At Mise En Place, 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.
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.
Julie Fabing Burleson and Suzy Vinson Nettles feel that the kitchen is just another place for kids to flex their creativity. They opened Young Chefs Academy to provide kids aged 3–18 with cooking programs targeted to preschoolers and kindergarteners, elementary schoolers, and older kids ready for trickier techniques and intricate recipes. Regardless of a student’s age, he or she is always taught the pillars of home cooking, including how to be safe in the kitchen, how to properly handle and prepare food, how to bake, and how to talk down an oven that constantly overheats. While participating in the entertaining cooking lessons, kids may not even realize that each class also allows them to practice their math, reading-comprehension, and communication skills.
Most homes have kitchens, but few have one that stretches to 1,500 square feet. Kitchen Thyme does, however, and rents the facility out by the hour, furnishing chefs or novices wanting to learn how to cook with the space and high-quality equipment to wine and dine parties of up to 75. Chefs can cook, roast, broil and boil with an array of different heat sources: an indoor charbroiler and griddle, a range with six burners, and four ovens. They can also chill cold dishes in a Sub-Zero refrigerator with a bottom freezer, outfitted with a glass front door that lets you make prolonged eye contact with the snowman who lives inside. Use of the kitchen is also available to non-cooking professionals and can also act as host to meetings, parties, or home-cooks wishing for a bigger kitchen.
Chef Marie, or MJ, wields her cooking prowess through inventive catering services and cooking classes that span a variety of culinary options, from American and Italian fare to South African and Indian dishes. Each of her catering spreads uses a minimum of freeze-dried or premade products, prioritizing housemade dishes made with fresh ingredients. Marie’s one- to three-course cooking classes cover specific techniques, such as preparing seafood or blending sumptuous soups, as well as how to make specific regional cuisines from places such as Northern Italy or the southern portion of Antarctica.
The classes take several different forms; private parties with two to six people at MJ Creations Sweets and Treats, personal classes that take place in patrons’ private kitchens, and six-night group workshops, which also take place at MJ Creations Sweets and Treats. And during kids’ culinary birthday parties, youngsters soak up age-appropriate cooking techniques such as how to crack eggs with their feet.
Before beginning any sort of treatment at Simply Well, the ayurvedic nutritionists help attendees discover which of the three personal constitutions, or doshas, best reflects them. Based on the assessment, the staff recommends a naturalistic course of therapeutic action, shepherding clients through anything from weight-loss programs and management of diabetes to addressing chronic fatigue or arthritis.
Trainers lead boot camps and workouts, therapists organize personalized consultations, and nutritionists lead cooking lessons that teach clients which foods stave off disease and promote energy, or which flowers to plant around refrigerators to keep rabbit roommates away. This combination of physical activity and study aims to invest guests with a sense of whole-body wellness by giving people the tools they need to keep practicing ayurvedic lifestyles at home.