Cookshack Cooking Classes

On the opening page look under events. This is where I have noticed them.

Doh! Thanks Cal-that's exactly what I was looking for.

They usually only offer the FEC Comp Class in the winter (when the instructors are available).

There is a new restaurant/catering class being offered this summer.

We just had the first backyard class and had about 30 people, I don't know when/if they're be having more of those.

If you have a particular interest, get in early, they always fill up.

I'd contact the person listed on the webpage link and ask them so they know what you want and will notify you of any classes as they open.

SmokinOkie, are you going/teaching?

Jeff

Not teaching at the catering, not sure if I'm going to that one.

I usually go to the December class and teach brining and help out.

I taught the backyard class.

Russ

Is there any way for us who are not able to attend to purchase notes, recipers or any other class materials. What about write protected DVDs
JOHN

John, that won't be possible because we do not allow the taping of the class.

LOL...I've noticed that you, Okies, are a little shy on having your pictures taken!

I signed up for the catering class. I just got a new FEC-100 and own a restaurant and have been cooking on stick pits. So, I'm looking forward to this class. Anyone here have any input on what that class might be like? It seems like something different than the normal classes.

quote:

Originally posted by Team Butcher BBQ:
John, that won't be possible because we do not allow the taping of the class.

Why can't you guys tape it and sell the video on write protected cd's?

It is the first time I've ever seen this one offered.

I can speak from experience of the others that you get more than what you think.

Cookshack isn't in the class business,they are in the "provide service to their clientel to assure they are successful".

The FEC classes are to bring together successful cooks from all over the country,to brainstorm all that is working,build a network and grow the success.

Cookshack brings all the best together,and treats you great.

quote:

Originally posted by Kurtsara:

quote:

Originally posted by Team Butcher BBQ:
John, that won't be possible because we do not allow the taping of the class.

Why can't you guys tape it and sell the video on write protected cd's?

All the guys putting on classes get a lot of money for them and they are very hands on.

If I was teaching a class for $150, $300 or $500 I'd have to sell the DVD for at least that, plus the cost of producing, protecting, etc.

Given the way society has gone to steal things like that for free (torrents, downloads, etc) I wouldn't do it for any class I teach.

I as a teacher think the Hands On approach is the only way to teach BBQ (the forum is okay, just not my preferred method)

SmokinOkie, I haven't signed up yet, but I will this week! I met everyone at the Chicago National Restaurant Show & I bought the floor model FEC 300! Now it's to rock & roll!
Jeff

I'm hoping the restaurant/catering class will help me get the most out of my new FEC-100 and a soon to be acquired FEC-750.