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Has anyone done a cooking class at Stir?

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is it hands on or is it only the instructor that partakes in the cooking?

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  1. I believe only the instructor partakes in the cooking. Then you get to eat.

    http://www.stirboston.com/index.php

    1. Most folks I've talked to who've taken Stir classes say, "Expensive, but worth it." It has the advantage of being a pretty small-scale experience (max class size is 16, I believe).

      My own experience of cooking classes in general is that they're useful for picking up a technique or tip or two, but there's no substitute for plugging away in your own kitchen.

      2 Replies
      1. re: MC Slim JB

        I already do that all the time. I'd be most interested in a class on a subject that I overlook in my cooking repertoire (like the bread making class offered by Clear Flour at BU or a very ethnic style of cooking that I don't often dabble in)

        1. re: joebelt

          CCAE and BCAE both offer an impressive list of cooking classes. Most are hands-on.