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Cajun, Creole and Soul Food
Cajun, Creole and Soul Food

Explore the food of Deep South, with influences from Spanish, Italian, African, Caribbean, Native American and other cuisines.

Course Details

We will make dishes such as:

  • Corn Chowder
  • Gumbo
  • Jambalaya
  • Creamy Grits with Cajun Tofu
  • Cornbread
  • Beignets

The course is a combination of demonstration and hands on participation.

We will finish with meal of all the dishes we have made and you will go home with a comprehensive set of recipes.

Time: 10am – 4pm.

Book Online

Dietary Suitability
  • Vegan
  • Dairy Free

Skill Level
  •   Beginner

Helen Lawrence

About the tutor

Helen is Demuths co-owner and Head Chef. She has led the teaching at the school for 8 years having previously been Head Chef at Demuths restaurant, a post she filled for 5 years. She is a trained chef and has trained in classical French cooking and is now an expert in Vegan cookery training, also an expert in knife skills and chefs tips. She enjoys the creativity of plant-based and vegan cooking, lifting vegetables to the central position, they deserve in our diets.