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Global Cuisine with Sheridan
| Dates: | September 17 - October 8, 2026 |
|---|---|
| Meets: | 5:30 PM to 8:30 PM |
| Location: | Hutcheson Hall Foods Lab |
| Cost: | $280.00 |
Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.
Thursdays Sept. 17th & 24th and Oct. 1st & 8th
5:30 - 8:30pm
Sheridan says, "Food feeds the soul and one of the best ways to understand another culture is through their foods. In this series we'll explore flavorful cuisines from different parts of the world, using ingredients readily available in our area. The use of different herbs and spices will take your cooking skills to the next level. The class is perfect for every level of skill and will focus on the authenticity of the featured cuisine. The class will feature modern takes on time-honored recipes using classic techniques. We'll prepare fantastic foods and then enjoy a meal together afterward."
Sheridan Nice is the former owner of Mona Lisa's Gelato & Cafe in Johnson City, TN, as well as the owner of the Epicurean. She is a graduate of La Varenne, Ecole de Cuisine, Paris and a recipient of a Baking and Pastry scholarship from IACP, International Association of Culinary Professionals, to the Culinary Institute of America, Napa Valley.
Employee Audits may be used for ETSU Faculty and Staff
| Fee: | $280.00 |
|---|---|
| Hours: | 12.00 |
Hutcheson Hall Foods Lab
East Tennessee State University campusJohnson City, TN
Sheridan Nice
Sheridan Nice is the former owner of Mona Lisa's Gelato & Cafe in Johnson City and former owner of Epicurean. She is a graduate of La Varenne, Ecole de Cuisine, Paris and a recipient of a Baking and Pastry scholarship from IACP, International Association of Culinary Professionals, to the Culinary Institute of America, Napa Valley. In 2019, Sheridan made the transition from the restaurant industry to become a full-time instructor and recipe developer at Serenity Knoll Farm. Her vast knowledge and experience allow her to create engaging and informative cooking classes for students of all skill levels.| Date | Day | Time | Location |
|---|---|---|---|
| 09/17/2026 | Thursday | 5:30 PM to 8:30 PM | Hutcheson Hall Foods Lab |
| 09/24/2026 | Thursday | 5:30 PM to 8:30 PM | Hutcheson Hall Foods Lab |
| 10/01/2026 | Thursday | 5:30 PM to 8:30 PM | Hutcheson Hall Foods Lab |
| 10/08/2026 | Thursday | 5:30 PM to 8:30 PM | Hutcheson Hall Foods Lab |
