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, a Culinary Institute of America graduate, Cassis Culinary draws on experience in San Francisco; St. Helena and Calistoga in the Napa Valley; Sonoma Valley; Santa Fe, New Mexico; Buffalo and Rochester, New York; and Lucca in Tuscany, Italy.
Classes are practical, engaging, and grounded in professional culinary experience. Whether you’re building foundational skills or exploring a new technique or tradition, you’ll leave with a deeper understanding of what you’re cooking, and the confidence to use it in your own kitchen.
