Le Cordon Bleu College of Culinary Arts

This morning Ann and I enjoyed a new experience by taking a "Seasonal Cuisine 101: Elegant Picnics" class at a local culinary school.  It's located downtown and the streetcar stops right in front of the building so it was easy to get there.

The class started at 10 a.m. with a chef's demonstration on how to make aioli.  Later we used the aioli as a binder for a crab roll and a sandwich spread for a grilled chicken sandwich.

We also assembled a baby heirloom tomato and watermelon salad and for dessert we baked a summer berry buckle

The recipes are fairly simple and we did all the washing, chopping, assembling and cooking.  There were six students so we were all busy for about two hours.  The best part was getting to eat what we fixed and there was more to take home.   We both got to keep our aprons so we are now "Master Chefs".  (impressive, don't you think?)

Time to eat.

Ann's chopping celery for the crab roll.

One wall in the kitchen is lined with professional stoves and ovens.