Cooking

Learn how to prepare foods that yield sustenance for the body and nourishment for the soul. From breads and soups to traditional foods of various nationalities, the Folk School offers a wide variety of classes for beginner cooks and experienced chefs alike.

Explore The Studio

Cooking Studio in Davidson Hall

This beautiful and well-equipped studio is a cook’s dream. Conventional and convection oven, wood-fired brick oven, microwave, ranges, refrigerators, freezers, and dishwashers make sure every student has a hand in preparing the feast. Smaller appliances like mixers, food processors, scales, pasta machines, yogurt makers, meat grinders and coffee makers help you with your culinary concoctions. Cookware and utensils of the most useful kind are at hand to make your cooking class experience an easy, fruitful one. In addition, the studio has an outdoor wood-fired brick oven under a pavilion for classes and gatherings.

News & Stories: What's Happening in Cooking

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Welcome to Our New Website

Our new website is here!...

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Remembering Carla Owen

We are mourning the loss…

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The Modern Asian Kitchen with Patrick O’Cain

I met with chef Patrick O’Cain at his popular Asheville restaurant, Gàn Shān Station, to interview him about his upcoming class at the Folk School, The Modern Asian Kitchen. We are excited to have him return to Brasstown, April 12–18, 2020, to share his knowledge of Asian cooking. Don’t miss this opportunity to learn from a renowned and celebrated Asheville chef and immerse yourself in the cooking cultures of China, Japan, Taiwan, Korea, and beyond.

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The Folk School Cookbook

Author Nanette Davidson meticulously collected, curated, and adapted over 200 delicious recipes for The Folk School Cookbook. These include some of the most memorable recipes served family-style in the school’s Dining Hall and at seasonal celebrations over the decades. Bring the Folk School’s culinary traditions into your own kitchen and order your copy today!

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Back in Time at the Folk School, and Biltmore

My recent trip to the Folk School was a little different than usual. For one thing, after ten years of teaching “The Science of Bread,” I shifted gears slightly and taught “Making Traditional Breads.” Thankfully, science still applies in traditional breads. The other difference was that my mom accompanied me for the first time, to take a quilting class…

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A Gingerbread House to Call Your Own

Are you ever inspired during the holiday season and decide to try your hand at making a gingerbread house from scratch? Annnnnd then your dreams of edible decorative glory come crashing down when your gingerbread house looks more like a shanty shack than a storybook chalet? I’ve been there, and maybe you have too. Have no fear! Expert baker and cake decorator, Jodi Rhoden will be here to save the (holi)day with her upcoming weekend class: Handmade Gingerbread Houses.

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Emily’s Mom’s Sticky Buns

Every year, we have a sweet tooth soothing tradition in Emily Buehler’s bread baking class. On Thursday, students team up to make a special recipe: Emily’s Mom’s Sticky Buns. The beginning of the week is spent learning the basics of  breads like baguettes, sourdough loaves and whole wheat sandwich bread. By Thursday, students are happy to shift gears from savory to sweet for this divine gooey treat. 

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AARP “Culinary Travel” Feature

AARP has written an article called “Culinary Travel” featuring the Folk School in AARP The Magazine!

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Recipes fo a Seasonal Dinner Party by Stephanie Burnette

A perk of a class named The Art of the Seasonal Dinner Party is the Wednesday night 4-course meal! Here are a few of the recipes from the evening and a picture of each course. What a wonderful group of 10! Students invited a guest and a merry feast was had by all on the evening of Feb 27, 2013. It was a magical night in the Cooking Studio.

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Cheese Making Is Whey Cool

The Cooking Studio is a nice place to be during the summer.  The windows along two sides of the building look out to the fields and herb garden.  Inside the kitchen is bright and clean and, while class is going on, full of hustle and bustle.  I stopped in during Mary Lou Surgi’s cheese making class and it looked like so much fun!

Terra Ciotta headshot

Resident Artist in Cooking

Terra Ciotta

Terra moved to Murphy, NC, in August 2018 to work for the Culinary program at Tri-County Community College, where she develops and manages the broad curriculum, as well as teaches all classes. Prior to moving to Murphy, she was a culinary instructor at the Art Institute of Charlotte. With over 20 years experience in professional kitchens and 10 years in post- secondary culinary instruction, she offers a well-developed blend of food and teaching skills to help students develop their own cooking talents. Chef Terra’s culinary interests include local foods, history and culture, fine dining, and traditional cooking techniques.

Susannah Thompson headshot

Cooking, Gardening & Homesteading, Nature Studies, and Soap Making Coordinator

Susannah Thompson

Susannah found the Folk School while looking for contra dance in western NC. Shortly after moving to the area, she earned her striped tights and wooden clogs as a member of Dame’s Rocket, one of the Brasstown Morris Dance teams. She has also been a teacher for over 20 years. In forests and on camera, in school libraries, and in the kitchen, she enjoys creating new adventures for students of all ages. She started teaching at the Folk School in 2017 and is best known for her British Baking class. When she’s not in the cooking studio or on the dance floor, you can find her searching for salamanders, paddling local lakes, or assisting with wildlife monitoring projects.

Images from the Studio

Interested in Attending?

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