If you have ever taken a cooking course, how was it?

[KurtNYC]

Worth it, not worth it?

I'm close to signing up for something from these guys but I'm not at all interested in one of those courses where you sit around and watch them, then eat whatever they make. I want them critiquing my technique and results.

http://www.iceculinary.com/recreational/french.shtml

I'm most interested in this one ($205 but includes food):
Mastering Pan Sauces: A Two-Day Workshop
What do professional chefs know about getting flavorful dishes to the table quickly and effortlessly? The answer is pan sauces, and once you’ve learned a few simple steps you’ll be able to create an infinite number of your own sauces. Join Chef-Instructor Sabrina Sexton, formerly of Gramercy Tavern, for an instructive menu that makes the most of quick-cooking cuts of chicken, lamb and beef. Since pan sauces are made directly in the pan you use to sear your meat, they have the benefit of being amazingly quick to prepare---sometimes even in minutes. This class will teach you that you don’t have to go out to eat to get satisfying, beautifully seasoned dishes. You’ll make and enjoy a menu of Orange-Ginger Glaze for Poultry; Spicy Red Pepper Sauce; Cilantro-Chimichurri Sauce; Chicken with Wild Mushroom Sauce; Roasted Garlic Sauce; Lamb with Green Olive Sauce; Lamb Loin with Garlic and Rosemary Sauce; Beef Tenderloin with Cabernet-Shallot Sauce; Flank Steak with Soy-Ginger Sauce; Tenderloin with Horseradish Cream; and Strip Steak with Chipotle-Tomato Sauce; and more.

I haven't had instruction since my jobs as a line cook in high school. My knife skills are pretty good and I used to put up between 300 and 700 dinners a night (me and 2 other cooks) so I think I am ready for a pro course. But if you have taken a cooking class (especially one at ICE/Peter Kumps), what did you like or not like about it?

[AllegroRondo]

1. Sounds like a fun course!

I would sign up if I could find it around here.

I took a dessert class a couple years ago. We learned about chocolate, custards, working with sugar, merinques, and some baking. It was a lot of fun, for our 'final' we had to make a soufle.

[madinmaryland]

2. Would that be at the CIA or the FBI?

Culinary Institute of America or the Food and Beverage Institute?

So what's for dinner tonite? They all sound really good!

[radwriter0555]

3. A sauce course would be EXCELLENT. It's my one area of kitchen skills

that I really lack in.

DO it, let us know how it goes!

[KurtNYC]

6. That was my thinking too

I can do roux-based gravies and wine reduction sauces and would love to have a pro help me get to the next level. Once the meat is cooked properly, sauce is what makes all the difference.

The course is March 28th - I just wish it was sooner. :-)

[seemunkee]

4. My mother signed me up for one 30 years ago

She wanted to make sure her boys had some life skills and signe me up for a French cooking class. I've loved to cook ever since. The course sounds great.

[Beer Snob-50]

5. i took a one afternoon italian cooking class

it was hands on and i had a great time.