Chef Jerry Pellegrino - I am fascinated by food and wine, and the way they work in harmony on the palate. My understanding of the two goes all the way to the molecular level, drawing on my advanced education in molecular biology at Johns Hopkins.  'His cuisine is simple and surprising, pairing unexpected ingredients together to work with his restaurant’s extensive wine offerings'. I've been teaching cooking and wine tasting classes in Baltimore for over fifteen years and entertaining the city for almost that long as the co-host of 'Radio Kitchen' on WYPR, 88.1FM with 'his uncanny knack for communicating even the most esoteric concepts to the general public through his ever-present, engaging sense of humor'. 

Chef Amy von Lange - I started my professional career in industrial sales but slowly developed a passion for the hospitality industry. After working with Jerry at his first restaurant, Corks, as the Sales and Private Events Manager I found my way into culinary school at the International Culinary Center, originally founded as the French Culinary Institute in New York City. For my externship I spent six months, first at the ALMA la Scuola Internazionale di Cucina Italiana in Parma and then cooking in the Hotel Villa Igiea in Sicily. Upon returning to Baltimore, I became the Executive Chef at the Admiral Fell Inn, located in the heart of the historic Fells Point neighborhood. There I was responsible for preparing creative menus and catering everything from weddings to corporate retreats.

We started Schola as a place where people could come together, put on an apron and learn about where food comes from and how to cook it. All of our classes are designed to intrique the beginner as well as the seasoned veteran in the kitchen. The classes are a hands-on experience and usually last between two and three hours. Click on any of the pictures below to find out what types of classes are offered. Follow the link and you'll be taken to the schedule of the current classes that are available. All of the classes require tickets to be purchased in advance through Eventbrite and seating is limited to between twelve and twenty-eight students. Schola is BYOB and we encourage our students to bring a bottle of something to enjoy while they cook and eat together. We'll always have plenty of stemware and ice on hand. For a complete calendar of classes click HERE