John Gizzi and Diann Greco, the American Wine Society?certified wine judges at Make Wine With Us, teach wine aficionados to create their own wines using grapes harvested in Californian and Chilean vineyards. At the start of the nine-month process (California grapes in the fall, Chile grapes in the spring), winemakers-to-be assemble with fellow enthusiasts to learn the intricacies of the trade. Patrons learn to crush and destem grapes in a machine called a crusher-destemmer, named after the device's favorite Germanic metal band. Following the crushing process, a hydraulic press forces juice into barrels, where it shall remain until the conclusion of its sweet, sweet metamorphosis.
At the end of the nine-month period, newly minted winemakers lean on family and friends to fill, cork, and custom-label the finished product. Budding vintners then tote home their vintages to share with family, friends, and robot butlers with built-in carafes.
At Ridgewood Culinary Studio, small class sizes and a playful, hands-on approach to cooking empower students of all ages to confidently make meals from scratch. In addition to teaching youngsters basic skills such as kitchen safety and how to get out of dishwashing duty, instructors inspire adult gourmands with classes on grilling, barbecuing, and other types of cuisine. Regardless of the class or age group, instructors emphasize mindful eating habits and nutritious recipes. The commercial kitchen also plays host to summer camps, birthday parties, and business-building classes.
Good-Life Gourmet’s is a case study in multitasking. In its open kitchen, Chef Eric, an alum of the French Culinary Institute, routinely fries his signature falafel, teaches his cooking techniques to budding chefs, and prepares gourmet catering spreads. Although Chef Eric accomplishes a lot when he’s working, he maintains a fun, light-hearted environment, playing whimsical pranks on his coworkers, who include his three brothers and a team of local high-school students.
At Good-Life’s sandwich shop, a rotating menu gives palates the royal treatment with the aforementioned falafel, sliced-steak wraps, and butter-poached lobster rolls. Meanwhile, the kitchen’s BYOB cooking classes cover topics ranging from tapas to basic knife techniques, such as how to turn two meat cleavers into a huge pair of scissors. The culinary team tailors its catering feasts to each event, and pours its remaining creativity into the pop-up restaurant, Restaurant Maize, open occasionally in locations throughout the city.
Knife Skills 101 is taught by Cuisine Inspirations owner, Scott Savokinas, a seasoned chef who relishes every aspect of the culinary craft. He'll teach you the safest and deftest ways to dice, slice, mince, and chop, putting meats and veggies in the savoriest shapes while shaving time and awkwardness off kitchen routines. While you learn to cut an onion without making it cry and grate garlic without triggering its earsplitting burglar alarm, the chef's friendly banter and helpful hints foster a comfortable, entertaining atmosphere. At the end of the class, students and chef partake in whichever dish was prepared during the demonstration.
Let's Play in Italian exposes kids, young adults, and adults to the culture and language of Italy through engaging programs that range from preschool activities to conversational Italian classes. Tykes up to 8 years old sing songs, tell stories, play games, and put on puppet shows and craft fairs during afterschool programs and Mommy & Me workshops, absorbing Italian vocabulary during their formative years before gray matter turns angsty and taciturn. Parents and kids alike can expand their linguistic repertoire with colorful books, CDs, and DVDs from an online bookstore.
Chef It Up was founded in early 2003 in order to help make cooking healthy, allergy-safe foods something that everyone could enjoy. Its classes are designed to teach kids hand-eye coordination, cooking terms, and kitchen safety as they prepare delicious meals for themselves, all in a peanut- and tree nut-free environment. Additionally, Chef It Up offers some adult-friendly classes: cake decorating, mozzarella making, and appetizer preparation, to name a few.
A new range of services, Chef It Up 2 Go, offers a mobile version of Chef It Up's main business. Traveling teams of chefs attend birthday parties, corporate events, or dinner gatherings, bringing with them the know-how and ingredients to hold cooking battles, make smoothies, or stuff cupcakes with sweet surprises such as edible engagement rings. With innovative classes and mobile services, the Chef It Up and Chef It Up 2 Go franchise was featured in the 2014 summer issue of Entrepeneur Magazine as a trending franchise.