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 and safety in youngsters growing up in a world full of laser can openers and sharp pasta rakes, giving children a capable handle on their surroundings as they journey into the land of food. Classes educate a variety of age groups, with specially catered classes for the kindergarten elite and junior line cooks, combining nutritional meals with basic food-prep skills that teach how to correctly follow a recipe to edible fruition. Senior flambéists are offered advanced classes that dig deeper into kitchen secrets and hone specific skills and techniques that expand the parameters of cooking creativity.
Zesty aromas of jambalaya, gumbo, corn crab bisque, and pralines fill the air of the New Orleans School of Cooking. It's here where a talented team of local chefs share their culinary insights while teaching the basics of Louisiana cooking with flavorful fervor. Since 1980, scores of well-known talent have demonstrated bayou?style cooking in their home base: a renovated French Quarter molasses warehouse, originally built in the 1800s.
Like their building, the dishes they teach are part of long-standing New Orleans traditions. Their demonstrations cover dishes from gumbo to jambalaya to crawfish etoufee. As they teach, the chefs weave in elements of local history, trivia, and legend, too, painting a portrait of the city that extends beyond its edibles.
Crescent City Cooks, a New Orleans style cooking school, is located in the Riverwalk Marketplace. Creative Cajun and Creole Cooking classes are taught with a New Orleans flair. Floor to ceiling glass offers a rare view of the Mississippi River and the Crescent City Connection. This gives a visual taste of the Big Easy
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).
The Mardi Gras School of Cooking & Catering draws out inner chefs and teaches them to prepare an entire menu of Cajun and Creole specialties. After adorning themselves with aprons, participants demonstrate the knife-handling skills they acquired in high-school economics and chop ingredients for each dish. After the cooking begins by creating a chocolate bread pudding with a mocha-chocolate-brandy sauce, the class studiously dives into roux. Under the tutelage of the school’s chefs, participants learn four ways to master roux, using them to prepare a gumbo and either an étouffée or a shrimp creole. At the end of class, graduates can toast to their culinary prowess and their much-improved chances at success on future first dates with glasses of wine served alongside the feast.