NEW ORLEANS — Everybody eats, but nobody eats like New Orleans.
Many cultures have mingled in the Crescent City, each adding new flavors to the melting pot that is New Orleans cuisine. Nobody can tell this story like the chefs at the New Orleans School of Cooking.
“Welcome to the fun, food and folklore of the New Orleans School of Cooking,” said Gretchen Erickson, marketing manager. “The school’s entertaining classes and the Louisiana General Store are located in a renovated molasses warehouse built in the early 1800s in the heart of the French Quarter.”
Groups have several options. They could join one of the regularly scheduled classes or schedule a private session led by one of the chefs. Special rates are available for group experiences.
A Cajun/Creole cooking demonstration class is offered twice daily, Monday through Saturday, and once on Sunday. The setup is much like a cooking show, as the chef prepares the food while dishing about its history.
When the dishes are complete, food is served to the audience. The spread is enough for a meal with soup, an entree, dessert and pralines.
“We teach the basics of Louisiana cooking in a way you’ll never forget. Fun is a primary ingredient in our kitchen,” Erickson said. “Our Creole/Cajun experts teach New Orleans specialties, such as gumbo, jambalaya and pralines, and season them with history, trivia and tall tales. It’s a ‘ga-ron-teed’ good time for all.”
Groups of 25 or more can arrange for a private demonstration with custom menus and starting times.
Hands-on classes require at least eight participants and can be scheduled any day of the week. Groups select a four-course menu and create the meal they will eat.
The on-site Louisiana General Store is well stocked with spices and New Orleans ingredients for at-home cooking.
For more information, call (800) 237-4841 or visit www.neworleansschoolofcooking.com.