Gallery37 World Kitchen sponsored by the City of Chicago

Explore Chicago’s diverse cultural heritage through ethnic cuisines, and focus on culinary skills and techniques in our state-of-the-art facility. World Kitchen offers opportunities to experience the true pleasures of food as nourishment for the body as well as art for the soul. Food industry professionals share their expertise with students at any level of cooking experience. Instructors, unless otherwise noted, are World Kitchen staff members Rick Delby, Judith Dunbar Hines and Jennifer Manning. For questions regarding World Kitchen classes, please contact Judith Dunbar Hines at (312)742-2782.

Class Schedule

This state-of-the-art culinary teaching facility offers the opportunity to learn and experience the true pleasures of food for people at any level of cooking experience. Classes are hands-on, lectures or demonstrations. Instructors, unless otherwise noted, are World Kitchen staff members Rick Delby, Judith Dunbar Hines and Jennifer Manning.

All World Kitchen classes are $30 (with some exceptions) and require pre-registration. Reservations for all classes can be made by phone, on-line or in person. Call the hotline number at 312-742-TIXS (8497) or visit the box office located at the Gallery 37 Center for the Arts, 66 E. Randolph St. The box office is open Wednesday through Saturday, noon to 6pm.

Some local heavy weights support this program: City of Chicago, Richard M. Daley, Mayor; Dept. of Cultural Affairs, Lois Weisberg, Commissioner
Gallery 37 Committee, Maggie Daley, Chair; Gallery 37, Colleen Sims, Executive Director

Gallery 37, 66 East Randolph Street, Chicago, Illinois 60601
tel. 312.744.8925, fax 312.744.9249, TTY 312.744.2947, info@gallery37.org

I signed up for the Top Chef challenge last Saturday at World Kitchen. Ada from Ada's Deli on Wabash was one of the judges. The challenge was ethnic cooking. Seven teams of two were assigned a work station where your ethnic cuisine was revealed. Each team had to make a salad and an entree. Luckily, I got Italian. I made some basil pesto, carefully cooked some Barilla penne and also cooked some beautiful sweet Italian sausage which I added to the pasta. Our stash of Italian ingredients also had a block of killer Parmesan. A little parsley for garnish and I was quite happy with my dish. My teammate made the salad. His balsamic dressing wasn't very good -- it was too vinegar-y -- so we didn't even finish in the top 3. Still, making a good dish out of the blue on the fly in front of a crowd -- good times.