Lakeview Library is hosting a series of cooking and food prep demonstrations this fall. Join Chef Paul to expand your knowledge of cooking techniques with step-by-step walkthroughs, demonstrations and more!
All events are presented in partnership with Willy Street Co-Op.
October 12, 6:30-7:30PM | Lakeview Library
Are you curious about what a professional chef looks for at the grocery store? Now is your chance to shop with Chef Paul, learn about the ingredients he looks for on a shopping trip to Willy Street Co-op, then step back next door for a delightful cooking demonstration and samples. Meet in front of Willy Street Co-op - North for the shopping trip at 6pm.
Limited space; registration is required. Registration will open at 10am two weeks prior to program date, on September 28.
November 9, 6:30-7:30PM | Lakeview Library
Learn from an expert! Once your knife skills have improved, your cooking will be more efficient and more delicious. You'll enjoy a demonstration on how to dice, julienne, and chiffonade vegetables and fruits. Chef Paul will also discuss how to choose, care for, and sharpen knives. This program is for ages 13+ and space is limited.
Registration opens on October 26 at 10am, two weeks prior to program date.
December 14, 6:30-7:30PM | Lakeview Library
In cold weather, making stock will warm up our dwellings and hearts. In this class, you will learn how to make stock, and Chef Paul will also demonstrate how to utilize trimmings from produce and meat. Once the stock is made, shabu-shabu can be served. It’s a great way to entertain by gathering your friends and family around the hotpot on a cold winter day.
Limited space; registration is required. Registration will open at 10 AM two weeks prior to program date, on November 30.
Register by clicking the links above or calling (608) 246-4547. Events in this series are presented in partnership with Willy Street Co-Op.
About Chef Paul
Paul grew up in Taiwan surrounded by fresh hanging foods in the market, but he didn’t have an appreciation for Taiwanese or Chinese ingredients until attending culinary school in Chicago where he developed a love for cooking. After serving in many kitchens over the years, he wanted to share the skills he learned with others which led him to teach. He says about teaching, "Cooking and sharing what I have learned is my passion. Teaching a cooking class gives me a chance to share my knowledge about the differences and uniquenesses of foods that people overlook. I want to show people how to be respectful, creative, and economical about food. To feel delighted when they learn an easy cooking technique using just a couple of simple fresh ingredients. The food is the real star, we are just the facilitators."