Cooking Classes

Harry P. Leu Gardens offers a wide array of classes for horticulture, landscaping, fine arts, and specialties all year round for children and adults. Please call the Education Department 407.246.3621 or email for further information.

Registration is available at  or by calling Linda Schmidt at 407.246.3621. Registration forms may be submitted via fax at 407.246.2849 or email to Pre-registration and pre-payment, recommended for all classes and required for classes as noted, must be completed by 5:00 pm the last weekday before the class. Walk-ins may be permitted in certain classes as also noted, but must first pay at the front desk. Evening walk-ins must pay by check or credit card.

Participants must withdraw from classes at least five days prior to the start of class in order to receive a full refund or credit. If we must cancel a class, we will make every effort to inform you prior to the class time, and you will receive a full refund or credit.

Continuing Education Units (CEUs) are available to FNGLA Certified Professionals upon request.

Only those who pay for the class will be permitted in the classroom. Childcare services are not provided.

Casual Tuscan Cooking
Wednesday, April 9
6:00 pm-8:30 pm

Fee: $25 (Members $20)

Join the Gardens’ Director, Robert Bowden, as he cooks up a storm of his favorite Tuscan recipes! The class will meet in the Idea Garden Pavilion and then move to the vegetable and herb gardens to pick fresh produce to be used later in Robert’s favorite healthy dishes. Space is limited, so sign up early!

Location: Idea Garden Pavilion & Gardens
Pre-registration required


Instructor: Robert Bowden

One Dough-Endless Delicious Cookies

Saturday, May 31
10:30 p.m.-12:30 p.m.

Fee: $25 (Members $20)

We will use 1 fabulous cookie recipe and make various types of cookies. Please join me for a fun class with a cookie demonstration. Recipes will be provided. Class limited to 12.

Location: Courtyard Kitchen


Instructor: Pinky Ormand

Growing and Consuming Edible Flowers

Monday, June 9
6:30 pm-8:00 pm

Fee: $14 (Members $8)

Edible flowers are trend setting haute cuisine.  This lost art is enjoying a revival. Chefs and innovative cooks are using flowers garnishes to add color and elegance to any dish—from soups to deserts. Take this class to learn the simple techniques for harvesting, preserving and using the flowers. You will receive a handout of edible flower recipes; a list of edible flowers that do well in our area, and growing instructions so that you too can grow edible flowers in your yard.

Location: Palm Room

Walk-ins if space available


Instructor: Dena Wild