Straight from the horses mouth! for this topic I figured I'd go straight the the students for some sort of answers. Ok so here's what I would like to cover in this edition of: Misconceptions of local Culinary Classes. Well for a little background, im not in any culinary school or well any school for that matter, and I'm am not employed in the food service. On the other hand if this information is relative I live in Denver CO. I love cooking and take an interest in learning about every aspect of integrated culinary design. So please be a little considerate and don't roger me too much on this, and as always thanks in advance for the information being purged from your brain. In the local paper on some certain day of the week there is a section of the calander that has to do with classes about cooking, all sorts from baking to bullions to cajun ect... usually the classes are either 2-4 hours for one or 2 days and cost between 50-100 dollars depending on the class and I would hope on the teachers. But then I ask myself are these teachers or local professionals or more like a substitute that read the info the night before? Has or does any of the culinary schools approve or know of or sponsor these classes or do any students take these classes? Are the classes held at local institutes? Is the cost good? any information concerning local classes would be great and thanks again. Your local antagonist Osirus.
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9/19/06 at 2:23pm