Registration is available online, via the UCI Campus Rec App and in person at Campus Recreation Services (2nd floor, ARC - MC, visa, cash/check). For more opportunities cooking or custom events, please contact Chef Jessica!

Cooking classes are open to all UCI students and ARC Members. All others interested in taking a cooking class, please contact Campus Recreation Services (949-824-3738) to verifty availability and rates. Vegetarian options are available with most cooking classes. Some classes do go over the posted time. Please contact Jessica VanRoo,, at least 7 days prior to class for additional information. Please review the Campus Recreation Refund Policy (pdf).

Exploring Buddha Bowls
Thursday, 1/10 6pm-8pm, ARC Kitchen

Menu: Miso soba and zucchini noodle Bowl with crispy tofu and edamame carrot ginger dressing, Falafel Grain Bowl with Lemon Tahini Dressing, Rainbow Quinoa Burrito Bowl with Guacamole

Non-Members: $45

Donuts from Around the World - Chef Wendy
Saturday, 1/26 11am-2pm, ARC Kitchen

Menu: Classic American sugar glazed, kkwabaegi (Korea), banana donuts (Guam), Zeppoles (Italy)

Members: $35
Non-Members: $45

Handmade Noodle & Pasta Workshop
Tuesday, 2/5 6pm-8pm, ARC Kitchen

Menu: Ramen noodles with Shio Broth, Udon Noodles with Dipping Sauce, Spinach Tortellini with Roasted Marinara
Members: $35
Non-Members: $45

Mexican Sweet Breads & More - Chef Wendy
Saturday, 2/9 11am-2pm, ARC Kitchen

Menu: Conchas, Horchata cupcakes, puerquitos (piggy shaped cookies), stuffed churros

Members: $35
Non-Members: $45

World's Spiciest Foods
Thursday, 2/21 6pm-8pm, ARC Kitchen

Menu: Indian Chicken Vindaloo, Thai Tom Yum Soup, Dan Dan Noodles (Noodles with a spicy Sichuan sauce and peanuts), Caribbean Jerk Chicken Bites
Members: $35
Non-Members: $45

Modern Japanese Cuisine - Chef Lorenzo
Tuesday, 2/26 6pm-8pm, ARC Kitchen

Menu: Japanese Fried Rice, Chicken Karaage, Crispy Pork Gyoza, Shiitake Mushroom Bao Buns
Members: $35
Non-Members: $45

Bread Baking Workshop - Chef Wendy
Saturday, 3/2 11am-2pm, ARC Kitchen

Menu: Traditional focaccia, whole grain loaf, French baguette
Members: $30
Non-Members: $40

Filipino Favorites - Chef Lorenzo
Tuesday, 3/19 6pm-8pm, ARC Kitchen

Menu: Lumpia Shanghai (Filipino spring rolls), Sinigang na Baka (Tamarind Beef Soup), Chicken Adobo (Soy braised chicken), Mamon (Filipino Sponge Cakes)
Members: $35
Non-Members: $45

Cooking with the Professor Foods of Iran with Roxanne Varzi
Wednesday, 1/23 6pm-7:30pm, ARC Kitchen

Greeks, Arabs, Russians, Indians, Europeans have all traveled the historic silk road that Iran sits at the center of, making Persian cuisine the original “fusion food.”  Professor Roxanne Varzi shows us one of the classic dishes of the region, Khoresht Karafs, Persian celery stew.  Join us as Professor Varzi discusses and demonstrates how to make Khoresht Karafs and other classic dishes.  

More Information on the Illuminations website.
Cooking with the Professor Foods of Japan with Professor Sei Young Lee
Tuesday, 2/12 6pm-7:30pm, ARC Kitchen

Join Sei Young Lee as she shares how to make some of her favorite Japanese dishes.  Soft udon noodles in a savory broth with crunchy tempura will be served while Sei demonstrates the art of simple Japanese home cooking.  Participants will then get to join Sei in a hands-on sushi handroll making the session.  Learn the techniques of making sushi at home and impress your friends the next time you cook for them!   

More information on the Illuminations website.


  “Mother Said She Didn’t Like Jjajangmyeon”: Ruminating on Korean Noodles During the Age of K-pop
Wednesday, 2/13 6pm-7:30pm, ARC Kitchen

Robert Ji-Song Ku explores the meaning of two of Korea’s most iconic noodle dishes, jjajangmyeon and ramyeon, during what he calls the “age of K-pop.” When and why did Koreans first start eating these dishes? How has their value shifted or evolved over time? More generally, some two decades after its beginning, what has been the gastronomic consequence of the Korean Wave, not only in Korea but also the Korean diaspora?

Robert Ku is chair of and an associate professor in the Department of Asian and Asian American Studies at Binghamton University of the State University of New York. He is the author of Dubious Gastronomy: Eating Asian in the USA and co-editor of Eating Asian America: A Food Studies Reader. His co-edited volume, Pop Empires: Transnational and Diasporic Flows of India and Korea, that juxtaposes the popular culture regimes of Korea, India, and the United States, is forthcoming in 2019. In 2016, he taught in the American Culture Program at Sogang University in Seoul, Korea, as a Fulbright Scholar. Born in Korea, he grew up in Hawaii and currently lives in Binghamton, New York.

More Information at Conversation Kitchen.
Conversation Kitchen: Brazil with Latin American Studies 
Thursday, 5/9 6pm-7:30pm, ARC Kitchen

More Information at Conversation Kitchen.
Dinner with Aristotle / Tea with Buddha: Introducing the Intellectual Virtues
Tuesday, 5/21 6pm-7:30pm, ARC Kitchen

This evening of philosophy explores the intellectual virtues of honesty, humility, and tenacity, all essential to scientific and humanistic inquiry and to student academic success. The meal will feature food from ancient Greece, followed by matcha tea prepared by guests in the Buddhist fashion. Program presented by Professor Duncan Pritchard (Philosophy) and Professor Elizabeth Tinsley (East Asian Studies and Religious Studies).

More Information at Conversation Kitchen.
Taco USA: A Conversation Kitchen with Gustavo Arellano 
Tuesday, 6/4 6pm-7:30pm, ARC Kitchen

Tacos have crossed cultures and sparked new conversations among chefs, taco lovers, and the communities where they live and work. We will taste and compare tacos and learn more about foodways, food writing, and food studies from taco historian, food writer and provocateur Gustavo Arellano.
Gustavo Arellano is author of Taco USA: How Mexican Food Conquered America. He is the former publisher and editor of Orange County's alternative weekly OC Weekly, and the author of the column ¡Ask a Mexican!, which is syndicated nationally. Arellano has won numerous awards for the column, including the 2006 and 2008 Best Non-Political Column in a large-circulation weekly from the Association of Alternative Newsweeklies, the 2007 Presidents Award from the Los Angeles Press Club and an Impacto Award from the National Hispanic Media Coalition, and a 2008 Latino Spirit award from the California Latino Legislative Caucus.

More Information at Conversation Kitchen.

All Cooking Class Participants: All classes are hands on and require participant involvement. Due to food and supply purchases for the Cooking classes there will be no refunds or credits within 7 days of scheduled cooking classes. Please contact Jessica VanRoo by email or or 949-824-0459 if you have any questions.