Enjoy a hands-on culinary experience!
Located at the entrance of beautiful Sedona, AZ, Sedona School of Culinary offers recreational cooking and baking classes, specializing in global cuisine paired with the best ingredients grown in the Verde Valley.
During class, you’ll do the cooking and baking while our chefs lead you. In just one short afternoon or evening class, you’ll learn techniques that will improve your skills and elevate your cooking experience!
We invite you to slip on an apron and join us for a fun and educational class. Come cook with us.
Meet our Chefs & Experience Partners
Carl A. Miller, Faculty Director of Culinary Arts at Yavapai College/Chef
Chef Carl didn’t start out in pursuit of a career as a culinary professional but, we all know, life can be an unexpected journey! While seeking a different career path and education, he worked in a kitchen washing dishes and doing a bit of food prep. As his skills developed and he was promoted, Chef Carl was trained and mentored by an Italian cook who shared with him a deeper connection and understanding of food. Food wasn’t just about existence, but about the joy, happiness, and connection to each other when shared.
A graduate of The Culinary Institute of America in Hyde Park, New York, Chef Carl has traveled the US and internationally living and learning about cultures and cuisines throughout the world. From holding Executive Chef positions at Five-Star Resorts to instructing students and leading Culinary Arts programs, Chef Carl has been inspiring the next generation of culinary professionals.
Chef Carl is excited to share his culinary expertise and invites you to join his classes where you’ll be preparing a wide variety of foods and cooking dishes, as close to authentic as possible. From cuisines of the Caribbean to sub-Sahara, and many other places in between, come take a culinary journey with Chef Carl!
Eric Seif, Chef
Chef Eric, originally from Long Island, New York, made the move to Arizona nearly 30 years ago, embarking on a culinary journey that has spanned continents and cuisines. His passion for cooking was sparked early on, ignited by a quirky encounter in an Italian restaurant where he was mistaken for an employee. This humorous start paved the way for Chef Eric’s deep dive into the world of food.
Despite holding various jobs outside the culinary realm, Chef Eric’s dedication to his craft remained unwavering. He volunteered in kitchens, honing his skills and expanding his culinary knowledge. His culinary journey took him to Manhattan, where he worked in vegetarian and vegan restaurants during the early 90s, experiencing the vibrant and diverse food scene of the city. His culinary education culminated in graduating from Le Cordon Bleu in Scottsdale, where he further refined his skills and understanding of regional cuisines. Chef Eric’s culinary philosophy revolves around creating dishes that seamlessly blend different flavors and techniques, resulting in harmonious and flavorful plates.
Over the last eight years, he’s been imparting his expertise in roles as a vegan chef at a holistic retreat center in Sedona, a fine dining chef and culinary consultant. His approach to teaching extends beyond mere impartation of knowledge; it’s a journey of perpetual learning. In his kitchen, guests are invited to explore new flavors and depart with a richer understanding and appreciation for food.
Chef Eric’s journey is a testament to his passion for cooking and his commitment to sharing his love for food with others.
Javier Franco, Chef
Born in Mexico, Chef Javier began his career in 1991 training in Los Angeles with Chef Alain Giraund and Chef Mark Richard at Citrus Restaurant. In the 6 years that followed, he acted as Pastry Chef at four of LA’s top restaurants, including Melisse. He opened the restaurant with Chef Josiah Citrin to immediate acclaim. After joining the Four Seasons Los Angeles, he continued to develop his pastry repertoire which included elaborate sugar and chocolate showpieces for the many Hollywood events at the hotel. In January 2018, Chef Javier left the Four Seasons to pursue his dream to open a bakery, Layla’s Bakery, named after his daughter Layla.
Chef Javier’s focus is on artisan baking and traditionally made European pastries and he is delighted to share his passion with you.
Southwest Wine Center
Sedona School of Culinary features wine pairings from the Southwest Wine Center. The Yavapai College Verde Valley Campus is home to the Southwest Wine Center’s signature estate vineyard, which features a total of 12.95 acres of vines planted in the foothills of Mingus Mountain. The vineyard provides students with hands on, scientific experience in vineyard establishment and management including plant science, water, pest and weed management, vine selection land preparation and planting and harvesting the grapes.
The on-campus winery serves as a teaching lab where students learn the concepts of producing wine by providing them with the opportunity for hands-on learning that cannot be duplicated in a classroom setting alone. The winery has the production areas and barrel and case storage sufficient to support the commercial production of 3,000 cases of wine per year.
