On one hand, I could take a few weeknight classes, but I fear they are more for getting new recipes and having fun rather than teaching technique. On the other end of the spectrum, I could look into taking actual culinary courses from a university, but since I don’t currently intend on doing anything professionally, that might be overkill in terms of money and time invested. Any advice from those who have been in similar situations would be great.
Editor: Zach, that is a great question. Readers, do you have any advice regarding the best cooking class for someone who is serious about expanding his cooking knowledge, but not looking to commit to a professional culinary course? Bonus points if you can recommend a particular program in Cleveland!