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The Learning Kitchen is Greater Cincinnati's premier cooking class destination. Our take on cooking is simple: it should be easy, fun and delicious. Discover Your Inner Chef in our truly hands-on cooking classes, you'll cook at your own cooktop and eat all you group cooking here!

Our State-of-the-Art Kitchen was designed around our educational cooking classes. Whether you're a gourmet chef, seasoned home cook or don't know the difference between a stock pot and a sauté pan, you'll find classes that give you the confidence and skills to cook great food.

Our beautiful Kitchen Boutique invites you to touch, linger and ask questions. We encourage you to try products in the kitchen before you buy. It's an exciting, new shopping and learning experience.

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Mark Your Calendar

Our Free Annual Thanksgiving 101 Demonstration

Saturday November 2nd from 11-1


Learn how to purchase, brine, roast and carve the perfect Thanksgiving turkey. Discover the secrets to making creamy mashed potatoes and lump-free gravy. Carving takes place at noon. 

20% Storewide discounts.
Free samples abound.

And join us for a special

Book Signing

Join local food writer Teri Horsley as she explores the history of Butler County's most beloved eateries and the stories behind them. 

 Butler County has concocted fine food and finer memories for generations. 

It's not too early to book your Private Event for the Holidays.


Corporate Holiday parties, private family celebrations, team building, appreciation events, and friends just looking to spend a fun afternoon or evening together...let us make your event memorable. 

Fermenting and Pickling: 101

Thursday September 24th, 6:00-8:00 pm

If you've always wanted to try your hand at fermenting and pickling, this is the way to get started.  It's really not as intimidating as it seems, especially when you have someone who knows what they're doing to give you the basic knowledge you need to get started with confidence. Besides know-how, you'll also go home with 5 jars of summery goodness!

Chef is going to lead you through the similarities and differences of the fermenting and pickling processes.  You're going to be learning about lacto-fermentation, about salt and sugar brine percentages, how to calculate them, why they matter, and how to ensure that the foods you've fermented are safe to eat. You'll also get the rundown of how to make vinegar pickles, the vinegar/water/salt/sugar ratios you can use for that, and how they may vary depending on the fruit or vegetable you're pickling. 

This class will equip you with everything you need to know to go home and start experimenting on your own. That's the best thing about pickling and fermenting, you can try it with any and everything, and you can add infinite combinations of fruits, vegetables, herbs, and spices! 

And don't worry, you won't go home hungry, we are making batches of ferments and pickles ahead of time so we can show you a few ways to use them.  Take your jars home and wait patiently while the magic happens, then use what you learned in class to make something delicious.

  • 1 Jar of Kimchi (Lacto-fermented Napa Cabbage)
  • 1 Jar of Fermented Chilis (to make hot sauce!)
  • 1 Jar of Simple Ginger Beer (make delicious cocktails)
  • 2 Jars of Vinegar Pickles (we'll have fruits/veggies choose from)
  • Tapas (we'll whip up some dishes that use our pickles/ferments)
  • Local Craft Beer, House and Premium Wines available for purchase

Authentic China: Cantonese Stir Fry

Thursday September 26th, 6:00-8:00 pm

Our second class in the "Authentic China" series is here, taught by Chef Timmy Kirk, who lived and worked in China for 5 years!  This time he's covering the Guangdong Region (formerly called Canton), the home of Cantonese Cuisine, one of the most famous regional cuisines around the world.  You'll learn the proper techniques for a successful stir-fry.

A classic and well-rounded menu in China isn't too different to the western way.  This meal has some veggies, some meat, and some starch.  The difference lies in the techniques and flavor profiles.  

The first dish is a stir-fry vegetable with a common ginger sauce served on many vegetables in China.  The second course consists of two dishes. The protein is a dish simply translated as "Cumin Beef" but it's so much more than that, it's bursting with flavor that keeps you coming back for more.  Finally, the starch of the day is stir-fried egg lo mein, guaranteed to be better than the take-out place around the corner; these are the real deal.  

  • Gailan (Chinese Broccoli) w/ Ginger Sauce
  • Cumin Beef w/ Peppers & Onions (like black pepper beef, but better!)
  • Stir Fried Egg Lo Mein
  • Local Craft Beer, House and Premium Wines available for purchase


Pan Sauce Medley

Pan Sauces are one of the most discussed cooking techniques in all our classes - and is one of the fastest ways to dress up a simple dinner. In this class, you will focus on the technique of creating quick and flavorful pan sauces, then use those techniques to dress up three favorite proteins.

NEW CLASS! Authentic Korean BBQ

Korean BBQ is becoming rapidly more popular all across America, and for good reason! It's absolutely delicious, for starters, but it's more than that. It's a really well-balanced meal that leaves you completely satisfied and ready to wash it down with a couple cold beers, not over-full and feeling like having a nap. This is one you don't want to miss!

Date Night An Evening in Provence

Welcome to the South of France. You'll feel the warm breezes of the Mediterranean Sea as you prepare this classic French meal.

Sep 21
Kids Class: Greek Chicken Gyros, Flatbread, & Tzatziki
Sep 21
Date Night India at Home
Sep 23
Chicken & Waffles

Frequently Asked Questions

Cooking Classes

Who should take cooking classes?
Anyone!  Our instructors are excited to teach cooks of all levels.  We occasionally offer classes specifically for beginners, advanced cooks and children.  Young adults between 14 and 15 years of age are required to attend with an adults, except "Kids Classes". Ages 16 and up may attend by themselves.  Knife Skills Classes are for ages 16 and up.  Date Night Classes are for adults aged 21 and older

Who teaches the classes?
A variety of chefs in the Cincinnati area teach cooking classes at The Learning Kitchen so we can offer the broadest range of skills, experience and tastes.

What is the fee for classes?
Prices vary based on the ingredients and format of the class. Please check the cooking class calendar for the price of the class you are interested in.

How do I register?
You can register and pay for classes using our cooking class calendar and shopping cart. You can also register over the phone or at our store.

When do you update the class calenar?
We always show the current month and the next month's classes on our class calendar. A new month is posted on the first day of the month. To have the best opportunity to attend the class of your choice, visit our class calendar at the beginning of each month.

How should I dress for class?
Please wear closed-toe, comfortable shoes and clothes. High heels are not recommended in our kitchen for safety reasons. You will be provided with an apron to wear during class. You may want to pull back long hair.

When should I arrive for class?
Before class begins, you'll need to sign-in, choose a cooking station and choose a beverage, so we encourage guests to arrive 10-15 minutes before the class start time. Station selection is on a first-come, first-choose basis, so arrive early if you want to be next to friends. During a Date Night, you will always stand next to your date. Come even earlier if you want to look around the Kitchen Boutique before class.

How much will I get to eat during class?
All of our classes are completely hands-on and each guest will prepare the menu at individual cooktops, so each guest will eat a full portion of the day's menu at the end of class. During Knife Skills, 5 "Mother Sauces", The Five Master Skills class and other "Skills" classes, the portions will vary based on the skills being taught. You'll never go away hungry and will have leftovers to take home in many classes.

Do your classes include beverages?
House and Premium Wine Selections are available by the glass or bottle during most classes, Mondays through Saturdays. We also offer a variety of local craft beer. Guests must be at least 21 years old to purchase or consume alcohol and we ask that all guests drink responsibly. Fruit infused waters are offered at no charge during all classes. 

Can I buy the equipment and kitchen tools we use during class?
Yes! Nearly everything used in the kitchen is available for purchase in our boutique. Class participants receive a discount on products the day of class. View discount details.

Can I schedule a private cooking lesson or have a party or team-building event in your kitchen?
Yes! Our classes can be personalized for groups of 8-24. See our Private Events section for more information.

How many people are needed to hold a class?
Typically, we'll hold a class with a minimum of three guests. Certain classes may require higher enrollment. Low enrollment notices will be issued about one day before the scheduled class. If a class needs to be cancelled due to low enrollment, The Learning Kitchen will offer the scheduled guests a $5 credit toward a transfer to a new class.

Can I cancel or change my reservation?
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests.  A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. In the event we have a waiting list for your class and we are able to fill your spot with someone from that list, we will issue a store credit for the cost of your class which can be used toward a future class. 
If you are unable to attend a class, you are encouraged to send someone in your place.

We cannot make exceptions.

What if class is cancelled due to weather?
If class needs to be cancelled due to inclement weather or for any other reason, we'll make every attempt to contact each registered student. We'll also post the class closings on the local television and radio stations. A full credit will be issued if we cancel a class.