retail news in context, analysis with attitude

Interesting story in the Los Angeles Times this morning saying that “spurred by out-of-work cooking enthusiasts seeking training for food industry jobs and by foodies brushing up on their skills so they can eat well without paying restaurant prices,” the business being done by area culinary schools “are starting to recover - even bouncing to pre-recession levels.”

The resurgence means that one school is even adding classes “such as Everyday Cooking for Families and One-Dish Meals, and booking more private parties and corporate team-building events,” and sold out professional chef and baking programs.

The Times writes, “The increases locally mirror an upward trend in cooking class enrollment nationwide, said Lacey Griebeler, managing editor of the trade publications Chef Educator Today and Chef Magazine.

“Interest dropped dramatically during the depths of the recession as people who might have signed up for cooking classes for the fun of it stayed home. Now, people who want to change jobs or save money by cooking their own meals are returning.”
KC's View:
Yet more evidence that supermarkets ought to be more engaged with helping their customers know how to cook.