classes

not baking, but ice cream....full house.
for years fish and mushroom classes were popular as were personal cheffing, fillo....

I've taught a group of a dozen in Indiana, they would hold a class in one of their houses and I would show up and do a hands on class. Spent the night and had a blast! It was worth my time/travel.

I had the gall once to teach a group of 40 Mississippi women farm owners on tour how to make biscuits.....they hugged me afterwords.....demoed other shtuff I don't remember now and served them lunch again a good gig.

Fillo is a natural, savory and sweet....it still intimidates folks.

Nick Malgiari has popular classes where he makes 5 ish desserts some pretty detailed but start to finish. It's not optimal teaching because it's not indepth into one thing but people love it.

The more detailed white plastic chocolate class I attended had only her competition....kinda a waste of time actually worse.

kids? too or just adults

I've taught adult and kids classes on decorating, and they've filled up quickly. Priced at about $80 for 2 hrs., I teach filling, icing, and decorating. It's great fun, and is a great bonding/sharing expeience.Maybe your pricing more than they'll pay???

I should take one of your classes; it'd be just like old times!

classes here range from 25ish -80.....ave is 40-45.
Viking has had them averaging at 75...and they fill....go figure.

I used to teach way back and have been doing demos the last few years at outside locations.
I've also been thinking about evenings or Sundays at the shop. How many people are you thinking about? I'm so small I can't see more then 10.
I just don't see how it would be rewarding charging under $ 100. My only experience in the shop has been girl scouts, boy scouts, and career type things for young adults. That's why $100.

The best class/demo that I did was last year when I was booked to do a simple cooking class at a bridal shower. I was there for @ 2 hours then another 3 hours in planning, material writing, extra shopping and other "intangibles". I made a soup, salad and simple yeast bread for 16 ladies. I did it at their place. The food I demo'ed was the meal for the bridal shower.I was only there for about 45 minutes after the guests showed up. I came prepared with menus and recipes, answered questions and was all around pretty helpful. The food turned out very good. I charged $250.00 for the lesson plus gratuity, plus materials and a milage fee. And I was packed up and long gone before the drinking started and the strippers showed up.....:lol:

Pan, I mean $ per person, not total! With a class of 10pp, that's a nice chunk o' change!

I wasn't clear......

Viking charges $75 pp and has store staff teach for 2.5 hours then they eat...usually 12

I've cooked in Indiana for 12 women and I grossed $900

The women farmers from MS was $40pp at 45 women....$1800 I fed them lunch, don't remember now what it was but the money was verygood.

I've taught private classes, we'd go to Whole Foods and shop (so they'd know how to select veg/fish) then we'd go cook....about 2 hours....$300.
They asked me to stay and eat dinner...I did off the clock. No recipes cus we didn't know what we were going to make until we shopped....he paid for the groceries.


For 4 years I taught a private weekly class to an orthodox jew who kept a kosher home and recieved a CSA (mystery basket of local farm produce). He wanted to learn how to use his weekly produce. 3 hours. $75 every Wed afternoon. During the winter I'd pick up groceries from Whole Foods on the way to his house.

I've taught camp, was a labor of love.....made nominal money.

For the past 5 years May-Oct every Sat morning I'm either cooking or helping chefs at Clayton Farmer's Market cook locally raised food on a couple of butane burners with no electricity nor running water! Commando cooking at it's best. Free to the world.

The thought of teaching again in my new space has come up.....I can hold a decent group. Minimum number of students so it's worth prepping/ingredients... I'll probably charge in the $40-50 range pp. for a 2.5-3 hour class.

So, to start I would send out press releases to the print guys in town....freeby mention. Then send out postcards or call past students to tell them I'm teaching at a new space. Then put up fliers in the building, and let the church women's groups know.....this new kitchen is in a transition area...um, locks on the doors with a buzzer system. So, it'd be during the day probably on Sat late morning early afternoon.

Pretty exciting, I just got asked to teach at a cooking school in Chapel Hill, NC. Should be fun....I get to see their market and teach a class I've taught many times in the past. Wild Shrooms.....
So, it's a working vacation....Sept 9

Wild shrooms by our wild shroom. Nobody could be better for that job!

We have a baking program here at Le Cordon Bleu (Chicago).. If you are interested in learning more about it give me a call at 312-873-2037. I am enrolled for May.. I am an admissions advisor here and work 9-6 typically. I have a business degree and thought i would combine the two. (bakery or do wedding cakes?)

Hello,
You mentioned being an advisor at Le Cordon Bleu (Chicago). I have WCI Le Cordon Bleu (Portland) where I live. My question is how good do you think the cirriculum is compared to schools like FCI or ICE? I looking at enrolling in one of these schools next year and I want to know which is a really good school to attend. Also is it better to get an AOS as opposed to a Diploma/Certificate in this field of work.