cooking class


For years I have thought it would be fun to take a cooking class. I’ve taken cake decorating, but never cooking. I don’t know why, but they really intimidate me. Actually, any class where I don’t know anyone intimidates me, but I just power through it, I guess.

Well, yesterday I’m in Whole Foods (I love this store and am so happy that for the three weeks I’m in California, it’s just across the street…but that’s another post for another day) picking up some things for lunch and happen to see the class schedule. And, to my delighted surprise, the class yesterday was a souffle class; something I have never attempted before because they scare the crap out of me.

Before I could even think about it (because I wouldn’t have done it if I had), I signed up and paid for the class. The rest of the day gave me time to get both excited and nervous. By about 6:45 (15 minutes before the class started) I was ready to just forfeit the money, but then I got over that and headed over to Whole Foods (a couple of minutes late…didn’t want to be the first person there).

It was absolutely lovely. There were only for of us; a mom, her son, an attorney, and me (oh, and the instructor). It took a second before we all warmed up to one another, but warm up we did, and soon we were all moving, stirring, whipping, chopping, etc., etc. And I learned a great, new folding technique that ensures much less flattening of the egg whites (the key to souffles is air…thus the name “souffle” which means “breath” in English).

With a little over two weeks here, mainly on my own (I’m house-sitting for my sister), I have every intention of taking a few more classes. If I get really daring, I may even take one that doesn’t involve baking (regular cooking, where you have to season things and can improvise, is not my strength).

Of course, me being me, I didn’t hesitate to ask if I could take pictures, so here they are. All of the recipes are on Epicurious.com. If I have a little more time, I will link them in later.

Gruyere and Parmesean

Orange (absolutely divine)
Strawberry with a strawberry and rhubarb garnish (totally fat-free)

Bittersweet Chocolate (a fabulous death by chocolate – obviously, as a total chocolate addict, this was my favorite…although I really enjoyed all of them)

12 thoughts on “cooking class

  1. This is awesome Chloe. I never would have guessed that you would have thought twice about not going to a cooking class- you are such a confident woman! I can’t wait for my girls to be in school- well I can- but only because I am planning on going to culinary school. I should look into some fun classes like this in the meantime.Beautiful pictures. The strawberry one looks so good!

  2. I’ve always been scared to make soufflés too. They look so pretty! And I’m sure tasted so yummy! One day I won’t be scared and I’ll give it a try. Keep the cooking classes going (at Whole Foods and on your blog). I look forward to reading…

  3. Those look so good, especially the orange one. Good for you for getting out of your comfort zone and doing something new.I didn’t know Whole Foods had cooking classes; I’ll definitely have to check that out.

  4. Chloe, that looks so great! I know what you mean about going to classes where you don’t know anyone. Actually I hate doing anything where I don’t know anyone but I’m getting better at it here since I have to so often.Candice

  5. holy deliciousness!!!i wish i was there to enjoy those. you are such a good chef, chloe!try the whole foods pizza too, it’s yummy!

  6. At least you know what you’ll be making next time your in Vegas.I’ll take one of each…maybe two of the chocolate one!

  7. One, you are absolutely amazing. Two, if I could be half as motivated as you are to try new things I would be ecstatic! Three, I have given you an award via my blog. So come over and get it!

  8. I’ve always wanted to take a cooking class to, I don’t know why I don’t. I LOVE to cook,maybe since I am not “classically trained” I cook more by feel, they would know I am a fraud and kick me out??? Kind of like when I started choir and the director could tell I don’t read music all that well, but I can hear it to get by pretty well.Those look divine, the chocolate would be my favorite too!

  9. I’m kind of the opposite, where I’m much more comfortable cooking than I am baking. Cooking, you just sort of throw some stuff together and can get by on a couple of decent ingredients shining through. But baking- that’s this whole regimen of precision and rules and exactness that…I’m pretty sure that’s another example of our completely opposite forms of OCD.I was always scared of soufflés until I read or heard an interview (cant remember which) where the chef basically said “soufflés fall, get over it.” It made it much less daunting a task.

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