Young Chefs Academy's seasoned and kid-minded instructors create a safe, interactive learning environment for budding epicureans ages 3–15 to develop a knowledge of food preparation in a smorgasbord of scheduled classes. In the Kindercooks program, children ages 3–5 eschew their bulb ovens and Play-Doh beef wellington recipes to learn the fundamental culinary language of the kitchen alongside their parents. Older students don puffed white hats and aprons for the Junior and Senior Chef courses, delving into monthly themes such as this October's spooky Halloween theme. Past gourmands have learned how to prepare refined alsatian quiches and homemade fudgesicles. Instructors inspire their students to think about everything involved in bringing ingredients to the table, from food preparation to kitchen safety and menu planning. Aspiring sous chefs also enhance their math, reading, and science skills as they measure out ingredients, follow recipes, and put Einstein's theory of handless spatula flipping to the test.
At Whisked Away, each three-hour, hands-on cooking class operates under the spicy eye of chef Maggie Norris, who worked with mega-chefs Mario Batali and Emeril Lagasse, among others, during a post-culinary-school stint at the Food Network. Now cooking in the comforts of her home-style kitchen, Maggie conducts each lesson by progressing from recipe discussion to comprehensive prep time, leaving enough time at the end for a sit-down celebration of all pupil-prepared eats. The calendar currently includes themes such as “Cuban Influenced Dinner” on September 16, “Elegant Dinner Party Menu” on September 21, and “A Taste of New Orleans” on September 30. All ingredients, utensils, cookware, and hankies for mopping away tears of joy are provided.
Taras Slipka brings something unique to the cakes that he crafts and decorates: an art degree. Drawing from training in Europe, Slipka uses his subtle, classically trained touch to transform delectable French-style pastries into stunning masterpieces. Dozens of styles and flavors cater to any occasion requiring a formally decorated pastry, from weddings to anniversaries to birthdays. Leaving the actual baking and cake construction out, Slipka's decoration classes use fake cakes. This allows pupils to focus solely on the frosting application, creating lifelike calla lilies or roses, perfect for training your dog to devour your nemesis’s flower garden.
Opened in 2007, Classic Cooking marches under the banner of classic French cooking techniques while using Native American ingredients and dietary foundations. Classically trained French chef and owner Pascal Dionot draws on his extensive training in France, Germany, and Spain to elucidate the finer points of cooking, dining, and fingertip kissing during cooking classes tailored for both career-minded gastronomers and novices. Catering services take Classic Cooking's French–Native American fusion on the road to feed handfuls of hungry partygoers or infinite imaginary friends.
Hi, I am Chef Craiger, and I specialize in grilling and teaching others to grill successfully! As "To Grill or Not to Grill" I will show you secrets and techniques and how-tos that will guarantee that you will be the hit of your next grill-fest. And trust me, your friends and family will love you and your foods! Ciao!
Hall of Fame chef Dominic O'Neill satiates the minds of burgeoning chefs with a carefully curated selection of online videos designed to build from basic skills up to more advanced techniques. More than 250 instructional videos imbue home cooks with a deep set of abilities, and recipes both simple and complex add restaurant-quality flavor to family feasts, holiday gatherings, and the mouths of passing pelicans. Customers also learn related concepts such as proper hand washing and the creation of ice sculptures, which make elegant centerpieces. Lessons are grouped into beginner, intermediate, and advanced topics, and content is intuitively organized so that students can explore the intricacies of tomato sauce or the many ways to defend oneself with a napkin.