Thanks to those who have taken time to share information about Purple Kale’s workshops and custom classes, and for helping spread the word about our unique and thorough instruction. Below, some notes from former Purple Kale students. For words from the press, click here.

“Big big thanks for the most amazing afternoon of learning and playing and eating. I have had a wonderful day today that ranged from cleaning out my frig from top to bottom, then all the kitchen cabinets (!) . . . I’ve rearranged our kitchen set up so it’s so much better for working in …. and that’s the best because the kitchen is TINY. So thanks again for the incredibly intelligent and well-prepared class. I will most definitely be recommending your classes to anyone within earshot.” — Liz (Vegetarian workshop, 1/15/2012)

“What a wonderful workshop today–mindset-changing, inspiring, and fun! I look forward to putting into practice some of the ideas we discussed, even if it’s just small steps for now. Thanks, again!” — Olivia (Parents workshop, 12/6/2011)

“I was really thrilled with today’s class. It’s so great to have a whole new way to think about food prep. I love the modular approach that you’ve developed and look forward to taking another class.” –Jill (Parents workshop, 12/6/2011)

“Thank you so much for such a wonderful class. It was such a paradigm shifting experience that I feel will revolutionize my approach to cooking. I am still taking it all in, but feel really inspired.” –Angela (Vegetarian Pantry, Calling All Cooks workshop, 12/4/2011)

“Thank you for such a fantastic experience yesterday. I was thinking about the workshop and your suggestions all day and am very excited to implement.” –Nellie (Parents Workshop, 11/9/2011)

“I arrived home to an empty house but a kitchen a complete mess. My wife had carved three giant pumpkins with my two daughters and a friend. They left a big bowl of all the pumpkin innards and cuttings in the middle of the counter. You’ll be proud to know that as soon as I looked at it, my mind went “hmmm, what could I do with that….”.–David (Vegetarian workshop, 10/15/2011)

“I am so thankful to you for your most amazing workshop. We are living with your ideas and slowly trying to adapt them to our hectic household. My husband has been doing alot of plant based cooking and I’m trying to merge your brilliant ideas and strategies into our kitchen. The process is slow, but I think that is a good thing.” –Mary (Parents workshop, 10/16/2011)

“David & I had a terrific time at the workshop (and we were too stuffed to have dinner!) So far David has turned a badly bruised under ripe mango into mango ‘jam,’ I’m about to caramelize some extremely tart pineapple, and David is planning on making a double recipe of pasta tonight & saving the extra. So, I guess you could say we were inspired!”–Janet (Vegetarian Workshop, 9/18/2011)

“Your workshop was so inspiring.  To be honest, when I signed up with my friend Aisling, I didn’t spend much time reading about the workshop or looking at your website.  I signed up thinking it would be a fun way to spend an afternoon with some friends, learn a few recipes, and maybe some good tips.  Not only was it fun and delicious, but your workshop went way beyond all my expectations!!  For a long time I have felt hostage to dinner cooking, and what I call, the five o’clock crunch.  What I learned from you about mise en place as applied to family life, is invaluable and has already helped me be more efficient and creative.”–Roxanne (Parents Workshop, 3/6/2011)

“Thanks for a fantastic, cozy, informative day! As a mom to a 2 year old in a vegetarian home, I have been cooking the same rotation of rice/beans/tofu/veggies/tempeh etc. for years now and have become bored with my lack of creativity and frustrated with the time it takes to prepare these healthy-ish meals. I can’t express how helpful this class was. Not only was it inspirational and educational, but I might even say transformational.

After yesterday’s class I was so inspired that I went out this morning to get a few key ingredients I didn’t already have at home and spent 3 hours cooking 6 simple recipes. It was remarkably easy and produced 2 distinct and unique meals for today (lunch and dinner) and I am left with a range of provisions in my fridge & freezer to use all week long. I’m excited about the abundance of ways to combine these foods as well as the other recipes Ronna provided in our packets. I feel like I just bought a few new “accent” pieces for my wardrobe that will make all my outfits look more interesting and fresh again.

Another result of the class was the confidence it gave me to try some new ideas in the kitchen and play around with flavors, types of preparation, and ingredients that I would never have tried unless I’d tasted them first hand (celery root, freeke, cranberry beans, poached fish etc.).  Overall, it was a wonderful experience. Everyone created delicious meals, we had yummy wine, good company and a ton of fun.”–Rachel (Parents Workshop, 3/6/2011)

“What a unique and enjoyable cooking class! Ronna turns the whole idea of menu planning and following recipes on its head. This is ideal for people like me who won’t compromise on eating well and healthy, even when you only have a few minutes to throw together a meal. It’s very inspirational for people who like to eat seasonally and appreciate tasty food. It’s all about the “bridges” and “blocks”. The herbed butter was the perfect thing to saute my salmon in last night. Thanks for a scrumptious day and excellent tool kit!”–Aisling (Parents Workshop, 3/6/2011)

By the way, tonight I made chicken stock from your recipe with three chickens that were leftover and frozen. Then, I made Risotto using first, some saved chicken jus, and then I added a big blob of onion jam. I also defrosted a container of the turnip soup, that I had made last month, and I added a half of a cup of the chicken broth and a blob of heavy cream, and put it into the blender to smooth it out from the applesauce texture. Steamed some peas and had myself a fabulous tasting meal! I am impressed by how much I was able to pick up from your workshop that I have been able to implement into daily life- the saving and reusing of most of the food by-products, the having handy-in-the-refrigerator the incredibly versatile blocks/bridges like the onion jam, chicken jus, and how it becomes easier and easier to build confidence with these minor culinary victories. Before, I would have started some impossibly complicated recipe, invariably failed in some step, ended up with a bland tasting end product, and that would quell any desire to cook from scratch for a long time. Bravo to Ronna for your great instruction!”–Jackie (Open Workshop, 2/5/2011)
“I took the class with a friend and in addition to being lots of fun (and full of yummy things to taste), it was a real inspiration for busy parents. I describe it to people as “culinary geranimals” – teaching you how to mix and match from yummy ingredients that you can front load preparation of in your spare time, so that on those busy weekday nights, you can quickly whip up a delicious meal in no time flat (or as her website says, literally 2 minutes).” –Eve (Parents Workshop, 9/12/2010)

“One more vote for Ronna Welsh’s cooking Purple Kale Kitchenworks
workshop! Ronna is an approachable, articulate, organized, and
talented chef who has created a workshop that teaches home cooks to
run their kitchens like a professional from an efficiency and quality
standpoint. I consider myself to have solid cooking skills. I am
committed (admittedly some more days than others) to cooking a healthy
meal for my family. Before participating in Ronna’s workshop, I was
completely tied to recipes. I planned our meals every weekend,
shopped for what I needed, and cooked 5 nights/week. From Ronna, I
learned to shop for what appealed to me and looked good, to prepare
each food so that it can stand alone in terms of flavor, and then to
combine the various things that I prepared in ways that I never would
have imagined. I walked away understanding how restaurants create the
multi-dimensional flavors we all enjoy so much. I am well on my way
to adopting her method — so much so that last week when my husband
and I tasted a spelt salad at Al Di La wine bar we agreed that this
was something we can now create at home.” –Tara (Open Workshop, June, 2010)

“I fourth (or is it now fifth?) recommendation for Ronna. Her method is truly brilliant. It’s not just a cooking class, it’s actually a methodology of cooking that allows even the beginner cooks to experiment with great results. And I should add that Ronna is a fantastic chef. If you taste her food, you might find even your most favorite restaurants disappointing.” –Angelina (Parents Workshop, 2/5/2011)

“I also liked the general correlation between the challenges of a professional kitchen and the challenge of cooking while working and having kids – the planning, preparation, and assembly concepts all apply really well, and I really liked the idea that Improvisation (work with what you have, don’t worry about what you don’t have) is what it’s really all about .” –Mark (Open Workshop, October, 2009)