One of my favorite things to do on a Sunday is to create something from scratch, an item that I just don’t have time for on a normal week night. I’ve made homemade soups, pizza dough, bread, pasta and more; I love that I have the time to prep properly and enjoy the whole process. It’s like running my own personal restaurant for the day. I must say though, there are some things on my Sunday cook-list I’ve been too intimidated to make on my own just by following a recipe. This is where cooking classes can come in handy and I recently discovered an amazing discovery and booking tool for local classes, called CourseHorse that has a wide variety of cooking classes in Chicago.
Last week I took a Sushi making class at the Chopping Block in Lincoln Square. I brought my camera along to snap some shots and was a little nervous to document everything for fear of my sushi being absolutely horrid.
Our class began by Chef Mario telling us a little bit about sushi history. It was definitely interesting to hear the evolution of sushi and how it came to be today. He dispelled quite a few sushi myths for us along the way and I learned that sushi didn’t really originate in Japan, but China instead. It wasn’t until sushi was brought to Japan that is started to take on the look it has today though. We also learned that while sushi is a real “dining experience” in this country it started as more of a “fast food” over in Japan.