- Grav Weldon
- WHAT’S COOKING: Frying chicken at a Viking Cooking School class.
Yes, I had my bit of a quiet rant a few weeks ago, talking about the brush-up between Pulaski Technical College and Mayor Mark Stodola over the placement of the new Culinary School. I mentioned a flavor of an idea, and I figured best way to expound on it is to check something out. Follow me? No? Let me explain.
Culinary schools are awesome, don’t get me wrong. I have made acquaintances in the food community here and elsewhere who hail from such great places a Le Cordon Bleu, the Culinary Institute of America and the International Culinary School at the Art Institute. They’re turning out excellent students. But they are not really tourist destinations, unless you’re a chef or chef wannabe.
The idea of culinary tourism is rooted in the thought that any average Joe can appreciate the experience, no matter their level of cooking expertise. You can’t get that with the university approach — at least, in most cases you can’t. You can — with a cooking school. Folllow me on the jump so I can tell you about the Viking Cooking School.