We've talked about cooking schools that prepare students for careers in
food service. They should include information on management, cooking in
bulk and cost control.


We've talked about resources for people who want to learn basic cooking
skills.


In chatting with an old friend I'm recently reacquainted with, the
subject of gourmet cooking schools came up. She doesn't want to change
careers. She's too good a home cook to need help with basics. She
thinks it would be fun to take a comprehensive course in gourmet
cooking. She knows she could learn a lot by trying complicated recipes
at home, but she wants something more structured and entertaining than
that.


Does such a school exist in the U.S.? Something that would take
students through the basics of sauce making, international cuisine,
working with chocolate and fancy desserts, decorative sugar work,
understanding basics of cheese and wine, etc.?


--Lia

On Jul 26, 10:46 am, Julia Altshuler > wrote:
> We've talked about cooking schools that prepare students for careers in
> food service. They should include information on management, cooking in
> bulk and cost control.
>
> We've talked about resources for people who want to learn basic cooking
> skills.
>
> In chatting with an old friend I'm recently reacquainted with, the
> subject of gourmet cooking schools came up. She doesn't want to change
> careers. She's too good a home cook to need help with basics. She
> thinks it would be fun to take a comprehensive course in gourmet
> cooking. She knows she could learn a lot by trying complicated recipes
> at home, but she wants something more structured and entertaining than
> that.
>
> Does such a school exist in the U.S.? Something that would take
> students through the basics of sauce making, international cuisine,
> working with chocolate and fancy desserts, decorative sugar work,
> understanding basics of cheese and wine, etc.?
>
> --Lia

A number of junior colleges in larger cities have a culinary arts
program. You don't have to be a fulltime students seeking a degree --
you can sign up for a single semester course. But that still might be
too long, 3 x a week for 15 weeks. There are private businesses,
sometimes connected with a cookware retail store, that offer single
demonstration events, and other hands-on sessions. Do a web search
on cooking schools. Also, some places, or individuals, are available
to doprivate lessons at their place or in your home, just for yo, or
you and your friends. Sort of like Tupperware parties without the
plastic. They provide the ingredients, teach the class, provide
containers and you take home what you prepared.

For one example, search The Chopping Block in the Chicago area.

In article om>,
" > wrote:

> On Jul 26, 10:46 am, Julia Altshuler > wrote:

> > Does such a school exist in the U.S.? Something that would take
> > students through the basics of sauce making, international cuisine,
> > working with chocolate and fancy desserts, decorative sugar work,
> > understanding basics of cheese and wine, etc.?


> A number of junior colleges in larger cities have a culinary arts
> program. You don't have to be a fulltime students seeking a degree --
> you can sign up for a single semester course. But that still might be
> too long, 3 x a week for 15 weeks.

My son went to such a program. Most classes were half a semester, to
allow the students more flexibility. The cost was very reasonable, and
he now has a job as a cook.

My daughter's roommate went to one of those fancy culinary schools. It
was US$20,000 for less than a year.

"Julia Altshuler" > wrote in message
. ..
> We've talked about cooking schools that prepare students for careers in
> food service. They should include information on management, cooking in
> bulk and cost control.
>
>
> We've talked about resources for people who want to learn basic cooking
> skills.
>
>
> In chatting with an old friend I'm recently reacquainted with, the subject
> of gourmet cooking schools came up. She doesn't want to change careers.
> She's too good a home cook to need help with basics. She thinks it would
> be fun to take a comprehensive course in gourmet cooking. She knows she
> could learn a lot by trying complicated recipes at home, but she wants
> something more structured and entertaining than that.
>
>
> Does such a school exist in the U.S.? Something that would take students
> through the basics of sauce making, international cuisine, working with
> chocolate and fancy desserts, decorative sugar work, understanding basics
> of cheese and wine, etc.?
>
>
> --Lia

You might google 'resort' and 'gourmet cooking classes' and see what you
get. I saw a bbq vacation documentary on TV that costed a fortune, but one
learned many ways to bbq from a famous chef, had wine parties, floated in
hot tubs after hours and enjoyed lovely scenery. There have been numerous
vacations to Europe advertised in the newspaper with an emphasis on food.
Good luck, sounds like fun.
Edrena

On Thu, 26 Jul 2007 11:46:42 -0400, Julia Altshuler
> wrote:

>We've talked about cooking schools that prepare students for careers in
>food service. They should include information on management, cooking in
>bulk and cost control.
>
>
>We've talked about resources for people who want to learn basic cooking
>skills.
>
>
>In chatting with an old friend I'm recently reacquainted with, the
>subject of gourmet cooking schools came up. She doesn't want to change
>careers. She's too good a home cook to need help with basics. She
>thinks it would be fun to take a comprehensive course in gourmet
>cooking. She knows she could learn a lot by trying complicated recipes
>at home, but she wants something more structured and entertaining than
>that.
>
>
>Does such a school exist in the U.S.? Something that would take
>students through the basics of sauce making, international cuisine,
>working with chocolate and fancy desserts, decorative sugar work,
>understanding basics of cheese and wine, etc.?

I don't know, but it sounds like the sort of cooking course I'd be
interested in doing... I just wouldn't know where to start looking to
find it! I have no wish whatsoever to go into food service or to be a
caterer etc - I'd just like to extend my cooking repertoire beyond the
ordinary and learn some more advanced techniques that I can play
with...

On Jul 26, 8:46 am, Julia Altshuler > wrote:
> [snip]
> In chatting with an old friend I'm recently reacquainted with, the
> subject of gourmet cooking schools came up. She doesn't want to change
> careers. She's too good a home cook to need help with basics. She
> thinks it would be fun to take a comprehensive course in gourmet
> cooking. She knows she could learn a lot by trying complicated recipes
> at home, but she wants something more structured and entertaining than
> that.
>
> Does such a school exist in the U.S.? Something that would take
> students through the basics of sauce making, international cuisine,
> working with chocolate and fancy desserts, decorative sugar work,
> understanding basics of cheese and wine, etc.?
>
I don't know of anything exactly like that, but I've read about two
alternatives that might meet several of her objectives. First, in
some of the major cities (U.S.) a few chefs at well-known restaurants
occasionally give classes, which are either one-day events or two or
three. I think you just have to notice the ads or stories about them,
so it's hit or miss finding them.

Possibly more interesting (to me, at least) would be to combine travel
and cooking classes. There are quite of few of these offered in
Europe, and a few in Latin America. An example of a company that
offers such programs -- that I have no direct knowledge about as to
quality or value or entertainment -- can be found here.

http://www.theinternationalkitchen.com/

While they are probably aiming at teaching what makes a region's
cuisine different I am sure one would pick up a lot of the things
she's looking for. -aem

On Thu, 26 Jul 2007 14:38:09 -0700, aem > wrote:

>On Jul 26, 8:46 am, Julia Altshuler > wrote:
>> [snip]
>> In chatting with an old friend I'm recently reacquainted with, the
>> subject of gourmet cooking schools came up. She doesn't want to change
>> careers. She's too good a home cook to need help with basics. She
>> thinks it would be fun to take a comprehensive course in gourmet
>> cooking. She knows she could learn a lot by trying complicated recipes
>> at home, but she wants something more structured and entertaining than
>> that.
>>
>> Does such a school exist in the U.S.? Something that would take
>> students through the basics of sauce making, international cuisine,
>> working with chocolate and fancy desserts, decorative sugar work,
>> understanding basics of cheese and wine, etc.?
>>
>I don't know of anything exactly like that, but I've read about two
>alternatives that might meet several of her objectives. First, in
>some of the major cities (U.S.) a few chefs at well-known restaurants
>occasionally give classes, which are either one-day events or two or
>three. I think you just have to notice the ads or stories about them,
>so it's hit or miss finding them.
>

if your local paper has a website, you might try searching there. i
know the *washington post* publishes a roundup of local cooking
classes every season. assuming, i guess, your local paper has a food
section.

your pal,
blake

Karen AKA Kajikit wrote:

> I don't know, but it sounds like the sort of cooking course I'd be
> interested in doing... I just wouldn't know where to start looking to
> find it! I have no wish whatsoever to go into food service or to be a
> caterer etc - I'd just like to extend my cooking repertoire beyond the
> ordinary and learn some more advanced techniques that I can play
> with...


Next question. What would be on the curriculum at this sort of culinary
school?


I imagine 1 or 2 semesters on dessert techniques including working with
chocolate, decorative sugar, souffle (actually a simple basic technique,
but it might be called for).


A course on sauces would be in order, especially hollandaise relatives.


There would have to be something on recognizing and using spices. That
could be tied up with international cuisine.


What else?


--Lia

Julia Altshuler wrote:
> Karen AKA Kajikit wrote:
>
>> I don't know, but it sounds like the sort of cooking course I'd be
>> interested in doing... I just wouldn't know where to start looking to
>> find it! I have no wish whatsoever to go into food service or to be
>> a caterer etc - I'd just like to extend my cooking repertoire beyond
>> the ordinary and learn some more advanced techniques that I can play
>> with...
>
> Next question. What would be on the curriculum at this sort of
> culinary school?
>
> I imagine 1 or 2 semesters on dessert techniques including working
> with chocolate, decorative sugar, souffle (actually a simple basic
> technique, but it might be called for).
>
> A course on sauces would be in order, especially hollandaise
> relatives.
>
> There would have to be something on recognizing and using spices.
> That could be tied up with international cuisine.
>
> What else?
>
> --Lia

If you have a community college that offers a culinary arts program, call
and ask them to send you a course catalog for that program. That way you
can see what you can pick and choose from and go from there.

Jill

In article >,
"jmcquown" > wrote:

> Julia Altshuler wrote:
> > Karen AKA Kajikit wrote:
> >
> >> I don't know, but it sounds like the sort of cooking course I'd be
> >> interested in doing... I just wouldn't know where to start looking to
> >> find it! I have no wish whatsoever to go into food service or to be
> >> a caterer etc - I'd just like to extend my cooking repertoire beyond
> >> the ordinary and learn some more advanced techniques that I can play
> >> with...
> >
> > Next question. What would be on the curriculum at this sort of
> > culinary school?
> >
> > I imagine 1 or 2 semesters on dessert techniques including working
> > with chocolate, decorative sugar, souffle (actually a simple basic
> > technique, but it might be called for).
> >
> > A course on sauces would be in order, especially hollandaise
> > relatives.
> >
> > There would have to be something on recognizing and using spices.
> > That could be tied up with international cuisine.
> >
> > What else?
> >
> > --Lia
>
> If you have a community college that offers a culinary arts program, call
> and ask them to send you a course catalog for that program. That way you
> can see what you can pick and choose from and go from there.


Here's the local one that my son went to:

http://www.santarosa.edu/schedules/c.../2006-2007.pdf

Look under "Culinary Arts". Do not do this on dialup, because it is the
whole catalog, 320 pages.

Here's a blurb just about culinary arts:

http://www.santarosa.edu/instruction/culinary-arts/

Dan Abel wrote:

> Here's the local one that my son went to:
>
> http://www.santarosa.edu/schedules/c.../2006-2007.pdf
>
> Look under "Culinary Arts". Do not do this on dialup, because it is the
> whole catalog, 320 pages.
>
> Here's a blurb just about culinary arts:
>
> http://www.santarosa.edu/instruction/culinary-arts/


Whew. You're right. I didn't download the whole catalogue, but the
page is worth looking at.


--Lia

" > wrote in message
ps.com...
> On Jul 26, 10:46 am, Julia Altshuler > wrote:
>> We've talked about cooking schools that prepare students for careers in
>> food service. They should include information on management, cooking in
>> bulk and cost control.
>>
>> We've talked about resources for people who want to learn basic cooking
>> skills.
>>
>> In chatting with an old friend I'm recently reacquainted with, the
>> subject of gourmet cooking schools came up. She doesn't want to change
>> careers. She's too good a home cook to need help with basics. She
>> thinks it would be fun to take a comprehensive course in gourmet
>> cooking. She knows she could learn a lot by trying complicated recipes
>> at home, but she wants something more structured and entertaining than
>> that.
>>
>> Does such a school exist in the U.S.? Something that would take
>> students through the basics of sauce making, international cuisine,
>> working with chocolate and fancy desserts, decorative sugar work,
>> understanding basics of cheese and wine, etc.?
>>
>> --Lia
>
> A number of junior colleges in larger cities have a culinary arts
> program. You don't have to be a fulltime students seeking a degree --
> you can sign up for a single semester course. But that still might be
> too long, 3 x a week for 15 weeks. There are private businesses,
> sometimes connected with a cookware retail store, that offer single
> demonstration events, and other hands-on sessions. Do a web search
> on cooking schools. Also, some places, or individuals, are available
> to doprivate lessons at their place or in your home, just for yo, or
> you and your friends. Sort of like Tupperware parties without the
> plastic. They provide the ingredients, teach the class, provide
> containers and you take home what you prepared.
>
> For one example, search The Chopping Block in the Chicago area.
>
Junior college programs are for people that want to get into the restaurant
business. I think Lia is looking for an Escoffier type of class, that at
some level digs into the Larousse Gastromique, or something comparable.
You can do this by yourself. Many years ago I bought and went through page
by page Julia Child's "Mastering the Art of French Cooking, Vol. I", and
from that point I was hooked, like many on this NG. It's been a great part
of the life experience.

Kent

BTW, "Mastering the Art of French Cooking, Vol. I" published in the early
1960's , is still in print. I just bought a new one to replace the original
that was falling apart.