From the moment you enter A Cook's Café, home of the Chesapeake School of Cooking, you know you're in a special place. It is a warm, welcoming and aromatic place dedicated entirely to the appreciation of good food. The chic yet comfortable ambience of the Café conveys its entertaining nature and speaks to its "joix de vivre", while underscoring its seriousness of purpose.

Proprietor Craig Sewell strives to exceed customers' expectations, and not just customers of the Café but of the Chesapeake School of Cooking as well. "It is my belief," says Mr. Sewell, "that more people would cook if they understood the nature of how ingredients work together - the basics of sauces, the heart of tidewater cooking or the chemistry of great baking."

Each class begins with an overview of the evening's instruction, led by an expert instructor in the Café. Everyone then moves into the kitchen for the hands-on preparation of that night's menu items. Afterwards, everyone sits together in a long banquet arrangement in the Café to enjoy their culinary creations.

The mission of the Chesapeake School of Cooking is not to train and accredit chefs. Instead, the mission is to unveil the art of cooking to all lovers of good food through demonstration and hands-on experience. "Our kitchen is not a demonstration-only kitchen," he says. "We feed hundreds of discriminating people each day, right here. It's what we do. And it is invigorating for people to come into our kitchen, feel the excitement and learn what it is to live, work and create with food on a daily basis." Each class is an evening to remember.

A Recipe for Success
Founded in April 2002, A Cook's Café is a gathering place for lovers of good food, offering daily gourmet retail sales, carry out and off-site catering. Founder Craig Sewell's "fusion" business concept of retail, catering and instruction stems from his many years of experience in the kitchens of four-star restaurants, as well as his years managing multiple facets of corporate and private catering. A Cook's Café is created with his concept of keeping good food and good cooking down to earth, inviting and intimate.

Locally Grown & Sustainable Produce and Meats
On June 12, 2007,A Cook's Café began the process of changing to serve only locally grown and sustainable produce and meats.  We are proud to list the following products – and their producers – that are helping us achieve our goal.

• Davoncrest Farm II, Trappe, Maryland:  Fresh Baby Lettuces, Beet Tops, Mizuna, Fresh Micro-herbs, Baby Carrots, Bell Peppers, Heirloom Tomatoes, Eggplant, Zucchini
• Northern Country Farm, Pennsylvania:  Smoked Turkey
• Simmering Rock Farm, Baltimore County:  Produce
• Chapel’s Country Creamery, Easton, Maryland:  Cheddar Cheese
• Springfield Farm,  Baltimore County:  Smoked Bacon, Free Range Eggs, Creamery Butter, Half and Half and Heavy Cream, Grass Fed Beef Tenderloin, Fresh Whole Turkey
• Two Oceans Seafood, Marine Council Certified Salmon, Halibut, Ahi and Mahi Mahi.
  
• My Butcher and More, Annapolis, Maryland:  Our local Butcher Shop.
  
• Crispen Farm, Crownsville, Maryland:  Tomatoes, Asparagus, Peaches, Berries, Cherries, Corn

A Cook's Café believes that How We Eat Determines How the World is Used. We will continue to establish new relationships with local growers to bring to you the freshest products available.