AFS cooking-school series features 5 local chefs

Chefs at five Dayton-area independently owned restaurants will be featured in the 32nd Annual American Field Service Cooking School, a five-week series of cooking classes held at Centerville High School starting Monday, Feb. 10.

The series of cooking classes and dinners will be from 6:30 p.m. to 9:30 p.m. Mondays in February and March in the Consumer Science Room at Centerville High School, 500 East Franklin St. in Centerville. Here’s the schedule:

• Feb. 10: Jay’s Restaurant owner Amy Haverstick and chef Matt Klum;

• Feb. 24: Rue Dumaine co-owner and chef Anne Kearney;

• March 3: Wellington Grille chef Durrell Harrison;

• March 10: Root 48 (formerly Twisted Root/Savona) chef-owner Keith Taylor; and

• March 24: Meadowlark chef Dave Rawson.

The classes combine culinary demonstrations by the chefs with hands-on participation by each attendee in groups of four, according to Eileen Baker, a spokeswoman for the AFS Dayton-area chapter. The chefs circulate around the cooking stations checking the class’ progress during the attendees’ turn to cook. The class concludes with a sit-down dinner that the attendees helped to prepare.

The cost is $45 per person, per class. Classes are limited to 20 students. For more information, call Angie Archdeacon at (513) 932-3534 or email AFS_Cooking@hotmail.com, or call Eileen Baker at (937) 433-1209.

All proceeds from the cooking school will benefit AFS Intercultural Programs’ high school student exchanges at Dayton-area high schools, Baker said.

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About the Author

Mark Fisher

Mark Fisher, a 1981 graduate of Ohio State University and a 1976 graduate of Beavercreek High School, is a third-generation Dayton-area resident who has worked for the Dayton Daily News since 1983. He covered higher education and K-12 education accountability issues for nearly 20 years before taking over the food and dining beat in 2006.