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.
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.
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.
The gastronomic gurus at the Auguste Escoffier School of the Culinary Arts channel the wisdom of their namesake to elucidate culinary traditions while employing locally sourced ingredients and recyclable materials wherever possible. Offered several times on the Home Cook class calendar, Knife Skills sharpen students' paring prowess with techniques that boost preparation efficiency, knowledge of classic and specialty cuts, and successful duels against swashbuckling carrots. Infuse holiday parties with meatless merriment using the skills acquired in Holiday Vegetarian Feast classes to prepare spiced pumpkin soufflés and winter-squash-and-parsnip purée. Culinary couples can cook up their own romantic seasonal feast during monthly Dinner Date classes, while gals unwind with chocolate and carbs during Girls Night Out sessions. Classic French Bistro classes navigate rich French culinary traditions, allowing students to assemble moules frites and croque madames and identify which parts of the Arc de Triomphe produce the most tender brisket.
Executive chef Michael Cortez and executive sous-chef Jordy Miranda lend their private cooking services to clients looking to add gourmet pizzazz to private parties, special occasions, and everyday meals. In addition to cooking up a gastronomic storm, the chefs also elucidate the finer points of preparing haute cuisine during gourmet group cooking classes. Under the stone archways of the The Cellar Door winery, students learn to craft small salads from seasonal vegetables and roasted nuts, cook up entrees such as garlic-herb-roasted lamb and citrus-poached lobster, and pull together desserts such as lemon tiramisu with professional panache.
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.