News
VIP Bowling Green Magazine: "Local Flavors" Feature
Looking to spice up your weekend routine or plan the ultimate girls' night out? VIP Bowling Green Magazine recently spotlighted The Food School in their "Local Flavors" section, crowning it as Warren County's go-to spot for food, fun, and community. Perfect for anyone wanting to step out of the daily dinner rut, this feature highlights how these hands-on cooking classes blend laugh-out-loud fun with incredible techniques, making it the most delicious new hobby in town.
KET / WBKO TV Special: "Showcasing Other Cultures"
If your passport has been gathering dust, it’s time to take your tastebuds on a global adventure right here at home. KET’s Kentucky Edition recently aired a gorgeous television special on The Food School, showcasing how these immersive cultural cooking classes are bringing worldwide flavors straight to Bowling Green. It’s an inspiring look at how food bridges cultures, offering local women a vibrant, rewarding space to learn something new, connect with neighbors, and elevate their weeknight menu.
Visit BGKY / WKU Story: "An Act of Love"
Food has a beautiful way of nurturing the soul, and the recent feature story on the Visit BGKY blog perfectly captures the heartbeat behind our kitchen doors. Titled "An Act of Love," this beautifully crafted piece dives into the community-first mission of The Food School, illustrating how a passion for gathering has turned a local cooking school into a warm sanctuary for food lovers. It’s a must-read for anyone who believes the best memories are made around a shared table, offering a heartfelt invitation to pull up a chair and join our culinary family.​​​​​​​
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WKU College Heights Herald: "Finding Community in the Curdito"
“The whole mission of The Food School is that you build relationships around food, that other conversations come up as they’re interesting and as they’re relevant,” Kulka said. “What we have in common is this meal that we’re making together right now.”
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A focus of the class’ format is collaboration and teamwork, with participants being separated into teams to divide the cooking work and sit down at a table to share their fresh dishes.
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“By the end of the night, you might exchange phone numbers, you might make a friend, you might sign up to come back again,” Kulka said. “If nothing else, you’ve had some conversation with some people you would never have met otherwise.”
