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FROM ROOT TO TIP | An Upcycling Feast | Tuesday April 23rd



Cook Space hosts a variety of classes for every level of cooking featuring our hands on approach. Private instruction also available in our studio or in your home.  

Taught by Cook Space Founder, Michelle Mannix, and Culinary Director, Chef Nini, this signature class guides 12 guests through a 4-5 course dinner driven by the seasonal ingredients and the principle of cooking from a place of improvisation, instinct, and joy.

With guidance from your culinary coaches, you’ll have set time to brainstorm, prep, produce, and plate, as you become familiar with complimentary flavor profiles in your approach to your dishes.

The group will dine together in the dining atelier enjoying each other’s creations, learning from their fellow students, asking questions of the instructors all while enjoying a beautifully prepared dinner with wine and community.

FROM ROOT TO TIP | An Upcycling Feast | Tuesday April 23rd


FROM ROOT TO TIP | An Upcycling Feast | Tuesday April 23rd


The debate surrounding sustainability is seemingly on the tip of everyone’s tongues these days and is a topic we feel passionately about here at Cook Space. Whether it’s the whole hog or the entire eggplant, we like to use every inch of our ingredients from nose to tail and root to tip. Whether it’s a carrot top pesto or roasted shallot schmaltz, there are infinite wonderful ways to make ingredients headed for the bin, beautiful. Join us as we create a feast of what would otherwise be wasted food fit for royalty.

DATE | Tuesday, April 23rd
TIME | 7 PM - 9:30 PM
COST | $115

*Menu is subject to change

*Please note that all class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Cook Space credit of the purchase value. If you can’t  make it, we will happily welcome your guest!

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