Wearing an official Four Seasons Sous Chef apron doesn’t necessarily make a good cook, but an evening cooking class with Executive Chef Brooke Vosika inside the kitchen at Four Seasons Hotel Boston can certainly help.

Offered to the general public once per month with themes ranging from “Haute French” to “Street Food Around The World," the cooking classes include hands on work, instruction, and recipes, aprons and gourmet treats to take home.

For Chef Vosika, cooking is more than a job – it’s a passion. Spending summers in upstate New York as a kid, he learned to love food and where it comes from as he gardened and cooked with his grandfather. Today, the cabin remains his retreat, with orchards and vines producing homemade maple syrup and apple cider, and wines under his Sawkill Creek label.