The biggest challenge for most people going to a cooking school is you end up forgetting what you've learnt or the teachers don't have the patience or interest to make sure you get the most out of your experience. This is NOT the case in Walnut Grove. The description "hands-on" is true in every sense. Maynard and Benedict were patient and encouraging. Like all good teachers, they took an active interest to help their students achieve their objectives for enrolling in the course. The structure of the course was carefully and cleverly thought out - from menu planning to cooking and presentation...right down to when we have coffee breaks! The lovely Freya took us on an interesting daily escapade to a local landmark nearby which continued the culinary theme - think French dairy farm. The course was organized such that slowly but surely one gained confidence in every facet of the food prep process. I am now much more comfortable with hosting dinner parties and I've acquired a whole new perspective on how to present my food creations!
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