Ciao Chow

I drove past this storefront on Bardstown Road today. They appear to offer cooking classes. Does anyone have more information?

[Robin Garr]

I drove past this storefront on Bardstown Road today. They appear to offer cooking classes. Does anyone have more information?

If I remember correctly, Sonja, this was mentioned on the forum when construction began, and I <i>think</i> it's cooking classes for youngsters. (Checking) No, it's kids and adults. Here's their Website with more details. Looks like our kind of place! We ought to try to get the operators to join the forum.

http://www.hellochow.com

How do folks feel about this type of business? I just can't see myself going to a storefront and paying someone for a cooking class but thats just me. I checked out the page and the cooks creds. If I were to even consider going I would want to go to someone who had real training from a school.

[Robin Garr]

I checked out the page and the cooks creds. If I were to even consider going I would want to go to someone who had real training from a school.

There are plenty of truly great chefs around who never attended a day of culinary classes.

That being said, however, if I were consulting this company, I'd point out that if you look closely at the chef's picture, she's exhibiting at least two non-standard knife-skills practices in the photo. (And I'm not talking about her using a Santoku in favor of a chef's knife.)

Anybody care to point them out, assuming you agree?

I'm not sure about "skill" but she will be visiting those fine folks at Kutz & Kleinert via Suzi and her medic unit! Never cut food towards your fingers!

[

There are plenty of truly great chefs around who never attended a day of culinary classes.

That being said, however, if I were consulting this company, I'd point out that if you look closely at the chef's picture, she's exhibiting at least two non-standard knife-skills practices in the photo. (And I'm not talking about her using a Santoku in favor of a chef's knife.)

Anybody care to point them out, assuming you agree?[/quote]

As Ed said, she is cutting towards her fingers. Also, sticking the index finger out is a great way of getting cut. She has the knife at an angle instead of straight down. Holding the knife the way she is doing (back on the handle) means there is less control and, if doing much cutting her wrist will get tired and will become more likely to not be precise which can be dangerous. Also the cutting board is to far away from her to get proper leverage. She obviously has no real knife skills.

That said, most of the better home cooks have very few knife skills. They usually use paring or utility knives. However they are often excellent cooks. The use of chef knives is mainly for speed.

I have been told that Sullivan spends very little time on knife skills. I have seen that at least half don't know how to properly use a steel.

As Robin said, there are plenty of great chefs who never attended culinary school. There are also a lot of really bad chefs who did attend culinary school.

As Robin said, there are plenty of great chefs who never attended culinary school. There are also a lot of really bad chefs who did attend culinary school.

It's evident that there are plenty of successful self-educated chefs. I can think of a pretty long list. But it doesn't necessarily follow that there is a comparable number of bad culinary-schooled chefs.

I think it's a fun idea, particularly for kids. What a great way to introduce kids not only to cooking, but to other cultures and their cuisines. It's also a great way to teach math, and things like sharing and personal pride. I tried to do almost the same thing when I was sitting for a friend of mine's daughter for a week years ago, teaching her about Cuba and their cuisine, etc. (one thing she liked was black beans, so I thought it a good place to start). I checked out books from the library, etc., but my version was above her age level, so I wasn't very successful in keeping her attention.

Also, the classes for adults look to me not to be geared towards the more experienced cook, but teaching people new cuisines who might be more intimidated to try them on their own. Also, ther target audience seems family-oriented than the gourmet, but it still could be fun to take some classes there. I believe I could learn from many different sources, not just a schooled chef. Seems like a great concept, and I wish her luck!

That being said, however, if I were consulting this company, I'd point out that if you look closely at the chef's picture, she's exhibiting at least two non-standard knife-skills practices in the photo. .

I wonder if she really uses a knife that way, or if she is just totally posing for the picture? Still, I agree that she should probably re-shoot that with proper form.

I have been told that Sullivan spends very little time on knife skills. I have seen that at least half don't know how to properly use a steel.

I hope you have been misinformed! I plan to attend starting this winter, and that's one area I KNOW I need training! And I have the scars to prove it!

I have been told that Sullivan spends very little time on knife skills. I have seen that at least half don't know how to properly use a steel.

"I hope you have been misinformed! I plan to attend starting this winter, and that's one area I KNOW I need training! And I have the scars to prove it!"

I am only repeating what I have been told. May or may not be correct.

If you would like some training on basic knife skills, Campbells Gourmet Cottage is having a class on knife skills on October 1st. Conducted by the local Wusthof representative. Cost is 38 dollars and that can be applied to the cost of a Wusthof knife that Campbells carries. You are asked to bring a paring knife.

You may indeed have been misinformed - knife skills was one of the things that was stressed most in the skills classes I attended. Of course, like with anything, you get out of it what you put into it. Some people want to blow off basic skills and get right to the flambe! I was on the culinary team one year and I was knife skills coach of the team the following year. What fun!

But listen, with all due respect for the "chef" at Ciao Chow, and all your guesses as to what she's doing wrong in that picture, the WORST sins are all that jewelry she's wearing, and her long, unrestrained hair dangling over the cutting board. *shudder*

Marsha - I'm glad to hear that Sullivan emphasises the knife skills, and I will definitely try to get the most out all my experiences there.

Steve - that class sounds excellent, I believe I will sign up. Thanks!!

Here's a link to my online knife skills course:

Very Basic Knife Skills Course

Oh my gosh, that is AWESOME! I've only glanced through so far, but I'm definitely going to study this! I do a lot of things the way you recommend, so I was relieved to see that (partiularly the onions. always wondered if I was doing that 'right'.) And the other thing is that I know how I'm supposed to hold my hands, but I get to chopping or slicing, and all of the sudden, my fingers are sticking out and getting cut! I know it's mostly a matter of concentration and practice with mental reminders. I'm taking flute lessons right now also, and my instructor constantly reminds me to move my right thumb under my index finger. Same concept - have to change bad habits. Thanks for sharing this site, I know I will gain a lot of useful knowledge from this course!!!

You're welcome, Kim! Message me if you have any questions.