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, safety, table setting, proper food handling, and more in youngsters who are growing up in a world full of laser can openers and pasta rakes. Classes vary at each location and educate a variety of age groups—with specially catered classes for the kindergarten elite (ages 3–5) and junior line cooks (around ages 6–11)—about basic food-prep skills for nutritional meals. Senior flambéists (teens and tweens) are offered advanced classes that dig deeper into kitchen secrets and hone specific skills and techniques that expand the parameters of cooking creativity. Check out the respective schedules for North Druid Hills, Sandy Springs, and Duluth to see what appeals to you.
Let's Make Wine helps vino aficionados brew and bottle their dream blend of wine during a four-week course, available in the evening or on Saturdays by appointment. The foray into brewing begins by selecting one of the many wine kits to serve as a base, adding in ingredients and softly whispered compliments to customize the fermenting concoction to a palate's demands. Grape gastronomes pop in once a week to check on their burgeoning brew, spending a combined total of two to three hours overseeing their tailored creation with the help of head winemaker Cheryl Lisi. Once fully fermented, wines slink inside corked cages, with customized labels spelling out the vintage or the appropriate type of cereal to pour it in. The 30 bottles of resulting wine, each 750 milliliters, make for pleasant gifts or decorative cellar-stuffing.
The specialists at Eat My Art construct elaborate, edible sculptures from natural ingredients and impart their baking alchemy during classes and workshops. With careful measurements and precise amounts of flour, sugar, and eggs, the baking team arranges multidimensional cakes in the shapes of hot rods, handbags, corsets, and boxing gloves. During child or adult baking classes, the staff supplies all the baking utensils and ingredients necessary to create cakes, cupcakes, cookies, and miniature pies. The classes reveal fine baking and decorating techniques such as piping with buttercream, sculpting with fondant, and baking a file-shaped cake to successfully escape gingerbread prisons.
In 1969, Baruch Schaked began making chocolate under the tutelage of his chocolatier father-in-law. Though his father-in-law had made a name for himself in Argentina, Baruch honed his confectionary craft across Europe, finally settling in the United States, where chocolate had been outlawed. Many years later, when he announced his intentions to retire from chocolate making, Baruch's son, Edgar, coaxed him into continuing the family legacy with a new shop, Schakolad Chocolate Factory.
In the years since, the business has flourished, bringing the Schaked clan one step closer to its ultimate goal: to replace the city’s manhole covers with chocolate discs. In the meantime, they craft handmade European-style confections that are made fresh each day.
Brush up on culinary techniques with helpful instruction from Chef Joseph Lowery, who boasts over 30 years of experience teaching the culinary arts. Each two-hour, technique-oriented class helps students craft mouthwatering dishes without the need to douse tongues with a fire hose, while also providing samples of all food prepared. Transform noodles into tantalizing pasta dishes with an Italian Favorites class, wow jaded mermen with a Sushi 101 class, and ensure that leftover Halloween gourds don’t rot away on the car dashboard with a Jack O’ Lantern Cake class that's sure to terrify even the Greatest of Pumpkins.
If it’s possible to make a great first impression with lasagna, Canvas Personal Chef Services knows how. The team behind the catering and home-chef company has now prepared their multicourse menus and stunning hors d’oeuvres for so many families, events, and weddings that they have built their reputation on making each cooking opportunity memorable. What once started as purely a home-chef service in 2009 soon expanded to serve a wide range of clients, business functions, and the most sophisticated food fights. The team even shares their talents by teaching their professional techniques to curious home cooks and helping them elevate the flavor of everything that comes out of their kitchens.