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Cooking Classes - worthwhile for learning?

James_Mc_Geough_145011

What are your opinions on cooking classes? Do you think they're a worthwhile way to learn how to cook?

I'm travelling to the US west coast at the end of August and am considering trying a cooking class whilst there (think something like this https://www.hotstovesociety.com/).

Currently I'm working to learn the skills behind cooking any dish (from understanding flavours to plating food) rather than specific recipes/dishes; is it possible to finding cooking course that teach these skills?

If not how have you guys learned to cook? Apart from books (The Flavour Bible, The 4 Hour Chef) and trial & error, what methods have you found most valuable for learning?

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James_Mc_Geough_145011

Thanks for the responses everyone, I appreciate the advice. I'll check out some of the resources you've recommended

I'm going to give cooking classes a shot and I'll let you know how it goes.

matthew.snyder77

It really depends on what your expectations of the class are. About five years ago, my wife sent me to a class that 4 hours, one day a week for 24 weeks..... I didn't really learn anything new from the class materials, but I learned a ton about prep and organization from working in what amounted to a professional kitchen for a shift every Sunday morning. (It also gave me the chance to hit the Hollywood farmers market, which is not a bad thing) I also sorta padded the stats, as it were, by volunteering to stay after every week and help the chef-instructor prepare stocks and sauces for the classes later in the week. The thing that really killed the value of the class, tho, was that said chef-instructor basically quit sometime around week 12 or so because the commute was too much. The guy that took over was an order of magnitude lesser in quality.

I also made some good friendships with my classmates that have persisted to this day. Would I do it again if given the chance? Can't say I would, but I certainly don't regret taking the class. YMMV

On the other hand, my wife and I have jointly taken four one-day classes together, three hands-on, one demo. The hands-on classes were fun, especially the first and last ones since they were in Tuscany and Barcelona. The demo was by Ludo Lefebvre, and he started it by saying he hates doing demos.... which showed in the quality of the presentation.

My background in cooking started when I was a kid and I'd pretend I was doing a stand-and-stir cooking show (I made salads, woohoo). Later, as an adult, the show 'Molto Mario' was my entree to serious cookery. Eventually found 'In Search Of Perfection', and ultimately ChefSteps. I'm orders of magnitude better in my understanding of ingredients and manipulating them with heat and whatnot. Best advice I can give: Cook, and cook often. Practice is really the only thing that makes you better. Instruction can show you a certain path, but you have to cook if you want to progress.

seijoed

I'd really focus on learning the basics.

Most home cookery oriented material seems to focus on getting out a dish from a recipe.

To really learn how to cook, learn knife skills, cuts, methods, saute, braise, fry poach and so on,

read literature on proteins, vegetables, cooking methods.

I personally went the route of cooking my way through the CIA material, the professional chef

is great and contains pretty much everything you need.

The class that teaches that is kinda sorta called "Culinary School" or working a line.

I think the most valuable thing for learning is to realize there are no shortcuts.