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American cooking class

New Orleans spice, BBQ energy and comfort food with elbows out

An American cooking class at Kromans is for groups who want to cook with volume, warmth and clearly defined regional traditions. New Orleans, Cajun and Creole bring oysters, crawfish and seafood velouté, while the broad all-American dinner arrives with burgers, BBQ spare ribs, corn, rib roast, Caesar salad and pecan pie.

It suits companies, teams and private groups looking for an evening in Copenhagen with food that does not stand apologising in the corner. There is plenty to fry, assemble, braise, season and laugh about along the way. Discreet? Not necessarily. Full of flavour? That is the plan.

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The gastronomy
About the theme
Creamy polenta topped with braised beef, blue cheese crumbles, and chopped herbs on a rustic wooden table with a glass of red wine beside it.

Our American cooking classes

Here you will find our American classes. One route leads to New Orleans with oysters, seafood and crawfish. The other goes all-American with burgers, BBQ, corn, rib roast and pie.

Great American Food and “hygge”

Cajun Cooking
Join us on a fabulous gastronomic trip to Ol’ Nawlins, set to the sound of zydeco and Cajun rhythms.
  • Oysters Rockefeller
    – the originals from Antoine’s, 1889
  • ‘Ol’ Man River’ aubergine boat with prawns and mussels in shellfish velouté
  • Chicken and crawfish Creole with homemade brioche
  • Mississippi mud cake with vanilla and bourbon whiskey parfait

DKK 1,495 excl. VAT

Drinks included

Great American Food and “hygge”

Yee-haw! Unleash your inner cowboy and settle in for a convivial evening with an authentic all-American dinner.
  • Prawn burger with aioli and American cocktail sauce
  • BBQ spare ribs with coleslaw and buttered sweetcorn
  • Whole-roasted rib of beef with home fries, béarnaise sauce and the original Caesar salad
  • Pecan pie with lime and mint sorbet

DKK 1,495 excl. VAT

Drinks included

A Little American Affair…

  • Scampi roll in brioche
  • Steak served with the original Caesar salad and home fries
  • Upside-down apple pie with homemade vanilla parfait

DKK 1,050 excl. VAT

Drinks included

Booking

Choose one or more classes and get in touch. We always speak with you first, so together we can find exactly the right option — including if you have any particular requests or requirements.

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More about American gastronomy

American gastronomy only makes sense if you accept that the USA is not one cuisine with one flavour. It brings regional traditions, immigration, comfort food, barbecue, seafood, diner culture, Southern warmth and big-city energy into the same large pot. And yes, the pot is large. This is America, after all.

The Cajun and Creole thread in the menu points towards Louisiana and New Orleans. Antoine’s in New Orleans describes itself as the birthplace of Oysters Rockefeller, giving the dish genuine historical roots rather than a glossy layer of restaurant nostalgia.

The all-American thread carries a different energy: scampi burgers, BBQ spare ribs, corn, rib roast, home fries, béarnaise, Caesar salad and pecan pie. This is a cuisine of comfort, smoke, richness, sweetness, seared crusts and accompaniments that genuinely have something to say. Not a small, neat arrangement that takes six minutes to explain.

The American theme works at Kromans because the food combines craft with good humour. Creole seafood velouté requires flavour and balance. Ribs need time and seasoning. Rib roast demands respect for heat, juiciness and resting. Pie should not merely be sweet. It needs to land the evening with a little Southern weight and dessert pleasure.

The social setting makes the craft easier to absorb. When people work together on ribs, crawfish, steak, corn and pie, tasting and adjustment happen naturally. This is not a quiet evening with folded hands. It is food with a pulse, and the average meeting room could learn something from that.

Explore the American kitchen in greater depth

An article about two Southern culinary traditions, their flavour logic and why they work so well with seafood, crawfish and spiced dishes.
An article about heat, smoke, juiciness, seared crusts and seasoning in the broad American comfort-food tradition.
An article about oysters, restaurant classics and the food history that makes New Orleans about more than spice and jazz.

FAQs

What is an American cooking class at Kromans?

An American cooking class at Kromans is a sociable food experience in Copenhagen where you prepare American-inspired menus together.

The menus range from Cajun and Creole with New Orleans influences to an all-American dinner of BBQ, ribs, steak, corn and pie.

Who are the American classes suitable for?

They suit companies, teams and private groups looking for an evening of bold flavours, clear tasks and relaxed kitchen energy.

This is a theme for groups who would like to gather around food with rather more volume than a cautious little Tuesday salad.

Do we need previous cooking experience?

No. You do not need previous cooking experience. The classes are designed so that most people can take part.

The chef guides you through the work, and you learn by frying, tasting, stirring, assembling and adjusting as you go.

What do you learn in an American cooking class?

You learn about seasoning, heat, seafood, BBQ, steak, accompaniments and desserts with American character.

It is not only about making large dishes. It is about making the flavour work so that volume does not become mere noise.

Where does the class take place?

The class takes place at Kromans in Copenhagen, where groups cook together with professional structure and generous hospitality.

It is ideal for company events, team building and private groups who want to make something together rather than sit politely waiting for the next item on the agenda.