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 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.
The seasoned and passionate chefs at Classy Kids Cook helm after-school cooking classes designed to teach burgeoning culinarians to create their own creations from scratch. During these interactive classes, students ages 6–17 will review, learn, cook, and devour recipes, sizzling up dishes devoid of Play-Doh cardamom. Teachers guide participants through themed classes such as Now, That's Italian, Science in the Kitchen, or Fall Farm to Table Cuisine; schedules change monthly. The class makes sure to cover cooking safety and etiquette, including knife skills and proper equipment usage. An open start time, which allows classes to begin before 4 p.m. and end at 6 p.m., ensures after-school drop-offs enough time to work on a 300-pound cupcake decorated like a baby panda.
The chefs at Calbra Classics place heavy emphasis on Nigerian and West African cuisine that is hearty as well as healthy. Whether the food is housed in chafing dishes during a catered meal, whipped up by a personal chef, or delivered to busy families, customers can rest assured that they'll be eating square meals as comforting as if they came from their own stove. In addition to a menu that features savory and rich coconut rice and flavorful stewed goat meat, among other dishes, the chefs also lead hands-on cooking classes. During a single session or multiple-week course, a small group of students learns how to create authentic meals, sampling their results along the way. Afterward, students will be given the recipes they used in class so they can replicate them at home.
If there's a vegetable that can't be pickled, Matt Bressan has yet to find it. As the owner of Fresh Crunch Pickles, he excels at brining and jarring veggies such as cucumbers, cabbage, beets, and ginger in an array of traditional flavors. He and his team showcase their gallery of pickled delights on a simple white and green-checked, picnic-style tablecloth every weekend at five Capital-area farmers markets. Bressan also inducts others into his art with pickling classes, which elucidate the basics of making sweet and spicy, bread-and-butter, and other pickle varieties. Every workshop includes a complimentary jar that students can take home and plant in their backyard to grow their own pickle tree.
I Wish Lessons’ professionally guided classes convene in various venues throughout Chicago, Boston, DC, and Detroit, uniting and educating like-minded learners in vibrant social settings. The company’s hundreds of teachers have educated countless learners while introducing them to new friends and planning private events, including birthday parties and baby showers. Classes broach a multitude of engaging, lighthearted subjects, such as beer and bacon pairing, scotch tasting, cupcake decorating, and sushi rolling.
Armed with an expansive library of recipes and party-planning prowess, Entree Metropolitan's event specialists work closely with clients to bring soirees to fruition. Menus culled from family secrets and palm readings of famous chefs offer caribbean jerk chicken strips and hors d'oeuvres such as flaky crescent twists, beef roulades, and roasted yam sticks. Entree Metropolitan rounds out its service with floral arrangements and décor including crystalware, flatware, table coverings, and napkins.