We greet September together, over this virtual kitchen table, and may I raise the topic that works in any category: teachability?
It is just such a teachable foodie whose questions begins today’s column. Suzanne Thigpen wrote, “I like to cook, am an OK cook, and I want to learn more. Any in-person cooking schools, or courses, offered in this area?
“I am not looking at degreed culinary programs, nor one-off courses.”
She continued, “I follow recipes, sometimes videos, and if something isn’t quite right, I would like to understand why, how to work around it, that sort of thing, so in person is best for me. I am looking for courses that are more structured and build from cooking basics to intermediate to more advanced, without going to culinary school. No tests.”
She says to all of you: “Thank you in advance.” So please provide the answers.