Cooking Fundamentals
Our hands-on basic cooking series is tailored for beginners. We’ll 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.
Cooking Essentials I
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.
COURSE OVERVIEW
LENGTH:
4 classes
FORMAT:
Instructor lead
SCHEDULE:
Tuesday | 6:30pm – 9:00pm
SETTING:
Kitchen
COURSE OVERVIEW
LENGTH:
4 classes
FORMAT:
Instructor lead
SCHEDULE:
Tuesday | 6:30pm – 9:00pm
SETTING:
Kitchen
Cooking Essentials II
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.
- 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.”
Cooking Essentials III
This series will provide clear and concise recipes for everyday cooking. The series focuses on simple techniques for easily cooking meals. Learn how to roast, Poaching, Egg Cookery, Herb fundamentals. Learn to prepare wonderful meals.
- Herb Fundamentals: Herbs are a delicious way to add flavor to your foods without adding extra calories! The class will help you pair various herbs with your favorite foods to make sauces, dips, main dishes and even dessert!
- 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.
- Grilling and Broiling: Everybody in world loves to grill. Whether you use a hibachi or an ex-55 gallon drum, everybody has their secrets. We’ll learn a few professional techniques, tips and recipes from us as we teach you some sure-fire ways to make your next barbeque a success!
- Egg Cookery and Poaching: What seems so easy can prove to be far more difficult than expected. This class will help you kick your egg skills up a notch. What is poaching? A low-heat cooking method for meat and fish that will guarantee it stays moist and juicy.
COURSE OVERVIEW
LENGTH:
4 classes
FORMAT:
Instructor lead
SCHEDULE:
Tuesday | 6:30pm – 9:00pm
SETTING:
Kitchen
Culinary Certificate Program
- Our program has all the ingredients you need to get started toward learning important fundamentals that could help you advance your current skills.
- This is your opportunity to explore cooking techniques through a series of twelve 3-hour hands-on, classes.
- These intensive classes are perfect for the beginner to the advanced home cook who is looking to hone their dinner party skills!
