“Our teacher and her assistant were awesome! The first two thirds of the class was talking about how and where to source fish, ideally sustainably, and a demonstration of how to fillet a whole gutted fish. We then split into small groups of 1-3 and cooked a bunch of different fish dishes, followed by a communal meal of each dish that was made. Throughout the cooking process the instructors would stop by and check it, helping with techniques and equipment. For me it was the right amount of hands-on help at critical points and hands off experiential learning. I would highly recommend this class to anyone interested in learning about cooking fish well.”
“Everyone I spoke to thought we would learn how to (and actually practice) filleting a fish. We just watched the instructor do it. You and a partner cooked one simple fish dish. At the end, you got to taste what everyone else made. The instructor was over extended. The paper had massive gaps in the recipes such as didn’t say to have oil in the pan, how much oil, what kind of oil, how long to cook the fish or what level heat. There was supposed to be 2 of the 7 fish with skin on. None of them had skin, so we couldn’t learn how to make it crispy or hope one of the other 7 groups learned. I’ve never had a worse cooking class.”
“Had a great time with Chef Jen and Kevin. All of the fish dishes we made turned out delicious and I feel more confident in the different styles. I was hoping for more of a hands on on breaking down a fish but we observed her filet 1 fish but all of the fish we handled were already portioned and prepared.”
