Buffalo Rising Online

Feb 10th 2007, 10:06am By Christa Glennie Seychew

Most know that ECC offers students a culinary arts program at both its North and City locations. But did you know that its partnership with Workforce Development enables it to offer professional cooking classes to the public?

Wednesday the 14th marks the first class of Chef Anthony Songin’s comprehensive series of classes for the Spring ‘07 session. The program is open to everyone, and tailored to those individuals with skills that range from novice to intermediate level. Those that don't have knife skills, or are inexperienced with certain techniques need not fear that they will be overwhelmed or left behind. Some classes last only one session, while a series that moves course by course through a meal requires five. Many of the classes are offered on a Wednesday evening and then again on a Saturday morning.

Most open to the public culinary classes in our region are comprehensive demonstrations followed by a tasting. The classes at ECC’s City Campus are completely hands-on; each student experiences every step of the process themselves. Students receive 20 minutes of seated instruction at the beginning of each 4 hour class. After that, they launch into prep and cooking under the guidance of Chef Songin, a personable and skilled teacher. Once the cooking is complete, students gather and share the bounty of their efforts.

Fun to participate in with a friend or mate, classes don’t close until they are full, or 48 hours before the date. Below is a link to the pdf of Chef’s spring classes, but I’d like to highlight a couple of the opportunities that are happening in February.

Techniques and procedures for producing professional quality pies and tarts will be showcased on two occasions in February. On Wednesday the 14th and again on Saturday the17th, students will learn a number of recipes, a few of which are Peach and Rhubarb Streusel, Fresh Berry Flan, Key Lime Meringue, and Pecan Chocolate Bourbon Tarts.

On February 28th and later in April, a tapas and sangria class is scheduled. Tapas is extremely popular, and exposure to new recipes opens the door to a less traditional menu at your next party or dinner. These small plate flavors will range from the simple to the complex and a sangria tasting “buffet” will coincide with the program.

Classes are very affordable considering the number of fresh, gourmet items you will learn to prepare and the access to full-scale hands-on learning. If you have any questions, contact Chef Songin at 270.2958

ECC City Campus
http://www.ecc.edu/paths/files/culinaryseries.pdf