by Andrea Damewood • Feb 12, 2021 at 10:00 am
Chef Gabe Rucker leading a Dirty Bird Dinner Club online cooking class. Courtesy Le Pigeon
I’m a good cook, but nearly a year into home cooking, it’s time to shake it up. Fortunately, a number of local chefs and previously in-person cooking classes have shifted online, allowing some new inspo to flow.
I tried two classes seared scallops with Le Pigeon Chef Gabe Rucker and filled handmade pasta with Leta Merrill and scoped out a few other promising offerings as well. As a home cook who would rank herself advanced, I did both classes with someone less experienced, in order to get a vision of what it might be like for all skill levels.