Cooking schools across the country offer instruction and entertainment to suit every taste and level of skill
Issue: September 30, 2002
It was 9:00 on a chilly spring morning, right about the time that most people first stagger into work. But here, 15 men and women had been on their feet since 7:00, decked out in crisp white chef's jackets and toques, laboring away in a professional kitchen—and loving it.
For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2002.