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Culinary school is expensive. And for most of us, Mommy and Daddy laughed their heads off when we said we wanted to pursue a career in the industry. Rude. So we became lawyers. And bankers. And writers. Still, every now and then, we dream of what could've been had we gotten a little proper training.
Enter the team behind Edge Steak & Bar at the Four Seasons.
The bunch, helmed by executive chef Aaron Brooks, is holding a monthly pop-up cooking class so you can get a taste of what it's like to work in a small classroom-like setting in the kitchen.
