Tue, Mar. 1, 2016 @ 6:30 PM to Tue, Mar. 22, 2016 @ 6:30 PM
COOKING SCHOOL 101 SEMESTER HANDS-ON
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.
2 openings available
Tue, Mar. 29, 2016 @ 6:30 PM to Tue, Apr. 12, 2016 @ 6:30 PM
COOKING SCHOOL CLASSES 201 SERIES
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.