Nothing to It! Culinary Center

Location
225 Crummer Lane
Reno, NV 89502
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Contact
Jay Bushman
775-284-2665
Fax: 775-824-4053
jay@nothingtoit.com
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We started Nothing To It! Cooking School in 1995 at the request of friends eager to improve their skills in the kitchen. Since then, the school has grown from classes around our kitchen table to our present 6,000 square foot Culinary Center. Nothing To It! Culinary Center includes a cooking school with hands-on and demonstration classes taught by our culinary director, Lara Ritchie, and a wide variety of Master Chefs, a Napa Valley style gourmet deli and full service catering company, and a kitchen store with a wide variety of ingredients, appliances and accessories for people who love to cook.

At Nothing To It! our goal is to share our passion for good food and gourmet cooking with you. Our philosophy is to not just provide cooking classes, kitchen products, or a great lunch in our gourmet deli- we want to teach you how to use those techniques and tools to create a wonderful meal for you to share with your family and friends. The enjoyment and satisfaction that comes from preparing and enjoying good food is what Nothing to It! is all about. Please ask about our unique Corporate Team Building and Client Appreciation events.

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What Others Are Saying

4
Based on 35 reviews

Marilyn Y.
I love this place and the owners, Jay and Lara, who is also the culinary director. Lara's passion for food is infectious. The hands on classes are the... Read More


Celeste S.
I received "admission" (whatever we want to call it) to their Ladies Night - Bites and Bubbles class as a Christmas gift. I have never, ever taken a cooking... Read More

Upcoming Events

April 18
Steampunk Tavern Stroll
Dress up like Victorian-era neo-futuristic sci-fi characters and go from tavern to tavern tasting...

April 18
High Desert Steampunk Expo
Relish in all things Steampunk at this two-day event. Activities include costumes, art, fashion...

April 18
Reno Craft Beer Week
A regional festival for traveling beer enthusiasts and local fermentation aficionados.

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