NWCAV vs Quince?
Posted 30 August 2010 - 09:48 AM
Both schools are priced similarly and appear to cover similar material (which makes sense if you think about it). I would consider my self "a good cook" in "normal" company, and likely "middle of the road" around these parts - able to hold my own, but with no real specific training.
Also, and somewhat unrelated, is that I've been looking for a butchery course. Not a professional program, but something shorter that would give me a strong understanding of the basics. Any recommendations here would be appreciated as well.
Posted 30 August 2010 - 11:39 AM
Posted 30 August 2010 - 02:18 PM
My husband & I recently took the Pork Butchery class at NWCAV, in the spring. It's a day-and-a-half course, where we learned the basics of butchering a hog (2 hogs for a class of 20), types of cuts and uses for them. Preparation included charcuterie, bacon, smoked pork shoulder (pulled pork), roasts and chops. It included one dinner and one lunch.
What I liked: Definitely geared towards the more dedicated amateur cooks; came away with a lot of new knowledge & recipes; liked the instructor (Chef Christophe); reasonably hands-on; different and original cooking class experience.
What could have been better: I would have liked to be able to a greater variety of stuff, but I guess due to the size of the class & time constraints, this probably wouldn't have been feasible. As it was, each group was assigned a different task, and if you finished your task quickly/early, there was a lot of thumb-twiddling (which I didn't like).
The class was about $400 per person ($800 for the two of us) - a bit on the spendy side, so not something I can afford on a regular basis, but as a very special treat. The recipes and techniques are certainly applicable to home cooking (maybe not so much the butchering-up of an entire hog....). I believe they also offer a poultry class and a lamb butchery class, and I would certainly consider other classes in the future.
I haven't taken any Quince classes, but would consider also. Cheers!
Posted 14 September 2010 - 08:25 PM
Chef Tony is still at NWCAV (he's part owner) and is still teaching Serious Foodie:
It seems that nearly everyone who's posted about NWCAV absolutely loved their experience, though I haven't seen anything very recent and believe that Chef Tony, one of the main attractions, has moved on.
I went through the Professional Culinary program there a few years ago and would have no hesitation recommending either their Pro or Foodie classes.
O que nao mata engorda.
Posted 15 September 2010 - 08:29 PM
As a side note, I previously did the NWCAV 'foodie' course with Chef Tony and enjoyed it so much that I went back to do the 'advanced foodie'.