HOME > Chowhound > Dallas - Fort Worth >
Nov 29, 2010 12:45 PM

Cooking classes in the Dallas area...


I read Michael Ruhlman's The Making of a Chef last week and I am now longing for education. I'm not interested in beginning a career as a chef but I am interested in honing my skills and learning things that are normally taught in cooking schools. I cook a lot but I'm completely self taught. I've never learned the proper methods for making stock, how to use the stock, making sauces, even the proper way to uniformly chop vegetables, etc.

A lot of the classes I see are focused on making a menu -- a 4-course French or Southwestern menu, etc that is basically a demo that you get to taste at the end of the class.

Do you know of any cooking classes that might be more what I've described -- learning the proper way to do things, the more in-depth basics for people who already love to cook (essentially like what I would learn if I were to quit my day job and apply at the CIA -- but geared for people who can't quit their day jobs)?

  1. Click to Upload a photo (10 MB limit)
  1. You might look into some of the schools id'd here. I know Cordon Bleu has non-professional classes, but don't know what the involve.


    1. you could also check the curriculum at Viking Cooking School... they have some one-day classes that might suit your need, and also something called "Viking University", which meets once a week for 6 weeks:

      1. You could also check on the program on Collin County. The only question would of course be class schedule as compared to the viking / central market classes.

          1. As someone already suggested, community college. I took a professional cooking class for kicks in DC/NoVA where I used to live, and got to pick up basic tid-bits like you are hoping to. The class schedule there was convenient after work, so you'd have to check and see how flexible the classes are here. It was def. fun! Wish I would've done more than just one semester. The bad part was having to take written tests on the proper baking temperature of custards and the various technical details of food (Fun to know, but I hate taking tests :) )