My cooking grows simpler over the years, as I feel less need to impress and realize that the finest foods are simple foods cooked in a way that suits them best. So says James Peterson in the introduction to his newest cookbook, Cooking. This statement echoes precisely where Dan and I fi nd ourselves these days. We love to cook, and preparing and partaking of dinner is one of the grounding points of our day. We focus on fresh ingredients and keep preparations minimal. Even when entertaining, we want to relax and servegood food in a non-complex manner.

However, while some of us are simplifying, others are pushing new limits. Here at the school, we want to off er you a bit of each approach. We defi nitely have wow factor as we welcome the chef at the Blackhawk Grille, Ryan Jackson. Check out his menu for his class at the Blackhawk school on June 24. Chef Salvatore Calisi of Dio Deka in Los Gatos teaches modern Greek cooking at Menlo Park in August. Sherry Yard, the executive pastry chef for the Wolfgang Puck empire, amplifi es wow even further as she teaches the techniques for her Chocolate Oscar Towers in San Mateo in August.

To celebrate the more laid back approach, we bring back our beloved Sam Choy. I ask you, who has more fun in the kitchen than Sam? He brings his version of Aloha Cuisine to both Blackhawk and San Mateo in May. The Food Networks Hearty Boys will be also be with us to spread their version of accessible entertaining. You certainly have to have a sense of humor to work together in an 8x8 apartment kitchen!

We want to teach all ages to be comfy in the kitchen. Jennifer Carden developed The Toddler Cafe, a cookbook to help parents feed their children in a healthful manner. Jennifer is going to teach two sessions of Parent and Me Cooking in Blackhawk on July 16. To further meet the needs of our littlest chefs we are inaugurating a series of basic classes called Junior Chefs Club.

We are very happy to welcome back Jesse Cool who is returning, after a long absence, to our Menlo Park school. For 30 years she has been ahead of her time, preaching the gospel of local, sustainable food. She did simple and fresh when it wasnt cool (oh, sorry Jesse).

But Draegers Cooking School is really cool. It off ers something for everyone in three locations. Whether you aim for simple preparations featuring the finest and freshest, or preparations to dazzle, we can show you the way. Pick up your knife and join us in class.

Kathleen Taggart Director, Draeger’s Cooking School and Draeger’s HOME