Brent Modzelewski, who attends Publix cooking classes “usually twice a week for oh, about two years now,” pulls out his iPhone and shows me the creations he makes after each class; every plate looks intricate. This only adds to my apprehension, but Modzelewski is an encouraging classmate, and he assures me of the fun we are going to have as I tie on a white apron.
The fun already seems to be starting with Resident Chef Wes Bonner, who shatters the image of the ice-cold, short-tempered chef. All of the Publix Apron’s chefs have culinary degrees, and with that, a talent to combine their skills with teachable tactics and approachable attitudes. For about $45 anyone can attend either a demonstration or a hands-on class. (Note the difference: a demonstration class offers a viewing experience with questions and answers, during which wine pairings are poured and the chef’s creations are served right before your eyes; a hands-on class, as the name suggests, involves rolling up your chef sleeves and preparing multiple dishes.)
On this day, the class is prompted to create five holiday desserts (a total of 10 recipes) in two hours. Our workspace consists of a beautiful granitite counter top, professional tools and restaurant-quality appliances. I think of the pre-made cookie batter that I consistently burn and take a deep breath. Despite my doubts, Chef Bonner leaves no room for hesitation or self-consciousness. Before long, ingredients are coming together to create fluffy Eggnog Bread Pudding and wholesome Cranberry Walnut Bread.
“What is surprising is that even though we’ve been here for three years, some people still do not know about us,” Bonner says. “But once they come they tend to come back.”
Two potential returnees are local residents Reselane Val and David Lewis, a young couple looking for “a new date idea.” I learn that Val enjoys cooking, but only when she is making something for herself. She notes the pressure of cooking for others and seems to be enjoying the welcoming and relaxed kitchen that Publix Apron’s provides. This is Lewis’s first cooking class, and he explains the importance of it being so hands-on. “If you’re going to learn something, you really need to experience it.”
In my case, the early nerves yielded to unexpected comfort and genuine excitement. By the end of our class, we had not only created all we set out to, but we had expanded our cooking horizons from water baths to homemade caramel to rising yeast. We finished the afternoon with a perfectly paired wine, multiple helpings of each dessert and, best of all, no cleanup.
While the Publix Apron’s Cooking School accommodates different skill levels year-round, the holiday season is one of the best times to schedule a class. Not only is the school putting a fresh twist on traditional dishes, but in the coming weeks it has classes covering wine and cheese entertaining, couples cooking, fillings, glazes, gingerbread houses and more. (The school also hosts private parties and celebrity guest chefs.) Holiday classes—which make a unique gift idea—include a kids cooking camp and New Year’s cuisine (both scheduled for late December).
I ask Bonner if there is hope for people like me—can we learn to love to cook? “A lot of the time cooking seems like a chore for people, but I think that is because they do not know the techniques that make it easier,” he says. “You have to eat three meals a day, so why not make it fun? That is what we are doing here, demystifying the secrets of cooking and allowing people to re-discover the joys of being in the kitchen.”
Publix Apron’s Cooking School
550 Champion Blvd., Boca Raton
Register for classes or learn more at publix.com/cookingschools
561/994-4883
Publix Apron’s Pumpkin Squares
*All ingredients can be found at your local Publix
Ingredients
4 eggs
1 cup grape seed oil
1 2/3 cup sugar
1 (16-ounce) can pumpkin
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
8 ounces cream cheese
½ cup butter
1 teaspoon vanilla extract
2 cups powdered sugar
Preparation
Preheat oven 350 degrees Fahrenheit.
In stand mixer place eggs, oil, sugar and pumpkin; beat until smooth. Stir in flour, cinnamon, baking soda, baking powder and salt. Place onto ungreased jelly roll pan. Bake 25-30 minutes or until a toothpick comes out clean. Beat cream cheese and butter together until smooth. Add vanilla and slowly add powdered sugar to incorporate. Frost cake while slightly warm, cut into squares and serve. Leftovers can be stored in refrigerator.
