I heard an interesting statistic the other day. According to a recent study, 48% of Americans are eating out less than they did six months ago. As people look for new ways to make their dollar go further, they are staying home and cooking their own meals. For some, this may come as a welcome responsibility – a new chance to sharpen knife skills, try new recipes, and practice new techniques. But for others, this idea sounds far from tempting.

That’s where we come in. We’re in the process of developing a catalog of cooking class that can be taught in your own home. Instead of spending half an hour in the car, searching for parking, working with a bunch of people you don’t know, and getting to only taste the recipes made in class, we show up at your doorstep, groceries in hand and ready to go.

There are four primary things we want to do by teaching cooking classes. One, we want to help people establish a solid cooking foundation. By focusing on the basics like knife skills, mise en place, and good techniques, cooking becomes easier and more enjoyable. When you have the skills to succeed, you become more confident in your ability to cook a variety of dishes.

Two, we want to demystify French cooking. When someone says French cooking, what immediately comes to mind? Lots of butter and cream? Complicated techniques and steps? Yes, French cooking can be all of those things, but it doesn’t have to be. Something so simple as a roasted chicken can be elevated to a new appreciation by following a few quick steps. There’s a reason most people start with a French cooking foundation. There’s a reason why these techniques have been around for hundreds.

Three, we want to reinforce your creativity and passion for cooking. It seems like many people are feeling a little uninspired in the kitchen lately. By teaching some good solid basics, you can take a single dish, change the ingredients and have something completely new and different. Instead of being tied to a recipe, we want people to add their own creative flourishes to a dish and make it their own. That comes from confidence in your abilities and ideas.

Four, we want to inspire organization and diversification. By being organized in your meal planning and actual preparation, you can be faster and the act of cooking becomes easier. In terms of diversification, we want to get you out of the same old shopping, cooking and eating rut. Most people have a handful of meal options they come back to time and time again. But what if you could go to the store and get inspired by what’s fresh and in season? And why not try new ingredients that might be a bit out of your comfort zone?

So that’s the direction we’re taking at the moment. We’re spending all our free moments working on the classes and hope to have something for you to peruse soon. Please stay tuned!

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