Cooking with Oryana!

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.

Fermentation Class

Holiday Desserts

Tuesday, December 10, 6 – 8:30pm
Instructor: Korrie Garcia

Looking for some different festive treats to make for your friends and family this year? Roll up your sleeves and whip up these awesome confections with chef Korrie: White Chocolate Gingerdoodles, Butter- scotch Shortbread Cookies,Sugar Cookie Truffles, Eggnog Roll Cake with Bourbon Buttercream, Dark Chocolate Candy Cane Cookies, White Chocolate Peppermint Cookies, Glazed Strawberry Thumbprint Cookies, Salted Caramel Shortbread Cookies, and Sugar Cookie Fudge.

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

Laura Cavender has adventured around the world while cooking, reading and learning. After about 8 years sailing as a ship’s cook, she settled in the Traverse City area and joined the staff with Oryana; she enjoys actively engaging people in a positive food experience. Laura is especially dialed in to restoring the fun, art, and wonder in the experience of cooking. Laura is committed to reclaiming a healthful connection between growing and cooking food and nourishing our bodies.

Loghan Call is a regenerative foods system chef and owner of Planted Cuisine. Loghan switched from a career in media to food after beginning to understand the connections between soil health and human health. Five years later, he has hosted dinner experiences centered around this core understanding throughout the United States. Now based in Traverse City, his work is centered around creating symbiotic relationships between the future leaders of our communities: farmers, doctors and chefs. Seeking fundamental change in the way we perceive and interact with food, Loghan is committed to seeing our communities recognize food as medicine and food as our number one priority. 

In the kitchen Loghan’s style of cooking has been on the cutting edge of the food as medicine movement. A few examples of how Loghan is showcasing the future of food to industry professionals and the public at large: chefs working for the farmer, showcasing how food created for optimal health can also be delicious and utilizing the diversity within the plant kingdom for spectacular dishes. For him, food can and has to be at the forefront of any conversation surrounding rural revitalization, community health and climate change.

Korrie Garcia is a certified natural foods chef with a specialty in vegan and gluten free cooking. She is a graduate and former instructor of the Natural Gourmet Institute in New York City.  Korrie has worked as a pastry chef, private chef and private instructor for over 10 years. After living in NYC for eight years, Korrie came back home to Traverse City to start her family and has happily been cooking up a storm at Oryana for over four years.

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 – Mary’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!