On Feb 26, 3:49*pm, Terry Pulliam Burd > wrote:

> We were given questionaires as to how we liked the class, which I
> slipped into the recipe sheets and took home with me. I plan on
> writing a letter to LCA explaining my disappointment with the class.
> The experience didn't wreck the weekend with Koko, but I'll be wary
> about taking another class at LCA, especially if I don't get a
> response to the letter I plan to write.
>
> Terry "Squeaks" Pulliam Burd

I am so sorry about that. Sometimes people ask how non-Italians have
the nerve to teach Italian cookery, but the truth is not many have
the ease with English that Vilco has and what do you learn without
words? You can learn some things by watching, but not just once. My
mother learned French cookery from her MIL by watching over and over
and measuring the casual scoops of this and that.

I know absolutely no one who has the motorized attachment for rolling
pasta in Italy, but I don't know all 60 million Italians yet. My hand
roller is the only roller in my neighborhood. Everyone else works
like that chef, hours and hours of patient rolling on a huge board.

I know you've had good experiences before and you will again. Come on
over and learn with me when I go back to Italy!