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

Cooking School - Update as of 07/14/2022: We are sold out; thank you for your interest!*

*If you wish to be added to a waitlist; please call our sales office at 417.690.2120.

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

Weekend Offered:

August 5th – 7th, 2022
 

Package Includes:

Accommodations at Mabee Lodge in a Suite (Friday and Saturday Night). Check-in begins at 4:00 pm.

Dinner for Two on Friday Evening in Dobyns Dining Room.

Hoge Greenhouses and Garden Tour, three-hour Cooking Class on Saturday with Lunch Included.

Sunday Brunch for Two in Dobyns Dining Room.

$899 per couple

COOKING CLASS MENU

Itinerary:

Friday, August 5th:

4:00 pm – Check into Mabee Lodge

Saturday, August 6th:

7:15 am- 7:55 am- Breakfast reception at the Lobby Fireplace; includes a photo with Chef

7:55 am- Load shuttle to visit Hoge Greenhouses and Garden

8:00 am- Arrive at the Garden

8:00 am- 8:45 am- Tour of the Garden and Greenhouses

8:45 am- Load shuttle to return to The Keeter Center

8:50 am- Arrive at The Keeter Center

8:50 am - 9:00 am- Short break in the Joe N. Basore Presidential Dining Room

9:00 am – 12:00 pm- Cooking Class with Chef

· Lunch to follow the cooking class in the Joe N. Basore Presidential Dining Room

· Please enjoy your afternoon exploring and relaxing. Dinner will be on your own.

Sunday, August 7th:

10:30 am- Sunday Brunch at The Keeter Center

11:00 am- Checkout
 

Dress Code:

Closed-toed shoes are required for all attending guests. Casual, fitted attire is recommended.
 

About Chef Stricklin:

Robert Stricklin has over 40 years of experience in the culinary arts. A man of many talents, Stricklin is the executive chef of Dobyns Dining Room—which serves upward of 300,000 guests per year—and 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, allowing students to become certified culinarians upon 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. 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.