Culinaria Cooking School

Founded in 2008, Culinaria Cooking School brings together professional chefs and wine experts who want to share their passion for the culinary arts with the community.

Conveniently located in the heart of Vienna, VA, this state-of-the art facility will feature modern equipment for use by instructors and students.

The team includes (from left to right) Chef and CEO Stephen Sands, Office Manager Stefanie Sacripante, Chef and VP Pete Snaith, Chef Brian Batsel, Chef Robyn Alexander, Chef Bonita Woods, and Wine Director John Peters.

“Our classes are built around teaching the fundamentals of cooking,” says Chef Stephen Sands. “They appeal to novice chefs, seasoned cooks, and beginners. Not only do our classes emphasize food preparation, but we also teach the presentation aspects of the dishes you serve — and offer tips on how to entertain with style and class.”

Prepare for Thanksgiving by making these fabulous soup recipes

Parsnip Soup With Truffle Oil

What you’ll need:

2-3 T. unsalted butter
1-2 lbs. parsnips, peeled and chopped
1 medium leek, washed well and chopped
1 large onion, diced
1 medium carrot, peeled and chopped
1 small stalk celery, chopped
2 quarts chicken stock or vegetable stock
1 bay leaf
2 cups heavy cream, or low-fat sour cream, or yogurt, as an option
salt & pepper, to taste
finely grated nutmeg, to taste
2 T. white truffle oil

Butternut Squash and Apple Soup

What you’ll need:

1 cup washed, sliced leeks, white and pale green parts only
3 T. unsalted butter
1 T. minced garlic
12 cups diced yellow onion
6-7 cups roasted butternut squash
3 cups granny smith apples, peeled and roughly diced
2 T. toasted spice rub
8 cups chicken stock
2 cups heavy cream
salt & pepper, to taste
3 tsp. olive oil
1 large peeped apple, sliced thinly for garnish

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IN THE NEWS: Culinaria Cooking School recipe featured on

October 4, 2010, — Chef Stephen Sand’s recipe for Celeriac Bisque with Shiitakes is the recipe of the month for the online nutrition website

Editors explain: “It is probably fair to say that celeriac is one of the most ignored root vegetables in North America. Its unglamorous appearance does not do its flavor justice – its crisp texture, as well as its celery and parsley-like flavor, is a great addition to any dish that goes well with celery. October is the time to try this strange-looking root vegetable, as it is generally available from October through April.

Read more here:, and click on the link below to Read More, where you’ll find the recipe for this delicious Fall dish.

To sign up for a class at Culinaria Cooking School, visit

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E-NEWSLETTER: September News from Culinaria Cooking School — Welcome!

Welcome to the first issue of our monthly newsletter, Cooking with Culinaria. Each month, our chefs will bring you new and exciting cooking tips and recipes. And our wine director John Peters will provide insights and ideas about wine.

Click “Read More” below to find a list of our fall classes, including individual sessions on cooking regional Italian dishes, tapas from Spain, and crepes. Teen classes include learning to make Chinese food, cookies and quick breads, and summer camp. There will be classes for couples, team building opportunities for businesses, and more. Also below, you will meet our team of professionally trained chefs who have years of experience in teaching the fundamentals of cooking.

We look forward to welcoming you into our kitchen at our grand opening in October. Look for details on the date and time in our next newsletter.

From all of us here at Culinaria Cooking School, Salud!Chef Robyn Alexander, Chef and Co-owner Stephen Sands, Chef and VP Pete Snaith, Wine Director John Peters (pictured above), Chef Bonita Woods, Chef Brian Batsel, and Office Manager Stefanie Sacripante

Visit us online: www.culinariacookingschool.comSend us an email:


BE INKANDESDCENT MAGAZINE: Want to learn more about wine? Here's a primer by John Peters, wine director, Culinaria Cooking School

By John Peters
Wine Director
Culinaria Cooking School
Opening in the fall of 2010 in Vienna, VA

Be Inkandescent Magazine • June 2010

Having grown up in the wine industry, it is hard to figure out where I should begin talking about this vast subject of wine.

I toyed with starting with the history of this grand industry, which dates back to the Middle Ages. Or, perhaps a better place to begin would be to discuss the culture and food that seamlessly bring it all together — from the farmer who works the land, to the scientist who works wine magic in the lab.

However, that’s not really the best way to learn about this passionate, powerful topic. Rather, to fully understand wine, all you need to do is pour yourself a glass and begin to discover all of its delicious nuances.

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