Cooking Light Subscription: L Academie De Cuisine

L Academie De Cuisine

I decided to take a cake decorating class, and it was fun, well-done, and I learned some things. I will definitely be back for the 201 class, and maybe some other classes. It was nice that it was on a weekend; so many area classes are on a weekday, which is hard when you work in the city and live in the distant burbs.

Parking was easy with a couple of nearby public garages. Street parking was very limited.We got to practice piping technique with mashed potatoes, make up a huge batch of buttercream, then we each got a round of vanilla cake to decorate up and take home. The instructor did a great job of breaking things down/explaining and was very friendly. The pacing was great and I didn't feel rushed or like things were lagging.I took the four session long Technique Training Course taught by Danielle Turner back in October of 2009. Each class covered different subjects: #1) knife skills, #2) braising & poaching, #3) grilling & roasting, #4) frying & sauteing.Some of the things we made, as an example, include: Braised chicken with apples & sage, poached pears with spiced caramel, chicken piccata, bananas foster, veggie stir fy, grilled NY strip steak with gorgonzola butter.I'd put in quite a bit of research before taking this class because I was looking for something where I would get a lot of hands on time, where there was enough equipment that we could avoid sharing too much stuff, and size of the class was small enough to not take away from the instruction.