For this class we were paying guests, not volunteers! Watching the quantity of dishes being washed I decided I was OK with this. We just sat back, talked with our tablemates and admired the plates as they arrived. The chef was Jim Kowalski, chef-about-town and employee at the fabulous Breadfarm Bakery in Edison. Wine was chosen by Renee Stark of Noble Wines. Click to continue »
A kitchen store near our house regularly offers cooking classes and wine tastings. We used to occasionally go to these as guests, as we could afford it, but then we discovered the possibility of volunteering in the store as class assistants. Now every couple of weeks or so during the class season we head down to the store after work and start chopping. The level of work required depends heavily on which chef or wine rep is leading the class, and how many people are signed up – classes range from 6 to 26 people. It’s work, but we get to taste the food and the wine, meet local chefs, and cook some things we don’t normally try at home. In return we chop, plate, wash dishes, serve, stuff peppers, debeard mussels, measure flour, and sweep up at the end of the night. It’s a little like getting restaurant experience without getting paid or yelled at. Click to continue »
