Get Veggy with French Cuisine

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Step into the heart of French culinary tradition with this cooking class designed to highlight vegetables and the elegance of regional classics. You’ll learn essential techniques such as balancing flavors in fresh salads, building depth with slow-simmered sauces, layering textures in gratins, and crafting refined desserts. Each dish showcases the artistry of French cuisine—simple ingredients elevated into timeless creations.

Menu

Niçoise Salad
Mushroom Bourguignon
Dauphinoise Potatoes
Lemon Posset with Biscotti

$90

Upcoming Class Times

February

Thursday, February 19 | 6 p.m. - 8 p.m. | $90

Mason

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About Chef John Zenk

Chef John Zenk, CEC ®, CCA ®, AAC® - Your Culinary Catalyst With 25 years of experience in research and development, contract foodservice, and culinary leadership, Chef John Zenk, known as Chef JZ, brings a wealth of expertise to the culinary world. His journey began in business-to-business and retail sales before he pursued his passion for cooking. A graduate of Cincinnati State (Midwest Culinary Institute), Chef Zenk holds prestigious certifications from the American Culinary Federation (ACF) as a Certified Executive Chef (CEC ®) Certified Culinary Administrator (CCA®) and was inducted into the American Academy of Chefs (AAC ®). He has served on the ACF Greater Cincinnati Board for 12 years as President and Vice President and is an active member in the Research Chefs Association (RCA). Chef Zenk has excelled in culinary leadership and product development with notable regional brands, including Frisch’s Big Boy, Skyline Chili and Procter & Gamble foodservice Outside of his culinary pursuits, Chef John is a proud pet parent to rescue dogs. Violet and Marty who are “French” and have four paws. Let Chef JZ be your catalyst for culinary excellence!

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Culinary Center Class Cancellation & Registration Policy

Culinary Center class registrations may be cancelled up to 7 days prior to the scheduled class date to receive a full refund, with proper notification. Cancellations made with notification after the 7-day deadline are eligible for credit toward future culinary class registrations if notification is given prior to the day of a class. If you are unable to attend any class, you are welcome to send a substitute in your place. To give proper notifications for a cancellation or notice of a substitution, please contact the culinary center location where your class is taking place. Any no-call, no-show participants forfeit refunds or class credits. The DLM Culinary Center reserves the right to cancel a class, when necessary, due to inclement weather, emergencies, or insufficient enrollment, and may also substitute instructors or food items when required. In the event that a class is cancelled, registered students will receive a full refund or credit, as applicable.