Patrons 10 and up, join Chef Hoschar at the Carriage House for cooking lessons and demonstrations to learn about different cooking methods! Chef will highlight items in season, so we will learn the subject of the lesson at the lesson. Don't worry if you have an allergy; tell us during the lesson so we can help you avoid that item, and Chef can discuss alternatives for the dish. Lessons will be at The Carriage House, which is located at 414 Walnut St, Williamsport, PA 17701 

This multigenerational program requires guardians to register and stay with minors. It is not for children under 10; please do not bring younger siblings, as it will be lecture-style with a visual demonstration.

Chef Richard “Hosch” Hoschar, co-owner, is a 1977 graduate of the prestigious Culinary Institute of America. He has owned a restaurant, co-authored two cookbooks, and served as the executive chef for “The Idler,” a four star restaurant in Michigan. He enjoys teaching healthy and gourmet cooking techniques throughout Pennsylvania. Chef Hosch has specialized in healthy cooking for the past twenty years with emphasis on exceptional flavors for all, including special diets.

If inclement weather occurs, program participants will be notified of the cancellation by email, and it will not be rescheduled.

Please get in touch with Jacquie Weaver with any questions at (570)326-0536 x115 or jweaver@jvbrown.edu

This program is one of the many ways the James V. Brown Library supports the PA Forward initiative by providing information literacy opportunities for learning.

** NOTE: Please be advised that photographs may be taken at this event/program for use on the James V. Brown Library website and in the press, Brown Library marketing materials, and other library publications. By registering for or attending this event, you consent to the library photographing and using your image and likeness. No names will be used. If you do not want your photograph taken, you may still register or attend the event, but please let the staff person in charge know. **