I've considered culinary school, but for now just want to try a few classes (knife skills, basics, then more adventurous later...). What about the San Francisco Chronicle classes? The Weekend Gourmet classes at CCA look good, but are very early on Saturday mornings,and go all day, which could prove difficult with my weekend restaurant-worker schedule. I'm not ready to commit to a full-time program yet, and just want to to have some fun with it and get back into cooking. Any personal experiences you can pass on? Second-hand knowledge will do in a pinch. Thanx!