Cooking Classes in Tucson Estates

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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.

2350 E Germann Rd
Chandler,
AZ
US

Despite what owner Rachel Yaseen has discovered for herself, she knows that cooking organic, healthful meals might seem intimidating to some. At The Organic Kitchen, she works to banish those impressions and inspire students with her own enthusiasm for natural foods, whether through cooking classes or intensive workshops. “Students learn to eat outside of the industrial food chain,” noted reporter Emily Gindlesparger of Zócalo Tucson magazine, “developing instead the creativity to source from their own yards and work with ingredients available in the Southwest throughout the seasons.”

Pupils learn to improve their eating habits and concoct quick and simple at-home feasts that draw on local veggies, grains, beans, herbs, and spices. Each class features only gluten-free recipes, and the sessions focus on culinary traditions from India, the Mediterranean, and other regions. Pantry makeovers go even further, helping facilitate lifestyle shifts with cooking classes and one-on-one coaching to rid kitchens of powdered hot dogs. When not educating, the chefs handcraft gluten- and soy-free Hiker-Biker bars from local honey and dates.

Pupils learn to improve their eating habits and concoct quick and simple at-home feasts that draw on local veggies, grains, beans, herbs, and spices. Each class features only gluten-free recipes, and the sessions focus on culinary traditions from India, the Mediterranean, and other regions. Pantry makeovers go even further, helping facilitate lifestyle shifts with cooking classes and one-on-one coaching to rid kitchens of powdered hot dogs. When not educating, the chefs handcraft gluten- and soy-free Hiker-Biker bars from local honey and dates.

4764 E Sunrise Dr
Tucson,
AZ
US

The Practical Chef schools fledgling foodies in an approachable environment with the added benefit of certified executive chef Craig Nassar's years of gourmet know-how. Hands-on classes ($65¬–$90) include all necessary ingredients and equipment—saving you the trouble of transporting your industrial-grade meat tenderizer by city bus—and offer a delightful repertoire of beginner and intermediate techniques open to all experience levels. Basic Cooking Techniques gets newbies up to speed on the nitty-gritty of browning meats, whipping up sauces, cooking grains, roasting root vegetables, and cooking leafy greens, while the katana-sharp Knife Skills class trains slicing sempais to mince, dice, and julienne with dignity and honor. Upcoming tutorials include pasta workshops, where students learn to fashion a variety of fresh noodles and seasonal sauces from scratch—an ethereal substance made from leprechaun hair, comet dust, and the residue of one’s first kiss. The Enticing Tapas class, meanwhile, covers an array of small plates provocative enough to inspire even the most bashful schoolmarm to flamenco her way across the gas range. At the end of each class, ravenous students get to feed on their freshly prepared meal before toting the recipes home for later replication.

3809 East 3rd Street
Tucson,
AZ
US

At 2 CupCakes, master icing-wielders saturate the minds of would-be cake charmers with their baking expertise, transforming them into fully baked decorating machines. During each 90-minute frost-a-thon, sprinkle scholars will be provisioned with the necessary cake-based accouterments to artfully bedizen two naked cupcakes, which can be devoured on the spot, or cryogenically frozen to the delight of future museum curators. While today's deal nets individual buyers two separate classes, Groupon holders in groups of six or more can schedule private decorating parties in their own home. Check out upcoming class dates before devouring your Fabergé egg collection in order to make room for your new edible works of art.

330 East 16th Street
Tucson,
AZ
US

Stan and Brenda Strom have more than just dessert recipes decorating their kitchen—although of those, they have hundreds. They also hold multiple blue ribbons from state fairs, with celebrated sweets including a coconut-custard macadamia-nut pie, a dark-chocolate raspberry glacier pie, and a maple-pecan cheesecake, as well as many others. Their beloved business, Blue Ribbon Desserts, got an extra boost toward stardom when it was featured on FoodNation with Bobby Flay.

Chef Strom shares his confectionary skills in multiple ways. He bakes seasonal fruit pies, cheesecakes, and cookies fresh to order and ships them across the United States. He also reveals 60 of his favorite recipes in the Blue Ribbon Cookbook, which is said to smell like freshly churned butter during full moons. And in order to grant fans intimate access to his baking ways, he conducts monthly classes that empower students to create their own pies for family members and friends.

1130 North Gilbert Road
Gilbert,
AZ
US

The Sylvester family had bartending in its blood. Whether it was Uncle Mickey holding court with 40 years' worth of regulars or Tony Sr. mixing one of his signature Skip and Go Nakeds, they exemplified the easy grace and no-nonsense craftsmanship found in a true barman's barman. That dedication to well-poured drinks carried over to Tony Jr., who has spent the last 35 years training mixologists nationwide through the curriculum of his ABC Bartending Schools. Taught behind fully functional bars, his courses educate students in topics ranging from drink recipes and equipment setup to flair moves and alcohol awareness. His schools also emphasize employment; after graduation, students can take advantage of a nationwide job placement service to land gigs in Miami nightclubs, Las Vegas casinos, or the bar cars of Chicago's El trains.

725 S Rural Rd
Tempe,
AZ
US