Illinois Cooking Classes Heat Up This Summer

For those who love cooking, but are still on the fence about attending a formal college to earn a degree in the culinary arts, an Illinois store and school has just the ticket to help you decide.  Cooking classes will be available to members of the general public this summer, allowing you to learn about the art of cooking through specific coursework and cuisine.

(PRWeb) may 17th, 2012 – Marcel’s Culinary Experience (, a gourmet retailer and recreational cooking school in Glen Ellyn, Ill. (Chicago suburb), will wrap up its first year in business with a robust schedule of classes, demonstrations and other events throughout the third quarter of 2012.

“Since we opened last September, cooks of all ages and skill levels from throughout Chicagoland have embraced Marcel’s, filling many of our classes, then coming back for more,” said owner Jill Foucré. “We’ve listened carefully to their feedback and with summer coming on, are adding some new topics in both our demonstration and hands-on classes.”

For kids and teens, Marcel’s is repeating its popular culinary day camps in July (some spaces remain for June teen sessions). Young cooks can sign up for one or more individual sessions, or a series of four consecutive classes, all of which focus on learning basic skills to prepare age-appropriate favorite foods and recipes.

Coinciding with the summer growing season, Marcel’s is offering cooking classes into the fall designed to showcase and preserve the wealth of homegrown and farmers market produce. Sessions will focus on new ways to prepare best-loved seasonal ingredients, including berries, cherries, corn, tomatoes and apples. To enjoy the harvest year-round, Marcel’s has added classes on popular preserving methods, including jam/jelly making, canning and pickling. One highlight: the Sept. 6 class focusing on local Michelin-star chef and restaurant owner Paul Virant’s new book, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux.

Read the press release here.

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