Remember in-person cooking classes? You know, the ones held at the late great Great News! Cookware and Cooking School, Sur La Table, Macy’s and Williams-Sonoma. Then there were the ones chefs taught at their restaurants. We lost those experiences, as a result of store closings and, of course, the pandemic. Instead, we made do with classes taught over Zoom. But gone were the flavors and aromas of the in-person classes and the ability to make new friends as we learned.
In-person cooking classes are starting to make a comeback, and among those who have launched them is Mary Papoulias-Platis of Ethos Culinary in Carlsbad. I took a class of hers in the expansive new kitchen she and her architect husband Mike Platis designed and built. In “Everyday Greek” my fellow students and I learned how to make what would be a typical Greek Sunday dinner instead of the fare we usually find at Greek restaurants, which she said tend to use more holiday dishes than home cooking. It was an enchanting experience, filled with Papoulias-Platis’ insightful tips and advice, great recipes, and delicious food. To learn more, read my new story in The San Diego Union-Tribune’s Food section.
