The Teaching Kitchen.  Come Cook with Us!



We’re baaaaaaaaack! And we’re so excited to meet up and cook with you again! 


If you don’t know… we offer affordable and interactive themed cooking classes.  Seventeen student volunteers from the Nutrition Science department create and execute these get-togethers (as well as plan and design all our Facebook content). Rachel Clark, a Registered Dietitian and Clinical Faculty member guides their efforts.  We’d love for you to be a part of this fun student/community collaboration – consider joining us at our next class!


WHEN: Wednesday evenings about twice a month at 5:30-7PM.  See the Cooking Classes list at the bottom of this page for details on each class.


WHERE: Lyles-Porter Hall on the corner of Harrison and University Streets (use 715 Clinic Drive for GPS).  The Teaching Kitchen is on the first floor and you’ll know it when you see it because the wall is glass.


HOW MUCH: Each class is $30.  Registration is required. Pay here ( via credit card.  Classes are limited to 10 registrants.


BRING TO-GO CONTAINERS!  We won’t be eating together during the cooking class (see Protect Purdue Guidelines below) but please do take some home with you. Or dine al fresco and enjoy the evening at one of the tables outside LYLE or next door at ABE.


PROTECT PURDUE GUIDELINES will be in place and that means:

  • Do a self-check for symptoms and postpone your visit if you have any (we will apply your payment to a future class – contact
  • Postpone your visit if a household member is symptomatic or COVID-positive
  • Sign in when you arrive at the kitchen
  • Wear a mask properly over your nose and mouth during the cooking class; it can be removed momentarily to taste food
  • If county or university regulations change, we will adjust to meet those regulations. Rachel Clark will be in touch via email about those adjustments as they occur




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Cooking Classes Fall 2021

October 6, 5:30-7 pm 

Title: Touchdown Tidbits 

Description: Join us for our first in-person cooking demonstration in a year and a half! We will be making tailgate snacks perfect for game day at Ross Ade, including Corn Coleslaw, Buffalo Cauliflower, Homemade Ranch Dressing, Instant Pot BBQ Chicken Sliders, Jalapeno Poppers, and Cilantro Lime Sauce. We can’t wait to see you there! 


October 20, 5:30-7 pm 

Title: Speedy Meals 

Description: Are you working from your office again and struggling with meal preparation on a tight schedule? If so, we have the class for you! Join us for a night of cooking with a Chorizo Ciabatta sandwich, Blackened Tilapia, Creamy Scrambled Goat Cheese Eggs, Asian Lettuce Wraps, and Croque Madame Breakfast Pizza.


November 3, 5:30-7 pm 

Title: Fall Harvest 

Description: We cannot wait for all that comes with fall: cooler weather, beautifully colored leaves, autumn festivities, and seasonal produce! Join us in the Teaching Kitchen as we utilize fall produce by making Apple Slaw with Poppy Seed Dressing, Butternut Squash Risotto, Bacon Wrapped Brussel Sprouts, Pumpkin Garlic Hummus, and Maple Roasted Beets and Carrots.


November 17, 5:30-7 pm

Title: Thanksgiving Leftover Repurpose

Description:  Let's transform the Thanksgiving leftovers into delicious Chicken and Wild Rice Soup, Cranberry Sauce and Brie Puff Pastry Tart, and Turkey Casserole! These easy and yummy recipes are going to use up all the Thanksgiving leftovers, and might be some new favorite dishes that you and your family will love all year round!


December 1, 5:30-7 pm

Title: “Ho, Ho, Hors d'oeuvres”

Description:  Join us in spreading cheer as we prepare some delicious holiday appetizers to warm up this winter season! Pear and Brie Quesadillas, Crispy Brussel Sprouts, Spinach and Feta Galettes, Chicken Cordon Bleu Meatballs, and Cranberry Hummus are bound to be a hit at all your holiday parties and will convert any grinch into a believer!

Department of Nutrition Science, 700 W. State Street, West Lafayette, IN 47907-2059 (765) 494-8228, Fax: (765) 494-0674

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