Handmade Empanadas
Get hands-on with empanadas!
Join Chef Jocelyn for a fun, interactive cooking class where you’ll learn to make handmade empanadas completely from scratch. These beloved pastry pockets are enjoyed across Latin America, and in this class you’ll be guided step-by-step through the core techniques used to make them at home.
What You’ll Make:
You’ll prepare fresh empanada dough from scratch, learning how to properly mix, knead, and rest the dough for the best texture. You’ll also make a savory beef filling, focusing on building flavor with aromatics and spices, and learning how to balance seasoning for a classic empanada-style result. Chef Jocelyn will demonstrate how to roll the dough, portion and fill each empanada, and properly fold and seal them before baking them until golden and flaky.
By the end of class, you’ll enjoy your freshly baked empanadas and leave with the skills and confidence to recreate them at home with a variety of fillings.
Whether you’re planning a fun outing with friends, a unique date night, or simply want to sharpen your cooking skills, this class offers the perfect mix of hands-on learning and social connection. All tools and ingredients are provided.
No experience necessary!
Our classes are designed to be casual, approachable, and welcoming for all skill levels. With your workstation fully prepped, all you need to do is show up ready to cook, learn, and enjoy.
Please arrive 15 minutes early to check in.
You will be seated with your booking party, and may work with other students in groups of 2–5 by sharing ingredients and equipment. Drinks are available for purchase from the venue and are NOT included in the ticket price. Outside beverages are not permitted. Classes are intended for 18+.
As for my introduction to food and cooking, I will forever thank my mom for introducing me to the world of food. She brought me into the kitchen: unpack, store, and help her with the recipes she had in mind: peeling onions, garlic, prepping the green beans, washing the fresh herbs, blanching some veggies, and so forth and so on, surrounded by all the smells coming from those tasks. That was the only way I could earn pocket money. I landed in Boston in 1981, and I had to cook to survive. All those memories for time spent in my mom's kitchen came back, slowly but surely. During my time there in Boston, I deeply got involved in all cuisines (I worked as a prep for free in the local Thai place restaurant). I was the one who created the Thai menu for the then Cities restaurant/night club in Adams Morgan on 18th St in the late 80’s. Besides French cooking, I also started to discover and really appreciate Latin Cuisine, Central America, Cuban and Puerto Rican, because my mentor. My father's side of the family is Italian from Genoa, I grew up with classic northern Italian cuisine. Cooking is like a Zen place for me: when I cook, I cannot really think of anything else: it is an art that needs and feeds on the whole of you. And I also love to teach and pass on the knowledge and the passion. Feeding people may be the very best job in the world.
The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment. Please arrive 15 minutes early to check in so that class can begin on time. Drinks are available for purchase from the venue and are NOT included in the ticket price. Outside drinks are not allowed. Classes are intended for 18+.
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