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Cooking Class Questions...

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Chicago has seen a proliferation of cooking classes
featuring many kinds of cooking. I took a one-day bread baking class at Kendall College and was amazed at what a good teacher the chef was, and how informative the class was.
I would love to hear comments from those who have taken cooking classes at the French cooking school in Wheeling, operated by the former sous chef at Le Francais and his partner.
Also, I would welcome comments from anyone who has attended one of Michael Altenberg's classes at Campagnola in Evanston, or the classes at A Tavola on West Chicago Ave., or any of the many cooking classes at Kendall.
As an amateur chef seeking to learn more, I would also like to hear comments from anyone who has taken classes at Le Cordon Bleu in Paris, either professional courses, or short courses for tourists.
Any comments? Ethnic cooking, seafood, bistro?
I would like to sign up for more classes, and word-of-mouth is especially helpful in deciding where to go and what to sign up for. Thanks.

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