My post last week on my disappointing experience at the New School of Cooking has sparked a bit of a conversation among readers. First off, I'm unfortunately not alone in my frustration with New School Classes.
Secondly, commenter Terila mentioned wanting more demonstration, less participation in cooking classes, and her difficulty finding that formula in Los Angeles. Personally, I usually prefer participation--as long as I'm interacting closely with the instructor, getting constructive criticism, and learning new techniques, not just following a recipe alone as I would in my own kitchen. In fact, my major complaint about my class at the New School wasn't that we all participated, but the kind of participation we engaged in. I wanted to debone my own chicken, dammit (and the description led me to believe I would)!
Finally, I wanted to highlight Chefs Inc, mentioned by Terila, and then represented by Helena in the comments. It's a school I hadn't heard of, but looks to have classes with a good mix of participation and demonstration. Anyone taken a class there? Or have other schools they'd recommend? As I've noted before, I'm a big fan of Be Gourmet in Silver Lake.