Looking for that perfect recipe for a class that should fill up fast? Something with appeal to the masses. A class that will provide ample food for thought and yet leave students with a good taste in their mouth for higher education.
M-m-mmmm. Have we got the class for you. And you and you and you and you!
How could you possibly beat a class, or anything else, called “Death by Chocolate”?
The answer is simple. You can‘t.
So if you can’t beat it, except in a mixing bowl, then why not join the happy crowd for an eight-week treat – Tuesdays and Thursdays from 7-9 p.m. from Feb. 7 through March 30 – for the latest in Culinary Arts delights offered by Rend Lake College and Instructor / Chef Deluxe Brian Kalata, a graduate of the renowned Culinary Institute of America in New York.
“Death by Chocolate” will not stray from its all-enticing theme, with an emphasis on everybody’s favorite, chocolate, as the basis for teaching how to make a variety of cakes and pies, souffles, mousses and frozen desserts.
More specifically, how do you like the sound (and thought) of a flour-less chocolate torte, chocolate cheesecake ice cream, raspberry truffles, chocolate ecstacy, Kahlua fudge pecan and classic chocolate biscotti . . . just to name a few?
Even though his background includes preparing desserts for a 5-star, 5-diamond resort in Arizona with one of the top-rated Sunday brunches in the country, Kalata is not going to use the eight sessions to teach participants how to cook fancy.
“This class is going to concentrate on desserts just about anybody is going to feel comfortable with making, and it will be economically feasible for them to do so,” Kalata explained.
“We try to make it a fun, enjoyable class for everyone, with a lot of hands-on experiences. It is meant to be a fun, laid-back experience,” said Kalata, who added, “I’m not the temperamental chef you see portrayed often. I don’t throw pots and pans.”
The anticipated wide range of participants, including some retirees and many would-be chefs who would just like to learn to be more creative in their daily routines, will enjoy sampling their own chocolate works and frequently taking some home to a happy family that will be pleased to send its student off to the next class for more training.
The cost will be $87 per person for the one-credit course, plus minimal supply costs. This class was offered last summer and the demand was so high that a lengthy waiting list was created.
Enrollment is limited to 20 participants, so early registration is recommended.