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Led by architect-turned-cooking instructor Yoko Isassi, Foodstory is a cooking class series focused on Japanese recipes inspired by Issai's upbringing in the countryside of Japan. The sessions are held in her downtown loft and Issai makes a point not only to pass down cooking techniques, but she supplements each dish with cultural and historical commentary. Pricing can range from $30 to $65. There are monthly udon, takoyaki and tofu classes. 460 S Spring St., Los Angeles; 310-853-3663.1. Saute Culinary Academy:
Saute Culinary is owned and operated by chef Alexander Reyes, who has racked up more than two decades of professional cooking experience and a seven-year stint as a prof at Le Cordon Bleu. Reyes has recruited fellow Le Cordon alumns as his instructors; classes run for about $65 with lessons ranging from knife skills to quick breads. The three-hour long session starts off with a lecture and recipe brief -- and then students are put into their own individual stations with cooking demos in between. Bring a tote bag because you're going to need it for all the food you'll be making. Kid classes are also available. 14 E Duarte Rd., Arcadia; 626-429-2323.