Heart-shaped measuring cups. A frilly cherry-print apron. A five-minute brownie oven. Looking like Rachael Ray’s kitchen had been hit by a shrink ray, Foodie Kids’ store brims with tiny gadgets for playful cooking endeavors. The storefront is one facet of owner Barbara Beery’s mission to spark children’s passion for cooking and nutrition. To that end, Foodie Kids hosts culinary classes and cooking camps, where students follow wholesome and simple recipes to create fruit popsicles, chicken tenders, and guacamole. Kids can also attend Makery drop-in decorating sessions and pick out cookbooks to read to pet gingerbread men.
Make It Sweet is a baker’s dream. Across 7,000 square feet, more than 5,000 baking and decorating products line the shelves, from colorful sprinkles to instructional books on how to sprinkle sprinkles. Staffers help visitors find the supplies and tools they need to also craft beautiful cakes, cookies, and candies for special occasions of all kinds. Their resident instructors lead a variety of classes, and seasoned pros often visit to conduct special guest courses on topics such as sugar sculpture, fondant figures, and more.
e-Careers helps students flesh out their resum?s and advance their careers with continuing education, available online, 24 hours a day, seven days a week. The company hosts study programs that detail children?s education, web design, and most foreign languages, excluding the language of robot love. To simulate the traditional classroom experience as much as possible, each course comes to life with animated content, video and audio training, and virtual laboratories. Likewise, communicative features such as discussion boards allow participants to collaborate and converse, eliminating the need to send tweets when the teacher?s back is turned. Technical support is available 24 hours a day Monday?Friday by phone, email, and online chat.
Don't be fooled by the name; Austin Food Park is home to a host of recreational fun, from kayak tours to off-road racing remote controlled cars. During the summer, parents can enroll their kids in interactive camps, which are packed with historic tours of Austin via segway, scavenger hunts, and team-building exercises. Austin Food Park also features a remote control car racetrack and off-roading course, and the facility provides kids and adults with electric car rentals upon purchase of a ticket to the tracks. Holding true to its name, Austin Food park does indeed serve food from 6 a.m. to 2 a.m., dishing out everything from Mexican to Chinese to shaved ice.
The sustainable Thai cooking classes at Thai Fresh have an edge on any cooking course looking to compete: their instructor is co-owner Jam Sanitchat, who developed her skill set over countless hours spent in her grandmother’s kitchen in Thailand. The fully stocked market not only hosts classes where students learn how to cook, but supplies them with the ingredients they need to make their own Thai meals. The deli area serves up inspiration with an extensive menu featuring classic Thai dishes and samples of dishes currently being taught in Sanitchat’s classes. Sanitchat brings an extra kick to her authentic recipes with local, seasonal, and sustainable ingredients such as free-range eggs, grass-fed beef, and rice noodles shaped by local document shredders.
Thrice, the neighboring café, serves fresh-baked pastries and sandwiches made onsite daily. A schedule of singers and folk artists entertains diners as they sip coffee, wine, or give themselves suds mustaches with local beers on tap.
Nicole Butler grew up cooking two different kinds of food. Her mother preferred cuisine using French-inspired flavors and techniques, and her father adhered to recipes for down-home comfort foods. Being from southwestern Louisiana, Nicole didn't find these two styles to be that disparate, and she recognized the influences that each had in creating the region's iconic Cajun cuisine.
Nicole brought memories of those flavors to Austin, where she received her formal culinary training from Le Cordon Bleu. This education introduced her to the benefits of cooking with local and sustainable ingredients, which encouraged her to rethink the recipes she'd cooked throughout her childhood. At Beau Cherie Cajun Cooking, she combines homespun cooking tips with those she learned at culinary school, teaching students how to prepare relatively healthy Cajun staples without sacrificing the bold flavors.
Each hands-on lesson addresses a different theme, spending more then three hours on Cajun classics, Louisiana comfort foods, or French dishes. Recipes such as red beans and rice and beef bourguignon represent the cultural extremes, but dishes such as creamy bisque with crawfish tails and brandy demonstrate how the various styles work together in Cajun cuisine. After preparing a four-course meal, students sample the food before taking the leftovers home to practice for any upcoming food fights.