You can watch a million cooking videos on YouTube to try to learn to make noodles and sushi, but if you really want some hands-on experience with guidance from a pro, sign up for a class at PAGU. This winter, James Beard Award-nominated chef Tracy Chang and her team are sharing everything they know about hand pulling Biang Biang noodles and making hand rolls (including the secret to perfect sushi rice and the art of torching fish) in a slew of afternoon cooking tutorials.

Take a peek at the schedule below and sign up here; classes cost $119 per person and run from 12:00 to 2:30pm. Each session is capped at 15 students per class so you’ll have plenty of face time with Chang to ask questions, and you don’t need any prior cooking experience to attend. And of course, there’ll be plenty of good eats to try and take home.

If you have any Qs you can give them a ring at 617.945.9290 or if you want to chat about planning a private or corporate class (they offer those, too!) shoot them an email for more info. In the meantime, keep an eye on their IG for updates on more classes in March including bao buns and Spanish tapas.

Winter Cooking Classes at Pagu

Saturday, January 13th: Hand-Pulled Biang Biang Noodle Class
Sunday, January 14th: Sushi and Hand Roll Class
Saturday, January 20th: Sushi and Hand Roll Class
Sunday, January 21st: Hand-Pulled Biang Biang Noodle Class
Saturday, February 3rd: Hand-Pulled Biang Biang Noodle Class
Sunday, February 4th: Sushi and Hand Roll Class
Saturday, February 17th: Hand-Pulled Biang Biang Noodle Class
Sunday, February 18th: Sushi and Hand Roll Class
Saturday, February 24th: Sushi and Hand Roll Class
Sunday, February 25th: Hand-Pulled Biang Biang Noodle Class