With a dollop each of love, joy, peace, and patience, Little Hands Cookie Company enriches young lives with creative baking sessions bringing parents, children, teachers, and community members together with fresh ingredients and tasty morsels. Sixty-minutes of drop-in baking and cookie decorating includes icing, sprinkles, and an apron and chef's hat, allowing youngsters to bake and decorate their delicious treats in batter-proofed style. Each dessert progeny walks away with a tummy filled with wholesome sweets and a new skill set perfect for wowing the critics at the teddy-bear picnic.
The seasoned and passionate chefs at Classy Kids Cook helm after-school cooking classes designed to teach burgeoning culinarians to create their own creations from scratch. During these interactive classes, students ages 6–17 will review, learn, cook, and devour recipes, sizzling up dishes devoid of Play-Doh cardamom. Teachers guide participants through themed classes such as Now, That's Italian, Science in the Kitchen, or Fall Farm to Table Cuisine; schedules change monthly. The class makes sure to cover cooking safety and etiquette, including knife skills and proper equipment usage. An open start time, which allows classes to begin before 4 p.m. and end at 6 p.m., ensures after-school drop-offs enough time to work on a 300-pound cupcake decorated like a baby panda.
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.
Influenced by her upbringing in Sierra Leone—where the food culture emphasizes local, artisanal ingredients shared by neighbors—Jeanette Warne guides small groups of adults, teens, and kids in themed cooking classes geared toward age group. In how to-style classes, budding chefs learn such fundamentals as how to cook with wine, how to prepare classic French dishes, or how to tell the difference between a baguette and a baseball bat. The class lineup also covers specializations, such as pastry-chef techniques and cooking for specific dietary needs. Courses typically yield 3–4 dishes.
Warne also lends her expertise to party planners by catering international-themed feasts that feature passed hors d'oeuvres, Mediterranean dinners, and eclectic four-course buffets. The company maintains environmentalist practices, not only through sourcing ingredients locally, but also by buying biodegradable flatware and minimizing the use of single-use paper airplanes that carry food to diners' plates.
Chef Apple, who has spent years preparing dishes for various celebrities and diplomats, doles out sage cooking advice in her kitchen classroom, teaching apprentices how to roll seafood during two-hour sushi-making classes on Saturdays and Sundays. After doling out bamboo sushi mats, mounds of rice, compliments on shiny hair, and an assortment of fillings such as avocado, crab, and tuna, Chef Apple guides students through the sushi-making process. Novices slice fish and vegetables, gingerly spread rice across delicate seaweed sheets, and convert the combined ingredients into a convenient tubular form. At the end of the class, students depart with bellies full of food, a full suite of sushi-making equipment, and a bottle of sake to enliven culinary gatherings or tea parties.
Baltimore Health Coach knows that a person’s time can be just as valuable as his or her health. So bulk up your cookbook with speedy meals by grabbing a seat on April 10 for The 15-Minute Meal System, where you’ll witness six cooking demos followed by an interactive discussion and irresistible tasting. You’ll leave with the recipes and the confidence to prepare any one of the dishes demonstrated by your instructor, plus you'll be free to add your own variations, like toothpick-and-marshmallow satellites or magazine plates to cut down on dishes. Or satisfy your curiosity about a little-known specialty confection at The Raw Chocolate Class on March 27th.