Cooking school · New Orleans
New Orleans School of Cooking
French Quarter school teaching Cajun and Creole cooking with stories since 1980
No ratings yetSouthern & Cajun · Cocktails & wineFrom $40
- Private & groups
- Team events
- Kids & teens
Cooking school · New Orleans
Mardi Gras School of Cooking
French Quarter Cajun and Creole school teaching gumbo, étouffée and jambalaya since 1988
About Mardi Gras School of Cooking
The Mardi Gras School of Cooking teaches Cajun and Creole cooking in a ground-floor space at 519 Wilkinson Street in the French Quarter. Chef Bond started it in 1988 in his Algiers Point home kitchen. Today's chefs include Mark Falgoust, who cooked at Commander's Palace, Herbsaint and Cochon, and New Orleans natives Erika Mooney and Raymond Signal.
Classes are hands-on, run 2.5 to 3 hours and are kept to around 10 people. Each one follows a set menu. The Roux Class covers chicken and andouille gumbo, shrimp étouffée and bananas foster. The Traditions Class makes New Orleans barbecue shrimp and jambalaya. There is also a Creole class, a Vegetarian class built around gumbo z'herbes, a Brunch Class served with mimosas, and a daily 2 PM Dessert Class for beignets and café brûlot. At the end you sit down to eat what you made, and wine and beer are included.
It's a good fit for visitors who want to learn to cook the city's classics, not just eat them. Groups can book one of four rooms. The largest holds 40 for a class.
Known for
- Roux Class
- Traditions Class
- New Orleans Creole Class
- Brunch Class
Good to know
- Wine, beer, sodas and water come with every class. It is not BYOB.