ACW3
New member
I saw an article in the Charlotte Observer several days ago. A chef from Johnson and Wales culinary school was offering three one day classes that sounded interesting to me. they are hands-on classes, not just demonstrations. The first class is on the classic French sauces. The second class is all about different kinds of soups. The third one deals with "sensory analysis". This one is all about the pairing of different things like salty and sweet. I am hoping to generate some cooking ideas from the first two. The third class should be one that will help me put some interesting combinations together.
Is, or has, anyone taken any non-BBQ classes? Tell us all about them.
Art
Is, or has, anyone taken any non-BBQ classes? Tell us all about them.
Art