Fewer people cook today than before. Surprised? Here’s why. Social media has made everyone and their cousin a self-described foodie.

“Today, food culture is a churning, untamed river, delivered by an algorithm designed to simultaneously render you hungry, jealous and terrified,” writes British baker and author Ruby Tandoh in her book All Consuming. Throughout the book, Tandoh argues that while we’ve never had more access to recipes in human history, we aren’t cooking them. “We are overwhelmed with recipes, which are pushed on us by forces that have little to do with good cooking and a lot to do with traffic,” Tandoh writes.

Despite all of the food content, food channels and food influencers, “If you look at the average American, we cook less and spend less time in the kitchen,” chef and food historian Ken Albala said in his TEDx talk. “And the weird thing is, the more we watch cooking on TV, the less we actually do of it.”

Cooking less can also lead to what food historians refer to as de-skilling, or the atrophy of food preparation skills. According to Mike von Massow, an associate professor at the University of Guelph’s Food, Agricultural & Resource Economics department, “we are less able to cook than we were 30 or 40 years ago.”  And this loss of cooking skills hurts our ability to adapt to rising food prices. When the coronavirus disrupted global supply chains, and many turned to fresh produce at farmers markets for the first time, did they know how to replicate a can of stewed tomatoes with a bubbling pot of the real thing?

As a cooking teacher, I see firsthand the wide gap between food exposure (the range of knowledge we have about world cuisine) and our ability to make meals from scratch at home. Most students can name 10 global dishes, but may not know basic knife work or how to make a stock. This loss of culinary knowledge has implications beyond nostalgia—it affects our ability to adapt to seasonal produce and inflation, and to respond to changes in our health over time through diet. For example, as more information comes out about the positive health impacts of transitioning to a plant-based diet, are we prepared to make vegetables and fruits that are delicious and nutritious?

The good news is cooking is a skill that can be learned, and there are plenty of places in Sarasota to do it. In my opinion, it’s something best learned in the company of others. We all bring our own tastes, memories and flavors to the meals we make, and learning to cook with others makes the process more special.

If cooking has slipped off your schedule, fear not—there are several places in Sarasota where you can brush up on rusty skills and learn some new ones.

Kolucan Mexican Bar and Grill

6644 Gateway Ave, Sarasota, (941) 921-3133, kolucan.com

A Gulf Gate gastronomic destination, Kolucan not only offers fantastic food but hosts Mexican cooking courses throughout the year. Classes are taught by the restaurant’s co-owner and executive chef Gino Calleja, and focus on traditional and beloved Mexican dishes. For example, a recent class taught students how to prepare traditional chiles relleos (from roasting and peeling peppers to stuffing, battering and frying). The ticket might even include a margarita or two.

Adult & Community Enrichment at Suncoast Technical College

4748 Beneva Road, Sarasota, (941) 361-6590, sarasotacountyschools.net

This is where you’ll find me (and other instructors) teaching cooking classes each week that range from exploring world cuisine to bread-baking basics. In the classes I teach, students learn to hold their knives confidently, distinguish the flavors of different herbs and control the taste of their final products.

Classes range from eight to 12 students; at the end, students get to eat their dishes together and discuss what they’ve learned.

“Our culinary classes continue to be the most popular offerings here,” says Danelle Gilberti, the programs manager. “This summer, we’re offering 44 culinary classes, including exciting new experiences like a New Orleans dinner party, vegetarian dinner and courses featuring Portuguese and Vietnamese flavors, alongside returning favorites such as Thai cooking, Asian bowls, party boards, and appetizers and tapas. Whether you’re a beginner or an experienced home cook, our classes are designed to be welcoming, hands-on and inspiring for everyone.”

In the fall, approximately 35-40 classes will be offered. Most classes last three hours, cost $69 and have a cap of 12 students, allowing everyone to work in small groups with support from the teachers.

Giuliano Hazan’s Italian Cooking Classes

(941) 363-1258, giulianohazan.com/sarasota-cooking-classes-with-giuliano-hazan/

Does the name Hazan sound familiar? Giuliano Hazan is the award-winning author of several best-selling cookbooks and a renowned Italian cooking teacher, but he’s also the son of the late Marcella Hazan, the godmother of Italian cooking in America and a former Sarasota resident. Her cookbook, Essentials of Classic Italian Cooking, introduced Italian cooking to the United States with almost 500 recipes and essential techniques.

Giuliano’s classes offer intimate, hands-on cooking experiences in his home in Sarasota. Students prepare a multi-course meal while learning the history and culture of Italian cuisine. Best part: You get to eat what you make. If you can’t get enough risotto, handmade pastas and classic Italian sauces in your life, you’ll definitely want to learn with him. He currently has one class available in July, two in August and one in November. Classes start at $225; private lessons are also available.

And if Italian vineyards and the rolling hills of Tuscany are on your wish list this year, Giuliano also runs Italian cooking schools with his wife, Lael. At press time, he still had two spaces left in the September 20 course in Tuscany and three spaces in the October 4 course in Veneto.

Spice Asian Market

2212 Gulf Gate Drive, Sarasota, (941) 924-8066, spiceasianmarket.com/cooking-class

If your palate adores the flavors of Asia, sign up for the cooking classes at Spice Asian Market in Gulf Gate, where you’ll learn to make egg rolls, wonton soup and every noodle dish you can imagine. “We try to offer classes to teach people how to use the ingredients available in the store,” the store’s owner, Moni Keo, says. “And we try to make it as traditional as we can.”

The classes are taught by Moni and his wife and co-owner, Karol Keo, and blend their Chinese and Cambodian identities. In the hotter months, they focus on cooler dishes, like summer rolls, cold noodles and cold soba. By August, you’ll be glad you have a few cold, savory dishes up your sleeve.

The classes are small, with only eight people at a time, and last one hour. The cost is $25 per person, and information and sign-up sheets are released on Spice Asian Market’s website and in its newsletter when available.