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| - Our world is in a funny place right now. The economy is, well, questionable at best. Many people are struggling with providing for their families. As we are confronted with fast food restaurants on every corner providing cheap, quick and not terribly healthy fare, we can sometimes be conflicted with dinner choices. Most families I know are looking to make more meals at home in an effort to ensure that they know exactly what is going into the food and also to save a few pennies here and there. The problem with that for some can be a limited amount of knowledge in the kitchen and knowing how to prepare a meal using foods that are in season in an effort to get the most bang for your buck. I think I have found the solution for you - AndyFood, a culinary kitchen experience, located in Scottsdale. Chef Andy Broder takes the guesswork out of the menu for you and provides all the tips and tricks you need to cruise through your kitchen effortlessly!
My initial intention was to observe Andy's class and do a quick interview when he had time during the cooking portion of the class. The ever-charming and energetic host suggested that I participate in the class as well and I am so glad that I did!
Upon arrival, I found myself in a warm and whimsically decorated kitchen gleaming with the state of the art Viking appliances. As Andy had a class leave less than an hour prior to the start of the next class arriving, the kitchen was bustling with activity. As the staff hurriedly prepped the cooking stations, Andy greeted me with an "air" handshake - he is a stickler for kitchen hygiene.
I continued to observe the prepping as the night's students began to file in. Everyone found their places at the two tables, dressed with a welcome pack that included the evening's menu with complete recipes, lemon-infused water and pumpkins as centerpieces which fell in line nicely with the autumn menu.
As everyone was seated, there was the time and opportunity for introductions and friendly conversation. Soon, Andy introduced himself giving a quick synopsis of his background. He is a native of Arizona, having grown up in Tucson, and started his career as a lawyer for 12 years. He switched things up by graduating from the Scottsdale Culinary Institute and traveling to the LA Times for his externship. After returning to Arizona he headed up some cooking classes and 7 1/2 years ago, AndyFood was born.
While enjoying an amuse of grilled chicken and cucumber tzatsiki, we went over the evenings recipes. Andy took special care to give brief lessons in the specific knife skills that would be used in each recipe, as well as providing important tips for preparing the foods at home. We were given many tips and tricks along the way - which I will not reveal here as you should really do yourself the favor of attending one of Andy's classes; you will be glad that you did.
After everyone had a thorough hand washing, the class was off to their stations and so began the experience. The staff was always available for any questions or concerns that came up. Sous Chef Sandy Lieberman was an absolute delight and had a joyful and maternal way about her.
I had the opportunity to, sort of, hop between stations and it was really great to see complete strangers working together, laughing and thoroughly enjoying themselves and the experience. It makes sense that 70 percent of Andy's business comes by the way of team building and corporate events. What an amazing way to convey teamwork outside of the office!
Once all the courses were complete, the meal was set up buffet style. By this time we all felt like old friends, so we grabbed plates, loaded up on everyone's creations and returned to our seats to marvel in our achievements.
The dinner was delicious: simple and elegant at the same time. My hands down favorites would have to be the Spiced Apple & Brie Tarts as well as the Individual Chocolate Pecan Tarts.
Chef Andy's enthusiasm and interaction with the class certainly made the experience for myself as well as other students that I spoke with. This is most definitely something you do not want to miss. Andy's experience, professionalism and obvious passion for his profession are apparent the moment he introduces himself. The care that is put into the menu selection is just the beginning of the journey. Sign up today for one of the many classes offered at AndyFood by visiting andyfood.com. I know I am!
Be sure to visit our site for a complete view of my interview with Andy:
http://phoenixbites.com/2010/11/01/an-evening-of-cooking-at-andyfood-culinary-studio/
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