Big Green Egg Culinary Center

01/19/2024

Join us Tuesday, Feb 6th, 5:30PM ET at the Big Green Egg Culinary Center in Atlanta for an authentic Cajun experience.
https://biggreenegg.com/culinary-center/ -classes
Indulge in a menu that showcases the best of Cajun cuisine. Let's begin with delightful Mini Muffulettas and flavorful Cajun Wings. Then, savor a Grilled Cajun Caesar Salad, followed by the iconic dishes of Jambalaya and Gumbo Ya Ya. For the main course, delight in a perfectly grilled Filet of Beef Tenderloin with Cajun Compound Butter. And to end on a sweet note, indulge in our delectable Bread Pudding with Wh***ey Sauce. Prepare to become the ultimate Cajun Cook of your neighborhood as we provide you with recipes and guidance to master grilling your steak and shrimp. Don't miss this opportunity to elevate your culinary skills in the Cajun tradition!
https://biggreenegg.com/culinary-center/ -classes

05/19/2023

Hey from Big Green Egg Culinary Center- our friend and Butcher, Rusty Bowers is doing a whole hog breakdown next Tuesday May 23! Come watch and then we will cook parts of his fabrication. To register go to Biggreenegg.com and Learn and the Culinary Center. Go to classes and sign up - $100. Hope to see you there!

04/30/2023

May is National Barbecue Month. My friend an one of the Professional Chef Team here at the Big Green Egg Culinary Center - Thomas Griffiths an American Culinary Federation Certified Master Chef thought barbecue pizza would be a great assignment. Here are a couple of many that he made.
Roasted Chicken, Mushrooms, Asiago and Tarragon
Cheesesteak! Steak, Tomatoes, Onions, Asiago, Oregano!

Folks I want to see what you EGG up this month. Post your passion right here! Our site gets hits of course here at the BGE Mothership in Atlanta, but all over the world. Let’s see what you got smokin!

04/30/2023

Smoke on the Porch Saturday was all about Wok cooking. I gave several demos through the day and as you can see it was amazing. Just a pro tip. These were the XL BGE. I had some sparks hit me today in the face. So be careful my friends. I think a L BGE I would not have had the gap. BUT isn’t it beautiful. I love food and love cooking on the BGE! From the Culinary Center have a great week!

04/27/2023

Join us on May 23rd from 5:30 pm to 8:30 pm to see Rusty Bowers, our friend and owner-butcher of Pine Street Market, demonstrate how to butcher a whole hog. If you're a BGE fan and have never watched a breakdown before, this is your chance to see it up close and even cook the cuts of meat on the Big Green Egg. To sign up visit https://app.acuityscheduling.com/schedule.php?owner=17867259&appointmentType=32895927
The fee is $100.00, and remember that class size is limited, so sign up soon!

Schedule your appointment online Big Green Egg

04/08/2023

From the BGE Culinary Center I hope everyone has a Happy Easter and Passover Big GREEN Egg. Stay safe!

04/05/2023

The attached photo is my mugshot taken a few weeks ago. To introduce myself, my name is Chef Guy T. Anderson, and I have more than twenty-five years of experience as a Certified Executive Chef in the food service industry. I pursued my culinary education at the Culinary Institute of America in Hyde Park, NY, and completed my externship at the Platinum Club Woodfield Country Club in Boca Raton, FL. After relocating to Atlanta, I was offered a position at the renowned Le Cordon Bleu College of Culinary Arts, where I served as an instructor for eight years.

Prior to joining Big Green Egg, other positons I have held include Executive Chef at Kennesaw State University, managing a staff that provided fresh meals to 8000 students a day, and have also lead the kitchen staff at both Westin and Hilton Hotel properties here in Atlanta.

I and thrilled to part of the team at Big Green Egg, running the Culinary Center and leading cooking classes. In my short time here, I've had the opportunity to cook for BGE founder Ed Fisher, as well as for the administration and the rest of the building. We have also held several corporate events and I am very excited about the return of our schedule of classes. Cooking on a Big Green Egg is a great experience, as it infuses your food with a smoky flavor and enhances its taste.

I have been married for 26 years and my wife and I have three Siberian Forest Cats named Eddie Van Halen, Lenny Kravitz, and Bella. During my free time, I like to read about culinary history, particularly that of early Colonial America. I am passionate about food and the joy it brings me.