How to Cook: Nothing To It!
by Judi Sandall
Chef School Review Columnist
Recently, a friend and I took a winemaker’s cooking class at a local culinary center called ‘Nothing To It!’. Since 1995, the school motto: “good ingredients + good culinary techniques = good food,” has perfectly captured the essence of how to cook, whether you’re a weekend chef in your own kitchen, or a chef at a five star restaurant.
Classy Cooking Classes
Many people who don’t aspire to be professional chefs are nevertheless searching for their inner chef. Culinary centers like Nothing To It! fill this need. With over 500 students per month taking classes, the Nothing To It! owners and instructors have an opportunity to share their love of cooking with both demonstrations and hands-on classes. A tasting menu of classes includes:
- The Wine Has to Match the Food—luscious and rich ruby Barberas and Zinfandels paired with the perfect meal and served with wine commentary by award-winning winemaker Scott Harvey
- Grilling—different classes cover fish and seafood grilling, grilling for family, grilling for two, Asian and Mediterranean grilling, and fire cooking with Chef Jamie Purviance
- Summer Chocolate Desserts & Wine—perfect for a delicious girls’ night out
- Hip Sips & Appetizers—unique cocktails paired with bite-sized pieces of heaven
Whether you’re hands-on slicing and dicing, dropping the kids off for a kids & teens cooking camp, or studying basic or advanced cooking techniques yourself, Nothing To It! brings a comprehensive and fun ‘how to cook’ experience to the public. According to their head instructor, “Once people are taught the basics, it gives them a new enthusiasm for cooking and how food fits into their lives.”
Classy Careers
Whether you’re interested in taking a cooking class or teaching one, culinary centers like Nothing To It! can help bring a new enjoyment to preparing food with family and friends. Perhaps your niche in the culinary world is teaching others how to cook—whether in a culinary school or a culinary center like Nothing To It!.
About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature. She writes articles for the Internet on a variety of subjects.
Source(s)
Posted on October 2, 2007 at 4:53 PM
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