Booking the Class:
When I’m not traveling there are a lot of things I enjoy doing, like spending time with my children and attending cooking classes in my home-state. Scheduling a day to come in and cook with the Fig Cooking School requires some research. As this is still a pandemic I had to be mindful of restrictions. I first chose a date that would have the menu items I was interested in, which was the French Bistro Dinner. The cost for the experience was $135. Once I paid for the booking, I reached out to the coordinator to send in my vaccination card.
Cooking with Strangers:
I’ve always loved taking cooking classes. One of my favorite activities to do when I travel to a new place is to take these types of classes in order to gain a better understanding of the new culture I’m in. I wanted to find a cooking class experience near me. So, I searched the internet as we all do and was happy to find the Fig Cooking School. I find these types of classes help me to meet new people. There is a collective experience that comes from meeting new people. With the Fig Cooking School I was able to get the collective experience with others I enjoy.
The Fig Experience:
When the day finally came and it was time for the experience, I arrived early so I would know and get familiar with what I needed to do that evening. The chef for the evening was the owner of the school. The chef was fun and charming. She had her adult children on hand to support her throughout the entire process. As a group we started off introducing ourselves and then familiarized ourselves with the kitchen. From there we started chopping garlic. We made several dishes together including a steak dish, roasted tomatoes with gorgonzola, green beans with caramelized shallots and a crème brulee.
Why I Would Do it Again:
After this amazing experience I would definitely book another cooking class with the Fig Cooking School again. The cost was reasonable and well worth it for what you get from the cooking class. I am already planning for the next experience I want to book. They have so many options available it’s hard to choose. One major take away I can say I’ve had is being able to add these new recipes to my weekly menu of meals at home. The green beans with caramelized shallots continues to be a favorite.
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