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Cooking classes in the Dallas area...

genslay Nov 29, 2010 12:45 PM


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)?

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    CocoaNut RE: genslay Nov 29, 2010 01:59 PM

    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. g
      gavlist RE: genslay Nov 29, 2010 02:39 PM

      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. irodguy RE: genslay Nov 29, 2010 03:44 PM

        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. j
          JonFromTJs RE: genslay Nov 29, 2010 04:06 PM

          milestone in dallas is fantastic.


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            pgwiz1 RE: genslay Nov 30, 2010 01:33 PM

            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 :) )


            1. g
              genslay RE: genslay Dec 1, 2010 04:53 AM

              Thanks everyone. I'm enrolling at Collin County this spring!

              2 Replies
              1. re: genslay
                DallasDude RE: genslay Dec 1, 2010 08:42 AM

                I know some excellent chefs that sprang from the culinary program at El Centro downtown. It is a community college so the costs are easy on the wallet.

                As far as single classes go, Jon's suggestion of the Milestone is excellent Look for new classes starting in January. Also, the recently opened DUO will have classes starting in January as well.

                1. re: genslay
                  pgwiz1 RE: genslay Dec 1, 2010 02:12 PM

                  Post back and let everyone know how you like it!

                2. y
                  yodbug RE: genslay Jul 18, 2011 09:30 AM


                  How's the program going? Like you, I would love to learn these basics properly. I love to cook! I'm wondering if anyone is aware of a series that would be taught in someone's home or a more casual atmosphere with a small amount of people...kind of French basics. Maybe an ongoing class that is weekly?
                  Thanks so much!

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