PROGRAM OUTLINE
In traditional Slovak homes, the kitchen was more than a place to prepare food – it was the heart of family and community life. Stories, wisdom, and traditions were shared as hands kneaded dough or stirred bubbling pots. Our grandmothers and great-grandmothers didn't learn through written recipes, but through this rich oral tradition, where every dish carried the weight of history and meaning.
Pre-recorded lectures and live interactive sessions recreate the authentic way cooking knowledge has been passed down through generations.
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COURSE SCHEDULE
PRE-RECORDED SESSIONS
( 15 minutes)
every Wednesday
LIVE INTERACTIVE COOKING SESSIONS
( 60 minutes)
10 AM Saturday or 7pm Thursday
CURRICULUM
Welcome to the Slovak kitchen – reimagined for the modern world, but still filled with the same warmth, wisdom, and love that has seasoned Slovak cooking for generations.
Module 1
Discover the Slovak pantry and the philosophy of Slovak cooking.
Week 1
March 19th, pre-recorded: Introduction to Slovak culinary history
March 22nd, live session at 10 AM ET: Traditional pea porridge
& sour lentil soup
Instructor: Dr. Gabriela
Week 2
March 26th, pre-recorded: The cultural significance of Slovak bread
March 27th, live session at 7 PM ET: Poppy seed roll
Instructor: Lenka
Week 3
April 2nd, pre-recorded: Cabbage - The king of Slovak vegetables
April 5th, live session at 10 AM ET: Traditional cabbage cakes
Instructor: Dr Gabriela
Week 4
April 9th, pre-recorded: Potatoes in Slovak cultural history
April 12th, live session at 10 AM ET: Sweet & savory rolled potato pasta
Instructor: Dr Gabriela
Week 5
April 16th, pre-recorded: The Slovak tradition of foraging
April 19th, live session at 10 AM ET: Mushroom paprikash
Instructor: Dr Gabriela
Module 2
Explore the culinary influences of cultures that have shaped Slovak history.
Week 6
April 23rd, pre-recorded: Hungarian heritage
April 24th, live session at 7 PM ET: Savory scones (Pagáče)
Instructor: Lenka
Week 7
April 30th, pre-recorded: Vienna’s Impact on Slovak Cuisine
May 3rd, live session at 10 AM ET: Schnitzel with Slovak potato salad
Instructor: Dr Gabriela
Week 8
May 7th, pre-recorded: Ottoman Influences in Slovak Food
May 10th, live session at 10 AM ET: Stuffed peppers with tomato sauce
Instructor: Dr Gabriela
Module 3
Sacred & celebratory foods
Week 9
May 14th, pre-recorded: : Food in Slovak ceremonies and holidays
May 17th, live session at 10 AM ET: Christmas pirohy
Instructor: Dr Gabriela
Week 10
May 21st, pre-recorded: The harvest feast
May 24th, live session at 10 AM ET: : Roast duck with braised cabbage
Instructor: Dr Gabriela
Week 11
May 28th, pre-recorded: Pork Traditions
May 31st, live session at 10 AM ET: Potato dumplings with smoked pork
Instructor: Dr Gabriela
Week 12
June 4th, pre-recorded: Food as cultural identity
June 7th, live session at 10 AM ET: Holúbky (stuffed cabbage rolls)
Instructor: Dr Gabriela
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PRICE
Regular price: $850
Early bird: $690 until February 20th
REGISTRATION
Closes on March 18th, 2025