Like learning to juggle, learning to cook requires patience, a distraction-free environment, and the ability to handle multiple eggplants at once. Become the ringmaster of your kitchen with today’s Groupon to Cooking Matters. Choose from the following options:
- For $85, you get a three-hour cooking class for 2 people (a $170 value).
- For $159, you get a three-hour cooking class for 4 people (a $340 value).
- For $549, you get a private three-hour, in-home cooking class for up to 10 people (up to a $1,380 value).</p>
Cooking classes for the first two options are held at the Community Kitchen in Covent Garden Market.
Helmed by Chef Suki Kaur-Cosier, Cooking Matters’ three-hour classes guide ensembles of nascent culinary wizards through the preparation of a four-course meal. Each class is kept small to ensure individualized instruction and tangle-free rounds of Twister, and every session focuses on the creation of comestibles from a different style of cuisine such as Moroccan, Thai, or vegetarian. Students swaddle craniums in hats and torsos in aprons provided by Cooking Matters before metamorphosing fresh, local, and seasonal produce into hunger-obliterating dishes. Participants stockpile an arsenal of culinary know-how and confidence throughout the class, making for a great team-building activity, and light beverages rehydrate pupils and the kitchen’s resident auctioneer.
Alternatively, fledgling cooks can opt for a private, in-home class led by Chef Kaur-Cosier and her adroit assistant. Nestled in the cozy warmth of a their own domicile, budding sous-chefs toil for three hours as they whip up a three-course feast from a choice of gourmet menus. Show off sharing skills over a tapas-style spread of noshables, or elect to create a fusion cuisine menu that combines cultural flavours better than a bag of UN-edition jelly beans. Once each course has been fully realized, hardworking cooks can reap the fruits of their labour by engaging in a three-part chow-fest.
Helmed by Chef Suki Kaur-Cosier, Cooking Matters invites chefs of all experience levels to nourish their love of the culinary arts in fun, hands-on classes. Every month, she designs a lesson plan that literally expands the horizons of her pupils—many classes highlight cuisines from countries as diverse as Morocco, Italy, Thailand, and Never-Never Land. Other classes help locals adapt to dietary restrictions such as gluten intolerance or calorie restrictions with bold, delicious recipes. The class structure is simple and practical: students step up to the stove and actually prepare a four-course meal on their own. As they work, the chef patrols the room, offering suggestions and scolding watched pots that refuse to boil.