Cooking with Chef Paul

Lakeview Library is hosting a series of cooking and food prep demonstrations. Join Chef Paul to expand your knowledge of cooking techniques with step-by-step walkthroughs, demonstrations and more!

All events are presented in partnership with Willy Street Co-Op. 

Rice Many Ways

January 9, 6:30-7:30PM | Lakeview Library

Join Chef Paul to explore the wide world of rice! The versatile sweet rice can be turned into all kinds of savory, sweet, or vegan dishes, including mochi. (Allergen note: recipes contain sesame.)

Limited space; registration is required. Registration opens on December 26 at 10 a.m., two weeks prior to program date.

Plant-Based Meals

February 13, 6:30-7:30PM | Lakeview Library

Join Chef Paul to explore the unlimited choices of plant-based meals. Learn some new techniques and recipes right before Valentine's Day!

Limited space; registration is required. Registration will open at 10am two weeks prior to program date on January 30.

Spring Rolls

March 13, 6:30-7:30pm | Lakeview Library

Join Chef Paul to learn the envelope-forming technique to make fresh spring rolls—a perfect way to enjoy the produce of the spring season!

Limited space; registration is required. Registration opens on February 27 at 10 a.m., two weeks prior to program date.

Register by clicking the links above or calling (608) 246-4547. Events in this series are presented in partnership with Willy Street Co-Op.

About Chef Paul

Paul grew up in Taiwan surrounded by fresh hanging foods in the market, but he didn’t have an appreciation for Taiwanese or Chinese ingredients until attending culinary school in Chicago where he developed a love for cooking. After serving in many kitchens over the years, he wanted to share the skills he learned with others which led him to teach. He says about teaching, "Cooking and sharing what I have learned is my passion. Teaching a cooking class gives me a chance to share my knowledge about the differences and uniquenesses of foods that people overlook. I want to show people how to be respectful, creative, and economical about food. To feel delighted when they learn an easy cooking technique using just a couple of simple fresh ingredients. The food is the real star, we are just the facilitators."