Athens’ Own Cooking Class


A four-week local food centered culinary experience for kids!

Thanksgiving is coming up soon, and the Athens local food community is packed full of delicious ingredients for a gourmet feast! Join our chefs on a culinary adventure from the Farm to the table.

In this four-week course, youth ages 6-16 will experience the heart of the local food community,  while learning to make Thanksgiving dinner favorites. Under the guidance and instruction of our experienced chefs, students will select their own produce and ingredients from farmer’s market vendors, and then prepare their selections together at the Athens’ Own mobile kitchen, located at our booth at the market.

Each week we will also cover an important lesson in food preparation and safely, with plenty of time left over to chow down on our finished creations!

Space is limited, and pre-registration is required. Check out the details below and fill out this form to reserve your spot! (You can also read the menus and lessons at the bottom of the page, after the registration form)


DATES:  Saturdays: October 11th, 18th, 25th, and November 1st
TIME:    10am-12pm
PLACE:  Behind the “Athens’ Own” Booth at the Farmer’s Market, 1000 East State street, Athens, OH
COST:    $10, to be donated to a local initiative of the child’s choice. (More details available later)

Scholarship options available, please send an email to for more information.


Aspiring Chefs ages 6-16 welcome! A Parent or Guardian must be present to sign a consent form and waiver at the beginning of the first class.

 SORRY! We have reached maximum capacity for this class. We will be offering more classes at a later date, so if you’d like to be notified of future classes, please enter your email address below and we will add you to our cooking class mailing list. Thanks!


If you have any trouble filling out the above form, please send an email to



Menus and Lessons:

Week 1 (October 11th):

Lesson: The importance of handwashing

Menu: Pumpkin Chocolate nobakes

Cheesy garlic mashed potatoes and gravy


Week 2 (October 18th):

Lesson: Knife safety and proper handling

Menu: Farmer’s market fresh garden salad with viniagrette

Baked sweet potatoes with raisins and cinnamon


Week 3 (October 25th):

Lesson: Food time and temperature control

Menu: Fresh green beans with bacon and almonds

Toasted pumpkin seed brittle

SPECIAL FEATURE: Chef Josh’s pumpkin carving demo


Week 4 (November 1st):

Lesson: The importance of the Farmer’s Market / incorporating all the above lessons

Menu: Deep fried turkey with gravy

Homemade dressing

BONUS TREAT: Caramel apple decoration station



Please feel free to contact us with questions, comments, or concerns. Email, or leave a comment on this page.




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