cooking essentials

Chef Wynton Mann will guide you through a complete cooking basics– you’ll learn essential culinary techniques through classic cooking methods and gourmet recipes! We’ll cover all the bases of the kitchen as we master everything from professional knife skills to gourmet presentations. Learn the basics of cooking in this complete hands-on course. This series will provide clear and concise recipes for everyday cooking. The class focuses on simple techniques for easily cooking meals. Learn how to roast, pan-sear, stir-fry, make soups and simple sauces, bake from scratch. Learn to prepare wonderful meals.

Regardless of your current cooking level, this series will instill more confidence, techniques and inspiration in the kitchen. 

Part 1

  • Knife Skills & Vegetable Prep:Learn to take control of your chef’s knife: slicing, dicing and improving your prep skills, and understand which kitchen tools are really essential for the home cook. Learn how to cut up a whole chicken.
  • Stocks, Soups & Sauces: Learn how homemade stock makes everything in the kitchen taste better and etch to memory the method for making flawless soups. Clear, broth-based, puree, and cream soups; consomme; chowders; bisque; cold soups; soup garnishing; soup service. Learn to create classic Sauces, modern sauces, and homemade condiments and use them in professional-style plating.
  • Pasta: Learn how to cook and sauce perfect pasta with some of our house favorites.
  • Saute: Sauteing is an essential cooking method and properly sauteed proteins can be the base for a simple but bold pan sauce once you know a few key tricks. You’ll try several variations. 

Part 2

  • Braising & Poaching: What is braising? It’s a wonderful way of slow cooking a delicious entrée to maximize its tenderness and flavor. What is poaching? A low-heat cooking method for meat and fish that will guarantee it stays moist and juicy. Menu: poached salmon court bouillon, braised chicken fricassee, plus poached pears in amaretto and sides to go with it.
  • Savory Dough: Learn to make the perfect crust, flaky and tender, puff pastry and traditional pizza dough. Menu includes Gouda cheese empanadas, classic chicken pot pie, the ultimate pizza crust; plus apple turnovers. 
  • Pan & Deep Frying: Equipment and fats for deep-frying; breading and battering foods; frying procedures; Menu: Chipotle Fried Chicken, Korean Fried Chicken, Caribbean fried chicken with mango slaw, plus plenty of sides to round out the feasts. 

PLEASE NOTE: THERE ARE NO SUBSTITUTIONS, MAKE-UP DAYS OR CREDIT FOR MISSED CLASSES! IF YOU MUST MISS A CLASS IN THE SERIES YOU CAN SEND SOMEONE IN YOUR

SESSION DATES TIME COST STATUS
PART 1
JAN 5, 12, 19, 26
6:30 pm – 9:00 pm
$350 p/p
SEATS AVAILABLE
PART 2
FEB 2, 9, 16, 23
6:30 pm – 9:00 pm
$350 p/p
SEATS AVAILABLE
PART 1
MAR 2, 9, 16, 23
6:30 pm – 9:00 pm
$350 p/p
SEATS AVAILABLE
PART 1
JAN 30; FEB 5, 12
10:00 am – 2:00 pm
$350 p/p
SEATS AVAILABLE
PART 2
FEB 19, 26; MAR 5
10:00 am – 2:00 pm
$350 p/p
SEATS AVAILABLE

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