The Cooking School at Southern Season provides an epicurean education dished up with a heaping serving of expertise and style. Learn from regional notables and internationally renowned celebrity chefs as they share secrets, techniques and recipes in a cooking classroom that redefines the concept.
Enjoy frequent formal and informal wine tastings, affordable stovetop opportunities for every skill level and interest, exciting greet-the-chefs and much more. Feel free to call for more information: (843) 416-3960.
Marilyn Markel is the Culinary Director at Southern Season and developed a lifelong passion for food while learning from her grandmother in the kitchen as a child. In 2013, she was privileged to act as a judge for the James Beard Cookbook Awards and attended the James Beard Book and Broadcast Awards Ceremony in New York City. Markel began developing Southern Season’s Cooking School over a decade ago and has helped turn the store into a foodie destination and nationally recognized culinary center hosting over 300 classes a year for seasoned and novice cooks.
While Markel teaches some the classes herself, Southern Season also allows customers to learn alongside and attend book signings with local, regional and some of the nation’s most renowned chefs such as Curtis Stone, Martin Yan, Caprial and John Pence, Masaharu Morimoto, Daisy Martinez and Shirley Corriher. Local chef celebrities include Carrie Moray of Callie’s Charleston Biscuits as well as cookbook author and James Beard Award-winner Nathalie Dupree. Markel’s industry connections allow customers to learn from their favorite cookbook authors and culinary heroes.
“Embracing the Chapel Hill and Charleston food scenes has been a very rewarding experience,” says Markel. “I have always loved cooking and reading cookbooks, and I am intrigued by the limitless possibilities and combinations of flavors. Working in the cooking school is an amazing job as we get to cook and learn something different every day. Our entire team is very passionate about what we do, and that energy can’t help but spill over in our classes at Southern Season.”