To learn more about possible future activities please read the YaleCooks "Partnerships & Projects" page.
A cooking class is like a survey lecture, with demonstrations and tastings. A cooking workshop is a more interactive learning experience. For maximal benefit, a class (or its equivalent) where "essential background information is shared" may be a requirement for a workshop (especially if there are strict time limitations on the cooking workshop).
A cooking class is like a foreign language course. A cooking workshop might resemble spending a few months immersing yourself in a foreign culture. Without the basic language skills you can probably survive in a foreign country, but the experience will be richer after you take a basic language course. However, being fluent in French will make it possible for you to communicate in countries where Spanish is spoken.
Learning how to make Chinese "soy sauce chicken" would be the subject for a class (where several dishes are demonstrated), but learning to bake "ginger & lime jelly cookies" would be part of cookie baking workshop.
Learning to bake bread is best done in a workshop, because feeling the dough is very important. The first YaleCooks cooking workshop (held on November 28, 2012 in New Haven) was a bread baking workshop.
Currently, the best place for YaleCooks members to teach cooking workshops and classes is New Haven. In early 2013 we hope to expand to New York City and other cities where the largest number of Yale alumni live and work.
The US regions (alphabetically) with the largest number of Yale students and alumni are:
Boston, Chapel Hill (Triangle Park), Chicago, Colorado, Georgia, Hartford, Los Angeles (southern CA), Maryland, Minnesota, New Haven, New Jersey (central), New York City-Long Island, Oregon (& southwest WA), Philadelphia, San Diego, San Francisco-East Bay, San Jose (Silicon Valley), Seattle (western WA), Washington DC, and Westchester (NY).
If you are a member of the extended "Yale Community" you are invited to participate in our activities.
1) Baking Bread: "Bagel Baguettes" (New Haven: 2012-11-28).
2) Asian Cooking: Thai "pad ga prao" and Chinese "soy sauce chicken" (New Haven: 2012-12-12).
3) French Cooking: savory and sweet crepes, cakes and desserts, etc. (New Haven: 2013-??-??).
4) Making Pizza: (New Haven: 2013-02-20).
5) Deep Frying: [concept still being developed] (New Haven: 2013 ???).
1) bread, yeast (eg. pretzel bagels, bagel baguettes, focaccia, and fougasse)
2) breads, flat (eg. tortillas, pita, and naan)
3) bread, pizza (a great skill to have after you leave New Haven and you have a craving for Pepe's Pizza)
4) bread, quick (eg. muffins, scones, banana bread, zucchini bread, and carrot "cake")
5) bread, pancakes (most cuisines have their version of a pancake)
6) chocolate (sweet and savory)
8) desserts (eg. custards, mousse, and puddings)
9) desserts (cakes, cupcakes)
10) dumplings (most cuisines have at least one version of a dumpling)
11) Chinese cuisine
12) French cuisine
13) Indian cuisine
14) Korean cuisine
15) Thai cuisine
16) molecular gastronomy (toys!)
17) 30 minute meals (everyone is busy)
18) quick breakfast foods (for a family)
19) brunch foods (a romantic meal for two)
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