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Loyola University Chicago

Retreat & Ecology Campus

Cooking Classes/ Farm Dinners


COURSE OFFERINGS

Please note, all of our cooking classes for Summer 2014 are now full. If you would like to get on a wait list for any of these courses please email lurec@luc.edu or 815.338.1032. The remainder of the summer 2014 cooking classes at LUREC will be taught by Chef John Schnupp (see below for a biography).

Spring/Summer 2014 Cooking Classes Printable Flyer

AUGUST EVENTS

Food Preservation (CLASS FULL)
Saturday, August 30th, 11:00 AM-3:00 PM; Cost: $35
Learn how to properly and safely preserve your harvest for the year. Understand the techniques for canning, proper freezing, drying, and fermenting.

SEPTEMBER EVENTS

Artisan Breads (CLASS FULL)
Saturday, September 6th, 11:00 AM-3:00 PM; Cost: $35
Take a firsthand look into the art of baking artisan breads. Understand sourdough, learn to mix, shape, proof, and properly cook a great loaf of bread from simple to complex. Tap into the bakers percentage’ as we explore one of the World’s best traditions.

Wine Tasting and Food Pairing (CLASS FULL)
Thursday, September 11th, 6:00-9:00 PM
Gain a full understanding of wine and explore different food pairings. Prepare a menu that enhances the wine and food flavors.

REGISTRATION

Registration is now closed as all of our summer 2014 classes are full. To get added to a wait list for any of these classes please contact us at lurec@luc.edu or 815.338.1032.


Bio on Chef John Schnupp

Chef John Schnupp, a native of Upstate New York, has made Wisconsin his home since 1999. After earning his AOS from the Culinary Institute of America in 1988, he worked as sous-chef and then executive chef for Chef Tell’s Grand Old House in Grand Cayman. A short hop across the Atlantic to South Florida in 1990 garnered him successful stints as executive chef at Ft. Lauderdale’s Coral Ridge Country Club, Radisson Bridge Resort in Boca Raton, The Boys Farmers Market in Delray Beach, and Kelly’s Caribbean Bar, Grill and Brewery in Key West. Ten years of sun, sand and seafood might have been enough to convince him the South was the place to stay, but when the oldest of his three sons became school age, the family-friendly Midwest beckoned. Lake Geneva, WI was his first stop, as executive chef for The Geneva Inn’s Grandview Restaurant. He then opened his own casual, upscale restaurant in Fontana, Schnupp’s Place. From there he took his skills to the Lake Geneva Yacht Club where he was the general manager as well as executive chef. Years later he moved on to Lake Country Market in Elkhorn, and to The Waterfront Pub and Eatery in Delavan. He looks forward to sharing his culinary knowledge through the classes at Loyola University's Retreat and Ecology Campus.

CANCELLATION POLICY

In order to keep our classes comfortable and to preserve our chef to student ratio we must impose a cancellation policy. A one-week notice is required for cancellation of any class or dining event. If you do not cancel by email to lurec@luc.edu at least one week in advance of your scheduled class, we will charge your credit card in full for the class. Please feel free to send a friend in your place.

QUESTIONS?  Contact us at 815.338.1032 or lurec@luc.edu with any questions or concerns.

Note: All cooking classes will be held at Loyola's Retreat and Ecology Campus located at 2710 S. Country Club Road in Woodstock, Illinois.

Loyola


Loyola University Retreat and Ecology Campus
2710 S. Country Club Road · Woodstock, IL 60098 · Phone: 815.338.1032 · lurec@luc.edu

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