WellesleyWeston Magazine

SPRING 2018

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.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/936516

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cooking entertaining spirits recipes open house wine cellar hors d'oeuvres food & wine Learning to Cook Like the Pros A L E X A N D R A H A L L writer in their culinary arsenals, home cooks have a deluge of options with which to arm themselves. Most, however, aren't exactly silver bul- lets. Recipes, for example, are all well and good — if, that is, you've already mastered every technique they include. Or, of course, there are always cooking shows and online classes that can give us a huge leg up. But what if you have questions somewhere in between the marinating, the butterflying, and the basting? What are you then going to do — ask a TV screen? Moreover, what about those of us who simply relish the connection of human interactivity during cooking? Sometimes, there's just no replacement for a good old-fashioned, hands-on, and in-person cooking class. Locally, we have an embarrassment of riches on that front, particularly when it comes to private classes and boutique cooking schools. That very craving for the human connection during cooking with others is what drove Amy Lipton to start up her cooking school and also to name it Joyful Kitchen. "I ran a catering com- pany for so many years, and it's very solitary. A lot of food jobs are in cooperative kitchens, but catering isn't," says the New Jersey native who moved to Wellesley with her family five years ago. "I really missed the togetherness of cooking with other people and especially the excite- ment of teaching." Over the past few years that's evolved into a roster of adult classes (younger family members are welcome with parents) — half of which are open to the public so anyone can join. They are Students in Amy Lipton's Joyful Kitchen cooking classes learn how to master new recipes in a group setting C O U R T E S Y O F J O Y F U L K I T C H E N 190 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

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