Illustration by Jonny Ruzzo
After spending five years as a guest instructor at The Cooking School at Jungle Jim’s International Market, Leigh Barnhart Ochs took over as the school’s director in 2010. That same year, she compiled and edited The Cooking School’s 15 Years of Cooking School Recipes, just five years after producing her own cookbook Be Your Guest. We recently talked to Ochs about her culinary journey and heading up cooking classes at the state’s quirkiest supermarket.
What is it about cooking that made you want to make a career out of it?
I have enjoyed cooking since I was very young. The opportunity to make it a career was too good to pass up. The combination of cooking and teaching is perfect. Taking trips with students is fun, too.
You celebrated 15 years as the director of Jungle Jim’s Cooking School last year. What would you say is the most important lesson you’ve learned in that time?
Learning to pivot. Classes have changed a lot since 2010 when I became the director. We changed focus from demonstration classes to hands-on as demand changed. Then during COVID, we switched to virtual classes to keep things going.
There are a number of cooking classes available around town. What makes Jungle Jim’s classes special?
Our team of instructors and classroom staff have so much to give our students and with 30 years of operation, we offer something for everyone. We are a one-stop experience—you can take a class, buy all the ingredients and even the kitchen equipment before going home and cooking.
You’re a former café owner, right? What are the differences between running a café and running a cooking school?
The cooking school offers the opportunity to run a business and be creative at the same time.
What’s your favorite class at The Cooking School?
I love teaching pizza!
What’s your favorite ingredient and why?
That depends on the time of year. I love using seasonal ingredients and look forward using what is fresh at the market.
What’s the best meal you’ve ever had and why?
Dinner at Osteria del Cinghiale Bianco in Florence, Italy. Everything they make is delicious, but the chicken with pecorino and truffles is over the top. Simple, local ingredients, cooked perfectly.
What advice would you give to someone who wants to get into cooking?
Immerse yourself as much as possible. Take classes, read cookbooks and consider working in the industry to learn.
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