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
It's too late to register for this series. The cutoff date was Mon, May. 15, 2017.
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
Week 4: Lean Proteins and Starches
Week 5: Maximizing Flavor, not Portion Size
Week 6: Snacks and Eating Out
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.