A hunger that knows no bounds

When Ken Foster decided to consolidate his two houseware stores into one mega-store, he knew he had to include a large demo kitchen for cooking classes.

They'd outgrown the cramped space at the back of his cookware store at the Reading Terminal Market, and he believed a new, spacious kitchen could generate an important chunk of new business.

The new 11,000-square-foot store, Foster's Homeware, at Fourth and Market, includes a high-end, Miele-equipped kitchen in the rear of the store, which is outfitted like a loft apartment.

It accommodates as many as two dozen students for traditional classes, but they have also started "private party" classes: bridal showers, birthdays, and cocktail parties where guests rent the space, have a cooking lesson, and then enjoy the resulting creations over cocktails.

"Cooking classes have definitely become more and more popular," said Foster, who projects that they could represent up to 15 percent of his business. "People are finding it another thing to do, with friends, as a couple. . . . It's another alternative to going out to dinner," he said. "I think the Food Network has increased everyone's interest in watching people cook - whether or not they are going to try to do it themselves."

Foster's is only one of the legions of places offering cooking classes that are seeing their rosters fill up faster than ever before.

When a November class on vegetarian soups and stews went to "waiting list" in September, it became clear that the market for cooking classes is strong. (One might say bullish, if it wouldn't offend vegetarians.)

Several Friday and Saturday "date night" classes for couples, and some holiday offerings (for Halloween and Thanksgiving) are filled or nearly so.

But many tasty choices remain.

Philly-based cookbook authors Ellen Yin (Forklore) and Hope Fox (Impress for Less) will lead classes at Foster's, Kitchen Kapers and other locations.

New offerings include Supermarket Survival (a guide through the grocery marketing maze), Japanese Dumplings, and a second series with More Thai Cuisine, all scheduled this month by Main Line School Night (MLSN).

And there are more than the usual smattering of vegetarian and holistic health-oriented classes available.

"Our working folk really want the 'rush-hour' and '30-minute meal' classes," said Florence ("call me Bambi, everyone does") Dudley, at the Main Line School Night office.

"Italian is still the standard, always filled," she added. And Thai is coming along. But the real demand is for quick-and-easy.

As for the style of classes, with two distinct audiences - participants and voyeurs - the balance between hands-on instruction and demonstrations tends to shift back and forth.

Satisfying both groups - the serious cooks and those looking to be entertained - resulted in some teachers and school directors becoming master jugglers with a keen knowledge of their markets.

Most agree that any class involving chocolate will sell out. So, too, those sessions with celebrity or star chefs and/or cookbook authors.

Combine any of those winning formulas - as in chocolate classes led by master chocolatier and pastry chef Robert Bennett (who also happens to be Barry-Callebaut Chocolate's international ambassador) - and you have certain waiting lists.

But tried-and-true doesn't have to be high-profile.

Professional instructors such as Ann Hazan, who has led sell-out courses in Basic Cooking Techniques for Temple and most of the major adult programs in the area for many years, are still going strong.

Another pro with a sterling rep on the adult-education circuit is Chris Koch, adjunct professor of culinary arts at Drexel, whose classes on knife skills and culinary basics like stocks and sauces fill up fast.

Koch's knife-skills class has always been the number-one class at Foster's, the owner said. And the seventh season of Temple's continuing education cooking series run by Foster began in September, with a smooth transition to the new facility.

Foster's free midday Saturday demonstrations are set to resume in late October. And the store's winter class schedule, to begin in January, is being finalized.

Foster said it will include beer-and-cheese and wine-and-food pairing classes, as well as hands-on classes for small groups, preparing an entire meal and then sitting down to eat. There will also be appearances by cookbook authors, local restaurant chefs, sessions on table settings and flower arranging and more.

Grand opening festivities at the store are set for this weekend (tomorrow through Sunday) with free demonstrations, raffles and specials.

For more cooking classes in the city and suburbs, go to http://go.philly.com/food.EndText