Chef Brian Ross, owner of The Asheville Kitchen, is clear when he says his cooking classes are hands-on. “In the French macaron class, everyone has their own station and makes everything from start to finish,” he says.
But not everyone who attends his classes follows through. “I had a guy in a class who knew how to cook and had a blast. When he was leaving, I reminded him to take his recipes and he laughed and said, “I’m never going to make this at home!’”
Not surprisingly for an area so passionate about food and farm, there is a plethora of cooking workshops, demonstrations and classes available, both rooted in regional cuisine and spanning the globe, suited for both experienced home cooks and complete novices.,,