Cooking Classes

Alain et Leslie Frécon Atelier Culinaire

What’s Cookin’?

Our classes change with the seasons. Students have learned everything from staff favorite, An Ode to Preserved Lemons with Chef Morgan, to a fun introduction to hosting an apéro. Looking for a classic? Try a Steak Frites or Pâtisserie class! Click the register button to see a full list of our current cooking classes with menus, dates, and times.

our Teaching Kitchen

After much anticipation, and with the continued support from our community, in Spring 2022, we completed a beautiful teaching kitchen for our cooking classes! We invite you to join us in our new cooking classes with local and native French-inspired chefs.

Try your hand at a classic French crêpe, a Quiche Lorraine, crème brûlée, and more! Taught in English, there is something for everyone at every level.


Flavors of la Francophonie

Our chefs from France, French-speaking countries around the world, and the U.S., use French techniques, traditional recipes, and unique teaching styles, to bring the flavors of France and la Francophonie to AFMSP!

Upcoming Classes:

Perfect for a date night, a corporate get-together, or a chance to meet new friends. All are welcome to join us in our Atelier Culinaire for these fall and holiday classes:

All cooking classes are taught in English. Classes average 2 hours in length, depending on class participation - unless otherwise noted.

Register for Cooking Classes
 
“La bonne cuisine est la base du véritable bonheur.”
— Auguste Escoffier

Cooking Class Membership

As a member-driven non-profit organization, we do ask that cooking class students become members of our Alliance Française to take courses with us. We offer a $25/person cooking class membership that is valid from the date of purchase until the end of the class session during which your cooking class takes place.

You may also sign up for a year-long membership to participate in our cooking classes throughout all four seasons (all three course sessions). You can find more information regarding membership options here. Merci pour votre compréhension!

*“Good food is the foundation of true happiness.”

Rencontrez les chefs...

Morgan Baum

Morgan Baum is the owner of the Clay Coyote in Hutchinson, Minnesota. She and her food-loving team of potters specialize in making handmade vessels to cook traditional meals in clay (the Clay Coyote makes the only handmade, stovetop tagine in the USA and requires no seasoning or diffuser). Morgan has taught cooking with clay courses for the last seven years and has created two cookbooks about “Cooking with the Coyotes.” She regularly cooks live on WCCO and WGN-TV. 

Helena Elwell

Helena Elwell is a Saint Paul-born chef specializing primarily in French and Mediterranean cuisines. Exposed at a young age to francophone culinary culture, Helena took an interest in cooking early-on and began experimenting with food in her youth, eventually leading to a career in restaurant kitchens, culinary instruction, and private chef work.

Helena teaches culinary classes at the Alliance Française, Cooks of Crocus Hill, and privately, and has worked in kitchens around the Twin Cities including Mara, Tori Ramen, and Saffron. 

Mo Kotb

Born in Cairo, Mo Kotb grew up in a loving household where his mother’s cooking, and the surrounding Egyptian culture, etched his worldview. Every morning, his grandfather prepared fūl—a savory stew of fava beans—for the workers at a local textile factory. This nurturing morning ritual of savoring fūl awakened his palette and set his culinary course. His first job was at a French bakery down the street from his childhood home.

Mo’s passion for cooking was molded by years in France and nearly two decades at renowned kitchens in New York City. Upon settling in Minneapolis, he founded DervishMazza, an intimate hospitality concept that offers the very best of Mo’s cuisine and warm hospitality, dinner events, private catering, and take-out.

 

Aurelie Hyrien

Aurélie Hyrien was born and raised in France. She started her culinary journey in both French and Vietnamese cuisines with her mother and grandmother. Inspired by her heritage – with a baker grandfather – and after moving to Minnesota, Aurélie embarked on a quest to craft the perfect loaf and master the fundamentals of French Pastry.

A dedicated sharer of knowledge, Aurélie has long orchestrated bread baking classes for the Twin Cities francophone community. To broaden her reach, she established a French blog, “Mon Levain”, focusing on sourdough.

Said Abdelli

Said Abdelli grew up in Paris and learned how to cook in college. By the time he arrived in the United States in search of adventure, he could make soufflé, crème caramel, and lapin a la moutarde. He then discovered cheeseburgers, pizza, and all-you-can-eat buffets—and forgot everything! A few years later (and a few pounds heavier), he discovered he missed the foods of his childhood and was craving the subtle taste of homemade mayonnaise. He was ready to come back.

Dish by dish, and recipe by recipe, he slowly started to reclaim his heritage. And eventually started teaching community ed cooking classes in Minneapolis. Teaching the French pastry classes, he realized he could demystify the techniques, and bring them to a small class environment.

Raymond Espuche

Raymond Espuche is French and an accomplished chef having graduated from the Culinary and Hotel Management School of Nice in 1976. Following his graduation he held an internship with Thrust House Forte England and for Restaurant Marketing Associates, and worked at La Tour Restaurant (Indianapolis) and The Golden Eagle (Phoenix) between 1977-1979. Between his cooking adventures in England and the United States, Raymond served in the French army, and worked in Paris in various establishments including La Closerie des Lilas and Chez Francis.

In 1987, he began to work on cruise lines throughout the Caribbean and Bermuda. In the following years, Raymond worked in New York City for La Tulipe, Trump Tower, La Goulue, The Water Clu, the River Cafe, and Picholine, and at Mirebeau (Plymouth, MA), before finally landing in Minnesota in 2017 where he worked at Meritage in St Paul. In addition to being an accomplished chef, Raymond is the Alliance’s resident handyman.

 

Jennifer Brandabur

Jennifer Brandabur is a lifelong cook who understood the connection between Hollandaise and Meringue at an early age, when her mother jig-sawed her
frequent sauces with meringue to avoid wasting the egg whites. She fell in love with French cuisine while studying at the Sorbonne and it remains her favorite.

Having spent nearly a decade as a French
language instructor, she now puts her practicality and creativity to use in her role as a Family and Consumer Sciences teacher at Hopkins High School. She loves the excitement and stress of cooking for a crowd and working with future chefs as they learn to navigate a professional kitchen.

Robert Schmidt

Photo to come.

Robert Schmidt is very familiar with the kitchen—both in general and here at the Alliance Française (he works here full time as the Center Coordinator). He started cooking and baking at an early age, and made his first crêpes in college at South Dakota State University under the direction of his French professor, Dr. Ruth Redhead.

Since that time, Robert has flipped hundreds of crêpes for a festival dinner in Paris, spent a holiday season making 113 dozen baked goods for friends and family, and (with his husband) throwing “small” brunches for 40-50 of their friends and family. He’s also spent time teaching, and knows that Mme. Redhead would be thrilled to see him working at the Alliance Française and teaching cooking classes.

Joe & Dotty Zahner

Chef Joe Zahner graduated valedictorian of his class from the California Culinary Academy in San Francisco, California. Joe has over 40 years of experience in all areas of the food service industry. 

Chef Zahner worked at several restaurants in the Twin Cities before accepting a position with Sodexo as the chef of Abbott Northwestern Hospital in Minneapolis. During his tenure as chef for the healthcare division, Joe was selected as the Division Chef for the upper Midwest. He was selected to compete in the Rave Reviews culinary competition and was awarded a medal for his original recipe for Tuscan white bean soup. In his current position, Joe is creating recipes for the Offer Development Center. “The simpler the ingredients, the better the meal. Fresh Dungeness crab, melted butter, a baguette and champagne, nothing more is needed!”

Dotty Zahner has loved cooking since she was ten years old. Her love for food and cooking drove her to the California Culinary Academy. She did not expect to meet her husband, Joe Zahner, there, but it was a nice surprise. Her greatest pleasure is sharing her craft with others. She has developed classes for students at Cooks of Crocus Hill, and she loves to collaborate with Joe to develop menus.

Dotty has been, and still is, a student of French—the language, the culture, and the cuisine. She loves travelling in French-speaking countries and gathering menus and recipes.

cooking class Frequently Asked Questions (FAQs)

Cooking Class General Information

How many students are in most classes? Our Atelier Culinaire can seat up to 12 students. Typically, for a class to be held, we need a minimum of 4 students to sign up and pay for the class at least one week prior to the class day. (See “Cancelations” below)

Am I expected to know how to cook before I come? Definitely not! Your instructor will walk you through the steps of making the food described in the class menu (whether a full meal, a specific pastry or pastries, or anything else).

How long can I expect to be in class? Most of our classes are expected to run about 2 hours, but class participation can make classes longer (or shorter). If a chef feels a class topic will vary from that length, we will try to note that in the class description.

Where do I park for class? We have ample parking in our parking lot - as well as street parking in the neighborhood.

Do we get to eat what we make? YES! Most chefs plan this as part of the experience - either providing you with tastes throughout the class or inviting everyone to dine together at the end.

I’m coming for a class that is described as a dinner - will there be wine? As French as it would be for the chefs to pour you a glass when you arrive, we don’t have a license for that. (Though some students have been known to bring wine with them to class.)

Cooking Class Memberships

Can I take a class without being a member of AFMSP? No. All classes - including cooking classes - require membership. If you are not already a member, on the registration page you may choose either the AFMSP annual membership or our reduced-price Cooking Class membership. This reduced-price membership is good for the course term in which it is purchased, so you only have to pay the membership fee once per term. (However, if you think you might want to take cooking classes in the next term as well - or if you want to bring family members with you - a more robust membership may save you money in the long run.)

Cancelations and Withdrawals.

Why would you cancel a cooking class? AFMSP reserves the right to cancel any class due to low enrollment, in which case you will have the choice to either transfer to another cooking class or have the class fee refunded to you in full. (Memberships are not refundable.) Cancelations of this type are processed no less than 6 days prior to the class taking place and all students will be alerted as soon as possible.

What if I sign up and then I can’t make it? If you cannot attend the cooking class you registered for, it is not refundable. However, the fee can be transferred either to another person or to another class. Students must withdraw no later than one (1) week before the class, for any adjustment to be made. Please call 612-332-0436 for more information.

Private Cooking Classes

Interested in bringing in a group to Alliance Française Mpls/St Paul for a private cooking class with one of our resident chefs?

Fill out the form below with the following information needed and we will reach out to you to talk further about planning your private cooking class!

Information needed:

  • Date and time of private class

  • Number of participants (minimum 4, maximum 10)

  • Special requests for recipes, dietary restrictions, etc.

Construction of this new amenity for our community is thanks to the support of donors to our Capital Campaign.

You can support the AFMSP by donating here.