The cooking class is mostly demonstrational, with a few hands-on opportunities for those that present themselves as more interested in a hands-on opportunity. The contemplative cooking classes are mindful, technique-focused cooking classes, celebrating peak-season ingredients.

Skills this class will teach:

• Palate development (learn how to taste food and understand how to food taste)
• Seasonal cooking skills (different cooking skills and why are they appropriate for different seasons)
• Ethics in working in a kitchen
• Being mindful and present while doing a task
• Contemplating the gift of all creation while cooking.
• Learning about ingredients and building intimacy with it.

Menu:

• Crisp Waldorf salad tossed with fresh apples and candied pecans
• Roasted chicken with a sweet and tangy maple-mustard glaze
• Late-harvest ratatouille
• Baked basmati butter rice

Cost & Registration

$65/person. Please register by Sep. 16, 2026. Limited to 16 people.

There are no refunds for cancellations, however registrations are transferable to another attendee by the person who purchased the program.

[REGISTRATION IS FULL]

Program Leader – Chef Felipe Saint-Martin

Felipe Saint-Martin is the esteemed Culinary Director and Chef de Cuisine at Holy Wisdom Monastery in Middleton, Wisconsin, where he infuses Benedictine hospitality with innovative, sustainable cuisine. Originally from Brazil, Felipe’s culinary journey began in the vibrant kitchens of Rio de Janeiro before he immigrated to the United States, embracing new challenges with resourcefulness and perseverance. His career spans renowned establishments, including Claude Troisgros  Brasserie and Laguioli Lab in Brazil, and in New York City, where he refined his craft at acclaimed restaurants such as Gramercy Tavern and Eataly Market. In these fast-paced, Michelin-starred kitchens, Felipe mastered the art of blending bold flavors with refined techniques, working with top-tier chefs to create unforgettable dining experiences. Now at Holy Wisdom Monastery, Felipe crafts meals that celebrate the earth’s bounty, drawing from the monastery’s 130-acre restored prairie and gardens to create dishes that nourish body and spirit.

What others are saying about Chef Felipe’s cooking classes:

“What a treasure to get in the kitchen up close with Chef Felipe! I was touched by the great skill and authentic heart that he brought to every element of the meal – something that comes through every time I dine at Holy Wisdom, and something that I hope to practice at home, too.”

“Felipe is a talented and engaging teacher and chef! Great combination of experience, culinary knowledge and energy!”

“We had a great time cooking with Chef Felipe. The meal turned out delicious and was even better because it was made by a community of kind people working to create something together!”

The post Contemplative Cooking Class appeared first on Holy Wisdom Monastery.

Join us for a beginner friendly cooking class that teaches how to cook with seasonal ingredients, while slowing down and being present to what we are creating. We will have fun learning from Chef Felipe and working together to create a delicious summer meal.

The cooking class is mostly demonstrational, with a few hands-on opportunities for those that present themselves as more interested in a hands-on opportunity. The contemplative cooking classes are mindful, technique-focused cooking classes, celebrating peak-season ingredients.

Together we will prepare a light, vibrant menu featuring Chilled Sweet Corn Velouté, a Tomato-Peach Salad, Sautéed Collard Greens with Boquerones, Lemon-Shallot Fingerling Potatoes and Baked Parmesan-Herb Crusted Fish.

Skills this class will teach:

• Palate development (learn how to taste food and understand how to food taste)
• Seasonal cooking skills (different cooking skills and why are they appropriate for different seasons)
• Ethics in working in a kitchen
• Being mindful and present while doing a task
• Contemplating the gift of all creation while cooking.
• Learning about ingredients and building intimacy with it.

Cost & Registration

$65/person. Please register by Aug. 8. Limited to 16 people.

There are no refunds for cancellations, however registrations are transferable to another attendee by the person who purchased the program.

Program Leader – Chef Felipe Saint-Martin

Felipe Saint-Martin is the esteemed Culinary Director and Chef de Cuisine at Holy Wisdom Monastery in Middleton, Wisconsin, where he infuses Benedictine hospitality with innovative, sustainable cuisine. Originally from Brazil, Felipe’s culinary journey began in the vibrant kitchens of Rio de Janeiro before he immigrated to the United States, embracing new challenges with resourcefulness and perseverance. His career spans renowned establishments, including Claude Troisgros  Brasserie and Laguioli Lab in Brazil, and in New York City, where he refined his craft at acclaimed restaurants such as Gramercy Tavern and Eataly Market. In these fast-paced, Michelin-starred kitchens, Felipe mastered the art of blending bold flavors with refined techniques, working with top-tier chefs to create unforgettable dining experiences. Now at Holy Wisdom Monastery, Felipe crafts meals that celebrate the earth’s bounty, drawing from the monastery’s 130-acre restored prairie and gardens to create dishes that nourish body and spirit.

What others are saying about Chef Felipe’s cooking classes:

“What a treasure to get in the kitchen up close with Chef Felipe! I was touched by the great skill and authentic heart that he brought to every element of the meal – something that comes through every time I dine at Holy Wisdom, and something that I hope to practice at home, too.”

“Felipe is a talented and engaging teacher and chef! Great combination of experience, culinary knowledge and energy!”

“We had a great time cooking with Chef Felipe. The meal turned out delicious and was even better because it was made by a community of kind people working to create something together!”

The post CANCELLED – Contemplative Cooking Class: Summer appeared first on Holy Wisdom Monastery.

Spring is a time of awakening and growth. Together we prepare a light, vibrant menu featuring steamed vegetables, a crisp green salad and steamed cod wrapped in zucchini ribbons served with a silky celeriac puree.

Program Leader – Chef Felipe Saint-Martin

Felipe Saint-Martin is the esteemed Culinary Director and Chef de Cuisine at Holy Wisdom Monastery in Middleton, Wisconsin, where he infuses Benedictine hospitality with innovative, sustainable cuisine. Originally from Brazil, Felipe’s culinary journey began in the vibrant kitchens of Rio de Janeiro before he immigrated to the United States, embracing new challenges with resourcefulness and perseverance. His career spans renowned establishments, including Claude Troisgros  Brasserie and Laguioli Lab in Brazil, and in New York City, where he refined his craft at acclaimed restaurants such as Gramercy Tavern and Eataly Market. In these fast-paced, Michelin-starred kitchens, Felipe mastered the art of blending bold flavors with refined techniques, working with top-tier chefs to create unforgettable dining experiences. Now at Holy Wisdom Monastery, Felipe crafts meals that celebrate the earth’s bounty, drawing from the monastery’s 130-acre restored prairie and gardens to create dishes that nourish body and spirit.

Cost

$65/person

Registration

Please register by April 12, 2026. Limited to 18 people.

There are no refunds for cancellations, however registrations are transferrable to another attendee by the person who purchased the program. 

What others are saying about Chef Felipe’s cooking classes:

“What a treasure to get in the kitchen up close with Chef Felipe! I was touched by the great skill and authentic heart that he brought to every element of the meal – something that comes through every time I dine at Holy Wisdom, and something that I hope to practice at home, too.”

“Felipe is a talented and engaging teacher and chef! Great combination of experience, culinary knowledge and energy!”

“We had a great time cooking with Chef Felipe. The meal turned out delicious and was even better because it was made by a community of kind people working to create something together!”

The post Contemplative Cooking Class – Spring 2026 appeared first on Holy Wisdom Monastery.

Join Holy Wisdom Monastery’s own Chef Felipe Saint-Martin in a hands-on cooking class, where you will learn how to make authentic northern Italian recipes on your own. In the first of its kind at Holy Wisdom, the Handmade Fresh Pasta Workshop will use cuisine to explore the relationship between agriculture and grains, as well as the diverse cultural iterations of bread- and pasta-making.

Using fresh ingredients grown on the monastery grounds, participants will knead, roll and cut their way to a delicious and heartwarming experience exclusive to Holy Wisdom.

Menu

Appetizer – Winter Root and Kale Salad

• Creating a maple-mustard vinaigrette from scratch, learn about flavor diffusion while working with seasonal Wisconsin produce.

Main Course – Cappelletti al Brodo

• After kneading, rolling and cutting pasta dough from scratch, participants will learn how to shape and stuff cappelletti pasta with locally grown squash, ricotta, parmesan and fresh winter herbs.
• Substituting vegetables for meat, learn how to make a sweet, nutty broth traditionally served during winter in northern Italy.

Mocktail – Spiced Cranberry Glow

• Complementing the winter menu, enjoy a non-alcoholic spritzer made of sparkling water, fresh cranberry juice, honey-ginger syrup and a hint of cinnamon. Served over ice with an orange slice.

Leader – Felipe Saint-Martin

Felipe Saint-Martin is the esteemed Culinary Director and Chef de Cuisine at Holy Wisdom Monastery in Middleton, Wisconsin, where he infuses Benedictine hospitality with innovative, sustainable cuisine. Originally from Brazil, Felipe’s culinary journey began in the vibrant kitchens of Rio de Janeiro before he immigrated to the United States, embracing new challenges with resourcefulness and perseverance. His career spans renowned establishments, including Claude Trois Gros Brasserie and Laguioli Lab in Brazil, and in New York City, where he refined his craft at acclaimed restaurants such as Gramercy Tavern and Eataly Market. In these fast-paced, Michelin-starred kitchens, Felipe mastered the art of blending bold flavors with refined techniques, working with top-tier chefs to create unforgettable dining experiences. Now at Holy Wisdom Monastery, Felipe crafts meals that celebrate the earth’s bounty, drawing from the monastery’s 130-acre restored prairie and gardens to create dishes that nourish body and spirit.

Cost and registration

$89/person.

Limited to 25 participants. There are no refunds for cancellations.

Wear closed-toe shoes that you feel comfortable standing in for about two hours, and have long hair tied back. Please be aware that this workshop cannot accommodate gluten-free or vegan dietary restrictions.

The post Handmade Fresh Pasta Workshop: Exploring the Heritage of Fresh Pasta appeared first on Holy Wisdom Monastery.

Our new Monastery Chef, Brian Maki, will have his first day of work at Holy Wisdom Monastery on Tuesday, April 25. He is looking forward to serving others with you, as part of the monastery’s mission. Below is a note from him:

“Hello everyone!

My name is Brian and I’m very excited to be starting my new chapter as the Chef for Holy Wisdom Monastery in the coming weeks. I wanted to write a short note to you as an opportunity to introduce myself.

I started my career in the culinary field as a young dishwasher and instantly fell in love with the professional kitchen. I still remember looking into the kitchen on my first day and feeling struck with awe from the aromas, high energy, colors and ingredients being used. I was instantly hooked and I knew it was the beginning of my long kitchen career. I slowly worked my way up the ladder in my early years, learning from everyone I could in the kitchen. I traveled and read books in order to learn more about cuisines whenever possible during my free time.

After a lengthy stretch of time working long evening hours and early mornings, I decided to make a change and move my career into corporate dining. My son Miles was about to be welcomed into the world and I needed to find a more suitable schedule for family life.

Shortly after making this decision, I found myself serving as Sous Chef for Google’s Madison office for the next four years, leading a team of professional cooks and providing a high standard of corporate dining to our guests. I left Google’s culinary program in 2021 and began a new position as Sous Chef for Exact Sciences’ new and evolving corporate catering program where our team worked as a farm to table operation as much as possible. It was a very exciting and new challenge to feed so many with a farm to table mentality and mission.

I believe there is a great opportunity with food to share stories and traditions from other cultures and perspectives, ultimately bringing us all closer together. This is what drives and inspires me everyday.

In my free time I love to be outdoors camping, hiking, kayaking, biking and snowboarding in the winter. Reading a book, caring for my houseplants and creating art is always a great escape for me in the evenings.

I’m very much looking forward to meeting all of you. Thank you for welcoming me into your organization.”

The post New Chef Begins This Month appeared first on Holy Wisdom Monastery.