About Classes
About Classes
Culinary Underground offers classes that range from the very basic to the great world cuisines – all geared for people who cook at home. Instruction takes place in two fully-equipped kitchens located at our school in Southborough, Massachusetts. Classes are small (no more than eight participants), hands-on, and technique-driven. Students learn through a combination of instruction and demonstration, and by preparing delicious dishes and menus. The atmosphere is informal, fun, busy, and informative.
Participants gather round the kitchen island for introductions and munchies. The Chef/Instructor gives a kitchen tour, reviews class materials, and sets the context for the class. Then it’s on to the joy of cooking!
The instructor demonstrates specific techniques and circulates among participants with suggestions and support. There is ample time for both cooking and eating. The class ends with post class summary, clean up, and take-home containers.
Class Information
- Classes are designed for adults of all ages. With the exception of those courses marked “Demonstration”, all classes are full participation, hands-on classes.
- While there are no prerequisites, we encourage true beginners to start by taking the Knife Skills class and a Basics class before moving on to some of the more challenging courses.
- Class periods are generally 3 to 4 hours in length, depending on the subject.
- Evening classes are held weeknights from 6:00 - 9:30 PM. Saturday and Sunday classes, which are devoted to the more time-consuming pastry classes like yeast breads, run from 10:00 AM to 3:00 PM. Kid’s classes usually run from 10:00 AM - 1:00 PM or (for after-school classes) from 4:00 - 6:30 PM.
- Class structure consists of a short lecture, followed by cooking, tasting, and clean-up. Copies of recipes are provided.
- A chef’s jacket and toque are not required, but do wear comfortable clothing and shoes (no sandals, please). Aprons are provided and the kitchen is fully equipped, but supplying your own plastic containers for leftovers is encouraged!
