Cooking Class - Sweet Camp Classics

With Chef Nathan or Resident Chef
4.8 (37 Reviews)
CHEF’S PLACE
a collage of fair favorite desserts and making pie crust
funnel cakes with whipped cream and strawberries
close up of making pie crust
cooking blueberries in a pan with sugar for pie filling
s'mores bars
Chef Nathan or Resident Chef's venue
1/6
a collage of fair favorite desserts and making pie crust
funnel cakes with whipped cream and strawberries
close up of making pie crust
cooking blueberries in a pan with sugar for pie filling
s'mores bars
Chef Nathan or Resident Chef's venue
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$89 PER PERSON

all-inclusive: 2-hour class,3-course meal.

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Your CHEF

Chef Nathan or Resident Chef
4.8 (37 Reviews)
Oklahoma City
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Chef Nathan brings skill, creativity and a passion for teaching to every cooking class. With a background in diverse global cuisines, he loves helping guests gain confidence in the kitchen through hands-on, approachable techniques. Whether guiding beginners or seasoned home cooks, Chef Nathan ensures every class is a fun, engaging and delicious experience.
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Cozymeal Benefits
Arrow
World-Class Hosts
World-Class Hosts
Join the best chefs, mixologists and guides in the industry.
Beginner to Expert
Beginner to Expert
Every skill and interest level welcome.
Endless Options
Endless Options
From cooking to mixology to tours and beyond.
Flexible Locations
Flexible Locations
In-person or online.

WHAT YOU’LL DO

Reminisce with the sweet flavors of summer camp in these decadent desserts.
The delightful treats you’ll create in this hands-on cooking class are brimming with fun and creativity. A talented chef shares expert tips for frying fluffy, golden funnel cakes. You’ll practice working with pastry dough to pair with bright blueberry filling. Then, put a tasty twist on a campfire favorite with ooey gooey s’mores bars.
Guests are welcome to bring wine and beer to enjoy during the class.
This class is suitable for ages 14+ with an adult present. Children under 17 must be accompanied by a paying adult. Class price is per person.

Your Menu

Jul 5th at 10:00 AM
Funnel Cakes
Double Crust Blueberry Pie
S’mores Bars
For public cooking classes, menu changes cannot be made. For private events, most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request.
Adjustments cannot be made during the event.

About This Experience

CLASS SIZE
CLASS SIZE
1 (min) to 16 (max) people.
MEAL COURSES
Meal Courses
3 courses
EVENT DURATION
EVENT DURATION
2 hours
CONTACT
CONTACT
For larger parties or private events, contact service@cozymeal.com or 800-369-0157.
FLEXIBLE BOOKING
FLEXIBLE BOOKING
Cancel or reschedule your reservation up to 48 hours before the event
PROTECTED PAYMENTS
PROTECTED PAYMENTS
Our Secure Cozymeal Escrow System™ allows you to book with confidence
CANCELLATION POLICY
Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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Your CHEF

Chef Nathan or Resident Chef
4.8 (37 Reviews)
Oklahoma City
Verified chef
Verified Chef
Chef Nathan brings skill, creativity and a passion for teaching to every cooking class. With a background in diverse global cuisines, he loves helping guests gain confidence in the kitchen through hands-on, approachable techniques. Whether guiding beginners or seasoned home cooks, Chef Nathan ensures every class is a fun, engaging and delicious experience.
View all of Chef Nathan or Resident Chef's Experiences >

Where You’ll Be

Chef’s exact address will be shared once the booking is accepted.

REVIEWS

Chef Nathan or Resident Chef's Overall Rating

4.8 / 5

Based on 37 reviews

Reviews guests left for other experiences with Chef Nathan or Resident Chef

Shawn M. Shot

Shawn

02/03/2026
Highly recommend! Entertainment and a delicious meal...a great date night!
Kirsten H. Shot

Kirsten

01/15/2026
We actually had Chef Dylan and he was fantastic. The Chicken Gratin was delicous and we are eager to get the recipies to try at home.
Rebecca A. Shot

Rebecca

11/16/2025
Great job controlling everything, but, baked potatoes were cold and the butter didn’t melt. We cooked the shrimp first and it sat until the end of the class. We thought the shrimp cocktail was going to be an appetizer. Over all it was a fun experience! I hope we get the recipes soon.
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