Amongst a constant cycle of restaurants and shops that flow in Hyde Park, Sur La Table, a Seattle-based supplier of upscale cooking and home appliances, settled in last August, offering their normal merchandise as well as cooking classes, open to the public. And after a treacherous failure at homemade fudge that rendered my lower extremities brittle and raw, the class seemed a welcome lesson in the proper methods of cooking, after a respite for my burned toes.

A first glance of the 6000 square foot facility consisted of a grand, perhaps cozy establishment, jam packed with anything and everything necessary to cook any edible substance so far discovered by man. Rice cookers, meat cleavers, scented salts, and every “As Seen on TV” product resided in the shelves, catering to a seemingly upscale taste. But I was not simply there to browse a vast expansion of goods. Redemption and glory, along with pots and pans, lay ahead, as a French Baking course would redeem a failed fudge that had humiliated and humbled me.

So, after donning my apron and meeting my team, I threw myself into the lesson, hungry for success. The leader of the cook informed her class of her expansive culinary background, ensuring that our creations would lead to success. My team included a lovely young couple, myself, and my fellow student video journalist Drew Miller, a definite all-star lineup with whom eclairs and lemon meringues were masterfully crafted. Clear instructions smoothed the process, as the teacher demonstrated her prowess in troubleshooting even the most basic errors I managed to create, such as failing to understand the mechanics of a mixer.

And after consuming an unhealthy amount of soup prepared by the head chef, taking an extended break for overpriced, mini tacos, and enduring grueling tasks such as melting chocolate or whisking for arduous periods, the mission I had set out to do was completed. Delicious baked goods were the prize of a three hour course. The class, informative, interactive and entertaining, had provided a channel wherein I could prove I possessed rudimentary skill in the kitchen. The class excels at teaching not only basic skills for those, like myself, who are just beginning to learn, but also catering to high-level tricks that create depth in advanced creations. 

A perfect date night, or intense culinary lesson, cooking classes at Sur La Table provide an unique opportunity to learn about gourmet good, and perhaps appreciate the quirks of fine dining. I would recommend signing up for a class, regardless of skill or prior cooking embarrassments.