The SSCA’s seasonal cooking classes are still going strong on the Warren Wilson campus

The SSCA’s seasonal cooking classes are still going strong on the Warren Wilson campus-attachment0

The Seasonal School of Culinary Arts is in full swing: The second session is just around the corner, beginning this weekend on Sunday, July 18.

According to Susi Gott Séguret, SSCA director, the first session was a great success, and spaces for session two are filling up quickly. The topic of study is an interesting one; classes will focus on “cooking for vibrant health.” Says Séguret of the second session:

“Week 2 is … the most pertinent of all the themes we have ever addressed. Everyone, absolutely everyone, has or will have or knows someone who has health issues, and wishes they could do something about it without calling in a doctor and spending thousands of dollars. Instead, they could spend a few extra dollars on food (or not even extra, just choose the right thing for the right concern), and prevent much of what they might be scared about happening to them and enjoyably treat whatever is currently going on in their bodies.

All the recipes will be delectable, health challenge or no (they can just as well be prepared for a vibrant youngster as an ailing octogenarian), and students will find that lots of things they might feel guilty about eating are not bad at all. Through knowledge, we can erase the guilt, which is never good for us anyway!”

Instructors for this particular session include local notable cooks like Laurey Masterton of Laurey’s Catering, cookbook author Barbara Swell and more. Topics include cooking for gluten and lactose intolerance, cooking around allergies and dealing with topics like weight and insomnia.

The SSCA is located on the Warren Wilson College campus and utilizes produce culled directly from the soils surrounding the school. Here’s a May 2006 Xpress piece describing the experience. http://www.mountainx.com/dining/2006/0531ssca.php.

According to the school’s mission statement, the SSCA intends to encourage “home chefs to gather food consciously, treat it with skill and respect and share it with passion, furthering the notion that the most important moments we spend are those partaken with friends and family around the table.”
Registration is still available for the cooking school.

Visit the website for more details (http://www.schoolofculinaryarts.org), or call 301-2792.

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