OUR STORY

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

SPECIAL CLASSES
Check out classes that are only held once a year!
CLASSIC CHEFS
The culinary world has evolved over time. This evolution is driven by chefs who are willing to deviate from the status quo and push food in a new direction...whether it is Julia Child introducing the US to French cuisine or Ferran Adria blurring the lines between the science lab and the kitchen. The class will prepare a meal based on these chefs' signature dishes.
REGIONAL DINNERS
The classic dishes and recipes of regions are developed over time. Join us as we turn our focus on specific regions of the world rich in these culinary traditions. The class will prepare three courses that define the region. Once the cooking is done the class will enjoy the meal they have just prepared. Maximum class size – 18.
TECHNIQUES CLASS
Whether you are a beginner or experienced home chef, the techniques classes are designed to focus on specific skills used in the kitchen by professional chefs. Each class consists of approximately two hours of hands on cooking culminating in students eating the fruits of their labor! Maximum class size – 16 students. Classes begin at 6pm.
DATE NIGHT
Bring your favorite person and spend the evening together creating a three course dinner with the rest of the class. After all your hard work, the two of you will sit down with the group and dine on what you've created.
Happy Hour!
Tired of the same old happy hour? Grab some friends, put on an apron and make new friends cooking together while the class prepares five unique trendy bar snacks. Please BYOB to enjoy what you've created!
BRUNCH
Join us Sunday mornings as we prepare some of the traditional brunch favorites along with some modern twists on good old bacon and eggs! Remember to BYOB if you want to enjoy something while we cook.
FARMERS MARKET
Join us at 8AM at the Baltimore City Farmers Market for a field trip. We'll meet at the northeast corner of the Market where we'll find Thomas Rhodes of Zeke's Coffee. We'll wander the stalls purchasing whatever the season has to offer then head back to Schola to cook a number of dishes using what we've found. Class starts at 8AM at the FARMERS MARKET.
The Baking Series
Offered every Fall, the series of three classes, each on a Saturday afternoon, looks into the art of baking. I. Breads, II. Pies & Tarts and III. Cookies & Pastries.
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BYOB

Bring a bottle or two of something to enjoy while we cook. We'll have glassware and ice available for you!

© 2015 by Schola.

REGIONAL DINNERS

The classic dishes and recipes of regions are developed over time. Join us as we turn our focus on specific regions of the world rich in these culinary traditions. The class will prepare three courses that define the region. Once the cooking is done the class will enjoy the meal they have just prepared. Maximum class size – 18.

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