Make a Week of Meals in a Day

, Queen of the Castle

Tired of seeing your gorgeous produce rot in your fridge? Learn great strategies and professional techniques for making a whole week's worth of vegetarian food in just a few hours. You'll learn to make everything from apps to desserts with just a few smart pantry items and a bounty of the season's most delectable vegetables. Walk out enlightened, stuffed, entertained and armed with a soild plan to turn your next run to the farmer's market into a whole menu's worth of mouth-watering and good-fo-you food. Class is demo and hands on. Perfect for all levels - and all palates. Please come prepared to cook, eat and enjoy.

  • Make a Week of Meals in a Day

    To Be Announced Soon

    New York, NY

    Wed, June 27th, 2012

    6:30 pm - 9:30 pm EDT

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Ella Nemcova

Queen of the Castle

My Cooking Style

After traveling to over 30 countries, I developed a global palate and paired it with my passion for nutritious foods. I soon founded the catering and fine foods company, Regal Vegan Inc, currently enjoying success with our signature product: Faux Gras™. My affection for decadent food and my holistic nutrition training help me create incredible food that delights, heals, and inspires people to live healthier lives.

My Culinary Experience

I started cooking at the age of 9 thanks to a slim but inspirational Cookie Cookbook from Scholastic and the guidance of PBS chefs Julia Child, Jacques Pepin, The Frugal Gourmet and my mom. As an adult, I studied the art of preparing food through various cooking classes I encountered around the world, including those in the homes of other moms. I also took classes at ICE and Natural Gourmet, worked in the Italian kitchen of Sicilian restauranteur Sal Leone, and studied privately under Bouley/Kutz-seasoned chef Josh Sharkey. While running The Regal Vegan dinner delivery service, I served 3-course vegan meals, 5 days a week, and loved every minute of it. I am also a graduate of the Institute for Integrative Nutrition and Syracuse University. I catered weekly lunches while at the Institute and have catered dinner parties for groups of 2-60

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    New York, NY

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