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INTERNATIONAL Culinary Boot Camp WEEKNIGHT: 5 Class Series!

INTERNATIONAL Culinary Boot Camp WEEKNIGHT: 5 Class Series!

March 23, 2017

6:30pm - 9:30pm

March 30, 2017

6:30pm - 9:30pm

April 13, 2017

6:30pm - 9:30pm

April 20, 2017

6:30pm - 9:30pm

April 27, 2017

6:30pm - 9:30pm


Join our Chef for a culinary tour of several countries and regions! In this three hour evening Bootcamp, reserved for 12 guests per class, she will teach skills around the basics: meat, fish, chicken and vegetables. You will learn fabrication, cooking techniques and some classic 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 THURSDAYS AT 6:30PM - 9:30PM. PLEASE NOTE: Thursday, April 6 there is NO Class!

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.


$410 (per person)


+Session 1: FRANCE - Cog au Vin (Chicken Stock), Ratatouille, Bouillabaisse (Fish Stock), Quiche Loraine (Handmade Crust) +Session 2: ITALY - Lasagna (Homemade Pasta), Melitzano Parmesano, Vitello Tonato, Chicken Cacciatore +Session 3: LEBANON - Couscous with Chicken, Lemon Confit and Pistachios, Hummus, with Homemade Pita Bread and Tabbouleh Salad, Lamb in Yogurt and Turmeric, Falafel with Harissa Sauce +Session 4: CHINA, JAPAN, THAILAND - Chinese Chili Chicken with Fried Rice, Japanese Prawns Tempura, Fresh Thai Spring Rolls, Sushi +Session 5: GREECE - Lamb Souvlaki, Moussaka, Baklava


Jenna Dawson