It's easy to set up a cooking class!!
Pasta Class: made from scratch rolled and formed. Cooked in a variety of preparations
Pies, Quiches, Empanadas and Pastries
Almond Crusted Chicken: with Tomato, Basil and Bay Shrimp Beurre Blanc
Chicken: from whole to boned, cooked and stock. How to use the whole bird...except the "cluck"
Egg Sauces: Hollandaise, Mayonnaise and Beyond
Custards: Creme Caramel, Creme Brulee, Zabaglione and Pana Cota
The list of options is pretty much unlimited.
Pastry 101: Learn to make the perfect flaky crust, biscuits and scones
The Perfect Steak: 5 varieties of the perfect steak from 3 cuts of beef
Basic Sauces: Learn about stocks, thickeners, 3 basic French sauces
Cold Sauces, and Dressings: From Creme Anglaise to Caesar Dressing
Brunch 101: Pancakes, waffles, Dutch babies, crepes
Brunch 102: Ableskivers, Johnny cakes, French Toast and Blintzes
Brunch 103: Eggs Benedict
Brunch 104: Omelets - the many styles and how to master them.