Issues → March/April 2007 → Interact → 10 Things to Do →

Chef for a Day: Cooking classes in March and April

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Tags: chef, cookingschool

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
Montpelier, Vermont
877-223-6324
necidining.com
Community Cooking Classes. Call or visit Web site for information on topics, prices, and schedule.

New England Culinary Institute
The Inn at Essex
Essex, Vermont
800-727-4295, 802-878-1100
vtculinaryresort.com
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
800-342-5598, 401-598-2336
culinary.jwu.edu
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
Cambridge, Massachusetts
617-354-2020
cambridgeculinary.com
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

Cooking Couples Classes
$140-$160 per couple
Friday and Saturday evenings
6:30-9:30 p.m.
French, March 16, April 16, or April 21
Vegetarian, March 17
Cooking Couples, March 24
Spanish, March 23 or April 20
Tapas, March 23
Wine and Dine, March 23
Full Moon Lovers' Swoon, March 23 or April 21
Italian, March 30 or April 27
Asian, April 27

Basic Cooking
Back to Basics 1-VI -- $70-$80 per class or $425 entire series. Sundays 10 a.m.-1:30 p.m. March 4-April 8 or April 22-June 3, or Thursdays 9:30 a.m.-1 p.m., March 1-April 5 or April 5-May 10
Knife Skills, $70, March 1 or April 13, 6:30-9:30
Saucing, $80, March 17 or April 1, 10 a.m.-1:30 p.m., or April 26, 6:30-9:30 p.m.

Basic Baking
Techniques of Baking 1-IV, $80 per class or $300 entire series. Saturdays 10 a.m.-1:30 p.m. March 3-24, Sundays 10 a.m.-1:30 p.m. March 11-April 1, or Friday evenings 6:30-9:30 p.m. April 6-27
Stuff with Puff, $80, March 31, 10 a.m.-1:30 p.m.
All You Knead: Basic Breads, $70, March 24, 10 a.m.-2 p.m.

Specialty Classes, $80 each
Instant Entertaining, March 13, 6:30-10 p.m.
Favorites from the City of Light, March 17 or April 27, 6:30-9:30 p.m.
Beyond the Border, March 1, 6:30-10 p.m.
Sushi, March 9 6:30-9:30 p.m. or April 7 10 a.m.-1:30 p.m.
Going Bananas, March 11, 10 a.m.-1:30 p.m.
Starring Stir-Fries, March 25, 10 a.m.-1:30 p.m.
Mediterranean Journey ($75), March 30, 6:30-9:30 p.m.
Gourmet Vegetarian Meals, April 7, 10 a.m.-1:30 p.m.
Cooking of the Spanish Caribbean, April 13, 6:30-10 p.m.
Now This Is Seoul Food! April 28, 10 a.m.-1:30 p.m.

Holiday Classes, $80 each, Saturdays or Sundays 10 a.m.-1:30 p.m.
Celebrate a Taste of Tradition: Passover, March 17
Easter Sunday Dinner, March 25
Passover Desserts, March 31
Make It Easy on Easter Morning, March 31
Easter Brunch, April 1

Gluten-Free Classes, $90 each, Sundays 10 a.m.-2 p.m.
Let's Do Brunch, March 11
Gluten Free, March 25
"I Can't Believe It Was Vegan!" April 22
Gluten-Free Sweet Tooth, April 29

Nutrition Workshops
For athletes with chef Adam Sacks, Fridays 10 a.m.-2 p.m. $360-$365 per multipart course
Athletic Performance Cuisine: Eat to Win, March 2, 9, 16, 23

Special Events
CSCA Culinary Excursion to France, March 8-16. Led by executive chef and CSCA founder Roberta L. Dowling. Lodging in 18th-century farmhouse in St. Remy; tours of markets and food producers, plus classes in traditional Provencal cooking. Call or visit Web site for pricing information.

Food for Thought, March 25 or April 29, 3-4:30 p.m., $30 per person. Cooking demonstration and sit-down meal, hosted by a CSCA chef instructor.
Tasting & Pairing Wine, April 19, 6:30-9:30 p.m., $45 per person (benefit for the Jimmy Fund)

Sustenance for Knowledge: Lunch & Learn Experiences
Monthly themed cooking demonstration and lecture, plus sit-down lunch hosted by a chef instructor. Noon-1:30. $30 per person.