So, back in February... yes, I'm
that far behind. Back in Feb, a co-worker and I went to Central Market for a cooking class. Now, I've done a hands-on cooking class, and I felt that everything was timed well and while they have some confusion from time to time, having all the assisting chefs helps ease alot of stress. This time, is not a hands-on class. This time, it is with the dessert chef of Hugo's - Ruben Ortega. It was very neat because while he's shy, he also shined with his pastry skills. He took us dish after dish. The sight, the sound, and not to mention the smell of all the deliciousness. And yes, this was February when weather was cooler and it was primed chocolate making season.
He was very candid, and any silly questions we had he was willing to answer. I think as a matter of fact, he was surprised how little questions to threw at him. I think on one hand, we were intimidated by someone who has all sorts of accolades, design desserts for 3 different Houston restaurants (all of which are institutions of Houston), and consult on other menus. Ruben had also studied w/
Chef Eddy Van Damme as well as the
Culinary Inst of America.
That said, he took us thru tips and tricks of his traits. Of course, one of them being using the finest ingrediants, which is not necessary accessible to everyone. But he did say that CM does carry alot of stuff he would use at his own personal kitchen. Of course, truly, having that connection to get the finest cocoa directly imported from Mexico does set them apart. By the way, ask when they are grinding the cocoa for the shop. They do that in house one day and make the sauces another. The aroma, as you can imagine must be scrumptious.
Like I said, we went thru dessert upon dessert that night, I really appreciated him opening sharing pie crust tricks, cutting marshmallow tricks (which if you hadn't tried it already, it worked very well). We learned how to make creme fresh and pouch our pear. So, even though this is not hands on, it was a good experience where you get a free for all Q and A. Of course, not to mention all the food you get to sample. Check your local Central Market for cooking classes info:
http://www.centralmarket.com/Cooking-School.aspx
So, back in February... yes, I'm that far behind. Back in Feb, a co-worker and I went to Central Market for a cooking class. Now, I've done a hands-on cooking class, and I felt that everything was timed well and while they have some confusion from time to time, having all the assisting chefs helps ease alot of stress. This time, is not a hands-on class. This time, it is with the dessert chef of Hugo's - Ruben Ortega. It was very neat because while he's shy, he also shined with his pastry skills. He took us dish after dish. The sight, the sound, and not to mention the smell of all the deliciousness. And yes, this was February when weather was cooler and it was primed chocolate making season. 
He was very candid, and any silly questions we had he was willing to answer. I think as a matter of fact, he was surprised how little questions to threw at him. I think on one hand, we were intimidated by someone who has all sorts of accolades, design desserts for 3 different Houston restaurants (all of which are institutions of Houston), and consult on other menus. Ruben had also studied w/ Chef Eddy Van Damme as well as the Culinary Inst of America. 
That said, he took us thru tips and tricks of his traits. Of course, one of them being using the finest ingrediants, which is not necessary accessible to everyone. But he did say that CM does carry alot of stuff he would use at his own personal kitchen. Of course, truly, having that connection to get the finest cocoa directly imported from Mexico does set them apart. By the way, ask when they are grinding the cocoa for the shop. They do that in house one day and make the sauces another. The aroma, as you can imagine must be scrumptious. 
Like I said, we went thru dessert upon dessert that night, I really appreciated him opening sharing pie crust tricks, cutting marshmallow tricks (which if you hadn't tried it already, it worked very well). We learned how to make creme fresh and pouch our pear. So, even though this is not hands on, it was a good experience where you get a free for all Q and A. Of course, not to mention all the food you get to sample. Check your local Central Market for cooking classes info: http://www.centralmarket.com/Cooking-School.aspx
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