy Rib Steak served alongside of Autumn Root Vegetable Pot Pie and Roasted Brussels Sprouts.  And he has a decadent dessert in store with the STK Banana Cream Pie  - a house made ‘Nilla Wafer with Vanilla Custard and Butterscotch. Evening includes wine tastings sponsored by National Distributors and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.

Location: The Cook’s Warehouse – Midtown: 1544 Piedmont Road, Suite 403-R, Atlanta, GA 30324

Register today.

October 20, 2014
Chef Quentin Donnaud of Coast
The Cook’s Warehouse - Brookhaven
The Delicious Benefits of Cooking Local and Sustainable Seafood
$55, 7:00 – 9:00 PM, Demonstration & Tasting

Executive Chef Quentin Donnaud was born and raised in New Orleans, Louisiana, and his menu at Coast reflects deep roots in the culinary philosophy of the diversity of the Crescent City. Chef Donnaud has worked with acclaimed chefs such as Emeril Lagasse and at Tom Colicchio’s former Craft Atlanta, and in 2012 he won the culinary competition on the Food Network’s popular show “Chopped.”  His passion is seafood, from exploring the varied ways of cooking fish to teaching others about sustainable seafood and seasonal cooking, and the importance of using local fish and seafood whenever possible. Tonight, he’ll share tips on all of this as he demonstrates She Crab Soup, Crawfish Pimiento Cheese, Sapelo Clams “Casino” and Georgia Black Bass "Court Bouillon". Evening includes wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.

Location: The Cook’s Warehouse – Brookhaven: 4062 Peachtree Road, Atlanta, GA 30319

Register today.

November 10, 2014
Chef Ron Eyester of Rosebud, Timone’s, Family Dog; Diner
The Cook’s Warehouse – Midtown
A New York State of Mind: Scenes from an Italian Restaurant
$55, 7:00 – 9:00 PM, Demonstration & Tasting

Tonight, join iconic Atlanta Chef Ron Eyester, a local restaurateur and contestant on the current season of Top Chef Boston.  This season of Top Chef may be set in Boston, but Ron grew up in New York and he’s here to share a menu that is inspired by that New York upbringing, and also represents a night at Timone’s - his Morningside “pizza joint”.  He’ll start with a cheese course: “Ah…The Power of Cheese” which will consist of Timone’s Ricotta with Shaved Fennel, Orange Zest & Black Pepper Honey as well as Timone’s Mozzarella with White Anchovy Gremolata & Chile Oil.  He’ll follow that with Marinated Cucumbers and Late Harvest Cherry Tomatoes, served with Fresh Basil, Feta & Not Paul Newman’s Italian Dressing; Rhode Island Style Calamari  - what Ron refers to as “The Most Unhealthy Preparation of Squid Known To Man”; Timone’s Meatballs, made with Local Beef & Pork and served with Red Sauce & Romano Cheese; Baked Ziti (Red Sauce & Ricotta); and Zeppole (Fried Pizza Dough dusted with 10x Sugar). Evening includes wine tastings sponsored by National Distributors and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.

Location: The Cook’s Warehouse – Midtown: 1544 Piedmont Road, Suite 403-R, Atlanta, GA 30324

Register today.

November 17, 2014
Chef Adam Evans of The Optimist
The Cook’s Warehouse – Midtown
Seafood 101 with The Optimist
$60, 7:00 – 9:00 PM, Demonstration & Tasting 

Does the idea of cooking fish or shellfish at home make you want to cut and run? No longer!  Once you learn from Chef Adam Evans of The Optimist how to properly select and purchase fresh seafood, how to work with various types of fish and shellfish, and what basic cooking methods are most suitable for seafood, it’ll be nothing but smooth sailing.  Chef Evans will demonstrate basic fish butchering as well as basic cooking techniques that are easy to learn and the key to serving up succulent seafood.  Hop on board for this special class as Chef Evans serves up these seaworthy recipes: Steamed Little Neck Clams with shallots, garlic, herbs, and white wine; Cornbread Oyster Dressing served with a Brussels Sprout Gratin (perfect for the upcoming holidays!); Head-on Shrimp with a Lime and Chili Butter Sauce; Roasted Fillet of Fish with Lemon, Olive Oil and Sea Salt. Evening includes wine tastings sponsored by National Distributors and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.

Location: The Cook’s Warehouse – Midtown: 1544 Piedmont Road, Suite 403-R, Atlanta, GA 30324

Register today.

December 8, 2014
Chef Mary Moore of The Cook’s Warehouse & Sommelier Don Hackett of Sherlock’s Wine Merchant
The Cook’s Warehouse – Decatur
Wine Makes the Meal: The NEW New Year’s Day Tradition
$60, 7:00 – 9:00 PM, Demonstration & Tasting

If you’re from the south, you’ve been to plenty of New Year’s Day parties where Black Eyed Peas and Greens are served.  Black Eyed Peas represent health and greens signify wealth.  Tonight, we’re putting a new twist on this tradition.  Join Cook’s Warehouse Founder, Mary Moore, and Sommelier, Don Hackett, for a fun and educational evening in the kitchen.  Each will prepare a dish using these traditional ingredients but in a new way. Mary will prepare Black-Eyed Pea Hummus and Crispy Greens Salad; Don will show you how to make Gluten Free Black-Eyed Pea-zza and Acorn Squash and Southern Greens Gratin.  Of course, it wouldn’t be a southern feast without pork and dessert, so Mary and Don will also prepare Big Green Egg® Pulled Pork and Brandy Alexander Parfaits.  We’ll also be breaking new ground by pairing these dishes with a new and interesting wine (or maybe beer or cider!!).  The best part is all the proceeds from this class go to help feed those in our community that could use assistance this holiday season. Evening includes wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.

Location: The Cook’s Warehouse – Decatur: 180 West Ponce de Leon Ave., Decatur, GA 30030

Register today.


Simple Abundance Cooking Classes would not be possible without the generous support of our sponsors. Thanks to Atlanta Homes & Lifestyles Magazine for helping get the word out; The Cook’s Warehouse for providing kitchens for our classes; Hey! Roger Design & Illustration for designing our brochure; Gordo’s Print Service for printing the brochures; Bella Cucina Artful Foods and Cabot Cheese for providing door prizes for each class; and National Distributors and Sherlock’s Wine Merchant for providing our wine tastings.