On my continuing quest to take and share my experiences at five hands-on cooking classes in Baltimore, my second stop was with the roving cooking instructor Chef Egg (Erik Berlin). I’ve taken his class twice, the last being held in the Blue Moon Too location in Federal Hill. Chef Egg is a culinary instructor with Whole Foods in the Washington, DC area, a culinary instructor/television host along with his monthly hands-on class in Baltimore. You need to be on his mailing list to know about the classes. You can click the sign-up tag on his Facebook page or request to be put on his email list at his Chef Egg page.
He has a cooking class this Thursday evening, autumn brunch – if interested reach out, it might not be sold out. Tickets available: http://www.eventbrite.com/o/chef-egg-1550147604
If you were to grade my cooking skill level, it is very experienced though at my age, the classes are reminders of techniques I might have forgotten.
Chef Egg’s classes are probably the most cost effective at $35 plus the Eventbrite fee. They seemed to be geared more to the beginners. During our class all the mise en place (prep was done) and was focused on learning more specific cooking techniques(sauté, flambé and frying)
The International Seafood class we paired up with another student at cloth-covered restaurant table stations with pre-measured ingredients, tools, cutting board, pans and butane burners. Disposable aprons on, we put our names on them and our favorite food – a good ice breaker for strangers teamed together.
We cooked three dishes; Spanish Garlic Shrimp, Sautéed Calamari and Beer Battered Baja Fish Tacos. Our written recipes were concise though not written in a format that I learned, in the order of use. For example the beer battered fish tacos recipe in the ingredients listing the tilapia was listed first, but it should have been the flour and beer for the batter that needed to rest for 10 minutes.
Students, most were young folks in their 20’s and early 30’s, came prepped with their own beverages (BYOB). There were girlfriends, couples and a few students like myself who didn’t come with companions.
As we completed each recipe, there was sufficient to have a generous taste with your cooking partner and chef would show us a completed plated rendition of the dish.
Chef Egg would go from student to student, guiding them in their cooking – i.e. batter too loose, pan not hot enough, etc.
Chef Egg – www.cookingwithegg.com www.chefegg.com Twitter: @cookingwithegg Facebook