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Culinary Boot Camp: 5 Class Series

Culinary Boot Camp: 5 Class Series

September 15, 2012

11:00am - 1:00pm

Description

Are you ready for BOOT CAMP?

If you've always wanted a serious culinary education without the cost or time commitment of culinary school, this is the perfect course for you.

Our professional chef will lead you through the ins and outs of professional cooking, and you'll be preparing gourmet caliber dishes in just five short weeks.

You will learn important, foundational culinary skills: knife handling, how to create nuanced sauces, how to properly butcher a chicken, how to create decadent desserts and much more. We will debunk common myths, share effective tips and tricks, and drive home key culinary points (taste, taste and taste again!). You'll learn a whole host of new recipes, but more importantly, you'll learn the concepts behind what you're doing. Recipes don't know how heavy your pan is, how hot your stovetop gets, or the fact that you're using shallots because your local grocery store was out of onions. The more you understand about the WHY and HOW of cooking, the greater control you have over each dish you make.

After completing this course you will be a better home cook, and you will be more adept at creating delicious meals to share with family and friends!

During each session you will get hands-on experience executing techniques and recipes, all with personal feedback and assistance from the chef. You will prepare several dishes per class, then there will be time at the end of each session to eat your creations and engage in a roundtable discussion with the chefs and your fellow students about techniques, flavors and other culinary topics.

NOTE: Class will not meet on Saturday, Sept. 1 due to the Labor Day holiday. They will resume the following week and run through Saturday, Sept. 15.

Price

$325 (per person)

Menu

Session One: Stocks, Sauces & Sautes +Roasted Red Pepper and Caramelized Onion Veloute +Tomato and Basil Cream Sauce Session Two: Soups & Salads +Soup au Pistou +Tomato and Leek Cream Soup +Fresh Mixed Greens and Winter Vegetables with Handmade Balsamic Vinaigrette Session Three: Dry Heat Cooking Methods +Classic Pan Fried Chicken +Oven Roasted Herbed Potatoes +Sauteed Green Beans with Crispy Bacon and Toasted Almonds Session Four: Moist Heat Cooking +Parmesan and Herb Risotto +Fresh Vegetables and Shrimp en Papillote Session Five: Breads & Desserts +Fresh Braided Challah Bread +Classic French Moelleux au Chocolat +*Menus listed are sample menus. Dishes may change slightly based on seasonality and availability of ingredients.

Instructor

TBD .