Oryana cooking classes are fun, informative, and full of great food! Whatever your level of expertise, you’ll always learn something new and exciting. We’ve earned a reputation for offering great instruction from our talented culinary experts and a diverse group of local chefs. Our classes fill up quickly so sign up early! See below for registration, pricing information, and learn about our instructors. Or visit our Events Page. Classes are open to everyone.
Corona Virus Cancellations
Due to Michigan’s Stay At Home order, our Veganize It and Gluten Free Cooking classes scheduled for April have been cancelled.
Tuesday, May 12, 6 – 8:30 pm
Instructor: Mary Mooney Nachazel
Location: Grace Episcopal Church
Inspire your own growing season by playing with fresh spring food. Join Mary in creating tasty dishes featuring the earliest seasonal produce. In this class we will use the freshest ingredients we can find to make mouthwatering fare including a Warm Artichoke, Spinach & Mushroom Dip, Beet & Turnip Gratin, a crunchy Spring Salad, Roasted Asparagus with Toasted Sesame, and a delightful Sweet Pea Vanilla Lemon Cake with Rhubarb Compote.
Wednesday, May 20, 6 – 8:30 pm
Instructor: Ali Lopez
Location: Grace Episcopal Church
Do you want to transition to a more plant-based lifestyle but aren’t sure where to start? Chef Ali Lopez will guide you through the basics of a vegan diet with demonstrations, tips, and recipes. This class will be packed with helpful information and cooking lessons that you can use at home right away. Ali will cover cooking with whole grains, beans, vegetables, fruits, nuts and seeds. You will make some delicious dishes and leave the class with the resources and knowledge you’ll need to confidently begin preparing vegan food for yourself.
Grace Episcopal Church Class Information & Registration
Location: Grace Episcopal Church located at 341 Washington Street in Traverse City.
Parking: Park in the parking lot behind the church accessible via the alley and go directly to kitchen on the right side of the building.
Class size: Cooking classes are limited to 10 people. A minimum of 6 people is needed to hold each class.
Cost: $35/owners, $40/non-owners
Register for classes at the Oryana Customer Service desk or call 231-947-0191. You can also register online at eventbrite.
Children: Children 12 and older may register for a class if accompanied by a parent or guardian. (Both child and parent will need to pay for the class.) Please do not bring your young children to a class.
What to wear: For hands-on cooking classes, please wear comfortable clothes, closed toe shoes, and tie your hair back. Please do not wear perfume or scented products.
What to bring: For hands-on cooking classes, please bring a hat to wear. Aprons and knives will be provided but you may bring your own. You may also bring food containers in case there are leftovers.
Cancellation Policy: No refunds or credits will be given for a cancellation made less than 24 hours before the class. Oryana will refund your payment, in full, for cancellations made up to 24 hours before the class.
Allergy Note: Cooking class kitchen facilities are not allergy-friendly. We do our best to ensure cleanliness but cannot guarantee absence of allergens.
About Our Instructors
Ali Lopez is a wellness chef and health coach. She has been cooking, feeding and teaching others about “real food” for over 20 years, She was Chef de Cuisine at the Omega Institute in Rhinebeck NY, one of the largest vegetarian kitchens in North America. Ali is also a Certified Health Coach, a graduate of the Institute for Integrative Nutrition.
Mary Mooney Nachazel‘s passion for food began at two years of age. She bellied up to the kitchen counter by scaling a chair and watched her Mother magically craft three meals a day for a family of 10. Inspired by her Mom’s artform, she went on to study food and has never looked back. For Oryana, she instructs cooking classes, assists in educational outreach, demonstrates recipes and techniques, and leads staff or community events of all sizes. Whether decorating a cake, re-mastering an old recipe, mapping out how to cater dinner in the woods, or conquering the art of wood grilled anything, her passion for food never wanes. She truly enjoys teaching the benefits of working with quality food and loves inspiring others to do the same!