Perched atop wooden stools along the lengthy counter of Whats Cooking D’s kitchen, culinary students participate in hands-on cooking classes, supper-club evenings, and beer- and wine-brewing demonstrations. Homey wood cabinets, polished steel ovens, and checkerboard wall tiles act as the backdrop for adult classes covering topics such as kitchen fundamentals, complex recipes, and which end of the butcher knife is the handle. Kids’ classes incorporate fun activities, such as cake and cupcake decorating, and parent-child cooking classes allow kids to eat free and adults to take a break from dinnertime cleanup. The kitchen also turns into a brewery for wine- and beer-crafting classes, with an experienced brewmaster teaching libation-making techniques and that alcohol makes you feel feelings.
Founded by certified beer judge Michael Bernier, DIY Brewing Supply equips and educates patrons in the arts of at-home fermentation procedures and food construction. Beginner's brewing classes steer students through four hours of crafting an extract beer and ingesting significant brewing concepts. Aspiring homebrewers learn to settle down yeast and barley for a midday nap in the mashtub, as well as how to perform simple troubleshooting should a batch end up tasting like lasagna. Winemaking classes help students study grapey elixirs on the journey from fermentation to sanitation to staining cashmere sweaters. Students can also round out their education with a mozzarella-making class and a one-hour coffee-roasting class, where they roast 1 pound of coffee.
After learning the tricks of the brewing trade, guests can stock up on the tools with DIY's extensive selection of wine and beer-making equipment. Homebrewers can create their own batches of booze with kegs, recipe lists, yeasts, and plenty of literature and books.
Nutritionist and chef Mala Patel helps guide and refine culinary repertoires, creating homemade, multicourse Indian feasts during her classes. Combining comprehensive demonstrations with hands-on cooking experience, sessions such as classic vegetarian and non-vegetarian cuisine, Street Side Foods and a samosa workshop ensure fingers don't get bored and wander onto other people's plates. Small classes consisting of no more than 10 chefs-in-training intimately explore meat and veggie dishes flavored by aromatic spices, garlic, ginger, and green chilies.
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For more than 40 years, the culinary experts at Kitchen Gadgets and Beyond have supplied supermarkets and restaurants with gourmet-quality ingredients, cookware, and equipment. They've even designed supermarkets and commercial kitchens. Eventually, members of the public took notice and, spatulas raised threateningly above their heads, demanded access to the 10,000-square-foot show rooms.
Today, both professionals and avid home chefs browse the emporium, daydreams of pasta and baked goods dancing in their heads as they meander through rows of cutlery, bakeware, and small kitchen appliances.
Tempting as it is, wearing a pair of Tschudin Chocolates' high heels on the town wouldn't be a very good idea. That's because the footwear is an example of the custom chocolate sculptures the shop regularly makes for birthdays, weddings, and other special events. Yet Tschudin's chocolatiers don't craft every treat on such a grand scale. Using their stone-ground chocolate and local ingredients such as honey and herbs, they hand-make a rotating lineup of bonbons, truffles, ganaches, and caramels. And that handmade ethos extends into their cakes and desserts as well.
Rather than hiding their techniques from the world by only working in a vault, Tschudin's chocolatiers invite guests to witness their process firsthand during classes. These behind-the-scenes peeks reveal how the team shapes its treats. Tschudin's experts even conduct chocolate-making classes for those struck with inspiration, allowing students to temper and create their own treats.
Professional bartenders teach in classrooms set up as fully functioning bars. The facilities present lifelike conditions for students to learn skills such as the proper shake and pour for a variety of cocktails, muddling raw ingredients, and getting the right amount of head on a draft beer. Courses also cover the technical elements of bartending, which may include setting up drink stations, understanding liquor laws and board-of-health requirements, and operating payment systems that accept both credit cards and gold ingots.