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FOOD
September 14, 1986 | By Marilynn Marter, Inquirer Food Writer
Some people think cooking schools are going bust. Others see the business booming. Flo Halbert of Bala Cynwyd has taught gourmet cooking (French, Italian and American) in the Main Line School Night program for 15 years. "I had the same schedule for 13 years," she said of the three daytime classes she conducted each week at the Creutzburg Center in Radnor. "Then two years ago, enrollment started to drop off. I am only doing one class this year. " In contrast, Center Foods in Philadelphia began its cooking program about two years ago. And, said instructor Rod Moyer, the turnout for these natural- foods classes has been good.
ENTERTAINMENT
April 5, 2012 | By Beth D’addono, For the Daily News
WELCOME TO Philadelphia, a city renowned for its vibrant, seasonally centric dining scene and colorful farmer's markets. You'll find some of the finest dishes on any table here, and confections that rival those served in the patisseries of Paris. Here, too, there is a culinary school geared to producing top-quality cooks as well versed in pastry as they are in producing savory delights. No, we're not talking about Philly's contemporary gastronomic scene, as fabulous as it is. It's Philadelphia of the early 1800s we're invoking - when the city was arguably the best place to wine and dine in the new America.
FOOD
September 16, 2004 | By Marilynn Marter INQUIRER FOOD WRITER
Cookware stores recognize the sales advantage of showing customers how to use the merchandise. At Celebrity Kitchens in Wilmington, owner Cindy Weiner says a friendly, homey atmosphere for cooking classes brings students back for more - more classes and more shopping. Master chef Jean Pierre Tardy closed his restaurant, Jean Pierre's, in Newtown Borough almost two years ago. After taking six months off to travel and decompress after 42 years in the kitchen, he opened a cooking school a few blocks away last October.
ENTERTAINMENT
June 29, 2006 | By G.W. MILLER III For the Daily News
The telephone rang as Donna Galletta was preparing the potato dough. "Pronto!" she bellowed into the phone while continuing her gnocchi-making demonstration. She gently brushed small spheres of soft dough against a fork, creating parallel grooves - perfect for catching sauce. Then she launched into Italian for a few minutes, and the 10 people watching eagerly waited, basking in the roasted-onion-and-garlic smell of the stewing sauce. Galletta's use of the language only added to the atmosphere of the cooking class, set in the comfortable kitchen of her hillside home in the Le Marche region of Italy.
FOOD
March 11, 1998 | By Marilynn Marter, INQUIRER FOOD WRITER
There were flowery foods and menus blooming all over town last week as the Philadelphia Flower Show added distinctive food elements to its celebration of aesthetic gardening. The show's "La Passion du Jardin" theme linked the culinary and horticultural aspects of French gardens and featured Anne Willan, founder of France's La Varenne cooking school in Burgundy, and prominent local chefs for cooking demonstrations, wine tastings, dinners, and other special events. The annual indoor preview of spring was presented by the Pennsylvania Horticultural Society.
FOOD
March 25, 2016 | By Elisa Ludwig, For The Inquirer
Across most Christian cultures, as Easter draws near, there's a shared notion that the springtime celebration demands some mixture of flour, yeast, and, most definitely, eggs. The symbolism of these breads is rich, as are their flavors, which run the gamut from sweet to savory. Any of these baked goods can enliven the Easter table. Hot cross buns are widely associated with Easter in the British Isles, Australia, New Zealand, and beyond, and they start appearing around Ash Wednesday.
FOOD
February 27, 2000 | By Craig LaBan, INQUIRER FOOD WRITER
Living in a 17th-century Burgundian chateau wasn't exactly the life of luxury I had expected. There was my drafty room in "the tower," where a trickling shower ran ice cold. There was the isolation of living on top of a mountain in the countryside 100 miles from Paris. And there were the 14-hour workdays in the kitchen downstairs, toiling to keep La Varenne cooking school afloat. Running for the French chefs. Translating for the American students. Helping to move the courses along - chopping, stocking, deboning, degreasing, blanching, whisking, scaling and more.
FOOD
December 9, 2010 | By Maureen Fitzgerald, Inquirer Food Editor
Nigella Lawson, the British cookbook author and Food Network celebrity, came through town recently to promote her newest book, Nigella Kitchen: Recipes From the Heart of the Home (Hyperion), a book that has been "simmering" in her mind for a decade, a chronicle, as she says, of her "love affair with the kitchen. " She chatted with us at 10 Arts Bistro and Lounge at the Ritz-Carlton, while munching on a mini hot dog and soft pretzels. In person, Lawson is even more stunning than on television - with flawless skin - and she is disarmingly down-to-earth.
FOOD
April 5, 2013 | By Joy Manning, For The Inquirer
Angela Chase, 18, in a pastel butterfly top and rhinestone glasses, doesn't look entirely comfortable wielding a giant bone saw over a bisected pig carcass. But on a recent Sunday, at a "Be Your Own Butcher" class at Wyebrook Farm in Chester County, instructor Janet Crandall coaxed Chase to use a smooth, confident, back-and-forth motion to cut through a bone. Tentatively, Chase worked the saw, struggling for a few long minutes as other students called out instructions and encouragement.
TRAVEL
March 7, 2016
Whether sampling the local cuisine at a restaurant or strolling the farmers' market to view the fresh produce on offer, food provides an insight to a place and its people. One of our favorite ways to experience regional flavor is to take a cooking class. It's a wonderful opportunity to meet with locals and learn about ingredients that seem exotic or intimidating, all with the bonus of a meal (or, at the very least, snacks) included in the package. You can find classes online or, if you're staying at a hotel, ask the concierge to recommend local cooking schools, preferably classes taught in English.
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ARTICLES BY DATE
FOOD
March 25, 2016 | By Elisa Ludwig, For The Inquirer
Across most Christian cultures, as Easter draws near, there's a shared notion that the springtime celebration demands some mixture of flour, yeast, and, most definitely, eggs. The symbolism of these breads is rich, as are their flavors, which run the gamut from sweet to savory. Any of these baked goods can enliven the Easter table. Hot cross buns are widely associated with Easter in the British Isles, Australia, New Zealand, and beyond, and they start appearing around Ash Wednesday.
TRAVEL
March 7, 2016
Whether sampling the local cuisine at a restaurant or strolling the farmers' market to view the fresh produce on offer, food provides an insight to a place and its people. One of our favorite ways to experience regional flavor is to take a cooking class. It's a wonderful opportunity to meet with locals and learn about ingredients that seem exotic or intimidating, all with the bonus of a meal (or, at the very least, snacks) included in the package. You can find classes online or, if you're staying at a hotel, ask the concierge to recommend local cooking schools, preferably classes taught in English.
NEWS
March 28, 2014 | BY VINNY VELLA, Daily News Staff Writer vellav@phillynews.com, 215-854-2513
THERE ARE things all loving parents do for their kids: pack lunches, attend athletic events, pick fights with other pupils. A Logan man and his wife excelled at the latter effort Tuesday, when they allegedly started a brawl at Jay Cooke Elementary, on Loudon Street near Old York Road, school district spokesman Fernando Gallard said yesterday. "I'm without words to explain why anyone would do such a thing," Gallard said. "These adults were not acting like adults if they think they can walk into a school to assault minors.
NEWS
June 25, 2013 | By Melissa Chea-Annan, Inquirer Staff Writer
Students and staff at the Cook-Wissahickon School in Philadelphia have found a way to help fix the district's budget problems, starting with their own behavior. The school cut its energy consumption by at least 5 percent through the initiatives of sixth and seventh graders, allowing the district to use the saving for other expenses. They did so through simple steps - shutting down computers when not in use, reducing the brightness on screens, cutting down on copy machine use, or just turning out lights when they leave a classroom.
FOOD
April 5, 2013 | By Joy Manning, For The Inquirer
Angela Chase, 18, in a pastel butterfly top and rhinestone glasses, doesn't look entirely comfortable wielding a giant bone saw over a bisected pig carcass. But on a recent Sunday, at a "Be Your Own Butcher" class at Wyebrook Farm in Chester County, instructor Janet Crandall coaxed Chase to use a smooth, confident, back-and-forth motion to cut through a bone. Tentatively, Chase worked the saw, struggling for a few long minutes as other students called out instructions and encouragement.
FOOD
September 28, 2012 | By Michael Klein, PHILLY.COM
Cooking classes - the one-off, loosely structured gatherings of food fans around a chef's counter - have become a form of entertainment in this region. Yes, we watch Food Network, the Cooking Channel, and Bravo. Iron Chef , Good Eats , and Top Chef are immensely popular. "But if you have a question, you can't ask the TV, of course, and you can't taste the food," said Ed Countey, who runs the culinary school for Kitchen Kapers stores. Thus the popularity of live cooking classes at community centers, supermarkets, cooking schools, and even church kitchens.
NEWS
June 24, 2012 | Freelance
I'm not naturally a wild-and-crazy kind of guy. But when I'm shy and quiet, things don't happen, and that's a bad rut to travel in. The meek may inherit the Earth, but they won't enjoy it. When you're traveling in Europe, make yourself an extrovert, even if you're not. Be a catalyst for adventure and excitement — and don't be intimidated. Generally speaking, Europeans enjoy getting to know Americans — all it takes to connect is a friendly smile and genuine curiosity. Here are a few tricks I use to connect with the locals.
NEWS
June 21, 2012 | By Elisa Ludwig, For The Inquirer
Not all who wander away from home at this time of year are in search of a tan. Summer is a great time to plan a culinary-themed getaway, especially with local produce hitting its peak. And over the last few years, the possibilities for short, easy, delicious trips in the region have multiplied, with options for cooking lessons, tours of farms, wineries, and cheesemakers, and multicourse feasting at breakfast, lunch, and dinner. The following are just a few ideas for roaming eaters this season.
NEWS
April 26, 2012 | By Betty Hallock, Los Angeles Times
LOS ANGELES — The crowd is shoulder to shoulder at Joan's on Third. Power couples buy their toddlers "babyccinos" (steamed milk sprinkled with cocoa), and lithe women with "it" bags poise their forks over Chinese chicken salads. A voice from a loudspeaker interrupts the thrum: "If you are driving a white Jaguar parked in the back behind another car, please move your vehicle. " Just another morning at Joan's. What started as a tiny catering kitchen on Third Street, is, 14 years later, an L.A. institution.
ENTERTAINMENT
April 5, 2012 | By Beth D’addono, For the Daily News
WELCOME TO Philadelphia, a city renowned for its vibrant, seasonally centric dining scene and colorful farmer's markets. You'll find some of the finest dishes on any table here, and confections that rival those served in the patisseries of Paris. Here, too, there is a culinary school geared to producing top-quality cooks as well versed in pastry as they are in producing savory delights. No, we're not talking about Philly's contemporary gastronomic scene, as fabulous as it is. It's Philadelphia of the early 1800s we're invoking - when the city was arguably the best place to wine and dine in the new America.
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