The Instructor (Chef) was?: We keep returning because we enjoy Chef Jean Pierre!
The atmosphere was: We learned anything we need is in Aisle 3!
Complexity of the information provided: Complex flavors and great textures to Wow our guests but Chef Jean Pierre made the recipes easy to make.
The Food (or Wine for a Wine) Class: Every item served was better than the last . . . and the first mouthful was incredible!
The Skills that you learn were: Have for a few years used the garlic/ice cube tray trick. New skills learned 2/1/11: fabulous mashed potatoes with ricer and warmed milk, new way to make (cut & stuff) Chicken Condon Bleu, easy method to thicken with more flour using a strainer, how to make the best ever polenta, and others :)
Would you come back: We try a few times a year as our budget allows.