At Ger-Nis Culinary & Herb Center, founder Nissa Pierson leads hands-on courses that not only instruct budding culinarians how to cook, but help to ignite ingredient love affairs. Insisting on fresh spices, Pierson helps instill students with an appreciation of cultural cuisines, herbal heritage, and food-based folklore. Individual adult courses focus on roasting succulent lambs, spooning soul-soothing soups and stews, and hand-finagling fresh pastas and sauces. Cultivate cactus-fruit-lime tequila coolers, jamaican-jerk pulled-pork tacos, fresh-made salsa, and more in Nissa's Taqueria. Kids' cooking courses let wee ones dabble in culinary creativity, master rare, real-world applications of math, and vehemently deny the origin story of pizza. Age groups 3–5, 6–12, and 13–17 can don adorably oversized chef hats and learn to craft foodstuffs from donuts to whole roasted chickens. Ger-Nis' state-of-the-art kitchen features exposed brick, rich woods, and 14-foot ceilings tall enough for dough-spinners to perfect their finesse and cake architects to attempt to refute Newton and fail deliciously.
What’s Cooking!'s cooking is packaged in sturdy containers and arrives totally ready to be popped in the microwave, providing you with several days of healthy, creative meals. What’s Cooking!'s chefs eschew MSG, artificial sweeteners, and high-fructose corn syrup to ensure fresh veggies, whole grains, and other beneficial ingredients arrive at your mouth's gate unencumbered by chemical baggage. Like the slowest county-fair Ferris wheel ever, the menu changes weekly. Dishes such as grilled tofu with jasmine-turmeric rice and a side of sweet mango dipping sauce ($10) provide taste buds with flavors from across the globe, while a grilled marinated flat-iron steak ($11) endows them with a meateor of classic taste. Top a double order of romaine or spinach salad with your choice of a pair of extras such as gorgonzola cheese, grape tomatoes, or slivered almonds ($5). Contact What’s Cooking! to set up your free delivery anywhere in Ann Arbor.
Fully licensed by the New York State Department of Education, Allstar Bartenders Training educates students in the art and science of mixed-drink pouring and presentation. Apprentice mixologists get acquainted with the functions of different bar tools while learning which cocktails should be shaken, stirred, or whisked using a handful of uncooked angel-hair pasta. Allstar's seasoned tenders aid students in memorizing the recipes, garnishes, and matching glassware of the most popular concoctions. The school's classrooms resemble mock cocktail lounges with ample shot glasses and jukeboxes, giving students a realistic setting to practice drink vending. Allstar treats its graduates to complimentary lifetime job-placement assistance and refresher courses.
Peter Goldfarb sits watching his mother, who holds a textbook with one hand while churning cookie dough with the other. As she pulls double duty as a mom and graduate student, she unwittingly alters the course of her son's life. The young Peter will soon grow up, move to Los Angeles, and pursue a career in television production—but his friends won't care about his industry stories; they'll want to know where his shipments of ridiculously tasty cookies are coming from.
This true tale is what inspired Peter to eventually enroll in culinary school and coax his mom into cofounding Chip'n Dipped. Today, the duo and a crew of bakers make all-natural cookies, chocolates, and confections—including gluten- and dairy-free options—in full view of customers, as well as for impressed reporters from large publications such as the New York Times, Newsday, and the Candyland Gazette. Using kosher ingredients and minimally processed chocolates, the mom-and-son team creates treats loaded with bioflavonoids and free of hydrogenated oils and preservatives.
The instructors at The Academy of Professional Bartending School treat bartending like an art form. There are subtle nuances that go into pouring the perfect beer, crafting a cocktail, and handling the difficult situations that come up at the bar. The school covers these and other topics in three core classes: Mixology, TIPS (Training for Intervention Procedures), and Flair. Instructors and students work in a classroom that simulates a bar environment with a POS system, authentic bartending supplies, and real-world gravity. Upon graduation, additional training takes place at three working bars.