This in-depth series is for those who are passionate about food and cooking. From knife skills and mise en place to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed to be more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!
Individual class registration on a space-available basis $150/class.
Week 1 - Cutting Edge: Knife Skills
When it comes to knives, a chef’s best friend is a sharp knife. Proper knife techniques not only increase efficiency and speed but more importantly, make food prep a joy. Students are asked to bring a chef’s knife and a paring knife to practice their techniques under the direction of the instructor. Kitchen organization, safety, sanitation and menu planning will be addressed.
White Gazpacho Potatoes Persillade Grilled Zucchini with Goat Cheese and Onion Marmalade Oranges in Grand Marinier
Week 2 - Simply Soups & Stocks
Mystified when you hear the words “mirepoix” or baffled by “bouquet garni?” The basis of French cooking lies in great stocks, which lead to great soups and sauces. Learn to make your own stock, or what to do when you have none!
Taste this! Join in as Chef Carol takes you through an exploration of the science of taste and flavor, how we taste, what is flavor. Learn about flavor balance, how each element affects the other, the roles of those aspects of food which greatly contribute to flavor.
Week 4 - Saute
The original fast food -- and the basis for so much more.
Week 5 - Easy Everyday Sauces
Turn an everyday meal into a special one with the addition of classic sauces that are fast and foolproof. An array of butter and pan sauces including
Never made a classic French sauce because it’s just too scary? You can whisk your way to a foolproof velvety smooth sauce after learning the theory and technique behind those that are served in your favorite restaurants. Students will cover the basics of starch-based, enriched and emulsified sauces including
Basics of moist heat cooking, braising and poaching for flavorful results; a great technique to master for use in the slow cooker. Braising is an art, but one that can be simply mastered in this one class. Learn how to make the classics.
Week 9 - Exceptional Eggs
Everything you’ve always wanted to know about how the incredible, edible egg performs in the kitchen
Week 10 - From the Produce Stand: Vegetables & Fruits
Real foods are natural, not processed, foods such as lean proteins, fruits and vegetables. This series was designed specifically to teach students dealing with cardiac, diabetes and obesity issues how to plan, prepare and enjoy meals that are healthy and conform to national dietary standards. In reality, the series has wide applicability to anyone who simply wants to eat well and in a manner that supports personal and family health. At Sizzleworks, we take tremendous pride in our ability to make meal planning and preparation not only understandable, but just as importantly, fun. Key to planning and preparing delicious and healthy meals is to unleash the student’s creativity and to provide culinary education and skills that ensure the final result of the student’s total planning and preparation effort goes beyond successful, to become extraordinarily satisfying!
Week 1: Key Concepts and Knife Skills
Week 2: Menu Planning and Cost Control
Week 3: Incorporating Fruits & Vegetables into Menus
Your mom was right when she said "Learn the basics and it will serve you well." Never was adage more true that in the kitchen. How to Boil Water, taught by Chef Pam Jones, focuses on the fundamentals, and guarantees to turn even the most reticent cook into a confident one.
This fun, interactive series is designed for novice cooks, with an eye toward building great cooking skills for a lifetime — from knife skills to sauce making, we want you to cook well and cook often, all while enjoying the process. Let's begin!
3-hour hands-on classes
Basic Knife Skills
How to Read a Recipe
Cream of Anything Soup
Chopped Salad with Poached Chicken
Herb Roasted Potatoes
Kitchen Equipment & Tools
Perfect Roast Chicken
Marvelous Mashed Potatoes
Panna Cotta with Seasonal Fruit
Organization -- kitchen set up
Mis en Place - Organizing for a recipe
How to Measure
Pan-Roasted Chicken Breast (or Pork Chops) with Pan Sauce
American Buttercream Frosting
Stocking your Pantry
Perfect Pasta Techniques
3 - Cheese
Puff Pastry Jam Tarts / Turnovers
Chef Pam Jones
Mon, Jul. 10, 2017 @ 9:30 AM to Fri, Jul. 14, 2017 @ 9:30 AM
KIDS IN THE KITCHEN
Learn the basics of great culinary skills with Chef Pam as your guide. From knife skills to sauté, sauce to salmon, & pasta to pie, you will explore the techniques of great chefs, all while preparing superb snacks and mouth-watering lunches.
BASICS — KNIFE SKILLS
hummous & crudites
broccoli & chicken stir fry
BASICS — SAUTE
stir fried cauliflower & Thai peanut sauce
cous cous or quinoa
black bean salsa
red pepper coulis
chef's choice ice cream
BASICS — PASTA & SAUCES
crostini & bruschetta
tomato & meat sauce
vinaigrette & green salad
USE YOUR HANDS!
egg & scallion gyoza
cold cut sandwiches
I CAN MAKE DINNER!
flap those wings
make ahead vegetables
root beer floats
GIANT chocolate chip cookie
Chef Pam Jones
Mon, Jul. 24, 2017 @ 9:30 AM to Fri, Jul. 28, 2017 @ 9:30 AM
SIZZLING TEENS IN THE KITCHEN
ALL NEW MENUS! Explore the science of food and cooking with Chef Pam, as she guides you through the exciting techniques that create delicious results in the kitchen.