Presented by Chef Margaret Jacobs

Learn the fundamentals of preparing, cooking, and serving rice, pasta, couscous, semolina, noodles, beans, quinoa, barley and buckwheat. The difference between beans and legumes will also be covered.

Cost | $30

We’re honored to offer scholarship opportunities to programs and retreats, creating opportunities for everyone. Please call (860) 567-3163 to find out more.

Chef Margaret Jacobs serves as Head Chef at Wisdom House Retreat and Conference Center. A graduate of the Culinary Institute of America, Hyde Park, New York, she has more than 30 years of professional cooking and kitchen management experience. Prior to coming to Wisdom House, she owned Hannah’s Bakery and Catering of Torrington and Litchfield, where her delicious baked goods attracted a devoted clientele.