Whether you're looking for a beginner's course on cooking, a fun outing with a date or a girlfriend, or a primer on the cooking common to one of the many ethnic cultures represented in the Cleveland area, the region has a number of excellent culinary schools. Some offer one-day classes; other offer several-week series of classes on one topic.
Loretta Paganini School of Cooking offers a variety of classes for amateurs, professionals, teens, and children. Classes are held at the school's Mayfield Road location in Chesterland and at Fisher's on Cleveland Road in North Canton. Classes range from one day events to multi-day series. Guest lecturers and chefs are also featured.
Recent class offerings have included "Vegetarian Grilling," "Summer Sauces," "Thai Teens," and "An Italian Feast with Ray Gallucci." For a complete schedule of classes, call 888 748-4063 or 440 729-1110 or visit the school's Web site.
Mustard Seed Markets, known for their wide selection of healthy and organic foods, offers classes on cooking technique and wine appreciation, cooking workshops, and guest lectures at both their Solon and Montrose locations. The events are surprisingly affordable; prices start at just $10 for a one-evening class.
There are classes for both adults and "petites chefs." Recent topics have included "Italian Desserts," "Flavors of Africa," and "Cooking with Fresh Herbs." For prices and a complete schedule, see the Mustard Seed Web site.
Laurel Run Cooking School, in Vermilion Ohio, has been in business since 1996. The school, located in an historic carriage house, offers a variety of cooking demonstrations and workshops.
Recent topics have included "Grilling and Entertaining: Southern Style" and "Summer's Bounty: Tomatoes." For a complete schedule, see the school's Web site.
The Western Reserve School of Cooking, located on Main Street in Hudson Ohio
, offers a wide range of classes for all interests and skill levels. They include classes for food professionals, adult amateurs, teens, and kids. They also host an impressive schedule of lectures and demonstrations by guest chefs and culinary professionals from around the world.
Recent topics have included "Browines to Die For," "Favorites from the White House," "Fast Fish," and "Cooking Basics." For a complete schedule and for pricing information, visit the WRSOC Web site.