Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
October 2019
The Whole Beast: Duck Boot Camp
Calling all carnivores! Many of us have forgotten that the meat we buy comes from animals. To reconnect with the meat's source (hint: it’s not a cellophane-wrapped package), local chefs have turned to whole animal butchery. The Whole Beast series…
Find out more »November 2019
Street Food: Classics of the Mediterranean
When traveling the world, sometimes the best meals are found in the streets – from food trucks, carts and stalls. Chef Mark Haskell will take you on a tour of the back alleys and busy streets of faraway countries. In this…
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Long Lunch: DIY Dumplings
Take a Long Lunch with Chef Mark Haskell to learn the basics of classic Chinese potstickers. You'll be pinching, steaming, and chowing down on your very own dumplings. Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South…
Find out more »December 2019
Kitchen 101: Winter Soups
Learn the essential culinary skills of making stocks, clarified broths, roux-based soups and dairy-based soups. You'll enjoy some warming soups in class as well! Menu: Puréed Pumpkin Soup with Homemade Crème Fraîche & selected garnishes Chef Mark Haskell’s career has taken…
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The Whole Beast: Fish Boot Camp
Many of us have forgotten that the meat we buy comes from animals. To reconnect with the meat's source (hint: it’s not a cellophane-wrapped package), local chefs have turned to whole animal butchery. The Whole Beast series will highlight the…
Find out more »