Has anyone done a cooking class at Stir?

[joebelt]

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

[MC Slim JB]

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.

[joebelt]

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)

[heathermb]

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

[gini]

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

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