This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
Our resident Malaysian and Southeast Asian cuisine instructor, Linda, is ready to chat with you! She's centering her chat hour around her grandmother's curry spice mix, and will be demonstrating that recipe. Learn how curry powder came about (spoiler alert: it's not Indian), and learn how to blend your own, and tips on using curry powder in various dishes. Come with questions and answers about curries, curry powder, and spices.
Note: We will send registrants a link to join the Zoom meeting by e-mail. We will not be recording this session for distribution.
