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 masterminds behind Authentic Bartending School of Maryland dedicate their resources to creating a new generation of mixologists by offering comprehensive training programs and job-placement services. Emphasizing background knowledge and practical skills, the instructors who lead he hands-on courses aim to teach attendees a slew of drink-slinging techniques, including how to mix basic cocktails, craft fruit garnishes, and make a cash register spell "hello" when turned upside down. During the nationally recognized TIPS training, they'll show students how to responsibly serve patrons and defuse risky situations with intoxicated customers. The folks in job-placement services then help graduates seek out potential openings by networking with alumni and bribing senators to keep prohibition off the books.
The chefs at Go Cook Vegan value healthy eating that is also healthy for the environment. As the name implies, they craft menus that are entirely vegetarian and vegan, and they use pesticide-free, organic produce sourced from local farmers' markets and co-ops to do it. Their menu includes nutrient-packed wraps, salads, appetizers, and small plates, but they accommodate custom requests as well, whipping up vegetarian and vegan dishes to suit all palates.
However, the chefs don't confine themselves to the kitchen: They also travel throughout Landover and Columbia, Maryland, to lead custom, small-group cooking classes. The sessions bring friends together while introducing them to an array of vegan and vegetarian cooking techniques. Sessions might focus on growing vegetables or cooking vegan or gluten-free meals, or introduce kids to fun and simple cooking techniques beyond making Play-doh noodles. Each class ends with a farm-to-table gourmet meal, during which guests are welcome to sips of complimentary wine and mimosas.
Using the same recipes they use at home, Herbal Thai’s owners prepare traditional Thai dishes using time-honored family recipes and incorporating scintillating Thai herbs and spices. Friendly staff members plop plates of pad thai and panang curry in front of patrons as fish fillets sizzle under a three-flavor sauce in the kitchen. Twice a month, Herbal Thai’s cooking classes introduce amateur chefs to the process of crafting Thai curry and soup using raw shrimp, vegetables, and mushrooms. During both class and dinner, a panoply of aromas fills the restaurant with the tangy notes of chili-lime dressing and curry powder.
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.