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.
I Wish Lessons’ professionally guided classes convene in various venues throughout Chicago, Boston, DC, and Detroit, uniting and educating like-minded learners in vibrant social settings. The company’s hundreds of teachers have educated countless learners while introducing them to new friends and planning private events, including birthday parties and baby showers. Classes broach a multitude of engaging, lighthearted subjects, such as beer and bacon pairing, scotch tasting, cupcake decorating, and sushi rolling.
Chef Moses has a surefire way to ensure everything he cooks brims with the best ingredients and flavors—he imagines it's for his mother. The veteran chef cooked his first meal, which was a steak dinner, for his mom at the age of 10 before eventually going on to train at the Culinary Institute of New Orleans. The burgeoning cook then honed his skills by working under renowned chefs Emeril Laggasse and Paul Prudhomme at their respective restaurants.
Today, the now-seasoned chef creates his own signature dishes—such as a crawfish bisque and pasta jambalaya—that blend old family recipes with his own unique additions, earning himself features in Louisiana Cooking Magazine and on WWL-TV News. All the while, he cooks with a firm grasp on the differences between Cajun and Creole cooking, which mostly come down to the spice level, origin, and astrological sign of Cajun and Creole shrimp. In addition to using catering trays as his canvases, he showcases his culinary talents during classes that teach novice chefs how to prepare their own restaurant-quality meals.
Chef and wine connoisseur Nafi livens up gatherings with catered food, wine tastings, and other culinary services. Party guests feast on spreads of cupcakes or dishes that can be chosen according to theme such as regional cuisine from Paris or the Middle East. Customized wine tastings cater to all palates and levels of wine experience, and Nafi provides everything necessary for themed tastings or guided pairings with cheese or chocolate, with the guests' budget and tastes taken into account. Nafi also leads hands-on cooking classes in a variety of cuisines that meet in three-session intervals.
Using the same recipes they use at home, Herbal Thai’s owners prepare traditional Thai dishes using time-honored family recipes and incorporating scintillating Thai herbs and spices. Friendly staff members plop plates of pad thai and panang curry in front of patrons as fish fillets sizzle under a three-flavor sauce in the kitchen. Twice a month, Herbal Thai’s cooking classes introduce amateur chefs to the process of crafting Thai curry and soup using raw shrimp, vegetables, and mushrooms. During both class and dinner, a panoply of aromas fills the restaurant with the tangy notes of chili-lime dressing and curry powder.
My Kitchen's seasoned instructors set aside their professional-catering duties to demystify culinary secrets during hands-on cooking classes for adults and children. Grown-ups can delve into the gustatory traditions of the Mediterranean with an Easy Italian Gourmet course that spends three hours teaching the basics of whisking together such Italian classics as chicken marsala with linguine, tiramisu, and edible frescoes. Three-hour Introduction to Cake Decorating sessions flood senses with confectionery delights and teach attendees valuable pastry skills, including how to properly shellac buttercream icing, how to adorn desserts with palate-pleasing décor, and how to level a cake without a wrecking ball. Classes for children teach burgeoning sous-chefs how to handcraft fresh meals that don't include fruit-roll-up hors d'oeuvres or Play-Doh aperitifs, with sessions that occasionally focus on world cuisines from locales such as West Africa and Italy.