In their urban kitchens from San Diego to Seattle, Hipcooks trains budding culinarians to build their own gourmet dishes from scratch. With more regard for cooks' instincts about taste than exacting recipe measurements, the classes are meant to be social learning experiences capped with a shared dinner. And the meals students learn to make are designed with a practical purpose in mind: an attempt to conjure up romance could feature a dinner of mushroom turnovers, pan-seared steak with polenta, and chocolate souffl?, and surprise guests may provoke an emergency menu of honey-pear salad and pistachio-crusted fish. Like a discriminating competitive eater, other courses focus on a specific cuisine. In Una Noche en Espa?a, for example, the chefs produce a wide variety of tapas, while students in Shortcut to Nirvana set the table with spicy curry and vegetarian samosas from the Indian subcontinent.