"I started the classes because my friends couldn't cook," says Logan, who learned Southern cooking from her mother while growing up in Atwater's countryside.

Friends wanted to learn some simple dishes, so Logan created as class around 45-minute meals. But she soon discovered that "you can't be quick if you don't know what you're doing."

That realization helped Logan shape her other classes. The "Back to Basics 101" class covers menu planning, shopping techniques and necessary cooking tools in addition to recipes. And her next class, "A Southern Style Sunday Brunch," features dishes such as Texas roasted chicken salad and Arkansas scrambled eggs that can feed a group quickly.

"I picked easy dishes on purpose because things are coming up," Logan says. "Mother's Day is coming up — and graduations."

For her part, Carroll finds she helps a lot of brides. "Since home economics isn't taught anymore in our schools, new brides don't know how to cook," she says.

Carroll has taught basic cooking techniques in private classes and "Cooking 101" classes. She has showed clients how to make vinaigrette, creamy soups and pork tenderloin.

"We do a great carrot-and-ginger soup to show people how to take whatever vegetables you have and make a creamy soup," she says. As for the pork tenderloin, "we trim it and remove the silver skin, then make a pan sauce with the drippings."

An upcoming class, "Top Techniques Every Cook Should Know," will take those skills a step further. Students will learn how to fold, make a roux and temper eggs.

One client, Melanie Chacon, hired Carroll to teach a class in cooking meat. "I'm calling it ‘A Carnivore's Dream,' " Carroll says.

Chacon says she hired Carroll because she and her boyfriend want to learn "how to cook the same thing several different ways."

The couple recently stocked up on ribeye steaks and filet mignon. Though they know how to grill steaks, they're unsure about some other cooking techniques, such as pan searing and making sauces.

"There's always this undertone of, ‘Am I doing it right?' " says Chacon, who describes herself as a novice cook.

Before, when the couple dined out two-to-three times a week, such questions were less pressing. Now, they head out for a sit-down meal every other week or even every third week.

"If we knew how to cook, we would probably go out less," Chacon says. "Because of the economy, it gets a little harder to go out."

Cooking classes

Shirley Sprinkle, Bistro Cooking: Caters and teaches cooking classes. (559) 436-0747 or bistrocookingclasses.com.

Elaine Dakessian, Tre Bien: Caters, cooks freezer-friendly takeout meals, runs a restaurant and gourmet shop in Visalia, and teaches cooking classes. (559) 734-2436 or trebienvisalia.com.

Jeanne Logan, Ellen's Daughter's Cooking Classes: Teaches cooking classes. Her next class is "A Southern Style Sunday Brunch," 11 a.m.-1 p.m., Saturday at Central Distributing, 4250 W. Shaw Ave. The cost is $25. (559) 392-6779 or ellensdaughters.com.

Wendy Carroll, Seasoned to Taste: Caters, works as a personal chef, and teaches cooking classes. Her next class is "Top Techniques Every Cook Should Know," 6-8:30 p.m. May 19 in Kitchen & Bath Plus on West El Paso. The cost is $60. (559) 266-6254 or seasonedtotaste.com.

Chicken with mushrooms and green onions

Makes 4-6 servings

1 tablespoon olive oil

1 pound white mushrooms, wiped clean and cut into chunks

1 bunch green onions (green and white parts), chopped

1/3 cup dry vermouth (see notes)