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 simpleabundance@acfb.org 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

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

Class Schedule:

July 15
Breakfast Anytime with Food Network’s Chopped Champion Chef Suzanne Vizethann of Buttermilk Kitchen
The Cook's Warehouse – Brookhaven
$55, 7-9 p.m. Demonstration & Tasting

Breakfast food is good any time of the day. Food Network’s Chopped Champion Suzanne Vizethann has been creating quite the buzz, not only with her winning appearance, but with the opening of her new restaurant Buttermilk Kitchen, which features local, organic and sustainable ingredients. She’ll answer all your questions about breakfast foods and her Chopped win, and demonstrate how to prepare Whole Lotta Lox – beet cured salmon with orange caper-onion salad and vegetable cream cheese on a toasted Jerusalem bagel; Blueberry Cobbler Pancakes with white chocolate cream and cobbler crumb, Buttermilk Biscuits and Blueberry Jam.  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.

Click here to reserve your seat using our secure online registration service.

July 22
Summer’s Bounty with Chef Chris Hall of Muss & Turner’s; Local Three Kitchen & Bar
The Cook's Warehouse – Brookhaven
$55, 7-9 p.m. Demonstration & Tasting

Chris Hall returns to Simple Abundance to help us usher in the season with all the garden bounty that summer has to offer. He’ll demonstrate how to prepare White Gazpacho with crab, toasted almonds and basil; Tybee Island Shrimp with Summer Squash Risotto, arugula and tomato jam; and Summer Berry Trifle. 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.

Click here to reserve your seat using our secure online registration service.

August 5
Holy Mole! with Chef Chad Clevenger of Alma Cocina
The Cook's Warehouse – Midtown
$55, 7-9 p.m. Demonstration & Tasting

Mexican Moles come in various flavors and ingredients, and are often passed down from generation to generation within families usually as heavily guarded family secrets. This class will demystify the process. With his strong background in Mexican and Southwestern cuisine, Chef Clevenger brings his refreshing new approach to contemporary Mexican cuisine back to Simple Abundance with a focus on how to properly make a Mole sauce. Not only will he demonstrate how to make Mole, but also how to create a brine to make Roast Chicken and how to make fresh tortillas for Mole Chicken Tacos. Tres Leches will finish off the evening. Evening includes wine sponsored by National Distributors and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.

Click here to reserve your seat using our secure online registration service.

August 19
A Local Southern Feast with Chef Timothy Magee of Southern Art & Bourbon Bar
The Cook’s Warehouse – Brookhaven
$55, 7-9 p.m. Demonstration & Tasting

Celebrity Chef Art Smith’s  restaurant Southern Art combines a hip, urban eatery with classic Southern charm and now the restaurant’s newest executive chef, Timothy Magee – a long time culinary fixture in Atlanta, is putting his stamp on the menu. During this class participants will learn how to make Asparagus and Yellow Tomato Salad with country ham and citrus vinaigrette, Pan Roasted Tilefish with fava bean and local corn succotash and roasted chanterelle butter, and Lemon Pudding Cake with strawberry jam and basil gastrique. 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.

Click here to reserve your seat using our secure online registration service.

September 16
TBD with Chef TBD
The Cook's Warehouse – Midtown (or possibly Decatur)
$55, 7-9 p.m. Demonstration & Tasting

Ah, a mystery class. Think you can solve it? We’ve got some irons in the fire and we’re cooking up yet another fabulous and delicious cooking class featuring one of Atlanta’s top chefs. Keep checking acfb.org for updates and to see if you can guess who will be in the kitchen. 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.

September 23
Putting Up Party with Chef Virginia Willis of Willis Culinary Productions LLC
The Cook's Warehouse – Midtown
$55, 7-9 p.m. Demonstration & Tasting

Chef Virginia Willis is excited about her new collaboration with Southern Living magazine called Little Jars, Big Flavors. It’s the magazine’s first book about preserving, pickling and canning. Virginia wrote the book’s introduction and the chapter about a “putting up party” – how to have a get-together with your friends and family and everyone goes home with a jar of yummy goodness. During this class Virginia will demonstrate how you can have your own putting up party, including how to prepare Honey Crisp Apple Conserve to go with Grilled Cheese Sandwich Bites, Herb Vinegar Vinaigrette to go with a Chopped Salad, Chunky Marinara Sauce with Red Wine to go with Turkey Meatball Pasta and Roasted Broccoli, and Pineapple Sage Preserve to go with Vanilla Banana Splits. 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.

Click here to reserve your seat using our secure online registration service.

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.