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.
July 11, 6:30-7:30pm | Lakeview Library
The foundation of sushi is the rice. Join Chef Paul to learn to prepare well-balanced sushi rice. The basic sushi rolls—maki, nigiri, and chirashi—will be introduced and shared. Demonstration only.
This program is for ages 13 and older; adult supervision required. Registration opens on June 27 at 10 a.m., two weeks prior to program date.
August 8, 6:30-7:30PM | Lakeview Library
Join Chef Paul to learn the envelope-forming technique to make fresh spring rolls—a perfect way to enjoy the produce of the season! Demonstration only.
Limited space; registration is required. Registration will open at 10am two weeks prior to program date on July 25.
September 12, 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 August 29 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."