• Ambrosia Cooking School


    Culture & ToursLand ActivitiesOpen Year Round

    About Us

    Sharon Joyce is a trainer/educator/chef and studied in Advanced French Cooking and French Pastry at Le Cordon Bleu in Paris. In 1981 she opened and operated a catering business and cooking school in Chicago and the Virgin Islands. She has taught various cooking classes including French, American and Cruzan in such locations as Chicago, Bar Harbor, California, and Christiansted, St. Croix, U.S.V.I. She was fascinated by Maine cooking and the abundance of local foods when she moved to Bar Harbor 25 years ago. The regional cooking of Maine brings together history and the availability of foods. Too much great Maine food to try and not enough time? The Regional Cooking of Maine . Le Cordon Bleu trained chef will explain history and foods of Maine. You will learn history, food facts, techniques and traditional recipes while tasting such favorites as lobster, blueberry muffins, etc. 2 ë_ hr Chowder and Popovers, please ! The meal that Mainers ask for and savor. Learn the Maine historical tradition of chowders and the technique to be successful at making a varieties of perfect popovers. After tasting the Corn chowder and popovers made during the class, you will want to duplicate these recipes at home. 2 1/2 hr. CALL OR EMAIL FOR MORE INFORMATION OR TO MAKE A RESERVATION AND INSURE A SPACE 207-288-4523 email at info@ambrosiacookingschool.com


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