cooking school: wine & ruffled aprons optional

I recently attended my very first cooking class.  My friend Beth and I signed up for a class on Mexican & Southwestern cuisine at a local cooking school/gourmet shop.  As this was my first cooking class, I didn't know what to expect.  It was quite the interesting experience. 

We knew ahead of time that the cooking school allowed you to bring in drinks to the class.  Score 1 point for Anonymous Cooking School!  We each arrived with a bottle of wine in hand. We had no idea how valuable those bottles of wine would be...

Upon arrival, one of the assistant cooks {note I did not say chef} gave us a few tips.  Or perhaps warnings is more accurate.  We were instructed on how to perform various elementary kitchen tasks in such a way so as to not anger the head cooking instructor (again, not chef} whom we were told, somewhat ominously, would be arriving soon.  After the warnings were issued, our class of approximately 20 people was split into groups of four.  Each group was assigned a station and a few recipes to prepare. 

Here's Beth & I with our cooking partners {in crime}:

Our cooking partners brought a giant jug of sangria. We liked them right away. 

Here's our station:

Our group was assigned two recipes: Steak Chimichangas and a Corn & Black Bean Salad. 

No sooner than we had arrived at our station, we were approached by the cooking instructor.  She started talking to us about our recipes and mentioned that she had just written the chimichanga recipe. We'll call this Warning Sign Numero Uno.  She gave us some suggestions on where to start and then went on to talk to some other groups. 

Everything on our station was premeasured and all the tools/pans were preselected, so all we really needed to do was chop & stir according to the recipes we were provided. We proceeded with the chopping & stirring, along with plenty of sipping and gabbing. 

Aside from a minor incident when the instructor chastised one of our cooking partners for improper onion cutting technique, all was well.  {Apparently, an onion is an octopus with tentacles and the root is the head.  Or something like that.  Obviously, the culinary instruction was at the most expert level.}  Oh wait - scratch that. There was also the small issue of two dead cockroaches on the floor by our station.  We'll call that Warning Sign Numero Dos.  I wanted to take a picture, but Beth said no.  You're welcome. 

Here's our Black Bean & Corn Salad.  It was delish!

After we finished the salad, we moved on to the Chimichangas.  They didn't go nearly as well as the salad.  I think because the recipe was new, all the kinks weren't exactly worked out.  The cooking instructor was rather strict, so we started modifying the recipe when she wasn't looking.  Shh...

While our trusty cooking partner was manning the meat, this is what Beth and I were up to:

With our modifications, the chimichangas came out really well.  I mean, how bad can a deep fried burrito filled with steak & cheese taste?

Here's our group's contribution to the class:

Beth approves!

Unfortunately, I didn't get a picture of the full spread of dishes prepared by the class, but I did get a picture of one of my favorites - the corn fritters.  These were heavenly!

Here's my very full plate with all the dishes from our class:

I didn't get a good picture of the desserts - Churros and a Mexican Bundt Cake with Homemade Vanilla Ice Cream - but they were delish!  We ate every last bite!

Overall, I had a GREAT time at my first cooking class.  It was fun to cook with my friend Beth and the wine didn't hurt either.  However, I don't think I'll take another class at this location.  For the price, I was expecting a different experience.  I didn't learn any new techniques or tricks. Basically, we just followed recipes. I can do that at home. Also, the instructor didn't seem to have the level of expertise I was hoping for.  One of our recipes flat out failed and had to be adjusted on the fly. And her knife skills - let's just say they left a lot to be desired.  Because I didn't feel that she knew all that much more about cooking than I did, I kind of resented the instruction.  Maybe I just like to be the boss of my own kitchen.  :) 

ETA: I can't believe I forgot the absolute WORST part.  Some of you know how seriously I take guacamole.  It might be one of my most favorite foods - definitely top 3.  I make a mean guacamole.  It is hands down the dish my friends request most often.  Imagine my absolute horror when I discovered the "secret ingredient" in the guacamole recipe: Miracle Whip.  Also known as Satan's Special Sauce.  I just threw up in mouth at the thought of it.  Miracle Whip in guacamole - there should be a law against that.