Chef Amy von Lange, co-owner of Schola cooking school in Baltimore, hosted a special virtual cooking class for University of Maryland, Baltimore (UMB) alumni.

The class took place  Monday, Jan. 25. Chef Amy showed us how to prepare two delicious comfort foods — a chicken pot pie and a chocolate hazelnut tart that also can be prepared as a pie. Before the event, registered attendees were sent a link to join and a list of ingredients needed to work virtually alongside Chef Amy to prepare their dinner. If you would like a copy of the recipes, please download the accessible pdf.

Scola offer two types of hands-on class experiences — technique-driven and menu-driven. The technique classes take an in-depth look at the topic, explore many aspects of where and how it is used, and produce different versions of the studied subject for the class to enjoy. The menu-driven classes focus on the published menu and its preparation, concluding with the class dining on its food creation. When in Baltimore, explore cooking class options here.

Amy von Lange started her professional career in industrial sales but developed a passion for the hospitality industry. After working with chef Jerry Pellegrino at his first restaurant, Corks, in Baltimore’s Federal Hill as a sales and private events manager, she attended culinary school at the International Culinary Center in New York. Amy spent six months in an externship, first at Alma International School of Cuisine in Italy and then cooking at Hotel Villa Igiea in Sicily. Upon returning to Baltimore, she became executive chef at the Admiral Fell Inn in Fells Point, where she was responsible for preparing creative menus and catering everything from weddings to corporate retreats. In 2015, she and Pellegrino reunited to launch Schola cooking school.