"The gastronomic scene is important in most cities. In New Orleans, it’s a way of life, a celebration of history and a cultural symbol of huge importance. It regulates dietary calendars—red beans on Mondays, King Cake during Carnival, Crawfish Monica at Jazz Fest. Through teaching the basics of arguably the only indigenous cuisine in the whole of the United States, the instructors here peel back layers of the city’s history and people. The classes are engaging and entertaining, of course, but you come away with an understanding of what food means to the culture here, an education that will help you appreciate the city on a whole new level. There are two styles of class to choose from—open demonstrations and hands-on cookery lessons. The hands-on class (which I took) will typically feature dishes such as seafood gumbo, crawfish pie and bananas foster crêpes, and lasts around three hours in the morning or afternoon. Preparing food all morning definitely whets your appetite for lunch. The instruction couldn’t be friendlier, with patience for beginners as well as expert tips for the more advanced. If you simply watch, rest assured that you can still sample the goods." - Paul Oswell
