Here's What to Expect

We will explore the basics of cooking with simple tips, recipes and strategies you can use to prepare nutritious and delicious meals in minutes. The classes will also elevate these basic recipes to incorporate seasonings, spices and explore flavors and cuisine around the world.

But, there's more...
Culinary therapy introduces the practice of "mindful cooking." Val will coach you through challenging thoughts and judgements about foods, explore ways to savor the time spent chopping, shredding, mashing and mixing, and learn time-saving skills so you can feel a sense of accomplishment in the kitchen and in your relationship with food and eating.

How Does it Work?

Sign Up

Choose a class from the schedule below.
​Each class is $30.
​Class size is limited to 7 participants so be sure to sign up early!

Get Ready

One week prior to the class, you'll receive an email with information about the recipes, ingredient list for shopping and Zoom link 

Let's Cook

On the day of the class, have your ingredients and recipes ready. Set up your digital device in a place that is convenient. Sign on and get ready to cook, chat and have some fun!

Class Schedule

Global Cuisine: East Asian-inspired
March 24, 2021
​5:30 to 6:45 pm
Strong, delicious flavors abound in East Asian cuisine, so picking a menu for this class was a bit difficult! In this class, we will explore some of the basics of this region of the world (including rice, noodles, soy, and tea) and debunk some of the myths and misunderstandings about different types of rice and noodles that a common stable with this cuisine.
Menu: Sticky sesame tofu stir fry (or you can substitute chicken); Rice; Broccoli with garlic butter and cashews; Ginger tea and mango
Cooking Essentials: Exploring the Farmer's Market
April 28, 2021
​5:30 to 6:45 pm
​Nothing beats the taste of fruits and veggies, fresh from the farm. With summer right around the corner, farmer's markets are starting to pop up. This class will feature simple recipes that bring together fresh produce with tips on using herbs and spices. Learn how to make a simple homemade dressing, and tips for chopping, storing and freezing some of your purchases for future recipes. 
Menu: Frittata, Zesty Zucchini with cherry tomatoes and basil, Homemade herb dressing and berries with mint
Upcoming Classes
May 26: Global Cuisine: Central America
June 30: Plant-Based Cooking

Meet The Team

I'm thrilled to introduce Katie Henry who will be partnering with me to create a fun and engaging series of online cooking classes. Katie is a young mom with a passion for food and health and together we share a love of cooking, baking and...eating!

Val Schonberg

Owner, Registered Dietitian Nutritionist
Read more about Val HERE  
And... Yes, that is a Giant Corn Dog (or maybe it was a Pronto Pup)! For those who may not know this, I'm a HUGE fan of the Minnesota State Fair where this photo was taken, and where you can find the best of everything-on-a-stick; so a little bit of fair foodie heaven there. . . A little fun food fact about Val.

Katie Henry

Pastry Chef and MS in Nutrition Student

 Katie Henry grew up in Maine, where she learned to love the seasons and all that the outdoors has to offer! She attended the University of Connecticut, earning her B.A. in French and International Relations, then followed a passion of baking, earning her Associate of Occupational Studies (AOS) in Baking and Pastry from the Culinary Institute of Arts (CIA). After spending many years as a pastry chef, she has taken a career change as she is working towards her Master's in Human Nutrition from the University of Bridgeport to bridge her two loves - food and health. Katie now lives in Decatur with her husband, one-year-old son and dog!
Check out Katie's website:  KatieBemBaking.com
Follow Katie on IG: @kbembakes