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Skillette

@skillettecooking

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Culinary classes and experiences for the home chef.
Coming soon to Georgetown, DC.

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This summer, our team has been considering what we want students to carry with them when they leave our kitchen. Our Georgetown home will be a place where curious home chefs deepen their understanding, sharpen their instincts, and build lasting confidence in the kitchen.

Taking its cues from Georgetown’s colorful townhouses, classic cookbooks, and kitchen tools, our new visual identity reflects our continued focus on craft, curiosity, seasonality, and a thoughtfully set table.

Chefs Joshua Jarvis and Nadia Montague will lead our culinary program, with a new calendar of culinary, pastry, and baking classes, seasonal workshops, and gatherings to be announced later this year.

We look forward to welcoming you to our table in Georgetown.

Join our newsletter through the link in our bio for opening announcements and seasonal notes from our kitchen. taken in Georgetown by @skillettecooking

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2 months ago

We’re signing off for a few weeks to savor the last of summer’s golden hour before classes begin again in September. This has been an unforgettable season, with one of the highlights being a meal shared in the Hudson Valley under the trees at Wildflower Farms with Cherry Bombe friends 🫶

The summer began with challenges, but they brought growth both for the company and for me personally. I am filled with anticipation for what the fall and winter will bring.🍂 I hope it’s been a growth season for you, too.

See you in a few weeks,
Xx, Kelly

📷 @birch by @skillettecooking

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a year ago

Olive oil, flour, water, yeast, salt.
Focaccia in the making (before everyone fights for the first piece). by @skillettecooking

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5 days ago

WE’RE HIRING AT SKILLETTE — CULINARY & HOSPITALITY ASSISTANT

A station ready for class. Ingredients weighed and set out. A warm welcome at the door.

We’re looking for Culinary & Hospitality Assistants to help prepare our kitchens, support classes, and welcome guests at our Georgetown cooking school.

If you enjoy practical work, bring care to the details, and like making people feel welcome, we’d love to hear from you.

Seven part-time openings · Georgetown, DC · $25 per hour

Swipe for responsibilities, qualifications, and application details. Send your application to hello@skillettecooking.com.

Share this with someone you think would be a good fit. taken in Georgetown by @skillettecooking

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12 days ago

WE’RE HIRING AT SKILLETTE — CHEF INSTRUCTOR

Good teaching begins with knowing your craft and knowing how to share it.

We’re looking for Chef Instructors to join our Georgetown cooking school rooted in serious technique, Mid-Atlantic food traditions, and thoughtful hospitality.

If you love helping others understand the work behind a good dish, we’d love to hear from you.

Full-time · Georgetown, DC · $82,500 annually

Swipe for responsibilities, qualifications, and application details. Send your application to hello@skillettecooking.com.

Know someone who would feel at home here? Please share. by @skillettecooking

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12 days ago

Butter, folds, and time. by @skillettecooking

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13 days ago

Turning off the heat is not always the final step. A garnish, freshly grated cheese, or a pinch of salt can be just what the dish needs before you serve it to your guests. by @skillettecooking

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19 days ago

If you’ve only had an English muffin from a package, you're missing out. Eating them warm from the griddle is a very different thing.

Chef Joshua made a batch this week, and the flavor and texture surprised all of us. We’ve never had an English muffin we enjoyed so much. by @skillettecooking

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21 days ago

One batch of pâte brisée became a savory quiche and an apple galette.

The fillings took them in different directions, but the dough required the same attention: keeping the butter cold, adding only enough liquid to bring it together, and giving it time to rest before rolling.

We’d gladly make room for both on the table. by @skillettecooking

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25 days ago

Recipes make cooking sound very precise. But in the kitchen, there's usually more conversation around those instructions. Should you do two egg washes? How should the dough feel? Is it ready to shape, or does it need more time?

These are the details our chefs have been talking us through while they cook. We’re keeping note of them and will share more from the kitchen as we go. by @skillettecooking

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a month ago

We’ve been taking the long way through Georgetown, past its gardens and rows of townhouses. As Skillette’s new home comes together, we’ve been paying closer attention to the neighborhood around it.

We’ll share more as the house takes shape. by @skillettecooking

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a month ago

Custard is simple in composition but requires an understanding of the techniques.

Chef Joshua tested crème brûlée and pots de crème side by side, focusing on gentle tempering and foam control, the even heat of a water bath, and the movement that signals doneness.

Technique is a way of learning what to notice.

Which dessert would you choose? by @skillettecooking

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a month ago