Bethesda Maryland has an abundance of restaurants. There is a different flavor or taste for every palate. However, I am not going to discuss restaurants in this post, but I am going to discuss food. My friend, Jackie, and I are the resident foodies of our group of friends we love to entertain and cook for friends and family.
Jackie and I are pretty good cooks, but as with all things there is always room to improve. So Jackie and I take recreational cooking classes at L’Academie de Cuisine Culinary School in Bethesda. There is an accredited program for those who have the passion to cook, become professional chefs and make it their life’s work. Then, there are the people like Jackie and myself who really have fun cooking and concocting new dishes for the fun of it.
L’Academie de Cuisine offers demonstration classes, if you would like to be an observer or you can take a participation class and get in right in on the act. The participation classes are what Jackie and I always sign up for. Last night we made Beef Wellington with herb and walnut pate’, and Semolina Cake with Caramel Pears. The class was taught by Chef Dave Arnold from L’Academie de Cuisine.
The class will start and Chef Dave Arnold will demonstrate each dish we are to prepare and then the students will work in pairs, with directions in hand, and start to prepare each dish on the menu.
I have to say, it seemed a bit overwhelming to think we were going to make Beef Wellington and all of the trimmings in 2 to 3 hours. However, the class had great instruction and great success. At the end of the class, when everything is finished the reward is to sit down, with a glass of wine, and enjoy your creation.
It is a very social activity. Jackie and I are the best of friends, and we always meet many folks in our classes. We took photos and I emailed them to the other folks in the class so that they could share the photos of our accomplishments.