Simply Gourmet Cooking Classes in South Carolina

What Simply Gourmet Offers

Simply Gourmet is a cooking school in Charleston that teaches hands-on classes in French techniques, seasonal cooking, and knife skills. Classes are small—usually six to eight people—so you work directly with the instructor rather than watching from a distance. You cook the entire meal yourself, then sit down to eat what you've made.

The school operates from a teaching kitchen in downtown Charleston and focuses on techniques you can use at home, not restaurant-level complexity. Classes run year-round and range from two-hour evening sessions to full-day workshops. Most classes center on a single cuisine or skill—French sauces, pasta from scratch, butchering a whole chicken—rather than a broad survey.

Key Takeaways

• Simply Gourmet holds classes in a downtown Charleston kitchen where you cook the entire meal yourself and eat it afterward.
• Class sizes stay small, usually six to eight people, so you get direct instruction rather than standing in the back of a crowded room.
• The school teaches French techniques, knife skills, pasta making, and seasonal cooking designed for home cooks, not professional chefs.
• Evening classes typically run two hours, while weekend workshops last a full day, and the school publishes a schedule several months in advance.

Types of Classes and What You'll Learn

Simply Gourmet organizes classes by technique and cuisine rather than by skill level. A typical schedule includes French mother sauces (béchamel, velouté, espagnole, hollandaise), pasta-making workshops where you mix and roll dough by hand, knife skills focused on proper grip and cutting technique, and seasonal menus that change with what's available at local markets.

Some classes focus on a single protein—how to break down a whole chicken, butcher a beef tenderloin, or fillet a fish. Others teach you to build a complete meal from appetizer through dessert, so you understand how courses work together and how to time them. The school also offers classes on bread baking, charcuterie, and sauce-making, which tend to fill quickly because they teach skills that feel intimidating but become routine once you understand the method.

The instructors are working cooks or culinary professionals who teach part-time. They explain not just the "how" but the "why"—why you sear meat before braising, why you salt pasta water, why resting dough matters. That context helps you adapt techniques to recipes you find later.

How to Find the Schedule and Register

Simply Gourmet publishes its class schedule on its website, usually showing classes three to four months ahead. You can see the date, time, cuisine or technique, instructor name, and price for each class. Registration happens online through the website, and most classes require payment at the time you register.

Classes fill based on demand, and popular ones—particularly weekend workshops and anything involving pasta or French technique—often sell out. The school recommends registering early if you have specific dates or topics in mind. If a class is full, you can usually join a waitlist, and the school will contact you if a spot opens.

The school's contact information and class calendar are on its website. You can also call to ask about upcoming topics, whether a class suits your skill level, or what to bring (most classes provide ingredients, but some ask you to bring your own knife or apron).

What to Expect on Class Day

Arrive 10 to 15 minutes early so you can settle in and meet the other students. The instructor will walk through the menu, explain the techniques you'll use, and show you how to set up your station. Then you cook—the instructor circulates, answers questions, and corrects technique as you work.

You'll use the school's equipment and ingredients, which are included in the class price. Bring an apron if you prefer your own, though the school provides them. Most classes are designed so that even if you've never made the dish before, you'll finish with something delicious and edible. The final hour is usually spent plating and eating together, often with wine or coffee.

Classes are social. You'll work alongside people from Charleston and visitors passing through, and many students return for multiple classes. The school keeps the atmosphere relaxed and focused on learning, not on performing or competing.

Cost and Class Length

Evening classes typically cost between $75 and $125 per person, depending on the cuisine and ingredients involved. Full-day workshops run higher, usually $150 to $200. Prices include all ingredients, use of equipment, and the meal you cook and eat at the end of class.

Most evening classes run from 6 to 8 p.m. or 7 to 9 p.m., so they fit into a weeknight schedule. Weekend classes often run from 10 a.m. to 2 p.m. or 3 p.m., giving you a full morning or afternoon of instruction. Some special workshops—holiday menus, multi-course dinners, or intensive technique sessions—may run longer or meet over two sessions.

Why Simply Gourmet Fits Charleston's Food Culture

Charleston's food scene centers on technique, local ingredients, and French-influenced cooking. Simply Gourmet teaches the foundations that Charleston chefs build on—mother sauces, knife skills, how to work with whole animals and seasonal produce. Taking a class here connects you to the same methods that shape the city's restaurants.

The school's location in downtown Charleston also means you can combine a class with exploring the city's markets, restaurants, and food shops. Many students visit the Charleston City Market or local farms before or after class, or eat dinner at a restaurant afterward to see how professional kitchens apply the techniques they just learned.

Frequently Asked Questions

Do I need cooking experience to take a class?

No. Simply Gourmet teaches classes for home cooks at all levels, from people who rarely cook to those who cook regularly but want to learn specific techniques. The instructor will adjust explanations and pacing based on the group. If you're unsure whether a particular class suits you, call the school and describe your experience—they can recommend which classes work best for beginners.

What if I have dietary restrictions or allergies?

Contact the school before you register. Most classes can accommodate vegetarian diets, and the instructors can often modify recipes for common allergies like nuts or shellfish. The earlier you let them know, the better they can plan. Some classes may not be adaptable if the entire lesson centers on a specific ingredient, so it's worth asking.

Can I bring a friend or book a private class?

Yes to both. You can register multiple people for the same public class when you sign up online. The school also offers private classes for groups—you can book the kitchen for your group and choose a menu or technique to focus on. Call or email the school to discuss private class options, pricing, and availability.

What should I wear to class?

Wear clothes you don't mind getting stained or splashed. An apron is essential—bring your own or use one the school provides. Closed-toe shoes are safer than sandals when you're working around a hot stove. Avoid loose sleeves or dangling jewelry that could catch on equipment or dip into food.

Do I take home what I cook?

No. You eat the meal at the end of class as part of the experience. The school provides wine or coffee, and you sit together to enjoy what you've made. This is part of the learning—seeing how the dish looks plated, tasting it, and discussing how it turned out.