Cookaholics Bulletin Board

Hey:

Has anyone on the board every taught a cooking class before? I'm about to do my first one.

Any advice?

Yes, although quite a while back. I filled in for a friend and thoroughly enjoyed it. I gave five classes.

- Be really familiar with your recipe. Read it, read it, and read it again.
- Practice in front of a mirror until you're pleased with your performance.
- Do a run-through in front of a friendly face and ask for criticisms.
- Let your love of cooking shine through.
- If you're giving out recipe copies, proof read thoroughly.
- Gauge the classes' skill level and teach accordingly.
- Be sure all the equipment you need is at hand and familiarize yourself with the setting
prior to class. Very important to know how to operate the FP, mixer, stove, etc.

You'll enjoy it. I'm sure you'll be a good teacher.

Fitzie

I've done them with kids and taken a few as an adult so here is my 2 cents (rappen actually):

Supply aprons.
Supply recipes.
Encourage interaction between class members.
Give short demos and explanations but LOTS of hands on stuff.
Get a helper to do clean up and prep work.
Be really organized. Right down the protocol and use your notes, don't try to wing anything!!
Do a test run w/ a volunteer if possible.

What are you doing the class on? My 2 least favorite classes were one where everything was over prepped so it was almost like cooking from a box mix. The other one was flying by the seat of his pants, we had to look for everything, there were no proper recipes given out and the chef was very dismissive of us home cooks (and I did it with my cooking club and we have some talent going on there). The 2 best classes had a lot of give and take, were well prepared and offered plenty of wine. Starting with a glass of wine is always a good idea. Also be sure to have drinks available and band aids.

Give us some more details and I'm sure we can get some brainstorming going!

Mary

I've done something similar with cooking demonstrations connected to product sales. I'm sure you'll do fine.

What everyone else said, plus the following: One thing I have trouble with is making faces - when I am concentrating on something I tend to have some weird expressions. Practice the techniques in front of your SO and have her critique you.

Invite questions - I like to have a few food related trivia questions ready (that aren't too tough) to break the ice. Save one that's a stumper for the know-it-all to put the kibosh on him quickly so he doesn't dominate the group.

All,

I'm not too worried about the general teaching part; I do tech teaching all the time (google for "Josh Berkus presentation"). I'm more asking about what would be particular to doing cooking classes which I might not think of. The advice above is a great start.

The theme of the class is "risotto". I'm doing it partly as a fundraiser for the community space involved, so I know that equipment is scarce ... I'll have to buy two pots before the class. This is why I'm starting with risotto in this location; it's relatively easy special-equipment-wise.

The two risottos I was planning on teaching people were:

Mixed Mushroom Red Wine Risotto with Pecorino Romano, and
Risotto with fava beans, saffron, garlic chips and shrimp

I'm thinking we should also have an appetizer or side dish with the above. Suggestions? Insalata mista? It needs to be something which doesn't require additional cookware, as the risottos will take up the stove & burners.

BTW, if anyone on the board is in the SF Bay Area, the class will be $25. Sign-ups soon.

How many people will be in the class? Is it a demo or hands on? Is is vegetarian? My friend makes a great, easy appetizer that is prosciutto, buffalo mozzarella and fresh figs drizzled with olive oil and lemon juice and served with a baguette. Fantastic.

This is a great appetizer too:


Marinated Bocconcini
1 lb. bocconcini (mozzarella pearls)
2 cloves garlic minced
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon crushed red-pepper flakes
3 tablespoons extra-virgin olive oil
Kosher salt
Combine all ingredients in a large bowl, and season with salt. Let marinate at least 1 hour.
Serve at room temperature.

Categories:
30 Minute, Basic, Vegetarian
Keywords:
Italian vegetarian


Source

Martha Stewart Living Cookbook
Servings/Yield

4 dozen
Rating

Mary

I've done a demo at our local cooking school. They are a lot of fun to do. I'm sure you'll do great, sounds like you have it under control.

Laurie

How about tapenade on crostini ("tamponade") for those who remember....

All,

So here's the link to the class: https://www.noisebridge.net/wiki/Fuzzy_ ... king_Class

If any of y'all are in the Bay Area, please consider signing up!

Wish I were in the Bay Area... I would love to take your class. Great price! Any class I have taken is about 5 times that price.

Enjoy it!

Did you decide what else you are going to make?

Mary