Best Cooking Classes

AndyFood: A Culinary Studio
"Taking a cooking class at AndyFood is like cooking in your friend's home. You know the one, the fabulous cook with an eye for design and a killer kitchen? For eight years Andy Broder and his team of cooking teachers have been showing us how to sauté, sear, braise and bake our way from novice to accomplished cook. Whether it's a pasta workshop or the art of French pastries, AndyFood helps us sizzle in the kitchen."

-- Awarded by Phoenix Magazine


  • A dynamic hands-on experience
  • Tailored to accomplish goals unique to your business
  • Reward cooperation and problem solving
  • Foster communication and the efficient use of limited resources
  • Embark on a well-planned kitchen adventure that's good for your business

  • Existing clients are your best asset; reward them for their loyalty
  • Generate new referrals when clients invite friends to your event
  • Interact with your clients in the nurturing ambience of the AndyFood kitchen
  • Bond with your clients over a meal you prepare together
  • Pamper your client with a unique, hands-on cooking experience

  • Enjoy the adventure of a private couples cooking class
  • Celebrate a Birthday, Anniversary, or Shower
  • Create a perfect get-together for any occasion
  • Host a unique Fundraising Event


Private cooking classes for 1 to 4 people.
Subject to studio availability.
Price on Request.


At AndyFood our goal is to teach the art of cooking and create memorable food experiences. We seek the benefit of a global supermarket combined with local ingredients. Our passion incorporates classic technique, comfort food favorites, time-honored recipes, and food trends. Our inspiration is ongoing and evolutionary.

Everyone has something to teach; everyone has something to learn.



AndyFood is just like a house kitchen...on steroids!

Andy has been teaching people to cook since 1998.

AndyFood opened in 2003.



"Bad cooks – and the utter lack of reason in the kitchen – have delayed human development longest and impaired it most." -- Nietzsche

Hello 2012 - Happy New Year

The best thing about a new year (besides a new Moleskine waiting to be filled with the year's notes and happenings) is that everyone's guessing about the next food trends.  I like the black food trend - it's vague about flavor but has it's inherent drama.  I'm probably never going to go gaga over offal, but I like pork belly, pickles, and any new ancient grains that turn up on menus and in kitchens.  A new year is a great thing.



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