This is to people who live in or around Wichita, KS:

Are there any cooking schools or classes around town?
I'd like to take some.
They need to be hands-on tho, I'm not all that interested in the
performer...er...teacher standing up there doing something and talking.
I want to actually do it myself and really learn how.

What would also help is if they knew the science behind it. I want to
know why things happen the way they do. I've read McGee, Woulk, Corriher
(even Alton Brown, altho he just passes on what the others have said)
and I want someone who has read them too and can explain in greater
depth than a book can.

so anyway, thanks for the help!

On Sat, 13 Nov 2010 20:55:00 -0600, Pringles CheezUms
> wrote:

> This is to people who live in or around Wichita, KS:
>
> Are there any cooking schools or classes around town?
> I'd like to take some.
> They need to be hands-on tho, I'm not all that interested in the
> performer...er...teacher standing up there doing something and talking.
> I want to actually do it myself and really learn how.
>
> What would also help is if they knew the science behind it. I want to
> know why things happen the way they do. I've read McGee, Woulk, Corriher
> (even Alton Brown, altho he just passes on what the others have said)
> and I want someone who has read them too and can explain in greater
> depth than a book can.
>
> so anyway, thanks for the help!

Sounds like you want something more in depth than classes aimed at the
average consumer, so everyday cooking classes are not what you're
looking for. You need something aimed at professionals or wanna be
professionals. Is there a commercial cooking school or culinary
institute in the area? Have you checked out the Hotel and Restaurant
Management classes at your local Jr. College? Cooking is part of the
curriculum, so the instructor should have those answers for you.

--

Never trust a dog to watch your food.

sf wrote:

>> This is to people who live in or around Wichita, KS:
>>
>> Are there any cooking schools or classes around town?
>> I'd like to take some.
>> They need to be hands-on tho, I'm not all that interested in the
>> performer...er...teacher standing up there doing something and talking.
>> I want to actually do it myself and really learn how.
>>
>> What would also help is if they knew the science behind it. I want to
>> know why things happen the way they do. I've read McGee, Woulk, Corriher
>> (even Alton Brown, altho he just passes on what the others have said)
>> and I want someone who has read them too and can explain in greater
>> depth than a book can.
>>
>> so anyway, thanks for the help!
>
> Sounds like you want something more in depth than classes aimed at the
> average consumer, so everyday cooking classes are not what you're
> looking for. You need something aimed at professionals or wanna be
> professionals. Is there a commercial cooking school or culinary
> institute in the area? Have you checked out the Hotel and Restaurant
> Management classes at your local Jr. College? Cooking is part of the
> curriculum, so the instructor should have those answers for you.

I thought it sounded like a cross between a home ec class (which would
provide the hands-on part) and what would have to be a series (from 9 to 18
college credits) of food science classes. And for the molecular-gastronomy
stuff you'd probably have to attend either a cooking school or serve a
professional apprenticeship. Restaurant management classes are more likely
to concentrate on how to pass inspections, i.e., most of the time would be
devoted to safe food storage and preparation, and on the standards for
cleanliness.

Cooking schools, especially the ones which discuss the scientific aspects of
baking, pickling, and similar processes are pretty expensive; I'd put that
forth as a last resort.

Bob

On Sat, 13 Nov 2010 20:52:31 -0800, "Bob Terwilliger"
> wrote:

> I thought it sounded like a cross between a home ec class (which would
> provide the hands-on part) and what would have to be a series (from 9 to 18
> college credits) of food science classes. And for the molecular-gastronomy
> stuff you'd probably have to attend either a cooking school or serve a
> professional apprenticeship.

I've never heard of "food sciences". I suggested what I know about.

> Restaurant management classes are more likely
> to concentrate on how to pass inspections, i.e., most of the time would be
> devoted to safe food storage and preparation, and on the standards for
> cleanliness.

--

Never trust a dog to watch your food.

On Sat, 13 Nov 2010 20:55:00 -0600, Pringles CheezUms wrote:

> This is to people who live in or around Wichita, KS:
>
> Are there any cooking schools or classes around town?
> I'd like to take some.
> They need to be hands-on tho, I'm not all that interested in the
> performer...er...teacher standing up there doing something and talking.
> I want to actually do it myself and really learn how.
>
> What would also help is if they knew the science behind it. I want to
> know why things happen the way they do. I've read McGee, Woulk, Corriher
> (even Alton Brown, altho he just passes on what the others have said)
> and I want someone who has read them too and can explain in greater
> depth than a book can.
>
> so anyway, thanks for the help!

not so much for the science end of things, but for a hands-on class you
might check the food section of your local newspaper. the washington
*post*'s, at any rate has notices/ads for these from time to time. it
might be a little late for the fall season, though. check the paper's web
site if there is one.

your pal,
blake

Pringles CheezUms wrote:
>
> This is to people who live in or around Wichita, KS:
>
> Are there any cooking schools or classes around town?
> I'd like to take some.

Ask at your local public library, and at your nearest US Navy
recruiting center.

In article >,
blake murphy > wrote:

> On Sat, 13 Nov 2010 20:55:00 -0600, Pringles CheezUms wrote:
>
> > This is to people who live in or around Wichita, KS:
> >
> > Are there any cooking schools or classes around town?
> > I'd like to take some.
> > They need to be hands-on tho, I'm not all that interested in the
> > performer...er...teacher standing up there doing something and talking.
> > I want to actually do it myself and really learn how.
> >
> > What would also help is if they knew the science behind it. I want to
> > know why things happen the way they do. I've read McGee, Woulk, Corriher
> > (even Alton Brown, altho he just passes on what the others have said)
> > and I want someone who has read them too and can explain in greater
> > depth than a book can.
> >
> > so anyway, thanks for the help!
>
> not so much for the science end of things, but for a hands-on class you
> might check the food section of your local newspaper. the washington
> *post*'s, at any rate has notices/ads for these from time to time. it
> might be a little late for the fall season, though. check the paper's web
> site if there is one.
>
> your pal,
> blake

Great idea, Blake. And I forgot to include in my list to ask at a local
kitchen supply store if they offer any classes.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Apple pie posted 10-31-2010; http://web.me.com/barbschaller

On Sun, 14 Nov 2010 17:38:24 -0600, Melba's Jammin'
> wrote:

>Great idea, Blake. And I forgot to include in my list to ask at a local
>kitchen supply store if they offer any classes.

I sincerely doubt they would have the science aspect, so maybe that's
what the OP needs because it seems like he wants to feel superior by
asking gotcha questions.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sun, 14 Nov 2010 17:38:24 -0600, Melba's Jammin'
> > wrote:
>
>> Great idea, Blake. And I forgot to include in my list to ask at a local
>> kitchen supply store if they offer any classes.
>
> I sincerely doubt they would have the science aspect, so maybe that's
> what the OP needs because it seems like he wants to feel superior by
> asking gotcha questions.
>


It sounded that way to me, too. I think it was Barb who used to say
"Are we going to measure or cook?" In this case it's more like
"Do we want to learn cooking or chemistry?"

gloria p

On Mon, 15 Nov 2010 10:36:32 -0700, "gloria.p" >
wrote:

>sf wrote:
>> On Sun, 14 Nov 2010 17:38:24 -0600, Melba's Jammin'
>> > wrote:
>>
>>> Great idea, Blake. And I forgot to include in my list to ask at a local
>>> kitchen supply store if they offer any classes.
>>
>> I sincerely doubt they would have the science aspect, so maybe that's
>> what the OP needs because it seems like he wants to feel superior by
>> asking gotcha questions.
>
>It sounded that way to me, too. I think it was Barb who used to say
>"Are we going to measure or cook?" In this case it's more like
>"Do we want to learn cooking or chemistry?"

I didn't want it to sound that way. I have, unfortunately, done that
before but it's not productive. I mentioned the names I had read because
I thot most people around here would be familiar with their work. It's
like saying e.g. Jackson's Tolkien movies to differentiate from
Bakshi's. It wasn't to sound superior it was to inform you of what I was
looking for.
I want to know why things happen, so I ask why questions. Not all
teachers like that so I need to find a teacher who knows why or is
willing to say 'I don't know'. That's ok too.

I have asked at kitchen supply stores. Most of them don't know about any
classes. The lady I talked to at William Sonoma seemed more
knowledgeable than any, but they only have demonstration classes not
hands-on.

And whoever mentioned the Navy, that option was closed long ago! The
only way they'd consider letting in a fat middle-aged guy with asthma is
if there's another world war (and then it'd be Air Force but I
digress...)

In article >,
says...
>
> sf wrote:
> > On Sun, 14 Nov 2010 17:38:24 -0600, Melba's Jammin'
> > > wrote:
> >
> >> Great idea, Blake. And I forgot to include in my list to ask at a local
> >> kitchen supply store if they offer any classes.
> >
> > I sincerely doubt they would have the science aspect, so maybe that's
> > what the OP needs because it seems like he wants to feel superior by
> > asking gotcha questions.
> >
>
>
> It sounded that way to me, too. I think it was Barb who used to say
> "Are we going to measure or cook?" In this case it's more like
> "Do we want to learn cooking or chemistry?"

Yep. While knowing the science is fascinating and often helpful, "food
science" is really aimed and making food as an industrial process, not
at cooking single meals.

On Sun, 14 Nov 2010 17:38:24 -0600, Melba's Jammin' wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sat, 13 Nov 2010 20:55:00 -0600, Pringles CheezUms wrote:
>>
>>> This is to people who live in or around Wichita, KS:
>>>
>>> Are there any cooking schools or classes around town?
>>> I'd like to take some.
>>> They need to be hands-on tho, I'm not all that interested in the
>>> performer...er...teacher standing up there doing something and talking.
>>> I want to actually do it myself and really learn how.
>>>
>>> What would also help is if they knew the science behind it. I want to
>>> know why things happen the way they do. I've read McGee, Woulk, Corriher
>>> (even Alton Brown, altho he just passes on what the others have said)
>>> and I want someone who has read them too and can explain in greater
>>> depth than a book can.
>>>
>>> so anyway, thanks for the help!
>>
>> not so much for the science end of things, but for a hands-on class you
>> might check the food section of your local newspaper. the washington
>> *post*'s, at any rate has notices/ads for these from time to time. it
>> might be a little late for the fall season, though. check the paper's web
>> site if there is one.
>>
>> your pal,
>> blake
>
> Great idea, Blake. And I forgot to include in my list to ask at a local
> kitchen supply store if they offer any classes.

....and i forgot that one.

your pal,
blake

In article >,
Pringles CheezUms > wrote:

> This is to people who live in or around Wichita, KS:
>
> Are there any cooking schools or classes around town?
> I'd like to take some.
> They need to be hands-on tho, I'm not all that interested in the
> performer...er...teacher standing up there doing something and talking.
> I want to actually do it myself and really learn how.
>
> What would also help is if they knew the science behind it. I want to
> know why things happen the way they do. I've read McGee, Woulk, Corriher
> (even Alton Brown, altho he just passes on what the others have said)
> and I want someone who has read them too and can explain in greater
> depth than a book can.
>
> so anyway, thanks for the help!

Have you tried the Yellow Pages for Cooking Schools?
Have you tried the local school district's community education offerings?
Have you tried the local community college's offerings?
Have you tried the local vo-tech school's catalog?
Have you considered hiring an instructor?
Have you asked at any restaurants if they conduct any cooking classes?

Those are the things that popped into my mind.
Good luck in the hunt!

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Apple pie posted 10-31-2010; http://web.me.com/barbschaller

On Sun, 14 Nov 2010 17:37:14 -0600, Melba's Jammin'
> wrote:

>Have you tried the Yellow Pages for Cooking Schools?
>Have you tried the local school district's community education offerings?
>Have you tried the local community college's offerings?
>Have you tried the local vo-tech school's catalog?
>Have you considered hiring an instructor?
>Have you asked at any restaurants if they conduct any cooking classes?
>
>Those are the things that popped into my mind.
>Good luck in the hunt!

Obvious answer: No.

--
I love cooking with wine.
Sometimes I even put it in the food.

Melba's Jammin' wrote:

>
> Have you tried the Yellow Pages for Cooking Schools?
> Have you tried the local school district's community education offerings?
> Have you tried the local community college's offerings?
> Have you tried the local vo-tech school's catalog?
> Have you considered hiring an instructor?
> Have you asked at any restaurants if they conduct any cooking classes?
>
> Those are the things that popped into my mind.


I know that there's a Johnson & Wales college in Denver that offers
majors in commercial cooking and resort management, etc. and also a
vocational high school that has a good rep for preparing restaurant
cooks. A few years ago our son-in-law gave his wife (a very good cook)
a certificate as a Christmas gift for some gourmet cooking classes at a
private cooking school downtown. He found it online and she loved it.

gloria p

>In article >,
> Pringles CheezUms > wrote:
>
>> Are there any cooking schools or classes around town?
>> ...
>> so anyway, thanks for the help!
>
>Have you tried the Yellow Pages for Cooking Schools?
>Have you tried the local school district's community education offerings?
>Have you tried the local community college's offerings?
>Have you tried the local vo-tech school's catalog?
>Have you considered hiring an instructor?
>Have you asked at any restaurants if they conduct any cooking classes?
>
>Those are the things that popped into my mind.
>Good luck in the hunt!

Yellow pages - yes
Colleges/Vo-Tech - yes. Several come up in search engines as having food
or cooking-related courses, but none list cooking classes or food
science in their curriculum. Kansas State has one of the better food
science schools, but that's way more money and commitment than I'm
interested in. I just want to learn to cook and know why you do what you
do, not change careers.
Hiring an instructor - even more money so that's out.
Restaurants - good suggestion. Worth checking out.

Thanks to all who gave useful advice!