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.
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.
Friendly instructors tap lifelong culinary passions to teach students of all skill levels the techniques and know-how necessary to create fast, fresh, and healthy meals at home. Classes eschew the long-term commitment and unintelligible Muppet-Swedish of traditional cooking schools, instead structuring each course to provide every tool, recipe, and procedure of the chosen culinary style in a single session. Groups of up to 20 students sidle up to prep stations in an inviting, casual kitchen, following the teacher's articulate instructions as they slice, sprinkle, and sauté a bounty of fresh ingredients and glean lessons about nutrition and practical cooking technique. Beginners and seasoned chefs alike learn to forge international dishes in classes such as Perfect Paella and "Banh Mi in a Pinch", whereas the Fast, Fresh & Fit Dinner course teaches busy families to make speedy yet nutritious fare for evenings full of soccer practice, ballet lessons, and peewee accounting courses. Once class comes to a close, each newly sharpened chef sits down to a handmade meal, partaking of the fruits of their labor and socializing with new friends.
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.
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.