Cooking Classes & Chef Dinners in Greenville, SC
The Cook's Station offers hands-on and demonstration cooking classes, chef's table dinners, and one-hour Lunch & Learns in our teaching kitchen at 515 Buncombe St in downtown Greenville, SC.
New classes are released on the 1st of every month, and class guests save 20% on in-store purchases the day of their class.
Want to join a class but see that it's sold out? No worries! Simply click on the class you're interested in and select the “Notify Me When Back in Stock” button to be notified if a spot opens up.
November Classes Are Live! December classes will be released on November 1st.
Meet Our Chefs!
Tazia Young
Chef Tazia Young is a talented culinary professional who graduated from Greenville Technical College with a major in culinary arts. Over the past three years at The Cook's Station, Tazia contributed her skills both in the café and as a retail associate. Chef Tazia's true passion lies in cooking, and she takes great pride in bringing new, fresh, and exciting classes to the schedule. With a deep love for European, African, and Caribbean cuisine, Chef Tazia continuously strives to expand her culinary horizons. Keep an eye out for her at many future classes—she's sure to bring something special to the table!
Craig Kuhns
With over 25 years of culinary experience, Chef Craig Kuhns began his journey in Charleston, SC, after graduating from Johnson & Wales University. As the Charleston food scene blossomed, Craig honed his craft under the guidance of mentor Chef Ken Vedrinski at Trattoria Lucca, where he developed a deep passion for Italian cuisine and fine dining. His career in Charleston saw him working in some of the city's most prestigious restaurants, including The Charleston Grill, Palmetto Grill, Palmetto Café, and Basil Thai Restaurant. Chef Craig's rich culinary background and passion for cooking continue to inspire those around him at The Cook's Station.
Daniel Cantrell
Daniel Cantrell embarked on his culinary journey at the Culinary Institute of the Carolinas, where he honed his skills and developed a passion for cooking. After graduating, Daniel worked in some of Greenville's favorite restaurants, including The Lazy Goat, Stellas, and Fork & Plough, where he worked under the esteemed Chefs. Today, as the Chef de Cuisine at The Cook's Station Café, Daniel brings his creativity and expertise to every dish he prepares. If you've enjoyed a meal at our café downstairs, you've likely savored one of Daniel's incredible creations, showcasing his dedication to exceptional cuisine.
Stuart Christoff
Stuart Christoff a.k.a “Stushi” unintentionally joined the exuberant world of hospitality bussing tables at fourteen years old at a local Italian restaurant. His only ambition was to hang out with the older kids, make some fast cash and avoid regular work. Little did he know, his first job would be his home for six years where he would learn the basics of knife skills, food prep, cleanliness, keeping up on each station and the importance of being early and being ready. Stuart attended Grand Rapids Secchia Institute for Culinary Education and earned his BS in Hospitality From Ferris State University in his
home state of Michigan. Following his first of many years in the restaurant industry and completing his degrees, Stuart traveled to places such as South Africa, Thailand, Singapore, Hong Kong and Vietnam to name a few. Though Stuart has worked in
Michelin Star kitchens in places such as Hong Kong and Bangkok, he does not forget his humble beginnings dunking dirty pots and pans into soapy water late into the evening. Stuart is most known for his dedication to the art of Sushi making - earning his
nickname among his comrades - “Stushi”. “It was too on point not to stick immediately," he said.
Stuart also had a long time avocation as a tv presenter back home in Michigan where he spent eleven years on WoodTV 8’s EightWest performing cooking demonstrations on live tv. He has hundreds of classes and presentations under his belt and enjoys creative writing about his experiences travelling, eating, cooking and escaping “normalcies of
everyday life”. His classes will entertain you, challenge you and may even surprise you. New to Greenville, Stuart has ambitions to raise the skillset and standards of home cooking, share his stories with you during class and enjoy the beautiful Carolina sunshine.
Kendall Baez
Known as “the muscle” of Pride & Joy Provisions – a local private dining company she co-founded with her husband – Kendall has been in and out of professional kitchens since 2008. Originally thinking she would graduate, go to law school, and eventually change the world through government policy, Kendall fell in love with the growing farm to table movement in Athens, GA, and saw the power of community building through beautiful food. Kendall graduated college during the recession of 2008 and kept working a second shift in restaurants in the front-of-house in order to pay her rent. After three years of baking at night and giving treats the next morning to her co-workers at the UGA library, her good friend Sarah opened an intimate (only 21 seats!), gourmet vegan restaurant and asked Kendall to man it with her. In spite of not having any professional cooking experience nor being a vegan, Kendall played restaurant with Sarah for just over a year and helped her build quite a following. After that Kendall moved to Atlanta to pursue her baking aspirations full-time at places like West Egg Cafe, Empire State South, Little Tart Bakeshop, Aria, and Aix in Atlanta, learning a broad repertoire of classic French technique mixed with the lore of Southern cake making. Upon moving to Greenville with her husband and two small children, Kendall worked under Greg McPhee as pastry chef at the Anchorage and her husband, Carlos Baez, at Mr. Crisp, and did a stint working under Julian Loue at Rise to help develop recipes and their Thanksgiving pie program. Lately, Kendall is primarily a mom of two active young boys who enjoys hiking whenever possible, reading, and baking gluten-free treats at home.
Carlos Baez
Chef Carlos Baez is the founder of Pride & Joy Provisions, creating private dinners, pop-ups, and cooking classes centered around memorable culinary experiences. After more than 20 years in professional kitchens, including leadership roles at The Anchorage and as Executive Chef of Mr. Crisp, his cooking has evolved into a style he describes as bold, vibrant, with calculated restraint. Guided by seasonal ingredients and global influences, he believes food should create lasting memories.
Laura Fernandez
Laura Fernandez has lived in the Greenville area since 97 when she moved here to attend Furman University. Laura has always been interested in food, both from the farming and culinary side. It is her mission to not only help people grow their own food, but to also utilize it. She wants to connect people to their food and help them return to seasonal, local eating. Laura has extensive restaurant experience and has been growing food for as long as she can remember. Her first gardening experience came when she was about 12 and asked her grandfather to get her started. Food, farming and community are of the greatest importance to Laura, and she hopes to inspire others to find their own connection to the earth and its value.
Calendar
Frequently Asked Questions
We understand that plans can change. If you need to cancel or transfer your registration, please contact us at this form.
Guests who cancel at least 72 hours before a class or event may choose a full refund or a transfer to another class or event.
Cancellations made less than 72 hours before the start time are not eligible for a refund, transfer or store credit, but you're welcome to send someone in your place. To cancel, transfer or change a reservation, please fill out this form.
Classes are posted on the 1st of every month.
Yes! Want to join a class but see that it's sold out? No worries! Simply click on the class you're interested in and select the “Add Me to Waitlist” button to be notified if a spot opens up.
Each class is different! We like to offer an array of options for our guests. In the description of each class it will normally explain if the class is hands on, semi-hands on or demo based. If you would like further clarification please email events@thecooksstation.com
*Please check out as guest* Upon checking out, please type in your gift card number in the right hand side of the screen where it says “Gift card”.
Technology can be unpredictable, and we don't want you to miss out on a class! If you're having trouble using your gift card during registration, we recommend reserving your spot with another form of payment.
After you've registered, simply email events@thecooksstation.com with your gift card number and the class you've signed up for. Our team will be happy to apply the gift card and refund your original payment method on the next business day.
