Young Chefs Academy's seasoned and kid-minded instructors create a safe, interactive learning environment for budding epicureans ages 3–15 to develop a knowledge of food preparation in a smorgasbord of scheduled classes. In the Kindercooks program, children ages 3–5 eschew their bulb ovens and Play-Doh beef wellington recipes to learn the fundamental culinary language of the kitchen alongside their parents. Older students don puffed white hats and aprons for the Junior and Senior Chef courses, delving into monthly themes such as this October's spooky Halloween theme. Past gourmands have learned how to prepare refined alsatian quiches and homemade fudgesicles. Instructors inspire their students to think about everything involved in bringing ingredients to the table, from food preparation to kitchen safety and menu planning. Aspiring sous chefs also enhance their math, reading, and science skills as they measure out ingredients, follow recipes, and put Einstein's theory of handless spatula flipping to the test.
As the old saying goes: "If you give a man a fish, he'll say he ordered the pancakes. If you teach a man to cook, he'll stop mooching all your fish." For $25, today’s Groupon to Entrées to Go will teach you to prepare three gourmet half-sized entrees (a $50 value), which you'll then get to take home, cook, and eat at your leisure. Each half-sized entree feeds two to three people. Pre-assembly is available for $10 for the time-crunched, and delivery is also available for the really, really time-crunched.
A duo of chefs helms The Cooking Joynt, wielding experience accumulated in restaurants and resorts to lead cooking classes or cater events. During culinary classes, students learn how to construct simple, tasty fare from scratch through hands-on techniques and demonstration. Drawing upon ingredients that are easy to find in any grocery store or scarecrow’s purse, pupils fill the kitchen with the clatter of culinary creation as they learn to cut fresh pasta or pair wines. Caterers rush past, loaded with trays bound for weddings, corporate meetings, or attempts to break the record for number of people simultaneously doing the hokey pokey.
K-Joe's unexpected menu features not only Cajun and Creole dishes, such as the chicken and sausage jambalaya ($13.95), but also boasts a selection of Italian entrees such as canneloni ($14.95). For an early-morning kick in the palate, sample the breakfast offerings, including Cajun-style morning munchables such as the jambalaya omelette, stuffed with rice, sausage, shrimp, and cheese ($11.95), which transforms into a burst of kinetic energy under the nimble fingers of Gambit. Afternoon favorites include oyster, catfish, and shrimp po' boys ($10.95) and fried seafood platters ($14.95–$17.95). Complement any meal on the menu with Faroldi's signature starter of onion petals with crawfish sauce ($8.95) and a specialty dessert of bread pudding with bananas-Foster sauce ($4.95).
Between them, the three resident chefs of GrillGods boast more than 60 years of culinary experience and a wealth of knowledge about flame-grilling just about everything under the sun. In comprehensive classes, the chefs work to introduce students to “a whole new world of grilling possibilities,” teaching them how to create entrees, salads, amuse-bouche, and perfectly grilled Choco Tacos.