“If you were going to Italy, what gizmos would you buy?” asked a middle-aged women of instructor Kris as she was finishing her pasta demonstration. “I would buy a Corzette mold!” exclaimed Kris, as she pulled out the one she got recently. Kris loves her fancy accessories and her kitchen at Black Diamond Culinary is full of them. Including the wooden ravioli molds she used in our own Lamb Cooking Class we hosted there in May.
Kris Lafay McCorkle opened Black Diamond Culinary when many others were closing, smack dab in the middle of the pandemic. Her beautiful cooking school located on Bakers Bridge Avenue in Franklin was previously a chiropractic office and a daycare before that. But thanks to Kris, it’s now a beautiful space, outfitted “to the nines” that can accommodate 30, each at their own station for assembling, chopping, and pasta making.
Kris was full of anecdotes, charm, and wit as she demonstrated how to make dough, put it through a press and then into the ravioli molds, encouraging the group to come up and try it themselves. She talked effortlessly and gave tips as she rolled, filled, and unmolded the ravioli, carrying it around to the group to show them every detail. “Don’t have a ravioli mold? Cut the dough into squares, fill, fold, and then trim with a knife for a rustic version.”
“Ahhhhh,” the group exclaimed as she walked around.
There is a beauty to making your own pasta. It is an art that is often misunderstood as painstakingly difficult. Kris is a master and makes it an easy-going and triumphant experience every time.
Black Diamond Culinary
615 Bakers Bridge Ave #120, Franklin
blackdiamondculinary.com
@blackdiamondculinary
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