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Culinary Boot Camp: 5 Class Series

Culinary Boot Camp: 5 Class Series

May 6, 2017

10:00am - 1:00pm

May 13, 2017

10:00am - 1:00pm

May 20, 2017

10:00am - 1:00pm

May 27, 2017

10:00am - 1:00pm

June 3, 2017

10:00am - 1:00pm


Join Chef for more than basic cooking bootcamp! Chef Mark Chang who has been an instructor with us for 7 years and who is very knowledgeable and patient, will teach skills around the basics: meat, fish, chicken and vegetables. You will learn fabrication, cooking techniques and recipes.

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.

This is a 5 week series, on Saturdays from 10am to 1pm.

Our professional chef will lead you through the ins and outs of professional cooking, and you'll be preparing gourmet caliber dishes in no time!

During each session you will get a hands-on experience executing techniques and recipes, all with personal feedback and assistance from the chef.

You will learn important, fundamental culinary skills: knife handling, how to create sauces, salads, stocks, roasting & grilling, 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 stove top 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.

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 round table discussion with the chefs and your fellow students about techniques, flavors and other culinary topics.


$400 (per person)


+Session 1 - Knife Skills, Soups, Stocks, Sauces: Beef, Chicken &Vegetable Stock. Soups: Minestrone, Cream of Potato. Sauces: Bechamel & Mayonnaise +Session 2 - Italian Risotto Techniques and Handmade Fresh Pasta: Tagliatelle, Ravioli, and Gnocci +Session 3 - (Moist Heat Cooking) Stewing and Braising: Chicken Stew with Tomato & Penne Hungary Goulash, Beef Bourgiugnon +Session 4 - (Dry heat Cooking) Roasting and Grilling Fish & Vegetables: Ratatouille, Fish (Chef's Catch) en papillote, Seared Tuna, Grilled Steak with complementary sauces +Session 5- Baking: Brioche Rolls, Pineapple Upside down cake, Pizza's with handmade dough, The perfect pie Crust for Sweet Apple Pie


Mark Chang