First prize was a gift certificate to a New England Culinary Institute cooking class. These are hands-on classes for members of the public, taught by chefs from The Inn at Essex, where classes are held.
On the day I received the gift certificate, I popped over to the "Chef Inn Training" class schedule and found a breadmaking class for the following week that wasn't going to be offered for the next few months. I called for a reservation and there was room in the class (I didn't think to ask how many people had registered).
A few days later, I was on my way to Essex for my bread class. As you know, I'm bread-challenged, and I've managed to bungle every loaf of yeast bread I've ever made. Well, do you think Chef Kerry cured my bread deficiency? Judge for yourself:
Clockwise from top left: hazelnut-raisin dinner roll, everything bagel, grey salt bagel, plain pretzel, black salt pretzel
It didn't hurt that I was the only registered participant, and I had the kitchen to myself. I asked a boatload of questions and I specifically checked on what I might be doing wrong with my yeast. Chef Kerry had many helpful tips, and she encouraged me to do most of the steps in the recipes myself after a quick demonstration.
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