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).

Vegetarian Plant Based Meal Prep - Chef Diane
Saturday, 10/20 11am-1pm, ARC Kitchen

Join us and learn how to make one of the most simple, staple meals that has a ton of nutrition and flavor. You can make this ahead, easily heat it up and enjoy for any meal by yourself or with a bunch of friends and family. You will learn how to use the pressure cooker and how to utilize tasty spices and the many health benefits of these wonderful flavors.

Menu: Black and pinto beans with balancing spices, Indian basmati rice with turmeric and Ghee, Sautéed seasonal veggies, Fresh guacamole

Non-Members: $40

Macaron 101 - Chef Wendy
NEW DATE! Saturday, 12/1 11am-2pm, ARC Kitchen (Sat 11/27 CANCELLED)

Learn the theory and techniques with making a delicate and falvorful macaron. Making macarons is a culinary feat that many try on their own and are often left with frustration and endless questions. Learn how to make these amazing treats using traidional French techniques and unique modern flavor combinations.

Menu: Basic French Macarons, Blueberry Cheecake Macaron, Coffee and Nutella Macarons

Members: $35
Non-Members: $45

Indian Homecooking - Chef Anita
Thursday, 11/1 6pm-8pm, ARC Kitchen

Indian food is not limited to Butter Chicken and Garlic Naan. From exploring spices, toasting spices to making curries, Indian cuisine truly has a unique set of cooking techniques. Let us guide you through this amazing world of flavors and entice your taste buds with these easy, fun and traidiontal recipes that you would.

Menu: Traditional Chicken curry, Spinach with Cheese (Palak Paneer), Baked rice and chicken (Biryani), Yogurt soup (Kadhi soup)
Members: $35
Non-Members: $45

Quick, Easy and Healthy Vegetarian Snacks - Chef Diane
Wednesday, 11/7 6pm-8pm, ARC Kitchen

Come and learn how to whip up some simple, nutritious, and delicious snacks that you can throw in your purse, backpack, maybe even in your back pocket. We will be making a very flavorful trail mix, rosemary hummus with veggie sticks, and chocolate protein cups. Each one of these snacks are absolutely satisfying and taste delightful. A light vegetarian dinner will be provided as well.

Menu: Flavorful trail mix (sugar free), Rosemary hummus with veggie sticks, Chocolate protein cups (dairy free)

Members: $35
Non-Members: $45

Noodles & Zoodles (Grain & Gluten free & Vegan) - Chef Diane
Friday, 11/16 6pm-8pm, ARC Kitchen

This class will explore ways to enjoy two different grain & gluten free dishes with a punch of flavor. You will feel like you are having a decadent pasta dish without the tons of carbohydrates and calories. Learn how to turn your veggies and legumes into a great “pasta” meal.

Menu: Zoodles with homemade pesto and Garbanzo noodles with veggie and Vinaigrette dressing

Members: $35
Non-Members: $45

Edible Gifts and Treats for the Holidays - Chef Wendy
Saturday, 11/17 11am-2pm, ARC Kitchen

Impress your parents, family, or even significant other with the amazing treats you will learn to make in this class. Save money and time and make all the loved ones around you feel special.

Menu: Chocolate dipped almond toffee, Old Fashion Hard Candy/ Lollipop, Stained Glass Sugar Cookies, chocolate chip cookie mix in a jar.

Members: $35
Non-Members: $45

Hearty Winter Soups with Ancient Grains - Chef Anita
Wednesday, 11/28 6pm-8pm, ARC Kitchen

With the cold winter air upon us, warm your tummies with a little warm soup. These powerhouse soups conatin all the nutrients your need for a well rounded meal and the best thing is that they can all be frozen for another cold day.

Menu: Corainder Lemon Red lenti land vegetable soup with yogurt drizzle, Chicken Qunioa Matzo ball soup, Bulgar in fava bean soup, Peruvian Chicken and Sorghum Stew with Green Sauce

Members: $35
Non-Members: $45

Fish & Chips: An International Story
Tuesday, 10/9 12 - 1:30pm, ARC Kitchen

Lunch and conversation with Simon Majumdar. He is a broadcaster and author who has dedicated the second half of his time on this planet to fulfill his ambition to “Go Everywhere. Eat Everything.” It is a journey that has taken him to all fifty states and to dozens of countries around the world. *A Virtuous Table / Confronting Extremism Event and Part of Unity Through Diversity: Celebrating International Connections Week

REGISTER NOW - More Information at Conversation Kitchen.
Greek Table: Philosophy and Table Fellowship
Tuesday, 10/16 6pm-7:30pm, ARC Kitchen

The ancient Greeks defined virtue very broadly, as the intellectual and moral skills that human beings need to flourish. The Greeks also developed the practice of the symposium, in which philosophers shared ideas over meals. The New Testament was written in Greek and developed its own distinctive practices of shared meals. Please join us for a “symposium” on virtue and table fellowship, featuring Prof. Duncan Pritchard (UCI Philosophy), Prof. Zina Giannopoulou (UCI Classics), and Prof. Tommy Givens (Fullerton Theological Seminary).
*A Virtuous Table / Confronting Extremism Event

REGISTER NOW - More Information at Conversation Kitchen.
  Persian Table: Zoroastrian, Muslim, Jewish, Bhá'I
Tuesday, 10/23 6pm-7:30pm, ARC Kitchen

Ancient Persia (modern Iran) has been home to many wisdom traditions and faith practices. Learn about Persian food and Persian hospitality at this engaging and informative meal with UCI faculty, including Touraj Daryaee (Director of the Jordan Center for Persian Studies), Ketu Katrak (Professor of Drama), and Sheiba Kian Kaufman (English PhD).
*A Virtuous Table / Confronting Extremism Event

REGISTER NOW - More Information at Conversation Kitchen.
Buddhist Table
Tuesday, 11/6 6pm-7:30pm, ARC Kitchen

Enjoy dinner and conversation with Elizabeth Tinsley, professor of East Asian Languages and Literatures; specialist in Buddhism, plus a guest moderated by Susan B. Klein, East Asian Languages and Literature.

More Information at Conversation Kitchen.
  Blurring Borders—Cultural & Culinary Fusion in Undocumented Communities
Thursday, 12/6 6pm-7:30pm, ARC Kitchen

Join Oscar Teran and special guess to explore the undocumented immigrant experience that is shaped by borders. Political borders, language borders, cultural borders, and even culinary borders all shape the experience of undocumented individuals who must construct lives that transverse the borders that would seek to limit them. Come and learn about the experience of living across cultures and the delicious fusion food that is born from crossing borders. Enjoy a Vietnamese-Mexican fusion menu as exemplified by the Dos Chinos restaurant in Anaheim.

More Information at Conversation Kitchen.
Lunar New Year - Featuring Traditions of Vietnam
Thursday, 2/7 6pm-7:30pm, ARC Kitchen

The Lunar New Year has different significance to different cultures around the world. We will delve into how the Vietnamese celebrate the Lunar New Year with food.

More Information at Conversation Kitchen.
  Taco Literacy: A Conversation Kitchen with Gustavo Arellano 
Wednesday, 6/5 6pm-7:30pm, ARC Kitchen

Come meet these two experts on the exciting world of tacos, which 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 from two south american countries and learn more about foodways, food writing, and food studies.

Gustavo Arellano, author of Taco USA, and Steve Alvarez, designer of courses on taco literacy, will discuss the history of the taco over a festive menu featuring Mexican and Korean specialties.

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.