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Feb 19, 2008 08:04 AM

Has anyone done a cooking class at Stir?

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.

    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.