I felt a flicker of self-doubt entering this ultra-professional Gold Coast cooking space and spotting the conservative look of many of the students (think diamond earrings and tailored jackets). But my initial trepidation was immediately calmed by the instructor's willingness to describe things with words I'd use myself, like "weird-looking" and "gross." Despite the frou frou menu of brandad de morue and bouillabaisse, he was all for embracing the lazy chef in each of us, busting out everyman shortcuts. The hands-on class operated as two groups of six, each group making half of the recipes and ending with a full-on French feast. Classes, offered three to four evenings a week, run about $70.
Centerstage Reviewer: Kate Rockwood