What to Expect
Before we went to New Orleans, I was planning our trip by searching for things to do there. We decided to take a class at New Orleans School of Cooking. A cooking class experience interested me for a few reasons.
- I love to cook.
- I love to eat.
- I wanted to learn how to successfully make Cajun food.
I registered us for a demo class at the New Orleans School of Cooking. They also offer hands on cooking classes. After talking with Stace, we chose the demo class because I am comfortable in the kitchen and we thought we would obtain more information by focusing and taking notes during the demo. If you prefer to participate while you learn, consider the hands on cooking classes.
When you register, you choose based on the day you want to go. If your schedule is flexible, you can also choose based on what dishes you would like to learn. Be sure to register for your class as soon as you decide you want to do that. The classes are popular and can sell out.
We arrived for our class and mingled around the cooking school shop until they were ready to seat us in the classroom. They called us in based on the order in which we registered for the class and chose our seats. That’s another reason to register as soon as you decide you want to attend a demo class.
Chef Tom was our instructor. He talked about the history of New Orleans food, which was interesting to learn about. Cajun and Creole have differences from each other and are a result of cultures melding to create their own identity.
Yum!
He began dessert first, a Piña Colada Bread Pudding. Bread Pudding is made from left over bread and anything you want to add to it. My experience with bread pudding is a love hate relationship. I want to love it and it tends to disappoint me more often than not. You can keep it all to yourself if it contains raisins. No thanks! Leaning that bread pudding can be whatever flavors you want is liberating. It doesn’t just have to be the boring and unappetizing cinnamon and raisins. The Piña Colada Bread Pudding was the best bread pudding we ever had. We ended up making it at home three times around the holiday season. Everyone loved it.
Piña Colada Bread Pudding
After that was baking in the oven, he then began cooking a roux. A roux is the base in most dishes. It consists of equal parts fat to flour. The time you cook the roux determines the color of it. We learned that different dishes use different color bases. As it darkens, it develops nuttier, complex notes than a light “blonde” roux. A roux takes a lot of time and attention to make. However, the result is well worth it in the end when you savor your creation. We learned that we could also purchase pre-made roux’s in the supermarket. Chef Tom removed teaspoon full stages of roux and placed them on a plate so that we could compare the different stages of color of the roux.
Next, Chef Tom discussed the “Trinity” in Cajun cooking. The trinity consists of onions, bell peppers and celery. If you want the “Holy Trinity” you add the “Pope” which is garlic.
Time to Eat
After the roux was ready, he demonstrated how to make gumbo and jambalaya and removed the hot and fresh Piña Colada Bread Pudding from the oven. He then made Pralines. When the food was ready, the kitchen attendants served us and we spent some time talking with our table mates while we savored our dishes. Everything was delicious. It was flavorful and not overly spicy.
You Graduated!
If you make one of the dishes on your own, you can fill out the form on their website and they will send you a diploma. Then you will have fully graduated!
The school shop has a wide variety of cooking tools and spices available for purchase. They will have what you need to get you started so you can be successful in your Cajun cooking adventures.
Further Information
New Orleans School of Cooking Website
Location address and map
Cost of demo class $35.00, as of December 2018
Do you have a favorite Cajun food? What other cultural foods are you interested in learning how to make? Share your thoughts in the comments below.
Read more posts on New Orleans.
