After closing bakery, chef shares her ‘Experience’ through cooking classes
On a recent Thursday night, a group of approximately 30 people gathered on the patio at 325 Wagner St. in Downtown Memphis.
Friends, couples and singles sat around tables adorned with black cloth, tall candles and gold chargers, chatting, exchanging Instagram handles and enjoying the fruits of their labor after a three-hour gumbo class with Chef Ranequa Bean.
Moments before they had all been inside the venue, four to five to a table, inexpertly stirring roux, chopping vegetables, seasoning meat — and laughing. Everyone had a task. After giving detailed instructions, Bean periodically stopped by each table to check that nothing was too burnt, offering slight adjustments and answering questions.
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Bean plans to continue her classes with a theme for each month. For June, she will focus on iconic New Orleans dishes. Classes will be on Thursdays at 6:30 p.m. at 325 Wagner St. Most are for adults, but she will occasionally host classes for parents and children.
Bean said she does not believe cooking is hard, but it is what people are willing to put into it.
“I’ve seen firsthand that people are eager to learn when given the right environment. Every student is different, and it’s important to meet them where they are, adapt your approach, and guide them through recipes and techniques with patience and clarity,” she said. “Teaching allows me to share not just recipes, but confidence, culture, and creativity.”