Hands-On Cooking Classes and Mexican Flair Fiesta with Deborah Schneider - Rancho La Puerta
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Hands-On Cooking Classes and Mexican Flair Fiesta with Deborah Schneider

Week of April 19, 2025

Deborah offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Deborah will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Mexican Flair Fiesta 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Deborah SchneiderChef Deborah Schneider is a working professional chef and baker, and co-author of the Ranch’s beautiful cookbook Cooking with the Seasons at Rancho La Puerta, which was nominated for a James Beard Award. Deborah has over 30 years of professional cooking experience, and her popular Ranch classes will inspire you to go home and cook something wonderful.

She is the author of eight cookbooks that explore her fascination with Mexican food and culture: best-sellers Mexican Instant Pot and The Mexican Slow Cooker, Salsas & Moles, Amor y Tacos and Baja! Cooking on the Edge (an adventurous trip through the foods and wines of Baja California that was chosen by Food & Wine Magazine as one of the best cookbooks of its class.) She is co-author of Williams Sonoma Essentials of Latin Cooking and Rustic Mexican.

Currently Deborah is working as an artisan baker in the San Diego area. Previously she was Executive Chef and part-owner of the award-winning SOL Mexican Cocina restaurant group, with six locations in California, Arizona and Colorado.

Through her restaurant work and writings, Deborah has been influential in the Southern California farm-to-table movement and in supporting sustainable fisheries in California and Baja. She has mentored many chefs and supports community groups and culinary fund-raising efforts. She received her CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments.