The Seasoned Farmhouse Cooking Classes
3674 North High Street, Columbus, OH 43214
About
The Seasoned Farmhouse Cooking Classes offers cooking classes in an intimate kitchen and dining area, along with private and corporate cooking events. Classes use on-site gardens to demonstrate gardening skills, and the program also includes culinary travel experiences. The school features a cookbook library and retail space, and all skill levels are welcome in four class formats: Hands On, Chef’s Table, Around the Island, and Demonstration.
• Schedule: Passionate Chef Instructors craft 40 new classes each season
The Seasoned Farmhouse Cooking Classes was founded in 2013 as a boutique cooking school and event space. Its mission states that cooking for others is a gift that should be enjoyed and shared, and that the changing seasons are used as a canvas to inspire classes that teach fundamental techniques and explore other cultures through food. The program offers customized private and corporate cooking events and has a culinary travel division that curates intimate culinary tours with itineraries and trips in the United States and abroad. The on-site gardens are used as a learning space for gardening skills, and staff members engage in local activities such as volunteering as a baker with Columbus Cake Celebrations and exploring farmers’ markets throughout the city.
Founder and owner Tricia Wheeler is a classically studied chef who graduated number one in her class at the French Culinary Institute in New York City in 2009 and is also a cookbook author. Team member Rachael Estepp handles event and class inquiries, gifts, and gift certificates via email and previously worked 13 years in the private aviation sector after earning a degree in aviation from The Ohio State University. Additional team members include Malinda Meadows, who attended Ballymaloe Cookery School in Ireland, studied creative writing under poets, writes for food magazines and brands, and volunteers as a baker with Columbus Cake Celebrations; Susan and Paul Shaltry; Heather Escobar, who completed a 20‑month Associate’s degree program at the Columbus Culinary Institute, graduated top of her class with High Honors, returned as an Associate Instructor, and has held roles up to Executive Chef; and Sylvia Rinderle, who will earn a Bachelor of Fine Arts in Interior Architecture with minors in Event Planning and Studio Art and has completed internships in social media, events, and space planning. Parking for classes and events is available on a nearby main street except from 4–6 p.m. on weekdays, in a lot behind the school where double parking is allowed for larger classes, and on nearby side streets.
Last updated May 13, 2026.
• Schedule: Passionate Chef Instructors craft 40 new classes each season
The Seasoned Farmhouse Cooking Classes was founded in 2013 as a boutique cooking school and event space. Its mission states that cooking for others is a gift that should be enjoyed and shared, and that the changing seasons are used as a canvas to inspire classes that teach fundamental techniques and explore other cultures through food. The program offers customized private and corporate cooking events and has a culinary travel division that curates intimate culinary tours with itineraries and trips in the United States and abroad. The on-site gardens are used as a learning space for gardening skills, and staff members engage in local activities such as volunteering as a baker with Columbus Cake Celebrations and exploring farmers’ markets throughout the city.
Founder and owner Tricia Wheeler is a classically studied chef who graduated number one in her class at the French Culinary Institute in New York City in 2009 and is also a cookbook author. Team member Rachael Estepp handles event and class inquiries, gifts, and gift certificates via email and previously worked 13 years in the private aviation sector after earning a degree in aviation from The Ohio State University. Additional team members include Malinda Meadows, who attended Ballymaloe Cookery School in Ireland, studied creative writing under poets, writes for food magazines and brands, and volunteers as a baker with Columbus Cake Celebrations; Susan and Paul Shaltry; Heather Escobar, who completed a 20‑month Associate’s degree program at the Columbus Culinary Institute, graduated top of her class with High Honors, returned as an Associate Instructor, and has held roles up to Executive Chef; and Sylvia Rinderle, who will earn a Bachelor of Fine Arts in Interior Architecture with minors in Event Planning and Studio Art and has completed internships in social media, events, and space planning. Parking for classes and events is available on a nearby main street except from 4–6 p.m. on weekdays, in a lot behind the school where double parking is allowed for larger classes, and on nearby side streets.
Last updated May 13, 2026.
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