Connect to your passion for good food and immerse yourself in an eight-week culinary program embracing local agriculture and truth in ingredient. Good Keuken classes create a foundation of mentorship & technique as translated through region & recipe. The result is a hands-on culinary education allowing you to develop your own signature with an eye to the history and culture of a regional cuisine rooted in landscape. How we curate our kitchen ultimately nests with how we cultivate our land.
Experience hands-on learning in a small group. The varied nuances of cooking are absorbed and understood with time, repetition and practice. The art and logic of French technique rest at the heart of the curriculum. Inherit the culinary teachings and legacy of Josephine Araldo of San Francisco, Madeleine Kamman of Annecy, France and our dear friend and mentor Robert Reynolds of Portland, Oregon.
Home cooks and culinary professionals alike are invited to enroll. Bring a passion for food.
“Be guided by the love of enjoyment, rather than the fear of making a mistake, when things are prefect, in a way, nothing has been learned.” Josephine Araldo
Focused and Flexible: We cook while utilizing effective methods to help you achieve your goals. We offer a solid foundation of cooking and help build a comprehensive understanding of how great and sustainable food is accomplished. Sign up for an option that fits your life, and entire eight-week program, day or evening study.
Intimate: instruction and supervision means a teacher stands right next to you, directly translating concepts to practice. The small class size allows for the exceptional exchange of ideas among the participants. Graduates of Good Keuken leave inspired, refreshed and motivated to take their skills to the next level.
Field Trips: Beginning in 2014, full-time students venture outside of the kitchen one day a week to visit the farms, forests, artisans, distributors, producers, and places that cultivate our food. Explore the landscape of Portland and it’s wealth of culinary and agricultural resources in order to connect the many dots of our food system.
Job Placement: With an extensive network of colleagues, we work to connect graduates to the job market.
Diploma: A professional diploma is awarded to all eight-week participants certifying completion of advanced study in the program. Graduates who complete either one full-time term or three part-time terms receive the diploma.
Schedule and Cost
Good Keuken is currently offering:
Summer Term: May 19th –July 11th
Part-Time Evening Study: Monday and Wednesday evenings from 6:00 pm – 9:30 pm plus two Saturday classes from 9:30-3:30. Cost $3150 per term. $9000 for all three terms (a discount of $450).
Full-Time Day Study: Monday through Friday 9:00 am – 3:30 pm. Cost is $9000.
If you’re a cook with an ambition to improve your skills and be more inspired, we will help you develop the knowledge and skills you need to achieve your culinary goals. Email firstname.lastname@example.org or call 503.753.1655 to schedule a visit.
Robert Reynolds Scholarship Fund: Established in 2012, Robert Reynolds Scholarship Fund supports the culinary education of students based on merit and need. It’s mission is to nurture the culinary talent of tomorrow.
“I remind them that cooking traces itself to the dirt. We telescope into a place, learn what sort of agriculture the soil supports, what evolves through the season, and who historically inhabited the place. Suddenly there is a different clarity at the moment the fire is under the skillet.” Robert Reynolds