The Stocked Pot and Company
381 Jonestown Road, Winston-Salem, NC, 27104

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Class/Date Description Openings/Price/Location

Tue, Jan. 12, 2016 @ 6:30 PM
Tue, Feb. 9, 2016 @ 6:30 PM

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 five 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.

12 openings available


Chef Don

Class/Date Description Openings/Price/Location

Tue, Mar. 1, 2016 @ 6:30 PM
Tue, Mar. 22, 2016 @ 6:30 PM

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, as well as a commemorative Stocked Pot Cooking School apron.
 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.

10 openings available


Chef Don