I’ve been to a few of Shuna’s cooking classes, and they’ve all been fun and enriching. Shuna has an intuitive, visceral understanding of the foods she works with, which she attempts to convey to her students. More than just teaching how to make pavlova, Shuna teaches students why egg whites behave the way they do and how to tell when poached rhubarb is ready by the way it looks and sounds. A class with Shuna is always a full sensory experience—be ready to taste, smell, and touch ingredients. Similarly, the end of the class heralds a feast of all the sweets prepared during class, and then some.
Aside from its tasty end, my favorite part of Shuna’s classes is listening to her always fascinating discussions on fruit, eggs, sugar. Just the other day I found myself quoting some of Shuna’s strawberry facts to a friend visiting from abroad. It seems I learned a thing or two.
[Click the photo to watch the seasonal fruit class slideshow.]
Click here for my write-up of Shuna’s pie dough class.
