Jeri Kopecky baked her first cake with her mother in the kitchen of her family's home in Ennis, a city south of Dallas. Batter wasn't the only thing transformed by the heat of that oven, and after years of helping her mother decorate cakes for friends and neighbors, Jeri took it upon herself to make her passion her career. In 1998, she bought a cake shop, expanded its size to 4000 square feet, and leapt into business for herself. One short year later, her own daughter Kelli joined her in the baking business, and the pair now whip up multilayer bridal cakes and creative birthday cakes for their ever-growing neighborhood. Cake Carousel's ample kitchens also provide a venue for eager students to come and learn the decorating techniques that have twice been passed from mother to daughter. Basic classes teach everything from leveling batter to simple frosting-piping techniques, and students in advanced sessions sculpt complex sculptures out of fondant or learn the elements of design behind a cookie bouquet. Several instructors aid Jeri and Kelli in keeping their year-round calendar of classes running. Occasional guest and celebrity sugar artists—such as Lauren Kitchens, various Food Network chefs, or a peanut-flavored fondant sculpture of George Washington Carver—supplement the lineup with classes in their particular specialties. The candy and cookie store also offers supplies for cake, candy-making, and cookies such as gelatin, isomalt, fondant, and gum-paste.
Central Market cooking schools enlightens the epicurean masters of tomorrow with instruction from the gourmet gurus of today, having previously hosted guest instructors such as the renowned Cat Cora and Mario Batali. Meal mentors post classes in both Fort Worth and Southlake every four to six weeks, usually providing 26–30 options per month. Whether it's your first time holding a skillet or you're looking to polish your sushi skills after finally discovering how to uncook fish, Central Market provides coaching for every experience level. Curious foodies can peruse an array of informative options, including sharpening your knife skills ($55), making indulgent desserts ($45), creating vegetarian dinners ($55), and fine-tuning a soufflé filled with an event horizon. Running roughly 2.5 hours each, sessions are offered most days of the week. Most hands-on classes can accommodate about 18, while demonstration classes can accommodate up to 48, depending on location. See Central Market's frequently asked questions page for more information.
"If you make it, you will taste it" is the motto founders Julie Fabing Burleson and Suzy Vinson Nettles envisioned when they created Young Chefs Academy. In addition to giving youngsters hands-on exposure to culinary techniques, kitchen safety, eating etiquette, and table setting, the academy's philosophy ensures that kids like 10-year-old former veggie-hater Camille gain an appreciation for healthy homemade cuisine. With centers in more than 10 states, Young Chefs Academy enriches growing minds ages 3?18 with engaging cooking classes, camps, and birthday parties that impart valuable life skills, such as self-reliance and how to trick a younger sibling into doing the dishes.
The recipe for a successful cooking class requires the right mix of teacher, chef, and nutritionist—a balance that each instructor strikes at Young Chefs Academy Frisco. They host students aged 4–16 in weekly cooking classes that regularly change recipes while sticking to the monthly theme. They cater to individual children, school field trips, and even scout troops. They even host birthday parties, which let young chefs celebrate their big day with hands-on instruction on how to make their own pizza, gingerbread houses, or birthday cakes that come out of the oven already on fire and ready to be blown out.