Learn to make classic Louisiana dishes including gumbo, jambalaya, bread pudding, and pralines in a fun, demonstration-style class in the French Quarter. Open to all skill levels with tastings of everything cooked.
The New Orleans School of Cooking is a French Quarter institution dedicated to teaching Louisiana's distinctive culinary traditions in an accessible, entertainment-forward format for visitors of all skill levels. Located on St. Louis Street in the heart of the French Quarter, the school has been operating for decades and has introduced hundreds of thousands of travellers to the foundations of Creole and Cajun cuisine through its signature demonstration-style cooking classes.
Classes run approximately two hours and cover the preparation of four cornerstone Louisiana dishes. Gumbo — the herb-and-roux stew that is arguably the state's most representative dish — is demonstrated with a focus on the dark, nutty roux that underpins authentic Creole gumbo preparation. Jambalaya, the one-pot rice preparation that reflects the Spanish and West African influences on Louisiana cooking, is shown alongside the key distinctions between Creole and Cajun jambalaya styles. Bread pudding with whiskey sauce, a classic Creole dessert that transforms day-old French bread into a rich, custardy confection, provides the sweet counterpoint. Pralines — the sugar-and-pecan candy made by New Orleans street vendors for over two centuries — complete the session.
The format is demonstration rather than hands-on cooking. A chef instructor prepares each dish at a central station while participants observe, take notes, and ask questions. Instruction is storytelling-driven and humorous rather than technically demanding, making the class as much an entertainment experience as a culinary education. By the end of the session, participants taste everything prepared, turning the classroom into an informal meal.
At $35 per person, this is one of the most accessible culinary experiences in New Orleans, with no prior cooking experience required. Groups are typically large — fifty to one hundred participants seated amphitheatre-style around the demonstration kitchen — allowing the school to operate multiple sessions daily, including during peak festival seasons such as Jazz Fest and Mardi Gras. Recipes for all dishes are provided in a take-home booklet. Beer and soft drinks are available for purchase; alcohol is not included in the base price.
Good to know
- Operator
- New Orleans School of Cooking
Highlights
- Demonstration-style class covering gumbo, jambalaya, bread pudding with whiskey sauce, and pralines — the four cornerstones of Louisiana Creole cuisine
- French Quarter location on St. Louis Street, steps from the neighbourhood's landmark restaurants and historic sites
- Entertaining chef narration weaving Louisiana food history, Creole-Cajun distinctions, and cooking technique in an accessible, humorous format
- Full tasting of all four dishes prepared during the class, functioning as a complete Louisiana meal included in the $35 price
- Take-home recipe booklet with instructions for replicating all four dishes at home, including roux technique and praline timing
Tips for visiting
- Book the midday session for natural lunch timing — the gumbo, jambalaya, and bread pudding quantities constitute a filling meal
- Arrive a few minutes early to choose seating in the front rows of the amphitheatre; the demonstration kitchen is best viewed from the first two to three rows
- Vegetarians can enjoy the bread pudding, pralines, and plant-forward sides, but should know that gumbo and jambalaya in the standard demonstration include andouille sausage or shellfish
- The class fills quickly during Mardi Gras and Jazz Fest — reserve two to three weeks in advance during those periods
- Recipes are provided at no extra cost; the school's on-site shop sells pralines and Louisiana ingredients for those who want to take home additional items
Frequently asked questions
Is the New Orleans School of Cooking a hands-on class or a demonstration?
The school's standard classes are demonstration-style: a professional chef prepares each dish at a central kitchen station while participants observe, take notes, and taste the results. Participants do not cook themselves, which makes the class accessible to complete beginners and those with limited mobility.
What dishes are prepared in the standard class?
The standard two-hour class covers gumbo, jambalaya, bread pudding with whiskey sauce, and pralines. All four are tasted at the end of the session. The recipes discussed are the school's own, developed from traditional Louisiana formulas.
Is advance booking required, or can visitors walk in?
Walk-in spots are sometimes available, but the school recommends booking in advance, particularly during major New Orleans festivals such as Mardi Gras and Jazz Fest, when classes frequently sell out days ahead.
Are children welcome, and is the class appropriate for families?
Children are welcome and the demonstration format is engaging for older children who enjoy cooking and food history. The instructor's humour is family-appropriate. Families with very young children should consider the two-hour seated format before booking.
Where is the school located?
The New Orleans School of Cooking is on St. Louis Street in the French Quarter, within walking distance of major French Quarter attractions and easily reached from most central New Orleans hotels.