Cooking Classes

[Bruce A Allen]

we just started cooking classes for our members once a month and have had great response to it. It brings good income into a night that was traditionally slow. I'd be interested if anyone else is doing it and what responses, sucesses or failure you might have had

[Peter E. Fontiane]

yeah we do them quite often. we center tehm around comfort foods in jan feb mar, spring foods in apr may june
harvest foods canning etc in fall late year gets tough with holiday functions. we also pair with the dr manager and do wines and beers etc with everything. our comofrt foods we do a talk on garden planting etc and then do an herb sale to benefit the grounds,adn our garden inthe spring. the members olove it and we palte up a few things on each plate about three rounds not including dessert. some thnigs we have teo plate up in kitchen. we keep it to 25 ppl

[D. Noble]

We did that a couple of years ago and it was a huge hit. Then we changed managers and chef's and it just kind of went away. But I loved the idea and think it will be successful for you

[Shawn Dickensheets]

we have done this several times even getting a mirrored demo table in the kitchen. Response is spotty. Some of the member male and female want to learn fun little tricks. The biggest negative response ive heard is "that's we have you, to cook for us"...lol. So we now only do private lessons as oppsed to larger scheduled events.

[Dennis Mandragona CEC]

Bruce,
looks like a nice setup you have there. I did classes in the Banquet kitchen to accommodate up to 6 people and had it hands on. Butchered a Whole Salmon taught them how to Poach, Grill and Saute. had them make an easy strawberry Tart and also cheeses. Then did 5 wines with courses and Port with Cheese. Charged like 50.00 and gave them the Tart to go home with. Some said it was to expensive others said it was just right lasted about 2 hours.

[Bill Grant]

Bruce, We only do them in the winter months every other week. I've gotten great response from the membership and generally are booked one month out. I keep the classes limited to 10 people at a time and it's all hands on for them, my Sous Chef and i do base demo's then we instruct them as they prepare them selves. I generally try to run series to keep them coming back, ex. soups, apps, entrees etc. so far it has worked in retaining the the same core group which helps with the skill levels We only charge 20.00 for apx. a 2 hour course and we eat , drink and send them home with what ever they prepared on their own.

[Jonathan Finer]

Hi Bruce,
We at Belmont do not do cooking lessons. However, I also am part owner of Intimate Moments Chef Service, and we do in-home cooking lessons for about $50 pp., with a minimum of 6 students per class. I have been considering proposing this to the Executive Chef, (my boss) for the Belmont Country Club, though I think that the reception on the part of the membership might be a little cool to begin with. The picture's look great. I would love to know how well the program works for you.

Yoni

[Ronald G Diebold Jr]

Bruce,
We do cooking classes the second Monday of every month. We do a 3 course meal and wine is provided. Some members come just to drink as much as they can, others actually bring note pads and pens and take serious notes. It is a well attended event here (usually hit the max of 20 people) and there is a waiting list. We do this on a Monday as the club is closed and we don't have any extra distractions. We charge $25 dollars per person for this event.

Ron Diebold
Executive Chef
Ridgewood Country Club
Waco, Tx