After 45 years as a chef, Paolo Nota has stepped away from the restaurant business, but Lehigh Valley residents still have an opportunity to learn from him and to enjoy his cooking.

Nota will be teaching a noncredit class at Northampton Community College, as well as offering a private dining experience for small groups. Both will take place at the Fowler Center, 511 E. Third St., Bethlehem.

“Explore the Culinary World with Chef Paolo” will include lessons on fresh pasta, fish, meat and soups. The class will begin in mid-June and run through mid-September. Instruction will include both techniques, like how to use a knife to debone a fish, and dishes.

“Every lesson will be in a happy and relaxed atmosphere,” Nota said.

Kitchen accidents happen “when people are worried about making mistake,” he added.

Participants will learn to make “a quick, fresh marinara,” New England clam chowder, lobster bisque and Nota’s approximation of the popular American dish, Italian wedding soup.

“I was confused many years ago when I came [to the U.S.], and they asked me to make Italian wedding soup,” Nota remarked. “We don’t have Italian wedding soup in Italy.”

Learning the way food is prepared and enjoyed in Italy is a vital part of the course. For example, far more chemicals are used in food production in America. Here, thousands of chemicals are permitted; in Italy, just a few are allowed.

“Food is expensive, and [preparing it] takes time,” Nota observed.

During his time at Woodstone Country Club, Nota introduced several authentic Italian and French dishes, to which patrons responded positively. He has French heritage as well as Italian.

“You have to challenge yourself to open your mind to these flavors,” he said, noting his dishes at the country club were positioned as “exploring Europe through food.”

He contrasts the heavy garlic flavor and reliance on frying in Americanized Italian dishes with the lightness and subtle flavoring of authentic Italian cooking.

In addition to the cooking class, Nota will be part of the brand-new “Private Dining Experience with Local Executive Chefs” that NCC is introducing this spring.

Janet Eaton, program manager, said, “For up to eight couples at one time, it’s like a chef’s table. Paolo cooks in front of you, explains what’s going on, tailors the menu to your party, including diners’ allergies, and certified sommeliers accompany Paolo in the kitchen and pair wines with the dinner.”

Community members interested in the class or in the private dining experience may contact Eaton at 610-872-4172 or jeaton@northampton.edu. The private dining experience requires at least two weeks’ advance reservation.