Cassis Culinary offers thoughtful, technique-driven cooking classes that connect good food to the people, places, and traditions behind it.
Led by chef Renee Nastri-Windisch, Cassis Culinary draws on a career spent cooking, teaching, and learning in San Francisco; Napa and Sonoma Valleys; Santa Fe, New Mexico; Buffalo and Rochester, New York; and Lucca, Tuscany.
That experience shaped a belief that cooking is about more than following a recipe. Ingredients, techniques, and dishes tell us something about the places they come from and the people who have cooked them.
Classes are practical, engaging, and grounded in professional culinary experience. Whether you’re building foundational skills or exploring a new technique, ingredient, or culinary tradition, you’ll leave with a deeper understanding of what you’re cooking- and the confidence to use what you’ve learned in your own kitchen.
