Lakeview Library is hosting a series of cooking and food prep demonstrations. Join Chef Paul to expand your knowledge of cooking techniques with step-by-step walkthroughs, demonstrations and more!
All events are presented in partnership with Willy Street Co-Op.
October 10, 6:30-7:30PM | Lakeview Library
Join Chef Paul to explore the unlimited choices of plant-based meals.
Limited space; registration is required. Registration opens on September 26 at 10 a.m., two weeks prior to program date.
November 14, 6:30-7:30PM | Lakeview Library
Join Chef Paul to learn how to select and store produce, meal plan to make the most of fresh fruits and vegetables, and how to reduce food waste in your kitchen. Enjoy samples of Paul's tasty and versatile recipes!
Limited space; registration is required. Registration will open at 10am two weeks prior to program date on October 31.
December 12, 6:30-7:30pm | Lakeview Library
In cold weather, making stock will warm up our dwellings and hearts. In this class, you will learn how to make stock, and Chef Paul will also demonstrate how to utilize trimmings from produce and meat. Once the stock is made, shabu-shabu can be served. It’s a great way to entertain by gathering your friends and family around the hotpot on a cold winter day.
This program is for ages 13 and older; adult supervision required. Registration opens on November 30 at 10 a.m., two weeks prior to program date.
Register by clicking the links above or calling (608) 246-4547. Events in this series are presented in partnership with Willy Street Co-Op.
About Chef Paul
Paul grew up in Taiwan surrounded by fresh hanging foods in the market, but he didn’t have an appreciation for Taiwanese or Chinese ingredients until attending culinary school in Chicago where he developed a love for cooking. After serving in many kitchens over the years, he wanted to share the skills he learned with others which led him to teach. He says about teaching, "Cooking and sharing what I have learned is my passion. Teaching a cooking class gives me a chance to share my knowledge about the differences and uniquenesses of foods that people overlook. I want to show people how to be respectful, creative, and economical about food. To feel delighted when they learn an easy cooking technique using just a couple of simple fresh ingredients. The food is the real star, we are just the facilitators."