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Intermediate Boot Camp: 4-Class Series

Intermediate Boot Camp: 4-Class Series

May 16, 2013

7:00pm - 9:00pm

May 23, 2013

7:00pm - 9:00pm

May 30, 2013

7:00pm - 9:00pm

June 6, 2013

7:00pm - 9:00pm

Description

Have you taken our Culinary Boot Camp? Do you need to broaden and refine your basic culinary skills? Introducing our new Intermediate Culinary Boot Camp.

In this series, Cookology's Chef Instructors help you build on your already established culinary techniques. This series of classes will help build primarily on your meat or protein preparation and execution. In the first three classes of the series, you will be taken through step-by-step, hands-on instruction on how to fabricate a whole chicken and a whole fish; you will learn how to properly trim and portion beef. Once you have fabricated your protein each day, the chefs will instruct you on cooking methods for the various proteins. We can guarantee that these cooking methods will only build on what you have previously learned in the introductory Culinary Boot Camp. On the last day of the camp, you will also get to refine your baking skills as you are taken through the process of making 3 delectable classic French pastries.

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.

ATTENDEES PLEASE NOTE: Please bring a personal-sized cooler to take any remaining, unused cuts home with you at the conclusion of the class.

Price

$300 (per person)

Menu

+Session 1: Chicken Fabrication - Complete Fabrication, Stock, Stuffed & Braised Chicken Breast +Session 2: Fish Technique - Scale, Fabricate (cut & filet), Grilled Filet, Filet a la Meuniere +Session 3: Beef Trimming, Preparation, & Portioning - Basic rub; Basic marinade +Session 4: Intermediate Pastry - Eclairs; Macarons; Pate Brisee

Instructor

Mark Chang