Cooking is hot. It’s sexy, it’s fun, it’s flirty and it’s really very easy once you learn a few basic steps. The art of cooking used to be passed down from generation to generation, but in these fast paced times, that’s more the exception than the norm. With so many self-proclaimed “foodies” writing blogs and creating virtual recipe swaps, the art of cooking is all the rage. But where do you start?
On Tap sent three of our writers to experience a mix of cooking classes first hand at various locations in the DC area. For the price of a great meal, you can also learn how to cook like the chefs do. The classes run the gamut from learning the basics of cooking to creating international dishes to die for. There are classes that teach you how to use kitchen tools properly, tricks to rolling sushi, how to make delicious desserts and so much more. Plus it’s a fun date, a great girl’s night out and a great skill to learn to impress just about anyone; I mean who doesn’t appreciate a good meal?
L’Academie de Cuisine
From Appetizers to Comfort Foods and Every Cupcake In Between
Photos and story by Jessica Strelitz
Chef Danielle Turner demonstrates that making a perfect souffle is nothing to be afraid of.
“The goal of a soufflé is to get it to the table before it falls. But even if it does, it still tastes good,” said Danielle Turner, a 2002 graduate of L’Academie de Cuisine’s professional school who, in addition to teaching several classes, also runs Great Taste — a personal chef service. Chef Turner walked 17 students, including myself, through the basics of the dish that has paralyzed millions of home cooks for fear of the dreaded deflation.
L’Academie de Cuisine, which is headquartered in Bethesda but also holds classes in Gaithersburg, Md., was founded in 1976 and has since earned the distinction of being rated one of the Top 10 culinary schools in the country. In addition to its professional cooking and baking programs, L’Academie offers more than 1,500 demonstration and hands-on classes for cooks of all skill levels and also hosts gourmet getaways, cuisine-specific dinners, corporate and private events and summer cooking camps for kids.
A show of hands revealed that few of the students in my class had attempted making soufflés before, so Chef Turner worked to dispel myths (“They’re unstable by nature. They’re supposed to fall.”); offered tips (“The key is to be patient when you fold.”); and fostered some humor (“All we have is eggs, cheese and butter. Hope no one is on a diet in this class.”) early on in the three-hour class. After she demonstrated each recipe, students worked in teams — singles and couples, young and old — getting to know each other as we scalded milk, scraped vanilla pods, chopped onions and sprinkled gruyere. We got a big boost from having the proper equipment at the ready and everything portioned out in advance, as well as fool-proof directions and recipes (which serve as excellent references in the privacy of your own kitchen) and the ongoing guidance of Chef Turner and her three seasoned volunteer assistants. Shortly, our work was rewarded with four different types of soufflé: gruyere and parmesan, spinach and bacon, vanilla bean and, of course, chocolate. While sipping on wine, we cheered as each puffed sweet and savory cake came out of the industrial convection ovens, followed by groans of pleasure and burned tongues. As we turned in our aprons, the sweetest lesson turned out to be realizing that even if they fell before they hit the counter, each one tasted just right.
L’Academie de Cuisine: 5021 Wilson Lane, Bethesda, MD and 1606 Industrial Dr., Gaithersburg, MD; 301-670-8670; www.lacademie.com
[googleMap name="L’Academie de Cuisine "width="590" height="235"]5021 Wilson Lane, Bethesda, MD[/googleMap]
CulinAerie
Knife techniques, cooking and more!
Photos and story by Shaun Courtney
Chef / instructor Susan Watterson instructs a student in the finer points of food preparation.
CulinAerie Chef/Instructor, Susan Watterson, attaches her microphone, picks up a knife and does not stop moving until the last student has mastered the julienne cut, or at least sheds fewer tears when cutting an onion. The culinary school, which opened in November of 2008, offers classes ranging from beginner “Knife Skills” to a 12-week “Masters Class” for those foodies who can follow a recipe and want to learn to cook without one.
At CulinAerie, the average class size is 20, and pupils sit in rows of four with partners at chemistry-lab-like tables. Students can watch any one of the double flat screens that hang overhead for closer directions on the exact technique. This particular class is equally split between brave individuals and adventurous couples, all trying their hand at a new skill. CulinAerie has just three staff members — the helpers who bustle around during class are volunteers, eager to learn more and pursue a passion pro bono.
Watterson makes the class approachable for beginners, focusing on techniques that can be applied across recipes and “open doors.” The Chef says she prefers that pupils “understand what’s happening and why it’s happening” rather than getting students “stuck on one recipe” only to leave them grasping for more. Watterson adds a rhythm to the art; As students rock their knife blade or chop a carrot, it can feel like performing the movements of a sun salutation with a yoga instructor, rather than deboning a whole chicken. She urges students to move thoughtfully, rhythmically instructing them to “cut the leg, grab the oyster, flip the chicken, pop the hip.” Watterson also offers students sage wisdom like “food starts in your head” and “take care of your knife and your knife will take care of you.”
At the end of the lesson, you enjoy the fruits of your labor — a meal and a glass of wine. With six classes a week and myriad private and corporate events, it is a wonder this 14th Street gem has remained a secret for so long. Consider this your open invitation to join the trend; CulinAerie is all the rage.
CulinAerie: 1131 14th St. NW, Washington, DC; 202-587-5674; www.culinaerie.com.
[googleMap name="CulinAerie" description="CulinAerie Cooking School" width="590" height="235"]1131 14th St. NW, Washington, DC[/googleMap]
Open Kitchen
Encouraging lively conversation and learning
Photos and story by Lauren Wright
Chef Bernard Henry masterfully filets a fish.
Anyone who’s ever chased an onion around a chopping board or lamented the price of pre-packaged chicken could benefit from Open Kitchen’s Basic Knife Skills class with Executive Chef Bernard Henry. The hands-on class is one of many offered Monday through Wednesday at this charming, local culinary shop.
Upon arrival, guests are greeted with their choice of a complimentary glass of quality red or white wine. Three hours later, guests leave satisfied after dining on the rosemary and thyme chicken they professionally cut only moments before. But it’s the lessons learned in between that they’ll take home — from how to filet a fish to how to julienne a carrot or dice a shallot.
French Chef Bernard Henry was trained at the award-winning L’Academie De Cuisine, and his knowledge of proper knife safety, maintenance and cuts barely scratches the surface of his overall cooking experience (rumor has it he’ll be hosting a class on French sauces soon).
Guests watch in awe as Chef Bernard deftly peels a green pepper, the seeds and inside ribs falling to the table in one clean pile. Some attempt it immediately, frustrated by their inability to mimic Bernard’s smooth outcome. “It takes time and practice,” Bernard says, stopping by each work station to offer advice to nearly 20 soon-to-be pros. “Be careful, I had to go to the ER once after cutting myself on a blade.” He turns to a man chopping eagerly, “Don’t cut straight down, slice back and forth,” he says as he holds the knife and demonstrates.
Based in Falls Church, Open Kitchen markets itself as a place to eat, cook and entertain. The innovative company opened in 2009 when entrepreneurial owner Hue-Chan Karels recognized the need for a space where chefs could create and launch their own culinary products and services. The layout of Open Kitchen encourages lively conversation and learning. The space is literally open to the public, incorporating a large bistro area with a long counter where patrons can sit down and order a meal, watch the chefs prepare it, and get tips on how to thicken up that béchamel sauce they attempted the night before.
Open Kitchen: 7115 Leesburg Pike, Falls Church, VA; 703-942-8148; www-openkitchen-dcmetro.com
[googleMap name="Open Kitchen" width="590" height="235"]7115 Leesburg Pike, Falls Church, VA[/googleMap]
