WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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Page 193 of 227

often themed around an international cuisine that Lipton has studied on her travels (she's received training everywhere from Japan and Thailand to India and Italy), or around a holiday. This spring, for example, she'll offer her annual Mother's Day class, which draws all manner of mom-and-daughter teams, of every age and blended family configuration. The other half are private and customized to the interests of a small groups (8 to 10 people). Those are usually either families and friends, or corporate team-building. "A lot of employers want to get their teams out of the office and have some downtime. Cooking together is really a fantastic metaphor for the workplace," says Lipton, who also happens to be a former financial services senior executive. "It requires collaboration and teamwork and compromise and communication. So many of the things you need to work together well." Joan Horner, owner of Create a Cook in Newton Highlands, has a similar cooking philosophy. Also a former business executive (who has since graduated from the Cambridge School of Culinary Arts), she now oversees a staff of 10-plus cooking instructors who teach classes that veer from corporate team events and classes designed specifically for kids to classes for adults who use them as a platform for girls' night out parties, and even couples' date nights. "Our most popular classes are usually anything with the word 'choco- late' in the title," she says. "Sushi classes are always big, and so are any- thing related to a holiday." For spring, she too will offer a Mother's Day course, although hers are aimed at creating gifts to give to mom after the class. "Sometimes the dad or grandparent will come with the child," she explains. "And that becomes a special experience, as well. There aren't a lot of activities that you can do with your kid — many are drop- off — so this becomes a hands-on and personal bonus for the children and the grown-ups." (Many of Horner's classes are drop-off, however, as well. Over winter and spring school vacations, for example, she offers top: Amy Lipton of Joyful Kitchen bottom: Joyful Kitchen students display their creations P H O T O S C O U R T E S Y O F J O Y F U L K I T C H E N 192 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 8 food & wine "the togetherness of cooking"

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