Georgia Chef Series at the Teaching Kitchen

Georgia Chef Series at the Teaching Kitchen
Come be a part of a ‘Live Audience’ experience as the Teaching Kitchen of the Food Hub of Northeast Georgia brings in some of the top chefs from across the state of Georgia.  Each of these events will have a cooking demo with a food tasting featuring chefs and cookbook authors from Georgia.
Rabun County is the Farm to Table Capital of Georgia designated by the Georgia State House of Representatives in January 2015.  With this designation we are able to provide a focused opportunity to promote authentic and unique local offerings and to take advantage of the unique heritage, charm, hospitality, and sense of place that already exists in our communities.  Our food and farms are the mainstay of this designation.  The Teaching Kitchen and the Food Hub of Northeast Georgia is living this designation on a daily basis through their programs and activities.  The Georgia’s Chef Series is an ideal way to further educate and showcase our Farm to Table initiative.
The Teaching Kitchen staff are fortunate to kick off this series with Chef Jennifer Booker.  Chef’s cooking style is a modern reinvention of Southern cuisine that incorporates the traditional use of seasonal ingredients, important to maintain a healthy lifestyle, with French culinary techniques she learned from her training at the Le Cordon Bleu College of Culinary Arts in Paris.
Her first cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent. (Pelican Publishing, 2014) includes original recipes that will help you create healthy, delicious meals for your family.

Among her many honors, she was selected as a GA Grown Executive Chef, by the Georgia Department of Agriculture, is the Culinary Explorer for the Georgia Department of Tourism and Travel, and a contributing food writer for Georgia Magazine.
She is a member of James Beard Foundation, the Atlanta chapter of Les Dames d’Escoffier International, the Georgia Restaurant Association, Slow Foods, and Georgia Organics. Chef Jennifer contributes original recipes to such publications as Essence Magazine, Jezebel, Southern Seasons, Urban Socialites, and Basil Magazine.
Chef Jennifer spends her free time in her kitchen, garden, or the farmer’s market. She currently resides in Lilburn, Georgia with her two daughters Jenelle and Regine and their KorgieJack, Pudge.
For more information about Chef Jenn go to
Other dates for this fabulous Georgia Chef’s Series are to come.  However, we are thrilled in knowing that Chef Rebecca Lang will be wowing us on February 23rd.  Rebecca Lang is a food writer, cooking instructor, television personality, and a ninth-generation Southerner. Born and raised in South Georgia, she is the author of The Southern Vegetable Book (Oxmoor House, April 2016) and Fried Chicken (Ten Speed Press, May 2015). Her other books include Around the Southern Table (Oxmoor House, Oct 2012), Quick-Fix Southern (Andrews McMeel, March 2011), Mary Mac’s Tea Room (Looking Glass Books, 2005), and Southern Entertaining for a New Generation (Cumberland House, 2004).  Go to for information about Chef Rebecca Lang.
Other dates and chefs are in the works.  Check our events calendar at often as the entire series will be listed.
About the Teaching Kitchen at the Food Hub of Northeast Georgia
The main goal for the teaching kitchen is to empower people to make healthier choices and learn new skills. These include forgotten skills such as growing your own food and cooking from scratch. We will be offering cooking 101-type classes such as knife skills, pasta making, and how to prepare fresh vegetables; as well as programs geared toward making healthy choices and special diets such as vegetarian, vegan, raw foods, gluten-free, and the Mediterranean diet. We will also offer a variety of food preservation classes including canned, pickled, frozen, and fermented foods. The space will also be used for fundraisers, private rentals, community events, farmers markets, and more.
Tickets for the “The Georgia Chef Series”, a live audience cooking demo and food tasting featuring local chefs and cookbook authors are $25. Proceeds from these classes allow us to provide free nutrition education to people in need. Therefore, your attendance in these programs directly supports our campaign to grow access to nutrition education in Northeast Georgia.
If you would like to speak to someone directly about these or any other of the events at the Teaching Kitchen please reach out to the Teaching Kitchen Co-Ordinator at