Cooking classes are an excellent way to bond with those we love, meet new people, team build, and learn how to craft tasty meals.
We spoke with Chef Jeff from The Sweet & Savory Classroom, who told us all about the cooking business and how they can add some spice to your life. The Sweet & Savory Classroom is a recreational cooking classroom located in the heart of Chattanooga’s Southside.
While the classes are a fun outing, Chef Jeff explains that you also get a unique learning experience in the art of cooking. The classes also promote social relationships because participants works together in groups at cooking stations.
On the social aspect of the classes, Jeff says, “People will come in and cook for that evening, and then we all sit down and eat together.” Chef Jeff spoke specifically on the classrooms’ special “parent-child classes” where adults and children work together to make a dish.
Laughing, Jeff, who is a father of four young children, promised that the classes do not go easy on the kids, saying, “We do not strip the classes down for the kids. They get to do just as much as the adult classes.” Chef Jeff defended this teaching method, saying, “We believe the kids have just as much ability as the adults. They come here for a hands-on experience where they get to learn how to cook, so that is what we aspire to give them.”
When asked how these classes might benefit children, Jeff said the classes are “a safe space for parents to get to know their kids, spending time with them in a way that is fun and different than just being at home.”
The classroom will guide you through the entire process, helping you and your kids sharpen your cooking skills, make new friends, and enjoy
your own delicious, hand-crafted meal.
The Sweet & Savory Classroom wants to give readers a taste of what they will experience in the classes by providing us with sample recipes to try at home.
Vanilla Cream Cake
Makes approximately 20 cupcakes
Sugar 12 oz.
Butter 5 oz.
Egg Yolks 2 oz.
Cake Flour 7.5 oz.
Baking Soda 1⁄2 tsp.
Salt 3⁄4 tsp.
Sour Cream 5 oz.
Egg Whites 6 oz.
Salt 1⁄2 tsp.
Vanilla Extract 1 tsp.
1. Cream the butter and sugar.
2. Add the egg yolks and vanilla.
3. Sift the flour, baking soda, and first amount of salt.
4. Alternately add the dry ingredients with the sour cream.
5. Whip the egg whites and a second amount of salt to soft peaks.
6. Lastly, fold egg whites into batter.
7. Portion batter into cupcake pans (2/3 way full), bake at 350 degrees F until done.
3 cups all-purpose flour
1/4 c. (50g) baked baking soda
1/2 c. warm tap water
1/2 c. cold tap water
1. Spread baking soda on a foil-lined sheet pan. Place in a oven preheated to 250 degrees F oven for 60 minutes. Store extra baked soda in a jar with a lid indefinitely. (Baking baking soda “changes the phase,” turning it from sodium bicarbonate into sodium
carbonate-- an alkaline salt.)
2. Put warm water in a bowl. Dissolve 2 teaspoons of the baked soda in it, then add the cold
water. Add the flour, stirring and mixing to form a crumbly dough.
3. Turn dough out onto a work surface. Knead it together. Wrap the dough in plastic and let
it rest at room temperature for 20 minutes, then knead for another 5 minutes. Rewrap the
dough and rest in the fridge for at least 1 hour.
4. Run through the pasta machine and cut on the thin setting.