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Chez Boucher
32 Depot Square Hampton, NH 03842
603-926-2202

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Class/Date Description Openings/Price/Location
1081

Mon, Jan. 15, 2018 @ 6:00 PM
to
Mon, Feb. 19, 2018 @ 6:00 PM
COOKING ESSENTIALS & FOOD FUNDAMENTALS
 


We offer three progressive six-week cooking sessions that take you from basic techniques through advanced food preparations. First, begin with our basic course, Cooking Essentials & Food Fundamentals. Topics in this first session include knife cutting techniques, the basics of stock, soup and sauce preparations, meat, poultry, seafood and egg cookery. From here you will advance on to our intermediate class, Bistro Cuisine, where you will begin to learn menu formatting, proper seasoning techniques and flavor profiling. Finally, our International Cuisine series is an advanced course utilizing authentic regional ingredients for the preparation of elaborate five course meals.

Introduction to Basic Principles: Cooking Essentials & Food Fundamentals

Most cooking done in restaurants is based on French cooking techniques and principles. Cooking Essentials & Food Fundamentals covers the basics of French food preparations, providing you with the knowledge to prepare simple dishes at home. The class meets one evening per week for six weeks. Each week following a brief lecture, our chef instructors provide demonstrations as well as hands-on training. Students sit down to savor and critique the creations that they themselves have prepared.

NOTE:  This class will be held at Chez Boucher, 32 Depot Square Hampton NH. 

 

 

7 openings available

$595.00

Chef

 
Class/Date Description Openings/Price/Location
1082

Tue, Jan. 16, 2018 @ 6:00 PM
to
Tue, Feb. 20, 2018 @ 6:00 PM
BISTRO CUISINE
 
Bistro Cuisine & Provençal Cooking


This series brings us to the South of France where, together, we will explore the world of French Provençal cooking. We introduce the concept behind menu formatting while utilizing the terminology learned in Cooking Essentials and Food Fundamentals. Simple but elegant best describes Bistro Cuisine's rustic flavors and use of bold seasonings, bringing out the best in these age old recipes.



WEEK ONE
Preparing, plating & serving hot & cold hors d’oeuvres
 
WEEK TWO
 
Preparing hearty soups and sauces

WEEK THREE
 Preparing, plating & serving salads & salad dressings
 
WEEK FOUR
The preparation, handling and presentation procedures for shellfish,fin fish and crustaceans.
 
WEEK FIVE
Emphasizing French Classical preparation and presentation techniques as related to Chicken, duck, turkey and game birds.
 
WEEK SIX
From the simplicity of one pot meals to the sophistication and elegance of French Classical techniques as applied to beef, pork, veal and lamb.

 

8 openings available

$595.00

Chef