68. TORINO -Tavola Doc 3– Types of Schools

I also attended another school, Foodlab, for three classses. It was located at the other end of Torino from where I was staying. While it only took 30-40 minutes to get to the school by bus and tram, coming back at night took 2 hours! If it wants to become a tourist city Torino will have to update its approach to public transport. I ended up taking a taxi home for the remaining two classes at Foodlab. An added expense.

The two schools are diametrically opposite in appearance and practice. And I would add, in philosophy.

Foodlab is in a chi-chi part of town, while TavolaDoc is in an area that is up and coming but still not as affluent. At Foodlab you enter a gated palazzo and the first thing that strikes you in entering the door is a large red, ceramic vase to the right of the receptionist. Each table is well laid out. All very shiny, very clinical, very efficient. The school has many assistants who help the main teacher and a delightful Spanish lady who washes up. They have a schedule to get through, and the assistants will help you so that you don’t fall behind. Everyone was helpful and friendly. And when I was having difficulty with my heart because of the heat [there had been a heat wave] the school kindly offered to cancel my next class and refund the price of the lesson. They placed me under the fan for the next class and all was well. So we are dealing with a “classy” institution.

Tavola Doc comprises two rooms – one with the kitchen and the other, an extension that also serves as a dining room. There is only one instructor – Claudio Buraglini -- proprietor and teacher. Occasionally a family member might help out. The school has all the basic equipment which one is likely to have at home as well as other kitchen aids. In short, Tavola Doc is much more “homey” and casual. Claudio has a group of dedicated followers.

Claudio’s philosophy is not to be sponsored by any of the companies making kitchen utensils like Kitchen Aid, Kenwood, etc. He told me that one company had asked him but he said no, he did not need it. His thinking is that it is no use teaching students to cook with, say a Kitchen Aid, if they don’t have one at home. On the other hand, it is obvious that Foodlab is sponsored by at least one company. And here is what can happen.

For my third and last class, for which I paid 80 euros, we were to learn, as I discovered later, to use specific machines – a water-temperature regulator and a vacuum machine. But I don’t have these expensive machines at home nor do I intend to get them. So the lesson was a waste of my time and money, as it must have been for most of the class. In these situations we become passive victims of a marketing ploy under the guise of a cooking class. Given the choice, I rather the simpler more honest class at Tavola doc.