Beginner's Cooking Class

A sheltered friend of mine has decided that she wants to learn to cook (and yes, it's really a friend, not a case of "Doc, a friend of mine has this little problem with impotence...").

Can anyone suggest a good beginner's course in Manhattan, or, for that matter, warn of courses to avoid? She's thinking of something along the lines of one or two nights a week for a few months, or perhaps on weekends. The objective is to become a competent home chef, not a professional.

Thanks in advance!

About 3 years ago I took the beginners course - Tech 1 they called it - at Peter Kump. Five 5-hour sessions over five weeks, covered lots of basics for traditional French food - knife technique, the perfect roast chicken and so on. We had a great deal of hands-on, and good off the cuff commentary from the instructor in addition to the stuff outlined in the syllabus. I thought it quite worth it. The sessions were arranged around a topic - there was a short discussion followed by prep, with everyone doing something if they wanted: very few people just watched. Then, the finale, eating! I was at least familiar with about 50% of the content, but as I had been mostly self taught, decided it was worth it for me to start there rather than proceed into the next level. At the time there were I think 6 levels of this type of course in the non-professional program (creatively named tech 1, tech 2, etc); they also offered a professional training course. In addition there's a lot of one-time courses on specific topics. Simple procrastination is responsible for my not going any further.

This was offered in the upper east side facility - since then they have relocated to 23rd street, and I don't have first hand knowledge of the new facilities, but rumors at that time were big well lit kitchens, new equipment, etc. I don't have the number but they will send a catalogue if you - uh sorry, your friend - calls. Hope this helps.

Per their web site, they offer "How to Cook (If You've Never Done It Before): A Class for Absolute Beginners" as well as the "Techniques of Fine Cooking" Series, now up to eight.

Many thanks.

Link: http://www.pkcookschool.com

AHR,

I recently attended a party at Peter Kump's and can testify that the physical plant is terrific, much more impressive, if less homey, than the New School's. Still, I think nothing is more important for this kind of class than the quality of the particular teacher, and it would be great if someone here had a particular recommendation.
I'm going to PK's for the Knife Skills class next week. I will be satisfied if I'm happy with the way I chop an onion after taking the class.

Dave-

Since it's hard to say whether they'll assign a star teacher to Cooking 101, the best we can do absent specific recommendations is judge by the course description.

Watch those fingers!

Thanks,
Alan

Alan said: "Watch those fingers!"

That's the reason I'm taking the class!

I searched the Chowhound archives and came up with a few more Kump testimonials, but nothing specific as to instructors.

Web-site searches reveal the following:

Peter Kump:

"How to Cook (If You've Never Done It Before): A Class for Absolute Beginners" (Three sessions of unspecified length $250; instructor[s] unspecified.)

"Techniques of Fine Cooking 1" (Five five-hour sessions $???; instructor[s] unspecified.)

New School:

"How to Boil Water: Cooking for Beginners Only" (Five three-hour sessions $465; instructors Robert W. Posch, Michael Krondl, Lyn Stallworth, Lynn Kutner.)

"Fundamental Culinary Techniques" (Eight three-hour sessions $750; instructors Stephen Schmidt, Miriam Brickman, Katherine Alford, Robert W. Posch.)

Comments and suggestions are still solicited and welcomed!

I took one class from Katherine Alford and liked her *very* much. She's very down-to-earth, not a purist, and very good with beginners. I was there "subbing" for a friend who missed only this class in a six-class series at the New School, and my friend loved her class.

Things just became a bit more complicated. We have general endorsements of Peter Kump's, but a specific recommendation of one instructor at the New School.

Actually, Alan, Kathryn Alford is now teaching at Peter Kump. She was listed as one of the instructors in the Culinary Basics class you posted here.

Are you sure that Ms. Alford is now at Kump? Quoting myself, quoting the New School web site:

New School:

"How to Boil Water: ...

"Fundamental Culinary Techniques" (Eight three-hour sessions $750; instructors Stephen Schmidt, Miriam Brickman, Katherine Alford, Robert W. Posch.)

Looks like I misread my original post. Sorry.

If I like the instructor of tonight's class, should I ask him if he can recommend a teacher for your friend?

You bet, so long as:

- It doesn't cost you anything (i.e., significant effort or a favor); and
- You won't be embarrassed if she doesn't go through with it.

Thanks again,

Aggh, Alan. I forgot. Really sorry.

The knife techniques class was quite interesting, and I hope I didn't learn just enough to lop off a finger or two.