Drop the name Rachel Ray or Emeril Lagasse in the middle of a conversation with a parent, and you may get a quizzical look.
However, mention Bobby Flay or Iron Chef America to college friends and you can expect them to rattle off show times and specials. "This week's secret ingredient: Bacon!"
From the shelves of Barnes & Noble, to close-ups on the Today Show, to college kitchens across the country, "foodie" culture is "in" and it is everywhere. And with the sudden stardom of chefs, college stereotypes of surviving on popcorn and cereal seem more fairytale than reality.
By the end of sophomore year, most college students know how to remedy a starving stomach without relying on BHOP or Qdoba 24/7.
Making spaghetti with marinara is no mystery: boil water, enter pasta, warm ready-made sauce, bingo! Fast and easy dinner with days of leftovers.
And while culinary jargon such as deglaze, blanch and poach may be as unfamiliar as those bio flashcards you've neglected to memorize, it has yet to deter college students from heating things up in the kitchen.
But what of those mystical words? What exactly does it mean to deglaze a pan or poach chicken? Or how about to mince, sauté, broil, or caramelize? What is the difference between braise and baste?
Of course you can Google the answer, but I have a better and surely tastier solution for you this summer.
Take a recreational cooking class!
Now don't shudder at the thought of the word "class;" cooking classes are not like college classes, and not nearly as professional and stressful as culinary schools. Cooking classes are small and intimate, welcoming all ages and backgrounds, and provide an opportunity to learn about cooking in a fun atmosphere. Cooking classes are great for groups of friends or even a first date!
The best part is sampling all the delicious creations you make; much tastier than a textbook or quiz.
With a little online research you can locate cooking classes practically anywhere in the United States, and Boston is full of them.
So sign up this summer and wow your friends come autumn. -----
Composed Salads: Perfect One-Plate Summer
Saturday, 10:30 a.m. to 1:30 p.m., $69 per person, times may vary.
Ever wonder what a true "chef's salad" would be? Nadsa, a chef, will be more than happy to take you on a tour of one of her great passions: the composed salad. Combining leafy greens, vegetables, starches, meats, seafood, cheeses, herbs, spices and handmade dressings into a delightful and complete one-plate meal that can be one of the most satisfying challenges for any cook. In this class you'll learn a number of preparation techniques, ingredient combinations and salad dressings to use as you plunge into the coolest cuisine of a long, hot summer.
TO REGISTER: Call Nadsa directly at 617-285-1056 or go online to www.elephantwalk.com.
Communal Tasting Series: Butchery
Monday - 6 p.m. to 7 p.m., $25 per person
Ever look at a whole turkey, a fish or a leg of lamb in fear? Wonder how to slice, filet and de-bone without making a mess? Then join Chef Patrick Connolly and wine steward Marco Deary of Radius to learn the tricks of looking like a pro with a knife.
TO REGISTER: Call Nick or Britta at 617-426-1234 or go online to www.radiusrestaurant.com.
A World of Chocolate
August 11 - 6 p.m. to 9:30 p.m., $80 per person
Discover some of the world's finest and rarest chocolates. In this class students will work with chocolates from estates around the world and prepare both simple and complex desserts. You will learn how to plate these desserts, where to shop for the best ingredient and how to understand high-quality chocolate. Learn about the history of chocolate, its many uses and secrets to great chocolate cooking. Enjoy these desserts with a selection of cheeses, liquors and coffee.
TO REGISTER: Go online at www.coursejunction.com.
Cool Summer Drinks and Tasty Treats at the Boston Center for Adult Education
August 23 - 6:30 p.m. to 9:30 p.m., $63 per person (non-members)
Indulge those summer cravings! Mix up refreshing, classic summer drinks to enjoy with tasty treats for warm weather gatherings. This class will feature Mediterranean dishes like a nice summer mushroom, fennel and parmesan salad; watermelon granita; caprese tart; goat cheese and tapenade crostini and more. The tuition includes a materials fee for food and alcoholic beverages. You must be 21 to register for this class. (Mostly demonstration and some participation.)
TO REGISTER: Check out www.bcae.com for the complete summer catalog list and online registration.
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