Anyone take a class at New School?
Wondering what culinary arts classes/chefs are best. I'm not really interested in a $1000 course on technique. More interested in the less expensive, unique courses.
Two weeks ago I took a wonderful cooking demonstration at Aureole with their new chef Tony Aiazzi. It was great to watch a chef (up close) cook a meal, and then sit down at a lovely lunch and eat everything with paired wines. I hope New School offers Aureole as a class again.
My wife and I have taken a few courses at NYCE. All around 90 per person and last about 3-4 hours. Great expereice.
I've assisted in a bunch of classes, and I think it all depends on the teacher. My favorites: Michael Krondl (desserts, Italian and new-American cuisine), Lynn Kutner (baking), Eileen Yin-Fei Lo (Chinatown shopping and touring) and Linda Dann (cake decorating). Richard Glavin (knife techniques and pan-to-plate sauces) is knowledgeable but waves around the knife too much. Bruce Beck teaches most of the classes. He is very nice, but I haven't learned much from him. Basically he hands out recipes and people prepare them in teams. Also, I assisted in a dim sum class with Henry Hugh. He seemed spazzy. Cookbook author Carole Walter also does seasonal baking classes. Great recipes, but I had a personality conflict with her.