Immersive Culinary Education for Curious Cooks in Rochester
Cooking classes that build technique and confidence in the kitchen and bring the stories behind food to life.
“Tell me what you eat, and I will tell you what you are.”
JEAN ANTHELME BRILLAT-SAVARIN
Develop new skills, explore technique and culinary history, and build confidence in the kitchen. Whether you’re just getting started or building on what you already know,
Cassis Culinary offers hands-on and demonstration classes designed to make cooking more approachable and rewarding.
CIA-trained chef with 25+ years of professional culinary experience in restaurants, hospitality, and culinary education.
Let’s Cook.
Explore the Offerings
Seasonal, historical and technique-driven classes for curious cooks at every level.
All classes are held at The Commissary, 250 E. Main Street, Rochester, NY.
Cassis Culinary is honored to collaborate with the National Susan B. Anthony Museum & House to celebrate voting rights through food and history.
This demonstration cooking class explores cooking from the Suffrage Era and features a newly reconstructed sponge cake recipe by Cassis Culinary based on Susan B. Anthony’s own description. You’ll hear stories from her life and taste each dish as it is prepared.
On the menu:
Rebel Soup
Chicken Croquettes and Homemade Macaroni
The Lady’s Own Sponge Cake
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Friday, November 6th:
6–8:30pm | $75
Cooking class at The Commissary with guest speaker Allison Hinman, President & CEO of the National Susan B. Anthony Museum & House —————————————————
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Saturday, November 7th:
Cooking Class · 1:30–4:00 PM
The Commissary, 250 East Main Street, Rochester
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Museum Tour & Dessert · 4:30–6:30 PM
National Susan B. Anthony Museum & House, 17 Madison Street, Rochester
After class, guests drive themselves a short 1.3 miles to the museum. Parking is available in the lot beside the
Visitor Center at 19 Madison Street, and on the street; please check posted signs.
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Limited seating is available for these special events
1:30-3:30pm
Create a beautiful holiday brunch and learn techniques you’ll use long after the season. This class covers the skills behind a relaxed, polished brunch: how to plan the menu, manage your timing, and serve a crowd without spending the whole morning at the stove.
On the menu
· Fresh pomegranate and lime mocktail
· Eggs Benedict for a crowd: perfectly poached eggs, classic hollandaise, and how to prep ahead so everything reaches the table hot
·Crispy brunch potatoes
Perfect for holiday entertaining, weekend guests, or anyone who wants to bring more confidence to brunch. You’ll taste each dish along the way and go home with recipes and techniques you’ll use for years.
Reserve your seat and join us in the kitchen.
2-hour class
Master the fundamentals every cook needs: knife grip, safety, and the essential cuts that build speed, consistency, and confidence in the kitchen.
Practice on winter’s best produce, including carrots, onions, and root vegetables. You will take your cuts home, along with a simple recipe for a hearty winter soup that turns your knife skills practice into dinner!
More History at the Table Coming Soon!
These upcoming classes will explore the stories behind the foods and people who shape our culinary world.
Elbert Hubbard and The Roycroft Campus,
East Aurora, New York
the Roycroft:
The Cooking behind the movement.Elbert Hubbard of the Roycroft and the Roycroft Campus Visitor Center, East Aurora, NY.
Photo credit: Peter K. Burian, CC BY-SA 4.0.
Exploring Balsamic vinegar:
History, Craft & Cooking.
Renee Nastri-Windisch
of Cassis Culinary
with friend Laura Moretti at
Acetaia Galli, Modena, Italy
Renee Nastri-Windisch of Cassis Culinary
with friend Laura Moretti at
Acetaia Galli, Modena, Italy
· sTAY TUNED FOR DATES ·
