At Rosemary’s Cooking & Baking School, instructors provide supplies and impart baking fundamentals during a full schedule of dessert-making workshops. Bakers of all levels can dive into the art of traditional cupcakes, crafting moist bases and three rich styles of frosting before taking home decorative treats in six-packs. Alternatively, the cupcake-pop workshop fuses cupcakes and lollipops, lending cake the convenience of a stick without combining it with a corn dog, and budding pastry chefs construct three styles of pie in the apple-baking seminar. Students can also paint brightly colored frosting portraits of their favorite Muppets during the sugar-cookie-decorating workshop, and both sugar cookies and pies can be crafted in vegan or gluten-free fashion.
Though CakePop Chica owner Rosemary has only been making cake pops for a few years, her more than 25 years of baking experience gives her the confidence and know how to pay her skills forward. That's why she not only bakes her handheld treats for clients, but also teaches classes so that other bakers can learn the craft. Her secret lies in the way she preps the cake, which she demonstrates to students to help them get the perfect balance for both a fluffy texture and sturdy construction. Students usually go home with 9 to 12 decorated cake pops, or zero, if that is what they would prefer to tell their families.
MOPAC seamlessly combines socializing and culinary crafting in classes and singles events, where appetite adventurers band together for international eats and cultural creativity. In the classes, eight to 20 culinary-curious students gather with chefs in convivial culture-themed classes that begin with a quick and healthy recipe, easily reproducible in home kitchens, with just five to 15 minutes of prep time. Sprightly sessions often include learning native phrases and culminate in cultural activities or dance instruction, so participants can partner salsa with salsa or do the funky chicken while enjoying eats from the United States of Chicken. The schedule is stocked several evenings a week with 90-minute classes, and MOPAC recommends that students arrive in comfortable clothes, with open minds and their dancing feet on, as unattached dancing feet may be disposed of.
It's no secret that residents of New York live busy lives. After spending the day engaged in this hectic lifestyle, it's easy to miss out the pleasure of a home-cooked meal. Enter CookSingleNYC?a culinary outfit designed to teach busy New Yorkers how to cook meals for themselves. Helmed by experienced instructors, each class of no more than six students is taught how to run their single-person kitchen using a variety of techniques. While the course primes students to cook at least two dinner-style meals?consisting of a meat and several side dishes?the technique-driven curriculum grants them the ability to cook just about anything. After eating their finished delectable creations, students are sent home with a booklet that contains tips, tricks, and other recipes to try at home.
Ethos Gallery spotlights artwork, but not the kind you might imagine. The focus here isn't on the paintings hanging from the walls, but rather on the plates loaded with Greek-inspired cuisine. To ensure that every recipe comes out delicious, the chefs are committed to using organic ingredients and locally sourced produce whenever possible. Their kotopoulo, for instance, is made with organic free-range chicken and seasoned with fresh oregano. Not everything on the restaurant's menu is strictly Greek (there's a Maine lobster, for example), but the chefs' care in crafting inventive dishes hearkens back to centuries of Mediterranean inspiration. Students can join in on the fun in nightly classes, where they'll learn which wines pair best with a braised copy of Plato's Republic.