From the Pyrennes Mountains to the shores of southern Italy, from classic pastries to gluten-free concoctions, a new series of cooking classes at the Thompson School of Applied Science introduces adult learners to a wide range of cuisines and culinary techniques.
The classes, which are ongoing throughout the spring on Wednesday and Friday nights, can be taken individually or as themed series.
“These courses offer adults the chance to learn valuable skills and recipes they can use in a professional kitchen under the guidance of a professional chef,” says Julienne Guyette, chef and a lecturer in the Thompson School’s culinary arts program. “And, of course, everyone enjoys eating what they cook.”
“We’ve had requests for this type of class for a long time, so we’re pleased to be able to offer these courses,” adds Thompson School director Regina Smick-Attisano. “The Thompson School already enrolls nontraditional students, so this audience is...