Chef for a Day: Cooking classes in March and April 2007
TABLE OF CONTENTS
See also Cooking 101.
Calling all foodies, gourmands, and home chefs on the go. Even if you can’t commit to a full-time program, grab your apron and a couple of potholders and you too can hone your culinary expertise as you learn from the pros. No experience required — each of New England’s cooking schools offers classes geared to a range of interests and skill levels, from beginner to blue ribbon. Following is a taste of what’s on the menu for March and April (space is limited, so reserve early).
New England Culinary Institute
Community Cooking Classes. Call or visit Web site for information on topics, prices, and schedule.
New England Culinary Institute
The Inn at Essex
Chef “Inn” Training. Two-hour interactive demonstrations and hands-on classes. Prepare a three-course meal, featuring fresh local ingredients, under the tutelage of one of NECI’s chef instructors, then savor your own creation. Classes focus on particular food groups (maple products, comfort dishes, pasta) and techniques (such as dough making); one or more ethnic cuisines, from Italian to Indian, are featured each month. Wed.-Sat. 3:30-5:30 p.m. $125, plus $60 per additional guest.
Culinary demonstrations. One-hour basic knife skills; additional classes (on crepes, sushi, cheeses, fondues, soups and sauces, cookies, microbrews, flavor dynamics, and so on) offered Wed.-Sat. $50 each.
Spring Wine Education Series. Learn while tasting. $35-$45 per person (plus tax), $160 per person (plus tax) for the five-seminar series.
Johnson & Wales University
Providence, Rhode Island
Chef’s Choice. Three-hour interactive demonstrations and hands-on classes with university chef instructors, held evenings and Saturdays.
Main Course series, $80 per participant:
A Taste of China, March 7, 6-9 p.m.
The Italian Table, March 10, 9 a.m.-noon
Delicaseas, March 10, 1-4 p.m.
Portuguese Cuisine, March 21, 6-9 p.m.
Flavors of the Bayou, March 28, 6-9 p.m.
Japanese vs. Chinese, March 31, 9 a.m.-noon
Sushi Made Easy, March 31, 1-4 p.m.
French Cooking Made Easy, April 4, 6-9 p.m.
The Pacific Northwest, April 11, 6-9 p.m.
Know Your Grilled Veggies, April 14, 9 a.m.-noon
A Hint of Mexico, April 14, 9 a.m.-noon
Easy Chicken Dishes, April 18, 6-9 p.m.
The Italian Table II, April 21, 9 a.m.-noon
A Hint of Mexico II, April 25, 6-9 p.m.
Northern Italian Cuisine, April 28, 9 a.m.-noon
New England Clambake, April 28, 9 a.m.-noon
Texas BBQ, April 28, 1-4 p.m.
Desserts series, $80 per participant
International Desserts, March 10, 1-4 p.m.
Ice Cream, Ice Cream, Ice Cream! April 21, 1-4 p.m.
Cooking with Mom or Dad series, $150 per couple
Foods Around the World, March 10, 9 a.m.-noon
Pizza Pizzazz, April 14, 1-4 p.m.
Teens series (ages 13-16), $80 per participant
Pastabilities, April 28, 1-4 p.m.
Kids series (ages 8-12), $80 per participant
Pastabilities for Kids, April 14, 1-4 p.m.
Cambridge School of Culinary Arts
Recreational Program. Three- to four-hour hands-on classes in basic and specialty techniques under the guidance of professional chef instructors.
Sweet Talk series with master pastry chef Delphin Gomes
Monday evenings, 6-10 p.m., $90 per person
Fillings & Creams, March 5
Marzipan Molding & Truffles, March 19
Crepes & Waffles, March 26
Morning Pastry, April 2 and 9 ($180)
Summer Tarts, April 16
Contemporary French Cakes, April 23
Mousses, Creams & Decorating, April 30