Peek in the window at 2800 Euclid Ave. and you’ll see a kitchen worthy of a Food Network set.
This year the Hudson-based Western Reserve School of Cooking (WRSOC) brings its reputation for cooking excellence to downtown Cleveland’s Midtown area, sharing a building with the Cleveland Culinary Launch & Kitchen (CCLK), just steps from Cleveland State University.
Catherine St. John, who owns the business with her husband Carl, explains, “It’s a new venture that is different than Hudson. Here, we’re really focusing on recreational cooking and corporate events.”
St. John says the new space can accommodate up to 40 people, something that is impossible at the original location. Where WRSOC’s Hudson location is small and rustic, the 1,300-square-foot Cleveland space has a clean, industrial vibe. It’s a chef‘s playground, featuring high-end KitchenAid appliances, a granite center island, and TV monitors to assist learning during demonstration classes.
The pleasing neutral palette even lends itself to being a potential location to food stylists for food shoots, explains St. John.
The easy-going California transplant drew on her 30-year culinary career to help design the teaching kitchen. The space is well thought-out, featuring alterations such as extra electrical outlets that pull down from the ceiling to high school science lab tables “to allow me to reconfigure the space to whatever class I’m doing,” says St. John.
She envisions the new kitchen as a place that will attract young downtown workers looking for a fun evening out after their workday ends. Themed cooking classes such as a “Friday Night Date Night” featuring Mediterraneanand Japanese-inspired dinner parties are on the spring calendar. Classes in baking, braising, and roasting will appeal to those wanting to up their game in the kitchen.
Want to perfect your cooking skills or need a cool, new venue for team building? Check out wrsoc.com.