The Institute of Culinary Education, Le Cordon Bleu and the cooking school at Tutka Bay Lodge offer cooking courses on the weekend. Classes are rudimentary in terms of the skills covered and the target audience, which includes home cooks, foodies and culinary enthusiasts.
The ICE hosts weekend classes in New York City year-round. Each class is approximately four to five hours and focuses on an aspect of cuisine or a single dish, with school lecturers and professional chefs leading the demonstrations.
At its 15 locations throughout the United States, Le Cordon Bleu welcomes participants to weekend mini courses on French cuisine, basic technique, baking and general kitchen skills. Tutka Bay Lodge accommodates guests at an oceanfront property in Homer, Alaska. The lodge simultaneously conducts weekend cooking classes at an adjacent historic repurposed crabbing boat. Guests learn to prepare dishes using local, in-season ingredients.