
Sweet Basil Gourmetware & Cooking School
Scottsdale
Classic Cooking Academy · ScottsdaleTHIS CLASS IS SOLD OUT. PLEASE CALL OR EMAIL TO BE PLACED ON OUR WAITLIST. Gourmet Class Menu – Greek Night: Chopped Greek Salad with Feta Mint and Fresh Lemon Vinaigrette Spicy Lamb Kofta Kebabs Fresh Tzatziki Homemade Pita Bread Mediterranean Couscous Baklava About: Roll up your sleeves and turn up the taste. As one...
Price
See their site
Next date
Fri 13 Nov
11:30am to 2pm
Length
2.5 hours
max 20 people
Where
Scottsdale

Roll up your sleeves and turn up the taste. As one of our most popular stand-alone offers, Gourmet Classes are Classic Cooking Academy’s bread and butter. Guests come in, find a seat, have a drink, and meet the chefs who go over each item on the menu. After our staff covers what each table will be cooking, guests split up among the tables to prepare the menu. At the end, our chefs take over the kitchen, while guests return to the dining room and are served a delectable three-course dinner complete with an appetizer, entrée, and dessert.
Gourmet Class – Greek Night (SOLD OUT) is a 2.5-hour class at Classic Cooking Academy in Scottsdale. The menu has 6 dishes. It’s for ages 21 and up, with at most 20 people in the class. It runs once, on Friday 13 November, 11:30am to 2pm.
It has 36 other classes on its calendar right now.
The school’s description comes from its class page on ccacademy.edu, read on October 29. .
From this class’s page on ccacademy.edu, read on October 29. Each one is quoted from that page.
From ccacademy.edu, the school’s own site. These apply to all of Classic Cooking Academy’s classes.

The school
Scottsdale school built around a 24-week Practical Series, founded by a French chef
Classic Cooking Academy is a Scottsdale cooking school founded by Chef Pascal Dionot. He grew up in the Champagne region, ran the kitchen at the Hay Adams Hotel in Washington, D.C., and taught for 18 years at L'Academie de Cuisine in Maryland. His son Jeff Dionot took over as owner in 2024. The school is built around multiweek series. The 24-week Practical Series starts with ingredients, equipment and kitchen safety. Chef Susan Kolman leads the 12-week Pastry Series. Six-week series cover bread, Asian cooking, meats and sauces, nutrition and world cuisines.
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Scottsdale

