This in-depth 16-week 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.
Payment options are available for the full 16-week series.
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!
- Vegetable, chicken, beef and seafood stocks
- Thickening Soups
- Creamed Soups
- Stock-Based Soups
Week 3 - Grill & Broil
Explore the science and techniques of the grill and the broiler, marinades, rubs and all.
Week 4 - The Taste Projectl
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 5 - Saute
The original fast food -- and the basis for so much more.
Week 6 - 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
- Beurre Blanc
- Pan Sauces
- Reduction Sauces
- Crème Fraiche Sauces
- Dessert Sauces
- Chocolate Ganache
Week 7 - Classic French Sauces
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
- Créme Anglaise
Week 8 - Oven to Table Roast
Techniques of roasting -- just in time for the holidays!
Week 9 - Braise
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 10 - Exceptional Eggs
Everything you’ve always wanted to know about how the incredible, edible egg performs in the kitchen
Week 11 - From the Produce Stand: Vegetables & Fruits
- Compound Butters
- Grilled fruits
Week 12 - Fish
Techniques for sautéing, poaching, battering, en Papillote, stuffed, crusted, filleting.
Week 13 - Shellfish: A Primer
Week 14 - Pasta
Pasta techniques including preparation of fresh pasta, handling storage, fiiling, sauce pairing.
Week 15 - Wine & Food Pairing --from the Chef's Point of View
Techniques of wine tasting, 5 S’s, serving suggestions, paring notes.
Week 16 - Graduation