A couple of weeks ago, a friend asked me if I'd consider doing a baking class for older kids.
Well, that sent my mind a-whirling.
What would I want in a class?
Hmmm... I would want part science, part art, and a whole lot of reproducible instruction. (What is the point of taking a class, if you can't reproduce it at home?!) Oh, and maybe a microscope.
So, my mind has been stewing away on new thoughts, recipes, and plans. In addition to the main course of how to make a dish, there would need to be a heavy flavoring of the how and why a recipe works. You have to understand how something is built to make it your own.
I've come up with four lessons to start with, but there are so many more thoughts percolating in my brain. I've attached the flier explaining them, if you'd like to take a peak.