This writer is a cooking class queen. I’ve been to more cooking classes than most people I know, especially in restaurants – in fact, for twelve years I organized them. There have been good ones, demonstration one, bad ones, great ones, partial hands-on and full tilt get-down and get dirty classes so I feel I’m a good judge.A number of people come to the cooking class who will never ever fix the recipe but love the behind the scenes look....read the full story and check out the slide show:
Chef Arturo Paz of Phillips Seafood’s Freshest Catch
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