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 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.
If movies have taught us anything, it's that two hours is enough time to accomplish almost any amazing feat. In the case of Dinner Done! Quick Creative Cuisine, a 120-minute running time is all it takes to bring back homemade meals and family conversations to the dinner tables of busy professionals everywhere?no need to go grocery shopping or grow your own pasta vines.
Fresh ingredients, ovens, knives, and all the other requisite supplies await within Dinner Done!'s professional kitchens, where participants rotate through various prep stations. At each one waits sliced and diced ingredients as well as recipes from the monthly changing menu. Of course, a little extra seasoning or another change to suit your taste is encouraged. Shepherd's pie, coconut chicken, and countless other entrees, sides, and desserts emerge from these sessions in portion sizes suitable to most families.
But even if customers can't make it to a kitchen prep session, they can still enjoy the company's eats. That's because Dinner Done! also offers the same menu of pre-made meals for pick-up or home delivery.
The chefs of Cookology parlay the essentials of planning, budgeting, and cooking quick and healthy meals. With new classes added each month, students can pick an evening from the schedule of Quick & Healthy Week Night Meals classes and stroll into the kitchen for a two-hour course that begins with practical tips on how to plan a meal, how to find the best ingredients on a budget, how to bake dessert from scratch, and how to tell a radish from a battery. Chefs then walk students through the cooking of a full menu from scratch, ranging from a braised chicken with caramelized onions and peppers to fresh-spinach-and-arugula salad, with a sweet finale of macerated berries with chocolate crème. During the culinary clinic, technical skills, such as knife-handling, salad-preparation, and oven-braising methods receive due attention, supplying students with the know-how necessary to feed families, impress friends, and avoid guilty looks from the delivery man.
At Mise En Place Cooking School, a staff of culinary artists and sommeliers teach visitors how to navigate the kitchen during an array of cooking classes. Aspiring foodsmiths follow their instructor?s lead as they get their hands messy slicing, dicing, and mixing fresh ingredients to build tasty meals in a variety of disciplines. The culinary wizards demonstrate easy, straight-forward approaches to fixing dishes and robust sauces, teaching students that knives are best used for chopping, instead of throwing at people strapped to spinning wheels. The crew also hosts parties for both adults and kids, during which participants craft meals to share in the school's bright, airy studio, or at an off-site location, such as the celebrant?s home.
À la Carte Catering and Event Design shoulders the entire burden of event planning, from the food and wait staff to flowers and decorations to entertainment and lighting. Hosts just meet with an event specialist to describe the basics behind their dream party, and À la Carte hammers out the kinks to make it a reality. The company's executive chef draws on his training in France, New Orleans, and the Caribbean to craft elegant and casual menus, and partner vendors manage other accoutrements, such as coat checks, valet parking, or live musicians. Civilians get a glimpse inside the trade at cooking classes with À la Carte’s chefs during interactive demonstrations that cover professional techniques for butchering meat, cooking pasta, or licking brownie batter off of a spatula.
Dizzy Pig Barbecue Company’s chefs hand blend gourmet spices into dry rubs whose flavors have been carefully honed over the past nine years. This same quest to refine spice, meat, and sauce led the company to found a competitive team of barbecuers to test their new recipes against pitmasters across the United States. The crew, which flavors all its meats with Dizzy Pig products, has earned 11 wins in grand championships in its 10-year history.