Ah Haa School for the Arts has previously provided cooking classes for those interested, but since moving into its new home on Pacific Street, the school recently launched a culinary program that features offerings for all ages.
“With the overarching goal of cultivating community building, cultural connection and a sense of place, Ah Haa’s cooking classes represent an exciting addition to the school’s existing arts programming. This winter will feature a variety of culinary offerings to tempt every palate,” a recent news release explained.
Jessica Newens, the school’s culinary arts director, is excited to have a dedicated kitchen space in the new building, negating the need to be find cooking space elsewhere.
“Ah Haa has offered a number of culinary classes over the years, and to great success, however, the task of securing adequate kitchen spaces in private homes or restaurants was always a huge obstacle. Now that we have a dedicated teaching kitchen, we have a million different opportunities to engage people in the culinary arts through classes and events, as well as combined programs that include art and cooking together. It’s also a tremendous opportunity to bring new students into the school,” she said.
Other than everything it enables the school to do, the view from the new kitchen space isn’t bad either.
“My favorite part of the new kitchen is its floor-to-ceiling windows. The room is spacious and bright with tremendous views toward the Transfer Warehouse and the ski resort. It’s an inspiring space to cook,” Newens said.
Since moving into its new home in the Silver Jack Building at the end of the summer, Ah Haa has successfully test marketed several cooking classes, particularly after-school classes for kids, including teen cooking classes and a holiday sweets class in collaboration with Pinhead Institute. Come February, La Cocina de Luz chef Lucas Price will teach Chef’s Kitchen (Feb. 9 to March 30 and April 25 to May 16), a series of classes for teens to learn important cooking fundamentals, such as knife skills, specific cooking processes and recipe adaptation.
