Keeping up with the learning theme, I signed up for a cooking class, 10 Skills Every Cook Should Know at Sur La Table in New York’s Hell’s Kitchen on 57th Street. The class seemed basic enough to give me a sense of what a class at Sur La Table was like without being too technical. I had seen classes advertised on their site and noticed kitchens in a few of their stores and was excited to give them a try.
After singing up, I wasn’t sure how hands on the class would be, how skilled the instructor would be or what I would be learning with respect to the “10 skills”. I assumed that they would be basic things like knife skills, sauté, braising and a few other cooking techniques. To my surprise and delight, the class was more well-rounded and was very hands on. The goal of the class was to complete a meal with team members using the following skills.
- Pan Roasting
- Pan Sauce
- Whipping Egg Whites
These skills were used to create a truly tasty meal of:
- Spinach Salad with Balsamic Vinaigrette
- Pan Roasted Chicken with Sage White Wine Pan Sauce
- Sautéed Asparagus with Basil Pesto
- Chocolate Soufflé with Raspberry Sauce
I would say that most people in the class were of average skill, loved food and were very familiar with the school. The time flew by as were guided by the chef instructor Jessica and her kitchen assistants. We used induction stovetops in addition to the main stove which was very cool as I had never used them before. They were so easy to use and are even easier to clean.
All in all, the class was a great experience and the meal was delicious. I would definitely attend another cooking class again. It was very different from a commercial kitchen setting and felt a bit more like a home kitchen.
Here are some pictures I took throughout the class to document the progression and composition of the meal.