I consider myself to be a moderately-experienced amateur. My specialty is improvisation and have never tried a formal cooking class before.
Has any chowhound attended the "Essential skills of Fine Cooking" course at Soho's French Culinary Institute? See link to course description.
Their 8 class x 5 hour Saturday immersion course covers sauces, meats, fish, etc. Is it challenging or really basic?
Any other recommendations for a Manhattan-area cooking course offered on weekends would be welcome. Thank you!!!!
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