Yesterday Dana and I had the good fortune to attend the inaugural cooking class held by Chef Kai. One word: Wow.
Kai was flawlessly prepared, had thought through the lesson logistics and even sent us home with individual portions of duck confit (which takes three days to cure—Kai had thoughtfully pre-cured enough duck for the lesson, and wanted us to participate in that process too and since it takes three days, he sent us home, each with our own leg of duck to enjoy in three days time). Not only that, he masterfully facilitated the five of us students becoming acquainted so we had just enough context to know where each of us were in cooking skills and what we hoped to gain from the class.
Not only is he an amazing chef, the introduction questions Kai asks of his meet-up applicants ensured that the participants were of fairly like minds in their approach and goals in cooking. All of which made for a fabulous experience. We learned to make a terrific dish, made some excellent new acquaintances and ate a delightful meal—we prepared with our own hands.
