Canning and Cooking: Root Vegetables *NEW*

Let’s preserve root vegetables and cook with them. We’ll learn about how to select quality produce, types of root vegetables that can be preserved, the equipment you'll need, and techniques to preserve including canning and pickling. Then, you’ll learn how to use preserved root vegetables to make root vegetables salad, winter soup, and roasted chicken with side dishes. We’ll enjoy the meal in class and take home jars of your preserved vegetables.



Start Date

March 8, 2020









Sunday, 11am-3pm. Mar. 8

Instructors: Ploy Khunisorn, Afton Cyrus


Ploy Khunisorn

Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. She is also a senior program manager for the culinary arts, business, technology, home, and science at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. With her passion for cooking and baking, she has expanded her repertoire teaching Japanese, Korean, vegan, gluten-free, pastry, and more.

Chef out her food passion on Instagram: @ployskitchen


Afton Cyrus

Afton Cyrus is a Test Cook and Editor at America's Test Kitchen, where she develops recipes for a wide range of cookbooks and online content for the home cook. In addition, she is the owner of Jam Sessions, a small business making and selling small-batch, locally-sourced jams and jellies. Afton teaches canning and preserving classes throughout the Greater Boston area, and also offers private in-home canning parties for those who wish to learn or further develop their skills. Prior to her culinary career, Afton was a teacher and administrator in the Boston Public Schools, and she loves teaching students of all ages! Learn more at