cooking essentials

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

Cooking Essentials I: Cooking Fundamentals

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.

  • 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; consommé; 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.
  • Sauté: Sautéing is an essential cooking method and properly sautéed proteins can be the base for a simple but bold pan sauce once you know a few key tricks. You’ll try several variations. 
  • Roasting:  A great way to prepare delicious entrees for your family and friends. Discover the techniques that will guarantee success every time. We’ll also discuss the different types of roasting pans and whether vertical or horizontal roasting in important.

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

Cooking Essentials II: Salt, Fat, Acid, Heat

Based on the widely popular book by Chef Samin Nosrat, each week we’ll explore one of these four foundational elements of cooking and how to best master that in your kitchen. Salt, Fat, Acid, Heat focuses on the concept that mastering the use of four elements will make any food delicious: salt, which enhances flavor; fat, which delivers flavor and generates texture; acid, which balances flavor; and heat, which ultimately determines the texture of food. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat teaches and inspires a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. 

  • Salt: Learn about “Salt. It’s fundamental to all good cooking. It enhances flavor and even makes food taste more like itself. In short, salt brings food to life. Learn to use it well and your food will taste great.”
  • Fat: Learn about “Fat. It’s nothing short of a miracle. Fat is flavor. Fat is texture. Fat adds its own unique flavor to a dish, and it can amplify the other flavors in a recipe. Simply put, fat makes food delicious. And one of the most important things any cook can learn is how to harness its magic.”
  • Acid: Learn about “Acid. It’s the pucker in a lemon. The sour in sour cream. The tart in cranberry sauce. It literally makes mouths water. Acid brightens food and creates contrast. Most importantly, acid does the absolutely necessary job of balancing flavors, which makes it indispensable to cooking delicious food.”
  • Heat: Learn about “Heat. It’s the element of transformation. Heat takes food from raw to cooked, flabby to firm, pale to golden brown. Sizzles, splatters, crackles, steam, and aromas are all the results of applying heat to food. And once you understand how heat works, you can be confident that whatever you cook will taste great.”

Schedule

SESSION DATES TIME COST STATUS
Cooking Essentials I: Cooking Fundamentals
OCT 5, 12, 19, 26
6:30 pm – 9:00 pm
$350 p/p
2 SEATS AVAILABLE
Cooking Essentials II: Salt, Fat, Acid, Heat
NOV 2, 9, 16, 30
6:30 pm – 9:00 pm
$350 p/p
8 SEATS AVAILABLE

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