Lakeview Library is hosting a series of cooking and food prep demonstrations. 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.
Upcoming Events
Knife Skills & Safety
September 11, 6:30-7:30pm | Lakeview Library
Chef Paul’s own experience cutting himself in the kitchen prompted him to share his knowledge to help others prevent such accidents. Join Chef Paul as he demonstrates proper knife skills, including the major cuts, slices, and dices. Chef Paul will discuss kitchen knife essentials, including how to sharpen and maintain a knife.
Limited space; registration is required. Registration opens two weeks prior to program date on September 28, 2025.
Nutritious Meals on a Budget
October 9, 6:30-7:30pm | Lakeview Library
Join Chef Paul to learn how to select and store produce, meal plan to make the most of fresh fruits and vegetables, and how to reduce food waste in your kitchen. Enjoy samples of Paul's tasty and versatile recipes!
Limited space; registration is required. Registration opens two weeks prior to program date on September 25, 2025.
Salt-Free Cooking
November 13, 6:30-7:30pm | Lakeview Library
Join Chef Paul to discover different flavor profiles by utilizing herbs, spices, and fresh vegetables in salt-free recipes.
Limited space; registration is required. Registration opens two weeks prior to program date on October 30, 2025.
Rice Many Ways
December 11, 6:30-7:30pm | Lakeview Library
Join Chef Paul to explore the wide world of rice! The versatile sweet rice can be turned into all kinds of savory, sweet, or vegan dishes, including mochi. (Allergen note: recipes contain sesame.)
Limited space; registration is required. Registration opens two weeks prior to program date on November 29, 2025.
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."