Newlyweds Bruce and Caryn Marcolongo of Philadelphia were drawn by the blend of instruction and entertainment, and an interest they can share.
As an experienced cook and the first home from work, Bruce Marcolongo assumes that household chore.
"Caryn cooks maybe once every three weeks," he said. "Me? If I can't sleep at night, I'll go in the kitchen and cook."
Now Caryn wants to expand her repertoire and reciprocate.
Caterers Anthony D'Angelo (D'Angelo's Catering in Media) and Rick Alan Alderfer (Occasions Unlimited in Lansdale) saw the class as a chance to pick up ideas, learn new skills and get the feel of a bigger kitchen.
"It's good to see another professional share his techniques," D'Angelo noted. "Even if it's just one new technique to add to what you know, it's good."
Their goals may differ but these students are representative of the range of students signing up for this year's increased selection of cooking classes.
Kenyon, of the Great Valley Hotel, has more "working kitchen" classes scheduled for the Adult School Night of Chester County and for Charlotte Ann Albertson's Cooking School.
Kenyon "is one of the rare chefs who can run a participation class and do it well," said Albertson.
It's part of the "sustained interest in gourmet cooking" that director Mary Berry has observed in her five years with the Chester County program. ''Our most popular classes ever are those run by Georges Perrier," Berry said.
Other classes on Berry's "pop" chart are holiday hors d'oeuvres and specialty breadbaking.
"People in Chester County are gourmets," Berry said. "They are not as interested in low-fat and macrobiotic classes. Those classes really don't fill up here."
But there is enough interest in heart-healthy cooking to have spawned a greater selection of instruction in that area this year.
