The Hands-On cooking classes were developed in response to so many students attending my 3-hour demonstration classes at The New Orleans School of Cooking.  After class was over, they inevitably wanted to know where they might take a Cajun and Creole cooking class to do the actual cooking themselves. And The Mardi Gras School of Cooking was born!

Our kitchens are located in my 140 year-old home on Algiers Point where you will don an apron, a kitchen towel and begin your Cajun and Creole cooking experience.

You begin your day by taking the 10:45 a.m. ferryboat at the foot of famous Canal Street and enjoy the $2, 5-minute ride to the West Bank of the Mississippi River and New Orleans. You will be met at the landing by a chef in an apron at approximately 10 – 10:15 a.m. and taken for a two block walk or ride to the school.

Upon your arrival, our chef will greet you and your Hands-On class will begin. Here you’ll start a fun-filled day of continual cooking, learning and eating.  During your class you will learn some of the history of New Orleans and food, recipes and cooking techniques.

We start the class by making chocolate bread pudding with a Chocolate Mocha brandy sauce.  Next, we will chop everything we need for the dishes.  Yes, you do the chopping, we will teach you technique as well.  Then we do a study in rouxs where you will learn to make a roux 4 different ways.  You actually will make a Cajun roux for a gumbo and then a Creole roux for a Shrimp Creole or a Crawfish Etouffee.  And of course, we eat everything!  You will get the recipes at the end of class and wine is served with the meal.  Bloody Marys may be purchased for an additional $30 for a large pitcher and $20 for a small pitcher.  The cost for the all-day hands-on class is $150 per person.

We also offer a sauce class, which is $175 pp.  One cold sauce and three warm sauces are prepared. We boil jumbo shrimp and make a Remoulade sauce to serve over the shrimp on a bed of chiffonade romaine.  Next is oven-roasted asparagus over sliced tomatoes with a hollandaise sauce and surrounded by grilled sea scallops. Then a classic trout Meuniere shows you the four stages of butter.  Finally, soft shell crabs, deep-fried, with a tomato and basil Beurre Blanc.

Our hands-on classes are conducted for a minimum of 2 persons and a maximum of 6.  However, if 5 to 6 people are taking the class at the same time, your day will last longer than the regular 3 to 4 hours it normally requires for 2 to 4 people and the allocation of your time in New Orleans should be planned accordingly.  However, most full day classes run about 3 to 4 hours.  We also offer an open class, which is not hands-on, but audience style and calls for volunteers to assist the chef.  We require a minimum of 10 persons and is $75 each.  This includes the class instruction, recipes, lunch or dinner and wine.  A total deposit of $200 is required for the group.

We also offer a travel special which is for 3 nights and 4 days in The Big Easy in a beautiful B&B here on the point and includes 2 days of classes for 2 people at the school.  The price is $1,450 for the two of you.  This is not apiece, but for 2 people.  Your deposit is $450 and must be sent in 2 weeks ahead of time.  Upon arrival, the balance of $1000 is due.

To make reservations for the cooking classes, mail your $30 per person, non-refundable, deposit check payable to Chef Richard Bond to 232 Bermuda Street, Suite B, New Orleans, La. 70114.  We do not accept credit cards.  We will also need to know where you are staying in New Orleans or a cell phone number in case of emergency.  You may wish to take this letter with you to New Orleans for reference.

Also, groups or any individual must notify the Mardi Gras School of Cooking and Catering 24 hours prior to their class for any substitutions for allergies, etc., or we cannot accommodate you.  This is not a restaurant.

Thank you for your interest in The Mardi Gras School of Cooking and I hope you will respond by calling us for a reservation for a fun filled day of learning and creativity.  One that will be remembered as a true New Orleans culinary experience!

 

Bon Appetite

Chef Richard

Richard Bond