Comments on: Cooking Class

By: Nancy J. Cohen

Nancy J. Cohen — Mon, 10 Sep 2012 20:44:15 +0000

That would be fun with international students! Do you cook any of the dishes you learned there?

By: Diane Schultz

Diane Schultz — Mon, 10 Sep 2012 15:54:20 +0000

One of the suburban high schools near Dayton offers an annual series of cooking classes with local chefs as a fund raiser for their international students exchange program. I’ve really enjoyed those. They take place in the home ec classrooms which have mirrors over the stoves and the chefs prepare their dishes, teaching, and then we make them ourselves for eating. And the classes were sold individually rather than as a series so you could pick just one a year (twenty years ago they were $25.00 each, and included the food you ate (no wine was served)), but the lessons stay with you a lifetime. I was so blessed to be able to learn from the different kinds of cooking by those chefs who’ve put in the hours training in the cooking schools and willing to show secrets that could be used at home. No publix up here, but I like that they started cooking classes down in Ft. L. How sweet that you both took the classes, too.

By: Nancy J. Cohen

Nancy J. Cohen — Mon, 10 Sep 2012 13:10:41 +0000

I think those early classes do stick with you. It’s good that you kept their materials. You can see how far you’ve come from those early days!

By: Cheryl Norman

Cheryl Norman — Mon, 10 Sep 2012 12:52:53 +0000

In 1969, Sears offered an 8-week gourmet cooking course in the back of their store (this was Louisville, KY). I was just beginning to take an interest in cooking and too young to appreciate it fully, but I saved my cookbook and materials. I think that early introduction lay dormant for years then emerged to trigger my love of all kinds of cooking.

Our local Publix doesn’t offer cooking classes, but I have stood and chatted with their demonstrators who create Apron meals found in their weekly flyer. I always pick up a new idea.

By: Nancy J. Cohen

Nancy J. Cohen — Sun, 09 Sep 2012 10:27:53 +0000

Thank you for checking out my blog and for running these classes. We’ll look forward to taking more in the future. It’s a fun evening and we learn something new each time.

By: Chef Richard

Chef Richard — Sun, 09 Sep 2012 03:17:00 +0000

Nancy, The blog is great and I’m so glad that you and your husband enjoy taking the classes (And that you liked my wine pairings.) Thats what I like to hear, Looking forward to seeing you both again! Thanks again for leaving your card and keep in touch, There are a lot of great classes coming up!

By: Nancy J. Cohen

Nancy J. Cohen — Fri, 07 Sep 2012 22:51:51 +0000

The salmon was really good. And that wine went well with it, too.

By: kathleenkaskawrites

kathleenkaskawrites — Fri, 07 Sep 2012 22:50:51 +0000

Oh my gosh! I’m so hungry now. I love salmon and coconut and Gouda cheese and 14 Hands! Thanks for sharing this, Nancy. Next time I make salmon, I will spice it up.

By: Nancy J. Cohen

Nancy J. Cohen — Fri, 07 Sep 2012 22:30:44 +0000

That’s too bad. I like the demos so I can watch someone else cook and then enoy the food and wine.

By: Carol White

Carol White — Fri, 07 Sep 2012 21:15:09 +0000

I’ve been to several at the Boca Apron school. They were wonderful, but the last one was just awful. Poorly orchestrated, bad food, etc.