I've gone to the Williams-Sonoma ones a couple of times on Sundays here in Northern CA. They are free, but I don't think of them as classes, I guess, because the attendees don't get to do anything so they are all demos. Don't get me wrong; I'm not opposed to demo-only classes. However, when I really want to learn a skill, it needs to be hands-on. I've also taken a few semester-long classes at one of the professional culinary programs at a local community college and learned a lot in them. If I were inclined to spend the money, I'd take a one-day class (hands-on) at Le Cordon Bleu (or some other respectable professional culinary school) because I'm pretty sure they aren't demo only (they're $99 so unless someone wants to gift me with that class, I'll go with the community college classes which are slightly more expensive but provide a great deal more instruction since they're about 16 weeks).