Tue, Aug. 16, 2016 @ 10:00 AM to Thu, Aug. 18, 2016 @ 10:00 AM
JUNIOR CHEF COOKING CAMP HANDS-ON
The Stocked Pot and Company Cooking School, Culinary Team Building Activities and Catering by Simple Elegance serves the entire Piedmont Triad area; Winston Salem, Greensboro and High Point. Including all surrounding counties and Charlotte, Raleigh , Durham and Chapel Hill. www.TheStockedPot.com
Class Description: During the summer of 2016, campers will partake in a 3-day long hands-on culinary journey through a variety of exciting cooking classes. The Stocked Pot Cooking School offers a wonderful opportunity to polish manners, learn table etiquette and safe food handling while learning how to cook and create meals. The summer cooking camp is fun and a great way to meet others with a passion for cooking. Each day, campers will prepare the lunch they will eat. Classes are hands-on/demonstration; everyone will participate in making various aspects of their meal. They will report for duty each day to advance their kitchen skills. Students begin with basic kitchen safety, food prep, knife skills, cooking methods and will work through the development of a full-course menu each day.
This cooking camp is perfect for budding cooks ages 8 to teens, class is from 10:00AM to Noon, meals will be served after the class.
In addition to general cooking techniques, the campers will be instructed on safe food handling, equipment safety and table etiquette. Campers will learn how to read a recipe, prepare and cook delicious meals. All campers will take home a copy of the recipes used. Certificates will be awarded to all students.
DAY #1: Today's class will concentrate on food safety and sanitation. We will start with proper knife handling skills, then move on to equipment identification and uses. Our menu will include Home style roasted potatoes, Grilled Breast of Chicken, Real Home-Style gravy, Spinach salad with bacon dressing, Saute fresh vegetables and a made from scratch apple pie. All segments of this culinary camp for teens are hands-on with class size limited to the first 12 students. DAY #2: concentrates on using the oven for more than pizza, we will prepare a delicious beef stew, twice baked potatoes, perfect rice pilaf, broiled fresh vegetables, fresh salad greens with home made dressing, and for dessert a made from scratch chocolate cake with butter cream icing.All segments of this culinary camp for teens are hands-on with class size limited to the first 12 students. DAY#3: Breakfast is your teen's most important and most neglected meal of the day, our students will make breakfast a must have with today's treats, Ice Cream Muffins, fresh fruit smoothies, easy make ahead breakfast casserole, Baked Apples in Fillo dough, French Toast with orange zest, Real Hot Chocolate, and Western Omelettes.
Chef Don starts this very popular series with the absolute basics. This is a requisite class to begin our COOKING SCHOOL cook training classes. The complete culinary school training course is 4 months, and consists of 4 seminars, each a month long, (4 classes each), and concludes on the last class as a class cooking competition/graduation. Certificates of course completion will be awarded each student who completes the course. Many people inquire how they may obtain a cooking school basic training, but do not have the time to sign up at a culinary college. Our series will prepare you for a lifetime of creative experiences in the kitchen, and just maybe a entree to a culinary career. Our class will explain all the knives found in most kitchens, how to select and care for them. We will also cover the wide variety of cooking utensils, what they are used for and how to properly use them. Food safety is all important and this knowledge will be shared to get you started in the right direction. Many knife techniques will be covered including fish and chicken which each student will actually learn. Types of cooking will be demonstrated and the class will prepare Seafood Stew, Roast Chicken with Herbs, Rice Pilaf and Saute Vegetables, which we will share to celebrate completion of our first class.
CLASS #2: Chef Don presents another segment in the Back to Basics series. Join us to get the scoop on baking. Chef Don will lead this hands-on class in the preparation of; Crusty French Bread, Easy Yellow Cake with Chocolate Ganache, Cranberry Muffins, and Pate a Choux dough, from which we will create lovable and delicious Cream-Puff Swans. The creative ideas from this class will assure you baking success!
CLASS #3:Our guests expect vegetables on their plate so it is up to you to prepare exciting vegetable additions to your meals. Sign up for our in-depth class on properly preparing a variety of vegetables using different methods; Grilled, Micro-waved, Fried, Baked, Sautéed, Broiled and Raw. Our menu is Sautéed Green Beans with Almonds, Mixed Vegetable Tempura with dipping sauces, Broccoli Polonaise, Carrots Vichy, Grilled Zucchini, Stir-Fried Oriental Vegetables, Creative Crudités Vegetable basket with Hand Carved Vegetables, and so much more, without vegetables on your plate it is just not a meal!
Chef Don’s popular series for the novice cook continues with meat cookery. Beef, Pork, Lamb, and Veal will be covered in detail using popular methods. Our class will learn to grill Lamb Kabobs, braise Pork Chops, stewed Veal Paprika, bake a zesty Meat Loaf, and roast whole Top Round of beef. The proper techniques of cutting meat will be explained in great detail as well as choosing meat in the supermarket.
This series is a continuation of our popular 101 cooking series. Please see the class description for detailed information about each class.
This semester is part of our cooking school series, and a certificate of completion will be awarded to each student who completes the four semesters.
Our first class will start with the foundation of all sauces and soups, Stocks made from scratch.
Vegan Vegetarian Stock
After we have mastered these requisites, we will prepare sauces using the following.
This is a hands-on class and size is limited.
Our second class in The Back to Basics 201 series gets into the heart of cooking, advance sauces and made from scratch soups.
These sauces will be used as a foundation for advance sauces.
Tomato Basil Soup
Understanding the selection and preparation of quality center of the plate entrees, is more than an art, it is a learned experience. One does not simply follow a cookbook recipe and expect a desired success. It is important to know how to select, butcher, season, and select the proper method of cooking your protein selection. Our class will demystify the above requisites and prepare you for a life time of creative meat cookery. In class we will review the proper selection of meats, cover the grade and inspection values, butcher various muscles of pork, beef and lamb, and create a understanding of the importance of proper seasonings, and marinades.
Stuffed Leg of Lamb
Bone out a whole loin of pork
Barbeque Pork Rib
Properly cooking seafood is all important to enjoying this healthy menu choice. The variety of seafood choices leaves one to quit before they start the process of preparing any new dish. Chef Don will instruct our hands-on students on how to select, store, cook, season, combine, and create the right sauces for a wide variety of seafood.
Graduates of our 101 and 201 cooking skills series will love this new series, created just for the cook who really wants to hone their culinary skills. Chef Don will conduct a series of 4 classes and in each class you will learn hands-on techniques that will show off your love of the culinary arts. Each class will discover the intricacies of how cooking works. Join us for this in depth series, class size is limited to the first 12 students who register. The price of $699.00 is for all 4 classes, when you register for this series you will be signed up for all 4 classes.
CLASS #1:Today we will concentrate on advanced sauces, and soups. Our menu will include, True Consomme, Sauces Choron, Bearnaise, and Au Poivre, which will accompany strip loin steak, crab meat casserole, and grilled vegetables. These sauces are the jewels in the crown if sauces, master these and the Food Network will need to talk to you. CLASS #2: Today we will concentrate on Seafood. You have already mastered the basics of seafood cooking but now is the real test of seafood cookery. Our menu today includes, Lobster Thermador, Seviche of shellfish, Seafood sausages, Perfect Crab Cakes and Bouillabaisse CLASS #3: Fancy pastries reign in every culture, our class today will demystify the noble art of creating desserts fit for royalty.
Our menu will include, Napoleons, Baba au Rhum, Floating Islands, Chocolate Truffles and Fresh Fruit Tartlettes.
CLASS #4: Vegetables complete every meal, today's class will show off some of the very best vegetable creations, and inspire you to create your own variations. Our menu will include, Moussaka a Greek Eggplant Lasagna, Spinach Souffle, Puree of Carrots with Grand Marnier, Potatoes Dauphine, Wild Rice Pilaf, Stuffed Zucchini with Olive Tepanade, and much more. Graduation certificates will be awarded to all students completing this exciting series
Our very popular series 101, 201 and 301 had led us to complete our students culinary training by offering a 401 series. Advance Cooking Graduate Level. Chefs Don and Andrew will teach our talented students the finishing touches of Grande Cuisine. Each class in the series has been designed to showcase to ultimate skills necessary to call oneself a true Culinarian. Sign up today and get ready for a lifetime of creative cooking. Each graduate of our 401 series will receive a signed certificate of accomplishment from The Stocked Pot Cooking School, and of course bragging rights to compliment your new prowess in the kitchen. The final class in this four part series will be a Mystery Basket Iron Chef style team effort where each student will contribute in preparing the evening's meal, using traits learned in the past classes. Each student will invite one guest to attend the dinner, which will be served buffet style and accompanied by special wines selected by Chef Andrew to compliment our feast. Additional guests may join us on a space available basics for an additional fee of $50, seating is limited.