Cooking Class Schedule
I started teaching in 1991 when educating about food and culture was not trendy, let alone the foods of a country as foreign as India’s. Over the years, after leading an average of 35-40 workshops every quarter, I gained respect and momentum from students that took my seminars repeatedly to expand their culinary knowledge. Since then, I have taught 500 classes to over 25,000 students. I never shy away from revealing personal experiences, happy and painful, to engage my students. Using wit and humor helps bridge discomfort and unfamiliarity often associated with the hundreds of herbs, spices and legumes used in everyday home cooking in India. I make it accessible not only to the average cook, but also the culinary professional who is seeking to expand his/her culinary repertoire without “being talked down to”. When students tell me “you have changed the way I cook at home,” I know why I continue to do this - even though I don’t make millions. After all, it is not about money, which is why I continue to give freely of my time and talents to my community, my organization and charities. It truly is a joy to see my little garden of good eating, sharing and knowledge flourish.
DATE LOCATION August 21, 2008 Nothing To It - Reno, NV class info September 20-23, 2008 Barbara-Jo's Books For Cooks Vancouver, BC October 22, 2008 Viking Cooking School Bryn Mawr, PA class info October 23 2008 Viking Cooking School Fairfield, NJ class info October 30, 2008 Viking Cooking School Lynhurst, OH class info
There are several traits that distinguish Raghavan in his field. The biggest thing that stands out to me is his tremendous patience. He truly seems to care about the people he works with and is always willing to go out of his way to make sure they understand what needs to be done even if it means demonstrating it several times. His patience allows him to exhibit a calm under extreme pressure situations that would make most people tear their hair out. Jiten Gori