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.
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.
Though his family hails from Italy, Chef Alfio Celia takes his cues from the French when it comes to the art of cooking. After learning the basics among French chefs, Chef Alfio sharpened his knives at various restaurants around DC before establishing a culinary consulting firm, Bella Companies. There, the chef learned how to help businesses thrive from the inside out by working with hotels, restaurants, and cafés to develop menus, provide start-up management assistance, and train new staff members. When he’s not advising clients on the finer points of the food-service industry, Chef Alfio can be found in the Bella Companies kitchen, where he helps at-home chefs thrive with his cooking classes. These sessions are open to home chefs of all experience levels. Chef Alfio provides his students with insider culinary tips, such as how whip up a large brunch feast capable of feeding the 25 or more out-of-state relatives who decided to "just drop by" your place for the weekend.
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.
In order to make a home-cooked meal with fresh ingredients, you could travel to a farm, pick some produce, then combine all the ingredients and hope for the best. Or you could just hire a personal chef from PlateDate, a business with a roster of professionals who prepare meals in the comfort of your own home.
Clients simply go online to select a date and build a menu, then they sit back and wait for their chef to arrive. Using their own fresh, ingredients and the homeowner's cookware, the chef will whip up a meal that may include gourmet dishes such as pan-seared sea scallops, roast pork tenderloin, or ricotta-and-spinach gnocchi. The result: a professionally-prepared dinner for friends, family members, or neighbors who smelled the aromas and let themselves in through the kitchen window.
Chef Daniele Catalani traveled to the United States from his Tuscan homeland at the age of 20. By the time he was 23, he'd already made his mark on the DC culinary scene, earning a spot as the exclusive chef of Galileo Restaurant and doing battle with clanging robot cooks on the Food Network show Iron Chef America. Though he spends most of his time overseeing the kitchen at Toscana Café, his Washington Post–lauded eatery, he also shares his craft by teaching aspiring cooks how to create Italian-inspired meals and pair them with wine.