I've experimented with baking and cake decorating as long as I can remember, and finally took the 4 Wilton courses at the local Michaels about a year ago. Now I'm looking for something more, but can't determine if classes at the Wilton school might be worth the investment and travel from NY or not. The Master Course topics seem to overlap with the local courses, but maybe they are more in depth? I'm sure some of you have been, so I'd appreciate any feedback you have on them (or any other courses I should consider).
Right now I'm just doing this for fun, but would love to take it professional some day...just a little nervous to try it!
Thanks in advance for your help.
I'm sure there are some wonderful places in NY to learn. I'd try that route.
Five years ago, I was at the exact same place you are today.
I looked around and I just couldn't find groups of classes that were as reasonably priced/hour and as chock full of info as those at Wilton. Once I went out there, I was hooked. I've taken at least 10 classes out there. I love the instructors, the environment, etc.
The Master's class takes what you learned in I-IV and builds on it. The tricks of the trade that you learn in any of the classes are really invaluable. You also get 25% off all purchases while there.
If you can go and stay for an extended period, taking several classes in a row, Wilton has some negotiated rates with local hotels that can make it a very reasonable trip.
Another benefit is that while you're out there, you can intermingle classes at the frenchpastryschool.com Their continuing ed classes are expensive, but well worth it.
You certainly can take some classes at the CIA in NY, if it's convenient for you. If you'd need a hotel, then Chicago is likely cheaper.
Thank you for the info BlakesCakes, it's valuable to hear from someone who has been there. Just curious, have you done any of the sugar/chocolate courses they offer? (I'm also interested in trying both of those.)
I have considered the CIA route, as i am lucky enough that my parents live about 20 minutes down the road from there. (Still kicking myslef for not going to school there rather than liberal arts!) I definately think that would be the best to expand my baking technique, but a one-week boot camp is about $2000...
Thanks again for the feedback.
Yes, Melissa, I have taken the sugar classes and chocolate 1. I've fouind them to be excellent starting points for future learning, along with being wonderful in themselves. The instructors for both are superb.
There are also some great continuing ed type classes at the Institute of Culinary Education in New York City. Toba Garrett teaches there.