Cooking, along with driving British automobiles and carving Super Bowl MVPs out of bars of soap, is one of the most challenging skills to learn without hands-on instruction. Today’s Groupon offers you confidence in your culinary abilities with $40 for any class valued up to $65 with Well Done Cooking Classes. Learning how to assemble delicious dishes means you'll save the extra calories, high cost, and embarrassing moments involving tuna fish that are commonly associated with eating at restaurants. As the years go by, your hearty and nutritious dishes fuel your alien keepers’ victories against the galaxy-conquering Reptailians. However, your cries to be returned to your home planet fall on deaf ears. As victory draws closer, thanks to your cooking, you give an emotional speech that teaches the aliens the meaning of the human word family, which finally convinces the aliens to bring you back to Earth. Of course, you cook them one final meal before you go, ensuring your friends’ victory. The second-worst thing about learning how to cook is dealing with the cleanup.
Within the kitchens at Chefs 2b, culinarily-curious kids learn to use their own hands to whip up delicious repasts and then pick up and taste the flambéed fruits of their labor beneath the watchful eyes of certified chefs. Variety abounds in the 1.5-hour-long cooking classes, where cheflets may bone up on cuisine from other countries, learn basic techniques, or reflect on the importance of keeping the lid on the blender. Classes are equal parts art and science, and kids learn how, like scouting for boy bands, a combination of disparate ingredients can come together to create something wholesome and harmonious.
Young Chefs Academy provides a fun, safe, and motivating environment for kids to become acquainted with the art of food and food presentation. Engaging chef instructors instill lessons of kitchen etiquette and safety in youngsters growing up in a world full of laser can-openers and sharp pasta rakes, giving children a capable handle on their surroundings as they journey into the land of food. Classes educate a variety of age groups, with specially catered classes for the kindergarten elite and junior line cooks, combining nutritional meals with basic food-prep skills that teach how to correctly follow a recipe to edible fruition. Senior flambéists are offered advanced classes that dig deeper into kitchen secrets and hone specific skills and techniques that expand the parameters of cooking creativity. Most classes last 90 minutes.
For more than 40 years, Gonzales School of Languages has unraveled an array of tongues with group and private language lessons for all ages, taught by native speakers. The staff of instructors gets novice linguists started on their paths to becoming master polyglots during interactive classes, sharing their own anecdotes and experiences while instilling knowledge of the target language's culture. Small-group classes allow for a variety of basic communications among students and their instructors, and the one-on-one nature of private courses provides a tailored experience for advanced students who are tired of practicing by shouting into caves.
Food—buying it, cooking it, relishing it—is central to The Life Long Weigh. Karen Hill, M.D., and her team of registered dieticians anchor their weight-loss and detoxification programs in diets of whole foods. During tours of grocery stores, they holler about the benefits of certain grains, vegetables, and other natural ingredients. Cooking classes teach students how to pack vegan meals with protein and prepare satisfying desserts without loads of sugar. Dr. Hill's weight-loss programs also include group meetings and behavioral therapy to motivate clients to follow through on their new diets.
Kris Bistro & Wine Lounge's executive chefs Alain LeNôtre and Kris Jakob, who has been featured in the Houston Chronicle, tap nearby farms and recruit skilled culinary students to cultivate a menu showcasing local ingredients. Artisan breads made in house prime palates for a three-course meal filled with friendly banter before starters roll over tongues as intriguingly as ballads in pig Latin. The grilled-shrimp appetizer binds gulf crustaceans together with vegetables in a decadent shellfish bisque with hints of cognac. The kitchen's sweeping glass walls afford visual contact with three prep areas and let diners watch culinary adventures as closely as an Oompa-Loompa's parole officer.