Authentic Chinese Cuisine Class at The Culinary Institute of America, in San Antonio Texas

Let me start off by saying I’m in no way, shape, or form a “gourmet chef.” I’m a foodie.  I have like zero knife skills, because I’m clumsy and prone to cutting myself. I stay away from large knives, and never use them. I like to follow recipes, and prefer recipes with lots of photos. I need visual cues. I don’t want anyone reading this to think they need a special skill set to sign up for classes at the Culinary Institute of America. You don’t!  All you need is a desire to learn. If you have that, then you’ll do just fine. 

 

Why did I sign up to take a Chinese Cuisine cooking class at the CIA? That’s easy! My family loves Chinese food. We eat it often. Our youngest could literally eat chow mein every day. Lol! But you know what? Eating out & ordering in gets expensive. It really does. So, I figured if I could learn how to make some of our favorites, we’d save money. (Y’all know I’m frugal!)

 

Never in my wildest dreams did I imagine I’d leave this cooking class with 16 recipes for authentic Chinese dishes! That blew me away. Our Chef’s wife actually owns and operates a Chinese restaurant called Ming’s Noodle Bar, check it out when you get a chance. 

 

Our cooking class took place on a Saturday, from 9:30am-2:30pm. There was a continental breakfast waiting for us when we arrived, which I thought was a very sweet gesture. We were given an apron, a chef’s hat, and a set of stapled worksheets with all of the recipes. 

 

We were grouped into teams of four. I was there with my local photographer, so we got to be on the same cooking team. Most people taking the class had signed up with a friend or loved one. Cooking with a buddy is so much fun! Next, we went to a classroom, where Chef Hinnerk von Bargen spoke to us for about 25 minutes. He told us about himself and his vast cooking experience. He then reviewed the dishes we’d be preparing, explained several different cooking techniques, & answered questions from a few of us. After that, we headed back to the main kitchen. 

 

Chef had us gather around for an informative pep talk. He reviewed each of the ingredients. We got to smell, taste & compare the most exotic ones. All the veggies and other ingredients we needed were located in a central location. He showed us where the pots, pans, measuring cups, and utensils were stored. Then each team headed to their own kitchen area. 

 

There were two experienced culinary students assisting Chef Hinnerk, and we could ask them for help as needed. They had their hands full with our group! This cooking class is 100% hands on. I’ve been to other classes where the students observe and the chef does all the actual cooking. This is just the opposite. 

 

I ain’t gonna lie, cooking on that huge stove was kinda intimidating. It was like a cooking show on the Food Network! I’d never julienned anything. I’d never tried to make wonton dumplings or pot stickers before! I had no idea what I was doing, lol. That’s why I was there, to learn. 

 

Anytime any of us had a question, Chef Hinnerk had the answer. He did several demos to show us how to do things, then encouraged us to go try it. He demonstrated the proper way to fill a wonton for wonton soup. He showed us how to stuff and seal potstickers. (And yes I took several videos which I’ll be uploading to YouTube). He had us using (what seemed like) the world’s largest wok to make fried rice and Bok Choy. He showed us how to prepare & bake bread that can then be julienned and used as a noodle substitute in a dish. (Who knew?!)

 

Each team was assigned 3-4 menu items to prepare. As we finished cooking our dishes, Chef showed us how to plate them. He told us which dishes can be prepared ahead of time (like the day before a dinner party), and which dishes are best prepared the day of (like the wonton soup and Bok Choy dishes I made). 

 

By the end of class, we had cooked enough food to feed a small army. It was extremely gratifying to see the fruits of our labor. None of us could believe our eyes when we saw all the serving platters on the table, it was a lot of food. As we served our plates and sat down, I looked around at everyone. Every single person in the room was smiling & having a great time. The joy in the room was palpable. Just a few hours before, we didn’t even know the difference between “regular” soy sauce and “top of the line” soy sauce! Thanks to Chef Hinnerk von Bargen, (who’s an excellent instructor), we had prepared a feast! 

 

After attending the Chinese Cuisine class at the Culinary Institute of America, I know I can prepare an authentic Chinese meal for my family, in fact I already have! Thanks to Chef Hinnerk, I’m more confident in my cooking abilities. I highly recommend the cooking classes at the CIA. I’m already planning on booking another cooking course next time I’m in San Antonio. 

 

The Culinary Institute of America taught me so much in their Chinese Cuisine course. If you live in San Antonio, or plan on visiting; sign up for a class. And remember, there’s no prerequisites. Anyone can register, all you need is a desire to learn. 

 

It doesn’t matter if you’re a novice or a true gourmet. Cooking, baking, and wine classes at the Culinary Institute of America will help raise your culinary IQ!