Winter 2021
Make it easy on yourself in 2021.
This Winter (January 12 - February 18) we offer 3 different 6-week courses all about simplifying and improving life at home:
SOUPS & STOCKS - Tuesdays 10:00 AM EST
Long simmered soups are a combo of reality and romance. Make them from scratch and freeze for later meals. You will learn grocery store adaptations & shortcuts to make it easy on yourself.
WE CAN DREAM CAN’T WE? - Wednesdays 2:00 PM EST
These classes are for the future! We aren’t entertaining at home now, but we will do it again soon. Escape to another world with us.
ONE POT WONDERS - Thursdays 2:00 PM EST
Learn classic dishes from different geographic regions. What ties them all together is the length of time and satisfaction you get from making them over the weekend to share with your pod.
Sign up for 1 class, book a bundle of 3 or 6. Classes are held remotely in small groups on Zoom. Our hands-on, live instruction helps you acquire each skill with confidence, relying on Suzanne’s 30+ years of experience as a professional educator. Additionally, we are pleased to welcome several fabulous new guest instructors this semester:
Victoria de la Maza was born and raised on a cortijo near Seville, where her family hosted the King of Spain’s eldest daughter’s bridal party for 700. Victoria is an award-winning cookbook author, columnist, and international TV host. She combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home.
Youmna Squalli was born and raised in Tripoli, Lebanon. She lived in Dubai for over 8 years and married a Moroccan husband, influencing her passion for cooking delicious recipes that feed your soul. Youmna grew up in a home that was open and welcoming to family and friends, and she tries to recreate this atmosphere with her small family in Charleston, South Carolina.
Celeste Neuhoff is a home cook who, thanks to her mother and grandmothers, is totally food obsessed. They sparked a love of cooking as soon as she could reach the counter — and she’s never looked back! Celeste lives in Orange County, California.
Carlye Jane Dougherty is the founder of Heirloom Book Company. She has over 15 years of experience in the creative & marketing industries. (She's also a great cook & a fantastic hostess!
CALENDAR
For group rates/company packages or to schedule a private class, simply CONTACT US…
a note from dean pollak…
Tired of cooking, second wave of the pandemic, economic unknowns, not traveling, kids at home? Practicality is essential and context is everything! We need real education: an abundance of what we call “know how”— how to start from scratch and adapt, without costing too much time or money. Winter semester is for making the house smell good and satisfying stomachs with long simmering stocks, soups, one pot meals. But to make it easier, we’ll learn the short cuts too. Every winter (especially this one) we all need to dream…so the Academy is also presenting a series of classes to address fantasy and the near future, titled “We Can Dream, Can’t We?”
We want students to walk away with something practical, nourishing, comforting, and inspiring. So, let’s connect, kitchen to kitchen!
- Suzanne Pollak, Dean of the Charleston Academy
Testimonials
“My first week was outstanding. I really enjoyed it because the one hour gave me a soothing distraction from Covid and confidence that we will return to being able to celebrate lovely dinners with friends and family. Your enthusiasm is contagious.”
“I really am excited! Your enthusiasm is contagious! I have been following you for years and love the book.”
“The cassoulet was a big hit! So much fun to cook and serve...my friends were impressed!”
“Amazing fun to be with so many interesting people from all over…equally amazing to enjoy the process with anticipation for my executing later when my schedule is not slammed as is just now.”
“Your classes inspire me to cook out of my comfort zone.”
“Thank you for another fabulous class. I am really loving learning how to cook like a chef. We had the gumbo for dinner and it was DELICIOUS. I can’t wait for Covid to pass so I can have a dinner party and serve this. Both you and your classes are AMAZING. I don’t know if I enjoy your personality or the class itself more.”
“It was a momentous hour. I learned SO much. I have never poached a whole chicken and I can’t believe the flavor of the broth after only an hour. Pulling the meat off the bones feels like what a ‘real chef’ does!”