Cooking Classes and Educational Experiences Return to City Market

people in a cooking class

City Market is bringing back cooking classes and food-related educational experiences starting this spring! In addition to informational tours around Burlington and other events, our educational opportunities pique interest and expand horizons.

New Starting this Spring 

Each month starting in April, City Market will host one class at the South End Community Kitchen, from 5-6 p.m. Each class will be led by our in-house culinary experts. Participants will receive the recipe and a bag of applicable ingredients to prepare the meal at home for yourself. Cost is $50 for Members, $60 for non-Members.

Classes accommodate up to 10 people. Register early to secure your spot! Register online through City Market’s EventBrite. Currently April and May classes are available. Check back soon as classes are added.

Cooking Class Schedule

Each month City Market will focus each class on a relevant and timely topic depending on the season. Check out the monthly schedule below and register through EventBrite.

  • April 15: Spring Harvest Vegetables (cooking)
  • May 19: Memorial Day Grilling (cooking)
  • June: TBD
  • July: Summer Salads (cooking)
  • August: September Harvest (how-to)
  • September: Back-to-School (cooking)
  • October: Fair Trade (education)
  • November: Turkey 101 (cooking)
  • December: Holiday Sweets (cooking)

Meet the Chef Instructors

Each class will be led by City Market’s in-house culinary experts. Learn more about your class instructors!

Michael Clauss, General Manager, South End
Chef Michael grew up on a converted dairy farm in New Jersey. His passion for food was fostered by his Italian mother and aunt, who were avid home cooks. Prior to joining the Co-op, Michael lent his talents to several local restaurants as well as owning a private chef business. In 1995, Michael graduated from the Culinary Institute of America (CIA) in Hyde Park, New York. Michael then honed his culinary skills at acclaimed restaurants such as, Tribeca Grill in New York City, The Chantecleer Restaurant in East Dorset VT, and Equinox Resort and Spa in Manchester VT. For four years, he was a Chef Instructor at the New England Culinary Institute. He also was the Chef de Cuisine at Daniel Boulud’s Feast & Fêtes catering company in New York City and sous chef at Boulud’s Restaurant Daniel.

Josh Gibbs, Catering Manager 
Chef Josh brings over 40 years of professional cooking experience to the kitchen classroom. Prior to nine years in our Prepared Foods department, he worked as a chef for several fine New England restaurants and as a college-level culinary instructor for more than a decade. He holds both an associate’s degree in culinary arts and a bachelor’s degree in hospitality & restaurant management. Josh’s passions include supporting socially just and sustainable food systems, catch-and-release flyfishing, travel and, of course, hosting and cooking for friends and loved ones.

Adam Herschel, Prepared Foods Manager, South End
Chef Adam’s journey into the culinary world began as a second career, following a background in technical work and video production. Adam gained hands-on experience training in several local fine dining kitchens, where he developed a strong foundation across all aspects of commercial cooking. After relocating back to Vermont with his family, Adam became deeply inspired by the local food and farm movement, which led him to study agronomy to better understand the connection between soil health and nutrient-dense food. Working with City Market has allowed Adam to build meaningful relationships with local farmers while contributing to the “food for all” mission. Outside of the kitchen, Adam enjoys staying active year-round—whether skiing and snowboarding in the winter, mountain biking through the woods, or paddleboarding on the lake after a long day.