The head chef preparing food at the Dobyns Dining Room kitchen before it is served to guests.

Cooking School 

Cooking school classes are fully commited as of 06/29/2021. Thank you for your interest in this event. 

 

Cooking Class with Chef

Enjoy a culinary-filled weekend with award-winning Chef Robert Stricklin learning recipes that feature American fine-dining cuisine.

Weekends Offered:

July 23rd – 25th, 2021  (sold out)

August 13th – 15th, 2021  (sold out)

 

Package Includes:

Accommodations in Mabee Lodge (Friday and Saturday Night)

Dinner for Two on Friday Evening in Dobyns Dining Room

Edwards Mill Tour* and Cooking Class on Saturday Morning and Afternoon

Sunday Brunch for Two in Dobyns Dining Room

$899 per couple

Detailed agenda will be provided before arrival.

 

*About Edwards Mill: 

How many grist mills have you visited? We know ours, Edwards Mill, to be special as it is one of the few working grist mills in the state of Missouri. Built in 1972 on the College of the Ozarks campus, this mill plays an intracule part in the production of student-made products. As you participate in Farm to Fork, you will be able to experience the milling process firsthand and sample some of the finest treats highlighting our milled goods.

About Chef Stricklin:

Robert Stricklin has over 40 years of experience in the culinary arts. A man of many talents, Stricklin is executive chef of Dobyns Dining Room—which serves upward of 300,000 guests per year—as well as an assistant professor of culinary arts at College of the Ozarks. Stricklin was instrumental in garnering accreditation from the American Culinary Federation (ACF) for the College of the Ozarks culinary arts program, which allows students to become certified culinarians upon their graduation.

Stricklin’s professional accolades are numerous. He was in the first class of the American Culinary Federation’s Chef Apprenticeship Program, graduating with honors. Following his time in the ACF Chef Apprenticeship Program, Stricklin worked in Four- and Five-Star venues in Switzerland, Chicago, New Orleans, New York, Philadelphia, and Nashville.

Stricklin has been featured on Andrew Zimmern’s “Bizarre Foods,” in September 2018. He also has been featured in Plate magazine, Feast magazine, and 417 Magazine. In 2006 and 2007, he was named Chef of the Year by the Springfield/Branson chapter of the American Culinary Federation, and in 2002, Stricklin was named Restaurateur of the Year by the Missouri Restaurant Association. Most recently, Stricklin was awarded a Golden Fork Award by The Southwest Missouri Restaurant Association.

Despite Stricklin’s many accomplishments, he maintains that he is ultimately a teacher. He relishes the opportunity to impart the wisdom of his years to his students. Stricklin is an invaluable part of the College of the Ozarks’ culinary arts program and Dobyns Dining Room, cherished by his students and student workers alike.