Learn how to prepare foods that yield sustenance for the body and nourishment for the soul. From breads and soups to traditional foods of various nationalities, the Folk School offers a wide variety of classes for beginner cooks and experienced chefs alike.
Cooking Classes
Explore The Studio
Cooking Studio in Davidson Hall
This beautiful and well-equipped studio is a cook’s dream. Conventional and convection oven, wood-fired brick oven, microwave, ranges, refrigerators, freezers, and dishwashers make sure every student has a hand in preparing the feast. Smaller appliances like mixers, food processors, scales, pasta machines, yogurt makers, meat grinders and coffee makers help you with your culinary concoctions. Cookware and utensils of the most useful kind are at hand to make your cooking class experience an easy, fruitful one. In addition, the studio has an outdoor wood-fired brick oven under a pavilion for classes and gatherings.
News & Stories: What's Happening in Cooking
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December 10, 2024
Browse our 2025 classes digitally...
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November 26, 2024
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November 21, 2024
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October 1, 2024
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August 23, 2024
Join JaQuan Bowser and Megan...
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July 23, 2024
Browse our 2025 classes digitally...
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June 28, 2024
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June 21, 2024
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March 5, 2024
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March 5, 2024
Winning Forged in Fire and...
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January 3, 2024
Ruth Drennan is an influential...
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November 9, 2023
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July 24, 2023
Browse our August 2023–June 2024...
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July 24, 2023
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July 24, 2023
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March 14, 2023
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February 19, 2023
Baking bread in the Folk...
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February 14, 2023
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August 29, 2022
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July 25, 2022
Building on your feedback, we're...
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July 22, 2022
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November 11, 2021
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November 10, 2019
I met with chef Patrick O’Cain at his popular Asheville restaurant, Gàn Shān Station, to interview him about his upcoming class at the Folk School, The Modern Asian Kitchen. We are excited to have him return to Brasstown, April 12–18, 2020, to share his knowledge of Asian cooking. Don’t miss this opportunity to learn from a renowned and celebrated Asheville chef and immerse yourself in the cooking cultures of China, Japan, Taiwan, Korea, and beyond.
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October 20, 2019
Have you always been drawn to the idea of using herbs to make your own products, teas, drinks, and food? Immerse yourself in weeklong class, Shaker Herbs, Roots, Barks, and Lore, taught by herbalist Jamie Sparks during Shaker Week, November 3–9. Explore how Shakers used plants to be self-reliant and to connect to the natural world. Jamie has a lot of wisdom to share, so let’s learn a little more about her experience and what’s in store for the class.
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April 16, 2019
This lovely cake is perfect for Easter, May Day, or Mother’s Day, a wedding or baby shower or a spring birthday. It’s both beautiful and scrumptious and tastes like the very epitome of spring. If, for no other reason, you want to simply make it to mark the season, share it proudly and lovingly with friends and family.
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November 30, 2018
Today we’re sharing the perfect recipe for holiday potlucks. Antipasto Salad is easy to assemble and makes an impressive addition to any table.
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November 23, 2018
This recipe turns humble pork chops into supper for guests, especially when you serve it with Nanette’s Apple Chutney, braised beet greens, or broccoli.
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October 16, 2018
Author Nanette Davidson meticulously collected, curated, and adapted over 200 delicious recipes for The Folk School Cookbook. These include some of the most memorable recipes served family-style in the school’s Dining Hall and at seasonal celebrations over the decades. Bring the Folk School’s culinary traditions into your own kitchen and order your copy today!
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December 6, 2017
My recent trip to the Folk School was a little different than usual. For one thing, after ten years of teaching “The Science of Bread,” I shifted gears slightly and taught “Making Traditional Breads.” Thankfully, science still applies in traditional breads. The other difference was that my mom accompanied me for the first time, to take a quilting class…
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June 20, 2017
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September 1, 2016
Are you ever inspired during the holiday season and decide to try your hand at making a gingerbread house from scratch? Annnnnd then your dreams of edible decorative glory come crashing down when your gingerbread house looks more like a shanty shack than a storybook chalet? I’ve been there, and maybe you have too. Have no fear! Expert baker and cake decorator, Jodi Rhoden will be here to save the (holi)day with her upcoming weekend class: Handmade Gingerbread Houses.
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May 21, 2016
Every year, we have a sweet tooth soothing tradition in Emily Buehler’s bread baking class. On Thursday, students team up to make a special recipe: Emily’s Mom’s Sticky Buns. The beginning of the week is spent learning the basics of breads like baguettes, sourdough loaves and whole wheat sandwich bread. By Thursday, students are happy to shift gears from savory to sweet for this divine gooey treat.
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November 11, 2015
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May 25, 2015
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February 17, 2015
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December 16, 2014
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June 17, 2014
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October 23, 2013
AARP has written an article called “Culinary Travel” featuring the Folk School in AARP The Magazine!
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July 1, 2013
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March 1, 2013
A perk of a class named The Art of the Seasonal Dinner Party is the Wednesday night 4-course meal! Here are a few of the recipes from the evening and a picture of each course. What a wonderful group of 10! Students invited a guest and a merry feast was had by all on the evening of Feb 27, 2013. It was a magical night in the Cooking Studio.
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September 19, 2012
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August 30, 2012
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February 9, 2011
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January 17, 2011
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August 2, 2010
The Cooking Studio is a nice place to be during the summer. The windows along two sides of the building look out to the fields and herb garden. Inside the kitchen is bright and clean and, while class is going on, full of hustle and bustle. I stopped in during Mary Lou Surgi’s cheese making class and it looked like so much fun!
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Cooking, Gardening & Homesteading, Nature Studies, and Soap Making Coordinator
Susannah Thompson
Susannah found the Folk School while looking for contra dance in western NC. Shortly after moving to the area, she earned her striped tights and wooden clogs as a member of Dame’s Rocket, one of the Brasstown Morris Dance teams. She has also been a teacher for over 20 years. In forests and on camera, in school libraries, and in the kitchen, she enjoys creating new adventures for students of all ages. She started teaching at the Folk School in 2017 and is best known for her British Baking class. When she’s not in the cooking studio or on the dance floor, you can find her searching for salamanders, paddling local lakes, or assisting with wildlife monitoring projects.
Images from the Studio
Interested in Attending?
You can find more information about the many aspects that make up the Folk School Experience using the menu below.
Housing & Meals
There’s nothing like staying on campus to fully immerse yourself in the Folk’s School experience.
A Typical Week or Weekend
A quick glance of what you can expect when you take a class as the Folk School.
General Information & Policies
Find our policies and procedures along with answers to commonly asked questions.